Schnitzel. The very word conjures images of hearty meals, crispy textures, and the comforting aroma of fried perfection. But What A Schnitzel truly is goes beyond just a breaded and fried piece of meat. It’s a culinary cornerstone, deeply embedded in the food cultures of German-speaking countries and enjoyed worldwide. Think of it as the European cousin to the American chicken-fried steak, but with a history and range all its own.
The name “schnitzel” itself is derived from the German verb “schnitten,” meaning “to cut.” This hints at the dish’s fundamental characteristic: a thinly cut piece of meat, always boneless and sliced to ensure tenderness and quick cooking. While various meats can be transformed into schnitzel, the classics remain pork, chicken, turkey, and beef. Pork schnitzel, or Schweineschnitzel, utilizes boneless pork chops, while chicken schnitzel, known as Hänchenschnitzel or Huhnerschnitzel, is crafted from boneless chicken breasts. Turkey (Putenschnitzel) and beef (Rinderschnitzel or Rindsschnitzel), often from the shoulder cut, offer further variations in flavor and texture.
The preparation of what a schnitzel involves a meticulous process to achieve its signature qualities. First, the thin cutlet is pounded even thinner, maximizing tenderness and cooking speed. Next, it undergoes a classic breading procedure: dredging in flour, followed by a dip in an egg wash, and finally, a coating of breadcrumbs. Traditionally fried in butter or oil, the schnitzel emerges golden brown and irresistibly crispy. Seasoning is typically light, allowing the quality of the meat and the crispiness of the breading to shine.
However, the beauty of what a schnitzel lies in its versatility. While the basic preparation remains consistent, a world of flavor variations exists through sauces and accompaniments. Rahmschnitzel, for example, offers a mild indulgence with its creamy sauce, while Jägerschnitzel, or “hunter’s schnitzel,” brings an earthy depth with mushrooms in a rich brown gravy. For those who prefer a bit of spice, Zigeunerschnitzel, also known as “Roma schnitzel,” delivers a vibrant kick with tomatoes, paprika, bell peppers, and onions.
Among the many variations, Wiener Schnitzel, or Viennese schnitzel, reigns supreme as the most famous and legally protected. Designated by German and Austrian law, true Wiener Schnitzel must be made exclusively from veal. Any deviations, such as Wiener Schnitzel vom Schwein (Wiener Schnitzel made from pork), must be clearly labeled. Schnitzel Wiener Art, meaning “schnitzel in the Viennese style,” is an acceptable alternative for non-veal versions aiming for the classic presentation. Traditionally, Wiener schnitzel is served simply yet elegantly with a lemon wedge, a refreshing light green salad, and boiled potatoes tossed with butter and parsley. Other popular side dishes include Spätzle, soft egg noodles, and Rösti, Swiss-style hash browns, particularly in Switzerland.
The origins of breaded and fried cutlets like what a schnitzel are debated, with central Europe often credited as the birthplace. However, similar dishes appear across Europe and beyond. In Italy, alla milanese, or “Milanese style” meat, shares striking similarities, leading some food historians to believe it may have inspired Wiener schnitzel. Conversely, the Milanese style itself could have been influenced by central European techniques. Breaded and fried cutlets are also staples in Scandinavian and Baltic cuisines, while Japan’s tonkatsu is virtually indistinguishable from its European counterparts. German immigrants brought schnitzel to Texas, where it evolved into the beloved American dish, chicken-fried steak, demonstrating the enduring appeal and adaptability of what a schnitzel across cultures and culinary traditions.
