schnitzel

Schnitzel

A meat dish enjoyed in German-speaking Central European countries such as Austria and Germany . Breaded cutlet is a type of dish that has become a national dish in Germany . The word schnitzel itself means ‘thin meat’, and is used in German-speaking countries such as Germany and Austria. Since the way to eat this thin meat in the country was mainly to coat it with breadcrumbs, it also came to be used to refer to a wide breadcrumbed fried meat dish or jjim dish.[1] Therefore, although it seems the same as the cutlet in the English-speaking world or the pork cutlet in Japan, which uses thick meat as an ingredient , it is different. It is similar to the localized Korean pork cutlet without sauce .

In the past , this could only be heard from the experiences of people who traveled to Austria or neighboring Bavaria , Germany.[2] Although it was a dish, it has now gained some recognition in Korea as it has been featured in various media such as television , Internet news, and travel blogs.

In the Sponge Tonkatsu Road episode, when a viewer said that schnitzel is a German food, there was a scene where the broadcast called it 'Austrian food'.

Wiener schnitzel, the most original or classic schnitzel, uses veal , but it can also be made with pork or chicken.[3] There is a schnitzel made using pork, and in Germany, where pork dishes are developed, pork schnitzel is the mainstream.

During the cooking process, pour enough oil into a frying pan or shallow pot to submerge the meat and cook it. Only the edges are barely submerged, so it can be like pancakes.[4] , you can pour in enough oil to completely submerge the meat and fry it.[5] , In the case of another method, the amount of oil is enough to allow the meat to float and move in the oil, but care must be taken not to pour an abundance of oil into a deep pan and fry it. If you have a cooking technique, in the case of bean schnitzel, even if you leave it as is when you first put the meat in, you should flip the meat once and then fry it while holding the meat with tongs and shaking it in a wide circle. Since there is no rule that says you must flip it only once, you have to flip it several times and shake it while frying.

The origin of schnitzel is Italian cottoletta , and similar to cottoletta, breaded meat dishes spread throughout Europe and became breaded cutlet dishes in various regions of Europe, such as Portuguese panado, Austrian schnitzel, and British cutlets . Tokyo during the Meiji period in the late 19th century, when their diet was actively adopted through the British Navy. Tonkatsu is a Japanese-style cutlet created when Renga-tei , a French restaurant in Ginza , first introduced this British cutlet dish to Japan . So, to summarize accurately, schnitzel itself did not directly become pork cutlet, and schnitzel and pork cutlet are distantly related dishes that have the same roots.

If you order it at an actual restaurant, it is similar to a king pork cutlet , but with a thinner layer of breadcrumbs. Traditional schnitzel is saltier than pork cutlet.[6] It is on the oily side and is thinner than pork cutlet made by stretching the meat. The meat used is about 200-300g, but it is pounded with a hammer to make it infinitely large and has a batter on it, so it is difficult to eat the whole thing by yourself.[7] Of course, this varies slightly from restaurant to restaurant, and in famous restaurants frequented by foreigners, you can often see thin, crispy skin with fairly thick and light meat inside, which is very different from traditional schnitzel.

In extreme cases, authentic schnitzel that comes out really well is sometimes served as a schnitzel the size of a toilet lid, and it is often served with a slice of lemon as a topping because it cannot contain all the greasiness that comes out of this size. Juicing lemon juice and spreading it thinly reduces the oily taste, increases acidity, and stimulates the salivary glands, helping you consume more.

The original menu, Wiener Schnitzel, uses veal instead of pork. Schnitzel Wiener Art is made with pork and is not original. Wiener schnitzel is usually eaten with boiled potatoes, french fries, and potato salad. It is standard to eat Wiener Schnitzel with lingonberry jam (Preiselbeeren), sprinkled with lemon juice, without sauce.

A good schnitzel should not stick to the meat and have a lot of puff. # New York Times # For Chicken Schnitzel

In Germany, Jägersauce made with button mushrooms is used rather than Wiener Schnitzel without sauce .[8] Jägerschnitzel with added[9] Zigeunerschnitzel, which uses sauce made from pepper and paprika/tomato, is the mainstream, and the special menus Hamburger Schnitzel and Holsteiner Schnitzel do not have any additional sauce, but are topped with two fried eggs .[10] Berliner Schnitzel's basic ingredient is unusually cow udder meat , but it is a dish that is difficult to make in Korea because it uses a part that is very unfamiliar in Korea.[11] In the German Wiki classification, Jaeger Schnitzel or Berliner Schnitzel with different original ingredients are classified as not true Schnitzel (Echter Schnitzel). In Bavaria, southern Germany, there is a schnitzel dish called Münchner Schnitzel. This dish is characterized by spreading starch and mustard on pork, coating it with breadcrumbs, and frying it in oil.

In French cuisine , there is Schnitzel Cordon Bleu, which is made by flattening Cordon Bleu in a schnitzel style and eaten by frying it. Except for that, it is virtually no different from cheese tonkatsu. For this reason, many restaurants in Korea and Japan call cheese pork cutlet as 'Kordon Blue'.

The Polish dish Kotlet schabowy and the Czech dish Řízek are also very similar. Croatia also has schnitzel. Cheese seems to be popular. Also in Slovenia .

Italian American as American cuisine There is a dish called Chicken Parmige Ana made by Diaspora , which is cooked in the oven by raising tomato sauce, ham and cheese in chicken schnitzel. It is derived from Italian traditional parmigesana .

In Portugal, schnitzel is called panado, meaning covered in breadcrumbs. It is made with pork (Panado de porco), chicken (Frango panado), and veal (Escalopes de vitela panados) and is eaten with salad, potatoes, rice, or on bread as a sandwich.

Israel Jews sometimes make schnitzel with chicken, especially chicken breast, due to the Jewish doctrine that prohibits pork . Most of the first generation Zionists who immigrated to Palestine around 1900 were European Ashkenazim . When they tried to make the schnitzel they used to eat in their hometown, they had no money to buy beef and pork was prohibited by law, so they started using chicken, which was cheap and not prohibited.

In American cuisine , there is a similar meat dish called chicken fried steak in Texas cuisine . Contrary to the name[12] This one is made with beef, but as the name suggests, KFC It's covered in breadcrumbs like fried chicken , and since it's Texas, where beef rots, it's much thicker than European-style schnitzel.

In Egypt , meat dishes similar to schnitzel exist under the names 'Prah Pane' and 'Praha Pane'. As it is a country with many Muslims , the main ingredients are chicken and beef, which are permitted as halal food in Islam .

Namibia and Tanzania , countries in southern and eastern Africa that were colonized by Germany before World War I, also enjoy eating schnitzel due to the influence of German colonialism. Since it is a country with many wild animals, schnitzel is sometimes made using meat from antelopes such as eland, kudu, impala, or crocodiles.