Meg and I discussed this in e-mail, but does anyone know where that "Ist das nicht ein Wiener schnitzel? Ja! das ist ein Wiener schnitzel?" thing comes from?
It's driving us both a little batty.
March 31, 2006 4:06 PM
Hi Meg - the first time I went to Austria I ordered Weiner Schnitzel and was dumfounded when a breaded, pounded veal cutlet arrived. What a ding dong. I was expecting a hot dog! I mean, why in the world name a hot dog chain after a completely unrelated food dish?
March 31, 2006 4:59 PM
That is one of Zak's favorite dishes in the world, ever.
I only make it for him about once a year, in large part because I am not fond of veal. (I think it is kind of bland) But, also because for years I wouldn't eat veal because of how it was raised.
Now that I get veal from my farmer friends who raise it ethically, and whose veal tastes nice, I don't really have that excuse, but I still only make it once a year or so.
Otherwise, it would no longer be special.
But he is weird--he doesn't eat it with the egg on top.
April 1, 2006 3:43 PM
Are you sure that nicht ist something that the two of you came up with while drunk in college? I've never heard of that exchange, nor have the three people I just asked (including my German roommate, in case it was something Meg picked up in Munich), and the only hits on Google are for this recipe and a Technorati link to it.
April 4, 2006 11:34 AM
By the way, Meg--I always thought that schnitzel was always implicitly pork, and the Wiener meant "Viennese-style", i.e. pounded flat and breaded, vs. other styles like jaegerschnitzel (w/ mushroom gravy), and schnitzels from pork were just "von schwine". I had also heard of the "w/ fried egg" version as "Hamburger schnitzel", but my German roommate says that every region has a different name for the combinations of toppings; her favorite is one with ham, cheese, and fried egg, which sounds wonderful but makes me wonder how Germans aren't as obese as Americans...
April 4, 2006 11:56 AM
Hmm... it just occured to me to also Google for the spelling used by the old hot dog restaurant (Wienerschnitzel, sans space), and sure enough, there's one other hit, from two people using the exchange on a mailing list for fans of the Groo the Wanderer cartoon. So apparently it isn't just a drunken college memory.
(And by "schwine" I meant "schwein".)
(I promise this will be my last post on this topic.)
April 4, 2006 11:58 AM
Sweth, I can mentally see the exchange in a black and white film with 20-30's movie music. I'd guess it was Laurel and Hardy or Little Rascals or something like that.
Marx Brothers? Ritz Brothers? Someone out there will know.
April 4, 2006 12:25 PM
I have to admit I thought it was a vaudeville sketch. I wouldn't go to a German to ask about it. If they were around, I would ask my grandparents. My father might remember on a good day, but his hearing's not so great so it will have to wait for my next visit to Chicago.
As for the egg issue - I saw it frequently in Munich and in Austria with the egg. In my experience, if it says Wiener schnitzel it will be veal and if it says schwein schnitzel, then it's pork.
But that said, some claim it's a Northern Italy speciality: goes to show that it's one of those basic dishes that is found in a large region, with regional touches and a lot of places claiming the "real" one.
Meg in Paris |
April 4, 2006 2:50 PM
I checked Wikipedia and this is what they said about the schnitzel denomination (though mind you it refers to Austria, and not it's pork-loving Bavarian neighbors to the North):
Many restaurants offer cheaper schnitzels made from pork, and variants made of turkey have become popular more recently, but Austrian restaurant regulations require that "vom Schwein" (made of pork) or "von der Pute" (made of turkey) be indicated on the menu if no veal is used.
April 7, 2006 7:17 AM
That phrase you're looking for -- I know it as "Ist dass nicht ein Schnitzelbank? Ja, dass ist..."
Further research is left as an exercise for the reader, as what I'm SUPPOSED to be doing online is finding a Kaseschnitzel recipe for dinner. (In particular: a Kaseschnitzel recipe that involves the cheese inside the breading, in a thin layer next to the meat. That's how they made it at the restaurant in Munich we frequented.)
Kate Y. |
April 8, 2006 7:51 PM
I had time to dig further about der Schnitzelbank while dinner cooked. This thread on a forum about folksongs has interesting information buried in its tangle: http://www.mudcat.org/thread.cfm?threadid=34802#471598
and see the article near the very end of http://www.germansociety-md.com/june2003.htm.
Tonight we sandwiched the cheese between two thin layers of pork... tasty... not quite right. Maybe I should just forge ahead and try to flour/egg/batter an "open-face" version of that sandwich, but I can't quite believe it will work, structurally. Not unless there's one single sheet of cheese the size of the schnitzel. Puzzlement.
Kate Y. |
April 9, 2006 12:32 AM
Isn't the jingle crom the schnitzelbank song?
January 15, 2007 4:17 PM
Dishpigs Favourite Chicken Parmigana
Over the years feeding your loyal Dishpig is of the upmost importance, here is a great recipe! 1 Fresh chicken breast, flour for batter, fresh bread crumbs. For Tomato Sauce 1 medium onion, 5 cloves fresh garlic, 1kg tinned tomatoes, tomato paste, 1/2 bunch fresh Thyme, 1/2 bunch fresh basil, 50mls red wine Vinegar salt and pepper.
Slice chicken breast in half, take two sheets of glad wrap, place 1/2 chicken in between sheets and with meat mallet bash out to 1/2 cm thick, repeat with remaining chicken. Make a batter with flour and water till as thick as pancake batter, place chicken in and coat well, place in
March 11, 2009 2:46 AM
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