Comments on: Snacks to beer #5: schnitzel Wiener art

By: Barry M

Barry M — Wed, 25 Nov 2009 23:02:10 +0000

Bailey, we don’t have a TV, I’d have to ask a neighbour

By: Leigh

Leigh — Wed, 25 Nov 2009 19:05:20 +0000

Very nice indeed – you’re right, an underrated snack, and spot on once you get the beer match right. Good Stuff.

By: Pivní Filosof

Pivní Filosof — Wed, 25 Nov 2009 18:06:52 +0000

That’s not junk food if it’s made with proper ingredients… It’s soul food you cold hearted devil!!!

By: Knut

Knut — Wed, 25 Nov 2009 13:10:36 +0000

I was in Berlin with an international group last year, and we went to a fairly decent restaurant for dinner. The food options were schnitzel or fish.
My Austrian colleague mumbled that the Germans usually were cheating, and asked the waiter if this was a proper Wiener Schnitzel or just done the Viennese way. The frosty response was that it was veal…

By: Bailey

Bailey — Tue, 24 Nov 2009 22:09:27 +0000

So, a pizza, but where the base is made of pork? Now that’s what I call junk food.

By: Pivní Filosof

Pivní Filosof — Tue, 24 Nov 2009 21:59:45 +0000

A ?ízek as they call it here, milanesa as we call it in Argentina…

There we have an even more decadent version, when the thing is fried, put a couple of thin slices of ham, then on top of that tomato sauce and then cheese, the same you would use for a pizza and put it in the oven until the cheese melts….

Bugger! I haven’t eaten that in 7 and a half years!!! I know what I’m cooking this weekend!!!!

By: Bailey

Bailey — Tue, 24 Nov 2009 21:27:06 +0000

Barry — what’s that show on German TV where they show 2 or 3 restaurants getting ready for evening service? It’s a sort of fly-on-the-wall documentary thing — “It’s 2pm and Volker’s just started butterflying and hammering 200 pork fillets, as he does every afternoon.” Anyways, they’re always showing people making schnitzel and the pros do seem to fry it, usually in shitloads of butter, so my oven baked approach is total sacrilege.

By: Barry (Adeptus)

Barry (Adeptus) — Tue, 24 Nov 2009 20:54:54 +0000

I’ve made schnitzel a few times (well, one does these things to try to fit in). The recipes I used said to shallow fry them in sunflower oil, and plenty of it so that the breadcrumbs stay a bit “fluffy”. I was quite pleased with my second attempt; nice and tender, and not too oily. Otherwise, exactly as you describe.

I have this Bayerische Küche book my mother-in-law gave me (she’s not Bavarian, I hasten to add) and even as a confirmed carnivore, I’m not sure I could handle some of the meat-fests in that book, or the “tempting” names of some of them.

By: Justin Roberts

Justin Roberts — Tue, 24 Nov 2009 19:53:49 +0000

The ultimate comfort food… I usually fry them in a pan with half/half butter/olive oil. I think the result is probably about the same.

By: Bailey

Bailey — Tue, 24 Nov 2009 18:51:54 +0000

Tee-hee. I’ve got a schnitzel in the oven right now.