in the kitchen with: matkonation’s perfect schnitzel – Design*Sponge

Despite plenty of traveling to Germany and Austria, I never really appreciated schnitzel until I read The Accidental Foodie by Neale Whitaker and came across Bill Granger’s recipe for chicken schnitzel. The first time I went to Sydney, I of course went to Bill’s and ordered it right off the menu, so I could see how his recipe really should be done. Instant love. And then I thought, “Hey, I live in Italy. Cotoletta alla Milanese is (veal) schnitzel!” But upon reflection, I realized that it’s quite straight-laced — no herbs or anything mixed in. I was a fan nonetheless. Fast-forward to a couple weeks ago when Deanna, the stylist half of the team from the Israeli food blog Matkonation, said she had the quintessential Israeli dish for our readers, the Perfect Schnitzel. “Israeli? Sounds more like Mitteleuropa, but I’m curious.” She promised I would not be disappointed, and she was so right. Let us know where you stand on the schnitzel topic: Are you a purist, referring only to veal as schnitzel? Or does any meat prepared this way count as schnitzel to you? You know where I stand! — Kristina

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