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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]
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 ...
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
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.
It should not be mistaken for the Wiener schnitzel (which should be referred as a scaloppina alla viennese, or as fettina impanata in Italian), which is a different cut of meat; the Milanese cutlet cut includes the bone, whereas the Wiener schnitzel does not. The dish has a French origin and was brought to Milan during the Napoleonic wars. [6]