The history of Wiener Schnitzel, the iconic dish of Austria, is quite interesting and traces back to several influences and traditions. The term “Wiener Schnitzel” itself literally means “Viennese cutlet” in German.

Origin in Italy: Some culinary historians suggest that the concept of breading and frying meat might have its origins in Italy. The story goes that it was brought to Austria by Field Marshal Radetzky, who was stationed in Italy in the mid-19th century. He reportedly was impressed by a Milanese veal dish, Cotoletta alla Milanese, which is similar to Wiener Schnitzel but typically thicker.

Becoming a Viennese Specialty: Once introduced in Vienna, the preparation style evolved, and it became a distinct dish within Austrian cuisine. The Viennese adapted the recipe, favoring a thinner cut of meat and a lighter breading, differentiating it from the Milanese version.

Use of Veal: Traditionally, Wiener Schnitzel is made from veal. The use of veal is significant in defining an authentic Wiener Schnitzel. In Austria, if a Schnitzel is made from any other type of meat, it must be labeled accordingly, such as “Schweineschnitzel” for a pork version.

Cultural Significance: Over time, Wiener Schnitzel became not just a popular dish but a part of Austrian culture and identity. It reflects the culinary simplicity yet sophistication for which Austrian cuisine is known.

Global Popularity: The popularity of Wiener Schnitzel spread beyond Austria and became famous worldwide, particularly in regions that were part of the Austro-Hungarian Empire.

Culinary Tradition and Protection: In Austrian cuisine, Wiener Schnitzel has been cherished and protected. Its traditional recipe remains largely unchanged, emphasizing the importance of using quality ingredients and maintaining the classic preparation method.

This dish, in its simplicity and elegance, not only represents a piece of culinary history but also continues to be a beloved staple in Austrian and global cuisine.