Wiener schnitzel is the most popular dish in restaurants around central Europe. The crunchy thin piece of veal perfectly fried and coated in eggs and bread crumbs have been the inspiration for so many meat variations. From Cordon Bleu to Chicken nuggets. However, Wiener (Viennese) schnitzel can be called that way only, and only, if it’s prepared with thin slices of veal. Now, there’s some historical debate between Italians and Austrians on the matter of who invented this dish. However, it’s widely accepted as Austrian national culinary gem. But, what this has to do with Greek goes Keto?
Austrian Greek connection
No other country in Europe celebrated and glorified ancient Greek culture better than Austria! During the time of Austro-Hungarian empire, the Neoclassicism and Hellenophilia grew in Vienna. It happened so much that you might think you are in Athens when passing by some areas of this beautiful city. Especially if you take a look at the Austrian Parliament building. Nothing looks greeker than this monumental piece of architecture!
Culture and society
Cultural and social connections between Greeks and Austrians grew during the times of Middle age aristocracy. High economic influence and social recognition have accomplished the Greeks in Austria in the early and mid 19th Century.
First Austrian Café – A Greek place
In our article about coffee history in Europe, we forgot to mention that the fashion of opening cafés flourished in Vienna. Johannes Theodat (some sources claim he was Greek, others say he was Armenian) opened the first coffee house in Vienna. this happened on January, 17th 1685. After that, the Coffee revolution immersed. By 1700 four other Greeks got the privilege to open cafés in Vienna, and so they did! Seems to me, wherever we go, the first business that comes to our minds is some kind of hospitality! A café, restaurant, taverna – that’s us Greeks! Our connection to food and beverages is actually really deep and I can say, it could be the best thing we do!
Greek revolution birthplace
In the 18th century, Vienna was the heart of Greek diaspora. It’s a known fact that Rigas Feraios, Anthimos Gazis, Neophytos Doukas and the Ypsilantis family developed the plans for Greek revolution there. Furthermore, the first Greek newspaper was printed in Vienna. To top it all, Hellenic National School in Vienna is today the oldest Greek school in the world, and it still operates!
Wikipedia on this subject
The Greek-Austrian magnate Georgios Sinas invited the Danish architect Theophil Hansen who worked in Athens. He had designed the major public buildings like the Zappeion and the Academy of Athens. Hansen was invited to design some new buildings for Sinas’ company in Austria. Other Greek Austrians like Nikolaus Dumba and Ignaz von Ephrussi also gave Hansen contracts for buildings in the Classical Greek style. After Works like the Palais Ephrussi and the Palais Dumba, Hansen became famous. He designed many other public buildings in Austria. The Parliament of Austria and the Musikverein for example.
A traditional Austrian Restaurant is called Griechenbeisl “Greek Tavern”, because of its Greek visitors since the 18th century.
A street in Vienna is called Griechengasse “Greek Lane”.
So what Wiener schnitzel has to do with this?
Everything and anything that comes in mind. This is a Keto Greek website, but we also celebrate European tradition and historical culinary art from around the globe. We actually have the quest to ketonise everything! Especially if it’s as tasty and famous as Wiener schnitzel is!
In the process of Ketonisation, we always give a Greek twist. This way, everything gets a typical Mediterranean note. Now, what is a Wiener schnitzel? A thin piece of quality veal steak soaked in eggs and then coated with bread crumbs. We have already ketonised the breading mixture so this shouldn’t be difficult. For the Greek Keto Wiener schnitzel, we will take a step further! We will give a boost in flavour while keeping the tradition of preparing the Wiener schnitzel with the same method they would in Vienna!
Let’s get culinary and culturally creative
Keto Wiener schnitzel
- 2 medium (3-oz) veal cutlets pounded to 0.5 cm (0.2-inch) thickness
- 1/2 tsp sea salt
- 2 medium eggs free-range
- 1 tbsp psyllium powder
- 2 tbsp sesame seeds
- 2 tbsp golden flaxseed
- 1 tbsp dried rosemary
- 1 tsp lemon zest
- 8 tbsp tallow alternatively use ghee
- 2 whole bay leaves
- To beat meat thinly, place the cutlet between sheets of transparent plastic wrap. Use a heavy meat mallet and beat the meat until gets 0.5 cm thin.
- Place sesame seeds, rosemary and golden flaxseed in a food processor. Pulse several times. Add finely grated lemon zest.
- Set up 3 wide dishes. place the psyllium in one dish, the eggs with salt in the second dish (beat them with a fork), and ground seeds in the third dish.
- Place the tallow (or ghee) in a deep frying pan and add bay leaves. Heat it over medium temperature.
- Dredge cutlets first in psyllium until they are completely dry. Dip them in egg mixture to coat. Then roll quickly in the ground seeds until coated.
- Fry the schnitzel for 3 to 4 minutes on each side. Make sure the schnitzels t “swim” in lard or ghee. Use a smaller pan or add more lard in case the fat is not deep enough.
- Serve with a salad of your choice, lemon slices and I would recommend our Keto Tzatziki sauce, to give it even more of a Greek twist.