Title: Wiener Schnitzel - German World
Headings: Wiener Schnitzel
Wiener Schnitzel
Wiener Schnitzel

Content: it is from the Northern Italian city Milan, and called “cotoletta alla milanese”. But on the other side others say it appeared in Vienna during the 15th or 16th century. And according to another hypothesis, it was introduced in 1857 by the famous Field Marshal Radetzky, who spent much of his life in Milan. So he might have it found in Milan. The below recipe can be done either with veal or pork, and serves 2 people. The photo shows the Wiener Schnitzel with pork. Find more German recipes on www.MyBestGermanRecipes.com
Ingredients Wiener Schnitzel
• 2 pieces veal or pork (1/2 – 3/4 inches thick)
• 1 egg
• flour
• salt, pepper
• bread crumbs (without any salt or any spices, the best is to make your own, see below)
• lemon, parsley
• clarified butter, or lard for frying
• kitchen paper
Cooking Instructions Wiener Schnitzel
How to make the “Panade” – this is the German word for the bread crumb mix: You need older bread, preferably German style buns, French baguette or ciabatta. The bread should be very dry and still eatable . Grate the old bread and keep it in a jar.