Șnițel

Șnițel is a traditional Romanian dish, typically made from pork, chicken or veal. It is similar to the Wiener Schnitzel of Austria, but has distinct preparation methods and serving traditions that set it apart.

History

The Șnițel has its roots in the Austro-Hungarian Empire, where the Wiener Schnitzel was a popular dish. It was likely introduced to Romania during the period of Austro-Hungarian rule in Transylvania. Over time, the dish was adapted to local tastes and ingredients, becoming a staple of Romanian cuisine.

Preparation

To prepare a Șnițel, a thin slice of meat is first tenderized by pounding with a mallet. The meat is then seasoned with salt and pepper, dipped in flour, beaten egg, and breadcrumbs, in that order. The breaded meat is then fried in hot oil until it is golden brown on both sides.

Serving

Șnițel is typically served with mashed potatoes, rice, or fries. It may also be accompanied by a slice of lemon, to be squeezed over the meat for added flavor. In some regions, it is common to serve Șnițel with a side of pickles or salad.

Variations

There are several variations of Șnițel in Romanian cuisine. The Șnițel de pui is made with chicken, while the Șnițel de porc is made with pork. The Șnițel vienez is a version that closely resembles the original Wiener Schnitzel, made with veal and served with a side of potato salad.

See also

• List of Romanian dishes
• Cuisine of Romania
• Wiener Schnitzel