Schnitzel

Wiener Schnitzelchicken schnitzelDeep fried pork cutletSchnitzel Jäger-ArtZigeunerschnitzelȘniţel
A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat.wikipedia
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Wiener schnitzel

Bécsi szeletEmpanizado or EmpanadoRántott hús
The term Wiener Schnitzel itself dates to at least 1845.
Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Austrian, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.

Meat tenderizer

meat mallettenderizerpounding
A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat.
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
In Israel the dish is called Schnitzel (שניצל, shnitsel). It is a very 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

escalopesescalope-stylepaillard
It is very similar to the French dish escalope, tonkatsu in Japan, and the milanesa of Mexico, Uruguay and Argentina.
Schnitzel

À la zingara

zigeuner sauceGypsy sauce
Zigeunerschnitzel (gypsy schnitzel) is a schnitzel with a zigeuner sauce containing tomato, bell peppers, and onion slices.
Gypsy sauce is used in the preparation of Zigeunerschnitzel, a German schnitzel dish.

Pork tenderloin sandwich

Pork tenderloin
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 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 and Iowa.

Bread crumbs

breadcrumbsbreadedpanko
The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded.
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.

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.

Parmo

Parmesan
Parmo is popular in north-east England, particularly Teesside; it is covered in bechamel sauce and served with chips and salad.
Similar to a schnitzel, it traditionally consisted of pork in breadcrumbs topped with a white béchamel/Parmesan sauce and, despite the name, usually Cheddar cheese; there are many variations, including non-pork cutlets.

Chicken fingers

chicken stripschicken tenderschicken tender
Chicken fingers are chicken breast strips breaded and fried similar to schnitzel.
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

Jägerschnitzel (hunter's schnitzel) is a schnitzel with mushroom sauce. Depending on the region of Germany and personal taste, it may or may not be breaded. (Jägerschnitzel may also refer to an eastern German variant made of Jagdwurst, which originated in the former East Germany.)
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 cutletCotelettenkotlet
Another Iranian dish, kotlet, should not be confused with shenitsel.
The recipe is similar to those of escalopes, schnitzel, Polish, or American cutlets.

Israel

🇮🇱IsraeliState of Israel
In Israel the dish is called Schnitzel (שניצל, shnitsel). It is a very popular food in Israeli cuisine.
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, similar to country fried steak, is another name for schnitzel.
Schnitzel

Meat

meatsmeat consumptionprocessed meat
A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat.

Flour

farinaceouswhite flourmeal
The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded.

Egg as food

eggseggchicken egg
The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded.

Frying

friedfryfried food
The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded.

Austria

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

Chicken

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

Veal

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

Lamb and mutton

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