- Whether you prefer the classic Wiener Schnitzel, the savory Jägerschnitzel, or the indulgent Rahmschnitzel, there is a type of schnitzel to suit every palate.
- In Austria, the term Wiener Schnitzel is protected by law, and any schnitzel called by that name has to be made from veal.
- This traditional German Schnitzel recipe, known as Schweineschnitzel, is just the way you know and love it from your favorite German restaurants!
- Wiener means “Viennese” in German, but the concept behind the Wiener Schnitzel likely first appeared elsewhere (I’ve read in Milan, Italy).
- The Wiener Schnitzel - a breaded and fried veal escalope. Recipes for this delicacy can be found in Viennese cook books dating back to the 18th century.
- Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us this Wiener Schnitzel recipe for perfectly crisp...
- While it’s okay to refer to a chicken schnitzel as a schnitty, I wouldn’t dare to debase a wiener schnitzel like that.
- serve the cutlet with lemon slices that are a traditional side for Wiener Schnitzel – lemon juice squeezed over the Schnitzel complements its flavor perfectly.
- Zudem gibt es heute günstigere Varianten aus Schweineschnitzel, bei denen es sich dann allerdings "nur" um ein Schnitzel Wiener Art handelt.
- Wiener schnitzel, meaning a schnitzel in the style from Vienna, is a protected term in Germany and Austria, and must be made with veal.