Schnitzel

Schnitzel ~ "German pronunciation: [ˈʃnɪtsəl], is a traditional Austrian dish made with boneless meat thinned with a mallet [escalope-style preparation], coated in bread crumbs and fried. It is a popular part of Viennese, Austrian cuisine and German cuisine. In Austria, the dish called Wiener Schnitzel [Viennese schnitzel], is traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter. Although the traditional Wiener schnitzel is made of veal, it is now often made of pork."

"When made of pork, it is often called Schnitzel Wiener Art in Germany. In Austria, by law it has to be called Wiener Schnitzel vom Schwein [vom Schwein meaning from pork or pig] to differentiate it from the original. In Austria and Germany, the term Wiener Schnitzel is protected by law, and any schnitzel called by that name has to be made from veal. There are also regional versions of schnitzel, such as Salzburger schnitzel, which is stuffed with mushrooms, bacon, onions, and various other herbs."

"There is a debate as to where schnitzel originated. Some say it appeared in Vienna during the 15th or 16th century. One hypothesis is that it could have been brought to Austria during the Battle of Vienna in 1683 by Polish and German troops. According to another hypothesis, 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 1845. Variants of this dish are common around the world."

"Chicken schnitzel, and chicken Parmigiana are very popular dishes in Australia, where chicken is more readily available than veal. As a home-cooked meal, schnitzel is generally accompanied by boiled, mashed or fried potatoes. Chicken Parmigiana is a large chicken schnitzel topped with Italian tomato sauce and mozzarella or Parmesan cheese. Chicken Parmigiana is often served as a pub meal, accompanied by chips or salad and sometimes bacon."

"It is known by a number of colloquial names such as such as "Parmi" or "Parma". The terms "Schnitty" or "Schnitter" are gaining popularity, particularly in South Australia, where the schnitzel has reached almost cult or iconic status in local pub culture and on local menus. Beef schnitzels are also served as pub meals."

From The Grill Sergeants

Schnitzel Recipe

2 lbs Veal or pork filets, pounded thin 1 Cup flour 4 Eggs 1 Tablespoon oil

Salt and pepper, to taste 4 Cups bread crumbs 1/2 Cup oil for frying

Dredge meat in flour. Beat eggs with oil, salt and pepper. Coat meat in egg mixture, then in bread crumbs. Fry in oil which should not cover more than 1/2 of the fillet while frying. Remember ‘pan fry’ not ‘deep fry’. Flip when golden brown, continuing frying until done. Serve with lemon wedge or mushroom gravy

Text Credits: Wikipedia The Grill Sergeants
Image Credit: Wikimedia