In Slovenia, a schnitzel filled with prosciutto and cheese is called ljubljanski zrezek (after Ljubljana, the country's capital). Schnitzel is often served with French fries and lemon wedges. Schnitzels are popular in South Africa, due to the European heritage in the country. Additionally, clarified butter, the preferred cooking fat for Austrian Wiener Schnitzel, is impermissible for kosher use, as it is a dairy product forbidden for use with meat. In Austria and Germany, Wiener Schnitzel is a protected geographical indication and must be made of veal. Most commonly, the meats are breaded before frying. Published February 21, 2020 - Last Updated March 16, 2020. Schnitzel is called dunajski zrezek, meaning Viennese-style cutlets (Vienna is Dunaj in Slovenian). These cutlets are then pounded to 1/8 inch thick. 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.The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.. [4][5] A Wiener schnitzel is a 3-6 ounce thin slice of veal covered with crumble which is fried and can be served with a lemon slice or with potato salad, French fries, buttered boiled potatoes or with jam. avocado oil or grapeseed oil both work well. Learn to make Chicken Schnitzel - golden, crispy fried chicken breasts - with this traditional Israeli recipe. Trim any visible tendons or extra bits of fat from the breast and the tenderloin. Cordon bleu șnițel (made from pork loin stuffed with cheese and ham) is also very popular. Restaurants serving the dish can be found throughout the country, though typically it is made of pork or chicken. Place all the pounded breasts and tenderloins on a plate. It is commonly served with spaghetti, fried potatoes, or rice (plain or with beans). Most commonly, the meats are breaded before frying. It is customarily served with lemon, French fries, and a variety of boiled vegetables. 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. 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 Croatia, the dish is called Bečki odrezak (šnicl) (Bečki = "Viennese"; šnicl = transliteration of German Schnitzel) and it is made of pork and served with French fries. 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. It is a popular food in Israeli cuisine. "pork cutlet") consists of a flattened pork loin, lightly seasoned, coated in flour, dipped in beaten egg, coated with panko crumbs and deep fried. San Jacobo (commonly) or cachopo (in northern Spain) is usually made with veal or pork stuffed with ham and cheese. [3] When other meats are used, it can be called Wiener Schnitzel vom Schwein/Pute/Huhn ("Viennese Schnitzel of pig/turkey/chicken") or Schnitzel nach Wiener Art ("Schnitzel Viennese style"). Common garnishes include a slice of lemon or some lettuce. Normally served simple and unadorned, the fast food version is differentiated by being served sandwich/burger style. It can also be made from chicken. Schnitzel is a simple, budget-friendly dish to prepare I make it once or twice a month because it’s so simple and tasty and kids favorite. Pour oil into a skillet or sauté pan until it’s deep enough for frying (about ½ inch). The schnitzel tradition was brought from Europe to Israel by Ashkenazi Jews. Typically, it is served with mashed or fried potatoes with green salad garnish. Unfold the breast to reveal two symmetrical halves (this is a "butterfly" of the breast). A schnitzel is a thin slice of meat (or a vegetarian alternative, like cheese) fried in fat. A local urban legend states the dish originated in Serbia and not in Austria, but no one can say why. At pubs, schnitzel is typically accompanied by chips (French fries), salad, and sometimes bacon. The meat is usually seasoned with black pepper, garlic, and lemon juice. For generations it was enjoyed, together with potato omelettes, on family picnics in the countryside. Serve hot garnished with lemon wedges or your favorite condiment. Pork tonkatsu was invented in Japan in 1899 at the Rengatei restaurant in Tokyo. In your third bowl, stir together the breadcrumbs, paprika, 1/4 tsp salt and sesame seeds (optional) until well blended. Jägerschnitzel means “hunter’s cutlets” in German, and the dish was originally made with venison or wild boar backstrap, pounded thin. A slice of lemon, a slice of anchovy, and a few capers are placed on top of the cutlet. At Figlmüller on Bäckerstraße, we serve the one true Wiener Schnitzel, as our great grandmother fried up over a century ago. History of Chicken Schnitzel. Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy. A schnitzel is a thin slice of meat (or a vegetarian alternative, like cheese) fried in fat. The Schnitzel is probably the most popular meaty dish hailing from the German lands. It is often cooked at home, as it is an easy-to-do kind of food, but some restaurants have it on their menus. Schnitzel in Australia is often served in the form of the parmigiana, which is a schnitzel topped with Italian tomato sauce, cheese, and occasionally ham. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar cheese. The breaded schnitzel is popular in many countries and made using veal, pork, chicken, mutton, beef, turkey, cheese or textured vegetable protein as a vegetarian or vegan alternative. You can test the oil temperature with a tenderloin first, if you have one. Other variants of the schnitzel, not all necessarily made with a bread crumb crust, include: Wiener schnitzel from veal, as served in Vienna, A Wiener Schnitzel served in Carinthia, Austria, Schnitzel platter consisting of veal, pork, and chicken schnitzels, served with mashed potatoes, beetroot, mushroom cream sauce and side salad, Swiss schnitzel, served with french fries and side salad, Surf and turf schnitzel: a chicken schnitzel topped with prawns and served with french fries, June Meyers Authentic Hungarian Heirloom Recipes Cookbook, "Wiener Schnitzel – Austria's National Food",, "BBC - Tees Parmo! In Germany, the term Schnitzel means cutlets in general, not just breaded, fried ones. Often with Italian tomato sauce, parmigiana cheese or mozzarella cheese. If you have any tenderloins, take dibs on who gets to eat them - that meat is especially tender (hence the name "tenderloin"). Variations include the use of pork fillet (hirekatsu), chicken (chicken katsu), beef (gyūkatsu), ham (hamukatsu) and minced meat (menchi-katsu). In Egypt, there are two dishes called pane the first dish is called "chicken pané" or "فراخ بانى" in Arabic and is usually served with an Egyptian variation of lasagne called "macarona béchamel" or "مكرونة بشاميل" in Arabic. If there is a tenderloin, slice it off of the breast. It is usually made of pork, or sometimes chicken. Schnitzel is also sold in a pita, alongside hummus, French fries and vegetable salad, in a similar way to falafel. The meat can be breaded and then deep fried or it can also be pan fried and then be used as breading or just be consumed without the bread. Set up three wide, shallow bowls and a large empty plate on your countertop. The breaded schnitzel is popular in many countries and made using veal, pork, chicken, mutton, beef, turkey, cheese or textured vegetable protein as a vegetarian or vegan alternative. There is consensus, however: Only premium veal fried golden brown in lard will do. Schnitzel is popular in Iran, where it is known as shenitsel (Persian: شنیتسل‎). Chicken schnitzel is a popular and tasty treat served throughout Israel. All Rights Reserved. In Turkey, the dish is spelled schnitzel, şinitzel, or şnitzel, and pronounced in a similar way to German. The meat is usually thinned by pounding with a meat tenderizer. 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. It is served with rice, fries, or boiled potatoes, and green peas. Bread and salad (or pickles) often accompany the meal. Sprinkle the schnitzels with additional salt to taste, if desired. Schnitzel in Australia is often served in the form of parmigiana, which is a schnitzel topped with Italian tomato sauce, cheese, and occasionally ham. 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). 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. Escalope is a French term and is a broader category of beaten, breaded meat of which Schnitzel is a type of. It is also popular with french fries, in sandwiches, or eaten alone as an appetizer. Finally, place the egg-covered breast into the bowl of breadcrumb mixture. or simply rezeň (in the Western parts colloquially also schnitzel). Crispy on the outside and succulently tender on the inside, this dish is a firm favourite. 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. It is often eaten in a Brötchen (German sandwich roll) with tomatoes, cheese, and other dressing. Many scholars agree that chicken fried steak, like many wonderful things in life, was discovered by accident. Fried chicken + red wine are what dreams are made of. Pariser schnitzel is similar to Wiener Schnitzel but is floured and fried in an egg batter instead of using breadcrumbs. 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. They are composed of flat pieces of chicken, veal, or mostly pork, covered with flour, and then deep-fried. Schnitzel, both chicken and pork, is common in Namibia due to the German colonial history. A similar dish is called Zagrebački odrezak (šnicl) (a variation on cordon bleu). It is often topped with red peppers and it is very commonly served as a sandwich. Instead, try these crispy chicken cutlets, which cook quickly and with far less oil than traditional fried chicken, but with even more crunchy surface area. 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. After frying, set the schnitzels on a drying rack (or on a paper towel-lined plate) to drain excess oil. Schnitzel presentations are called chuleta in Colombia. [14] The Rahmschnitzel version is made with either veal or pork and topped with a cream sauce, sometimes including mushrooms. The most common types of donkaseu are "kyeongyangsik"(경양식; Western-style) and "ilbonsik"(일본식; Japanese-style). It is usually served with French fries, potato mash, or wedge potatoes. German Chicken Schnitzel While veal is the traditional choice for authentic German Wiener Schnitzel , chicken or pork is an easy and delicious substitution. It is made of chicken, and is usually served with rice, French fries, or pasta. Place empty plate nearby where you will put your coated schnitzels. It is very similar to the dish escalope in France, tonkatsu in Japan, and the milanesa of Italy, Mexico, Uruguay, Paraguay, Argentina, Brazil and chicken fried steak of the American South. During the early years of the state of Israel, veal was not obtainable,[8] and chicken or turkey proved to be inexpensive and tasty substitutes. Common garnishes include a slice of lemon or some lettuce. Alternatively, green peas or other vegetables are used as a side dish. They are small, oval-shaped patties made by deep-frying a mix of ground meat, onion, potato, and herbs. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. Its origin is the subject of numerous legends and continues to be a lighting rod for controversy. Packaged schnitzels are widely available from the frozen food section in most supermarkets. Chicken Schnitzel Schnitzel is Austrian in origin; it was traditionally made with veal (known as Wiener schnitzel) or pork. Kotlet schabowy is a classical and most popular recipe for boneless pork chop or pork tenderloin. The name means a schnitzel originating from the capital of Austria – Vienna. [9][10][11] It was originally considered a type of yōshoku—Japanese versions of European cuisine invented in the late 19th and early 20th centuries—and was called katsuretsu (cutlet) or simply katsu. In the Republic of North Macedonia, the dish called шницла (shnitzla) is a piece of pork seasoned with salt and black pepper, breaded and fried. * Percent Daily Values are based on a 2000 calorie diet. In Finland, the dish called Wieninleike ("Viennese cutlet"), is almost always made of pork, breaded and fried like the original. In Brazil, such preparations, designated à milanesa (Milanese-style), are quite common, especially in the more European-influenced southern region of the country. Mustard and hot sauce both pair well with schnitzel. 1050-1500)-language text, Articles containing Persian-language text, Articles containing Japanese-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 22 November 2020, at 14:32. The chuleta is a traditional dish of the Valle del Cauca region. Called шницел (shnitsel), it is made from ground veal, formed as a thin patty, seasoned with salt and black pepper, then breaded and fried. Your email address will not be published. And this pan-seared schnitzel is a lightened up version of the favorite fried cutlets, yet is just as tender and yummy as its counterpart. 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. In Serbia, the word Schnitzel is used to describe any cutlet, not just breaded meat. Tonkatsu is often served as an accompaniment to ramen or udon or featured with curry and rice. When the oil is at the right temperature, the schnitzels will absorb very little oil and cook up light and crisp. Lay the breast on cutting board with smooth side facing upward. - Teesside Parmesan recipe",, Articles containing Middle High German (ca. When finished with the pound of chicken, you should have 4 breasts of relatively equal size, and perhaps a couple of tenderloins as well. Schnitzel in Spain is Escalope or Escalopa. 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. 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 the Netherlands, every butcher has his own variants. The English term schnitzel means in general all types of breaded, fried flat pieces of meat. Usually, the dish includes a small amount of salad made from fresh vegetables. 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). You want your frying oil to be around 350 degreees F - hot, but not so hot that the oil smokes or splatters. Enjoy! History. Set tenderloin aside. Repeat process for remaining breasts and tenderloins. Schnitzel is Austrian in origin; veal (known as Wiener Schnitzel) or pork were the traditional meats of choice. Many falafel stands also offer a schnitzel in a pita. 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. The Israeli schnitzel is usually served with mashed potatoes, French fries, rice, or pasta, accompanied by ketchup, hummus, or vegetable salad. Before frying, the schnitzel is coated with a mixture of beaten eggs and bread crumbs, sometimes spiced with paprika or sesame seeds. Plain and parmigiana schnitzels are sometimes respectively known by colloquial names "Schnitty", "Schnitter", "Parma", or "Parmi". [12] It is usually served with white gravy. Use a dry hand to coat the breast evenly with breadcrumbs. 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. Place chicken breasts and tenderloins on the plastic, leaving a 2-inch space between each piece of meat. The dish usually is served with a choice of mashed or roasted potatoes, French fries, or simply a tomato salad. 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. The parmo, or Teesside Parmesan,[15] is a schnitzel popular in Middlesbrough, Teesside, and a popular item of take-away food in North East England. Romanian șnițel[13] (pronounced ['ʃni.t͡sel]) is very common in restaurants, fast-food places, and homes across the country. It is also popular as a sandwich, served in a bun with lettuce (sandes de panado). Due to the strong Austrian influence of the Austro-Hungarian era, Wiener schnitzel is popular in Hungary, known as bécsi szelet[7] (Viennese slice), borjú bécsi (Viennese veal) or rántott hús (breaded meat). In your first bowl, put the flour. It is very similar to the dish escalope in France, tonkatsu in Japan, and the milanesa of Italy, Mexico, Uruguay, Paraguay, Argentina, Brazil In the south, chicken fried steak is popular and that dish essentially is beef schnitzel. [1] The name Wiener Schnitzel is first attested in 1845.[2]. At pubs, schnitzel is typically accompanied by chips (French fries), salad, and sometimes bacon. Also a recipe for șnițel de ciuperci, a mushroom fritter, is common. In Serbia, the dish is called bečka šnicla (Viennese schnitzel). Heat the oil slowly over medium. Slice down the middle to divide the breast into two equal pieces. and the other one is known panne which is with meat and usually served with french fries. Schnitzel is highly popular in Slovakia, a country bordering Austria, where it is referred to as vyprážaný rezeň. The thinness of the cutlets is very important for making schnitzel because thin cutlets will cook quickly in the hot oil, meaning that the meat will be cooked by the time the crust is golden. Japanese tonkatsu (豚カツ, lit. Each slice is dipped into beaten eggs, seasoned with salt, and other ingredients according to the cook's taste (like parsley and garlic). For chicken schnitzel, we cut chicken breasts in half horizontally, creating two, thinner cutlets. 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. It is often served with boiled or mashed potatoes or potato salad. In the Netherlands (and Belgium) schnitzel is mostly made of pork and served with fries and vegetable salad. Schnipo (a schnitzel and fried potato combination) is quite popular. Do not slice all the way through. Sometimes, it may have grilled cheese in it. Lunch restaurants, highway rest stops and restaurants attached to gas stations are most prominently associated with this type of menu in Finland. The meats of choice are beef or chicken, while veal and pork are relatively rare. 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. In Russia, the dish is called отбивная (otbivnaya), which literally means a piece of meat that has been beaten. In Lebanon, the dish is normally called escalope. It incorporates meats such as veal, pork, beef or chicken and is characterized by using the said meat in a very thin boneless cutlet form. In Argentina, this dish, called milanesa, consists of a thin slice of beef, chicken, veal, or sometimes pork, and even eggplant or soy. In Canada, Schnitzel is often referred to simply as Veal Cutlet or Chicken Cutlet, breaded and fried. Some frozen schnitzels are breaded patties made from processed chicken or turkey meat, not whole poultry breasts. 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). 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. If your oil is at the right temperature, it should take about 2-3 minutes per side to cook the schnitzels. While oil is heating, dip each breast one by one into your breading bowls—first dredge with flour. In Korean cuisine, pork (donkaseu, from Japanese tonkatsu), chicken (chikinkaseu), and beef (bipkaseu) cutlets are popular. Nutrition calculated with an estimated 1 tbsp oil absorbed per serving and estimated 1/4 egg on coating per serving. The meat is typically chicken or turkey breast, in conformance with dietary kashrut laws, which prohibit pork. Typically the dishes above are prepared from pork. Next, dip the floured breast in egg until well coated. The meat is usually thinned by pounding with a meat tenderizer. Fried schnitzel … Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic. Contrary to popular belief, […] Chicken Schnitzel is an impressive, yet easy dinner recipe that the whole family will love. Another Iranian dish, kotlet (Persian: کتلت‎), should not be confused with shenitsel. Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. In your second bowl, beat the eggs together with 2 tsp of water until well mixed. Use the flat side of a mallet to pound the breasts thin until they are of a uniform thickness, roughly 1/8 inch thin throughout. Schnitzel with sauce is considered a no-go in Austrian culture.[6]. In past decades, its popularity has been dimmed by the rise of fast food. Slice carefully horizontally into the thickest round edge, slicing about three quarters of the way into the breast (divinding top half of breast from bottom). Place your hand flat on the top of the breast. It is served with sauerkraut and boiled potatoes. For each breast, check to see if there is a tenderloin (an extra flap of meat that sort of hangs off). Chicken schnitzel (less so beef) is also sold at many take-away establishments. While schnitzels are fried, escalopes need not be even though it most commonly is. Hence vegetable oils are used. Lay down a 2- to 3-foot long strip of plastic wrap on your kitchen countertop. Identify the thickest round edge of the breast. The German word schnitzel (Middle High German: snitzel) is a diminutive of sniz, 'slice'. 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). While everyone loves fried chicken, not everyone likes hovering over a boiling pot of oil. Chicken schnitzel (less so beef) is also sold at many take-away establishments. 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. Schnitzel is a dish that uses a very thin boneless cutlet from meat such as veal, pork, beef or chicken. Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Wieninleike and its variations remain a staple of menus in many non-ethnic or fine dining restaurant in Finland. Fry the coated breasts in single-layer batches until they are golden brown on both sides. In Portugal, schnitzel is called bife panado or just panado ("breaded"). Schnitzel, Schnipo, Wienerschnitzel, and Rahmschnitzel are all popular dishes in Switzerland. 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.

chicken schnitzel origin

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