Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce) (2024)

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What is a rahm schnitzel? ›

Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

Germany. In Germany, the term Schnitzel means cutlets in general, not just breaded, fried ones. Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal. Restaurants mostly serve it with a slice of lemon and french fries.

Zwiebelschnitzel is another Schnitzel casserole based on unbreaded chicken baked with a cream/wine/onion sauce and topped with cheese. And many diners know the famous Cordon Bleu-style Schnitzel with ham and cheese wrapped in pork or chicken.

The schnitzel most people think of is, in fact, fried, but it needn't be so, necessarily. Any thin-pounded cutlet of meat can be described as a schnitzel, and there are delicious versions that are braised. The version here is in the style of the Viennese one, but is made from boneless pork chops, not veal cutlets.

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

Schnitzel is usually fried, which isn't the healthiest thing, but if you have no weight issues or cardiac markers, it won't hurt you. The chicken in schnitzel is skinless white meat, which is high in protein and low in fat. And spinach is one of the healthiest foods you can eat if you d...

What is schnitzel vs schnitzel? ›

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

Schnitzel is a traditional dish that is widely enjoyed in many parts of the world. It is a thin slice of meat that is typically breaded and fried until crispy, and is often served with various side dishes and condiments.

Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

Typically, with schnitzel, warm German potato salad and red cabbage with apples is served. Spaetzle or pasta is another option.

In Germany, the most consumed meat is pork. Germans are known for their love of pork, and it is a staple in many traditional dishes. Some popular examples of pork dishes in Germany include schnitzel, which is a breaded and fried pork cutlet, and bratwurst, a type of sausage made from pork, veal, or beef.

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

Jägerschnitzel (German for 'hunter's cutlet', in French escalope chasseur) is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream.

Holandsky rizek (Czech Dutch or Holland Schnitzel) is a breaded and fried ground pork schnitzel with grated cheese. Result? Juicy inside, surrounded by a crispy, golden crust. For making holandsky rizek, use fattier meat; a shoulder of pork is ideal.

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.