Wiener schnitzel

Wiener Schnitzel Classic Austrian way with veal, pork or chicken Wiener Schnitzel is a classic of Austrian cooking, and can be found throughout the country in both restaurants and home kitchens.

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Wiener Schnitzel:
A thin slice of tenderized veal that's dipped in egg, dredged through bread crumbs and quickly fried in butter.
Wiener schnitzel: ...

Wiener Schnitzel (Viennese Schnitzel in German, where Schnitzel means a cutlet without bones) is a traditional Austrian dish and is a popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried.

Wiener Schnitzel: perhaps the most famous Viennese specialty; large thin (pounded) scallops of veal, egged and crumbed and crisply fried. The best are so thin and large, they literally bend over the edge of the plate.
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Wiener Schnitzel - Thin slices of veal or pork breaded and fried in butter. Traditional garnishes are lemon butter, anchovies
and capers.
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2. Wiener Schnitzel
Veal, all-purpose flour, eggs, vegetable oil, some salt and pepper to taste, bread crumbs, and oil for frying are used to cook Wiener Schnitzel meat schnitzels recipe.

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Wiener Schnitzel
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Schnitzel - a thin slice of veal; a cutlet. May be breaded and sautéed, as in wiener schnitzel.
Scone - a quick bread used as a tea biscuit served hot with butter and jam. British Isles.

Wiener Schnitzel (Germ.): flattened slice of veal or pork, breaded and fried, originally dressed with a slice of lemon and a slice of hard boiled egg on top. Very similar to Escalope Milanese.

See also: Wiener, Schnitzel, Lemon, Bread, Veal