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The essence of wiener schnitzel lies in its composition: it is a breaded and fried veal cutlet, delicate and delectable. Derived from the German word “schnitten,” meaning “to cut,” schnitzel has variations throughout Central Europe. However, to be a true wiener schnitzel, the dish must exclusively use veal. The term itself predates its popularization, with early recipes merely referring to the dish as kalbsschnitzel, or veal schnitzel.