schnitzels

Schnitzel refers to a thin slice of meat that is breaded and pan-fried. The dish is closely associated with Vienna, Austria, where it is often known as Wiener Schnitzel. The traditional version is veal, pounded to a uniform thickness, then breaded with flour, eggs, and breadcrumbs and fried in oil or clarified butter until the crust is crisp and golden. The method has spread across Europe and beyond, giving rise to many regional variations that use pork, chicken, or turkey, and other meats.

Regional variations are widespread. In many countries the same technique is used with pork, chicken, or turkey, and the dish may be labeled Schnitzel Wiener Art or simply Schnitzel. In Italian cuisine, the cotoletta alla Milanese is a closely related preparation. Across Central Europe, schnitzel is often served with lemon and a side such as potato salad, cucumber salad, or fries, and may be accompanied by mushroom sauce, paprika gravy, or other toppings.

Preparation notes: The key steps are to achieve a uniform thinness in the meat, season lightly, and maintain a frying temperature that yields a crisp crust without burning the breadcrumb coating. While traditionally fried, schnitzels can also be baked as a lighter alternative, though frying remains the characteristic method.