So from what I know of cooking, this isn’t a standard Weiner Schnitzel. Yes, there is veal, so that’s positive for this Austrian national dish.

Fun story…In my sixth grade history class we had to chose a country to research and present our learned information of the county. For some reason, I chose Austria. About all I can remember though from that presentation was talking about weiner shnitzel.

Anyways, this approach skips the breading process that is commonly associated with schnitzels and the veal is just cooked in oil and the pan is deglazed with chicken stock to form a thin sauce.

I’m not complaining. I thought the dish was super tasty without the heaviness of the breading, I just don’t feel like this is a true weiner schitzel. I’ll have to do some research…