What does the Schnitzel have to do with the roll?
In a sense Austria is the country of the roll. France is the country of the baguette and
Asian countries that of rice. In Austria it’s the fresh roll, beginning with breakfast and
present at every meal thereafter.
Leftover rolls have thus found their way into many a tasty dish, such as bread
dumplings, the filling for roast goose or veal breast. However, ground into fine
crumbs they take on a special form in the breading of the Schnitzel. Bound with egg
and milk and fried in hot oil, the crumbs are transformed into a crispy, golden shell.
For some connoisseurs, this crispy shell is the most important component of the
Wiener Schnitzel and is actually the most difficult part of the preparation. The
breading must not stick to the meat, but create light bubbles all around which
succeeds only with the proper temperature of the oil. The Schnitzel must be crispy
but never greasy. Here’s an old story: A perfectly breaded and fried Schnitzel must
withstand the „sitting test“. After sitting on the freshly fried Schnitzel the seat of your
pants must remain free of spots.
But you can trust us on this one, so eat your Schnitzel instead!