EditorialSheet-Pan Crispy Pork Schnitzel. Breaded and fried cutlets cut across a broad swath of cuisines; this iteration is baked in the oven for greater efficiency and less mess. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialKarajordjeva, a rolled schnitzel filled with ham and cheese, served at the Serbian restaurant Kafana in New York, Aug. 5, 2022. (Lanna Apisukh/The New York Times)
EditorialViena / Wien; entrada a la Tasca / Restaurante "Zum Figlm?ller" (calle B?ckerstrasse) famosa por la calidad de sus "Schnitzel" (escalope vien?s).