Type of cut: cutlets
Yield: 2 cutlets
Degree of difficulty: easy
Cooking method: stir frying and sautéing
Each recipe has a story!
It is difficult to determine the exact origin of each recipe. The story you will read is taken from legends, discussions and chefs’ theories. Apparently…
Viennese-style veal cutlet, also called Wiener Schnitzel in German, is one of the great classics. It is the traditional meal in Vienna, Austria. However, only veal has the right to use this name. When another meat is used, the name changes to differentiate it for the original dish. It is generally served with sauerkraut and a vinegary potato salad.
The origin of this dish has been the subject of numerous discussions. One theory is that it was imported in the middle of the 1880’s by a marshal who had spent part of his life in Milan. However, traces of the Wiener Schnitzel have been found in a Prague recipe book dating back earlier than this and the origin could come from a Jewish community living there.
- Successively roll the cutlets in the flour, egg and breadcrumbs.
- Heat oil and butter in a frying pan.
- Quickly brown the cutlets on both sides.
- Serve with sauerkraut and potato salad.
Variation: the cutlets could be cooked in the oven on a grill if there are several guests.
Milanese-Style Veal Cutlets
It is the same process, but parmesan cheese is added to the breadcrumb and it is served with a dish of pasta, and a tomato and arugula salad.
Recipe provided by Alain Fortier, chef and training consultant for Quebec Grain-Fed Veal.