How is the dish prepared according to the Gundel recipe?

We prepare traditional breaded meat slices (flour, egg, breadcrumbs) from high-quality Hungarian Mangalica pork, lightly tenderized. We fry the meat in a mixture of oil and clarified butter for added flavour, shaking the pan to ensure the breading is red and crispy. We serve the Viennese cutlet with sautéed potatoes and beetroot salad as a side dish.

How did the recipe become part of the tradition, part of the Gundel heritage?

Károly Gundel's father, who moved to Hungary from Bavaria, introduced the Viennese schnitzel , among other things, to Hungary. The Wiener Schnitzel is not a Gundel invention, but thanks to him that it has become part of the Hungarian public consciousness. Today, it is hard to imagine a Sunday or festive meal without a breadcrumbed meat slice.

Why was it selected for the National 11, considered the essence of Hungarian flavours?

The real Wiener Schnitzel is made from veal, but we Hungarians prefer the pork loin version. It's made in every family, but few people know the secret of the tender meat and crunchy breadcrumbs. It all depends on the right heat and the right amount of fat

Many people don't know the difference between a Wiener schnitzel and the everyday breadcrumbed slice? In essence, a Wiener schnitzel is a kind of fried meat, but the preparation is much more specialised. Traditional schnitzel, on the other hand, can be made from pork, turkey or chicken, and is typically not pounded. Instead of breadcrumbs, breadcrumbs may be replaced by panko crumbs, corn flakes, seeds and spices.