Vienna: the breaded and the fried

Typically, Viennese cuisine involves three things: pork, breading and frying. The famous Wiener schnitzel is nothing but a charming slice of pork, pounded out flat, coated in breadcrumbs and fried. It is typically accompanied by some form of potato and slices of lemon. Sometimes there is a garnish of lettuce or sauerkraut to provide a fig leaf to cover up the utter lack of vegetables. The pleasure of this concept should be self-evident to everyone except the vegetarians.

Like Marxism, however, problems arise in the praxis of the thing: the meat can be overcooked and tough; the breading can be too heavy, and if it dwells too long in the deep fat fryer it tends to be really greasy. So finding a really great Wiener schnitzel is a joy to treasure. I haven't had one on this trip. In part I am afraid I will have a bad one, but also, there are many other things to try that aren't breaded and fried. Although that can surprise you too. The other day I ordered some Chevapi for lunch. Typically this Balkan dish is grilled not fried. But in Vienna, they roll those little guys around in the breadcrumbs and pop them into the fryer!

They also do this with apricots by the way... Marillen Knödeln – These are dumplings stuffed with apricots or maybe an apricot wrapped in dumping. Then they are deep fried and served with apricot jam and powdered sugar. Its Marillen season soon, so maybe I can score some.