Schnitzels

A schnitzel is a piece boneless [|meat] - usually veal, mutton, chicken, beef, turkey, or pork - pounded thin with a [|meat tenderizer], coated with [|flour] , beaten [|eggs] and [|bread crumbs] , and then [|fried]. It is a popular food in many Central European countries. Sometimes, i n German-speaking countries, the term s chnitzel means the piece of meat itself, not just breaded and fried ones such as Wiener Schnitzel - which is the most common type of schnitzel in the U.S. As a common meal in many European countries, this dish is usually served with mashed, boiled, even fried potatoes. The Schnitzel can then be topped off with cheeses, ham, vegetables, or a variety of sauces. You might also see some french fries, bacon, salad for the side dishes. Even the Schnitzel itself, isn’t the main dish sometimes. For example, having a schnitzel might mean that the Schnitzel could be inside bread rolls and sandwiches. In Germany, the Schnitzel is almost always made of pork and served with french fries and some sort of potatoes. Mashed potatoes and potato wedges. Since the end of World War Two, the dish has been very popular. In Germany there is a total of five different ways to cook the Schnitzel. The Jägerschnitzel (hunter’s schnitzel) is made with mushroom sauce. T he Naturschnitzel (natural schnitzel) is served plain, with no sauce, peppered and salted, but sour cream might be added. T he Rahmschnitzel (cream schnitzel) is seved with a creamy sauce and sometimes mushrooms. The Vegetarisches Schnitzel (vegetarian schnitzel) is made with a meatless patty, made from tofu or seitan. The Weiner Schnitzel (Viennese schnitzel) was first made in Vienna, and is made with veal and thinned out with a meat tenderizer, dusted with flour, battered with beaten eggs, and then coated with bread crumbs then fried. Finally, the Zigeunerschnitzel (gypsy schnitzel) is served with a sauce containing tomato, bell peppers, and slices of onions.