Title: Wiener Schnitzel | German Cooking | German Food Guide
Headings: Wiener Schnitzel
Wiener Schnitzel
Content: 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. Lower in fat and a milder taste than the veal and pork schnitzels. Schnitzel with Toppings or Fillings
In addition to different types of meat, a schnitzel can also be served with a topping. Here are some of the most common schnitzel and topping or filling combinations. Jäger-Schnitzel
This is a veal or pork schnitzel topped with a burgundy-mushroom or a creamy-mushroom sauce. Traditionally, this schnitzel is prepared without flour, egg, and bread crumb coatings.