english translation:german :schnitzel?

Question

is this word part of what we call a hamburger or hot dog :wienerschnitzel?

Answer 1

A Schnitzel is essentially a very thinly pounded piece of meat, then either breaded and pan-fried, or just dredged in flour and pan-fried. Some Schnitzel have sauces for toppings, the breaded kind usually does, or should not.

The proper translation for a Schnitzel is escallop! A cutlet is easily confused with anything minced or ground and re-shaped in some sort of look-alike shape.
A Schnitzel has nothing to do with shredded meat either, that would be (Ge)Schnetzeltes.

By German law a proper "Wiener Schnitzel" has to be made with veal, either strip loin or topside. Then it's breaded and pan-fried etc. Ideally a Wiener Schnitzel is larger than the plate...
If it is made with pork, as it is not uncommon, it has to be called "Schweineschnitzel nach Wiener Art" or pork schnitzel Wiener Style. Otherwise any cut could be called Schnitzel, but it should be pounded as thinly as possible, but must not be breaded.

Answer 2

A Wienerschnitzel is a thinly pounded piece of meat (usually veal but it can be pork as a less expensive substitute) that is breaded and fried. The Wien part indicates that the recipe originated in or is in the style of Vienna - Wien in German. Another popular Schnitzel is Jaegerschnitzel - hunter's style, with a mushroom sauce served over the schnitzel. Often these are almost as big as a dinner plate and boy are they good!

Hot dogs are "wursts" in German - pronounced like "worst" even though they can be "best". Related to bratwurst and the dozens of other varieties of fresh sausage you will find in Germany. When I lived there it was very common to find stands on the street corners that sold the best wursts and pommes frits (say pom fritz) in the world very inexpensively. The French Fries (pommes frits) came in a rolled paper cone with mayonnaise! If you buy wursts from a street vendor in Germany you will usually also be served a hard bread roll and mustard, but the wurst does not come inside a bun like it does in the US and super-soft "air" bread of any kind is virtually unknown. In a restaurant wursts are served on a plate, often with potato salad and red cabbage or sauerkraut.

Hamburgs as we know them here in the US were unknown in Germany (and most of the rest of Europe) until pretty recently. Before McDonald's showed up in the 80's you would every once in a while run across a place that sold something similar to what we might call a "hamburg" but it was made of ground pork rather than beef, which was extremely expensive in Germany.

Answer 3

Wiener Schnitzel is the same in English, Wiener means Vienna.
How to make it?

Recipe for Wiener Schnitzel

Serves 4
4 escallops (thin slices) of veal or pork
salt, ground pepper
flour, breadcrumbs
2 whole eggs
oil to deep fry
1 lemon
Prepare 3 deep plates. Put flour in one, beaten eggs in another and breadcrumbs in the third. The meat is dipped in that same order. Start with moderate amounts; you can always top up quantities as needed.
The meat slices are tenderized and rendered thinner with a meat mallet (available in any kitchen store). The schnitzel fries at high temperature in just 2-3 minutes. The escallops are hammered thin to ensure the meat is cooked through when the outside is crispy.
Season with ground pepper.
Put a schnitzel on the plate with flour, cover both sides and shake off excess flour. Then dip it in the egg, making sure schnitzel is covered with egg. Lift, let excess egg drop off, and lay it in the breadcrumbs. Make sure schnitzel’s surface is coated with breadcrumbs. Again, lift it off plate and shake a little so loose crumbs fall off.
Put oil in a large frying pan 1/2-inch deep and heat. Schnitzels will swim which is deep frying. Get the oil hot enough that the schnitzel sizzles immediately when you put it in. When it has the desired color, turn it.
When cooked, place on paper towels to soak fat from schnitzel. Salt the schnitzel now if you haven’t done so before. It is ready to serve.

Answer 4

schnitzel is a flat piece of meat, mainly veal i believe, and it is dredged in eggs and breadcrumbs and fried. it is usually served with some potato dumplings. wienerschnitzel is a special kind of schnitzel made in austria. it definitely bears no resemblance whatsoever to a hot dog or a hamburger. i do believe that in german cuisine the sausages are not eaten on buns, and i do not believe that they have anything close to a hamburger, so there would be nothing resembling either.

Answer 5

A Wienerschnitzel is a veal cutlet only made in Wien (Vienna). It is pounded thin, rubbed with salt, pepper and crushed garlic. Then it is dredged in flour, beaten egg with milk and finally, breadcrumbs. This is then pan-fried in a mixture of oil and butter for about 2-3 minutes per side.
It is almost impossible to find cutlets of the right sort in the U.S. - I usually just use boneless pork chops, but that's just Schnitzel, not Wiener.

Answer 6

Schnitzel is actually cutlet. It is also a style of cooking a cutlet. There are veal and pork cutlets, and even beef ones, but that is rare.

It has nothing to do with hot dogs or hamburgers.

There was a chain of American fast food restaurants that sold hot dogs and the name was Der Wienerschnitzle, but it is about as far from German food as you can get. Only the name was German, and they were not referring to the food they served!

Answer 7

in Australia a schnitzel is a piece of meat either chicken or veal that is coated in bread crumbs and fried.

A chicken schnitzel is usually a piece of chicken breast that has been beaten flat <1cm coated in milk, egg, bread crumbs - not sure of the order and then either pan or deep fried.

another thing we do with a schnizel is a "chicken parma" where you get the cooked schnizel and spread a dolop of napoli sause then top with a slice of ham and some tasty/chedder cheese and put under a grill till cheese is melted and golden.

Answer 8

My MIL is German and taught me how to make Schnitzel. Like "wonder" said it is usually made by breading veal and frying or a boneless pork loin chop is used instead but it is necessary to pound it flat before dredging.

Answer 9

Not sure what it means, but I know what it is and it isn't a hamburger nor a hot dog. According to an Austrian friend of mine, wiener schnitzel is a breaded meat (veal) similar to our chicken fried steak.http://at.images.search.yahoo.com/search/images?ei=UTF-8&p=Wiener%20schnitzel&rd=r1&SpellState=n-1970037891_q-qFOEmMaBkNMF97GfJO%2FXHAAAAA%40%40&fr2=tab-web&fr=sfp

Also, I learned that "wiener" is what people from Vienna are called.


Back! I searched and I think schnitzel means "scrap" or "shred"

Answer 10

i usually go jaeger on the wiener...haha, as in mushroom gravy on the schnitzel. For a sandwich, english mustard seems like overkill.