The one and only Wiener Schnitzel.
First of all, let's get one thing straight, at Bauhaus, we offer one schnitzel only, the Wiener Schnitzel.
Wienerschnitzel is a thin breaded slice of veal ( not pork). The word Wiener Schnitzel dates back to 1862. In Austria, the term Wiener Schnitzel is protected by law, and any Schnitzel called by that name has to be made from veal.
This coveted dish origin dates back to the Romans who left refinement of a thin slice of meat dredged in breading and fried in the one century BC by Apicius, the guy that we know of that wrote the first cookbook.
It was later when Roman armies brought their culinary traditions with them to Germanic countries. First officially appearing in Germany at the end of the 19th century, with the mention in a cookbook from 1831 and in the popular southern German cookbook by Katharina Prato. Today the dish is a staple in German cuisine.
One huge misconception is that the Wiener Schnitzel is a big piece of dry meat. If done right, this statement could not be further from the truth. Starting with a high-quality piece of veal, pounded very thin. The thinness of the meat allows for it to not only be broken down but can cook quickly resulting in the outside to be crispy and the inside tender and juicy.
Served with a lemon wedge, fresh seared potatoes, and cranberry jam. ( make sure to squeeze the lemon on the meat to bring out the sweet flavour.)
The Wiener Schnitzel is a beautifully fresh, crisp dish that is sure to become one of your favourite dishes on our menu.
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