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A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish ''escalope'' in France and Spain, ''tonkatsu'' in Japan, ''cotoletta'' in Italy, ''kotlet schabowy'' in Poland, ''milanesa'' in Argentina, ''chuleta valluna'' in Colombia, and chicken-fried steak and pork tenderloin of the United States.

Etymology

The German word ( gmh, snitzel) is a diminutive of , 'slice'. The name '' Wiener schnitzel'' is first attested in 1845.

''Wiener schnitzel''

is a popular Viennese dish made of veal and traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter.

In Austria and Germany, must be made of veal. When other meats are used, it can be called ("Viennese schnitzel of pig/turkey/chicken") or ("Schnitzel Viennese style").

Worldwide schnitzels

The English term schnitzel means in general all types of breaded, fried flat pieces of meat. Due to the similarity between schnitzel and escalope, in many of the countries listed below, people sometimes refer to schnitzels as escalope, and vice versa.

Africa

Egypt

In Egypt, there are two dishes similar to schnitzel, one made with chicken and the other with veal. When chicken, it is called "frakh pané" or "فراخ بانى" and is also popular with French fries, in sandwiches, or eaten alone as an appetizer. Using veal, it is called "boftik" or "بفتيك".

Namibia

Schnitzel, both chicken and pork, is common in Namibia due to the country's German colonial history. A majority of the restaurants in Windhoek, Walvis Bay, and Swakopmund offer it on their menus, often topped with a fried egg and accompanied by potato salad. It is often eaten in a ''Brötchen ''(German sandwich roll) with tomatoes, cheese, and other dressing.

South Africa

Schnitzel is popular in South Africa, due to the country's European heritage. Chicken schnitzels and ''cordon bleu'' schnitzels are a common item on most restaurant menus and hospitals, and in recent years, beef and pork schnitzels have also become widely available.

Asia

Japan

Japanese consists of a flattened pork loin, lightly seasoned, coated in flour, dipped in beaten egg, coated with ''panko'' crumbs and deep fried. ''Tonkatsu'' is often served as an accompaniment to ''ramen'' or ''udon'' or featured with curry and rice.

Pork tonkatsu was invented in Japan in 1899 at the Rengatei restaurant in Tokyo. It was originally considered a type of ''yōshoku''—Japanese versions of European cuisine) or simply ''katsu''.
Variations include the use of pork fillet (''hirekatsu''), chicken (''chicken katsu''), beef (''gyūkatsu''), ham (''hamukatsu'') and minced meat (''menchi-katsu'').

Korea

In Korean cuisine, pork (, from Japanese ), chicken (), and beef () cutlets are popular. The most common types of are "" (경양식; Western-style) and ""(일본식; Japanese-style).

Europe

Austria

Wiener schnitzel, a very thin, breaded and pan fried cutlet made from veal, is one of the best known specialities of Viennese cuisine, and is one of the national dishes of Austria. Wiener schnitzel with sauce is considered unacceptable in Austrian culture.

Popular unbreaded variants in Austria are:
*''Jägerschnitzel'' ('hunter's schnitzel') is a schnitzel with mushroom sauce.
*''Rahmschnitzel'' ('cream schnitzel') is a schnitzel with a cream sauce, often containing some mushrooms.
*''Zigeunerschnitzel'' ('Romani schnitzel') is a schnitzel with a zigeuner sauce containing tomato, bell peppers, and onion slices.

Bosnia and Herzegovina

In Bosnia and Herzegovina, the dish is called ''bečka šnicla'' or ''bečki odrezak'' (''bečki'' = "Viennese"; ''šnicla'' = transliteration of German ''Schnitzel'') and is made of veal or beef and usually served with mashed potatoes. Common garnishes include a slice of lemon or some lettuce.

Bulgaria

Called шницел (''shnitsel''), it is made from ground veal, formed as a thin patty, seasoned with salt and black pepper, then breaded and fried. The dish usually is served with a choice of mashed or roasted potatoes, French fries, or simply a tomato salad. It is common at truck stops, and it is usually ordered ''à la carte'', coming with a lemon wedge, but one can also find it in the frozen sections in supermarkets or premade and ready to cook.

Croatia

In Croatia, the dish is called ''bečki odrezak'' (or ''šnicl'') (''bečki'' = "Viennese";'' šnicl'' = transliteration of German ''Schnitzel'') and it is made of veal (sometimes substituted with cheaper pork) and served with French fries or potato salad and a slice of lemon. A similar dish is called ''zagrebački odrezak'' (''šnicl'') (a variation on cordon bleu).

Czech Republic

''Schnitzel'' is also very popular in the Czech Republic, where it is known as a ''smažený řízek'' or just ''řízek'', and is made of pork, chicken, or veal. It is often served with boiled or mashed potatoes or potato salad. It also used to be and to some degree still is a typical packed lunch for day trips, when it was consumed with bread (often between two slices of bread as a sandwich). During the communist period, a deep-fried breaded hard cheese called ''smažený sýr'' (literally, "fried cheese") became popular, mainly among the youth and students, especially served with tartar sauce, a slice of lemon, and boiled new potatoes with melted butter and parsley greens.

Denmark

In Denmark, the dish is called ''skinkeschnitzel'' when made of pork and ''wienerschnitzel'' when made of veal, and is usually served with fried potatoes, gravy, green or snow peas, and a "boy" (''dreng'' in Danish) consisting of a lemon slice topped with capers, horseradish, and a slice of anchovy.

Estonia

In Estonia, schnitzels (šnitsel) are commonly made with pork. There also exists a schnitzel made from cheese that has been breaded and fried, typically served with salad.

Finland

In Finland, the dish called ''Wieninleike'' ("Viennese cutlet"), is almost always made of pork, breaded and fried like the original. It is usually served with French fries, potato mash, or wedge potatoes. A slice of lemon, a slice of anchovy, and a few capers are placed on top of the cutlet. Usually, the dish includes a small amount of salad made from fresh vegetables. The dish was popular between the end of the Second World War and the 1990s, when it could be found in most low-end restaurants in Finland. In past decades, it has been overtaken in popularity by fast food.

Wieninleike and its variations remain a staple of menus in many non-ethnic or fine dining restaurant in Finland. Lunch restaurants, highway rest stops and restaurants attached to gas stations are most prominently associated with this type of menu in Finland.

*''Wieninleike'' ("Viennese cutlet") served typically with slice of lemon, anchovy, and caper
*''Floridanleike'' ("Floridian cutlet") served with fried peach and served with Béarnaise sauce
*''Havaijinleike'' ("Hawaiian cutlet") served with fried pineapple
*''Holsteininleike'' ("Holstein cutlet") served with egg, anchovy, and caper
*''Metsästäjänleike'' ("hunter's cutlet") served with mushroom sauce
*''Oskarinleike'' ("Oscar's cutlet") served with choron-sauce, shrimps or lobster, and asparagus
*''Oopperaleike'' ("opera cutlet") served with fried egg
*''Sveitsinleike'' ("Swiss cutlet") is filled with smoked ham and Emmentaler cheese

Typically the dishes above are prepared from pork.

France

'' Pariser schnitzel'' is similar to Wiener schnitzel but is floured and fried in an egg batter instead of using breadcrumbs.

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'' ('hunter's schnitzel') is a schnitzel with mushroom sauce. An East German variant of ''Jägerschnitzel'' is made of ''Jagdwurst'' sausage and without sauce.
*''Zigeunerschnitzel'' ('Romani schnitzel') is a schnitzel with a zigeuner sauce containing tomato, bell peppers, and onion slices. This schnitzel is also called ''Paprikaschnitzel'' ('bell pepper schnitzel'), ''Schnitzel Balkan-Art'' ('Balkan-style schnitzel') or ''Schnitzel Budapester Art'' ('Budapest-style schnitzel').
*''Rahmschnitzel'' (cream schnitzel) is a schnitzel with a cream sauce.
*''Münchner Schnitzel'' ('Munich schnitzel') is a variation on Wiener schnitzel prepared with horseradish or mustard before coating in flour, egg and bread crumbs.

Hungary

Due to the strong Austrian influence of the Austro-Hungarian era, ''Wiener schnitzel'' is popular in Hungary, known as ''bécsi szelet'' (Viennese slice), ''borjú bécsi'' (Viennese veal) or ''rántott hús'' (breaded meat). It is served in restaurants, and is a common meal in Hungarian homes, often prepared on Sundays or for festivities with ''spätzle'', French fries, mashed potatoes, or rice. Alternatively, green peas or other vegetables are used as a side dish. Bread and salad (or pickles) often accompany the meal. Some restaurants offer the ''cordon bleu'' variant, a slice of schnitzel rolled and filled with cheese and ham.

Italy

In Italy, there is a similar dish called cotoletta. Cotoletta is very similar to the Austrian Wiener Schnitzel.

Netherlands and Belgium

In the Netherlands (and Belgium) schnitzel is mostly made of pork and served with fries and vegetable salad. ''Zigeunerschnitzel'' (served with paprika) and ''Cordon bleu'' (Blue ribbon) are very popular. A typical Dutch variant is the 'gehaktschnitzel', a schnitzel made of minced meat. In the Netherlands, every butcher has his own variants.

North Macedonia

In the Republic of North Macedonia, the dish called шницла () is a piece of pork seasoned with salt and black pepper, breaded and fried. Typically, it is served with mashed or fried potatoes with green salad garnish.

Poland

''Kotlet schabowy'' is a classical and most popular recipe for boneless pork chop or pork tenderloin. It can also be made from chicken.

Portugal

In Portugal, schnitzel is called ''bife panado'' or just ''panado'' ("breaded"). Different varieties of'' panado ''can be made with chicken (''panado de frango''), turkey (''panado de peru''), pork (''costeleta panada'' for pork chop, ''febra panada'' for pork without bone), or veal (''escalope de vitela panado''). The meat is usually seasoned with black pepper, garlic, and lemon juice. It is commonly served with spaghetti, fried potatoes, or rice (plain or with beans). It is also popular as a sandwich, served in a bun with lettuce (''sandes de panado'').

Romania

Romanian ''șnițel'' () is very common in restaurants, fast-food places, and homes across the country. Normally served simple and unadorned, the fast food version is differentiated by being served sandwich/burger style. ''Cordon bleu șnițel'' (made from pork loin stuffed with cheese and ham) is also very popular. The Romanian ''șnițel'' is made in the same manner as the Austrian one, but as a local characteristic is made of almost any type of meat (chicken, pork, veal or beef).

A specialty from western Romania is the ''mosaic șnițel'' made of two thin meat layers (usually each layer of different meat) and a vegetable (usually mushroom) filling. Also a recipe for ''șnițel de ciuperci,'' a mushroom fritter, is common.

Russia

In Russia, the dish is called отбивная (''otbivnaya''), which literally means a piece of meat that has been beaten. Russian cuisine includes recipes of schnitzel prepared from pork, as well as beef, veal, and chicken.

Serbia

In Serbia, the dish is called ''bečka šnicla'' (Viennese schnitzel). A local urban legend states the dish originated in Serbia and not in Austria, but no one can say why. In Serbia, the word Schnitzel is used to describe any cutlet, not just breaded meat.

Slovakia

Schnitzel is highly popular in Slovakia, a country bordering Austria, where it is referred to as ''vyprážaný rezeň''. or simply ''rezeň'' (in the Western parts of the country, especially in Bratislava, colloquially also ''schnitzel'', or ''šniceľ''). It is often made of pork or chicken, and is typically served with fried potatoes (not peeled), boiled potatoes, mashed potatoes, fries (especially in canteens), potato salad, or rice.

Slovenia

German Schnitzel translates to Slovene as ''zrezek'' thus Wiener Schnitzel is called ''dunajski zrezek'' (Vienna is ''Dunaj'' in Slovenian). As in Austria a real ''dunajski zrezek'' is made of veal. Restaurants serving the dish can be found throughout the country, though typically it is made of pork or chicken. ''Dunajski zrezek'' is usually served with fried or roasted potato and a slice of lemon. Less popular is ''pariški zrezek'' which is prepared the same way but with no breadcrumbs. In Slovenia, a schnitzel filled with ham and cheese, breaded and fried ( Cordon Bleu) is called ''ljubljanski zrezek'' (after Ljubljana, the country's capital). ''Zrezek'' can also be grilled, fried, braised or pot roasted.

Spain

Schnitzel in Spain is Escalope or Escalopa. ''San Jacobo'' (commonly) or ''cachopo'' (in northern Spain) is usually made with veal or pork stuffed with ham and cheese. For generations it was enjoyed, together with potato omelettes, on family picnics in the countryside.

Sweden

In Sweden, the dish is called ''schnitzel'' or ''Wienerschnitzel'', and is made most commonly of pork, and is often decorated with a caper-filled circle of either genuine anchovies or the Swedish "fake" ''ansjovis'' (made of brine-cured sprats). It is served with rice, fries, or boiled potatoes, and green peas.

Switzerland

Schnitzel, ''Schnipo, Wienerschnitzel'', and ''Rahmschnitzel'' are all popular dishes in Switzerland. ''Schnipo'' (a schnitzel and fried potato combination) is quite popular. The ''Rahmschnitzel'' version is made with either veal or pork and topped with a cream sauce, sometimes including mushrooms. The ''cordon bleu'' variant of schnitzel – two slices of schnitzel (or one with a pocket) filled with cheese, typically Emmentaler or Gruyere, and a slice of ham – is also popular in Switzerland. Also the "Walliser Schnitzel" is a variant in which the meat is not breaded, but is fried in oil and then coated with tomato sauce and raclette cheese.

Ukraine

In West Ukraine (former Habsburg Kingdom of Galicia and Lodomeria), it is known as шніцель ''shnitsel′''; in the rest of the country, it is called as відбивна ''vidbyvna'', also '. It is usually made of pork, or sometimes chicken.

United Kingdom

The parmo, or Teesside Parmesan, is a schnitzel popular in Middlesbrough, Teesside, and a popular item of take-away food in North East England. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar cheese.

Middle East

Iran

Schnitzel is popular in Iran, where it is known as ''shenitsel'' ( fa, شنیتسل). Thought to have been introduced in Persia during the World Wars, ''shenitsel'' is usually thicker, bigger, spicier, and fried with a more crispy breading than the standard schnitzel. It is customarily served with lemon, French fries, and a variety of boiled vegetables.

Another Iranian dish, '' kotlet'' ( fa, کتلت), should not be confused with ''shenitsel''. They are small, oval-shaped patties made by deep-frying a mix of ground meat, onion, potato, and herbs.

Israel

In Israel the dish ( he, שניצל, ''shnitsel'') is a popular food in Israeli cuisine. The meat is typically chicken or turkey breast, in conformance with dietary kashrut laws, which prohibit pork. Additionally, vegetable oils are use for the frying, as clarified butter, the preferred cooking fat for Austrian ''Wiener schnitzel'', is impermissible for kosher use alongside meat. Before frying, the schnitzel is coated with a mixture of beaten eggs and bread crumbs, sometimes spiced with paprika or sesame seeds. It is usually served with mashed potatoes, French fries, rice, or pasta, accompanied by ketchup, hummus, or vegetable salad.

The schnitzel tradition was brought from Europe to Israel by Ashkenazi Jews. During the early years of the state of Israel, veal was not obtainable,Archived a
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and chicken or turkey proved to be inexpensive and tasty substitutes. Packaged schnitzels are widely available in the frozen food section of most supermarkets. Some frozen schnitzels are breaded patties made from processed chicken or turkey meat, not whole poultry breasts. One can also find in the frozen food section Israeli corn schniztels alongside other vegan options. Schnitzel is also sold in a pita, alongside hummus, French fries and vegetable salad, in a similar way to falafel. Many falafel stands also offer a schnitzel in a pita.

Lebanon

In Lebanon, the dish is normally called escalope. Escalope is a French term and is a broader category of beaten, breaded meat of which Schnitzel is a type of. While schnitzels are fried, escalopes need not be, even though it most commonly is. Lebanon likely adopted the French term during the French mandate period of Lebanon.

Turkey

In Turkey, the dish is spelled schnitzelm, şinitzel, or şnitzel and pronounced in a similar way to German. It is made of chicken, and is usually served with rice, French fries, or pasta. Sometimes, it may have grilled cheese in it. It is often cooked at home, as it is an easy-to-do kind of food, but some restaurants have it on their menus.

North America

Canada

In Canada, Schnitzel is often referred to simply as Veal Cutlet or Chicken Cutlet, breaded and fried. Often with Italian tomato sauce, parmigiana cheese or mozzarella cheese. It is often topped with red peppers and it is very commonly served as a sandwich.

Mexico

In Mexico, Schnitzel is commonly referred to as milanesa. Milanesas are eaten in some regions, often in a ''torta'' (a sandwich made with ''bolillo'' or ''telera'' bread). In northern Baja California, Sonora, Sinaloa, and Chihuahua (due to U.S influence), it features lettuce, tomato, and mayonnaise like a traditional sandwich, but the milanesa is also common in these regions as the main course of a meal. The milanesa ''memela napolitana'' is made with a thick fried tortilla with a milanesa on top, with ham, tomato sauce and grated cheese. In Mexico, milanesa usually refers to the preparation method; any type of meat that is pounded thin, breaded and fried might be referred to as a milanesa. In the northern state of Nuevo León, perhaps due to the influence of German and Czech immigrants, the dish known as milanesa is extremely popular and stands on its own as a main dish in most restaurants. It is usually served with french fries, refried beans, rice, and a lettuce salad.

United States

Fried cutlets are a popular convenience meal; they can be purchased pre-cooked and frozen, and heated at home.
The pork tenderloin sandwich, popular in the Midwest, is made from a breaded pork tenderloin and is very similar to schnitzel. Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak. The beef is a generally a shoulder or a round cut, rather than an expensive loin or rib steak. It is usually served with white gravy.

Oceania

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.

Schnitzel in Australia is often served in the form of parmigiana, which is a schnitzel topped with Italian tomato sauce, cheese, and occasionally ham.

At pubs, schnitzel is typically accompanied by chips (French fries), salad, and sometimes bacon. Plain and parmigiana schnitzels are sometimes respectively known by colloquial names "Schnitty", "Schnitter", "Parma", or "Parmi".

South America

Argentina and Uruguay

In Argentina and Uruguay, this dish, called ''milanesa'', consists of a thin slice of beef, chicken, veal, or sometimes pork, and even eggplant or soy. Each slice is dipped into beaten eggs, seasoned with salt, and other ingredients according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative.

Brazil

In Brazil, such preparations, designated ''à milanesa'' (Milanese-style), are quite common, especially in the more European-influenced southern region of the country. The meats of choice are beef or chicken, while veal and pork are relatively rare.

Colombia

''Schnitzel'' presentations are called ''chuleta'' in Colombia. They are composed of flat pieces of chicken, veal, or mostly pork, covered with flour, and then deep-fried. The ''chuleta'' is a traditional dish of the Valle del Cauca region.

Similar foods

Other variants of the schnitzel, not all necessarily made with a bread crumb crust, include:
*''Escalope'': A piece of boneless meat that has been thinned out using a mallet, rolling pin, or beaten with the handle of a knife, or merely 'butterflied'. Although it is usually a thinner cut of meat than found in a schnitzel, the meat of an escalope is also usually coated with flour, beaten eggs and bread crumbs, and then fried.
*'' Cordon bleu'': "Blue ribbon" is a thinly pounded piece of meat stuffed with cheese and ham.
*''Valdostana'': Very similar to the cordon bleu, but cheese and ham are not inside but on the top. This dish is from an alpine region in Italy, the Val d'Aosta.
*Chicken Kiev is unpounded chicken breast rolled around butter and sometimes garlic, then breaded and cooked in a manner similar to ''Cordon Bleu''.
*''Milanesa Napolitana'': This River Plate variant, very popular in Argentina and Uruguay, is made from a beef schnitzel topped with ham, marinara sauce (tomato and garlic), and local mozzarella, then grilled to melt the cheese, usually served with French fries (British - chips).
*Singapore Hainanese pork chop: Served in a gravy with tomatoes, potato wedges, onions and peas, it can be enjoyed with steamed rice and chilli sauce.
*''Piccata'' is breaded meat like schnitzel.
*Chicken fingers are chicken breast strips breaded and fried similar to schnitzel.
*Chicken fried steak is a piece of cube steak coated with seasoned flour, and pan-fried. Popular in the southern United States, it is typically served covered in white gravy.
*''Parmo'' is popular in north-east England, particularly Teesside; it is covered in bechamel sauce and served with chips and salad.
*''(Cotoletta alla) Milanese'' A dish very similar to the Wiener schnitzel, but fried in butter instead of vegetable oil.

Gallery

File:Wiener Schnitzel!.jpg, ''Wiener schnitzel'' from veal, as served in Vienna
File:Wiener Schnitzel at Gasthaus Joainig (lightened).jpg, A ''Wiener schnitzel'' served in Carinthia, Austria
File:Chicken schnitzel with fries and salad.jpg, Chicken schnitzel with fries and salad
File:Schnitzel platter.jpg, Schnitzel platter consisting of veal, pork, and chicken schnitzels, served with mashed potatoes, beetroot, mushroom cream sauce and side salad
File:Swiss schnitzel.jpg, Swiss schnitzel, served with french fries and side salad
File:Surf and turf schnitzel.jpg, Surf and turf schnitzel: a chicken schnitzel topped with prawns and served with french fries
File:Cordon-bleu-2.jpg, A cordon bleu schnitzel

See also

* Cotoletta alla milanese – breaded veal cutlet
* Karađorđeva šnicla – a kind of cordon bleu
* List of veal dishes

References

External links

*
* {{Wiktionary inline, schnitzel

Austrian cuisine
Breaded cutlets
German cuisine
Meat dishes
Romani cuisine
World cuisine