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. Let's take a look at the history of schnitzel and how it became one of the most beloved dishes in European cuisine and a staple at some of America's finest restaurants. At Den's Hog Dogs, we encourage you to try our pork and chicken schnitzel.
The history of schnitzel starts in Austria
The history of schnitzel can be traced back to 19th century Austria. The dish was likely pioneered by Austrian Field Marshal Joseph Radetzky, who was known for his love of fine food and drink. Legend has it that Radetzky discovered a recipe for a breaded and fried veal cutlet during his travels in Italy, and brought it back to Austria where it became an instant hit.
The dish quickly spread throughout Austria and Germany, and became a staple of traditional German and Austrian cuisine. It was often served with potatoes, cabbage, or other hearty side dishes, and was a popular choice for family meals and celebrations.
Over the years, schnitzel has evolved and taken on many different variations. While the original recipe called for veal, it is now commonly made with pork, chicken, or even turkey. The breading and frying process has also been adapted to include different types of breadcrumbs and seasonings, resulting in a wide variety of flavors and textures.
When did Schnitzel become popular in the United States?
Schnitzel started its rise to popularity in the United States in the mid-20th century, with the influx of German and Austrian immigrants. These immigrants brought with them their culinary traditions, including schnitzel, which quickly became a popular dish in German-American restaurants and households.
In the decades following World War II, there was a growing interest in international cuisine and culinary exploration in the United States. As a result, schnitzel began to appear on the menus of non-German restaurants as well, and became a favorite among adventurous eaters.
Today, schnitzel is widely enjoyed in the United States, both in traditional German and Austrian restaurants and in contemporary establishments that offer their own unique variations on the classic dish. It has become a beloved part of American culinary culture, and is a popular choice for anyone looking for a satisfying and comforting meal.
What are some great tasting side dishes that will go well with pork or chicken schnitzel from Grumpy Butcher?
If you are looking for something authentic to serve with your pork or chicken schnitzels, from Grumpy Butcher, here are some ideas to try:
- Potatoes: Potatoes are a classic side dish that pairs well with schnitzel. They can be prepared in a variety of ways, including mashed, roasted, or fried. German-style potato salad, which is made with vinegar and bacon, is also a popular choice.
- Cabbage: Red cabbage or sauerkraut are often served as a side dish with schnitzel. These tangy and flavorful vegetables provide a nice contrast to the richness of the meat.
- Spaetzle: Spaetzle, which are small, soft egg noodles, are a traditional side dish in German cuisine. They are often served with gravy or a creamy sauce and make a great accompaniment to schnitzel.
- Green vegetables: Schnitzel can also be paired with green vegetables such as broccoli, green beans, or asparagus. These vegetables provide a refreshing contrast to the crispy and savory schnitzel.
- Salad: A simple green salad with a light vinaigrette can also be a great side dish to serve with schnitzel. The acidity of the dressing can help cut through the richness of the meat.
You can easily prepare the schnitzel entree kits from Grumpy Butcher in under ten minutes. Enjoy these entrees and others from some of the finest restaurants in the United States.
FAQs
The history of schnitzel starts in Austria
The dish quickly spread throughout Austria and Germany, and became a staple of traditional German and Austrian cuisine. It was often served with potatoes, cabbage, or other hearty side dishes, and was a popular choice for family meals and celebrations.
What does schnitzel mean in German? ›
In Germany, the term Schnitzel means cutlets in general, not just breaded, fried ones.
What do Americans call schnitzel? ›
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.
Why is schnitzel so popular in Israel? ›
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.
What meat is the original schnitzel? ›
What is a Wiener Schnitzel? Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden.
Was schnitzel invented in Italy? ›
The Schnitzel, actually a simple meat dish, is probably the most famous dish of Viennese cuisine whose origin is not supposed to lie in the former capital and residence city, but originated in the southern neighboring country Italy , although historians today deny this.
What's the difference between Wiener Schnitzel and a 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.
What is the French version of schnitzel? ›
Pariser schnitzel (from German Pariser Schnitzel 'Parisian cutlet') is a schnitzel variation from French cuisine. Unlike Wiener schnitzel, it does not incorporate bread crumbs.
What is the Italian version of schnitzel? ›
You want a quick dish, but still something special? Then veal scaloppine, Italian-style escalopes are just the thing: with a fruity hint of lemon or with the subtle herbal aroma of wine, depending on your taste.
What is the best cut of meat for schnitzel? ›
What kind of meat is used for Schnitzel? Schnitzel can, of course, be made from almost any thin, boneless meat cut. However, traditionally, Wienerschnitzel is made using only veal, and German Schnitzel is made with boneless pork chops. You can also try using chicken, mutton, beef, or turkey.
Schnitzel is not typically highly seasoned, relying instead on bold toppings such as fresh lemon wedges, mushroom sauce, or cream sauce to add a boost of flavor.
Is chicken-fried steak just schnitzel? ›
Chicken fried steak, contrary to its ame is made with beef but is similar, eaten in southern US and usually topped with gravy. And schnitzel is the German version of fried steak, although the traditional form is with veal.
What is the most eaten meat in Israel? ›
Chicken is the most widely eaten meat in Israel, followed by turkey.
What is the number one food in Israel? ›
Falafel is probably the most recognizably Israeli food there is. In almost every town in Israel you can find a choice of shops attracting the hungry with the delicious smell of frying falafels.
Can Israel eat chicken? ›
Certain domesticated fowl can be eaten, such as chicken, geese, quail, dove, and turkey. The animal must be slaughtered by a shochet — a person trained and certified to butcher animals according to Jewish laws. The meat must be soaked to remove any traces of blood before cooking.
What's the difference between wiener schnitzel and a 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.
Where did Schnitz start? ›
In 2007 the family decided to make the schnitzel the centrepiece of the menu and started a small city café in Melbourne called Schnitz. Since then, Schnitz has grown to become a nationwide franchise.
What part of the animal is schnitzel? ›
The popular Wiener schnitzel is made using meat from the leg of the calf. The meat from the back is generally well suited to chops, while the breast is quite flat and is very tasty when stuffed. The neck meat is cheaper, juicy and slightly tougher than other cuts.
Is wiener schnitzel from Germany? ›
Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law. It must be made of veal; when made with any other type of meat, it cannot technically be called Wiener schnitzel.
