Wiener schnitzel , sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet … 展开

The designation Wiener Schnitzel first appeared in the 19th century, with the first known mention in a cookbook from 1831. In the popular southern German cookbook by Katharina Prato, it was mentioned as eingebröselte Ka… 展开

The dish is prepared from veal slices, butterfly cut, about 4 mm (3⁄16 in) in thickness and lightly pounded flat, slightly salted, and rolled in flour, whipped eggs, and bread crumbs. The bread crumbs must not be pressed i… 展开

A popular variation is made with pork instead of veal, because pork is cheaper than veal (usually about half the price). To avoid confusion, Austrian law requires that Wiener Schnitzel be made of veal. A schnitzel made o… 展开

• List of veal dishes 展开

• Haslinger, Ingrid: Entwicklungsstationen einiger typischer Gerichte der Wiener Küche. In: Dannielczyk, Julia; Wasner-Peter, Isabella (ed.): "Heut' muß der Tisch sich völlig bieg'n". Wiener Küche und ihre Kochbücher, Ma… 展开