Try schnitzel in Austria

“We agreed that the best all around schnitzel was enjoyed at lunch on our first day at a Vienna establishment called Zum Schwarzen Kameel. It was not just the puffiness of their crust, but also the accompanying potato salad, apple sauce with horseradish, sour cream and chives, and lingonberry jam that earned them gold. We also enjoyed this schnitzel outside on a patio in old town that was full of patrons enjoying Vienna’s typical cafe culture — a pretty ideal schnitzel eating experience.”

“The main was an excellent veal schnitzel: the batter was thin and light, with nicely developed air pockets throughout the dish. It was tender, and easy to cut through with a butter knife. The schnitzel was delightful, with a certain lightness on the tongue: certainly not overcooked, it was moist (I helped this with a generous squeeze of lemon juice) yet hearty. The veal schnitzel was extremely thin, which ensured that it was cooked comprehensively through, but without making the outer batter hard. It was soft throughout, and a wonderful golden colour.”