Today is .............

[floridagirly68]

National Weinerschnitzel Day!!!


AKA in the US---Chicken Fried Steak.

[nuisance]

Re: Today is .............

When I lived in So. CA. There were "Der Wienerschnitzel's" around everywhere, they sold hotdogs. I remember loving them, but I was a kid then! lol


And I love chicken fried steak. If I'd have known earlier, I'd have laid out roundsteak to make some!!! But it's mexican tonight!

[Sabine]

Re: Today is .............

Except that in Germany Wiener Schnitzel is made with veal cutlets. No comparison to what we know as chicken fried steak in this country.

[bubbacooks]

Re: Today is .............

Wiener schnitzel is breaded fried veal not hot dogs. My grandmother taught me to make a mean schnitzel.

[Stella]

Re: Today is .............

There were "Der Wienerschnitzel's" around everywhere, they sold hotdogs. I remember loving them, but I was a kid then! lol


!

yea me too, we had one in town where i grew up too. had a weird roof on the building.
they were hot dogs !!!

there is a german resturant here who sells i think it's called snitzel. really thin meat and fried with a gravy of some sort on it.

[floridagirly68]

Re: Today is .............

Argentina

In Argentina, the schnitzel is one of the most popular meals, called "milanesa". It's probably one of the many influences left by Italian immigration to the country since the end of the 19th century. The "milanesa" is made from beef and also chicken, and it may be served both at expensive restaurants and cheap street stores. It is usually served with french fries or salad, but there are also many variants with cheese, ham, tomato and different types of sauces.

Australia

In Australia, schnitzel (sometimes incorrectly pronounced snitzel) has become a common form of pub grub, usually made from beef or chicken rather than veal, and commonly served with gravy and chips or as parmigiana topped with italian pasta sauce, cheese, and sometimes bacon, predominantly in South Australia and likely due to the influx of German and Austrian immigrants to the region. The parmigiana version is possibly an influence of the high number of Italian immigrants in South Australia.

Brazil

Due to the strong influence of Italian culture in Brazil, wiener schnitzels are known as filé ŕ milanesa (Milanese steak). It is found easily on street restaurants and often cooked at most homes. Servings often include white rice, salted brown beans, French fries or mashed potatoes, lettuce and tomato salad. Milanesa sandwiches are also common, and so is the parmigiana version -filé ŕ milanesa with tomato sauce and melted mozzarella cheese.

Cuban American Cooking

The dish is served as Steak Milanesa, made with a thin cut of sirloin, breaded and fried, with tomato sauce. It is usually served with traditional cuban side dishes.

Czech Republic

Schnitzel is also highly popular in the Czech Republic where it is known as a smažený řízek and is made of pork or chicken. It is often served with boiled or mashed potatoes.

England

In the Teesside area of England, the Parmo is a popular take out meal. Made from flattened, breadcrumbed pork or chicken rather than veal, it is topped with béchamel sauce, grated cheese and then grilled. It is common to find them offered with a selection of pizza-style toppings such as a 'hotshot' (pepperoni, peppers and jalapeno, for example)

Schnitzel is often referred to as escalope in the UK, particularly when made with chicken.

Hungary

Due to the strong Austrian influence of the Austro-Hungarian era, Wiener schnitzel is very popular in Hungary, known as bécsi szelet (Viennese slice), borju bécsi (Viennese veal) or rántotthús (breaded meat). It is served in the restaurants and is a common meal in the Hungarian homes, prepared often on sundays or for festivities. The dish is served in the restaurants with French fries or mashed potatoes and rice, green peeas or other vegetables, bread and salad. Some restaurants offer the Cordon bleu variant, a slice of Wiener schnitzel filled with cheese, ham or mushrooms and others may have Wiener schnitzel topped with a paprika-cream sauce.

Italy

In Italy cotoletta alla milanese is very similar to Wiener schnitzel. Originally from Milan, it can now be found all over the country. According to the original recipe it is made from veal, but chicken, turkey and pork are more common in domestic kitchens.

Iran

Chicken-breast schnitzel is popular in Iran where it is known as shenitsel (Persian: شنیتسل). Thought to have been introduced in Persia during the World Wars, shenitsel is usually thicker, bigger, spicier, and fried with a more crispy breading than the standard Wiener schnitzel. It is customarily served with lemon, French fries and a variety of boiled vegetables.

There is another Iranian dish called kotlet which should not be confused with shenitsel. Kotlets in turn are small oval-shaped patties made by deep-frying a mix of ground meat, onion, potato and herbs.

Israel
Israeli Schnitzel
Israeli Schnitzel

Schnitzel (שניצל) or ktita (כתיתה) is a very popular food in Israeli cuisine. Schnitzel was brought to Israel by the way of Ashkenazi Jews coming from Europe. It is either made of a bread crumb and egg batter or spiced with paprika and then fried. The meat is often either chicken or turkey, in conformance with kosher laws, which do not allow pork to be used. It is usually served with French fries or rice, and ketchup or hummus are common condiments. Schnitzel in pita is a popular fusion dish unique to Israeli cuisine, and is often called the national dish[citation needed]. Many Israelis were of Viennese or German origin, but during the early years of the state, veal was unobtainable, and turkey proved an inexpensive and tasty substitute. Schnitzel is also a traditional Ashkenazi Jewish recipe and considered part of Jewish cuisine. 'Tiv'ol' was the first food company to produce a meat-like vegetarian schnitzel.

Poland

Polish kotlet schabowy is similar, but lighter than the traditional Austrian dish.

Portugal

In Portugal a similar dish is made called bife panado or just "panado". It's usually made with chicken, but pork versions are popular too. If the pork includes the bone(pork chop), it is called costeleta panada. It's seasoned with lemon juice over it, and eaten with spaghetti with tomato sauce or potatoes with butter-lemon sauce. You can find this dish in most restaurants nowadays.

Romania

Romanian şniţel is very common in restaurants, fast food places, and homes across the country. Normally served simple and unadorned, the fast food version is differentiated by being served sandwich/burger style. Cordon bleu şniţel (made from pork tenderloin stuffed with cheese and ham) is also very popular. The Romanian şniţel is made in the same manner as the Austrian one, but as a local characteristic is made of almost any type of meat (chicken, pork, veal or beef). A specialty from Western Romania is the mosaic şniţel made of two thin meat layers (usually each layer of different meat) and a vegetable (usually mushroom) filling.

Slovakia

Schnitzel is also highly popular in Slovakia, referred to as "vyprážaný rezeň" or in a colloquial form as "šnicla". It is often made of pork or chicken and served with french fries, boiled or mashed potatoes or even rice.

South Africa

Schnitzels are also popular in South Africa, due to the European heritage in the country. Chicken schnitzels and Cordon Bleu schnitzels are a common item on most restaurant menus, and in recent years beef and pork schnitzels have also become widely available.

Spain

A similar dish is popular in Spain, and it is normally called escalope milanesa in restaurants when served with french fries and a slice of lemon. When eaten in a sandwich it is simply called filete empanado. It is usually made of veal or beef. Chicken is less common, and pork is virtually unheard of.

Sweden

In Sweden the dish is called Schnitzel or Wienerschnitzel. It is made of veal and served with french fries, a tablespoon mayonnaise and a lemon slice. Schnitzel is sometimes made of ham or served even with gravy or pickle relish. Some Swedish cookbooks claim that real Wiener schnitzel should be decorated with caper and a slice ansjovis (tinned sprats cured in brine). But this variant is existing only in Sweden.

United States

The precise origins of Chicken Fried Steak are unclear but many sources attribute its development to German and Austrian immigrants to Texas in the nineteenth century. Chicken fried steak (also known as country fried steak) is a piece of beef steak (tenderized cubed steak) coated with seasoned flour and pan fried. It is associated with Southern U.S. cuisine and hospitality. Its name is likely due to the dish's similar preparation as with fried chicken. It is typically served with mashed potatoes with both the steak and potatoes covered with white, cracked pepper gravy.