But where exactly did this delicious food come from? It's said to hail from Germany, and other sources have stated that its roots may be in Austria. That being said, this tasty dish is found in several countries throughout Europe, where it remains a staple to this day.
So where did this simple but ingenious idea begin? Going by the name alone, many people assume that the origins began in Germany or Austria, but it was Israel in the Middle East where the dish was believed to have been served first.
Schnitzel or Escalope is a thinly pounded slice of meat, which is usually breaded and fried in fat. It is a popular dish in many countries, such as Germany, Austria, Poland, Italy or France. The original Wiener Schnitzel or Schnitzel Viennese is known around the world.
The best-known legend is that a gourmand Austrian general discovered the Italian dish milanese ('Milanese veal cutlet') during a battle in the late 19th Century. Back in Vienna, he ordered his cooks to whip up their own version, and the Wiener schnitzel was born.
Australia. Beef (which may be veal) and chicken schnitzel are both very popular dishes in Australia, particularly in pubs where they are among the most widely available meals. Chicken schnitzel (less so beef) is also sold at many take-away establishments.
Italian Cotoletta Milanese appears under different names and styles in many cuisines (Wiener schnitzel in German, for example, and the Mexican milanesa). It's a classic dish that is always a treat when done well.
Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.
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.
The Schnitzel in egg coat is a classic dish of French cuisine. It was first presented in Paris at the Exposition Universelle 1889. I recommend veal schnitzel and as a side dish, parsley potatoes or potato salad.
Some say the dish was first served as part of a banquet menu at the St Ambrogio Cathedral in Milan all the way back in 1134, while others claim ancient Romans were the first to start making primitive versions of meat which has been tenderised, breaded and fried, with versions found in Apicius, the oldest existing ...
Etymology. From Schnitz (“cut-off piece”). Pertaining to schneiden (“to cut”). The culinary sense spread from Austria and was therefore adopted in the regional neuter gender.
What is Schnitzel? It's not a sausage, that's for sure. Schnitzel is chicken, pork or veal that has been pounded thin and coated with flour, beaten egg and bread crumbs…. then fried to perfection!
As already mentioned, Schnitzel is traditionally served with Spätzle and gravy, Pommes (fries), or Schwäbischer Kartoffelsalat (German vinegar-based potato salad – it's the best!). Additionally, it's usually served with a leafy green salad.
A schnitzel is essentially a thin slice of meat fried in breadcrumbs until crispy. You can use any meat (chicken, veal, turkey etc), but today we're using pork.
Aussie Word of the Week
The schnitty, the slang name for the legendary chicken schnitzel, comes with a generous side of chips and a forest of salad. Just thinking of that butterflied chicken breast makes me want to step away for an early lunch. Aussies regularly order from a menu of slang foods.
While both breast and thigh can be used for schnitzel, in Alla Fratelli, Barry McDonald, owner of Sydney's Fratelli Fresh, recommends using breasts for their parmesan crumbed chicken, and also for their chicken and prosciutto rotolo, where the meat is also beaten flat, but marylands (here thigh and leg separated) in ...
Roast lamb has been declared Australia's national dish in a major poll that shows we're still a country of meat eaters at heart. The poll, held on News Ltd websites across all mainland capitals, attracted more than 24,000 votes. It revealed three clear front-runners – all of them meat-based.
Pelmeni is considered the national dish of Russia. They are pastry dumplings are typically filled with minced meat and wrapped in a thin, pasta-like dough. They can be served alone, slathered in butter and topped with sour cream, or in a soup broth. A favorite in Russia and Eastern Europe!
Peking Duck (The National Dish of China) 北京烤鸭 | Recipe | National dish, Peking duck, Recipes.
Tonkatsu (Japanese schnitzel)
Translation of "Schnitzel" into French
l' escalope f (Kulin.)
By the beginning of the 20th Century, central European immigrants had brought schnitzel to Israel. This dish was ideally suited to the culinary necessities of the period in Israel. At a time when few people owned ovens in their homes, these thin cutlets could be easily prepared over an open flame.
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.