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The German for "cutlet," Schnitzel is now thought of as being meat which has been dipped in egg, breaded and fried. "Wiener Schnitzel" denotes that the cutlet is veal.
deep-fried breaded veal cutlets
a boneless cut of meat , sometimes breaded
a crumbed piece of meat (usually chicken or beef), and then fried, and served with gravy or topped with a tomato-based sauce and melted cheese
Egg- and breadcrumb-battered, fried meat cutlet.
a thin slice of veal; a cutlet. May be breaded and sautéed, as in wiener schnitzel.
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