German Schnitzel: Discovering a Classic Dish in Celle

When you are visiting countries such as Germany or Austria, it is almost obligatory for a meat-eater to try some sort of schnitzel.

And that is exactly what I did during a visit to the fascinating town of Celle in Lower Saxony, where I was travelling with fellow members of the British Guild of Travel Writers.

We were shown around the beautiful Old Town and the remarkable Celle Palace by our guide, Anke Maecker, before heading to Thaer’s Wirtshaus for lunch.

And that is where I enjoyed one of the best schnitzels I’ve ever eaten.

What is a German Schnitzel?

The precise origins of schnitzel are disputed, although breaded and fried meat dishes have a long history in Central Europe. Austria has a particularly strong claim to the tradition: an early reference to “Gebackene Schnitzeln” appears in an Austrian cookbook published in 1798, while the name Wiener Schnitzel appeared in print during the 19th century.

Traditionally, schnitzel is made from thin cuts of veal or pork that have been pounded flat, lightly breaded and then fried. The breading typically consists of flour, eggs, and breadcrumbs, although occasionally other ingredients may be added, such as cheese or herbs. The meat is then fried until it is golden brown and crispy.

What is the Difference Between Schnitzel and Wiener Schnitzel?

Not every schnitzel is a Wiener Schnitzel.

Traditional Wiener Schnitzel is made from a thin piece of veal, coated in flour, beaten egg and breadcrumbs before being fried until crisp and golden. Pork versions are extremely common, particularly in Germany, but strictly speaking these are not traditional Wiener Schnitzel.

The breadcrumbs should remain light rather than being firmly pressed onto the meat, helping the coating puff slightly away from the schnitzel as it cooks.

However it is prepared, the result should be wonderfully simple: thin, tender meat surrounded by a crisp golden crust.

Today, schnitzel is a popular meal in Germany and Austria, as well as in other parts of Europe and beyond. It is typically served with a side of potatoes or vegetables, as well as a variety of sauces

I've also encountered the dish in Austria, although, as I discovered on a visit to Vienna, there is considerably more to Viennese food than schnitzel.

Frequently Asked Questions About Schnitzel

What is schnitzel?

Schnitzel is a thin piece of meat that is usually pounded flat, coated in flour, egg and breadcrumbs, and fried until golden and crisp. Veal and pork are traditional choices, although chicken and other meats are also used.

Is schnitzel German or Austrian?

Schnitzel is associated with both German and Austrian cuisine, although Wiener Schnitzel is particularly associated with Vienna and Austria. Breaded and fried meat dishes have been eaten across Central Europe for centuries.

What meat is used for schnitzel?

Schnitzel can be made from several meats, with pork and veal among the most common. Traditional Wiener Schnitzel is made from veal.

What is usually served with schnitzel?

Schnitzel is commonly accompanied by potatoes, potato salad, vegetables or salad, often with a wedge of lemon. Different regions and restaurants have their own variations.

What is the difference between schnitzel and Wiener Schnitzel?

Schnitzel is the general name for the dish and can be made using different meats. Traditional Wiener Schnitzel specifically refers to a breaded veal cutlet prepared in the Viennese style.