Title: Wiener Schnitzel | German Cooking | German Food Guide
Headings: Wiener Schnitzel
Wiener Schnitzel
Content: It is delicious! Schnitzel Variations
The Wiener Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a "Schnitzel" using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called "Wiener Art," meaning it was prepared like a Wiener Schnitzel, but the meat is not veal. The following variations are typically offered by German restaurants. Schweine-Schnitzel
A breaded pork cutlet. These are usually made with thin pork loin cutlets (also known as Scaloppini). Puten-Schnitzel
A breaded slice of turkey breast. Lower in fat and a milder taste than the veal and pork schnitzels. Hänchen-Schnitzel
A breaded, boneless, skinless breast of chicken.