Tips You Should Know About Schnitzel 101

If there is one Austrian recipe more Austrian than common, it would have to be the Schnitzel. Like many Austrians, I can not imagine my trip in Austria without the schnitzel. If you still can not relate to what I am saying, then let me give you my sort of Schnitzel.

A Wiener is largely, definitely not a sausage because sausages are frankfurters when as a Wiener schnitzel is an escalope. In schnitzel world, according to Austrians, only veal is real, while pork and turkey are just substitutes. True, Wiener schnitzel is not to be created with add-ons. The best Schnitzels are served chewy, not soggy and percolated in either sauce or gravy; so, do not gorge on your Schnitzel with ketchup.
When you feel that you must have some condiment with your Schnitzel, then in moderation drizzle lemon juice over it. Lemon fluid cuts through the grease, but you don't like too much of it either.

Now that you can discern the dos and donts of Wiener Schnitzel, it is time to learn about its family namely: Zigeunerschnitzel (dipped in spicy sauce of tomatoes and mildly hot peppers), Naturschnitzel (unbreaded schnitzel), Schnitzel Parisien-Art (floured, not breaded), Jägerschnitzel (hunter-style), Rahmschnitzel (combined with cream sauce), Surschnitzel (found in Heurigen, marinated, smoked or cured).