What kind of meat is traditionally used to make Wiener schnitzel, the dish of thinly pounded, breaded, and fried cutlets ...

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Here are the tricks I teach all my cooks. The classic meat in a Wiener Schnitzel is veal, usually top round or loin. I prefer the top round cut, because it is a little juicier. The very white milk ...

The venue, the 'secret' is in the pork used for the classic dish, as as the 'pounding' of the meat before it is battered and fried. 'There are nearly as many variations on Wiener schnitzel as ...

Breaded chicken with slaw? We love all that schnitzel! The Hairy Bikers' Middle-Eastern take on an Austrian classic is great for feeding the family. For the chicken, put the flour on a large plate.