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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