What type of meat is the main ingredient of traditional Wiener Schnitzel?
Wiener schnitzel "Wiener Schnitzel" no more referred exclusively to a veal dish, but instead to a breaded steak in general. Similar dishes to Wiener schnitzel include ' (from cured meat), and breaded turkey or chicken steaks. Similarly prepared dishes include ', schnitzel cordon bleu filled with ham and cheese and "Pariser Schnitzel". The American chicken-fried steak is often said to be closely related to Wiener schnitzel, the result of the adaptation of the recipe by German or Austrian immigrants to the Texas Hill Country to locally available ingredients. Tonkatsu is a similar, fried pork cutlet from Japanese cuisine, is thicker than its
Wiener schnitzel salted, and rolled in flour, whipped eggs and bread crumbs. The bread crumbs must not be pressed into the meat, so that they stay dry and can be "souffléd". Finally the Schnitzel is fried in a good proportion of lard or clarified butter at a temperature from 160 to 170 °C until it is golden yellow. The Schnitzel must swim in the fat, otherwise it will not cook evenly: the fat cools too much and intrudes into the bread crumbs, moistening them. During the frying the Schnitzel is repeatedly slightly tossed around the pan. Also during the frying, fat can