Escalope

Schnitzel are thinly sliced ​​pieces of meat without bones, which usually also with meat tenderizer ( Plattiereisen ) are knocked flat, which makes the meat by breaking the muscle fibers more tender. In Switzerland chips are often called thin steaks.

In English, the term referred to a breaded cutlet schnitzel always on the type of Wiener schnitzel. The English word for cutlet comes from the French language and is escalopes.

Etymology

The word schnitzel derives as a diminutive of Middle High German word Snitzel sniz for " cut" from.

Term

Today, the term scavenger especially in the minted in Austria in the 19th century meaning is " from a calf Schlegel cut and fried piece of meat " or from generalized for " to fry some thin slice of meat " used. Chips are mainly extracted from the leg of pork and veal, partly also from the back.

The term applies to the raw meat slice and for the food therefrom.

Schnitzel dishes

Known schnitzel dishes of veal or beef are:

In other schnitzels are the flesh is of secondary importance for the appointment, crucial is the way of preparation or to gereichte sauce: