Back شنتزل Arabic شنيتزل ARZ Şnitsel Azerbaijani Шницел Bulgarian Schnitzel Catalan Σνίτσελ Greek شنیتسل Persian Leike Finnish Escalope panée French שניצל HE
 | |
| Type | Cutlet |
|---|---|
| Course | Main Course |
| Place of origin | Germany |
| Region or state | Central Europe |
| Associated cuisine | Jewish cuisine Israeli cuisine |
| Invented | 19th Century |
| Serving temperature | 145°F (63°C) |
| Main ingredients | Meat |
| Ingredients generally used | Breading Fat |
| Variations | Wiener schnitzel |
Schnitzel (German: [ˈʃnɪt͡sl̩] ) is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originated as wiener schnitzel and is very similar to other breaded meat dishes.