Schnitzel

The German Schnitzel parallels the English cutlet: they are diminutive forms of the respective terms for cut. Note that the diminutive suffix in Schnitzel is a South German form; the North German equivalent would result in Schnittchen which is the German term for an "open-face" sandwich. In addition, there is a German term Kotelett(e) which is a cognate of cutlet; while a Schnitzel is generally cut from the hindquarters (rump/round), a Kotelett is from the chuck or forerib; the former is usually pork, beef, or veal, while the latter is almost exclusively pork.

I Schnitzel

Plate for two

Schnitzel with roast potatoes and veggies