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Wiener Schnitzel (; (:ˈviːnɐ ˈʃnɪtsl̩); meaning: "Viennese schnitzel") is a very thin, breaded and pan fried cutlet made from veal. It is one of the best known specialities of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria. ==History and etymology== The designation "Wiener Schnitzel" first appeared in the end of the 19th century, with the first known mention in a cookbook from 1831.〔Neudecker, Maria Anna: ''Allerneuestes allgemeines Kochbuch'', Prague 1831.〕 In the popular southern German cookbook by Katharina Prato, it was mentioned as ''eingebröselte Kalbsschnitze''.〔Pohl, Heinz Dieter: ''Die österreichische Küchensprache. Ein Lexikon der typisch österreichischen kulinarischen Besonderheiten (mit sprachwissenschaftlichen Erläuterungen).'' Praesens-Verlag, Vienna 2007, ISBN 3-7069-0452-7. (''Studia interdisciplinaria Ænipontana 11''), p. 154.〕 According to a legend, field marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857. In 2007, linguist Heinz Dieter Pohl discovered that this story had been invented. According to Pohl, the dish is first mentioned in connection with Radetzky in 1969 in an Italian gastronomy book (''Guida gastronomica d'Italia''), which was published in German in 1971 as ''Italien tafelt'', and it is claimed that the story instead concerned the ''cotoletta alla milanese''. Before this time, the story was unknown in Austria. The Radetzky legend is however based on this book, which claims that a Count Attems, an adjutant to the emperor Franz Joseph I of Austria gave a notice from Radetzky about the situation in Lombardy and mentioned a tasty veal steak in a margin note. After Radetzky had returned, the emperor personally requested the recipe from him.〔 Pohl relates this anecdote with the words: "This story is scientifically meaningless, it does not cite any sources and it is not mentioned () in the literature about Radetzky. No such Count Attems appears in any biographical work about the Austrian monarchy, which would have corresponded to this time and position."〔Pohl, Heinz Dieter, as above. P. 155〕 Pohl doubts that the Wiener Schnitzel came from Italy at all, with the basis that in the other "imported dishes" in Austrian cuisine, the original concept is mentioned, even if in Germanised form, such as in goulash or pancakes, and the Schnitzel does not appear even in specialised cookbooks about Italian cuisine.〔Pohl, Heinz Dieter: (Zur bairisch-österreichischen Küchensprache ) (PDF)〕 Pohl hints that there had been other dishes in Austrian cuisine, before the Schnitzel, that were breaded and deep fried, such as the popular ''Backhendl'', which was first mentioned in a cookbook from 1719. The Schnitzel was then mentioned in the 19th century as ''Wiener Schnitzel'' analogically to the ''Wiener Backhendl''.〔 There are documents in the Milan archive of Saint Ambrose dated in 1148 where "Lumbolos cum panitio" (Latin), which can be translated in Italian as "Cotoletta alla Milanese", is mentioned. This contrasts with Pohl's doubts about the Milan originality of the Wiener Schnitzel. In 1887, E F Knight ordered a dish called Wienerschnitzel in a Rotterdam cafe and wrote "as far as I could make out, the lowest layer of a Wienerschnitzel consists of juicy veal steaks and slices of lemon peel; the next layer is composed of sardines; then come sliced gherkins, capers, and diverse mysteries; a delicate sauce flavours the whole, and the result is a gastronomic dream."〔The Falcon on the Baltic, EF Knight 1888, p76〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Wiener Schnitzel」の詳細全文を読む スポンサード リンク
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