schnitzel

Ok, I know this isn't UK or Yankee food, buy my DH is German and is very disappointed that we can't find proper pork for schnitzel here (in Scotland). I'm sure it has to do with the fact that butchering is a bit different here, so it should just be a matter of finding out the name of the right cut.

Anyone have any ideas?

I've done a bit of searching - isn't the cut a tenderloin (boneless from the center loin)? If so, this diagram might be right:

http://www.askthemeatman.com/hog_cuts_interactive_chart.htm

I always thought schnitzel was veal not pork.

My step mom (German) always used veal.

I always thought schnitzel was veal not pork.

Tradition Weiner Schnitzel is made with veal, but you can use pork or even chicken alternatively. A lot of the restaurants in Vienna use pork because it is cheaper than veal.

My family always uses chicken.  Yummy!