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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.
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.
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.
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Season the veal cutlets with salt and pepper. In two separate baking pans, spread the flour and bread crumbs. In a third baking pan, using a fork, lightly beat the eggs with the cream.
Many cultures have their version of breaded, pan-fried cutlets — Italy’s chicken parmigiana, Japan’s chicken Katsu, Puerto Rico’s chicken empanizado, or Austria’s national dish, wiener ...
Wiener schnitzel; Backhendl; Tafelspitz (boiled beef, often served with apple and horseradish sauces) Gulasch (a hotpot similar to Hungarian pörkölt, gulyás is stew with more sauce or soup in Hungary) Selchfleisch (smoked meat) with Sauerkraut and dumplings. Rindsuppe (beef soup) Beuschel (a ragout containing veal lungs and heart) Liptauer ...