master-cooks | Is Schnitzel Essentially Just Chicken Fried Steak?

Schnitzel and chicken-fried steak are both beloved dishes that share a common technique: breading and frying a cut of meat. However, they originate from different culinary traditions and feature distinct characteristics. Schnitzel, a dish from Central Europe, is most commonly associated with Austria and Germany. Traditionally, it is made with veal, but pork and chicken are also popular variations. The meat is pounded thin, seasoned, coated in flour, egg, and breadcrumbs, and then fried until golden brown. Chicken-fried steak, on the other hand, hails from the Southern United States and typically uses a cut of beef, such as cube steak, that is similarly tenderized. The breading process resembles that of fried chicken, hence the name. It is often served with a creamy white gravy, which is a hallmark of Southern comfort food. While both dishes involve similar preparation methods, the choice of meat, seasonings, and accompaniments set them apart. Schnitzel is often served with lemon wedges and various sides like potato salad or lingonberry sauce, whereas chicken-fried steak is paired with mashed potatoes and gravy. Despite their similarities, each dish reflects the unique flavors and traditions of its respective region.

Chicken fried steak's origins involve Wienerschnitzel

Various accounts trace the origins of today's schnitzel to Europe in the late 1800s, when Italian General Joseph Radetzy enthusiastically shared tales of a remarkable veal dish from Lombardy with Austrian Emperor Franz Joseph I. Intrigued, the emperor requested that the recipe be sent back to Austria. The dish quickly gained popularity among the Austrians (not surprisingly; what could be quicker, simpler, or more delicious than fried meat?), and it soon captured the hearts of the Germans as well.

By this time, Germans had been migrating to Texas since the 1830s in pursuit of political and religious freedom. Along with their beliefs and cultural traditions, they also brought their culinary heritage. In the late 1800s, schnitzel began appearing on the tables of the German diaspora. The dish's popularity spread across Texas (again, not surprising) and eventually reached other states. However, the German Texans of the 1800s weren't enjoying the exact same schnitzel they had back in Europe; their version had a Texan twist or two, ultimately evolving into what we now know as chicken fried steak.

Chicken fried steak evolved from German-Texan schnitzel

In the 19th century, German immigrants in Texas had to adapt their schnitzel recipes due to the availability of ingredients. For example, they couldn't prepare Wienerschnitzel because the Texas landscape at that time was not suitable for raising and selling veal. Veal calves require specific conditions, including being kept indoors to protect them from the elements. Additionally, beef was the dominant meat in Texas, and it’s understandable that the German community wouldn’t go out of their way to source a rare and expensive luxury meat that wasn’t widely sought after. As a result, they primarily switched to using the more affordable beef in their schnitzel.

Along with the change in meat, the breading for schnitzel also evolved over the years, paving the way for the modern chicken fried steak. It's important to note that chicken fried steak recipes can differ from one region to another (Texas alone has many variations), but generally speaking, the coating for traditional schnitzel was simpler than that of contemporary chicken fried steak. It involved fewer flour dredges and did not include milk or buttermilk in the egg wash, resulting in a crispier and thinner crust. Thus, while these two dishes share a common ancestry, they have diverged into distinct culinary creations, each with its own unique identity and fan base.

Is Schnitzel Essentially Just Chicken-Fried Steak?

Chicken fried steak's origins involve Wienerschnitzel

Chicken fried steak evolved from German-Texan schnitzel

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