The term Wiener Schnitzel is a protected geographical indication in Austria and Germany and can only be made of veal. When pork is used, the dish must be called Wiener Schnitzel vom Schwein or Schnitzel nach Wiener Art to differentiate it from the veal original.
As Austrian I can tell you that it is definitely for the Schnitzel.
A schnitzel is a thin 'escalope' of meat, usually veal or pork that is first floured, eggwashed then breadcrumbed before frying. It originated from germany.
The spelling "schnitzel" is correct.
chicken schnitzel was created in germany
The duration of Schnitzel Paradise is 1.37 hours.
Ai, ein jäger schnitzel hat soße mit pilzen dabei.... mann mann ^^ Translation: Dude, a yager Schnitzel is served with a mushroomsauce, seriously dude
Eat wiener schnitzel which is a breaded food in German
Schnitzel Records Ltd. was created in 2004.
It is not recommended to keep chicken schnitzel in the refrigerator longer than a day. Chicken schnitzel tends to go bad much faster.
Jaeger schnitzel is pounded beef, pork, or most preferably Venison, that is breaded and fried.
Traditional Weiner Schnitzel are eaten without sauce, usually just a squeeze of fresh lemon, however some do, such as:- JÃ¤ger-Schnitzel topped with a burgundy-mushroom or a creamy-mushroom sauce. Rahm-Schnitzel topped in a pepper-cream sauce Paprika-Schnitzel topped with a tomato-based sauce seasoned with paprika and red-peppers.
Wiener Schnitzel - 1953 TV is rated/received certificates of: Belgium:KT
There are several Wiener Schnitzel recipe variations and you could try those on the sites of Food Network or AllRecipes. A useful site is Epicurious where reviews of many different Wiener Schnitzel recipes can be found.
== == The meat comes from all over the place, because "schnitzel" is just the German word for veal. It comes from Austria.
It's a traditional Austrian meat consisting of a slice of veal coated in breadcrumbs that is fried. Sometimes it is made with pork.
It is brown. Isabella
Only on Wednesdays.
Schnitzel, Muffins, Pie
From Blaavering and Kettlecorn