Das Cookbook: German Cooking . . . California Style by Hans Rockenwagner Jenn Garbee Wolfgang Gussmack

Author:Hans Rockenwagner, Jenn Garbee, Wolfgang Gussmack [Röckenwagner, Hans; Garbee, Jenn; Gussmack, Wolfgang; Valentine, Staci]
Format: epub
ISBN: 9781938849633
Publisher: Perseus Books, LLC

SCHNITZEL

Many Americans think of schnitzel as a specific dish, usually veal or chicken, that is pounded thin, breaded, and pan-fried. That version, which is very good, is called wiener schnitzel, or Viennese-style schnitzel.

But in Germany, schnitzel is a broad category for the way meat is cut. The word literally means “cutlets.” There are countless variations using different types of meat and all sorts of preparations (even a “natural” schnitzel, meaning naked with no breadcrumbs), and sauces, from cream to tomato-based.

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