Schnitzel are thinly cut pieces of meat without bones , which are usually also pounded flat with a meat tenderizer (plating iron), which makes the meat more tender by breaking up the muscle fibers. In Switzerland, schnitzels are also called plätzli .
In English, the word schnitzel always refers to a breaded schnitzel in the style of Wiener schnitzel . The English word for schnitzel comes from the French language and is escalope .
The word Schnitzel is derived as a diminutive snitzel from the Middle High German word sniz for "cut".
Today, the term schnitzel is mainly used in the 19th century in Austria as meaning “ piece of meat cut and roasted by a veal leg ” or generally used for “thin slice of meat intended for roasting”. Schnitzel are mainly obtained from the leg of pork and veal , sometimes also from the back.
The term applies to both the raw slice of meat and the dishes made from it.
With veal or beef
Well-known schnitzel dishes from veal or beef are:
- breaded veal schnitzel
- Munich schnitzel
- Before breading, the veal schnitzel is coated with a paste of sweet mustard and horseradish. Pretzel crumbs are used for the breading.
- (Schnitzel) Cordon bleu
- Breaded veal schnitzel filled with ham and cheese
- Schnitzel (à la) Holstein
- Veal schnitzel with fried egg and fish canapés
- Veal schnitzel with lemon and parsley
- Piccata Milanese
- breaded with a hard cheese and roll mixture and served with macaroni
- Saltimbocca Alla Romana
- Veal schnitzel topped with air-dried ham and sage leaf
- Berlin schnitzel
- no real schnitzel or chop, but breaded cow udder
With other types of meat
For other schnitzel dishes, the meat is of secondary importance for the naming, the method of preparation or the sauce served with it is more decisive:
- Wiener Schnitzel
- Pork or chicken schnitzel, prepared like the Wiener Schnitzel
- Parisian schnitzel
- baked in a flour and egg breading
- Schnitzel à la Meyer,
- breaded pork cutlet, a fried egg is
- Hamburger Schnitzel,
- Very thinly pounded, breaded pork schnitzel, topped with a fried egg and possibly with an anchovy fillet
- Holstein schnitzel
- like schnitzel à la Holstein, but with pork
- Hunter schnitzel
- with mushroom sauce
- not a real schnitzel, but breaded hunting sausage with tomato sauce or ketchup
- Gypsy schnitzel
- today mostly with gypsy sauce
- Frankfurter schnitzel
- Pork schnitzel with green sauce
- Schnitzel Hawaii
- Baked with pineapple and cheese, modeled on Hawaiian toast
- Schnitzel Alsatian style
- with bacon, onions and crème fraîche
- Schnitzel Spreewald style
- Breaded pork schnitzel, fried and then coated with (apple) horseradish , sliced pickled cucumber topped with cheese
- Cooked cheese schnitzel
- breaded pork schnitzel with cooked cheese , mostly with pickled onions (music) and farmer's bread
Schnipo is a widespread term in German-speaking countries for the dish "Schnitzel with French fries", which is particularly popular in canteens.
- ↑ Original Münchner Schnitzel. Munich recipes, on the official city portal of Munich.