A thin cutlet of meat that has been breaded and fried, most often veal, pork, or chicken.
The dish originates in Austria, where Wiener Schnitzel — made specifically from veal — is the classic version; other meats prepared the same way are properly labeled Schnitzel Wiener Art (Vienna-style) rather than Wiener Schnitzel, a distinction Austrian food-labeling convention still enforces. The cutlet is pounded thin, coated in flour, egg, and breadcrumbs (often panko), then fried until golden and crisp outside while staying tender inside. Germany's Jägerschnitzel, topped with a creamy mushroom sauce, is a common variation, and American chicken-fried steak follows a similar breaded-and-fried technique. Schnitzel is traditionally served with lemon wedges, potato salad or roasted potatoes, and sometimes sauerkraut or a simple green salad.