Typically the dishes above are prepared from pork. This term only refers to the use of veal as the main meat. Deselect All. Wieninleike and its variations remain a staple of menus in many non-ethnic or fine dining restaurant in Finland. Schnitzel is highly popular in Slovakia, a country bordering Austria, where it is referred to as vyprážaný rezeň. Tonkatsu is often served as an accompaniment to ramen or udon or featured with curry and rice. When … In Israel, schnitzel is extremely popular, first introduced by European Jews who immigrated to Israel during the middle decades of the twentieth century. Chicken schnitzel (less so beef) is also sold at many take-away establishments. Finde was du suchst - köstlich & originell. "[18][19], "Wiener Schnitzel – Austria's National Food", "Top 10 National Dishes -- National Geographic", "Rund ums Wiener Schnitzel – ein Beitrag zur Sach- und Wortgeschichte", Zur bairisch-österreichischen Küchensprache, "Nur mal so: Wiener Schnitzel ist Kalbfleisch, kein Schnitzel aus dem Toaster", "Wiener Schnitzel – Tips for Preparing a Wiener Schnitzel", Zur Geschichte von Wiener Schnitzel und Costoletta alla Milanese, mit historischen Rezepten, Wiener Schnitzel, All About The Most Loved Food From Austria, https://en.wikipedia.org/w/index.php?title=Wiener_schnitzel&oldid=997580890, Articles containing Italian-language text, Articles with German-language sources (de), Creative Commons Attribution-ShareAlike License, This page was last edited on 1 January 2021, at 06:32. Any schnitzel called by that name has to be made from veal. In Finland, the dish called Wieninleike ("Viennese cutlet"), is almost always made of pork, breaded and fried like the original. You can feed like 4 people with this! In Mexico, Schnitzel is commonly referred to as milanesa. Lebanon likely adopted the French term during the French mandate period of Lebanon. Romanian șnițel[12] (pronounced ['ʃni.t͡sel]) is very common in restaurants, fast-food places, and homes across the country. It is a very thin, breaded and deep fried schnitzel made from veal. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. [4][5][6] It was originally considered a type of yōshoku—Japanese versions of European cuisine invented in the late 19th and early 20th centuries—and was called katsuretsu (cutlet) or simply katsu. Liebe Grüße und bleibt GESUND !!! In Sweden, the dish is called schnitzel or Wienerschnitzel, and is made most commonly of pork, and is often decorated with a caper-filled circle of either genuine anchovies or the Swedish "fake" ansjovis (made of brine-cured sprats). Authentic Wiener Schnitzel vom Schwein & x28;Pork Schnitzel& x29; Served. Wiener schnitzel with potatoes and salad, selective focus. In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. The schnitzel is usually eaten with a side of pommes (fries) or kartoffelsalat (potato salad). So what is a Wiener Schnitzel? or simply rezeň (in the Western parts colloquially also schnitzel). [1] The name Wiener schnitzel is first attested in 1845.[2]. Dear … While schnitzels are fried, escalopes need not be even though it most commonly is. Officially, a Wiener Schnitzel is made with veal, while a schnitzel of this style made from a different meat is a Schnitzel Wiener Art or is qualified as e.g. Schnitzel is also sold in a pita, alongside hummus, French fries and vegetable salad, in a similar way to falafel. The first dish is called "chicken pané" or "فراخ بانى" in Arabic and is usually served with an Egyptian variation of lasagne called "macarona béchamel" or "مكرونة بشاميل" in Arabic. [5] In the popular southern German cookbook by Katharina Prato, it was mentioned as eingebröselte Kalbsschnitzchen (roughly, 'breaded veal cutlets'). Popular unbreaded variants in Austria are: In Bosnia and Herzegovina, the dish is called Bečka Šnicla or Bečki Odrezak (Bečki = "Viennese"; Šnicla = transliteration of German Schnitzel) and is made of veal or beef and usually served with mashed potatoes. At pubs, schnitzel is typically accompanied by chips (French fries), salad, and sometimes bacon. In Croatia, the dish is called bečki odrezak (šnicl) (bečki = "Viennese"; šnicl = transliteration of German Schnitzel) and it is made of pork and served with French fries. So, what is Wiener Schnitzel? Often with Italian tomato sauce, parmigiana cheese or mozzarella cheese. “Wienerschnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal. And if you really want to go crazy, serve it with some traditional german […] In the Netherlands (and Belgium) schnitzel is mostly made of pork and served with fries and vegetable salad. [7] According to Pohl, the dish is first mentioned in connection with Radetzky in 1869 in an Italian gastronomy book (Guida gastronomica d'Italia), which was published in German in 1871 as Italien tafelt, and it is claimed that the story instead concerned the cotoletta alla milanese. Alternatively, green peas or other vegetables are used as a side dish. Wiener schnitzel schwein - Wir haben 22 tolle Wiener schnitzel schwein Rezepte für dich gefunden! To avoid confusion, Austrian and German law requires that "Wiener Schnitzel" be made of veal. In Austria the dish is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with parsley and butter.While the traditional … In 1887, E. F. Knight wrote of a Wienerschnitzel ordered in a Rotterdam cafe, "as far as I could make out, the lowest layer of a Wienerschnitzel consists of juicy veal steaks and slices of lemon peel; the next layer is composed of sardines; then come sliced gherkins, capers, and diverse mysteries; a delicate sauce flavours the whole, and the result is a gastronomic dream. Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes. Also during the frying, fat can be scooped from the pan with a spoon and poured onto the meat. Russian cuisine includes recipes of schnitzel prepared from pork, as well as beef, veal, and chicken. Date: 4 October 2018: Source: Own work Original text: Eigenes Foto: Author: Dr. Bernd Gross: Licensing . Wiener Schnitzel. Wiener Schnitzel (Viennese Schnitzel in German, where Schnitzel means a cutlet without bones) is a traditional Austrian dish and is a popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried. Tonkatsu is a similar, fried pork cutlet from Japanese cuisine. The milanesa memela napolitana is made with a thick fried tortilla with a milanesa on top, with ham, tomato sauce and grated cheese. Cooking Tips. Using meat, it is called "بفتيك". 4 boneless pork loin chops (about 5 to 6 ounces each) 1 1/2 cups all-purpose flour. The German word schnitzel (Middle High German: snitzel) is a diminutive of sniz, 'slice'. This traditional German Schnitzel is prepared the same way as Austrian … It is often served with french fries or mashed potatoes. It … It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria. For generations it was enjoyed, together with potato omelettes, on family picnics in the countryside. 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. immer gerne serviert werden Naturschnitzel. Schnitzel in Spain is Escalope or Escalopa. I highly recommend the Wiener Schnitzel Vom Schwein, which has breaded, pan-fried pork cutlets with potatoes and salad. A similar dish is called zagrebački odrezak (šnicl) (a variation on cordon bleu). Although closely linked with Vienna (Wiener means “Viennese” in German), the Schnitzel actually originated in Milan, Italy. It is a popular food in Israeli cuisine. Most commonly, the meats are breaded before frying. a Wiener Schnitzel vom Schwein. Zwecks besserer Einteilung, bitte bis 9.30 bestellen. It is often served with boiled or mashed potatoes or potato salad. Bread and salad (or pickles) often accompany the meal. It is often made of pork or chicken, and is typically served with fried potatoes (not peeled), boiled potatoes, mashed potatoes, fries (especially in canteens), potato salad, or rice. A specialty from western Romania is the mosaic șnițel made of two thin meat layers (usually each layer of different meat) and a vegetable (usually mushroom) filling. It must be made of veal; when made with any other type of meat, it cannot technically be called Wiener schnitzel. In Turkey, the dish is spelled schnitzelm şinitzel, or şnitzelm and pronounced in a similar way to German. It is usually served with white gravy. In Israel the dish is called Schnitzel (Hebrew: שניצל‎, shnitsel). Very interesting is its origin. The Schnitzel was then mentioned in the 19th century as Wiener Schnitzel analogically to the Wiener Backhendl.[6]. In Egypt, there are two dishes called pane. Dieses köstliche Rezept aus der norditalienischen Küche wird mit kleinen, dünnen Kalbsschnitzeln zubereitet. However, this dish is thicker than its European counterparts, and is widespread in both Japan and South Korea. It is common at truck stops, and it is usually ordered à la carte, coming with a lemon wedge, but one can also find it in the frozen sections in supermarkets or premade and ready to cook. [7] In the Netherlands, every butcher has his own variants. The alternative, thin pounded pork chops, was called von schwein to differentiate, but such nomenclature has largely disappeared (and much that you will find in the states is pork). It is usually served with French fries, potato mash, or wedge potatoes. Similar dishes to Wiener schnitzel include Surschnitzel (from cured meat), and breaded turkey or chicken steaks. In Austria and Germany, Wiener Schnitzel is a protected geographical indication and must be made of veal. A schnitzel made of pork can be called "Wiener Schnitzel vom Schwein" (Viennese schnitzel from pork) or "Schnitzel Wiener Art" (Viennese style schnitzel). In New Zealand their beef Schnitzel meals are almost … Cordon bleu șnițel (made from pork loin stuffed with cheese and ham) is also very popular. Usually, the dish includes a small amount of salad made from fresh vegetables. [13] The Rahmschnitzel version is made with either veal or pork and topped with a cream sauce, sometimes including mushrooms. Place bread crumbs on a plate. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. So kann es im Zuge der ESSEN AUF RÄDER RUNDE mitgeliefert werden, kann auch abgeholt werden! The Schnitzel must swim in the fat, otherwise it will not cook evenly: the fat cools too much and intrudes into the bread crumbs, moistening them. "pork cutlet") consists of a flattened pork loin, lightly seasoned, coated in flour, dipped in beaten egg, coated with panko crumbs and deep fried. Japanese tonkatsu (豚カツ, lit. Piccata milanese … The Romanian șnițel is made in the same manner as the Austrian one, but as a local characteristic is made of almost any type of meat (chicken, pork, veal or beef). The chuleta is a traditional dish of the Valle del Cauca region. Normally served simple and unadorned, the fast food version is differentiated by being served sandwich/burger style. It also used to be and to some degree still is a typical packed lunch for day trips, when it was consumed with bread (often between two slices of bread as a sandwich). In Mexico, milanesa usually refers to the preparation method; any type of meat that is pounded thin, breaded and fried might be referred to as a milanesa. To avoid confusion, Austrian and German law requires that "Wiener Schnitzel" be made of veal. This is my absolutely favorite schnitzel to make. During the early years of the state of Israel, veal was not obtainable,[15] and chicken or turkey proved to be inexpensive and tasty substitutes. They are small, oval-shaped patties made by deep-frying a mix of ground meat, onion, potato, and herbs. Schnitzel presentations are called chuleta in Colombia. They are composed of flat pieces of chicken, veal, or mostly pork, covered with flour, and then deep-fried. The parmo, or Teesside Parmesan,[14] is a schnitzel popular in Middlesbrough, Teesside, and a popular item of take-away food in North East England. In Lebanon, the dish is normally called escalope. In earlier days, the garnish consisted of capers and anchovies,[14] nowadays a lemon slice and parsley are more common. 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. Typically, it is served with mashed or fried potatoes with green salad garnish. The gravy is rich and creamy, and the schnitzel is crispy and … In Canada, Schnitzel is often referred to simply as Veal Cutlet or Chicken Cutlet, breaded and fried. A tradicionális bécsi szelet (németül Wiener Schnitzel; magyarul „vínersnicli” néven is ismeretes) a bécsi konyha közismert, 3-4 milliméter vastagságúra kivert, borjúhúsból (borjú dió, frikandó, felsál vagy alaposan megtisztított lapocka) készített, panírozott, húsétele (Wiener Schnitzel vom Kalb). Plain and parmigiana schnitzels are sometimes respectively known by colloquial names "Schnitty", "Schnitter", "Parma", or "Parmi". It is served in restaurants, and is a common meal in Hungarian homes, often prepared on Sundays or for festivities with spätzle, French fries, mashed potatoes, or rice. Paprikaschnitzel Documents in the Milan archive of Saint Ambrose dated 1148 use the Latin name lumbolos cum panitio,[9] which can be translated as "little chops with breadcrumbs". Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden. In 2007, linguist Heinz Dieter Pohl could prove that this story had been invented. Enjoy this Austrian dish with potatoes or Nocken. Nowadays, the term “‘Wiener schnitzel” is legally protected under Austrian and German laws. Due to the similarity between schnitzel and escalope, in many of the countries listed below, people sometimes refer to schnitzels as escalope, and vice versa. Schnitzel is popular in Iran, where it is known as shenitsel (Persian: شنیتسل‎). With potato salad topped with chopped chives. Das klassische Wiener Schnitzel - Rezept wird am liebsten sonntags mit Petersilkartoffeln oder Reis serviert. In Serbia, the dish is called bečka šnicla (Viennese schnitzel). Some frozen schnitzels are breaded patties made from processed chicken or turkey meat, not whole poultry breasts. It is made of chicken, and is usually served with rice, French fries, or pasta. It can also be made from chicken. A popular variation is made with pork instead of veal, because pork is cheaper than veal (usually about half the price). "[10], The dish is prepared from veal slices, butterfly cut, about 4 mm (0.16 in) thin and lightly pounded flat, slightly salted, and rolled in milk, flour, whipped eggs, and bread crumbs. Schnitzel is also very popular in the Czech Republic, where it is known as a smažený řízek or just řízek, and is made of pork, chicken, or veal. "[6], Pohl doubts that Wiener schnitzel came from Italy at all, with the basis that in the other "imported dishes" in Austrian cuisine, the original concept is mentioned, even if in Germanised form, such as in goulash or Palatschinke (that is, pancake), and the schnitzel does not appear even in specialised cookbooks about Italian cuisine. If made with pork, it must say also say “vom Schwein.” If made from Turkey cutlets, it must also say “von der Pute.” Wiener Schnitzel is so popular in Hungary that some believe it is a Hungarian dish. Dinner at Alt Wiener Beisl "zu den 2 Lieserln" in Vienna. In Austria, by law it has to be called Wiener Schnitzel vom Schwein to show it is different it from the original. In Argentina and Uruguay, this dish, called milanesa, consists of a thin slice of beef, chicken, veal, or sometimes pork, and even eggplant or soy. Wiener schnitzel. In Serbia, the word Schnitzel is used to describe any cutlet, not just breaded meat. Sometimes, it may have grilled cheese in it. Each slice is dipped into beaten eggs, seasoned with salt, and other ingredients according to the cook's taste (like parsley and garlic). In Germany we enjoy it a lot with pork instead of veal, and in this case it is called “Schnitzel Wiener Art”, or “Wiener Schnitzel vom Schwein” – pork – (in Austria) to differentiate it from the original. A local urban legend states the dish originated in Serbia and not in Austria, but no one can say why. Schnitzel is very similar to the dish escalope in France, tonkatsu in Japan, the milanesa of Italy, Mexico, Uruguay, Paraguay, Argentina, Brazil, Venezuela and chicken fried steak of the Southern United States. If you use pork for e.g. Some restaurants offer the cordon bleu variant, a slice of schnitzel rolled and filled with cheese and ham. Dinner plate of traditional Austrian dish Wiener schnitzel. In Austria and Germany, the term Wiener Schnitzel is protected by law. Lunch restaurants, highway rest stops and restaurants attached to gas stations are most prominently associated with this type of menu in Finland. =Wiener Schnitzel - Schwein mit RisiPisi und Salat =Pute natur mit Zuchhinigemüse, Reis und Salat =Palatschinken mit Gemüse , Käse überbacken und Salat. Related terms . It is also popular with french fries, in sandwiches, or eaten alone as an appetizer. This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Germany license. [6], Pohl relates this anecdote with the words: "This story is scientifically meaningless, it does not cite any sources and it is not mentioned […] in the literature about Radetzky. It is commonly served with spaghetti, fried potatoes, or rice (plain or with beans). The meats of choice are beef or chicken, while veal and pork are relatively rare. The English term schnitzel means in general all types of breaded, fried flat pieces of meat. It is usually made of pork, or sometimes chicken. A schnitzel is a thin slice of meat fried in fat. which is a popular substitute, the term changes to “Wiener schnitzel vom Schwein” or simply “schnitzel”. - Teesside Parmesan recipe", https://www.youtube.com/watch?v=-IDYzdKihUQ, https://en.wikipedia.org/w/index.php?title=Schnitzel&oldid=1014916748, Articles containing Middle High German (ca. Traditionally schnitzel is made from veal, but you can also find many pork variations. It is also popular as a sandwich, served in a bun with lettuce (sandes de panado). Blog post at Tamarind and Thyme. A typical Dutch variant is the 'gehaktschnitzel', a schnitzel made of minced meat. Variations include the use of pork fillet (hirekatsu), chicken (chicken katsu), beef (gyūkatsu), ham (hamukatsu) and minced meat (menchi-katsu). It is served with rice, fries, or boiled potatoes, and green peas. Thought to have been introduced in Persia during the World Wars, shenitsel is usually thicker, bigger, spicier, and fried with a more crispy breading than the standard schnitzel. Es gehört zu den bekanntesten Spezialitäten der Wiener Küche. The Wiener Schnitzel is the most popular meat dish known in other countries. It is often cooked at home, as it is an easy-to-do kind of food, but some restaurants have it on their menus. Beef (which may be veal) and chicken schnitzel are both very popular dishes in Australia, particularly in pubs where they are among the most widely available meals. Wiener schnitzel with potatoes and salad. Many falafel stands also offer a schnitzel in a pita. A vigorously pounded meat, breaded and deep fried, and served with a lathering of gravy. Another Iranian dish, kotlet (Persian: کتلت‎), should not be confused with shenitsel. It is served with sauerkraut and boiled potatoes. TEAM MARCHHART. There’s nothing better than a good schnitzel – or, wiener schnitzel vom schwein, as it’s known in German. Chicken schnitzels and cordon bleu schnitzels are a common item on most restaurant menus and hospitals, and in recent years, beef and pork schnitzels have also become widely available. The bread crumbs must not be pressed into the meat, so that they stay dry and can be "souffléd". The picture below shows a Hühnerschnitzel (chicken schnitzel) with pumpkin seed breading and fries as a side dish. Pork tonkatsu was invented in Japan in 1899 at the Rengatei restaurant in Tokyo. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar cheese. 2 large eggs Schnipo (a schnitzel and fried potato combination) is quite popular. The pork version is called „Schnitzel Wiener Art“ (Vienna Style Schnitzel) in Germany and „Wiener Schnitzel vom Schwein“ (Wiener Schnitzel with pork) in Austria. Also a recipe for șnițel de ciuperci, a mushroom fritter, is common. Common garnishes include a slice of lemon or some lettuce. [8], Pohl hints that there had been other dishes in Austrian cuisine, before the Schnitzel, that were breaded and deep fried, such as the popular Backhendl, which was first mentioned in a cookbook from 1719. No such Count Attems appears in any biographical work about the Austrian monarchy, which would have corresponded to this time and position. The Schnitzel is cooked after it turns golden yellow or brown.[13]. Originally the Wiener Schnitzel is from Austria, and the name is protected by law, plus it has to be cooked with veal. The cordon bleu variant of schnitzel – two slices of schnitzel (or one with a pocket) filled with cheese, typically Emmentaler or Gruyere, and a slice of ham – is also popular in Switzerland. The schnitzel tradition was brought from Europe to Israel by Ashkenazi Jews. Kosher salt and freshly ground black pepper. A Schnitzel made from pork is usually called a Schnitzel Wiener Art (Viennese style schnitzel) or Wiener Schnitzel vom Schwein (wiener schnitzel from pork). Wiener Schnitzel. 1050-1500)-language text, Articles containing Japanese-language text, Articles containing Persian-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 29 March 2021, at 19:04. Finally the Schnitzel is fried in a good proportion of lard or clarified butter at a temperature from 160 °C (320 °F) to 170 °C (338 °F)[12] until it is golden yellow. In the northern state of Nuevo León, perhaps due to the influence of German and Czech immigrants, the dish known as milanesa is extremely popular and stands on its own as a main dish in most restaurants. Kaidong With Kat 01 - Wiener Schnitzel (Vom Schwein)開動with貓01 - 維也納炸肉排 Other variants of the schnitzel, not all necessarily made with a bread crumb crust, include: Wiener schnitzel from veal, as served in Vienna, A Wiener schnitzel served in Carinthia, Austria, Schnitzel platter consisting of veal, pork, and chicken schnitzels, served with mashed potatoes, beetroot, mushroom cream sauce and side salad, Swiss schnitzel, served with french fries and side salad, Surf and turf schnitzel: a chicken schnitzel topped with prawns and served with french fries, June Meyers Authentic Hungarian Heirloom Recipes Cookbook, "Wiener Schnitzel – Austria's National Food", "BBC - Tees Parmo! Packaged schnitzels are widely available from the frozen food section in most supermarkets. Wiener Schnitzel ist ein dünnes, paniertes und ausgebackenes Schnitzel aus Kalbfleisch. [3] When other meats are used, it can be called Wiener Schnitzel vom Schwein/Pute/Huhn ("Viennese schnitzel of pig/turkey/chicken") or Schnitzel nach Wiener Art ("Schnitzel Viennese style"). [8][9] Wiener Schnitzel. … Deutsch: Wiener Schnitzel vom Schwein, Schweizerhaus im Wiener Prater. mmmm… This must be what heaven tastes like. It is often topped with red peppers and it is very commonly served as a sandwich. Different varieties of panado can be made with chicken (panado de frango), turkey (panado de peru), pork (costeleta panada for pork chop, febra panada for pork without bone), or veal (escalope de vitela panado). The Radetzky legend is however based on this book, which claims that a Count Attems, an adjutant to the emperor Franz Joseph I of Austria gave a notice from Radetzky about the situation in Lombardy and mentioned a tasty veal steak in a margin note. Breaded schnitzel with sauce is considered a no-go in Austrian culture.[10]. Schnitzels are popular in South Africa, due to the European heritage in the country. Schnitzel has become so popular that it is regularly described as one of Israel's "national dishes. Schnitzel is called dunajski zrezek, meaning Viennese-style cutlets (Vienna is Dunaj in Slovenian). It is usually served with french fries, refried beans, rice, and a lettuce salad. and the other one is known panne which is with meat and usually served with french fries. Schnitzel, both chicken and pork, is common in Namibia due to the German colonial history. While the traditional Wiener Schnitzel is made of veal, it is now sometimes made of pork, though in that case it is often called Wiener Schnitzel vom Schwein. In Korean cuisine, pork (donkaseu, from Japanese tonkatsu), chicken (chikinkaseu), and beef (bipkaseu) cutlets are popular. Common garnishes include a slice of lemon or some lettuce. This can be a hint that a dish similar to the cotoletta alla milanese already existed at that time. Dip each cutlet into the egg mixture, then press in the bread … You are free: to share – to copy, distribute and transmit the work; to remix – to adapt the work; Under the following conditions: … Breaded and Fried Pork Cutlet | Wiener Schnitzel vom Schwein Wiener Schnitzel will fill you up after a long day hiking, skiing, or swimming. Wiener Schnitzel comes originally from Austria and the name is protected by law and it has to be cooked with veal. 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. It is often eaten in a Brötchen (German sandwich roll) with tomatoes, cheese, and other dressing. The dish is referred to as “milanesa” in some of the Latin American countries. [17] Kashrut laws also forbid using milk, butter or similar dairy products with meat, so kosher Schnitzel is prepared with Cooking oil. The dish is traditionally served in Austria with Butterhead lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions), potato salad, cucumber salad, or parsley potatoes. Pork schnitzel (Wiener Schnitzel vom Schwein), served with mashed potato and side salad. Gebackene Spezialitäten von der Pute, vom Schwein und Huhn, großer Salat mit Joghurt-Dressing, 2 kalte Saucen und eine Riesen-Portion Reis 31,50€ 600 —> Sonderwunsch: Unsere Schnitzel sind dünn ausgeklopft; wünschen Sie eine dickere Qualität, so sagen Sie es uns bitte! In northern Baja California, Sonora, Sinaloa, and Chihuahua (due to U.S influence), it features lettuce, tomato, and mayonnaise like a traditional sandwich, but the milanesa is also common in these regions as the main course of a meal.