On Sundays, schnitzel belongs on the table. Often, instead of traditional carp, it can even be found on the Christmas table. Almost all children like steak, and it’s the certainty we give ourselves in restaurants when we don’t feel like eating anything else. Cuttings simply belong to us Czechs. Where did they come from and how to prepare them according to the original, original recipe?
How the emperor master came to the schnitzel
After being appointed as governor, Marshal Radecký introduced the most delicious dish of Lombard cuisine to Emperor Francis Joseph – a veal steak (even with the bone, thick, unbeaten) coated in a mixture of breadcrumbs and parmesan cheese. They couldn’t find Italian cheese in Vienna, so they were content with just breadcrumbs, moreover, they prepared it pounded, boneless and fried in clarified butter. Then it gained popularity and fought its way to the position of one of the most popular dishes in Central Europe.
A recipe for real Viennese schnitzel
- boneless veal chop
- coarse flour
- Parmesan cheese
- 3 eggs
- ghee (clarified butter))
The original Italian schnitzel was also prepared in cornbread. It does not absorb as much fat, and it also creates crunchiness. Mix the breadcrumbs with the Parmesan cheese. Crack three eggs into a bowl, add salt, pepper and beat. Pat the veal slice over the food foil, pepper, salt and cut along the edges so that it does not curl in the pan.
Now comes the time for the classic three-ball. Coat the veal first in coarse flour (the breadcrumbs do not fall so much), then in the egg, and finally in the breadcrumbs mixed with Parmesan. Melt a little melted butter in a pan. We heat it up properly, put the steak in the pan, let it cool and then fry it slowly, on both sides.
Cuttlefish in the world
We do not allow the classic schnitzel, today it is more likely to be made from pork or poultry meat, but its variants have spread throughout the world during the last century. In France, they don’t allow Cordon Bleu – originally a veal steak stuffed with ham and cheese (Emmental or Gouda), wrapped in a triple wrap and fried. At the end of the 19th century, schnitzel managed to reach Japan as well. There it is served with rice, shredded cabbage and Worcestershire sauce.