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Austrian, German;

cutlet or escalope of veal or pork. The most common one, wienerschnitzel, is veal coated in egg and breadcrumbs and fried, then served with various garnishes.

Bismarck schnitzel is garnished with plovers' eggs, mushrooms, truffles, and tomato sauce; holsteiner schnitzel with fried egg, capers, olives, and anchovies; rahmschnitzel with paprika-flavoured cream sauce; zigeuner schnitzel with tomato sauce, mushrooms, and smoked ox tongue.

Subjects: Medicine and Health.

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