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Wiener schnitzel, a traditional Austrian dish. Wiener schnitzel (/ ˈ v iː n ər ˈ ʃ n ɪ t s əl / VEE-nər SHNIT-səl; German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩] ⓘ, 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
In Germany, the term Schnitzel means cutlets in general, not just breaded, fried ones. Wiener Schnitzel served with mushroom gravy and roasted potatoes in Nikolaiviertel, Berlin, August 2024. Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal. Restaurants mostly serve ...
Pork schnitzel is a traditional German dish that's crispy, tender and perfect for any night of the week Skip to main content. Finance. 24/7 help. For premium support please call: 800-290-4726 more ...
Schweinsbraten (roast pork) with Semmelknödel dumpling and cabbage salad. The most popular meats in Austria are beef, pork, chicken, turkey and goose. The prominent Wiener Schnitzel is traditionally made of veal. Pork in particular is used extensively, with many dishes using offal and parts such as the snout and trotters.
Season the veal cutlets with salt and pepper. In two separate baking pans, spread the flour and bread crumbs. In a third baking pan, using a fork, lightly beat the eggs with the cream.
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Viennese cuisine is often treated as equivalent to Austrian cuisine, but while elements of Viennese cuisine have spread throughout Austria, other Austrian regions have their own unique variations. Viennese cuisine is best known for its Wiener schnitzel and pastries, but it includes a wide range of other unique dishes. [1] [2] [3] [4]
1. Put the flour, eggs and bread crumbs into 3 shallow bowls. Season the veal with salt and white pepper. Dredge the cutlets in the flour, then dip in the egg and coat with the bread crumbs; press ...