Renowned Field Marshal Count Joseph Radetzky, a commander over the Austrian troops at war with Italy in the mid-1800s, was well known for the military and political information he fed back to the Austrian Kaiser. This information extended to food, as he reported on a dish he had discovered and enjoyed in the north of Italy, cotoletta Milanese - a thick, breaded veal cutlet on the bone. 

The Viennese were quick to try the new recipe, dredging a much thinner slice of veal in both flour and breadcrumbs and frying it in lard rather than butter, like the Italians do. 

However, The legend goes further that the Italians adopted the recipe from the Spaniards, who in turn had gleaned it from the Moors, who had brought in the technique from the Byzantine Empire. 

Yet in Journalism, they do say when the Myth is more interesting than the Truth, tell the Myth :) 

Great Dishes of the World: And the Wiener is
The Times, Johannesburg, South Africa; By Hilary Biller; May 2, 2010 

Protected by Austrian law, a true Wiener schnitzel is made with veal 
CHEF Walter Ulz emphatically gesticulates to the lemon wedge on top of the Wiener schnitzel he just made. 
"Forget about slices of egg and pieces of anchovy, it's always lemon that is served with a traditional Wiener schnitzel." 
Like so many originals, the schnitzel too has suffered its fair share of adulterations. 
"The Germans serve it with a thick white sauce, dunke," said Ulz disdainfully. "It's disgusting and would make any Austrian run away." 
If one believes the legends that surround this dish, the Austrians have little room to pontificate about something that evolved from a Milanese original. 
The story goes that renowned Field Marshal Count Joseph Radetzky, a commander over the Austrian troops at war with Italy in the mid-1800s, was well known for the military and political information he fed back to the Austrian Kaiser. This information extended to food, as he reported on a dish he had discovered and enjoyed in the north of Italy, cotoletta Milanese - a thick, breaded veal cutlet on the bone. 
The Viennese were quick to try the new recipe, dredging a much thinner slice of veal in both flour and breadcrumbs and frying it in lard rather than butter, like the Italians do. 
The legend goes further that the Italians adopted the recipe from the Spaniards, who in turn had gleaned it from the Moors, who had brought in the technique from the Byzantine Empire. 
Over the years, the schnitzel has evolved and there is a pork version, which is believed to be more flavoursome and less dry. Although the pork version cannot be sold as an authentic Wiener schnitzel, the Austrians label it a schnitzel. Like many originals in Austria today, the term Wiener schnitzel is protected by law, and any Wiener schnitzel called by that name has to be made from veal. 
In sharing some of his expertise in making an authentic schnitzel, Ulz says it's the combination of flour and breadcrumbs that gives it the crisp coating. He uses fresh white breadcrumbs, warning not to "press the crumbs too tightly over the meat". 
Thin slices of veal are seasoned with salt and pepper and lemon juice and left to stand before coating in flour, lightly beaten egg and breadcrumbs...
He considers the schnitzel "too passé" to include on his restaurant menu - the Linger Longer in Sandton -- but he does get many requests from diners for the dish, which he happily puts together. 
http://www.timeslive.co.za/lifestyle/food/
article424132.ece/Great-Dishes-of-the-
World--And-the-Wiener-is
 

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