schnitzelとは 意味・読み方・使い方

別の表記

• Schnitzel

語源

Unadapted borrowing from German Schnitzel (“cutlet”).

発音

• IPA: /ˈʃnɪt.s(ə)l/

名詞

schnitzel (countable and uncountable, plural schnitzels or (rare) schnitzel)

1. A dish consisting of fried veal cutlet.
   • 1977, Eugene Fodor, editor, Fodor's Austria, London: Hodder and Stoughton, →ISBN, page 76:

     There are, of course, many other types of Schnitzels and related veal specialties.

2. (by extension) A Germanic dish of breaded and deep-fried meat cutlet.
3. (countable) A cutlet from this dish.
   • 1997, “Wiener Schnitzel”, in Joy of Cooking, New York, N.Y.: Scribner, →ISBN, page 684, column 1:

     Repeat, adding more oil to the pan as needed, until all the schnitzel are cooked.

   • 2018 April 17, Michael Abramson, “Chick*n Schnitzel”, in From the Kitchens of YamChops North America’s Original Vegan Butcher Shop […], Salem, Mass.: Page Street Publishing Co., →ISBN:

     Lightly dust one schnitzel in the flour, submerge it in the egg replacer mixture and bread it in the bread crumbs, patting the bread crumbs onto the surface of the schnitzel with your dry hand. […] Continue until all of the schnitzel are breaded and fried.

   • 2018 October 16, Christopher Kimball, “Pork Schnitzel”, in Milk Street Tuesday Nights […], New York, N.Y.: Voracious, →ISBN:

     But instead of cutting the tenderloin crosswise into medallions, we halve it lengthwise, then cut each half crosswise. This creates pieces that are easy to pound into evenly thick cutlets. […] The schnitzel are delicious with just a squeeze of lemon, or try them sandwiched, with baby arugula, in warm, crusty rolls slathered with a garlicky mayonnaise.

等位語

• (meat): katsu (The Japanese equivalent food)