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Wiener schnitzel
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Wiener Schnitzel (Viennese Schnitzel in German, where Schnitzel means a cutlet without bones) is a traditional Austrian dish and popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried.
In Austria the dish is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with parsley and butter. While the traditional Wiener Schnitzel is made of veal, it is now sometimes made of pork, though in that case it is often called Schnitzel Wiener Art (Germany) or Wiener Schnitzel vom Schwein (Austria) to differentiate it from the original.
The dish may have originated in Milan, northern Italy, as cotoletta alla milanese, and may have appeared in Vienna during the 15th or 16th century.
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Encyclopedia
Wiener Schnitzel (Viennese Schnitzel in German, where Schnitzel means a cutlet without bones) is a traditional Austrian dish and popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried.
In Austria the dish is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with parsley and butter. While the traditional Wiener Schnitzel is made of veal, it is now sometimes made of pork, though in that case it is often called Schnitzel Wiener Art (Germany) or Wiener Schnitzel vom Schwein (Austria) to differentiate it from the original.
The dish may have originated in Milan, northern Italy, as cotoletta alla milanese, and may have appeared in Vienna during the 15th or 16th century. According to another theory, it was introduced in 1857 by Field Marshal Radetzky, who spent much of his life in Milan. The term Wiener Schnitzel itself dates to at least 1862.
Elsewhere
Argentina
In Argentina, the schnitzel is one of the most popular meals, called "milanesa". It's probably one of the many influences left by Italian immigration to the country since the end of the 19th century. The "milanesa" is made from beef and also chicken, and it may be served both at expensive restaurants and cheap street stores. It is usually served with french fries or salad, but there are also many variants with cheese, ham, tomato and different types of sauces.
Australia
Chicken Schnitzel (sometimes pronounced "Snitzel"), and Chicken Parmigiana are very popular dishes in Australia, especially amongst those with German or Austrian heritage. As a home cooked meal, it is generally accompanied by mashed, or boiled and fried potato. Chicken Parmagiana is a large Schnitzel, topped with Italian tomato-based pasta sauce, cheese, and sometimes ham or bacon, generally accompanied by french fries (or chips) and/or salad. Available more commonly and to a broader audience as "Parmi" in Pub meals, many Pubs have a weekly "Parmi night", which offer the dish at a discounted price to encourage patronage. Veal and Chicken Schnitzel is also commonly available in more expensive restaurants serving a European menu.
Brazil
Due to the strong influence of Italian culture in Brazil, Wiener schnitzels are known as filé ŕ milanesa (Milanese steak). It is found easily on street restaurants and often cooked at most homes. Servings often include white rice, salted brown beans, French fries or mashed potatoes, lettuce and tomato salad. Milanesa sandwiches are also common, and so is the parmigiana version -filé ŕ milanesa with tomato sauce and melted mozzarella cheese.
Colombia
The dish is called Milanesa or Chuleta Valluna, made with a thin cut pork, breaded and fried.
Cuban American Cooking
The dish is served as Steak Milanesa, made with a thin cut of sirloin, breaded and fried, with tomato sauce. It is usually served with traditional Cuban side dishes.
Czech Republic
Schnitzel is also highly popular in the Czech Republic where it is known as a smažený rízek and is made of pork or chicken. It is often served with boiled or mashed potatoes. It could have been used as a traditional stereotype.
Denmark
In Denmark the dish is called Wienerschnitzel. It is made of pork or veal and is usually served with fried potatoes, gravy, green peas, a lemon slice, horse radish, caper and a slice of anchovy.
England
In the Teesside area of England, the Parmo is a popular take out meal. Made from flattened, breadcrumbed pork or chicken rather than veal, it is topped with béchamel sauce, grated cheese and then grilled. It is common to find them offered with a selection of pizza-style toppings such as a 'hotshot' (pepperoni, peppers and jalapeno, for example)
Schnitzel is often referred to as escalope in the UK, particularly when made with chicken.
Germany
A Schnitzel in German is a cutlet without bones. Only the version coated in breadcrumbs is called Wiener Schnitzel, and even this is often referred to as simply Schnitzel. When made of prime quality meat, a Schnitzel is mostly served pure, perhaps with some salt and a slice of lemon. Other than that it may be served with a sauce ().
Gibraltar
This is also a popular dish in Gibraltar, it is commonly referred to as "carne empana" (beef), "gallina empana" (chicken) or "mulito empanao" (chicken drumsticks). A dish usually associated with a picnic at the beach during the summer months.
Hungary
Due to the strong Austrian influence of the Austro-Hungarian era, Wiener schnitzel is very popular in Hungary, known as bécsi szelet (Viennese slice), borju bécsi (Viennese veal) or rántotthús (breaded meat). It is served in the restaurants and is a common meal in the Hungarian homes, prepared often on Sundays or for festivities. The dish is served in the restaurants with French fries or mashed potatoes and rice, green peas or other vegetables, bread and salad. Some restaurants offer the Cordon bleu variant, a slice of Wiener schnitzel filled with cheese, ham or mushrooms and others may have Wiener schnitzel topped with a paprika-cream sauce.
Italy
In Italy cotoletta alla milanese is very similar to Wiener Schnitzel. Originally from Milan, it can now be found all over the country.
Iran
Chicken-breast schnitzel is popular in Iran where it is known as shenitsel . Thought to have been introduced in Persia during the World Wars, shenitsel is usually thicker, bigger, spicier, and fried with a more crispy breading than the standard Wiener schnitzel. It is customarily served with lemon, French fries and a variety of boiled vegetables.
There is another Iranian dish called kotlet which should not be confused with shenitsel. Kotlets in turn are small oval-shaped patties made by deep-frying a mix of ground meat, onion, potato and herbs.
Israel
Schnitzel (shnitsel, also , ktita) is a very popular food in Israeli cuisine, The meat is typically chicken or turkey breast, in conformance with dietary kashrut laws, which do not allow pork to be used. Before frying, it is coated with a mixture of beaten eggs and bread crumbs, sometimes spiced with paprika. The Israeli schnitzel is usually served with French fries, rice, or pasta, accompanied by ketchup, hummus, or vegetable salad. Schnitzel in a pita is a popular fusion dish unique to Israeli cuisine.
The schnitzel tradition was brought to Israel by Ashkenazi Jews coming from Europe. Many Israelis were of Viennese or German origin, but during the early years of the State of Israel, veal was unobtainable, and chicken or turkey proved an inexpensive and tasty substitute.
Pre-packaged schnitzels are widely available from the frozen food section in all supermarkets. Some frozen schnitzels are breaded patties made from processed chicken or turkey meat, not whole poultry breasts (the Hebrew word ktita designates this processed meat product). The Israeli food company Tiv'ol () was the first to produce a vegetarian schnitzel from a soya meat substitute.
Mexico
Thinly sliced beef breaded and fried is also known as "milanesa" and is a popular ingredient in "torta" sandwiches sold in street stands and indoor restaurants in Mexico City.
Poland
Polish kotlet schabowy is similar to the traditional Austrian dish.
Portugal
In Portugal a similar dish is made called bife panado or just panado. Panado means "breaded" in portuguese. It can be made with chicken (panado de frango), turkey (panado de perú), pork (costeleta panada for pork chop, or fevera panada for pork without bone) or veal (escalope de vitela panado). The meat is usually seasoned with lemon juice, black pepper and garlic. It's commonly served with spaghetti, fried potatoes or rice (white or with beans). It's a popular dish in most restaurants nowadays. It's also very popular as a sandwich made - usually bread, panado and lettuce (sande de panado).
Romania
Romanian ?ni?el is very common in restaurants, fast food places, and homes across the country. Normally served simple and unadorned, the fast food version is differentiated by being served sandwich/burger style. Cordon bleu ?ni?el (made from pork tenderloin stuffed with cheese and ham) is also very popular.
The Romanian ?ni?el is made in the same manner as the Austrian one, but as a local characteristic is made of almost any type of meat (chicken, pork, veal or beef). A specialty from Western Romania is the mosaic ?ni?el made of two thin meat layers (usually each layer of different meat) and a vegetable (usually mushroom) filling.
Slovakia
Schnitzel is also highly popular in Slovakia, where it is referred to as "vyprážaný rezen". It is often made of pork or chicken and served with french fries, boiled or mashed potatoes or even rice.
Slovenia
Schnitzel is called "Dunajski Zrezek" meaning cutlets from Vienna ("Dunaj" in Slovenian). It is served with a type of coleslaw and boiled potatoes. Restaurants serving the "Zrezki" can be found throughout the country.
South Africa
Schnitzels are also popular in South Africa, due to the European heritage in the country. Chicken schnitzels and Cordon Bleu schnitzels are a common item on most restaurant menus, and in recent years beef and pork schnitzels have also become widely available.
Spain
A similar dish is popular in Spain, and it is normally called escalope milanesa in restaurants when served with french fries and a slice of lemon. When eaten in a sandwich it is simply called filete empanado. It is usually made of veal or beef. Chicken is called pollo empanado, and pork is virtually unheard of.
Sweden
In Sweden the dish is called Schnitzel or Wienerschnitzel. It is made of pork or veal and is usually served with potatoes, green peas and a lemon slice.
Some Swedish cookbooks claim that real Wiener schnitzel should be decorated with caper and a slice ansjovis (tinned sprats cured in brine).
Switzerland
Vulgarized as "Schnipo", a lemon topped schnitzel served with french fries ("Pommes Frittes" in German) is a widely popular dish eaten in Swiss restaurants and canteens. The Cordon Bleu variant of the schnitzel is claimed to be a Swiss invention.
United States
In the U.S., Wiener Schnitzel is most commonly found at German-style restaurants. These restaurants usually use the term Wiener Schnitzel to refer to the dish made with veal cutlet, and may also serve other "Schnitzels" made with other meats.
In the Midwest, where many German immigrants settled in the 19th century, the pork tenderloin sandwich is a popular meal in local restaurants that may be derived from Wiener Schnitzel.
The precise origins of chicken fried steak are unclear but many sources attribute its development to German and Austrian immigrants to Texas in the nineteenth century. Chicken fried steak (also known as country fried steak) is a piece of beef steak (tenderized cubed steak) coated with seasoned flour and pan fried. It is associated with Southern U.S. cuisine and hospitality. Its name is likely due to the dish's similar preparation as with fried chicken. It is typically served with mashed potatoes with both the steak and potatoes covered with white, cracked pepper gravy.
Venezuela
As in Argentina and Brazil, Venezuelans get the dish from Italian immigrants. Milanesas are usually accompanied with rice, beans and fried sweet plantains.
Other types
Other variants of the schnitzel, not all necessarily made with a breadcrumb crust, include:
- Cordon bleu: "Blue ribbon", (not related to Le Cordon Bleu school, more likely though as an association with excellence, see blue ribbon), two slices of Wiener schnitzel (or one with a pocket) filled with cheese and a slice of ham.
- Valdostana: Very similar to the cordon bleu, but cheese and ham are not inside but on the top. This plate is from an alpine region in Italy, the Val d'Aosta, which is very close to France, where cordon bleu is from.
- Jägerschnitzel: "Hunter's schnitzel", served with dark mushroom sauce. (Jägerschnitzel may also refer to an eastern German variant made of Jagdwurst which originated in the GDR.)
- Zigeunerschnitzel: "Gypsy schnitzel", served with a tomato sauce containing bell pepper and onion slices. Also called Paprikaschnitzel (Bell pepper schnitzel)
- Rahmschnitzel: "Cream schnitzel", served with a sauce based on cream, often contains mushrooms.
- Hamburger Schnitzel: "Hamburg-style schnitzel", topped with a fried egg.
- Holsteiner Schnitzel: "Holstein-style schnitzel"; breaded; topped with a fried egg, and usually anchovies and capers.
- Naturschnitzel: "Natural (i.e. unbreaded) schnitzel"; not breaded; sautéed; served with a simple sauce (e.g., pan drippings, to which sour cream may be added) or none at all.
- Hühnerschnitzel: "Chicken schnitzel", made of chicken breast fillet, usually a cheaper alternative to other meats. Considered by some the poor man's schnitzel, it is gaining in popularity because it is much lower in fat and cholesterol and is thus suitable as fitness food. The taste of the chicken schnitzel in the natural form (i.e., unbreaded and without a sauce) is milder than that of veal and pork schnitzels.
- Turkey schnitzel: Made of fillet of turkey breast, very popular in Israel, often called the national dish.
- Vegetarian schnitzel: Made of textured soy, tofu or seitan. The seasoning is both in the meat substitute and in the breading so the consistency may differ slightly. In the UK vegetarian schnitzels are marketed under the . Tivall Vegetarian Schnitzels are meat free, made with lightly seasoned, shaped and textured vegetable proteins, coated in light and crispy breadcrumbs. Although softer in texture, the flavor is a close approximation to the meat based original.
Popular culture
See also
External links
Recipes
- - Austrian foodwriter residing in London gives a tutorial on what the real Wiener Schnitzel is all about
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- - Instructional Cooking Video
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