Forum: cooking.stackexchange.com
Tags: <pork><veal>
Title: What kind of meat to use for Wiener Schnitzel?
Question: I understand that the meat is thinned with a mallet before coating with breadcrumbs and frying.  What parts of veal or pork are suitable?  (Googling the subject seems to produce mostly sausage related hits for some reason)

Answers:
sents: text: The real, original Wiener Schnitzel is veal.
text: Definitely.
text: I can't link to a web source now, but I have some German cook books at home, including one solely about different kinds of schnitzel.
text: From the veal, you use parts 6, 7 and 11 for any kind of schnitzel, 7 being the best and highest-prized choice.
text: I don't know the English names, maybe somebody can supply them.
text: Also, try using leaner meat.
text: I think that in the US, the fat marbled beef is considered higher quality.
text: But in Europe, lean beef is preferred.
text: A good beef schnitzel has maybe 3% fat.
text: This said, there are lots of places which cook pork schnitzels in the Wiener style and call them Wiener Schnitzel.
text: It isn't traditional, but if you like the taste, there is nothing against doing it that way at home.
text: They come from the same parts of the pig as the veal schnitzel: the ham and the lower back.
text: Again, they should be very lean.
text: And in both cases, unlike a steak, a schnitzel is always boneless.
answer_details: author: cooking.stackexchange.com/users/4638/rumtscho
score: 7
sents: text: When you see 'Wiener Schnitzel' on a german or austrian menu it is ALWAYS veal.
text: Schnitzel made with pork loin can not be offered as such in restaurants, but must be called instead"Schnitzel Wiener Art"(Vienna Style).Here is a tip for those schnitzel lovers out there:use japanese panko bread crumbs for your coating!
answer_details: author: cooking.stackexchange.com/users/18749/Martina
score: 2
sents: text: German Food Guide says to use the pork loin.
text: Cooks.com says to use either a pork chop or a veal cutlet.
answer_details: author: cooking.stackexchange.com/users/6499/AtlasRN
score: 1
sents: text: I was taught that the "Wiener" referred to the original recipe origins in Vienna.
text: This Schnitzel in the Vienna style was originally veal.
text: American German restaurants usually serve a variety of meats prepared into paillards (flattened with mallet) and breaded - generally only the Veal one is called "Wiener Schnitzel".
text: At home, I prefer to use Center Cut pork chops to prepare what I like to call "Swiner Schnitzel".
text: I agree with the answer above that leaner is better.
text: Schnitzel cooks extremely quickly and marbling is unnecessary.
answer_details: author: cooking.stackexchange.com/users/6701/Jen
score: 1
sents: text: "Wiener Schnitzel" in Austria is pork.
text: The term is only protected in Germany where your Wiener Schnitzel is made from veal. "
text: Wiener Art" refers to pork Schnitzel.
answer_details: author: cooking.stackexchange.com/users/25677/user25677
score: 1
sents: text: Technically, schnitzel made with pork is schweinenschnitzel.
text: Weiner Schnitzel is Veal, but even german restaurnats will often sell port and call it weiner Schnitzel
answer_details: author: cooking.stackexchange.com/users/50266/John Worthington
score: 1
sents: text: I’ve not the points to comment on rumtscho ‘s post, but this is an extension of what he said. 6)
text: goes from loin to sirloin 7)
text: tenderloin 11)
text: Round; Ham when taking pork With regards to pork: Using the loin is a nice and quick way.
text: Just slice (butterfly cuts are good) and prepare them.
text: In my opinion the flavor is good but not great.
text: It never puts my back in Mittelfranken, Oberbayern, or any part of Germany for that matter.
text: With sirloin , the flavor was dead on, but the fat running through it, made for a pour consistency and wasn’t nice to work with.
text: Pork Tenderloin lacks circumference and makes small schnitzels, but flavor and consistency are there.
text: I believe the top-round is the best cut for large, tasty, and consistent cuts, but alas I have not used it.
text: At some point, I’ll pick up a raw ham and cut the top-round from it.
text: I have no idea where, in America, you can buy the round already cut out.
text: I’d likely use the bottom and eye of round for stew… or perhaps additional smaller schnitzels.
text: Tip: though oil of your choice works, using butterschmalz (Clarified butter) ads some really nice flavor.
text: I found some clarified butter called Ghee at a store here, however you could make your own.
text: Regardless, not needed, just a nice touch.
text: Note:
text: Our cook book and German wiki says the Oberschale is used for schnitzel.
text: Dict.cc lists the Oberschale as top-round.
text: Part 11 on the image is the Oberschale.
answer_details: author: cooking.stackexchange.com/users/65590/Sterner
score: 1

Summary of the answers:
The original Wiener Schnitzel is veal, but you can also use pork loin or sometimes lean beef.
While the original recipe is veal you can also use pork.