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Schnitzel<\/strong> is a thin, boneless cutlet of meat \u2014 traditionally veal, pork, or chicken \u2014 that is pounded flat, coated in flour, beaten egg, and breadcrumbs, then fried until golden and crispy. Originating in Austrian and German cuisine, the Wiener Schnitzel (made from veal) is one of the most famous meat dishes in the world and a national symbol of Austria.<\/p>\r\n

The key to a perfect schnitzel is pounding the meat thin and even (about 4\u20135 mm), using fine, dry breadcrumbs for a light and crunchy coating, and frying in plenty of hot fat so the breading puffs up slightly and separates from the meat. Schnitzels are traditionally served with a squeeze of lemon, potato salad, or fries. Variations include chicken schnitzel (popular in Israel and the US), pork schnitzel (common in Germany), cordon bleu (stuffed with ham and cheese), and Japanese tonkatsu (breaded pork cutlet with panko).<\/p>\r\n

Explore more about schnitzel<\/strong> \u2014 from the classic Wiener recipe and breading technique to world variations and side dish pairings \u2014 in the articles below.<\/p>","link":"https:\/\/tehnologam.com\/en\/key-words\/schnitzel\/","name":"Schnitzel","slug":"schnitzel","taxonomy":"post_tag","meta":[],"yoast_head":"\nSchnitzel - Classic Recipe, Variations & Cooking Tips<\/title>\n<meta name=\"description\" content=\"Schnitzel is a breaded and fried meat cutlet from Austrian cuisine. 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