Bell, I think you may be on to something! The term Wiener Schnitzel dates back to at least the mid 1800's. The actual recipe much earlier. My mom (from Germany) used to make this for dinner once in a while. It is traditionally made from veal.
upon further review....I found this Swiss steak is a method of preparing meat, usually beef, by means of rolling or pounding, and then braising in a cooking pot of stewed tomatoes, either on a stove (cooker) or in an oven.
The name does not refer to Switzerland, but instead to the process of "swissing", which refers to fabric or other materials being pounded or run through rollers in order to soften it. Swiss steak is typically made from relatively tough cuts of meat, such as the round, which have been pounded with a tenderizing hammer, or run through a set of bladed rollers to produce so-called "cube steak". The meat is typically coated with flour and seasonings and cooked in a gravy made from tomato and sometimes green and red peppers.
The process of swissing meat is done to enable tougher and cheaper pieces of meat to be tenderized. Cube steak is the usual meat used in producing Swiss steak by most home cooks. Cube steak has had the connective fibers that make the meat tough physically broken by the butcher and the braising process further breaks down the connective tissue in the meat. Swiss steak should be tender enough to be eaten without a knife.
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Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
awww butcher29, I see you been googling again LOL GOOD !! I'm glad we can get you looking !! Learn the facts !! just don't be like me and forget them LOL
