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Wiener(“Viennese”) + Schnitzel(“schnitzel”). First mentioned in a cookbook called Allerneuestem allgemeinen Kochbuch ("latest general cookbook") from 1831 by Maria Anna Neudecker as Wiener Schnitzel von Kalbfleisch ("Viennese cutlet of veal").[1]
Officially, a Wiener Schnitzel is made with veal, while a schnitzel of this style made from a different meat is a Schnitzel Wiener Art or is qualified as e.g. a Wiener Schnitzel vom Schwein.