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. Key ingredient: Schnitzel is made with pork, chicken, beef, or 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 (/ˈviːnər ˈʃnɪtsəl/ 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 served with ample quantities of sauce.

The schnitzel tradition was brought from Europe to Israel by Ashkenazi Jews. During the early years of the state of Israel, veal was not obtainable, and chicken or turkey proved to be inexpensive and tasty substitutes. Packaged schnitzels are widely available in the frozen food section of most supermarkets.

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.

Arrange the schnitzel on the plate and garnish with slices of lemon before serving. Serve with parsley potatoes, rice, potato salad or mixed salad.

Pariser schnitzel (from German Pariser Schnitzel 'Parisian cutlet') is a schnitzel variation from French cuisine.

The history of schnitzel starts in Austria

The dish quickly spread throughout Austria and Germany, and became a staple of traditional German and Austrian cuisine. It was often served with potatoes, cabbage, or other hearty side dishes, and was a popular choice for family meals and celebrations.

How do you get the puff in schnitzel? ›

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.

The word wiener, often misspelled as weiner, entered English around 1865–70, shortened from the German phrase Wiener Wurst, which roughly translates to “Vienna sausage.” Wiener literally means “of Vienna” and is pronounced like [ vee-nuh ] in German.

Also spelled jaegerschnitzel, it means “hunter's cutlets,” meat pounded thin and served with a mushroom sauce.

Wien is simply the word for Vienna in German (the national language in Austria). You pronounce it “Veen” with a V. So Wien and Vienna are the same place. A Wiener is a male who comes from Vienna (and, crucially, not normally a sausage. That's called a Frankfurter here).

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.

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 name translates to "Viennese cutlet" in German and because the dish is such an essential part of Austria's food culture, it must be made with veal in order to be called wiener schnitzel. The dish is traditionally made with cuts of boneless chops from the rump or flank of the animal.