Authentic Wiener Schnitzel Recipe 🥩 MasalaHerb.com (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.

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).

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.

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.

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.

United States

Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak.

The Schnitzel is cooked after it turns golden yellow or brown. 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.

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

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

Why do you put lemon on schnitzel? ›

Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.

What kind of meat is used for Schnitzel? Schnitzel can, of course, be made from almost any thin, boneless meat cut. However, traditionally, Wienerschnitzel is made using only veal, and German Schnitzel is made with boneless pork chops. You can also try using chicken, mutton, beef, or turkey.

The right breadcrumbs are crucial to making the perfect schnitzel. White bread without the crust, or the centre of a bread roll, will work well. And, when coating the meat, it's important not to press the breadcrumbs into it — using a light touch means the breadcrumbs stay drier, allowing them to puff up a little.

Swirl oil over the cutlets as they fry.

Cook the cutlets in a Dutch oven in 2 cups of oil, shaking the pot continuously to wash hot oil over the meat, which quickly sets the breading, traps steam, and puffs the crust.

Wiener schnitzel in American English

(ˈvinər ˌʃnɪtsəl, ˈʃnɪtsəl) (in Viennese and German cookery) a breaded veal cutlet, variously seasoned or garnished. [1860–65; ‹ G, equiv. to Wiener Viennese + Schnitzel cutlet, chop]

Over the years, schnitzel has evolved and taken on many different variations. While the original recipe called for veal, it is now commonly made with pork, chicken, or even turkey.

“Wiener schnitzel is a traditional part of Austrian cuisine that tastes both young and old,” says Vestibül's chef, Christian Domschitz. “And it's enjoyed by all.” Add a stein of beer and consider yourself a local.

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.