Known for their beer, Germans are also known for several iconic dishes including wiener schnitzel: a breaded veal cutlet that is traditionally dipped in flour, egg, and breadcrumbs before being fried in butter or oil.
Since it’s a fairly basic recipe, it’s no surprise that there are several variations of this dish. Wiener schnitzel can be made with meats other than veal, but by definition, these versions technically have to drop the "wiener" half of the title.
Schnitzels, wiener or not, are also generally served with a topping. Some of the most common include a creamy mushroom sauce, a red pepper and tomato paste sauce, and melted cheese. A fried egg is also a common and delicious garnish.
Craving schnitzel? Check out our recipe from chefs Eduard Frauneder and Wolfgang Ban!
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