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A Wiener schnitzel served at a restaurant in Carinthia, Austria A "real" Wiener schnitzel of veal, with potato salad, green salad and a slice of lemon, served at an Austrian restaurant. The designation Wiener Schnitzel first appeared in the 19th century, with the first known mention in a cookbook from 1831. [4]
[9] [10] Wiener schnitzel with sauce is considered unacceptable in Austrian culture. [11] The Viennese-style schnitzel from pork at the Figlmuller restaurant in Vienna. A common variation is made with pork instead of veal, for one because pork is cheaper than veal. Austrian law requires that Wiener Schnitzel is made of veal. [12]
The specific phrase Wiener Schnitzel denotes a "Viennese breaded veal cutlet", [10] [11] something the restaurant chain has served briefly as a limited menu item in 2017. [ 2 ] The chain dropped the (in German wrong) "Der" from its name, shortening it to Wienerschnitzel in 1977, though many franchises have retained the older name on their ...
The term "Wiener Küche" (Viennese cuisine) first appeared in German language cookbooks around the end of the 18th century, and it was mistakenly treated as equivalent to Austrian cuisine. The croissant is also thought to have originated in Vienna after the defeat of the Turks in the Siege of Vienna. [8]
The Austrian cuisine is internationally known above all for its pastries such as the Kaiserschmarrn, the Apple strudel, as well as for the Tafelspitz and the Wiener schnitzel. Wiener Schnitzel, a traditional Austrian dish made with boneless meat thinned with a mallet (escalope-style preparation), and fried with a coating of flour, egg, and ...
Wiener Schnitzel – a very thin, breaded and pan-fried cutlet made from veal, it is one of the best-known specialities of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria. [2] [3] Zürcher Geschnetzeltes - a Swiss dish of seared sliced veal in a creamy wine sauce; Veal dishes
Cotoletta alla milanese, faldìa, Wiener schnitzel Cotoletta alla bolognese ( Italian: [kotoˈletta alla boloɲˈɲeːze, -eːse] ; Bolognese : cutulàtta a la bulgnaiṡa ) is a traditional dish of the city of Bologna , in the Emilia-Romagna region of Italy.
Karađorđeva šnicla (English: Karađorđe's schnitzel, Serbian: Карађорђева шницла) is a breaded cutlet dish named after the Serbian revolutionary Karađorđe. The dish consists of a rolled veal, pork, or chicken steak, stuffed with kaymak, which is then breaded and fried.