Types of Schnitzel

Schnitzel (meaning cutlet) is a traditional Austrian dish and is a popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried. In Austria the dish, called Wiener Schnitzel (Viennese Schnitzel), is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with parsley and butter. The American chicken-fried steak is often said to be closely related to Wiener schnitzel, the result of the adaptation of the recipe by German or Austrian immigrants to the Texas Hill Country to locally available ingredients.

Traditionally Schnitzel is prepared using veal. A popular variation is made with pork instead of veal, because pork is cheaper than veal (usually about half the price). To avoid confusion, Austrian and German law requires that "Wiener Schnitzel" be made of veal. A schnitzel made of pork can be called "Wiener Schnitzel vom Schwein" (Viennese schnitzel from pork) or "Schnitzel Wiener Art" (Viennese style schnitzel).

Recipe for Schnitzel

There are several other Schnitzel variations:

From restaurant menus in US:

Schnitzel Wiener Art (Viennese style schnitzel) - Classic breaded pork cutlet served crisp and golden brown with cranberries and homemade Bavarian potato salad

Jägerschnitzel - Pork cutlet "hunter style" topped with creamy mushroom sauce, bacon, crispy fried onions, served with spätzle (a special German noodle) and cranberries

Paniertes Jägerschnitzel - Schnitzel fried golden brown served with spätzle and mushroom sauce, garnished with crispy fried onions and cranberries

Rahm Schnitzel - Pork or Chicken Schnitzel topped with sour cream gravy

Zigeuner Schnitzel (Gypsy Schnitzel) - Pork or Chicken Schnitzel topped with a spicy paprika bell pepper and onion gravy

Cordon Bleu Schnitzel - Pork or Chicken cutlet layered with Black Forest ham and Swiss cheese