Schnitzel

The Wiener Schnitzel -- a thin slice of veal pounded flat, breaded in flour, egg, and breadcrumbs, then fried in clarified butter -- was adopted from Austria and became so central to German cuisine that it is listed on virtually every restaurant menu in the country. Germany consumes an estimated 300 million schnitzels annually, and the debate over whether to use veal or pork (a Schnitzel Wiener Art) remains a genuine point of culinary identity. Compared to the Bratwurst, schnitzel is 25% more likely to be ordered at sit-down restaurants, with 70% of German gastropubs offering it as a daily special.