pork schnitzel

A classic Viennese-style schnitzel should of course be covered in the typical breadcrumbs, egg and flour. But our schnitzel also tastes wonderfully juicy and is nice and soft when it is natural. To achieve this, you should always beat it before frying, whether with or without breadcrumbs, so that it becomes nice and tender when fried. Natural pork schnitzel has fewer calories and is therefore also a suitable meat for those who are conscious of their figure! Of course, our pork schnitzel is also suitable for schnitzel with a strong, creamy sauce.

Tip : If you have leftover schnitzel from the day before, you can also enjoy it cold. For example, cut up a bread roll, put the cold schnitzel in between and your delicious snack is ready!

According to legend, the Wiener Schnitzel as we know it today was invented in Vienna in the middle of the 19th century. In 1848, the Austrian Field Marshal Radetzky got to know the so-called "cotoletta alle milanese" in Milan and, upon his return in 1849, enthusiastically reported on this speciality to the Viennese court. However, there are some indications in the literature that the breaded schnitzel was already known in Austria beforehand.

The first recipe for "baked veal cutlet" - the traditional Wiener schnitzel is made with veal - can be found in Magdalena D Retting's cookbook "Die Haus-Köchin" published in 1827. That is, long before Field Marshal Radetzky's apparent discovery. And there is also a recipe for veal cutlet in the cookbook "Küche des Wohlstanden Wieners" from 1846. It can therefore be assumed that the Wiener schnitzel was actually invented in Vienna.

But no matter how you like to eat your schnitzel: With us you can buy delicious pork schnitzel and enjoy it plain or breaded, with potato salad or fries!