“Which meat is the basis of the Austrian dish Wiener Schnitzel?“
Wiener schnitzel translates to “Viennese cutlet” in German, and it is the national dish of Austria. In fact, the term “Wiener Schnitzel” is trademarked and protected by Austrian laws which require that a dish can only be called “Wiener Schnitzel” if it is made of veal. The veal cutlet is thinly pounded, breaded, and pan fried in lard or butter to a crisp perfection. Traditionally, it is served with lemon wedges or slices. The term Wiener Schnitzel first appeared in the 19th century, with the earliest recorded reference occurring in an 1831 cookbook.