Wiener Schnitzel is a thin, breaded, pan-fried Veal Cutlet.
It is one of the most famous food specialities of Austria.
Veal is white meat and can therefore pair well with balanced white wines, rosé wines, and fruit forward light red wines.
A Wiener Schnitzel is best paired with a white wine that balances acid with sweetness.
In Austria, the traditional pairing is Grüner Veltliner.
Schnitzel also pairs well with Riesling, Chenin Blanc and Gewürztraminer.
The lack of fat in veal can lead to dry meat when overcooked.
For this reason a sauce might be added. If so, a better wine choice might be an oaked Chardonnay.
If you prefer red wine, you should go for a fruit-forward wine like Pinot Noir or a full bodied rosé.
In 1857 an Austrian field marshall named Joseph Radetzky von Radetz
brought home the recipe for "Cotoletta alla Milanese" from Italy.
The only difference is that Cotoletta has a bone, while Schnitzel is boneless.
The Roman gourmet Apicius described in his cookbook (from the 1th century AD)
a method for tenderizing meat by pounding on it.
This process is used today to flatten a Wiener Schnitzel.
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