Schnitzel: Difference between revisions
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Some ways to prepare schnitzels include Cheese schnitzel where the veal cutlet is prepared as for Wiener | Some ways to prepare schnitzels include Cheese schnitzel where the veal cutlet is prepared as for Wiener schnitzel. The cutlet is dipped in a half and half mixture of Parmesan cheese and bread crumbs. This dish is served with a lemon slice for garnish. | ||
Almond schnitzels have veal dipped in sour cream then almonds before cooking. | Almond schnitzels have veal dipped in sour cream then almonds before cooking. | ||
Revision as of 22:54, 7 August 2010
History
The schnitzel has a long an illustrious history that could date back to the seventh century of the Byzantine empire. The schnitzel is a famous dish from Austria although variations of this dish are eaten throughout Europe including Germany and Italy. Kaiser Basileios (867 to 886 AD) liked eating his meat covered in gold which eventually lead to cutlets being cooked in bread crumbs. The bread crumbs were substituted to represent the gold leaf covered meat as a cost saving measure.
The practice of preparing meat wrapped in bread crumbs spread throughout Europe where this dish was discovered in Italy by Austrian Joseph Graf Radetzky in the 1800s. The dish Radetzky discovered was known as “Costoletta alla milanese” and was made from a thick slice of veal, coated in bread crumbs, then sauteed in butter.
Radetzky, served as commander of the Austrian troops from 1831 to 1857, shared the recipe with the kaiser as part of his duties to report military, political and culinary affairs in Italy.
After Radetzky shared the “Costoletta alla Milanese recipe, Austrian cooks perfected the recipe by pounding veal until it was a finger-width thick, dipped the cutlets in flour, egg and bread crumbs. The cutlets were cooked in hot fat until golden. [1]
Preparation
Veal schnitzels are traditional but variations include cooking pork or chicken cutlets instead. The same technique is used as for veal.
Schnitzels may also be prepared minus the breading an then they are known as au naturell or natur. [3]
The Wiener schnitzel originated from Vienna and is made from veal. This dish is often found at German restaurants too. [2] [1]
Some ways to prepare schnitzels include Cheese schnitzel where the veal cutlet is prepared as for Wiener schnitzel. The cutlet is dipped in a half and half mixture of Parmesan cheese and bread crumbs. This dish is served with a lemon slice for garnish.
Almond schnitzels have veal dipped in sour cream then almonds before cooking. [5]
Similar dishes
Veal cordon bleu, Veal parmigiana and Veal scallop or Escalopede veau orloff all use similar cooking techniques as schnitzel. Veal cordon bleu has veal cutlets stuffed with prosciutto or smoked ham with Swiss cheese. The filling is sandwiched between veal cutlets, breaded and cooked in butter. Veal parmigiana is prepared by breading the cutlets in Parmesan cheese and bread crumbs then sautéing the cutlets in clarified butter. The cutlets are then served with a tomato sauce. Veal scallop has veal cutlets sautéed in clarified butter a soubise mixture of cooked rice, onions and mushrooms are sandwiched between the veal cutlets. The cutlets are then covered with a small amout of liver paste, sprinkled with brandy or dry sherry and then receive a sprinkling of Parmesan cheese. They are then baked until the cheese is golden. [6]
One of the best recipes using veal or pork schnitzel is Jager schnitzel. The cutlet is topped with a burgundy-mushroom sauce that may or may not be breaded. [1]
References
- ↑ 1.0 1.1 1.2 German Food Guide - Schnitzel. Cite error: Invalid
<ref>tag; name "urlGerman Food Guide - Schnitzel" defined multiple times with different content Cite error: Invalid<ref>tag; name "urlGerman Food Guide - Schnitzel" defined multiple times with different content - ↑ 2.0 2.1 Google Translate. Cite error: Invalid
<ref>tag; name "urlGoogle Translate" defined multiple times with different content - ↑ Gary, Joy; Schuler, Elizabeth (1983). German cookery. New York: Crown Publishers. ISBN 0-517-50663-7.
- ↑ Wason, Betty (2967). German cookery. New York: Doubleday and Company. ISBN None.
- ↑ Sheraton, Mimi (1965). The German cookbook; a complete guide to mastering authentic German cooking. New York: Random House. ISBN 0-394-40138-7.
- ↑ Becker, Marion Rombauer; Rombauer, Irma von Starkloff (1975). Joy of cooking. Indianapolis: Bobbs-Merrill. ISBN 0-02-604570-2.