Traditional Wiener Schnitzel or Viennese Cutlet Recipe (2024)

FAQs

What is a Wiener Schnitzel traditionally 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.

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.

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.

The dish was traditionally served in Austria with butterhead lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions, potato salad, cucumber salad, or parsley potatoes. In recent times french fries and rice have become more common.

The two most popular types of schnitzel are the German schweineschnitzel, usually made from pork, and the Austrian wiener schnitzel, which is always made from veal.

The Short Answer: Yes, Schnitzel, Scallopini, and Cutlets are essentially the same thing.

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.

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

The costs for the investment of separate transport, slaughtering, butchering and distribution to the shops are relatively high.

Technically this simple classic is an Austrian specialty rather than German but is widely eaten across both countries. The Austrian dish that most of us are familiar with is Weinerschnitzel, a cutlet that must be prepared with veal.

What does Wiener mean in Wiener Schnitzel? ›

Because of course a Wienerschnitzel isn't a kind of hot dog — Wiener doesn't mean “hot dog;” it means “from Vienna” — it's a thin, breaded, fried cutlet traditionally made from veal.

Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes.

Breakfast is of the "continental" type, usually consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice.

The famous food of Austria 'Vienna Schnitzel' is made of a layer of thin bread along with a pan-fried veal cutlet. It is also considered as the national dish of Austria.

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).

In Austria and Germany, Wiener Schnitzel must be made of veal. When other meats are used, it can be called Wiener Schnitzel vom Schwein/Pute/Huhn ("Viennese schnitzel of pig/turkey/chicken") or Schnitzel (nach) Wiener Art ("Schnitzel Viennese style").