Schnitzel
"Schnitzel is a breaded and fried cutlet (traditionally veal or pork), pounded thin, breaded in flour/egg/breadcrumbs, and fried until golden. Served with potato salad, fries, or lemon. It's a German staple eaten in traditional Wirtshaus (tavern) restaurants with a cold beer. The breading should be crispy and flaky, the meat tender. It's comfort food—simple, satisfying, and everywhere."
Logistics
Moderate
Vibe
Traditional, hearty
Duration
1 hour
Best For
Dinner
The Backstory
Schnitzel originated in Austria (Wiener Schnitzel) but became a German staple in the 1800s-1900s. It was working-class food made affordable by using pork instead of expensive veal. Post-war, it became a symbol of German comfort and normalcy. Every traditional German restaurant serves it.
Local Secret
"Order 'Schweineschnitzel' (pork) for the authentic German version—it's cheaper and more common than 'Wiener Schnitzel' (veal). The breading should be light, crispy, and slightly detached from the meat—this is the quality test. Pair with potato salad and a Pilsner. Avoid tourist traps near Brandenburg Gate; go to neighborhood Wirtshäuser for authentic versions."