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Vienna (Austria)
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Main course
Meat
Food Flavour DNA
Nutritional Values
660kcal
46gProtein
19gCarbs
43gFat
1gFibre
200 gServing
* Per serving · 200 g. May vary.
Allergens
🌾 Gluten
🥚 Eggs
Also served in
Schnitzel
How to order / say it
Say it
Schnitzel — [SHNIT-sel]
Order
I'd like the schnitzel, please.
Locally
Ich hätte gerne ein Schnitzel, bitte.
Say locally
A breaded and fried meat cutlet.
Why try it?
Schnitzel is a testament to the Berlin love for hearty, comforting meals. It's a symbol of family gatherings and traditional German hospitality.
How it tastes
Schnitzel offers a delightful crunch from the golden-breaded crust with tender, juicy meat inside. The aroma of fried breadcrumbs and butter make it an irresistible savory delight.
Origin & History — first documented: 1850
Schnitzel's history traces back to Austria but became popular in Berlin as well during the 19th century. It gained prominence as an affordable and satisfying dish that could be easily adapted to local tastes.
Recipe
Ingredients
- 🥩 2 pieces veal cutlet
- 🌾 100 g breadcrumbs
- 🥚 2 eggs
- 🌾 50 g flour
- 🥛 50 g butter
- 🍋 1 lemon
Method
- 1 Pound veal cutlets to a thin, even layer.
- 2 Dip each cutlet in flour, then beaten eggs, and coat with breadcrumbs.
- 3 Fry the cutlets in butter until crispy and golden brown.
- 4 Serve with a wedge of lemon for squeezing over the top.
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