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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.
[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]
In American English, wiener is a colloquial name for a hot dog, which is sometimes called Wiener Würstchen ("little Viennese sausage") in German. [9] 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]
Apfelstrudel, a Viennese speciality. Viennese cuisine is the cuisine that is characteristic of Vienna, Austria, and a majority of its residents.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.
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.
In cuisine, cutlet (derived from French côtelette, côte, "rib" [1] [2]) refers to: a thin slice of meat from the leg or ribs of mutton, veal, [2] pork, or chicken; a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)