Schnitzel Heidelberg

Beware that only the Wiener Schnitzel is made of veal. But a Schnitzel Wiener Art is usually prepared with pork. However, if you are unsure with the menu during your visit at the restaurant, do not hesitate to ask the staff.

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Schnitzels are thin pieces of meat (usually pork, but sometimes veal or chicken) that are breaded and fried. The meat is usually pounded flat to make it tender and evenly thin before it is fried. This gives it a crispy, golden brown surface and a tender, juicy interior.

In the traditional preparation of schnitzel, the meat is first pounded flat until it is thin and smooth. Then the meat is seasoned with salt and pepper and rolled through flour, beaten eggs and breadcrumbs. Finally, it is fried in hot oil until it is golden brown and crispy on the outside, but remains juicy and tender on the inside. Although most restaurants work similarly, the preparation is always slightly different in every kitchen.

The Schnitzel is a classic dish that has been eaten for centuries in Germany and throughout Europe. The origins of the schnitzel can be traced back to Austria, where it is made from veal and its called “Wiener Schnitzel”. Today, the Schnitzel is usually made from pork, but can also be made from chicken, turkey, beef, or more traditionally, veal. Should you read “Wiener Schnitzel” in a Restaurant it is always meant the traditional Schnitzel made of veal.

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