It's 'Wienerschnitzel'... a reference to the city of Wien (Vienna).
It was made with Veal
The trick is to have the Schnitzel float in the fat and to keep it moving the entire time. The crust is supposed to separate from the meat so you end up with something that is very crispy and encases the meat with an air gap between the crust and the meat.
It's similar to what happens when you brush Brezen with butter, or put pineapple on pizza…
Old habits die hard, w1 and w2 are always white no 1 and white no 2 for me when talking about Japanese made knives—no reason to change, seems only an issue with the pedantic set. It’s quicker typing w1, most can figure it out, …akin to FYI, AFAIK, ATM, etc."w1". We have a thread for that…
Lovely pizza! Which pizza oven (if any) did you cook it in?
Your dishwasher just said give me every calorie you have back there
The main mistake I see being made here whenever people are preparing something sold under the name schnitzel is that they try to skimp on the fat. The best advise I ever got was from a German butcher who said 'das soll schwimmen in butter' - It should swim in butter. But for some reason too many people here insist on frying in a very tiny amount of oil.Chiming in here when it's all about the Wiener Schnitzel...
The real Wiener Schnitzel should definitely be made with veal and pan fried in clarified butter (or lard which I don't particularly like but others do). Both adds so much flavour and really turns it into a treat.
Most places make it out of pork meat, though, and deep fried in cheap sh*t. While that still creates a feeling of satiety, there is not much pleasure involved during its consumption. Cheap will probably cost half of the real thing. But the real thing is worth every penny.
Some add a slice of lemon, either squeeze a bit of its juice over the Wiener Schnitzel, or cut off a piece and press on the lemon slice for a moment. Some eat it with cranberry/lingonberry jam. Sides include potatoes with parsley and/or different types of salad (green, cucumber, potatoes), nowadays even french fries or rice. Ketchup? I clearly say, "No. Never. Ever". But if you're a ketchup person and need to make everything taste like ketchup, then please, for G**'s sake, only do it with the pork version. BTW, the pork version shall not be called Wiener Schnitzel, but rather "Schnitzel Wiener Art".
And to all my German friends: ONE DOES NOT ADD ANY SAUCE TO WIENER SCHNITZEL.
Friend brought us white asparagus from Munich:
Gorgeous ceramic ware!
That looks like a alligator chopping down on something
Those morels are frickin' *mint*. We wont' start seeing them for another month or so, but we're like a morel hotspot so people are out there industrial harvesting, and it's getting harder every year to just go pluck a few without getting into a turf war xD
Bring.....knives?
