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Wiener Schnitzel
10 dkg. (100gr) raw veal cutlet
meat tenderizer
ground pepper
beaten eggs
bread crumbs
slice of lemon


One old German cooking magazine's 'Die Kuche' opinion is that the Wiener Schnitzel is the best food that is possible to make from meat. 'It should have an odor like flowers, should be juicy like sherry, and should be crispy like fresh baked bread.'
This meal is almost a symbol for Middle European cuisine. Of course, it is the most popular in Austria where it came from, but very well-known in Hungary, too! A lot of Hungarians believe and say the Wiener Schnitzel is a traditional Hungarian meal. It is false! It has never been Hungarian! It was born in Vienna, the capitol of Austria. If you would like to take a look at the past for this meal, you have to go to Austria. The State Archives has all the information that needs to be checked. After that, clearly for anybody, this food came from Italy by General Rodetzky's cook. Mr. Rodetzky had been fighting with the Italians around the year 1849. His cook met with Italian people who knew how to bread the meat. They learned this from Spanish people and the Spanish from Moorish. The Moorish picked up in the Bizancian Empire from Arabs. Accordingly for this state document, the Arabs breaded the meat for the first time in history. When the Italian war was over, Mr. Radetzky's cook taught Jozsef Ferecz, Austrian-Hungarian Empire's cook, how to bread the meat. He is the one who made the first Wiener Schnitzel. It is from veal cutlet and originally fried in butter. With the Monarchy, the meal went in very short time to Hungary and stayed. The Hungarians changed it a little. They fried it in pork lard. At that time, no one was worried about healthy food, and the taste of veal and pork lard were very good together.
Today in Hungary, in a nice expensive restaurant, they fry it in quality baking oil. But it is easy to find a place where they still use pork lard.

The Meal-
Has to be made from round of veal. Use for one serving, 10dkg (100g) raw veal cutlet. Be sure the cutlet is nice and thin. Flatten it on cutting boards and cut through the tendons. Beat with meat tenderizer, but not too hard, just to make the tissues a little softer. Salt and sprinkle with ground black pepper. Roll in flour, beaten eggs, and bread crumbs. Secure on the bread crumbs with a soft push of your palm. Fry it immediately in plenty of hot oil or in pork lard, until its color turns to be golden brown. If you wait even just a few minutes to fry, the bread crumbs suck the meat juice in and you will lose the best flavors of the veal meat. One side ready in approximately 1 1/2 to 2 minutes. Turn it to the other side. Never turn it back again, even if you think the color is not dark enough. If you do, the meat will be soaked and greasy.

Serve on a platter, over lettuce leaves with a side of French Fries or with mashed potatoes. Decorate with a slice of lemon.

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Preparation Time: Serves: 1
Recipe Origin: Hungary
Submitted by:
Janos Fejes
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