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. Wiener means “Viennese” in German, but the concept behind the Wiener Schnitzel likely first appeared elsewhere (I've read in Milan, Italy).

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.

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.

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.

A traditional wiener schnitzel is made using a veal cutlet, pounded flat until it's 4mm thick. Other versions of schnitzel use pork, chicken or even plant-based ingredients such as seitan, but these can't rightly be described as 'wiener' ('Viennese').

Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law. It must be made of veal; when made with any other type of meat, it cannot technically be called Wiener schnitzel.

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.

After the establishment of the State of Israel in 1948 and during the period of national rationing that followed (known as the tzena), the new Ministry of Absorption taught housewives how to prepare dishes that utilized ingredients that were both inexpensive and readily available, of which one such dish was chicken or ...

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.

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

Do Germans eat Wiener Schnitzel? ›

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.

The best beef cuts for making schnitzels are thin beef escalopes or thinly sliced boneless shoulder steak or topside. If you are slicing the meat yourself, you will need to use a meat tenderiser to ensure the meat is extra tender.

Chicken Scallopini comes from the Italian word “scaloppine,” which translates to “small scallops” but has now taken on the meaning of a piece of thinly...

Schnitzel is a German term, scallopini is an Italian term and cutlet is a term used in the UK. All refer to a thin, tenderised piece of meat, typically crumbed and then cooked.

British English: cutlet /ˈkʌtlɪt/ NOUN. A cutlet is a small piece of meat which is usually fried or grilled.

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).

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.