Schnitzel

Wanderbar Berlin

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I thought i’d post a quick scrap to give some tips on where to go if visiting Berlin. As the title suggests, i’ll also post a short recipe on this Austrian/German staple, but please bear in mind, this is my ‘Irish lad does schnitzel’ version but I think it works and is quick & easy to do at home, especially if you are short of time and have a deep fat frier , though a pan with oil & butter, although more fuss – is truly worth it

Schnitzel is quite simple really but it’s a meaty treat everyone will love (leaving aside our vegetarian & vegan friends) as there are many variations. Originating in Austria, the Weiner Schnitzel is a thin cutlet of veal coated in eggs, flour and breadcrumbs. It’s really that simple, seasoned with salt & pepper and served with a wedge of lemon – it’s mouthwatering-ly  good. I got my first taste of the dish in Aufsturz, a pub two doors down from our hostel. The beer was cheap and the food was tasty and really good value. The Schnitzel I tried in Berlin however wasn’t the Austrian original, Schweine-Schnitzel is the pork cutlet version and it is this tweaked variation that is posted below.

My recipe doesn’t stray too far from the traditional recipe but instead of using white breadcrumbs, I use a seeded/granary  bread for the crumb coating as I like the nutty flavour (but stick with tradition if you like). I also add, chopped parsley to the coating as well.

Ingredients

Pork loin

Brown/Granary breadcrumbs

Eggs

Flour

Butter

Oil

Salt & Pepper

Chopped Parsley
  1. Schnitzel needs to be cooked quickly. So prepare the assembly line which you will need. A bowl of flour with a pinch of salt and pepper, a bowl of breadcrumbs mixed with chopped parsley and scramble the eggs placing them in a separate bowl also.
  2. Cut the pork loin into steak portions and beat/tenderize the meat  so that the pork is flat and thin.
  3. Heat the oil and butter in the pan that will be used to shallow fry the cutlets.
  4. When the oil is hot. Pick up a cutlet and dust it with flour. Make sure there are no lumps. It has to be an even and thin cover. Then dip the cutlet in the egg, again making sure it’s evenly covered and dip it finally into the breadcrumbs and parsley mixture to coat the cutlet.
  5. Fry the cutlet until golden. It will take only 3-4 mins to cook through.
  6. Serve with a wedge of lemon.

If you want to knock this up a notch, it’s popular to serve the schnitzel with a mushroom sauce (just saute mushrooms, garlic and onions in a pan, add some cream & add a beef stock cube. Simmer to thicken and pour atop the cutlet – simples). Or as shown in the snap above, serve the schnitzel with a fried egg on top.

Buble Bier

Back in Aufsturz, I drank a bottle of Buble Bier which was a good, light, pale beer and good value too. When I think back to the summer spent there though, I can’t help but think about Berliner Weissbier – a pale, tart and refreshing beer with syrups that make the beer the bizare colour of red, green & blue (I believe but i’m unsure as I only tried the red & green) depending on the herbal syrup chosen. Himbeere is raspberry (red) and Waldmeister is woodruff (green). In truth, it must be said – the coloured beers are a bit of a tourist gimmick, but I enjoyed them anyhow and they went down a treat in the sunshine.

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Although we told ourselves that under no circumstances would we enter an Irish pub on our travels, we found ourselves pulled by some in-explainable force but in our defense, the pub itself brewed it own beer: The Oscar Wilde, for it’s namesake but also named after the great literary dandy. It was a brilliant night and the staff are great (the majority Irish themselves), Aaron especially from Donegal was a laugh and the pub has RTE (Ireland’s national TV station/channel) so all the GAA games are there to watch. The pub also has a great whiskey collection – if the Irish nectar is your thing, like mine. Our session (Irish slang for drinking) there crushed the old stereotype of Germans not having fun too – I’ve never seen so many people get up to sing at karaoke before! (have no fear though if a karaoke bar isn’t your thing – the singing happens at the back. You’ll be safe at the front of the pub if you want to avoid the mic!)

Nice pub, try it’s craft beer – good vibes.

Address: Oscar Wilde, Friedrichstraße 112A, 10117 Berlin, Germany

Also mentioned …

Aufsturz

Address: Oranienburger Str. 67, 10117 Berlin, Germany

Author: TheAddict'sScrapbook

About the addict: Irish, a madman, a writer, a freelance editor, ranter, a whiskey drinker, a talker, a traveler & a big eater.

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