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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.
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 ...
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.
Its name probably reflects an original Milanese preparation, cotoletta alla milanese, which is similar to the Austrian Wiener schnitzel. [ 2 ] A milanesa is a thin slice of beef, chicken, fish, veal , or sometimes pork dipped in egg and bread crumbs (or occasionally flour) with seasonings and fried.
As languages, English and German descend from the common ancestor language West Germanic and further back to Proto-Germanic; because of this, some English words are essentially identical to their German lexical counterparts, either in spelling (Hand, Sand, Finger) or pronunciation ("fish" = Fisch, "mouse" = Maus), or both (Arm, Ring); these are ...
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 ...
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]
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 ...