I was inÂ ViennaÂ last week with work,Â a perfect opportunity to have schnitzel as it should be done. I ended up in the restaurant of the Hotel Kaiserin Elisabeth, as it was fairly informal and not packed with tourists.
I chose veal schnitzel, as I understand that is the traditional recipe rather than chicken or pork. The first thing I noticed was how thin it was, compared to the chunky schnitzels I have eaten in Germany. The taste was also far better than anything I have had before, with crisp breadcrumbs and the veal almost melting in the mouth. It came with a slice of lemon, andÂ a salad rather than chips.
On the way back to the hotel I called in at the Hotel Sacher, best known for its chocolate cake “Sachertorte”.Â I gave the cake a miss as I was fairly full, but could manage a smallÂ OttakringerÂ pilsenerÂ which is brewed locally in Vienna.Â