|Gorgonzola Schnitzel in Wuerzburg - this was divine!|
|Cordon Bleu Schnitzel (with traditional lemon wedge!)|
|My go-to breadcrumbs|
The secret of a true, authentic schnitzel is in the 'crust.' In every good schnitzel I ate in Germany, the breadcrumbs formed a sort of coating around the cutlet that didn't stick to the meat (it should be possible to separate the breading from the meat with your knife). I have to confess that sometimes my schnitzel doesn't turn out this way. I think the secret is in dredging with flour (I've skipped this step before and regretted it - though it still tastes good, of course!) and getting the schnitzel in the pan as soon as the breadcrumbs are on.
The final touch for our impromptu German evening was the addition of homemade soft pretzels. I've been wanting to try some for a while and finally got around to it last night. Pretzels always seemed so fussy and daunting to me - and thus were relegated to street-side treats - but we discovered that they're surprisingly easy.
|Our Pretzels in Salt, Cinnamon and Parmesan|