hackschnitzel

Hackschnitzel is a dish found in German-speaking cuisines that refers to a schnitzel prepared from minced or finely chopped meat rather than a single slice of meat. The name is a compound of hack, meaning minced, and schnitzel, the breaded fried cutlet.

Preparation typically begins with ground meat, most commonly pork or a pork-veal mix, sometimes chicken or beef. The meat is seasoned, sometimes mixed with onion, garlic, egg, and breadcrumbs as a binder, then formed into thin cutlets or flat patties. The cutlets are dredged in flour, dipped in beaten egg, and coated with breadcrumbs before being shallow-fried in oil or butter until browned and cooked through. Some recipes bake instead of fry.

Compared with traditional Wiener Schnitzel or other cutlet dishes, hackschnitzel emphasizes minced meat and can be prepared more quickly and cheaply. It is often served with lemon, parsley, and side dishes such as potatoes, dumplings, or vegetables. Common sauces include mushroom or cream sauces.

Regional usage varies; the term is more common in home cooking and casual dining, rather than formal haute cuisine. Variants exist, including plant-based hackschnitzel made with meat substitutes, or gluten-free versions using alternative breading.