2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
For Viennese schnitzel one thing is clear - he is a true cosmopolitan. Its most ancient traces lead to Spain, where the Moors breaded their meat in the Middle Ages. In the 12th century, the Jewish community in Constantinople also had a dish resembling Viennese schnitzel.
There is also a very nice legend, according to which the commander of the Austrian army, General Radetsky, known to us from the lessons about Botev, transferred schnitzel from Italy to Austria. The story tells how he tasted the dish in 1857 in the Italian countryside and was so impressed that he wrote down his recipe at the end of a military report. When he returned to Austria, he handed it over to the cooks of Emperor Franz Joseph, and so the schnitzel became Viennese.
However, this legend is periodically refuted by various scholars. In 2001, for example, the historian Richard Zanosen inquired about documents at the time and concluded that writing an Italian name in an Austrian military report was not worthy of a marshal of the emperor. As early as 1967, folklorist Günther Wigelmann, writing about the daily celebrations in Europe, noted that breadcrumbs were a food product that had been used frequently in Austria for years before.
Whatever the beginning of the story, in the 19th century it convincingly tells that breaded schnitzel it is already on the table of the Viennese nobles. A little later it became the food of the people, but made from pork.
Today the dish Viennese schnitzel is a typical homemade food in Austrian houses.
The schnitzel, as his fans know, is characterized by watering with lemon juice, for which there is also an interesting explanation. In 1913, Marie von Rokitanski wrote in her book Austrian Cuisine that lemon juice was used to mask the taste of lard used at the time to cook the dish.
Today, Viennese schnitzel is often cooked in restaurants as well as in Austrian homes. And not just in Vienna, but all over the world.
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