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Wiener schnitzel (from the German Wiener Schnitzel, meaning Vienna-style veal cutlet) is a traditional Vienna dish. Possibly originating in Northern Italy (as cotoletta alla milanese), the recipe may have appeared in Vienna during the 15th or 16th century. According to another theory, it was introduced by Field Marshal Radetzky in 1857. The term "Wiener schnitzel" itself dates to at least 1862.
The term Schnitzel parallels the English "cutlet"; they are diminutive forms of the respective terms for "cut". Note that the diminutive suffix in Schnitzel is a South German form; the North German equivalent would result in Schnittchen which is the German term for an "open-face" sandwich. In addition, there is a German term Kotelett(e) which is a cognate of cutlet; while a Schnitzel is generally cut from the hindquarters (rump/round), a Kotelett is from the chuck or forerib; the former is usually pork, beef, or veal, while the latter is almost exclusively pork.
Wiener schnitzel is traditionally prepared from a thinly-sliced piece of veal, which is further tenderized by pounding with a meat mallet and then successively dipped into wheat flour, eggs and breadcrumbs before being fried in clarified butter or lard. Sometimes the breadcrumbs are seasoned with freshly ground black pepper. It is now more often made with thin pork escalopes.
Traditionally, Wiener schnitzel is served with potato salad and a slice of lemon. Roast potatoes, french fries (chips), rice, and cranberry sauce are all optional but considered bad cooking etiquette by purists.
Originally a festive dish – in the 17th and 18th centuries, sometimes gold dust was mixed into the breadcrumbs to provide an extra golden, luxurious colour – it has become one of the most popular meals among Austrians and is now enjoyed at all kinds of occasions. There are even Austrian fast food chains serving mostly schnitzels.
Many restaurants offer cheaper schnitzels made from pork, and variants made of turkey have become popular more recently, but Austrian restaurant regulations require that "Schweineschnitzel" (pork schnitzel) or "Putenschnitzel" (turkey schnitzel) be indicated on the menu if no veal is used. Another alternative is "Schnitzel Wiener Art" (pork schnitzel Vienna style).
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In the Teesside area of England, the Parmo is a popular take out meal. Made from flattened, breadcrumbed pork or chicken rather than veal, it is topped with bechamel sauce, grated cheese and then grilled.
Schnitzel is often referred to escalope in the UK - particularly when applying the process to chicken
====== Unlike in Austria, schnitzel is served with gravy in Sweden.
====== In Australia, it has become a favourite "pub meal" (often pronounced 'Snitzel'), usually made from beef or chicken rather than veal, and commonly served with gravy and chips (french fries) or as parmigiana topped with tomato sauce and cheese.
====== Called schnitzel (שניצל) or kteta (כתיתה) in Israel, it is a very popular food item and considered a staple of Israeli cuisine. Schnitzel was brought to Israel by the way of Ashkenazi Jews coming from Europe. It is either made of a bread crumb and egg batter or spiced with paprika and then fried. The meat is often either chicken or turkey and served with french fries or rice. Ketchup and hummus are common condiments. Chicken schnitzel is very popular in Israel, and often called the national dish. Many Israelis were of Viennese or German origin, but during the early years of the state, veal was unobtainable, and turkey proved an inexpensive and tasty substitute. Schnitzel is also a tradional Ashkenazi Jewish recipie and considered part of Jewish cuisine. 'Tivool' was the first food company to produce a meat-like vegetarian schnitzel.
====== Schnitzel is also highly popular in the Czech Republic where it is known as a řízek and is made of pork meat or chicken. It is often served with boiled or mashed potatoes.
====== Polish kotlet schabowy is similar, but lighter than the traditional Austrian dish.
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In Portugal a similar dish is made, called Bife Panado.
====== Due to the strong Austrian influence from the Austria-Hungary era Wienerschnitzel is very popular in Hungary, known as rántotthús or bécsi szelet. Most restaurants offer the Cordon bleu variant.
Other variants of the schnitzel, not all necessarily made with a breadcrumb crust, include: