A veal cutlet variously seasoned garnished, often with lemon, sardines, and capers.
German for "Viennese cutlet," this famous dish actually originated in France. The schnitzel is dipped in flour, beaten egg and bread crumbs before being sautéed in a hot pan.
deep-fried breaded veal cutlets
This Eastern European specialty whose name translates as Vienna cutlet, is made from a thin slice of veal which is breaded and quickly browned in butter.
German] thin breaded veal or pork cutlet fried in butter. Traditional garnishes are lemon butter, anchovies, and capers.
Thin slices of veal or pork breaded and fried in butter. Traditional garnishes are lemon butter, anchovies, and capers.
