The Schnitzel is:
▶ the Italian cutlet, from the diminutive of sniz, ‘slice’, in fact 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 seasoned 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 Gruyere, and a slice of ham) is also very popular.
❓But what are the differences?❓
🇦🇹Wienerschnitzel is made of veal, breaded first in flour, then in egg, and then in breadcrumbs, and fried in lard or butter.
🇨🇭Rahm schnitzel can be made of veal or pork (loin, rack, or chops), breaded with only flour, fried in oil and butter, and always accompanied by a cream and pepper-based sauce called Rahm-sauce (if mushrooms are added, it becomes Jägerschnitzel – German).
The recipes for both follow.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- 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 cooking cream
- 1.69 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 beaten eggs with salt, then in breadcrumbs.
Fry in butter or lard.
Serve with a slice of lemon on top, accompanied by lettuce and boiled potato salad seasoned with vinegar, onion, oil, and parsley.
Salt and flour the meat, fry it in oil or butter.
Prepare the sauce by mixing, over the heat, the cream, pepper, butter, broth, and white wine until thickened.
Add the sauce on top of the cutlet and optionally sprinkle with parsley.
You can find the Rahmsauce already prepared online.
