I ate at an Austrian restaurant that had a Chicken Schnitzel with a Paprika (cheesy like sauce) over it. Does anyone have any type of recipe for this? It was so good.

I've never seen anything like that in Austria, but a google search brough up this page:

http://www.vvdailypress.com/food/coo...e/071101.shtml

When I read the section of that URL after food, I thought it was kind of a crazy terminology, but realized I had read it as three words instead of two.

I'm confused....."schnitzel" is veal,specifically a small veal fillet,flattened(usually by pounding),floured,breaded, and fried....how could it have been chicken schnitzel?
http://www.vruniverse.com/vrml/schnitzel/schnitzel.html

Intrepid - I don't believe that I ask for any of your personal advice. This is my first week to be on this board and my first time to travel outside of the country. Eveyone else has been extremely helpful and I appreciate it. I have not asked for your personal input nor do I want any of it.

To everyone else- thanks for being as helpful as you have been, I appreciate it.

Sounds like the signature dish of Der Oliver Garten.

Try foodtv.com...

LOL LVsue, I read that URL as 3 words at first, thank you for your explanation, I wouldn't make it out (no pun intended) on my own!

For everybody else: in Elberko's post (the first reply to the original post) it's not cook-sex-change, it's cooks-exchange.

Happy Friday! Happy cookings!

Actually schnitzel means cutlet or escalope, so it's not exclusively veal.

Cluny is right. Schnitzel means cutlet. Authentic schnitzel is made with veal. However, we had schnitzel all over Germany, sometimes veal and sometimes pork or chicken. Usually good no matter which. The "cheesy like sauce" throws me a little though.

Ok so when was the definition of "schnitzel" changed? I'm going back to the 1913 Webster's......
http://www.hyperdictionary.com/dicti...ener+schnitzel

Webster's New World Dictionary; schnitzel: "a cutlet of meat, usually veal".

So don't you think you could make regular (i.e., veal) schnitzel and substitute the chicken for veal? Both have mild flavors.

Paprika could be a tip off. Maybe it is a Hungarian dish?

But paprika and "cheesy"? Doesn't sound Hungarian - or Austrian - to me.

Oh my!!!

It's a real Web site, nothing fishy! I didn't take note of that "interesting" URL!

My mother, the "Great Betty Crocker Cook out of a Can", used to make chicken cutlets, sauted, then smothered in sour cream heavily seasoned with paprika...mixed with a can of Campbells Cream of Chicken soup.
If you are through gagging now-It wasn't that bad if you didn't see how it was made, but it was chicken and had a Paprika cheesy like sauce

My wife's family (and my wife) are Hungarian. To them, schnitzel is always pork. Except when they use chicken. But never with a sauce . . .

And paprika is commonly used on eggs, goulashes etc but not on schnitzel.

It sounds like something I had once at Wienerwald, that Austrian chain, in the 80s. It sounds like the chain concentrates on mostly grilled chicken now.