Replying to Avatar not pascal

It looks like a Wiener Schnitzel.

In Austria, veal is typically prepared like a natural schnitzel for a Jägerschnitzel and not deep-fried.

In East Germany, a Jägerschnitzel is a deep-fried piece of Jagdwurst and it tastes horrible.

And then there's the Wiener Schnitzel and the Schnitzel nach Wiener Art 😋

Wiener Schnitzel is a thin, breaded and deep-fried piece of veal.

The Schnitzel nach Wiener Art is prepared in the same way as the Wiener Schnitzel. The difference is that pork may be used for the Schnitzel nach Wiener Art.

And lard is used to fry the Schnitzel 🧑‍🍳
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Nunya Bidness 1y ago

Wiener Schnitzel, for me, is veal only and I like to think that Jägerschnitzel is any meat used in the same way that's not veal. It makes sense to me seeing as it means "Hunter's cutlet". You really don't hunt for veal.

Although it's really the sauce that helps differentiate; I like a mushroom and onion sauce for Jägerschnitzel but I also make a caper-lemon cream sauce. I'm thinking that's more like extreme northern Italy/Austria but not sure.

I usually use pork, pounded flat and then flour, egg and panko. I like lard for the cooking fat.

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