Читать книгу The Wiener Schnitzel Love Book! - Severin Corti - Страница 17

All Schnitzel cooks agree that the color of a Wiener Schnitzel should be a light golden brown. Certain Breughel paintings and Stradivari violins have the perfect Schnitzel color. After the first side acquires the right hue, turn the scallop over, and continue to cook.

The perfect crust should blow up in a few places but never break away from meat. In Vienna they say you should be able to slip a knife between the coating and the meat – but please don’t try it. It doesn’t always work. Take out the Schnitzel (after three or four minutes) and drain it well on absorbent kitchen paper. (Of course, you should have the paper ready – don’t run around looking for it now.)

In my carefree days in Vienna it was said that the test of a perfect Wiener Schnitzel was to be able to sit down on it, for at least one full second, without leaving a fat stain on the seat of your pants. I once tried it but something must have gone wrong with that particular Wiener Schnitzel. It left a stain on the seat of my new, light-gray pants.

“I once tried it but something must have gone wrong with that particular Wiener Schnitzel.“

JOSEPH WECHSBERG