Viennese : The term "Viennese" (or "Viennese") applies, in classic kitchen, Has veal escalopes or netting de volaille or fish English breaded (we also say " Milanese – implied: “à la”) and stir-fried, served withHard egg chopped (White et yellow separated), from parsley, capers, a washer de lemon surmounted by a olive which is surrounded by filet byanchovy desalted ; of peanut butter is shown separately.
This preparation is a French interpretation of the authentic Wiener Schnitzel (literally, " slice de Vienna ", which can be veal or beef), breaded and cooked in lard, garnished by washer de lemon et accompanied by potato salad, or of a s green and potatoes hash browns or mash potatoes.
According to legend, the Viennese schnitzel dates back to Marshal Joseph Wenzel Radetzky (1766-1858), Commander-in-Chief of the Austrian army in Lombardo-Venetia, who in 1857 had a Milanese cook brought to Vienna to officiate with King Francis. -Joseph I and knowing how to prepare the famous cutlet Milanese which then became Viennese.
Also called " Viennese style "Of chicks to parts de chicken English breaded et stir-fried ou frits.
La garnish Viennese for fat coins de butchery includes crisp de noodles fries garnished withspinach en ribs, accompanied by celery braised as well as English potatoes.
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Viennese
Wiener Schnitzel.