EXT. RESTAURANT TERRACE, PASSAU. DAY
Waiter — the ‘Wiener’ Schnitzel on your menu — is that really veal? [Sneering] Or just pork?
Veal, sir. If it was merely in the Viennese style, we would certainly have said so.
We usually eat so many schnitzels on our trips to Germany that, by the time we leave, the mere thought of a buttery fried breadcrumb makes us feel sick.
We ordered and regretted the Käse Schnitzel at Brauerei Fässla in Bamberg — the size of a frisbee and with a kilo of Cheddar melted on top.
We wondered at a restaurant called Schnitzel Time! (in Augsburg, we think) which offered something like fifty variations, including a ‘Hawaiian’. (Yes, that’s right — with tinned pineapple.)
We scheduled our afternoon pauses to coincide with a TV show whose title we never worked out but the gist of which was: “It’s 10 AM and Fritz has arrived at the restaurant to prepare a hundred schnitzels for the lunch and evening service. Meanwhile, across town, staff at Die Goldene Gans are having a crisis — the daily delivery of breadcrumbs hasn’t arrived!”
We bought a schnitzel hammer at the Galeria Kaufhof in Cologne because, somehow, a German meat tenderiser just seemed more appropriate.
Last night, we had Schnitzel Wiener Art for tea. We butterflied and hammered flat pork tenderloin, dipped it first in flour, then in egg, and finally in Panko breadcrumbs, before frying in butter with a splash of sunflower oil. As we ate it, we wished, not for the first time, that a trip to Germany was on the cards in the foreseeable future