A dish commonly known as a Wiener Schnitzel consists of a slice of tender veal that has been dipped in a mixture of beaten egg, flour, and bread crumbs before being fried until it reaches a delectable golden hue. This dish is often accompanied by a poached egg. The name of this dish, when translated directly, means “a cutlet in the style of Vienna.”
The renowned Viennese delicacy essentially mirrors the concept of veal scallop, wherein a generous piece of scallop is meticulously tenderized, coated with a fine layer of flour, immersed in a beaten egg bath, and ultimately encased in white breadcrumbs before being subjected to deep-frying in ample hot oil. Schnitzels, known for their traditional presentation, are typically accompanied by a modest lemon wedge; although, it is not uncommon to encounter a more intricate embellishment consisting of thinly sliced hard-boiled egg, olives, and anchovies.