What is the history behind Austrian schnitzel?

Post ByAdequate Travel

Summary

Austrian schnitzel is a national dish of Austria that has been enjoyed around the world for hundreds of years. Here, we get to the heart of this long-standing culinary tradition to explore the history behind Austrian schnitzel and how it came to be one of the world’s most popular dishes.

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History of Austrian Schnitzel

1. Origin: The schnitzel is a breaded and fried cutlet dish that is believed to have originated in Austria.

2. Italian Influence: The dish was introduced to the Austrian cuisine during the 15th and 16th centuries when the Habsburg dynasty ruled Austria. The Italians, who were in close contact with the Austrians during this time, brought the concept of breading and frying meat.

3. Name Derivation: The term "schnitzel" is derived from the German word "Schnitz," which means "slice" or "cut." This refers to the preparation method of slicing meat thinly and pounding it to make it tender.

4. Introduction of Veal: Originally, schnitzel was predominantly made with veal, but over time, pork and chicken became popular alternatives.

5. First Mention in a Cookbook: The first known mention of schnitzel in a cookbook occurred in the early 19th century. The cookbook, titled "Cooking Artists for Young Housewives," provided a recipe for "breaded veal cutlets."

6. Wiener Schnitzel: The most famous and iconic variation of schnitzel is the "Wiener Schnitzel," which is made from veal. This dish gained popularity in Vienna during the 19th century and eventually became a symbol of Austrian cuisine.

7. National Dish: Wiener Schnitzel was even declared the national dish of Austria by the Austrian Agricultural Ministry in 2007.

8. Variations: While Wiener Schnitzel remains the most popular version, other variations of schnitzel have also become popular in Austria. This includes Zigeunerschnitzel (served with a spicy paprika sauce) and Rahmschnitzel (served with a creamy mushroom sauce).

Examples and Variations:

- Example 1: Wiener Schnitzel is made by pounding a thin piece of veal, dipping it in egg mixture, coating it with breadcrumbs, and then frying it until golden brown. It is traditionally served with a slice of lemon and potato salad.

- Example 2: Zigeunerschnitzel is a variation where the schnitzel is topped with a spicy paprika sauce, usually containing tomatoes, bell peppers, onions, and paprika. It is often served with rice or potato wedges.

- Example 3: Rahmschnitzel is a schnitzel dish served with a creamy mushroom sauce. The sauce is made by sautéing mushrooms in butter, adding cream and seasoning, and then pouring it over the schnitzel. It is commonly paired with spaetzle or noodles.

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What is the history behind Austrian schnitzel?

Post ByAdequate Travel

Summary

History of Austrian Schnitzel

Examples and Variations:

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