Schnitzel Wiener Art

Schnitzel Wiener Art is a take on the classic of Austrian cuisine, the Wiener schnitzel, a breaded and fried veal cutlet. But unlike the traditional Wiener schnitzel, the schnitzel Wiener Art is made with a pork cutlet, not a veal one. The reason behind this switch is the fact that pork is much cheaper and more available than veal. Today, most restaurants in Austria and Germany serve the Wiener schnitzel made with pork and not the real Wiener schnitzel. Luckily, they are obliged by law to state so on their menu. Schnitzel Wiener Art is prepared the same way as the traditional Wiener schnitzel. The pork is thinly pounded, breaded, and pan-fried, usually in oil or a mix of oil and butter. When it comes to serving, the same side dishes are served as with the traditional Wiener schnitzel — a potato salad, French fries, and parsley potatoes will all do, and to cut through the fat, any of the following — a dollop of lingonberry jam, a salad, or lemon wedges to squeeze over the meat — should also be present when the schnitzel is served.