Traditional German Jagerschnitzel Recipe - Plated Cravings (2024)

FAQs

What does schnitzel mean in German? ›

Germany. In Germany, the term Schnitzel means cutlets in general, not just breaded, fried ones. Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal. Restaurants mostly serve it with a slice of lemon and french fries.

Jägerschnitzel (German for 'hunter's cutlet', in French escalope chasseur) is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and Spätzle noodles.

What kind of meat is used for Schnitzel? Schnitzel can, of course, be made from almost any thin, boneless meat cut. However, traditionally, Wienerschnitzel is made using only veal, and German Schnitzel is made with boneless pork chops. You can also try using chicken, mutton, beef, or turkey.

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

One of the most popular types of schnitzel, weiner schnitzel is made from thinly pounded veal cutlet that's breaded and fried. “Weiner” means Viennese, and it is a national dish of Austria.

The two most popular types of schnitzel are the German schweineschnitzel, usually made from pork, and the Austrian wiener schnitzel, which is always made from veal.

Pork and chicken schnitzel are traditionally served alongside potatoes and vegetables for a hearty meal or a zingy summer salad for a lighter one. Almost any type of potato works with pork schnitzel, but our favorites are red-skinned potato salad or buttery mashed potatoes.

What's the difference between Milanese and schnitzel? ›

The primary difference between the Viennese Schnitzel of Austria and the Cotoletta alla Milanese or Veal Milanese of Italy is the cut of meat. Both are traditionally made from calf and the Milanese comes from the loin with the bone-in, while the schnitzel is without bone and comes from the flank or rump.

Etymology. Unadapted borrowing from German Schnitzel (“cutlet”).

Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law. It must be made of veal; when made with any other type of meat, it cannot technically be called Wiener schnitzel.

Wiener schnitzel (/ˈviːnər ˈʃnɪtsəl/ VEE-nər SHNIT-səl; German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩], 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet served without sauce.

The history of schnitzel starts in Austria

The dish quickly spread throughout Austria and Germany, and became a staple of traditional German and Austrian cuisine. It was often served with potatoes, cabbage, or other hearty side dishes, and was a popular choice for family meals and celebrations.