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"WienerSchnitzel" news and stories

Happy Wienerschnitzel Day!

Happy Wienerschnitzel Day!

Popularized -- and named for -- the Viennese, Wienerschnitzel may translate to "Viennese cutlet," but, like many dishes, has mixed origins. According to some, the dish originated in Constantinople, where meats were covered in gold flakes as a testament to the city's wealth and opulence. As the recipe spread throughout Europe, common folk replaced gold flakes with affordable breadcrumbs. Today, the veal cutlets are thin-cut, sautéed with a simple crust of flour, beaten egg and breadcrumbs, and served with lemon slices, and sometimes anchovies, capers or hard-boiled egg.

When veal proves too expensive, some Europeans would substitute pork for it, although German law prohibits the pork-based alternative from touting itself as "Wienerschnitzel" on menus. The dish evolved further once it arrived in Texas with migrant German settlers of the 1840s. As beef was cheaper -- and infinitely more available -- in the cattle state, it often replaced veal in the dish's preparations, paving the way for what we currently call Chicken Fried Steak.

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Skinny Chef Myth-Busting: Schnitzel Isn't Sausage

chicken schnitzel
Photo: Jennifer Iserloh.
I'm not sure how this myth got started -- I used to believe it too, before I met my husband, who grew up in Germany. Every time I tell someone I'm making schnitzel for dinner, they talk about hot dog buns and sauerkraut. Then they try to convince me that I really meant sausage and they will go as far as to ambush random passersby to help corroborate their story.

In truth, the word schnitzel comes from the German term "schneiden" which means to cut, so schnitzel means cutlet. Thus, Wiener Schnitzel is not a cut-up hot dog, but rather a "cutlet from Vienna or Wien." See how I make it after the jump.
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Filed under: The Skinny Chef, Ingredients, How To

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From Dry-Cured Hams to Speakeasies - The New York Times in 60 Seconds

charcuterie plate
  • From pig to prosciutto -- how dry-cured hams can offer the most rich and rewarding flavor.
  • New York is awash in speakeasies. They might not look like the bars of Prohibition, but the same hidden doors and password rigmarole applies.
  • A look at Zach Brooks and his Midtown Lunch Web site, which is dedicated to finding decent and reasonably priced lunches in, of course, Midtown Manhattan.
  • Stop! That white wine in your fridge should never be served super-cold.
  • Per Se, Thomas Keller's famous Manhattan eatery, has one heck of a saucy kitchen.
  • Organic dairy farmers are in dire straits thanks to the recession's harsh impact.
  • Ballparks might not be going gourmet, but the fast food has been given a haute twist at hotspots like Yankee Stadium and Citi Field.
More news after the jump.
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Filed under: In Sixty Seconds

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