Wiener schnitzel

• Wiener Schnitzel, wiener schnitzel, Wienerschnitzel, wienerschnitzel

From German Wiener Schnitzel (literally “Viennese schnitzel”). Attested in English since the 1850s.^[1]

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Wiener schnitzel (countable and uncountable, plural Wiener schnitzels)

1. A veal cutlet dipped into flour, egg and breadcrumbs, then fried.
   • 2013 September 20, David Tanis, “Breaded and Fried Cutlets Can’t Miss”, in The New York Times‎^[1], →ISSN:

     I’ve had genuine delicate Wiener schnitzel in Vienna, authentic big-as-a-plate Milanese cutlets in Milan and the well-loved Milanesa in Argentina, sometimes as a sandwich.

This has no relation to wieners, in spite of the Wienerschnitzel restaurants known for serving them. Wiener did originally come from German Wienerwurst (literally "Viennese sausage"), but the restaurant name was randomly chosen from a cookbook—no doubt because it sort of sounded like it.