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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.
The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as a milanesa. [ 1 ] The milanesa was brought to the Southern Cone by Italian immigrants between 1860 and the 1920s.
Austrian law requires that Wiener Schnitzel is made of veal. [12] A schnitzel made of pork can be called Wiener Schnitzel vom Schwein [12] [13] ('Wiener schnitzel from pork') or Schnitzel Wiener Art ('Viennese style schnitzel'). Popular unbreaded variants in Austria are: Jägerschnitzel ('hunter's schnitzel') is a schnitzel with mushroom sauce.
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.
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]
Cotoletta alla milanese (after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener schnitzel, but cooked with the bone in. It is traditionally fried in clarified butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.
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 ...
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 ...