Slice carefully horizontally into the thickest round edge, slicing about three quarters of the way into the breast (divinding top half of breast from bottom). In Serbia, the word Schnitzel is used to describe any cutlet, not just breaded meat. It is commonly served with spaghetti, fried potatoes, or rice (plain or with beans). It incorporates meats such as veal, pork, beef or chicken and is characterized by using the said meat in a very thin boneless cutlet form. At Figlmüller on Bäckerstraße, we serve the one true Wiener Schnitzel, as our great grandmother fried up over a century ago. In your first bowl, put the flour. In your second bowl, beat the eggs together with 2 tsp of water until well mixed. Bread and salad (or pickles) often accompany the meal. Trim any visible tendons or extra bits of fat from the breast and the tenderloin. Lay down a 2- to 3-foot long strip of plastic wrap on your kitchen countertop. Common garnishes include a slice of lemon or some lettuce. Additionally, clarified butter, the preferred cooking fat for Austrian Wiener Schnitzel, is impermissible for kosher use, as it is a dairy product forbidden for use with meat. Crispy on the outside and succulently tender on the inside, this dish is a firm favourite. The parmo, or Teesside Parmesan, is a schnitzel popular in Middlesbrough, Teesside, and a popular item of take-away food in North East England. For each breast, check to see if there is a tenderloin (an extra flap of meat that sort of hangs off). The meat is usually thinned by pounding with a meat tenderizer. Schnitzel, both chicken and pork, is common in Namibia due to the German colonial history. Restaurants serving the dish can be found throughout the country, though typically it is made of pork or chicken. It is made of chicken, and is usually served with rice, French fries, or pasta. A local urban legend states the dish originated in Serbia and not in Austria, but no one can say why. The dish was popular between the end of the Second World War and the 1990s, when it could be found in most low-end restaurants in Finland. In Israel the dish is called Schnitzel (Hebrew: שניצל, shnitsel). Schnitzel is called dunajski zrezek, meaning Viennese-style cutlets (Vienna is Dunaj in Slovenian). Fry the coated breasts in single-layer batches until they are golden brown on both sides. Schnitzel is popular in Iran, where it is known as shenitsel (Persian: شنیتسل). Some frozen schnitzels are breaded patties made from processed chicken or turkey meat, not whole poultry breasts. In Canada, Schnitzel is often referred to simply as Veal Cutlet or Chicken Cutlet, breaded and fried. Usually, the dish includes a small amount of salad made from fresh vegetables. Pariser schnitzel is similar to Wiener Schnitzel but is floured and fried in an egg batter instead of using breadcrumbs. In Denmark, the dish is called skinkeschnitzel when made of pork and wienerschnitzel when made of veal, and is usually served with fried potatoes, gravy, green or snow peas, and a "boy" (dreng in Danish) consisting of a lemon slice topped with capers, horseradish, and a slice of anchovy. In past decades, its popularity has been dimmed by the rise of fast food. The most common types of donkaseu are "kyeongyangsik"(경양식; Western-style) and "ilbonsik"(일본식; Japanese-style).  The Rahmschnitzel version is made with either veal or pork and topped with a cream sauce, sometimes including mushrooms. * Percent Daily Values are based on a 2000 calorie diet. Schnipo (a schnitzel and fried potato combination) is quite popular. The origins of cordon bleu as a schnitzel filled with cheese are in Brig, Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949.The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.. It is very similar to the dish escalope in France, tonkatsu in Japan, and the milanesa of Italy, Mexico, Uruguay, Paraguay, Argentina, Brazil and chicken fried steak of the American South. During the communist period, a deep-fried breaded hard cheese called smažený sýr (literally, "fried cheese") became popular, mainly among the youth and students, especially served with tartar sauce, a slice of lemon, and boiled new potatoes with melted butter and parsley greens. Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls—first dredge with flour. Contrary to popular belief, […]  The breaded schnitzel is popular in many countries and made using veal, pork, chicken, mutton, beef, turkey, cheese or textured vegetable protein as a vegetarian or vegan alternative.