Berlin schnitzel

from Wikipedia, the free encyclopedia

Berliner Schnitzel or False Chop is a traditional meat dish . The schnitzel-like stir-fry consists of boiled cow's udder , which is cut into schnitzel-sized slices and then breaded and fried.

In preparation, the udder is first watered for several hours . Then it is cooked soft in vegetable broth , which takes several hours of cooking. After the udder has cooled, it is skinned and cut into slices. The rest of the preparation is the same as that of a Wiener Schnitzel : the slices are seasoned and then turned one after the other in flour , egg and breadcrumbs and fried in pork or clarified butter until golden brown. The Berliner Schnitzel is typically served with mustard or horseradish sauce . Common side dishes are fried potatoes , potato salad , boiled potatoes or mashed potatoes .

Cow udder schnitzel was considered a cheap substitute for schnitzel meat in Germany until the post-war period; in the GDR (especially in Mecklenburg and Upper Lusatia ) it was consumed until the late 20th century. Today, cow udder schnitzel or Berliner schnitzel are rarely found, especially since fresh cow udders are usually difficult to obtain as food in Germany today. In Berlin , the traditional dish is still (or again) offered in various restaurants with “ old Berlin cuisine ”.

In Franconia , a variant is known as the Franconian Schnickerli and is a local specialty there.


Individual evidence

  1. Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 85 .
  2. ^ Barbara Otzen, Hans Otzen: GDR cookbook. Komet, Cologne 2004, ISBN 3-89836-350-3 .
  3. Wolfgang Lechner: There is nothing people like to eat in Berlin like Wiener Schnitzel "... even a recipe for" Berliner Schnitzel ". It consisted of boiled, sliced ​​and breaded - cow udder. ”In Die Zeit , No. 49, November 30, 2006
  4. Other innards: udder