When was schnitzel invented

This exhaustive list includes:. There are all schnitzels and there are many, many more around the world. But none of them are Wiener Schnitzels , understand? So, what sets the Wiener Schnitzel apart? A Wiener Schnitzel is made in the same way as any other schnitzel, but the key is that it has to be made using veal.

Anything else is a no-go. It is exactly the same as its Milanese counterpart except the addition of some delicious Parmesan cheese and prosciutto. Sounds awfully similar to the Cotoletta alla Milanese, no?

The Italians certainly think so. These documents are dated to the year AD so, it was clearly around for a while! In fact, there are historians who argue that it was the Ancient Romans who came up with the dish. Historical finds have shown that they were tenderizing their meat by pounding it, as well as rolling it in breadcrumbs and frying!

The dish is not one of those traditions only found in tourism brochures. It really is a hugely popular meal in Austrian homes, though most families use pork rather than veal see later. This popularity becomes evident when you enter any restaurant. What exactly is Schnitzel? Is schnitzel a bad word? What does Jagerschnitzel mean?

Does veal taste like steak? Does veal taste like liver? Why you should not eat veal? Is veal healthy to eat? Is veal better than beef? Previous Article Which caste are included in BC? It emerges from the third pan curled and golden to meet a wedge of lemon waiting on the plate. Hearty, simple and steeped in tradition, this tender, stick-to-your-ribs slice of meat has become the epitome of Viennese cuisine.

Any restaurant worth its breadcrumbs here features the pan-fried veal cutlet alongside sweet and vinegary Austrian potato salad, or even French fries. But schnitzel culture goes beyond the table: local Viennese groups have organised festivals to celebrate schnitzel, arguably Austria's most prominent national dish. Back in Vienna, he ordered his cooks to whip up their own version, and the Wiener schnitzel was born. Yet, historians and chefs note that the first known mention of a breaded schnitzel appears a century earlier in a cookbook of Austrian specialties, and other crumbed meats were popular in the country long before.

Werner Sedlacek, director of the Culinary Institute of Vienna, says that what started as a clever use of old bread in centuries past gradually became a trendy way to coat various meats and vegetables.