Jagerschnitzel is now traditionally made from pork although it used to be made from venison or wild boar loin, pounded thin.
Schnitzel is so important to Germany because beef was more widely available than veal and pork in the 1850s when schnitzel became popular.
German immigrants then began incorporating beef into their schnitzels rather than the veal or pork.
Schnitzel is a thin, tender meat dish with a deep fried, golden flour and breadcrumb crust.
It can be made with a variety of meats – chicken, pork, beef or turkey, but in Bavaria and throughout Germany it is almost always made with pork.
Schnitzel does not contain dairy although schnitzel can contain egg.
The cut of beef that is schnitzel is most often thin beef escalopes or thinly sliced boneless shoulder steak and sometimes topside.
Schnitzel was created by Ashkenazi Jews and originally brought from Europe to Israel.
Schnitzel is from Germany although it has also been said Schnitzel has it's roots from Austria according to some sources.
A schnitzel is a thin slice of meat.
The meat is usually thinned by pounding with a meat tenderizer.
Most commonly, the meat is breaded before frying.
Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey
Schnitzel is called schnitzel because the name means sniz, slice and schnitzel is a thin slice or cut of meat.
Several people eat schnitzel but the people who eat the most schnitzel are Europeans.
Australians also eat the most schnitzel as well.
Schnitzel is also eat by Americans and just about anyone else.
Schnitzel is made from several different types of cuts of meats but the cut of meat for schnitzel is always boneless meat.
Schnitzel is always made from a boneless cut of meat.
For weiner schnitzel, use boneless veal chops.
For pork schnitzel, use boneless pork chops.
And for a chicken schnitzel (less common), use boneless skinless chicken breasts.
Schnitzel does not have any dairy as it's basically a thin meat fillet dipped in flour, then beaten egg and finally breadcrumbs.
It's then deep fried in oil.
Schnitzel is actually Italian and not Austrian.
Although closely linked with Vienna (Wiener means “Viennese” in German), the Schnitzel actually originated in Milan, Italy.
The dish is not one of those traditions only found in tourism brochures.
It really is a hugely popular meal in Austrian homes, though most families use pork rather than veal.
The type of animal that schnitzel is in chowder is a taupe rock monster.
Schnitzel can be just breaded chicken.
If the chicken is used to make the schnitzel then it's breaded chicken.
Although schnitzel can also be other meats as well such as very thin boneless cutlet from meat such as veal, pork or beef.
Chicken schnitzel is a breaded chicken filet, so if you get down to the nitty-gritty, they're the same thing.
How you serve it, meaning garnishes and accompaniments, is what turns a breaded filet into a schnitzel.
Schnitzel is a dish that uses a very thin boneless cutlet from meat such as veal, pork, beef or chicken.
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.
Schnitzel is always made from a boneless cut of meat.
For weiner schnitzel, use boneless veal chops.
For pork schnitzel, use boneless pork chops.
And for a chicken schnitzel (less common), use boneless skinless chicken breasts.
"Schnitzel", for the uninitiated, is German for "cutlet" which is usually made with veal and thinly pounded, breaded and fried.
As for this schnitzel recipe, it is made with thinly pounded pork cutlets.