 | |
| Type | Cutlet |
|---|---|
| Course | Main course |
| Place of origin | Austria |
| Region or state | Central Europe |
| Invented | 19th century |
| Serving temperature | 63°C (145°F) |
| Main ingredients | Meat |
| Ingredients generally used | Breading Fat |
| Variations | List |
Schnitzel (German:[ˈʃnɪt͡sl̩]ⓘ) is a thin slice ofmeat. The meat is usually thinned by pounding with ameat tenderizer. Most commonly, the meat isbreaded before frying. Breaded schnitzel is popular in many countries and is made usingveal,pork,chicken,mutton,beef, orturkey. Schnitzel originated asWiener schnitzel and is very similar to other breaded meat dishes.
The German worddasschnitzel (Middle High German:snitzel) is a diminutive ofsniz, 'slice'.[1] The nameWiener schnitzel is first attested in 1845.[2]
Schnitzel is sometimes mispronounced or misspelled as "Snitchel".[3][4]
Wiener schnitzel is a popularViennese dish made ofveal and traditionally garnished with a slice oflemon and eitherpotato salad or potatoes withparsley andbutter.
In Austria and Germany,Wiener Schnitzel must be made of veal.[5] When other meats are used, it can be calledWiener Schnitzel vom Schwein/Pute/Huhn ("Viennese schnitzel of pig/turkey/chicken") orSchnitzel (nach) Wiener Art ("Schnitzel Viennese style").
The English term schnitzel means in general all types of breaded, fried flat pieces of meat. Due to the similarity between schnitzel andescalope, in many of the countries listed below, people sometimes refer to schnitzels asescalope, and vice versa.
InEgypt, there are two dishes similar to schnitzel, one made with chicken and the other with veal. When chicken is used, it is calledfrakh pané (فراخ بانيه,lit. "chicken pané", wherepané is from theFrench for "breaded",[6] influenced by French "Escalope panée") and is also popular withFrench fries, in sandwiches, or eaten alone as an appetizer. Using veal, it is calledboftik (بفتيك, from the French forbifteck).
Schnitzel, both chicken and pork, is common in Namibia due to the country's German colonial history. A majority of the restaurants in Windhoek, Walvis Bay, and Swakopmund offer it on their menus, often topped with a fried egg and accompanied by potato salad. It is often eaten in aBrötchen(German sandwich roll) with tomatoes, cheese, and other dressing.
Schnitzel is popular inSouth Africa, due to the European settlement during the colonial era. Chicken schnitzels andcordon bleu schnitzels are a common item on most restaurant and hospital menus, and in recent years, beef and pork schnitzels have also become widely available.
Japanesetonkatsu (豚カツ,lit. "pork cutlet") consists of a flattened pork loin, lightly seasoned, coated in flour, dipped in beaten egg, coated withpanko crumbs and deep-fried.Tonkatsu is often served as an accompaniment toramen orudon or featured withcurry and rice.
Pork tonkatsu was invented in Japan in 1899 at the Rengatei restaurant in Tokyo.[7][8][9] It was originally considered a type ofyōshoku—Japanese versions ofEuropean cuisine invented in the late 19th and early 20th centuries—and was calledkatsuretsu (cutlet) or simplykatsu.[10]Variations include the use of pork fillet (hirekatsu), chicken (chicken katsu), beef (gyūkatsu), ham (hamukatsu) and minced meat (menchi-katsu).
Koreandongaseu came from Japan in the 1930s, and newspapers explained how to make it.[11] In the 1960s, as more restaurants started sellingdongaseu, it changed to suit Korean tastes. InKorean cuisine, pork (돈가스;donkaseu, from Japanesetonkatsu), chicken (치킨가스;chikinkaseu), and beef (비프가스;bipkaseu) cutlets are popular. The most common types ofdonkaseu are "kyeongyangsik" (경양식; Western-style) and "ilbonsik"(일본식; Japanese-style).
Wiener schnitzel, a very thin,breaded and pan-fried cutlet made fromveal, is one of the best-known specialities ofViennese cuisine, and is one of the national dishes of Austria.[12][13] A breaded schnitzel with sauce is considered unacceptable in Austrian culture.[14]
Common variations are made withpork orturkey instead of veal, for one because it is cheaper than veal. Austrian law requires thatWiener Schnitzel is made of veal.[15] A schnitzel made of pork can be calledWiener Schnitzel vom Schwein[15][16] ('Wiener schnitzel from pork') orSchnitzel Wiener Art ('Viennese style schnitzel').
Popular unbreaded variants in Austria are:
InBosnia and Herzegovina, the dish is calledbečka šnicla orbečki odrezak (bečki = "Viennese";šnicla = transliteration ofGermanSchnitzel) and is made of veal or beef and usually served with mashed potatoes. Common garnishes include a slice of lemon or some lettuce.
Called шницел (shnitsel), it is made from ground veal, formed as a thin patty, seasoned withsalt andblack pepper, then breaded and fried. The dish usually is served with a choice of mashed or roasted potatoes,French fries, or simply a tomato salad. It is common at truck stops, and it is usually orderedà la carte, coming with a lemon wedge, but one can also find it in the frozen sections in supermarkets or premade and ready to cook.
InCroatian, the dish is calledbečki odrezak (oršnicl) (bečki = "Viennese"; šnicl = transliteration of GermanSchnitzel) and it is made of veal (sometimes substituted with cheaper pork) and served with French fries or potato salad and a slice of lemon. A similar dish is calledzagrebački odrezak (šnicl) (a variation oncordon bleu).
Schnitzel is also very popular in theCzech Republic, where it is known as asmažený řízek or justřízek, and is made of pork, chicken, or veal. It is often served withfries, fried, boiled or mashed potatoes or potato salad. It also used to be and to some degree still is a typical packed lunch for day trips, when it was consumed with bread (often between two slices of bread with vegetables and dressing as a sandwich).
InDenmark, the dish is calledskinkeschnitzel when made of pork andwienerschnitzel when made of veal, and is usually served with fried potatoes,gravy, green or snowpeas, and a "boy" (dreng inDanish) consisting of a lemon slice topped withcapers,horseradish, and a slice ofanchovy.
InEstonia, schnitzels (šnitsel) are commonly made with pork. There also exists a schnitzel made from cheese that has been breaded and fried, typically served with salad.
InFinland, the dish calledWieninleike ("Viennese cutlet"), is almost always made of pork, breaded and fried like the original. It is usually served with French fries, potato mash, or wedge potatoes. A slice of lemon, a slice ofanchovy, and a fewcapers are placed on top of the cutlet. Usually, the dish includes a small amount of salad made from fresh vegetables. The dish was popular between the end of theSecond World War and the 1990s, when it could be found in most low-end restaurants in Finland. In past decades, it has been overtaken in popularity by fast food.
Wieninleike and its variations remain a staple of menus in many non-ethnic or fine dining restaurants in Finland. Lunch restaurants, highway rest stops and restaurants attached to gas stations are most prominently associated with this type of menu in Finland.
Typically the dishes above are prepared from pork.
Pariser schnitzel is similar to Wiener schnitzel but is floured and fried in an egg batter instead of using breadcrumbs.
Côtelette Menon[17] orCôtelette révolution[18] is made of veal and breaded.
In Germany, the termSchnitzel meanscutlets in general, not just breaded, fried ones.
Due to the strong Austrian influence of theAustro-Hungarian era,Wiener schnitzel is popular inHungary, known asbécsi szelet[19] (Viennese slice),borjú bécsi (Viennese veal) orrántott hús (breaded meat). It is served in restaurants, and is a common meal in Hungarian homes. It is typically served with French fries, mashed potatoes, or rice. Alternatively, green peas or other vegetables are used as a side dish. Bread and salad (or pickles) often accompany the meal. Some restaurants offer thecordon bleu variant, a slice of schnitzel rolled and filled with cheese and ham.
In Italy, there is a similar dish calledcotoletta alla Milanese, or simply Milanese. Cotoletta alla Milanese is very similar to the Austrian Wiener Schnitzel and it is at its origin. The Italian vealscaloppine is also somewhat similar although the meat is not breaded but enveloped with flour.
In the Netherlands and Belgium, schnitzel is typically made from either pork or chicken and served withfries and a vegetable salad.Zigeunerschnitzel (“Gypsy schnitzel”, served with paprika) andcordon bleu (kordonbleu or blue ribbon, breaded meat cutlet filled with ham and cheese) are very popular. A typical Dutch variant is the 'gehaktschnitzel', a schnitzel made of minced meat.[20]
In the Republic of North Macedonia, the dish called шницла (shnitzla) is a piece of pork seasoned with salt and black pepper, breaded and fried. Typically, it is served with mashed or fried potatoes with green salad garnish.
Kotlet schabowy is a classic, popular recipe for boneless pork chop or pork tenderloin. It can also be made from chicken, which is called "kotlet drobiowy".
In Portugal, schnitzel is calledbife panado or justpanado ("breaded"). Different varieties of panadocan be made with chicken (panado de frango), turkey (panado de peru), pork (costeleta panada for pork chop,febra panada for pork without bone), or veal (escalope de vitela panado). The meat is usually seasoned with black pepper, garlic, and lemon juice. It is commonly served with spaghetti, fried potatoes, or rice (plain or with beans). It is also popular as a sandwich, served in a bun with lettuce (sandes de panado).
Romanianșnițel[21] (pronounced['ʃni.t͡sel]) is very common in restaurants, fast-food places, and homes across the country. Normally served with french fries, mashed potatoes, or rice, and a slice of lemon or some salad, the fast food version is differentiated by being served sandwich/burger style.Cordon bleu șnițel (made from pork loin stuffed with cheese and ham) is also very popular. The Romanianșnițel 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 themosaic șnițel made of two thin meat layers (usually each layer of different meat) and a vegetable (usually mushroom) filling. Also a recipe forșnițel de ciuperci, a mushroom fritter, is common.
InRussia, the dish is called отбивная (otbivnaya), which literally means a piece of meat that has been beaten, although the name шницель (šnitselʹ) is also in use.Russian cuisine includes recipes of schnitzel prepared from pork, as well as beef, veal, and chicken.
InSerbia, the dish is calledbečka šnicla (Viennese schnitzel). A local urban legend states the dish originated in Serbia and not in Austria, but no one can say why. In Serbia, the word 'schnitzel' is used to describe any cutlet, not just breaded meat.
Schnitzel is highly popular inSlovakia, a country bordering Austria, where it is referred to asvyprážaný rezeň. or simplyrezeň (in the Western parts of the country, especially in Bratislava, colloquially alsoschnitzel, oršniceľ). It is often made of pork or chicken, and is typically served with fried potatoes (not peeled), boiled potatoes, mashed potatoes, French fries (especially in canteens), potato salad, or rice.
German Schnitzel translates to Slovene aszrezek thus Wiener Schnitzel is calleddunajski zrezek (Vienna isDunaj in Slovenian). As in Austria a realdunajski zrezek is made of veal. Restaurants serving the dish can be found throughout the country, though typically it is made of pork or chicken.Dunajski zrezek is usually served with fried or roasted potato and a slice of lemon. Less popular ispariški zrezek, which is prepared the same way but with no breadcrumbs. In Slovenia, a schnitzel filled with ham and cheese, breaded and fried (cordon bleu) is calledljubljanski zrezek (after Ljubljana, the country's capital).Zrezek can also be grilled, fried, braised, or pot-roasted.
Schnitzel in Spain is Escalope or Escalopa, although a more common name isfilete empanado (lit. breaded steak). There is a version of this dish made with chicken breasts usually calledpechuga empanada.San Jacobo (commonly) orcachopo (in the region ofAsturias) is usually made with veal or pork stuffed with ham and cheese. It is common for Spanish families to have filete empanado or variants together with potato omelettes, on picnics in the countryside or at the beach.
Another variation of this dish is theflamenquín, made by putting together pork and a slice of ham, making it into a roll, tarnishing the roll and then frying it. This dish is typical from the Andalusian city ofCórdoba.
InSweden, the dish is calledschnitzel orWienerschnitzel, and is made most commonly of pork, and is often decorated with acaper-filled circle of either genuineanchovies or the Swedish "fake"ansjovis (made ofbrine-curedsprats). It is served with rice, fries, or boiled potatoes, and green peas.
Schnitzel,Schnipo, Wienerschnitzel, andRahmschnitzel are all popular dishes in Switzerland.Schnipo (a schnitzel and fried potato combination) is quite popular.[22] TheRahmschnitzel version is made with either veal or pork and topped with a cream sauce, sometimes including mushrooms. Thecordon bleu variant of schnitzel – two slices of schnitzel (or one with a pocket) filled with cheese, typically Emmentaler or Gruyere, and a slice of ham – is also popular in Switzerland. Also the "Walliser Schnitzel" is a variant in which the meat is not breaded, but is fried in oil and then coated with tomato sauce andraclette cheese.
In West Ukraine (former HabsburgKingdom of Galicia and Lodomeria), it is known as шніцельshnitsel′; in the rest of the country, it is called as відбивнаvidbyvna, alsobytky [uk]. It is typically made from pork, or occasionally chicken.
Theparmo, orTeesside Parmesan,[23] is a schnitzel popular inMiddlesbrough,Teesside, and a popular item oftake-away food in North East England. It consists of abreaded cutlet of chicken or pork topped with a whitebéchamel sauce and cheese, usuallycheddar cheese.
Schnitzel is popular inIran, where it is known asshenitsel (Persian:شنیتسل). Thought to have been introduced inPersia during the World Wars,shenitsel is usually thicker, bigger, spicier, and fried with a more crispybreading than the standard schnitzel. It is customarily served with lemon, French fries, and a variety of boiled vegetables.
Another Iranian dish,kotlet (Persian:کتلت), should not be confused withshenitsel. They are small, oval-shaped patties made by deep-frying a mix of ground meat, onion, potato, and herbs.
InIsrael, the dish (Hebrew: שניצל,shnitsel) is a popular food inIsraeli cuisine. The meat is typicallychicken orturkey breast, in conformance with dietarykashrut laws, which prohibit pork. Additionally,vegetable oils are used for frying, asclarified butter, the preferred cooking fat for AustrianWiener schnitzel, is impermissible forkosher use alongside meat. Before frying, the schnitzel is coated with a mixture of beaten eggs and bread crumbs, sometimes spiced withpaprika orsesame seeds. It is usually served with mashed potatoes, French fries, rice, or pasta, accompanied byketchup,hummus, orvegetable salad.
The schnitzel tradition was brought from Europe toIsrael byAshkenazi 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. Some frozen schnitzels are breaded patties made from processed chicken or turkey meat, not whole poultry breasts. One can also find in the frozen food section Israelicorn schnitzels alongside other vegan options. Schnitzel is also sold in apita, alongsidehummus,French fries, andvegetable salad, in a similar way tofalafel. Many falafel stands also offer a schnitzel in a pita.
InLebanon, the dish is normally calledescalope. Escalope is a French term and is a broader category of beaten, breaded meat of which Schnitzel is a type. While schnitzels are fried, escalopes need not be, even though they most commonly are. Lebanon likely adopted the French term during the French mandate period.
InTurkey, the dish is spelled schnitzelm, şinitzel, or şnitzel and pronounced in a similar way to German. It is made of chicken and is usually served with rice, French fries, or pasta. Sometimes, it may have grilled cheese in it. It is often cooked at home, as it is an easy-to-do kind of food, but some restaurants have it on their menus.
InCanada, Schnitzel is often referred to simply as veal cutlet or chicken cutlet, breaded and fried. Often with Italian tomato sauce, parmigiana cheese or mozzarella cheese. It is often topped with red peppers and it is very commonly served as a sandwich.
InMexico, Schnitzel is commonly referred to asmilanesa. Milanesas are eaten in some regions, often in atorta (a sandwich made withbolillo ortelera bread). In northernBaja California,Sonora,Sinaloa, andChihuahua (due to U.S. influence), it featureslettuce,tomato, andmayonnaise like a traditional sandwich, but the milanesa is also common in these regions as the main course of a meal. The milanesamemela napolitana is made with a thick friedtortilla with a milanesa on top, with ham, tomato sauce andgrated cheese. In Mexico, milanesa usually refers to the preparation method; any type of meat that is pounded thin, breaded and fried might be referred to as a milanesa. In the northern state of Nuevo León, perhaps due to the influence of German and Czech immigrants, the dish known as milanesa is extremely popular and stands on its own as a main dish in most restaurants. It is usually served withfrench fries,refried beans,rice, and alettuce salad.
Fried cutlets are a popular convenience meal; they can be purchased pre-cooked and frozen, and heated at home.Thepork tenderloin sandwich, popular in the Midwest, is made from a breaded pork tenderloin and is very similar to schnitzel.Chicken-fried steak, also called country-fried steak, is nearly identical to schnitzel. It is a breaded and deep-friedbeef steak. The beef is generally a shoulder or a round cut, rather than an expensive loin or rib steak. It is usually served with whitegravy.
Beef (which may beveal) andchicken schnitzel are both very popular dishes inAustralia, particularly in pubs where they are among the most widely available meals. Chicken schnitzel (less so beef) is also sold at manytake-away establishments.
Schnitzel in Australia is often served in the form ofparmigiana, which is a schnitzel topped withItalian tomato sauce, cheese, and occasionallyham.
At pubs, schnitzel is typically accompanied by chips (French fries),salad, and sometimesbacon. Plain and parmigiana schnitzels are sometimes respectively known by colloquial names "schnitty", “snitty”, "schnitter", "parma", or "parmi".
In Argentina, Paraguay and Uruguay, this dish, calledmilanesa, consists of a thin slice of beef, chicken, veal, or sometimes pork, and even eggplant or soy. Each slice is dipped into beaten eggs, seasoned with salt, and other ingredients according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. Lemon is commonly squeezed on top of the already cooked milanesa for added flavour.
InBrazil, such preparations, designatedàmilanesa (Milanese-style), are quite common, especially in the more European-influenced southern region of the country. The meats of choice are beef or chicken, while veal and pork are relatively rare.
Schnitzel presentations are calledchuleta inColombia. They are composed of flat pieces of chicken, veal, or mostly pork, covered with flour, and then deep-fried. Thechuleta is a traditional dish of theValle del Cauca region.
Other variants of the schnitzel, not all necessarily made with a bread crumb crust, include:
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Seitan Burger at the Wikibooks Cookbook subproject
The dictionary definition ofschnitzel at Wiktionary