Schnitzel is one of the most popular items on our menu but ……More and more, new people who come to our restaurant don’t recognize the word “schnitzel”.
The word (and recipe) seems to have been around since the early 1700’s. It has its variations and we at The Lake Clear Lodge have ours – a special secret that I have not seen elsewhere or in any other recipes! (hint – we know how to get the egg “souffled” as in the definition below. We have chicken schnitzels, veal schnitzels, pork schnitzels and even salmon schnitzels!!
Occasionally we offer the “SCHNITZEL BAR” various schnitzels made from various meats and topped with various toppings! It is a yummy fun thing – especially around Oktoberfest time! Wurst? yes we have it – have some as a tasting as an appetizer – but have the real deal schnitzel for a meal!
Here is Wikipedia’s definition/recipe…………
The dish is prepared from butterfly cut, about 4 mm thin and lightly hammered veal slices, slightly salted, and rolled in flour, whipped eggs and bread crumbs. The bread crumbs must not be pressed into the meat, so that they stay dry and can be “souffled”. Finally the Schnitzel is fried in a good proportion of lard or clarified butter at a temperature from 160 to 170 °C until it is golden yellow. The Schnitzel must swim in the fat, otherwise it will not cook evenly: the fat cools too much and intrudes into the bread crumbs, moistening them. During the frying the Schnitzel is repeatedly slightly tossed around the pan. Also during the frying, fat can be scooped from the pan with a spoon and poured onto the meat. The Schnitzel is done after it turns golden yellow or brown.
The dish is traditionally served in Austria with Kopfsalat (lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions), potato salad, cucumber salad, or parsley potatoes. Currently it is also served with rice, french fries or roasted potatoes. It is common to serve it with a slice of lemon, to give the bread crumbs more taste, and a sprout of parsley. “It has however become common in Northern Germany to serve it with lemon, cucumber slices, sardines and capers, to achieve a pleasant appearance”.
Come on out and have a schnitzel – simple yet with a secret ! it is a favorite of children and adults alike