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A schnitzel is a thin beef slice. Using a meat tenderizer, the flesh is normally thinned down. Before frying, the meat is usually breaded. Breaded schnitzel can be cooked with veal, pig, chicken, mutton, cattle, or turkey and is popular in many countries. Escalope in France, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, milanesa in Argentina, chuleta valluna in Colombia, and “chicken fried steak” in the Southern United States are all extremely similar to schnitzel.
Wiener Schnitzel is a protected geographical indicator in Austria and Germany, and it must be made of veal. Wiener Schnitzel von Schwein/Pute/Huhn (“Viennese schnitzel of pig/turkey/chicken”) or Schnitzel nach Wiener Art can be used when different meats are utilized (“Schnitzel Viennese style”).
All varieties of breaded, fried flat slices of meat are referred to as schnitzel in English. Due to the similarities between schnitzel and escalope, schnitzels are occasionally referred to as escalope in many of the nations mentioned below, and vice versa.
There are two schnitzel-like meals in Egypt, one prepared with chicken and the other with veal. When made with chicken, it is known as “frakh pané” or “” and is often served with french fries, in sandwiches, or as an appetizer on its own. It’s called “boftik” or “” when it’s made with veal.
Due to Namibia’s German colonial background, schnitzel, both chicken and pig, is popular. It’s on the menus of most restaurants in Windhoek, Walvis Bay, and Swakopmund, usually topped with a fried egg and served with potato salad. It’s commonly served with tomatoes, cheese, and other condiments on a Brötchen (German sandwich bun).
Schnitzels are famous in South Africa because of the country’s European background. Chicken schnitzels and cordon bleu schnitzels are prevalent on restaurant menus and in hospitals, while beef and pig schnitzels have been more readily accessible in recent years.
A flattened pork loin is delicately seasoned, floured, dipped in whisked egg, coated in panko crumbs, and deep fried in Japanese tonkatsu (lit. “pork cutlet”). Tonkatsu is frequently served as a side dish with ramen or udon, or with curry and rice.
In 1899, the Rengatei restaurant in Tokyo was the first to introduce pork tonkatsu to the world. Originally known as katsuretsu (cutlet) or simply katsu, it was a kind of yshoku (Japanese copies of European cuisine established in the late 19th and early 20th centuries). Hirekatsu (pork fillet), chicken (chicken katsu), beef (gykatsu), ham (hamukatsu), and minced meat are some of the variations (menchi-katsu).
Pork (donkaseu, from Japanese tonkatsu), chicken (chikinkaseu), and beef (bipkaseu) cutlets are prominent in Korean cuisine. “Kyeongyangsik” (; Western-style) and “ilbonsik” (; Japanese-style) are the two most frequent forms of donkaseu.
Wiener schnitzel is an extremely thin, breaded, and pan-fried veal cutlet that is one of the most well-known specialties of Viennese cuisine, as well as one of Austria’s national meals. In Austrian culture, sauced Wiener schnitzel is considered undesirable.
In Austria, the following unbreaded varieties are popular:
- Jägerschnitzel (hunter’s schnitzel) is a mushroom-sauced schnitzel.
- Rahmschnitzel (cream schnitzel) is a schnitzel served with a cream sauce and mushrooms.
- Zigeunerschnitzel (Gypsy schnitzel) is a schnitzel with tomato, bell pepper, and onion slices in a zigeuner sauce.
Bosnia And Herzegovina (Bosnia And Herzegovina)
The dish is known in Bosnia and Herzegovina as beka nicla or beki odrezak (beki = “Viennese”; nicla = translation of German Schnitzel) and is commonly served with mashed potatoes. A wedge of lemon or some lettuce are common garnishes.