"Milanesa The milanesa (in Italian ""cotoletta alla milanese"") is a South American variation of an Italian dish where generic types of breaded meat fillet preparations are known as a ""milanesa"". The milanesa was brought to the Southern Cone by Italian immigrants during the mass emigration called the Italian diaspora between 1860-1920s. Its name probably reflects an original Milanese preparation, ""cotoletta alla Milanese,"" which is similar to the Austrian ""Wiener Schnitzel"". A milanesa consists of a thin slice of beef, chicken, veal, or sometimes pork, eggplants, tempeh or soy. Each slice is dipped into beaten eggs, seasoned with salt, and other"
"Vienna sausage A Vienna sausage (; Viennese/Austrian German: ""Frankfurter Würstel"" or ""Würstl""; Swiss German ""Wienerli""; Swabian: ""Wienerle"" or ""Saitenwurst"") is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low temperature smoking. The word ""Wiener"" means ""Viennese"" in German. In Austria the term ""Wiener"" is uncommon for this food item, which instead is usually called Frankfurter Würstl. The ingredients, preparation, size and taste can vary widely by both manufacturer and region of sale. In some European countries, cooked and often smoked wiener sausages bought fresh from supermarkets, delicatessens and butcher"
"every restaurant that serves Viennese cuisine and can be eaten hot or cold. The traditional 'Wiener Schnitzel' though is a cutlet of veal. Other examples of Viennese cuisine include ""Tafelspitz"" (very lean boiled beef), which is traditionally served with ""Geröstete Erdäpfel"" (boiled potatoes mashed with a fork and subsequently fried) and horseradish sauce, ""Apfelkren"" (a mixture of horseradish, cream and apple) and ""Schnittlauchsauce"" (a chives sauce made with mayonnaise and stale bread). Vienna has a long tradition of producing cakes and desserts. These include ""Apfelstrudel"" (hot apple strudel), ""Milchrahmstrudel"" (milk-cream strudel), ""Palatschinken"" (sweet pancakes), and ""Knödel"" (dumplings) often filled with"
"cooking. They are available plain (in a gelatin, similar to aspic) or with a variety of flavorings, such as smoke, chili or barbecue sauces. Vienna sausage consumption peaked in the 1940s to 1970s, but has declined since then. Vienna sausage A Vienna sausage (; Viennese/Austrian German: ""Frankfurter Würstel"" or ""Würstl""; Swiss German ""Wienerli""; Swabian: ""Wienerle"" or ""Saitenwurst"") is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low temperature smoking. The word ""Wiener"" means ""Viennese"" in German. In Austria the term ""Wiener"" is uncommon for this food item, which instead"
"usually made of ground pork and spices, the ""Wiener"" (Viennese), which may be pork or beef and is smoked and fully cooked in a water bath, and ""Blutwurst"" (blood sausage) or ""Schwarzwurst"" (black sausage) made from blood (often of pigs or geese). Thousands of types of cold cuts also are available. There are many regional specialties, such as the ""Münchner Weißwurst"" (Munich white sausage) popular in Bavaria or the ""Currywurst"" (depending on region, either a steamed pork sausage or a version of the ""Bratwurst"", sliced and spiced with curry ketchup) popular in the metropolitan areas of Berlin, Hamburg and the"
"German ""Schnitzel"") and is made of veal or beef and usually served with mashed potatoes. Common garnishes include a slice of lemon or some lettuce. In Brazil, such preparations, designated ""à milanesa"" (Milanese-style), are quite common, especially in the more European-influenced southern region of the country. The meats of choice are beef or chicken, while veal and pork are relatively rare. Called шницел (""shnitsel""), it is made from ground veal, formed as a thin patty, seasoned with salt and black pepper, then breaded and fried. The dish usually is served with a choice of mashed or roasted potatoes, French fries,"
"not pressed, though. On September 25, 2010, Switzerland's finance minister Hans-Rudolf Merz, reading in parliament a nearly incomprehensible text which had been prepared by bureaucrats, started giggling uncontrollably when he reached a mention of Bündnerfleisch. Bündnerfleisch Bündnerfleisch, also known as Bindenfleisch or Viande des Grisons, is an air-dried meat that is produced in the canton of Graubünden, Switzerland. The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs. The initial curing process,"
"taken in the evening. A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a ""Jause"", and a more substantial version akin to a British ""ploughman's lunch"" is called a ""Brettljause"" after the wooden board on which it is traditionally served. The most popular meats in Austria are beef, pork, chicken, turkey and goose. The prominent Wiener Schnitzel is traditionally made of veal. Pork in particular is used extensively, with many dishes using offal and parts such as the snout and trotters. Austrian butchers use a number of special cuts of"
"Knipp Knipp (in the Hanover area: ""Calenberger Pfannenschlag"") is a type of sausage made by mixing meat with grains (""Grützwurst"") related to ""Pinkel"" which comes from the Bremen and Lower Saxony regions of Germany. ""Knipp"" is made from oat groats, pork head, pork belly, pork rind, liver and broth and seasoned with salt, allspice and pepper. ""Knipp"" is usually sold in roughly long and thick sausages as a ""Stange"" (""stick"") or ""Rolle"" (""roll""). The smoked sausage is sold and consumed having been roasted, either just with bread, or with roast or boiled potatoes and gherkins, sweet and sour pumpkin, apple"
"Zürcher Geschnetzeltes Zürcher Geschnetzeltes (German for ""sliced meat Zurich style"", ""Züri-Gschnätzlets"" in Zürich German, émincé de veau zurichoise in French) is a Swiss dish from the Zurich region. The first mention of Zürcher Geschnetzeltes is in a cookbook from 1947. That recipe describes the ingredients as sliced veal strips, white wine, cream, and demiglace. Contemporary recipes additionally call for sliced veal kidney and mushrooms. The veal and kidney are cut into small thin strips. The meat is sautéed quickly in a very hot pan with a little butter and a bit of chopped onion. Then the meat is taken out"
"Euro 2008 which saw a Spanish 1–0 victory over Germany. Tennis tournament Vienna Open also takes place in the city since 1974. The matches are played in the Wiener Stadthalle. The Neu Donau, which was formed after the Donauinsel was created is free of river traffic and has been referred to as an ""autobahn for swimmers"" due to its use by the public for commuting. Vienna is well known for ""Wiener Schnitzel"", a cutlet of veal ""(Kalbsschnitzel)"" or pork ""(Schweinsschnitzel)"" that is pounded flat, coated in flour, egg and breadcrumbs, and fried in clarified butter. It is available in almost"
"dietary kashrut laws, which do not allow pork to be used. Additionally, clarified butter, the preferred cooking fat for Austrian ""Wiener Schnitzel"", is impermissible for kosher use, as it is a dairy product forbidden from use with meat; vegetable oils are therefore preferred. Before frying, the schnitzel is coated with a mixture of beaten eggs and bread crumbs, sometimes spiced with paprika or sesame seeds. The Israeli schnitzel is usually served with mashed potatoes, French fries, rice, or pasta, accompanied by ketchup, hummus, or vegetable salad. The schnitzel tradition was brought to Israel by Ashkenazi Jews coming from Europe, among"
"of the pan and kept warm. White wine is added to the same pan with cream and demiglace and reduced into a sauce. The meat is added to the hot but not boiling reduction. Sliced mushrooms are added. Finally, the dish is garnished with pepper, salt, paprika powder and lemon juice. It is typically served with rösti but is widely enjoyed with spätzle, tagliatelle, rice, or mashed potatoes. Zürcher Geschnetzeltes Zürcher Geschnetzeltes (German for ""sliced meat Zurich style"", ""Züri-Gschnätzlets"" in Zürich German, émincé de veau zurichoise in French) is a Swiss dish from the Zurich region. The first mention of"
"and mutton were eaten because cattle were seldom bred. In contemporary Argentina, where steak consumption is very high, steak is a significant part of the national cuisine and the barbecue asado has the status of a national dish. In Austria, the national dish is Wiener Schnitzel, which is a type of steak made from veal. Advice on butchery and recipes for American black bear steak and chops is provided by US governments. Many types of beefsteak exist. The more tender cuts of beef, from the loin and rib, are cooked quickly, using dry heat, and served whole. Less tender cuts"
"Bündnerfleisch Bündnerfleisch, also known as Bindenfleisch or Viande des Grisons, is an air-dried meat that is produced in the canton of Graubünden, Switzerland. The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs. The initial curing process, lasting 3 – 5 weeks, takes place in sealed containers stored at a temperature close to freezing point. The meat is regularly rearranged during this stage, in order to ensure that the salt and seasonings"
"be scooped from the pan with a spoon and poured onto the meat. The Schnitzel is cooked after it turns golden yellow or brown. The dish is traditionally served in Austria with ""Kopfsalat"" (lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions), potato salad, cucumber salad, or parsley potatoes. Currently it is also served with rice, french fries or roasted potatoes. It is common to serve it with a slice of lemon, to give the bread crumbs more taste, and a sprig of parsley. ""It has however become common in Northern Germany to serve it with"
"are called ""Wiener Würstchen"" (Vienna sausages) in Germany. In Austria, Vienna sausages are called ""Frankfurter Würstl"" as they allegedly were brought to Vienna by Johann Georg Lahner (1772–1845), a butcher trained in Frankfurt, who in 1805 began to produce sausages from a mixture of pork and beef. Frankfurter Würstchen A Frankfurter Würstchen (German for Frankfurt sausage) is a thin parboiled sausage made of pure pork in a casing of sheep's intestine. The special taste is acquired by a special method of low temperature smoking. For consumption, Frankfurters are not cooked; they are only heated in hot water for about eight"
"Würstel"" (Vienna sausage) of German origin with a natural lamb or sheep casing, topped with a beef heart-based sauce, which was developed by Greek immigrants in the area. It has several local variations, including Detroit style, Flint style, and Jackson style. In Rhode Island the hot wiener or New York System wiener is a staple of the food culture and is served at ""New York System"" restaurants. The traditional wiener is made with a small, thin hot dog made of veal and pork, giving it a different taste from a traditional beef hot dog, served in a steamed bun, and"
"most usually pork neck or loin but sometimes also beef is marinated in a mixture of onions, salt and pepper for several hours. The meat is then roasted over an open beech log fire and served with potatoes and grated radish or seasoned cabbage. This is carried out in a similar manner to Schwenker, on a large grill resembling a wheel hanging down above the fire. The wheel is rotated slowly over the fire to ensure even cooking. Swinging grills and the aforementioned cuts are gaining popularity. If it's true that the Germans brought it from Brazil, it's also true"
"of fast food. However Wieninleike and its different variations remain a staple of menus in virtually any non-ethnic or fine dining restaurant in Finland. Lunch restaurants, different highway resting places and restaurants attached to gas stations are most prominently associated with this type of menu in Finland. Typically all dishes above are prepared out of pork. ""Pariser schnitzel"" is similar to Wiener Schnitzel but is floured and fried in an egg batter instead of using breadcrumbs. In Germany, the term ""Schnitzel"" means cutlets in general, not just breaded, fried ones. Due to the strong Austrian influence of the Austro-Hungarian era,"
"finely minced pork, beef, or sometimes veal, is used in production. Most of the meat comes from the upper part from around the shoulder. In addition to salt and pepper, caraway, marjoram, and garlic are used. The specific spice mixtures can vary according to traditional recipes or regional tastes. At least 51% of the ingredients must come from the state of Thuringia. These ingredients are blended together and filled into a pig or sheep intestine. Thuringian sausages are distinguished from the dozens of unique types of German wursts by the distinctive spices (which includes marjoram) and their low fat content"
"Wienerschnitzel Wienerschnitzel is an American fast food chain founded in 1961 (as ""Der Wienerschnitzel"") that specializes in hot dogs, also known as the World's Largest Hot Dog Chain. Wienerschnitzel locations are found predominantly in California and Texas, though others are located in Arizona, Colorado, Illinois, Louisiana, New Mexico, Nevada, Utah, and Washington. Outside the 50 states, there is a store located in Guam and one in Panama. The chain is recognizable by the A-frame style roofs of its older restaurants, similar to the original structures used by IHOP, Tastee-Freez, Nickerson Farms, and Whataburger. Structures that have been converted from Wienerschnitzels"
"Wienerschnitzel Wienerschnitzel is an American fast food chain founded in 1961 (as ""Der Wienerschnitzel"") that specializes in hot dogs, also known as the World's Largest Hot Dog Chain. Wienerschnitzel locations are found predominantly in California and Texas, though others are located in Arizona, Colorado, Illinois, Louisiana, New Mexico, Nevada, Utah, and Washington. Outside the 50 states, there is a store located in Guam and one in Panama. The chain is recognizable by the A-frame style roofs of its older restaurants, similar to the original structures used by IHOP, Tastee-Freez, Nickerson Farms, and Whataburger. Structures that have been converted from Wienerschnitzels"
"pork tenderloin sandwich, popular in the Midwest, is made from a breaded pork tenderloin and is very similar to schnitzel. Especially in the southern states, Chicken fried steak, similar to country fried steak, is another name for schnitzel. It is usually served with white gravy (""country gravy""), which is the type of gravy used in ""Sausage Gravy over Biscuits"" but without the sausage in it. Other variants of the schnitzel, not all necessarily made with a bread crumb crust, include: Schnitzel A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of"
"the processing of certain parts of animals for food has been prohibited since a couple of years ago. Bregenwurst Bregenwurst (also Brägenwurst) is a specialty sausage of Lower Saxony and Saxony-Anhalt traditionally made of pork, pork belly, and pig or cattle brain. It is eaten raw or after being stewed, giving it a spreadable consistency once broken from its casing, and is served with ""Grünkohl"" (kale) mainly in the cold season of the year and particularly in Northern Germany. The name ""Bregenwurst"" comes from the Low German word for ""brain"", which can be written either as ""Bregen"" or ""Brägen"". Despite"
"Schnitzel Jäger-Art, veal schnitzel served with dark mushroom sauce. Jagdwurst can also be served on fresh buttered bread or breakfast rolls with a hint of mustard. Construction workers in Germany would carry a pocket knife with their lunch box, which contained a small roll of Jagdwurst, buttered bread slices and German mustard and perhaps even beer. Jagdwurst can also be cubed and cooked with onions and mushrooms and served over mashed potatoes, with cheese on top. Jagdwurst Jagdwurst (which means ""hunting sausage"") is a German cooked sausage made of lean beef and pork, as well as belly of pork, salt,"
"Schweinshaxe Schweinshaxe (), in German cuisine, is a roasted ham hock (or “pork knuckle”). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn [ˈʃvaɪns.haksn̩] or Sauhax(n) [ˈsaohaks(n̩)]. A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled. Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed which made inexpensive cuts of meat delicious (see, for beef, the popular Sauerbraten). Such inexpensive cuts"
"with Bergkäse or Emmental cheese, optionally with both. In Vorarlberg two different cheese varieties are dominating, so in Montafon the cooks use Montafon sour cheese and in Bregenz Forest they use Bergkäse and Räßkäse, a local hard cheese. Side dishes in Vorarlberg are ""butter and yellowly tarnished onion rings"". Diversities are found with Limburger, Weisslacker or Vorarlberger Bergkäse. A variation of käsespätzle are so called ""Kasnocken"" or ""Kasnockn"" coming from Salzburg and Obersteiermark, both parts of Austria. These are fried in a pan. Grated cheese and spätzle, freshly scraped from a board, are mixed together and will be heated in"
"widely available, but do not play an important role. Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria. Several cooking methods used to soften tough cuts have evolved into national specialties, including ""Sauerbraten"" (sour roast), involving marinating beef, horse meat or venison in a vinegar or wine vinegar mixture over several days. A long tradition of sausage-making exists in Germany; more than 1,500 different types of sausage () are made. Most ""Wurst"" is made with natural casings of pork, sheep or lamb intestines. Among the most popular and most common are ""Bratwurst"","
"sauce (""Apfelmus"") and beetroot or even cold or hot on wholemeal bread. Sometimes crispy, fried slices of ""Beutelwurst"" are served with ""Knipp"" – this dish is known in Low Saxon as ""Knipp un Büddelwust"". In the Lüneburg Heath, ""Knipp"" is made with ""Heidschnucke"" meat and is known as ""Heidjer Knipp"". In Oldenburg, ""Knipp"" is called ""Hackgrütze"". For a long time, ""Knipp"" was seen as 'poor man's food'. Knipp Knipp (in the Hanover area: ""Calenberger Pfannenschlag"") is a type of sausage made by mixing meat with grains (""Grützwurst"") related to ""Pinkel"" which comes from the Bremen and Lower Saxony regions of"
"a softer ""bite"" than natural casing hot dogs. Skinless hot dogs are more uniform in shape and size than natural casing hot dogs and less expensive. A hot dog (wiener) is prepared and served in various ways. Reheated (for food safety purposes) by any of several methods, it is boiled, grilled, fried, steamed, broiled, baked, microwaved, toasted, and even electro-shocked (Presto Hot Dogger). Typically it is served on a hot-dog bun with prepared mustard (and optionally with choices of many other condiments), or several may be sliced laterally into bite-size pieces and used for protein in other dishes, such as"
"Weisswurst A Weisswurst (German ""Weißwurst"" , literally ""white sausage""; ) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and three to four centimeters in thickness. As they are very perishable, ""Weißwürste"" traditionally were manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch; there is a saying that the sausages should"
"""Wieninleike"" (""Viennese cutlet""), is almost always made of pork, breaded and fried like the original. It is usually served with French fries, potato mash, or wedge potatoes. A slice of lemon, a slice of anchovy, and a few capers are placed on top of the cutlet. Usually, the dish also includes a small amount of salad made from fresh vegetables. The dish was extremely popular between the end of the Second World War and the 1990s, when it could be found in virtually any low-end restaurant across Finland. In the past decades, its popularity has been dimmed by the rise"