|
The original Schnitzel was created in northern Italy, where byzantine cooks prepared meat covered in a golden coating made of breadcrumbs. Field Marshall von Radetzky imported the recipe to Austria, and soon it transformed into finger-thick slabs of veal, slathered in flower, breadcrumbs and egg and pan-fried with a lot of oil. This culinary advancement was unique enough to be given its own name: Since 1900, it has been known as the “Wiener Schnitzel.”
|
