In Austria, it is always possible to dine on a superb selection of mouth-watering national specialties. Outstanding among them is schnitzels. In Germany, a schnitzel means a cutlet of pork or veal; in Austria, it generally refers to veal. This specialty of Vienna can be and is described simply as a fried breaded veal cutlet, but such a noble dish should not be dismissed so lightly. The making of a perfect schnitzel requires careful attention and expertise. To begin with, the veal should be only the best. The coating of flour, of flour, egg, and bread crumbs must be artfully added, and when cooked should be golden and not dark.
It is also important that a schnitzel be served immediately after cooking and never reheated. In Vienna, one of the most fascinating places to enjoy any of the various schnitzels is the Rathauskeller, a colossal restaurant establishment of three underground rooms in the basement. Diners may choose from a wide number of menu items which include Wiener Schnitzel almost as large as the plate on which it is served and garnished simply, as it should be, only with lemon wedges.
