National Dish of Austria Weiner Schnitzel mit Beilagen
|pork / veal boneless cutlets (sliced ¼ inch thick)
|Salt to taste
|Sprigs of parsley
|Whole cranberry sauce
The Weiner Schnitzel mit beilagen is a thin, fried veal or pork cutlet served with sides. Pork cutlets were the preferred choice by Austrians but using veal cutlets in this dish was a sign of wealth.
Directions for Preparing Weiner Schnitzel mit Beilagen
- Use a meat tenderizer to pound each cutlet into a thin 1/8 inch piece of meat.
- Sprinkle salt on the cutlets. Set aside.
- Make an egg and milk mixture by whisking three eggs and 2 tablespoons of milk together.
- Place two cups of flour in a large bowl.
- In another bowl, place 2 cups of breadcrumbs.
- First, coat each cutlet in flour, then coat it in the egg mixture, and finally coat it in the breadcrumbs
- Pour the vegetable oil into a cast iron skillet to cover a ½ inch of the pan and heat the oil to medium-high heat.
- Delicately place the cutlets into the hot oil, only frying a few at a time depending on the size of the skillet and how many cutlets can comfortably fit into it.
- When the cutlets become golden brown, remove them from the oil with a slotted spoon.
- Place two cutlets onto a plate. Arrange lemon wedges, whole cranberry sauce, and a sprig of parsley over the meat as a garnish.
- Weiner schnitzel mit beilagen is traditionally served with salads, fries, or rice.
There are many varieties of this dish featuring different sauces and sauteed vegetables. In addition to native regional traditions, the cuisine has been influenced by Hungarian, Bohemia Czech, Jewish, Italian, Balkan and French cuisine, from which both dishes and methods of food preparation have often been borrowed. Austrian cuisine is, therefore, one of the most multicultural and transcultural in Europe.