Schnitzel

Schnitzel, chips and beer please.

A Vienna schnitzel, please.

There's Wiener Schnitzel in the canteen every Thursday.

I envisage such a time when I could order a Schnitzel without disdain for my bad German.

I bought schnitzel for dinner.

There are, of course, many other types of Schnitzels and related veal specialties.

Repeat, adding more oil to the pan as needed, until all the schnitzel are cooked.

Lightly dust one schnitzel in the flour, submerge it in the egg replacer mixture and bread it in the bread crumbs, patting the bread crumbs onto the surface of the schnitzel with your dry hand. […] Continue until all of the schnitzel are breaded and fried.

But instead of cutting the tenderloin crosswise into medallions, we halve it lengthwise, then cut each half crosswise. This creates pieces that are easy to pound into evenly thick cutlets. […] The schnitzel are delicious with just a squeeze of lemon, or try them sandwiched, with baby arugula, in warm, crusty rolls slathered with a garlicky mayonnaise.