Wiener schnitzel

Wiener schnitzel , sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet served without sauce. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria. The designation Wiener Schnitzel first appeared in the 19th century, with the first known mention in a cookbook from 1831. In the popular southern German cookbook by Katharina Prato, it was mentioned as eingebröselte Kalbsschnitzchen (roughly, "breaded veal cutlets").

Source: Wikipedia