The Schnitzel is:
▶ the Italian cutlet, from the diminutive of sniz, ‘slice’, indeed it is a slice of meat usually pounded, breaded and then fried.
▶ It is escalope in France and Spain, panado in Portugal, tonkatsu in Japan, kotlet schabowy in Poland, milanesa in Latin America, chuleta valluna in Colombia, chicken-fried steak or pork tenderloin in the USA.
▶ The most famous is certainly the Austrian Wienerschnitzel: a popular Viennese dish made with veal and traditionally garnished with a slice of lemon and potato salad dressed with parsley, oil, vinegar, and onion.
▶ Then there is the Rahm Schnitzel, much more popular in Switzerland where the cordon bleu (two cutlet slices stuffed with cheese, Emmentaler or Gruyère, and a slice of ham) is also prevalent.
❓But what are the differences?❓
🇦🇹Wienerschnitzel is veal breaded first in flour, then in egg, and then in breadcrumbs, and fried in lard or butter.
🇨🇭Rahm schnitzel can be veal or pork (loin, rib, or tenderloin), breaded in only flour, fried in oil and butter, and always served with a cream-based sauce called Rahm-sauce (if mushrooms are added, it becomes Jägerschnitzel – German).
The recipes for both follow.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Frying
- Cuisine: European
- Seasonality: All seasons
Ingredients
- 1.1 lbs veal steaks
- 2 eggs
- to taste flour
- to taste salt
- 1 lemon
- to taste butter (or lard)
- 1.1 lbs veal or pork steaks
- to taste flour
- to taste butter (or vegetable oil)
- 0.42 cups heavy cream
- 1.7 cups vegetable broth
- 0.88 oz butter
- to taste dry white wine
- to taste salt
Steps
Pound the meat, bread it first in flour, then in eggs beaten with salt, then in breadcrumbs.
Fry in butter or lard.
Serve with a slice of lemon on top, accompanied by lettuce and potato salad dressed with vinegar, onion, oil, and parsley.
Salt and flour the meat, fry in oil or butter.
Prepare the sauce by mixing, on the heat, the cream, pepper, butter, broth, and white wine, until it thickens.
Add the sauce over the cutlet and optionally sprinkle with parsley.
You can find the Rahmsauce already prepared online.
