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The origin story of chicken fried steak (country fried steak) told here in Texas is that it was started by the German immigrants who came to Central Texas and was, in fact, originally Schnitzel. They simply switched from veal to tenderized beef, because veal was too expensive here.

I cannot think of a more Germanic title for a cookbook than "Useful Book for the Kitchen When Preparing Meals".

In Germany we call the clarified butter "Butterschmalz" and yes, this is the best fat to fry the Schnitzel. You have to rock the Schnitzel back and forth in the pan, because doing this constantly is the way to get these big bubbles in the breading and these are what make an original Wiener Schnitzel. And well, your German pronounciation is wonderful! Guten Appetit!

When we moved to Germany in the 90s, everyone said that we HAD to go to a local restaurant that specialized in "Butterschnitzel"...literaly, as you might summize. This was a huge slab of pork tenderloin that was pounded within an inch of its life, coated as you have described, and then fried in butter. It also was served with a buttery "gravy" of sorts, mashed potatoes, and salad. You had to get there early and be prepared to wait as it took awhile and served hot off the stove by the "frau" who also owned the place. She had a standing order for the pork from a local pig farmer who also butchered it. If you've never had FRESH pork, I pity you! She routinely turned away disappointed customers since her supply and tables were limited. Germans, unlikely Americans, go to eat and stay to relax over a wine or beer. There are usually only one "sitting" per evening. My mouth is watering remembering this melt-in your-mouth goodness!

The "fine herbs" in the recipe is actually a specific French herb blend consisting of parsley, chives, tarragon, and chervil. The author even gives us the French name (and using different font) for this blend.

Came for the Wiener, stayed for the Schnitzel

The "Nürnberger Christkindlmarkt" in Nuremberg (southern Germany) is said to be the best and most original christmas market in Germany.

Austrian here. I really enjoyed your video and the stories you told - I knew the one about the Schnitzel originating in Milan of course but some others I hadn’t heard before. As to the color of the home made Schnitzel - mine look just like yours 😅 It’s quite normal when frying in a pan; for the evenly golden color you get in restaurants you‘d need a chip pan where the Schnitzel can submerse and swim in the fat without ever touching the bottom. Also, your German pronunciation is really good 👍

Fun fact: A version of the Schnitzel was introduced to China through a German restaurant in Shanghai (called Deda Western Restaurant) in the early 1900s. It gradually became localized in Shanghai as a household dish known as 上海炸猪排 "Shanghai Style Fried Pork Chop" today, and is one of the iconic dishes of Shanghai.

I always love the fact. a book with a very basic title such as "cookbook for the kitchen" sounds so exotic and elaborate and sacred when it's done in another language.

Hi. I have a different story for you yet. I've heard that the dish came to Vienna from Bohemia because rich Austrians always had Czech staff in the kitchens. Could be. We fry EVERYTHING and always serve it with lemon. When you go for your Christmas tour, stop by in Prague. I'm happy to help. We're right between Berlin/Dresden and Vienna. Our Christmas markets are pretty as well and the rest of the city is much more intimate. I've been to the Viennese markets last year and that's a must. But I still love my hometown more. Stop by!

This is still a very popular dish in Poland. We call it "kotlet schabowy" and is made from prime cuts of pork. It is done nearly exactly, as you've shown here. I love it, my mom was making it often ;)

My grandmother is German, and when she first came to the United States when she was 21 she was so excited that they had a Wienerschnitzel restaurant. She assumed discovered that they sold only hotdogs, and it was the most depressing day of her life. And now no one in my family eats at Wienerschnitzel

Japanese Katsu is also a schnitzel. I'd love to see you do some videos on the history of some modern Japanese "youshoku" (western dishes): katsu, korokke, omuraisu, etc.

As an Austrian who grew up eating Schnitzel almost every week - here is my best tip for vegetarian Schnitzel: use celery root as your meat substitude, bread it, fry it and serve just like a normal version :) The celery root brings so much more flavor than any "substitude meat" and is usually a very affordable vegetable during winter months ❤ Mahlzeit!

The Christmas Market in the Ravenna Schlucht (black forest in the Höllental, wich means Hell-valley) is very famous. As for people that might be able to help, I work in a hotel 15 minutes from where the bus starts for the market😅. I just wanted to add: a Schnitzel made like this, but using another meat than veal is called Schnitzel Wiener Art. You can actually often see this in restaurants, cause you are not allowed to call it Wiener Schnitzel if for example porc was used.

My grandfather was an Austrian Jewish refugee. He understandably didn’t much like talking about the war and the events that lead up to it. He also completely lost his Austrian accent EXCEPT when we’d make him Wiener schnitzel. He’d get so excited about it and start talking about things he loved about Vienna as a child (and suddenly his well spoken English accent kinda slipped a bit). It was genuinely lovely seeing him get excited about something from his past as he otherwise tended to suppress a lot of his memories from that time. Great video as always! ❤️

In the mid 1970s I worked in a very upscale restaurant in Lincoln Nebraska. We had Wiener Schnitzel on the menu for a really inexpensive price. The wait staff knew this was not only the best buy in the house, but also one of the best meals. Customers rarely ordered it because they all thought this was a hot dog, like in the cartoons. They had no idea this was a great cut of veal!

Just a little addition to the translation part: Schnitzel actually does not come from schneiden or geschnitten (cut)- although the words are related- but from schnitzen (to carve). So actually, as it is cut or carved so thinly, it litarally means chip😉

In my opinion based on personal experience with cooking and eating schnitzel many times, for uniform browning you need to use a deeper frying vessel, more butter and most importantly do the proper coating technique using flour first. The darker spots are caused by the schnitzel being in contact with the bottom of your pan, which doesn't happen when the breading puffs up and the whole piece becomes more buoyant and floats up. Also, as far as I know, the large plate-sized schnitzels are made by doing zig-zag connected cuts and then flattening the whole piece.

In Indiana we have a beloved regional dish called a pork tenderloin sandwich, which is basically a comically large pork schnitzel served on a regular sized hamburger bun. Legend has it that this was started by the son of German immigrants who had trouble finding veal in Indiana, but could easily find pork. Since he was serving it in his food cart alongside hamburgers & other sandwiches, it only made sense to slap the schnitzel into a bun. An underrated midwestern food in my opinion!

My wife and I have a dachshund named Schnitzel. We have a weiner 'Schnitzel' 😅

The big pieces come from the technique of cutting the meat, it is called butterfly cut. Basically, you take a thicker piece and cut along almost till the end. You leave just a hinge and work the meat so it looks like a uniform piece. I think even a video about Wiener Schnitzel from Deutsche Welle explained that, have a look :-)

I am an original Vienna boy abroad and this video makes me miss my Heimat so much. BTW I worked 20 years on the Christmas market in Vienna.

As a person from Denmark, I have to recommend the way it's traditionally served here: with a slice of lemon topped with capers, horseradish and a slice of anchovy.

Back in the 1940s, my grandpa worked at a factory as a machinist. The factory was owned by a man of Jewish German ethnicity and he was invited to the owner's home for dinner often. My grandpa loved german and austrian food. Fast forward to the late 1970s, and I was spending a lot of time with my grandpa while he was restoring an airplane. We'd travel all over California looking for plane parts. Well, one day we were in Southern California at about lunch time and Pop sees a drive through called "Der Wienerschnitzel" and gets excited. He tells me all about Mrs. Goldbaum making him schnitzel 30 years ago and how good it was - so I was ready for a big piece of fried meat. Pop was sorely disappointed when it turned out to be just a hotdog stand. But, we got our hotdogs and had a picnic in the city park and it was fun. A couple days later, He and I made our own schnitzel in grandma's kitchen (making a horrendous mess) and it was glorious. Another memory is of sitting in the shade of my grandpa's truck at the end of the runway at the airport, eating Hasenpfeffer out of my Star Wars lunchbox thermos cup while the planes landed in front of us. Yosemite Sam was always threatening to turn Bugs Bunny into Hasenpfeffer, and from that point on I knew why.

There's a KZfaq travel channel called Kara and Nate. They just did a vlog series in which they visited 9 different Christmas markets in a few different countries. It was fascinating! There may be a few good pointers for your mother as she does her research 😊.

When in Germany definitely visit the Christmas market in Quedlinburg. Quedlinburg mostly consist of beautiful half-timbered houses and the special thing about the cheistmasmarket in Quedlinburg is, that it is not one market but takes place in the backyards of some of those historical houses. There are backyards that are only open for public during this time.

to make the Schnitzel bigger you can use the butterfly cut (Schmetterlingsschnitt). Cut a slice from the whole cut but not all the way through and then cut another one equally thick, so that you have a piece of meat that you can open up like a book. Doubles your surface area of the Schnitzel!

As an Argentinean, I love milanesas, which is a version of the schnitzel you can find in some Latin American countries, a probable inheritance from our Italian ancestors. I love you, Max. :)

Thank you Max, for this great contribution to spreading Austrian culture! It has already been said that a good butcher can make a butterfly cut to get a larger cutlet. You also get a very thin schnitzel, which is essential for good quality. A traditional side dish is a light potato salad (without mayonnaise) or cucumber salad. By the way: Schnitzel with, for example, pork or chicken instead of veal should be called “Schnitzel Wiener Style” to distinguish it from the original Wiener Schnitzel, which must always contain veal. Another tip: To make the schnitzel less greasy, you can place it on a few layers of kitchen paper before serving to remove excess cooking fat.

"Fine herbs" is actually a well- known culinary term from the French cannonical gastronomy which means a specifix mix of herbs. You'll often see it on menus etc.

The bigger Schnitzels are made with a little trick: You cut a slice, but you just dont cut all the way through it. Then you cut a second slice off and then you can just unfold your "Schnitzel" thats twice the size as your piece of meat you have. That way you can have a bigger Schnitzel like in the restaurant in the video.

The lemon is not only for decoration, you can squeeze it (by hand) over the schnitzel so that the juice makes the schnitzel a little more sour

Here in the Netherlands we have a version called zigeuner schnitzel (now often called Hungarian schnitzel), which has some spices put into the breading like paprika, and I think I prefer it over regular schnitzel.

I live in Germany and To my knowledge The spicy sause is horseradish cream sause with paprika. I got this from some European Gypsies that travel throughout our areas of Austria, Hungary and Germany.

The fact that you're still committed to using the word "Bedighted" brings me such immense amounts of joy

In Hungary, formerly part of the Austro-Hungarian Empire, schnitzels are still a huge favourite. Here, the pork or chicken versions are preferred, and they are the kind of dish which grandmothers make when grandchildren visit them, or as a Sunday meal. Thank you for covering this classic dish!

Omg I’m drooling. My dad was Austrian, I grew up in a German restaurant and good schnitzel, yes the veal kind, is home to my heart. 🤦‍♀️💞🤟

the lemon and parsley part is so real, having grown up my whole live on the hungarian border of sopron, closer to vienna that budapest itself. I can remember places only serving with those two and maybe some mayo style thingie.

Schnitzel with the Zigeuner / Gipsy sauce is actually quiet common in Germany. We call it Zigeuner Schnitzel. Another variation is Jäger Schnitzel (Hunter Schnitzel), paired with a mushroom cream sauce. Classic Wiener Schnitzel is often paired with cranberry jam (Your pronunciation is excellent btw 😉)

In Argentina and Uruguay, these are known as "milanesas" as they were introduced by Northern Italians going to South America. That part of Italy was part of the Austrian empire so it makes sense. It has the herbs (typically fresh parsley but sometimes others too), garlic and lemon. Some people add butter as in this recipe but most just fry or bake them with oil (not lard or fat). Also, no flour covering, just the breading, like in this recipe.

This show should be on national television. It's one of my favorites.

The Porky Barn in Geneva, AL makes a great country fried steak with white gravy. Add sweet potato fries and fried okra and it's a masterpiece. Keep up the good work Michelle!

I am a Brit who grew up in Germany and The Netherlands, my father was a soldier. I remember visiting the Christmas market in Valkenburg. It is stunning, it has castles, caves, and history galore, plus Christmas everywhere. Absolutely worth a visit.

Hey, so I know this is a relevant video but it's something I wanted to say after the holidays. My dad is a Vietnam vet and he was a chef in the Marines at that time. He's also a huge history buff. One day when we were talking and I was saying how much I enjoyed history videos he said something he knows no one would ever do but would love to see is information on military cooking and so I showed him your channel and he loved your videos. If you ever so happened to want to do a video specifically on being a part of the culinary department of the Vietnam war that would be amazing and I would just love to show it to him. Your channel is one of maybe three channels he has in his subscribers list.

I'm glad that a food expert confirmed my realization that chicken-fried steak is a kind of schnitzel, specifically cube steak beef schnitzel.

Max I salute you! You are one of the few americans I know that really gets most pronounciations of german words quite right. It makes it even more a pleasure to watch / hear your videos! Thanks for the effort!

Hi Max! On the Christmas Market mission, I'd really recommend paying attention to the smaller cities. Like many other have commented, smaller cities like Speyer, Lübeck, Regensburg etc. host less touristic markets, often serving very local drinks and food. (In my neck of the woods, everyone goes crazy over our particular stlye of mulled white wine. :D ) Sure, Vienna, Munich, Cologne (huge with the English & Dutch tourists during Advent) et al have many markets to choose from, some neighborhood-small-ish, many large and sometimes even quite beautiful but it's really the smaller cities I'd urgently recommend visiting, for a less commercial, more regional, more cozy feel. Also, Speyer, Regensburg, Augsburg, Weimar, Aachen etc. are some of the most historic cities worth exploring!

Firstly, I just have to say, I love your channel and have watched more of your videos than I can count. They have all been excellent. Secondly, my wife and I spent our Christmas of 2022 visiting the Christmas markets in Munich, Augsburg, Vienna, Prague, and Budapest. Your mother is going to have a wonderful experience. And when she is in Vienna, tell her to definitely go to a Vienna pub by the name of, Zum Leupold. We actually stumbled upon it by accident, and it turned out to be the best Wienerschnitzel we have ever had. 👌👍

Hi! I am originally from Germany and loved your channel since I found it during the pandemic lockdown! I have no idea if you will see this comment but here are some ideas for classic recipes and some that may even have older recipes that are common in German/Austrian/Central European cuisine! 1. Matjes Hausfrauenart - as a northern German, this is very common, it is a herring in cream sauce and was a common dish eaten by sailors for a long time in the north! 2. Semmelknödel - this dumpling made from stale bread (sometimes) is very common in germany and austria as a side or, even as a main if they are leftovers and made together in a pan with eggs. 3. Maultaschen/Maultäschle/Herrgottsbescheisserle - this is a traditional swabian dish not TOO dissimilar from Tortellini in Brodo. It is a noodle dumpling filled with ground meat, often pork, mixed with many herbs that is served in a broth. This was actually created in the medieval period by monks who wanted an excuse to eat meat during lent and would so mix the meat with many herbs and pack it into a noodle to conceal it... because if God cannot see it, then it doesn't count as meat... apparently... 4. Flammkuchen - another dish from southern germany and also the Alsace region, this is the Alsatian/Eastern French/German version of Pizza. A thin flatbread is topped with creme fraiche or sour cream, onions, and ham or bacon and sometimes cheese and eaten fresh out of the oven. 5. Gulasch - though a Hungarian dish, this rich, flavorful beef stew is a very popular winter dish in Germany, Austria and Switzerland as well! a slow cooked beef stew using tougher cuts of beef and sometimes pork that are simmered in beef broth, red wine, and tomato paste along with a hearty seasoning of mostly paprika and marjoram alongside cayenne pepper and other spices added later on or regionally. It is often served alongside Semmel/Kartoffelknödel, Spätzle, or by itself as a stew in a bowl with some good bread to mop it up!

In Denmark the Schnitzel (we use the German term) has become quite popular and is usually served with a "dreng" (litt. "boy") on top that consists of a flat slice of lemon, pickled anchovies, salted capers and shredded horseraddish. It's generally served with fried potatoes, boiled green peas and melted butter.

The classic Danish version of the wienerschnitzel is made of veal and prepared like in Austria and Germany, but it is garnished with "en dreng" (= "a boy") on the top. The "boy" consists of a slice of lemon with an anchovy along the edge, and this nest is filled with capers and grated horseradish. The wienerschnitzel with boy is served with pan-fried potatoes, fine peas and melted butter. A divine dish!!

It's interesting you mention the potential for a French person bringing "it" to Italy, because in France, what you just made is called "une escalope milanaise" or Milanese schnitzel. And we make it quite similarly to how you made yours, and the final product looks like yours rather than the Austrian version. We don't put butter in the egg, we don't use flour either, so the breadcrumbs do stick to the escalope, and we serve it with parsley and lemon juice, which seems to be universal!

Bro, your German pronunciation is impeccable. Help me teach her sister to impress her fiancée.

My sister made chicken schnitzel with homemade German potato salad this weekend. It was so good.

And here I thought all my life how original my family was for not using flour in schnitzels, well, this video shows me. :) We never tried adding the herbs, though, now we must, it sounds delicious!

I just found your channel here three days ago. I love it! Especially, since I grew up as a kinder [youth] in West Germany (1984-1990). Growing up in West Germany was a tremendous experience! I was able discover and eat many dishes of German cuisine. Depending on the many regions of Germany. I was able to travel with my parents to Austria, Italia, Francia, Belgium, The Netherlands, and España! So, my pallette and old factory senses broadened! You definitely have some very cool episodes! I love gastronomy history, your input, and the recipes you add to the episodes! Cheers, Herr Miller! Danke!

I know this might be very very late, but in Germany, the city of Nuremberg (Nürnberg) has an amazing Christmas Market. The Desserts are phenomenal, and unlike anything I've ever had anywhere else in germany, their Lebkuchen are that good! Dresden also has a beautiful Weihnachtsmarkt. At Tegernsee in Bavaria you have an amazing Christkindlmarkt and it's right the next to the Tegernsee lake, and it's so pretty!

Ich muss sagen Max, ich bin beeindruckt. Deine deutsche Ausprache ist nahezu perfekt! I just discovered your channel a week ago and have been binge-ing! After living in Germany for nigh on 20 years, I never expected that something as mundane and ubiquitous here as Schnitzel would keep me enthralled for 20 minutes! That's longer than it takes to pound, cook and eat one. As for Weihnachtsmärkte, a lot of folks here say the Nürnberger Christkindlmarkt (in Nuremberg) is quite nice!

I grew up in Indiana and what Hoosiers call a pork tenderloin is just a pork schnitzel on a regular hamburger bun with ketchup and pickles. The tenderloin needs to be pounded to the size of a dinner plate to make the bun look comically small. Love these regional specialties!

Yay! You're inching closer to my country! I do love a good Wienerschnitzel, although the last time I had one in Vienna was a couple years ago, which is silly, considering Vienna is a two hour train ride away. I make the Hungarian variant often, using pork (our main meat) or chicken thigh, but otherwise, the recipe is the same as the modern Wienerschnitzel. Frying it in butter actually does make a big difference flavor-wise! However, I usually use olive or sunflower oil for everyday schnitzel and reserve the butter for special occasions (it was one of my mother's favorite foods, so in memory of her, I make it every year on her birthday, with butter).

If you want a bigger schnitzel you dont need a wider piece of meat. Just get a slightly thicker one and use the butterfly cut to double its surface area.

My German Grandmother used to make us "Wiener schnitzel aus Baden-Baden" (that is what she called it) as my paternal grandfather's family comes from Baden Baden. My Grandmother was from Alsace-Lorraine, not to far away from Baden-Baden. Hearing you speak the German; while also making the Wiener schnitzel brought back some very fond memories! Thank you so much!!

Max, your content is way past anything on any cable outlet. You pack 10x more info into 20 minutes than everyone else does in an hour. Thanks.

Lived in Germany for over 5 years. Believe me, the Christmas markets will steal your heart. The food and wine stands are wonderful.

If you are planning on visiting some christmas markets in Germany next winter you could easily chain a few in South Germany. I know of 2 nice christmasmarkets near Stuttgart (south west of germany). Ludwigsburger Weihnachtsmarkt and Esslinger Mittelaltermarkt. The first one is located in a baroqe city and the other one is located around good old half-timbered houses. It has a classic christmas market plus a medieval themed market. You could also move towards east towards bavaria and head for Munich (in just 3 hours) and Nuernberg (around 4 hours), which are also known for their markets :)

My wife and I were in Austria (Vienna, Salzburg and Innsbruck) the week before Christmas - for the Christmas markets. We have been multiple times to Germany and Austria and I would have to put the Salzburg Christmas market up near the top of the list of all those that we have visited. Plus, Salzburg is such a quaint town with History and food, how can you go wrong. Hamburg, Nuremburg, Dresden, Passau and Regensburg are also very nice. Each Christmas market is unique in the things offered for sale as well as the foods. We usually just book hotels in the city we are interested in and rely on the train systems to get from city to city. Most of the larger cities also have wonderful subway/tram systems so you likely won't need to rent a car. If you find you need a ride, Uber is present and usually cheaper and more reliable than standard taxis. You don't really need a "guide" or to arrange an organized trip to do this - in fact, I wouldn't recommend it at all. One tip I would make is to make dinner reservations as early as possible because getting a dinner reservation at the last minute is much harder than you would think - even during the week. Safe travels.

It just occurred to me that the Mexican milanesa is CLEARLY derived in style and name from the Italian Cotoletta alla Milanese. 🤯

First of all great video, now I’m craving a Schnitzel 😂 🇩🇪 for your Christmas markets I have some recommendations: I’m from Germany, specifically North Rhine-Westphalia, and we have a very very cool Christmas market here that people come to visit from all over Germany. It’s called „Weihnachtsmarkt Merode“ you can also find it online, and it’s located at a private owned Castle and the little stores are all lined up next to the castles moat. Another cool castle Christmas market I can recommend is the Weihnachtsmarkt Schloss Dyck, which is close to Düsseldorf. Lastly, a very very famous Christmas market is the „Monschauer Weihnachtsmarkt“, which is a historical town & here chances will be very good that you might see some snow or at least it will be very cold. Those three are my absolute favourites and I think absolutely worth a visit even from further away. But keep in mind that they are well known and always very full, so maybe go there on a weekday rather than the weekend.

A very popular dish in Denmark as well. We decorate it with capers and horseradish and lemon slices that you squeeze and anchovy. I will always eat it this way as long as i live and will heavily recommend it

My husband is from a town called Esslingen, which is a suburb of Stuttgart. It's a lovely Medieval town and holds a Medieval Christmas market every year. I've been many times, and it's awesome! The people who work there are VERY committed to the vibe, and there are lots and lots of different stalls, medieval food, beverages, themed things to buy, entertainers. I love it!

As someone who has moved from West to East Germany, I want to share the fact that Jägerschnitzel caused a culture shock as there's two different meanings. In the West it refers to a classical Schnitzel with Jägersauce (dark sauce with mushrooms) and usually with fries. In the east it refers to a mock Schnitzel made from a big slide of sausage (Jagdwurst) and typically served with a plain tomato sauce an pasta.

In Argentina we call them Milanesa and they are practically a national dish! Best served with tomato sauce, ham, mozzarella cheese, oregano (like a pizza made of schnitzel), we call it Milanesa Napolitana. Serve with french fries and russian salad.

I used to live in Wurzburg and they had a very good Christmas market. It's about an hour east of Frankfurt. It was the head of Franconia, which was the head of Bavaria. It was where the original prince bishops who ruled Germany lived in an old fortress on the hill above a walled city.

It has always been so amazing to me that so many foods have their own version around the world, like dumplings/raviolis. These schnitzel remind of the tonkatsu that I had in Japan. A thinly pounded pork cutlet (or other meats can be used) are fried and then can be topped with a tangy sweet sauce, almost like a barbeque sauce. I love all your episodes, and I even got my dad watching them with me over the holidays!

I come from a very german family and schnitzel has always been a big part of our food history. My omi taught my mom and I learned through her how to make it too! Lots of work but so sooo delicious! She also taught my mom how to make Grießnockerlsuppe (affectionately called "grease knuckle soup" growing up lol) which was usually an appetizer for Christmas dinner :)

This dish is my childhood 😊 My grandma who immigrated from Germany used to make this dish all the time! Sadly I never got her recipe, so thank you for making this ❤

Evry time you say Schnitzel; my German Herz jumps with joy

Another video covering Austrian food? Awesome. Thanks for showing so much love to our cuisine recently. :)

My grandma used to make Schnitzel quite often and always used the oven to bake them. In retrospekt it makes quite a lot of sense actually, since the cuts of meat were pretty big and that way everyone could eat at the same time without having to wait for the next batch to be ready. Also: if you want to take the crust to another level, i suggest to use panko. Edit: If you are interested in german Christkindelsmärkte (christmasmarkets), there are several options: one is the classic ones in big cities like Nürnberg, Bavaria. It is one of the biggest christmasmarkets but personally i feel it is too touristy and just packed with people. Second, and my personal preference, are the markets in the smaller towns. They aren't as overcrowded so I enjoy them more and they give me a more cozy and relaxing feeling.

I lived in a small town and worked in a German restaurant. We made schnitzel with veal or butterfly pork. We served it with gravy. I recently figured out a poor man’s clarified butter by placing a small crock of butter in the microwave and cooking it for a short period of time. The stuff at the top was clarified and you just scoop it off. I also grew up with a Der Wiener Schnitzel by my house and I loved it, especially the polish dog. They don’t make it anymore. It was two hotdogs sliced lengthwise on pumpernickel bread. Love that place!

A bit late to the party, but we just saw this video. I am a former Chicagoan who has lived in southwest Germany for the last 16 years. Your mother was right, we have some wonderful Christmas Markets around here in the Black Forest. From the insanely popular Ravennaschlucht Weihnachtsmarkt (must be booked well in advance), to the more accessible Gengenbach Adventskalender und Adventsmarkt, there's something for everyone. If you would like a tour guide for the greater Freiburg area, my family would be happy to assist you.

I grew up in a small southern Swedish town, and one of my classmates had a dad who was a chef (ironically, so was my mom but she worked as an accountant because she hated being a chef). As it turned out he was an award-winning German chef who was a flipping master at the schnitzel. He didn't retire until about ten years or so ago (he was over 80!), and kept running restaurants that had 2-3 Michelin stars up until he retired.

The Christmas Market in my hometown of Luebeck is decently famous for being one of the best- it's very cozy and Luebeck is a very pretty city with a lot of history. Definitely recommend it!

My wife is Czech and she taught me to make Schnitzel the Czech way. A pork steak beaten until it's about ¼" thick then dipped in flour followed by beaten egg and finally breaded. This is then fried in butter until golden brown. It is usually served with mashed potatoes and garnished with fried onions and a side dish of cucumber salad (just grated cucumber in buttermilk and salted to taste). It now forms a staple in our family for special occasions.

Australia has a chain called Schnitz. It does sell (chicken) schnitzel as burger, wrap, ‘schnugget’ and plate, with salad, slaw and chips (fries). It is also sold in every pub and club. My local club has $10 schnitzel special on Tuesday nights and packs the place out.

As an American who is engaged to a German who lives in Austria, I can confirm the best Wienerschnitzel is to be had in Austria. I'm lucky to have had it homemade there often. Sehr lecker! 🇦🇹🍗♥️

Cologne has some beautiful Christmas markets, and the city has many German bar/restaurants (brauhauses), most of which will serve you a great schnitzel. There are several good schnitzel houses too, and all butchers or supermarkets will sell fresh kalbschnitzel for you to prepare your own. Enjoy this beautiful country, Germany does Christmas very well indeed!

Schnitzel is a complicated thing. Having the meat prepared, the clarified butter ready and the sides ready may not sound complex, but your execution is great for the information you had! Southern German, especially Bavarian food is amazing. Especially “Kronfleischküche” (using multiple cuts) is worth a try.

I would recomend checking out a medieval Christmas market in Germany, there are usually a bunch of them across the country and I think it's a really unique experience and the food and drinks are always amazing, even providing a lot of good vegan and vegetarian options

One German dish you should definitely try is Schäufele (which is a cute version of Schaufel meaning shovel). It's Frankonia, where I live, and is made from a pig's shoulder (which looks like a shovel :D) with a delicious crust of fat on top and served with potato Klöße/Knödel and brown gravy which often contains beer. If you like I could help setting you up if you want to come here :)

As a truck driver, I've eaten hundreds of chicken fried steaks all over the country, all of them made from chicken and some from ground beef. Once I stopped by Willie's place, a truck stop at Carl's corner near Abbot, TX, which used to be owned by Willie Nelson. In the restaurant, I ordered a chicken (or country, don't remember) fried steak. Astonished, I got a real wienerschnitzel made from beef, served with lemon and parsley. I told the waiter, " This is a real wienerschnitzel." The answer was, "I don't know, we call it country fried steak." The only other time I've had The Schnitzel was in Virginia, in a picturesque German restaurant off I81.

Here in Argentina, we call them "milanesa", comes from the italian inmigration in the end of 1800s, where in Lombardia, they call them "cotoletta alla milanese", and in Sicily, they call them "Cotoletta alla palermitana". We made "milanesa a la napolitana", where you made the milanesa, and then you put in an oven with tomato sauce, ham and chesse, and some fancy restaurants put some olives also.

I live in Germany (moved there from the Netherlands 9 years ago) and the German Christmasmarkets are the best! I'm a professional singer and performed with my Victorian Carolling ensemble at the 'Heinzels Wintermärchen' Christmas market in Cologne. We did about 20 different markets in 2023, but that one was definitely the nicest! Also the Christmas market at castle Dyck in Jüchen is really pretty.

Here In Italy the " cotoletta alla milanese " is often fried in extra virgin olive oil and goes perfectly with mashed potatoes or French fries. It's my favourite dish!

The Weihnachtsmarkt in Nürnberg is the ultimate. I would also recommend Michelstadt, Ashaffenberg and Heidelberg which has several sites including the Schloss Perhaps we will see you there in December. Tschüss!

While living in Nurnberg in the late 70's every Friday was schnitzel day for lunch, served with German Potato Salad. I worked for a military quartermaster as an accountant. How I would love to have that lunch again.

Breaded cutlets are found all over Europe😊 In Poland we have "kotlet schabowy": a cut of pork tenderloin, pounded flat, dragged in flour, then eggwash and fried in oil or lard (IMO lard is superior). We eat it with mashed potatoes and salad. Popular side dish is Polish bigos (hunter's stew from sauerkraut). Hearty, but delicious.