Dish · german
Wiener Schnitzel
Wiener schnitzel is a thin-pounded cutlet, coated in flour, egg, and loose breadcrumbs, then fried in enough fat to puff the crust away from the meat.
Where it comes from
Vienna's guild rules protected veal schnitzel under the name, so cooks elsewhere use pork instead and call it schnitzel Wiener style. The thin pounding stretches a small, costly cut of meat further.
What cooks argue about
The argument is over the crust: shaking the pan so the coating separates from the meat and puffs into loose waves, versus pressing the crumbs on tight for a coating that stays put.
Nobody has published a wiener schnitzel recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.