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First off, I would like to clarify something: schnitzel does not mean “sausage”. I know Wikipedia is not exactly an unimpeachable authority but I will quote it for the sake of corroboration:

Wiener Schnitzel (Viennese Schnitzel in German, where Schnitzel means a cutlet without bones) is a traditional Ausrian dish and popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried. In Austria the dish is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with parsley and butter. While the traditional Wiener Schnitzel is made of veal, it is now sometimes made of pork, though in that case it is often called Schnitzel Wiener Art (Germany) or Wiener Schnitzel vom Schwein salad or potatoes with (Austria) to differentiate it from the original.

Thank you, Wikipedia!

Now, on to the dish. I saw this recipe on Simply Recipes and really, anything breaded and fried is OK by me. I’ve never had the traditional Wiener Schnitzel because I don’t eat veal, but this seemed like a compromise. I paired it with a braised cabbage recipe from How to Cook Everything, and it all turned out fine. Not spectacular, I will admit, but good.

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