Food is one of the foundations of biological life. Culture is pretty much the same for social life. If you combine those two and leave out a lot of other aspects, results and factors, you get regional dishes. So much for well-written introductions.
Das Wiener Schnitzel has been with us Metbloggers for some time now. In Vienna’s vast and wonderful culinary world, it’s the one thing we all (except the Vegetarians, but that’s life) can agree on. No matter if you prefer roasted brains with scrambled eggs over horse meat loaf, or want your soup with kidney strudel or liver dumplings* – everyone loves breaded veal. In the last story I wrote about it, Mat raised a valid objection to my statement that 22 Euros will buy you between 4 and 7 Schnitzels in Vienna.
He wrote that this may well be true for pork or turkey Schnitzel, but if you want the real deal – tender, tasty veal – you have to cough up a lot more cash. And this, sadly, is true. I know not of even one fast food Schnitzel place that even carries veal anymore, and even many regular restaurant prefer the cheaper, easier to aquire and, in my experience, easier to prepare pork over real veal.
As I searched and pondered, I realized just how long it had been since I’ve eaten a real Wiener Schnitzel. Too long. But I’m really not willing to pay 12+ € just for a bit of tradition and a more refined taste. So therefore, I rephrase Mat’s statement into a question and relay it to you, the reader:
Can you get a veal Schnitzel in Vienna for under 8€?
Bonus points if the Schnitzel is not only made of dead baby cow, but also delicious.
* All real and existing specialities of the Viennese kitchen.