Wiener Schnitzel

Wiener Schnitzel, or Wienerschnitzel in Switzerland, (/ˈviːnər ˈʃnɪtsəl/; German pronunciation: [ˈviːnɐ ˈʃnɪtsl̩]; meaning: "Viennese schnitzel") is a very thin, breaded and pan fried cutlet made from veal.

It is one of the best known specialities of Viennese cuisine. The Wiener Schnitzel is one of the national dishes of Austria.

The designation "Wiener Schnitzel" first appeared in the end of the 19th century, with the first known mention in a cookbook from 1831. In the popular southern German cookbook by Katharina Prato, it was mentioned as eingebröselte Kalbsschnitzchen.

According to a tale, field marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857. In 2007, linguist Heinz Dieter Pohl discovered that this story had been invented. According to Pohl, the dish is first mentioned in connection with Radetzky in 1969 in an Italian gastronomy book (Guida gastronomica d'Italia), which was published in German in 1971 as Italien tafelt, and it is claimed that the story instead concerned the cotoletta alla milanese. Before this time, the story was unknown in Austria. The Radetzky legend is however based on this book, which claims that a Count Attems, an adjutant to the emperor Franz Joseph I of Austria gave a notice from Radetzky about the situation in Lombardy and mentioned a tasty veal steak in a margin note. After Radetzky had returned, the emperor personally requested the recipe from him.

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