Published: October 30, 2021
With golden crumbs, smoked ham and melted mozzarella, the Australian food critic pays homage to the humble European schnitzel that migrated and morphed into an Aussie pub classic
There is a stoush going on over the humble schnitty. Italy and Austria cannot seem to agree on who came up with the idea first.
The fact that the name “schnitzel” comes from the German word for an escalope of meat seems like compelling evidence in Austria’s favour. In Germany it usually refers to pork schnitzels, with other meats signified by qualifying words such as “wiener schnitzel”, which is – by law in Vienna, I might add – a veal schnitzel.
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