“The Wiener Schnitzel is the national dish of Austria. The designation “Wiener Schnitzel” first appeared in the end of the 19th century. The idea of tenderising a piece of tough meat by pounding it is evident in the oldest relics of the history of man. However, the Romans left evidence of refinement of a thin slice of meat dredged in breading and fried in the 1st century BC by Apicus. A popular variation is made with pork instead of veal, because pork is cheaper than veal (usually about half the price). To avoid mixing up different products, the Austrian and German food committees have decided that a “Wiener Schnitzel” must be made of veal.
The breadcrumbs must not be pressed into the meat, so that they stay dry and can be "souffléd". Finally, the schnitzel is fried in a good proportion of lard or clarified butter at a temperature from 160 to 170 °C until golden colour.”