A thin, breaded cutlet of meat, especially veal or pork, that is fried until golden.
From German Schnitzel, diminutive of Schnitz (slice, cut), from schnitzen (to carve). The dish originated in Austria and Germany, with the preparation method giving the food its name based on the cutting technique.
Wiener schnitzel sparked an international controversy - true Viennese schnitzel must be made with veal, and using pork or chicken is considered culinary heresy by purists. The breading technique, called 'Viennese-style,' creates that characteristic golden puffed coating that separates slightly from the meat.
Complete word intelligence in one call. Free tier — 50 lookups/day.