The Vienna schitznel, Wiener schitznel..

Let’s hook into Wikipedia to find out a bit more ..

Wiener Schnitzel, or Wienerschnitzel in Switzerland,[1] (/ˈviːnər ˈʃnɪtsəl/; German pronunciation: [ˈviːnɐ ˈʃnɪtsl̩]; meaning: “Viennese schnitzel”) is a very thin, breaded and pan fried cutlet made from veal.

It is one of the best known specialities of Viennese cuisine. The Wiener Schnitzel is a national dish of Austria.[2][3]

So there you go! 

And I love them! (am also rather partial to the pork version too! Served cold with a squidge of fresh lemon and some salt.. Yummy doodle do!).. 

While I was at it I just had to look that up too! 

A schnitzel is meat, thinned by pounding with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. 

Originating in Austria, it is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer or pork. It is very similar to the French dish escalope.

I have an Irish pal that lives in Poland.. and he says that no self respecting kid would never attend a school trip without a pork schitznel .. 

I can dig that! 

Let’s go back to my dish anyways.. 

A great bit of loin of rose veal.. Something we really should eat more of to support the dairy farmers.. What they should actually do is make it a cheaper meat do more people would get into it! C’mon #dairyfarmers get it together! 

It was freezer foraged from a while back.. Well worth storing when you get lay your hands on a good bit! Same as the goose skirt veal.. Rarer round these parts yet rather wonderful! (I missed out on some last week).. Buggerooni .. 

https://cookingwithmrfitz.com/?s=Veal&x=0&y=0

The veal beaten thin with the meat hammer.. easiest when you pop it into a carrier bag.. now that’s recycling @waitrose .. Ahem..

It’s dipped through an egg and milk wash.. And then the natural crumb added , I really like the bright orange ones yet we are all out of them at the moment.. 

This whole process reminds me of doing plaice fillets with my Father as a child.. We delighted in doing that.. And as well as frying potatoes and sliced polony sausage  it’s one of my earliest cooking memories I think! (That and learning who to cook chips in deep hot oil with a lid on the pan from my Unkle Billy…  I still think that’s a little wrong and just ever so dangerous! Hmm maybe don’t teach a six year old that kinda thing right? !! 
The schitznels are fried off bin sunflower oil in the trusty uncle bens wok.. 

They literally take seconds!

Drained on @ikea brown paper.. (the best stuff on the planet to remove the excess oil yet keep crispy).. 

A salad made of fresh cut salad leaves, baby vine tomatoes, carrots, crunchy iceberg lettuce and tie types of fresh chives snipped from the garden stash.. Dressed in lemon and mustard dressing.. 

These great potatoes too.. Simply boiled in their skins.. Peeled while finger burning hot (owee!).. 

Anointed with excellent olive oil.. Thick velvety balsamic vinegar..  Maldon salt and secret pepper.. I say secret as I can’t remember which one of the fabulous stash that Mrs Fitz got me it was!
 

Fresh snipped garden curly parsley ( very under used in my opinion)..  And some sweet smokey paprika.. 
Yeah… They rock!!!

A couple of lovely soft boiled eggs too.. Just five minutes cooked.. 

All served at ‘ambient’ temp.. This is a dish best served like that.. the fresh lemon at the end make sure the schitznels do get soggy yet have a sharpness to them.,,

That all reads a bit ‘posh’ huh? 

It’s a great supper and as those shitznels can be made well in advance .. Just don’t pop them in the fridge .. Pop a towel over them and place in a cool cupboard .. just don’t forget them!  

Categories: Cows, Dinners/Suppers, previous posts, Recipes

Tags: austrian cuisine, weiner schitznel made easy, what is a vierna schitznel?, what us a typical austrian dish?