schnitzel

简明释义

英[ˈʃnɪtzəl]美[ˈʃnɪtsl]

n. 炸肉排

英英释义

单词用法

同义词

反义词

例句

1.Before leaving, the group ate up plates of Wiener schnitzel, grilled meat and pork roast, ORF cited her as saying.

在离开之前，这一票人可是吃掉了好几盘的维也纳肉排、烤肉与烧烤猪肉，ORF广播公司引述她的话说。

2.Doorbells and sleigh bells schnitzel with noodles.

门铃，雪撬铃，炸牛肉片下面条。

3.Fried chicken – “Cockerel’s Solo”, cabbage and cucumber salad – “Vegetable Prelude”, schnitzel – “Royal Meal”, meat in a jug – “Village Paradise”, pumpkin porridge – “King Arthur’s Golden Porridge”.

炸鸡被改头换面成“公鸡的独奏”，卷心菜和黄瓜沙拉成了“蔬菜序曲”，肉片背上了“皇家”的名号，而“乡间天堂”居然是瓶中肉。 此外，南瓜粥居然成了“亚瑟王的黄金粥”。

4.On the menu is wiener schnitzel and potato salad.

菜单上有维也纳炸小牛排和土豆沙拉。

5.He wants to become a rabbi, and his favorite food is schnitzel and chips.

他将来想当拉比，他最喜欢的食物是炸小牛肉片和炸薯片。

6.Dr.Landau also touts his Viennese-style pork neck schnitzel cut very thick.

兰多医生也兜售他的维也纳风味的厚猪颈肉片。

7.What have they done to my schnitzel truck?

他们对我的卡车做了什么？

8.Barak makes most of her income by showing off her plants, which eat everything from insects and reptiles to small mammals and schnitzel.

女店主巴拉克的大部分收入来源靠的是展示植物，这些植物无所不吃——从昆虫，爬虫到小型哺乳动物以及炸肉排。

9.Dr. Landau also touts his Viennese-style pork neck schnitzel cut very thick.

兰多医生也兜售他的维也纳风味的厚猪颈肉片。

10.The restaurant is famous for its crispy schnitzel served with lemon.

这家餐厅以其脆皮的炸肉排和柠檬而闻名。

11.My grandmother makes the best homemade schnitzel during family gatherings.

我奶奶在家庭聚会上做的自制炸肉排是最好的。

12.We enjoyed a traditional Austrian schnitzel while visiting Vienna.

我们在维也纳旅行时享用了传统的奥地利炸肉排。

13.Have you ever tried a chicken schnitzel? It's so tender and flavorful.

你尝过鸡肉炸肉排吗？它非常嫩滑且味道鲜美。

14.I ordered a delicious schnitzel for dinner last night.

我昨晚点了一份美味的炸肉排作为晚餐。

作文

When it comes to traditional dishes that have gained international popularity, few can rival the iconic schnitzel. Originating from Austria, this delightful dish consists of a thin slice of meat that is breaded and fried until golden brown. The most common type of schnitzel is made from veal, but variations using pork, chicken, or turkey are also widely enjoyed. The preparation of schnitzel is an art in itself, requiring careful attention to detail to achieve the perfect balance of texture and flavor.The process begins with selecting the right cut of meat. Traditionally, veal is preferred for its tenderness and mild flavor. However, many people opt for pork or chicken due to their availability and cost-effectiveness. Once the meat is chosen, it is pounded to a uniform thickness, ensuring even cooking. This step is crucial because it helps to tenderize the meat and allows it to cook quickly, resulting in a juicy interior surrounded by a crispy exterior.After the meat is prepared, it is coated in a mixture of flour, eggs, and breadcrumbs. The flour helps the egg adhere to the meat, while the breadcrumbs create that signature crunch when fried. The choice of breadcrumbs can vary; some recipes call for plain breadcrumbs, while others use panko for an extra crispy texture. Once coated, the schnitzel is ready to be fried.Frying is another essential step in making a perfect schnitzel. Many cooks prefer to use clarified butter or oil with a high smoke point, such as vegetable or canola oil, to achieve the best results. The key is to ensure that the oil is hot enough before adding the meat, which helps to create a beautiful golden crust while keeping the inside moist and tender. Cooking each side for a few minutes until it reaches that perfect color is crucial.Once cooked, the schnitzel is typically served with a lemon wedge, allowing diners to squeeze fresh juice over the top. This bright acidity enhances the flavors and cuts through the richness of the fried meat. It is commonly accompanied by sides such as potato salad, spaetzle, or a simple green salad, making for a well-rounded meal.In addition to its delicious taste, the schnitzel has cultural significance in Austrian cuisine. It is often associated with family gatherings and celebrations, symbolizing comfort and tradition. Over the years, schnitzel has transcended borders and is now enjoyed in various forms around the world. In Germany, you might find the famous "Wiener Schnitzel," while in Israel, it has become a beloved staple in many households.Whether enjoyed at a fancy restaurant or made at home, the schnitzel remains a testament to the beauty of simple ingredients coming together to create something extraordinary. Its versatility allows for endless variations, making it a dish that can be adapted to suit different tastes and preferences. From classic preparations to modern twists, the schnitzel continues to capture the hearts and palates of people everywhere, proving that good food knows no boundaries.

当谈到已获得国际知名度的传统菜肴时，很少有菜品能与标志性的schnitzel相媲美。起源于奥地利，这道美味的菜肴由一片薄肉制成，经过裹粉和油炸，直至金黄色。最常见的schnitzel是用小牛肉制作的，但也有使用猪肉、鸡肉或火鸡的变种广受欢迎。制作schnitzel本身就是一门艺术，需要仔细关注细节，以实现口感和风味的完美平衡。首先要选择合适的肉类。传统上，小牛肉因其嫩滑和温和的味道而受到青睐。然而，由于可获得性和成本效益，许多人选择猪肉或鸡肉。一旦选定肉类，就将其拍打至均匀的厚度，以确保均匀烹饪。这一步至关重要，因为它有助于嫩化肉类，并使其快速熟透，从而形成外脆内嫩的口感。肉类准备好后，接下来要将其裹上一层面粉、鸡蛋和面包屑的混合物。面粉有助于鸡蛋附着在肉上，而面包屑则在油炸时形成标志性的酥脆。面包屑的选择可以有所不同；一些食谱要求使用普通面包屑，而另一些则使用日式面包屑（panko），以获得额外的酥脆感。裹好后，schnitzel就可以开始油炸了。油炸是制作完美schnitzel的另一个关键步骤。许多厨师更喜欢使用澄清黄油或高烟点的油，如植物油或菜籽油，以达到最佳效果。关键是在加入肉类之前确保油足够热，这有助于形成美丽的金色外壳，同时保持内部的湿润和嫩滑。每面煮几分钟，直到达到完美的颜色，这是至关重要的。一旦煮熟，schnitzel通常会搭配柠檬角一起上桌，让食客可以在上面挤出新鲜的柠檬汁。这种明亮的酸味增强了风味，并削弱了炸肉的丰富感。通常配有土豆沙拉、面疙瘩或简单的绿叶沙拉，使其成为一顿均衡的餐点。除了美味的口感外，schnitzel在奥地利美食中具有文化意义。它常常与家庭聚会和庆祝活动联系在一起，象征着舒适和传统。多年来，schnitzel跨越国界，如今在世界各地以各种形式受到喜爱。在德国，你可能会发现著名的“维也纳炸肉排”（Wiener Schnitzel），而在以色列，它已成为许多家庭的心爱主食。无论是在高档餐厅享用，还是在家中自制，schnitzel始终证明了简单食材结合在一起创造非凡美味的魅力。其多样性允许无限变化，使其成为适应不同口味和偏好的菜肴。从经典制作到现代变体，schnitzel继续捕获世界各地人们的心灵和味蕾，证明了美食无国界。