German Cuisine 3 - The Schnitzel
When you are visiting countries like Germany or Austria it is almost obligatory for a meat-eater to try some sort of schnitzel. And the other day I did just that while out on a day visit to the fascinating town of Celle where myself and a few other members of the British Guild of Travel Writers were taken out to lunch by a wonderful guide called Anke Maecker.
Anke Maecker, our guide in Celle
She gave us a guided tour of Guided Tour of the Old Town district and the amazing and interesting Celle Palace before we called in at Thaer’s Wirtshaus (Thaerplatz 1) for lunch - and that is where I enjoyed one of the best schnitzels I’ve ever eaten.
Schnitzel
Schnitzel is a classic dish that has been around for hundreds of years and is found across much of Europe and beyond. Originating in Austria and Germany, schnitzel is an incredibly versatile and delicious meal that is beloved by many.
Traditionally, schnitzel is made from thin cuts of veal or pork that have been pounded flat, lightly breaded and then fried. The breading typically consists of flour, eggs, and breadcrumbs, although occasionally other ingredients may be added, such as cheese or herbs. The meat is then fried until it is golden brown and crispy.
The origins of schnitzel are unclear, but it is believed to have originated in Austria and Germany in the 17th century. The earliest known recipe for schnitzel dates back to 1696, and the dish has been popular ever since. Over time, the dish has been adapted and changed to fit different regional tastes and ingredients, with variations of the dish found all over the world.
Today, schnitzel is a popular meal in Germany and Austria, as well as in other parts of Europe and beyond. It is typically served with a side of potatoes or vegetables, as well as a variety of sauces
