Schnitzel

Wiener SchnitzelSnitzelchicken schnitzelDeep fried pork cutletJagerschnitzelJägerschnitzelRahmschnitzelSchnitzel Jäger-ArtZagrebački odrezakZigeunerschnitzel
A schnitzel is a thin slice of meat fried in fat.wikipedia
183 Related Articles

Wiener schnitzel

Bécsi szeletEmpanizado or EmpanadoRántott hús
The name Wiener Schnitzel is first attested in 1845.
Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.

Meat tenderizer

meat mallettenderizermeat mallets
The meat is usually thinned by pounding with a meat tenderizer.
It is also used to "pound out" dishes such as chicken-fried steak, palomilla, and schnitzel, to make them wider and thinner.

Pariser schnitzel

Pariser schnitzel is similar to Wiener Schnitzel but is floured and fried in an egg batter instead of using breadcrumbs.
Pariser schnitzel is a schnitzel variation from French cuisine.

Cordon bleu (dish)

cordon bleuChicken Cordon BleuSchnitzel cordon bleu
A similar dish is called Zagrebački odrezak (šnicl) (a variation on cordon bleu).
The origins of cordon bleu as a schnitzel filled with cheese are in Brig, Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949.

Israeli cuisine

IsraeliIsraelCuisine of Israel
It is a popular food in Israeli cuisine.
They arrived when only basic foods were available and ethnic dishes had to be modified with a range of mock or simulated foods, such as chopped “liver” from eggplant, and turkey as a substitute for veal schnitzel for Ashkenazim, kubbeh made from frozen fish instead of ground meat for Iraqi Jews, and turkey in place of the lamb kebabs of the Mizrahi Jews.

Escalope

escalopesPaillardescalope-style
It is very similar to the dish escalope in France, tonkatsu in Japan, and the milanesa of Italy, Mexico, Uruguay, Argentina, and Brazil.

À la zingara

Zigeuner sauceGypsy sauce
Gypsy sauce is used in the preparation of Zigeunerschnitzel, a German schnitzel dish.

Kotlet schabowy

kotletschabowy
Kotlet schabowy is a classical and most popular recipe for boneless pork chop or pork tenderloin.
Kotlet schabowy is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel, but made of pork tenderloin (with the bone or without), or with pork chop.

Pork tenderloin sandwich

Pork tenderloinTenderloin sandwich
The pork tenderloin sandwich, popular in the Midwest, is made from a breaded pork tenderloin and is very similar to schnitzel.
The pork tenderloin sandwich, also known as breaded pork tenderloin sandwich aka BPT, contains a breaded and fried cutlet similar to the Wiener Schnitzel and is popular in the Midwest region of the United States, especially in the states of Indiana, Missouri and Iowa.

Breaded cutlet

breadedbreaded and deep-fried ground meat pattybreaded and fried cutlet
It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar cheese.
Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta in Italy, escalope in France, filete empanado in Spain, filete empanizado in Cuba, milanesa in Latin America, katsu in Japan and Korea, and kotlet in Poland.

Bread crumbs

breadcrumbsbreadedpanko
Most commonly, the meats are breaded before frying.
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.

Chicken fingers

chicken stripschicken tendersChicken finger
Chicken fingers are prepared by coating chicken meat in a breading mixture and then deep frying them, in a manner similar to the preparation of schnitzel.

Jagdwurst

Jagdwurst in this form is called Jägerschnitzel (Hunter's schnitzel) and should not be confused with Schnitzel Jäger-Art, veal schnitzel served with dark mushroom sauce.

Cutlet

fish cutletCotelettencutlets
Another Iranian dish, kotlet, should not be confused with shenitsel.
The recipe is similar to those of escalopes, schnitzel, Polish, or American cutlets.

Israel

State of IsraelIsraeliISR
In Israel the dish is called Schnitzel (שניצל, shnitsel).
Schnitzel, pizza, hamburgers, French fries, rice and salad are also common in Israel.

Chicken fried steak

chicken-fried steakcountry fried steakcountry-fried steak
Especially in the southern states, chicken fried steak, also called country fried steak, is another name for schnitzel.

Meat

meatsmeat consumptionlean meat
A schnitzel is a thin slice of meat fried in fat.

Austria

AUTAustrianRepublic of Austria
Originating in Austria, the breaded schnitzel is popular in many countries and made using veal, pork, chicken, mutton, beef, or turkey.

Veal

veal cratesmilk vealcalf
Originating in Austria, the breaded schnitzel is popular in many countries and made using veal, pork, chicken, mutton, beef, or turkey.

Pork

pig meatpigporc
Originating in Austria, the breaded schnitzel is popular in many countries and made using veal, pork, chicken, mutton, beef, or turkey.

Chicken

chickenshenchick
Originating in Austria, the breaded schnitzel is popular in many countries and made using veal, pork, chicken, mutton, beef, or turkey.

Lamb and mutton

lambmuttonmeat
Originating in Austria, the breaded schnitzel is popular in many countries and made using veal, pork, chicken, mutton, beef, or turkey.

Beef

meatcattleFrozen Beef
Originating in Austria, the breaded schnitzel is popular in many countries and made using veal, pork, chicken, mutton, beef, or turkey.

France

FrenchFRAFrench Republic
It is very similar to the dish escalope in France, tonkatsu in Japan, and the milanesa of Italy, Mexico, Uruguay, Argentina, and Brazil.