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Three American Soldiers from Landstuhl Regional Medical Center walked into Andreas Stube, the great little German pub in the center of old Landstuhl, and sat at one of the four tables.
“When my brother heard I was coming to Germany, he said I had to order a schnitzel,” one Soldier told his buddies. “Back when he soldiered in Heidelberg, a schnitzel was the best food he ever ate. So, I’m gonna get me a beer and a schnitzel.”
Karin Noll, co-owner of Andreas Stube, took their drink orders. After bringing three beers, she asked, “And, something to eat?”
“I want a schnitzel,” the first Soldier replied.
“Great. Me too,” echoed the second.
“Sounds good,” the third chimed in.
When the waitress asked what type of schnitzel they wanted, they asked for the “good schnitzel. The kind Germans eat.”
After 10 minutes, Ms. Noll served the Soldiers their schnitzels: one served golden brown with no gravy, one with white gravy and the last with dark brown gravy and mushrooms.
Upon seeing the confused look on their faces, Ms. Noll said, “I brought you three favorite German schnitzels. One is a Wienerschnitzel with veal, one is a chicken schnitzel in cream gravy, and the other is called a Hunter’s Schnitzel, made with pork. Try them all to see why we Germans, and our American customers, enjoy them so much.”
OK, so what really is a schnitzel?
To start, a schnitzel is a cutlet from various kinds of meat, cut thin and pounded to tenderize it.
Sometimes, as with Wienerschnitzel, the chef coats the veal with bread crumbs then pan fries it to golden brown. Or, he cooks a boneless pork cutlet in the same way, but that’s called a Schweine schnitzel Vienna Art (pork cutlet in the Viennese way).
Other variations, such as a Jägerschnitzel (Hunter’s cutlet), omit the coating with the pork cutlet served in a beef-based gravy.
All varieties qualify as schnitzels whether made with veal, pork, chicken or turkey.
The latter two recently became more popular in Germany because of calorie and cholesterol concerns.
By all means, get out to the local restaurants and enjoy the humble schnitzel as the “Food of the Folk,” but remember that many varieties of this most delicious cuisine invite diners to taste something different each time.
And, all are schnitzels!
(Scan the chart below and take it with you on your next visit to a German restaurant.)
Know Your Schnitzel
Schnitzel Type (Sounds like)
Wiener schnitzel (VEE-nur SCHNIT-zul)
The original schnitzel is made of a veal cutlet coated with bread crumbs then pan-fried in lard or oil. Named for the Austrian capitol Vienna, its real origin is much debated. Popular in most European countries, most restaurants serve it without a sauce or gravy.
Schweine schnitzel (SCHVAI-nuh SCHNIT-zul)
Similar to the more expensive veal cutlet schnitzel but made with pork. Served with a choice of potato salad, boiled potatoes, German-style home fries or pommes frites (french fries) and a small salad.
Hänchen schnitzel (HAYN-chin SCHNIT-zul)
Same prep but with chicken breast. Almost all non-veal schnitzels cost less than Wienerschnitzel, so chicken makes for a lighter, less-costly alternative.
Puten schnitzel (POOH-tin SCHNIT-zul)
Same prep but with turkey breast this time.
Zigeuner schnitzel (Zi-GOY-nur SCHNIT-zul)
Gypsy schnitzel is covered in a sauce of green and red peppers, mushrooms, tomato paste, red wine, and chicken broth to give it this piquant taste. Usually a pork cutlet.
Jäger schnitzel (YAY-gur SCHNIT-zul)
The Hunter’s Schnitzel can come in almost any meat desired, but usually it’s from pork or beef. A hearty dark burgundy-mushroom sauce usually covers it. Some restaurants offer this schnitzel in wild game varieties.
Rahm schnitzel (rahm SCHNIT-zul)
A pepper-cream gravy blends with any meat choice, but more likely to contain chicken, turkey or pork.
Schnitzel Holstein (HOLE-stain SCHNIT-zul)
A schnitzel topped with a fried egg. A specialty in Berlin, this variation can use veal, pork, turkey or chicken, depending upon the customer’s choice.
Cordon Bleu (kor-dohn BLUH)
Yes, Cordon Bleu is actually a schnitzel variety from Switzerland! Traditionally a veal cutlet stuffed with ham and cheese, but can come in chicken or turkey just as well.
Parisian Schnitzel (as it appears)
A classic dish from France, this schnitzel comes without the bread crumb crust. A veal cutlet is pounded thin, dipped in flour, then in beaten egg and pan-fried to golden brown.
