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Schnitzel
 | |
| Type | Cutlet |
|---|---|
| Course | Main course |
| Place of origin | Austria |
| Region or state | Central Europe |
| Invented | 19th Century |
| Serving temperature | 145°F (63°C) |
| Main ingredients | Meat |
| Ingredients generally used | Breading Fat |
| Variations | Wiener schnitzel |
Schnitzel (German: [ˈʃnɪt͡sl̩] ⓘ) is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originated as wiener schnitzel and is very similar to other breaded meat dishes.
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