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Schnitzel (German pronunciation: [ˈʃnɪtsl̩] ⓘ) is a breaded cutlet dish made with boneless meat thinned with a hammer (escalope-style preparation), coated in bread crumbs and fried. In Austria, the dish called Wiener Schnitzel (Viennese schnitzel) is from veal and is traditionally garnished with a slice of lemon and either potato salad or ...
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.
Karađorđeva šnicla was created by Mića Stojanović , a retired cooking professor, former head chef at InterContinental Belgrade, and personal chef for Yugoslav president Josip Broz Tito. Born in a village in the central Serbian region of Gruža in 1935, Stojanović lost both of his parents in the Kragujevac massacre of October 1941, and was ...
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 ...
Breadcrumbs, also known as breading, consist of crumbled bread of varying dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
Additionally, vegetable oils are used for frying, as clarified butter, the preferred cooking fat for Austrian Wiener schnitzel, is impermissible for kosher use alongside meat. Before frying, the schnitzel is coated with a mixture of beaten eggs and bread crumbs, sometimes spiced with paprika or sesame seeds.
A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan- fried or baked . [ 1 ]
Jägerschnitzel made from jagdwurst with fusilli and tomato sauce. A common regional variation in eastern Germany is made from Jagdwurst, a type of pork sausage.To prepare jägerschnitzel from Jagdwurst, the sausage is first cut into finger-thick slices, breaded with bread roll crumbs and roasted in cooking oil or clarified butter until crispy and topped with tomato paste, ketchup, or a ...