Traditional Wiener Schnitzel or Viennese Cutlet Recipe (2024)

FAQs

What was the original Wiener Schnitzel made of? ›

Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden. Wiener means “Viennese” in German, but the concept behind the Wiener Schnitzel likely first appeared elsewhere (I've read in Milan, Italy).

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

In Germany, the term Schnitzel means cutlets in general, not just breaded, fried ones. Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal. Restaurants mostly serve it with a slice of lemon and french fries.

Wiener schnitzel can only be made with veal. Schweineschnitzel uses pork and is traditionally made with pork chops in Germany (in the U.S., pork tenderloin is common). Schnitzel made with chicken breasts is called hähnchenschnitzel, and it's also a favorite in Israel.

Cotoletta alla milanese ([milaˈneːze] 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.

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

Pariser schnitzel (from German Pariser Schnitzel 'Parisian cutlet') is a schnitzel variation from French cuisine. Unlike Wiener schnitzel, it does not incorporate bread crumbs.

The primary difference between the Viennese Schnitzel of Austria and the Cotoletta alla Milanese or Veal Milanese of Italy is the cut of meat. Both are traditionally made from calf and the Milanese comes from the loin with the bone-in, while the schnitzel is without bone and comes from the flank or rump.

Chicken fried steak, contrary to its ame is made with beef but is similar, eaten in southern US and usually topped with gravy. And schnitzel is the German version of fried steak, although the traditional form is with veal.

When it says Wiener Schnitzel on the menu, it refers to a veal escalope that is fried out in clarified butter. Before breading, the meat is carefully pounded, seasoned and moistened, then dredged in flour, egg and finally breadcrumbs. The breadcrumbs are not pressed down so that they souffle when they are baked.

What do you eat with Wiener Schnitzel? ›

The Schnitzel is cooked after it turns golden yellow or brown. The dish was traditionally served in Austria covered in a mushroom or mustard based sauce, with butterhead lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions, potato salad, cucumber salad, or parsley potatoes.

Wienerschnitzel dogs are made with USDA approved cuts of quality meat and seasoned with a zesty blend of spices to ensure every bite is delicious and juicy.

Wienerschnitzel dogs are made with USDA approved cuts of quality meat and seasoned with a zesty blend of spices to ensure every bite is delicious and juicy.

Hot dogs are the backbone of the menu, and every version is offered with a choice of the original pork and beef blend or a 100% beef version.

By the beginning of the 20th Century, central European immigrants had brought schnitzel to Israel. This dish was ideally suited to the culinary necessities of the period in Israel. At a time when few people owned ovens in their homes, these thin cutlets could be easily prepared over an open flame.