Authentic Wiener Schnitzel Recipe 🥩 MasalaHerb.com (2024)

FAQs

What was the original Wienerschnitzel 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 means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law. It must be made of veal; when made with any other type of meat, it cannot technically be called Wiener schnitzel.

Germany. In Germany, the term Schnitzel means cutlets in general, not just breaded, fried ones. Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal. Restaurants mostly serve it with a slice of lemon and french fries.

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 dish is prepared from veal slices, butterfly cut, about 4 mm (3⁄16 in) in thickness and lightly pounded flat, slightly salted, and rolled in flour, whipped eggs, and bread crumbs. The bread crumbs must not be pressed into the meat, so that they stay dry and can be "souffléd".

Cotoletta alla milanese ([milaˈneːze] after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener schnitzel, but cooked with the bone in. It is traditionally fried in clarified butter.

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.

Because of course a Wienerschnitzel isn't a kind of hot dog — Wiener doesn't mean “hot dog;” it means “from Vienna” — it's a thin, breaded, fried cutlet traditionally made from veal.

What kind of hot dogs does wienerschnitzel use? ›

All Chili Dogs can be served with a hot dog that is World Famous Original, Premium Beef or Polish. The Chili Dog bun options include standard or pretzel.

The costs for the investment of separate transport, slaughtering, butchering and distribution to the shops are relatively high.

The best side dishes to serve with Wiener Schnitzel are french fries, roasted potatoes, onion rings, cucumber salad, German spaetzle, sautéed green beans, warm red cabbage, roasted Brussels sprouts, mashed potatoes, beet salad, lemon-garlic asparagus, and apple and carrot slaw.

Wienerschnitzel dogs are made with USDA approved cuts of quality meat and seasoned with a zesty blend of spices to ensure every bite is delicious and juicy.

Hot dogs are the backbone of the menu, and every version is offered with a choice of the original pork and beef blend or a 100% beef version.

Wienerschnitzel dogs are made with USDA approved cuts of quality meat and seasoned with a zesty blend of spices to ensure every bite is delicious and juicy.

Born in 1938 in Missouri, Galardi moved with his family to California in 1956 where he met Glen Bell, Jr., another fast food pioneer who mentored him as a Taco Bell manager before Galardi opened the first Der Wienerschnitzel five years later (and dropped the “Der” to make it just Wienerschnitzel in 1977).

Veal – The Various Cuts

Almost every part of the young animal distinguishes itself by its unique taste and structure. The popular Wiener schnitzel is made using meat from the leg of the calf. The meat from the back is generally well suited to chops, while the breast is quite flat and is very tasty when stuffed.