Wiener Schnitzel
E56331
Wiener Schnitzel is a traditional Austrian dish consisting of a thin, breaded and fried veal cutlet, closely associated with Viennese cuisine.
Statements (45)
| Predicate | Object |
|---|---|
| instanceOf |
Austrian cuisine
→
dish → meat dish → |
| associatedWith |
Vienna
→
Viennese cuisine → |
| coating |
breadcrumbs
→
egg → flour → |
| commonMislabeling |
pork schnitzel sold as Wiener Schnitzel outside Austria
→
|
| cookingMethod |
breaded
→
fried → |
| countryOfOrigin |
Austria
→
|
| cuisineType |
Central European cuisine
→
|
| etymology |
German for "Viennese schnitzel"
→
|
| mainIngredient |
veal
→
|
| meatCut |
cutlet
→
|
| meatPreparation |
thinly pounded
→
|
| notableIn |
Austrian national cuisine
→
|
| preparationStep |
meat is coated with breadcrumbs
→
meat is dipped in beaten egg → meat is dredged in flour → meat is pounded thin → meat is shallow-fried until golden brown → |
| protectedDesignation |
yes, in Austria for veal-only version
→
|
| regulatedNameInAustria |
must be made from veal
→
|
| similarDish |
German schnitzel
→
cotoletta alla milanese → |
| status |
one of Austria's national dishes
→
|
| textureCharacteristic |
crispy crust
→
tender meat → |
| traditionalServingStyle |
served flat on plate
→
|
| traditionalUtensilForPounding |
meat mallet
→
|
| typicalAccompaniment |
lemon wedge
→
|
| typicalCourse |
main course
→
|
| typicalFatUsed |
clarified butter
→
lard → |
| typicalSeasoning |
pepper
→
salt → |
| typicalServingTemperature |
hot
→
|
| typicalSideDish |
cucumber salad
→
lingonberry sauce → parsley potatoes → potato salad → |
| typicalThicknessBeforeCooking |
pounded to a few millimeters
→
|
| variant |
Schnitzel Wiener Art
→
|
Referenced by (1)
| Subject (surface form when different) | Predicate |
|---|---|
|
Vienna
→
|
famousFood |