We are the best place to get a schnitzel in Sydney!
When it’s cold outside there’s nothing like comfort food to make you feel better. Whether it’s your local pub or a themed restaurant, grab some mates and see if you can find Sydney’s perfect schnitty.
Crumbed chicken breast or veal hammered out flat might sound like an incredibly simple dish, but there is an art to getting schnitzel right. The shell needs to be well-seasoned and to stick to the meat instead of falling off like an ill-fitting jacket. The meat needs to be cooked through but remain tender and juicy. And the quality of your sauce is a linchpin to the whole enterprise – good gravy is everything. We ate a lot of schnitzel to bring you this list – may our stomachs and waistbands have mercy on us.
Wiener Schnitzel, or Wienerschnitzel in Switzerland, (/ˈviːnər ˈʃnɪtsəl/; German pronunciation: [ˈviːnɐ ˈʃnɪtsl̩]; meaning: “Viennese schnitzel”) is a very thin, breaded and pan fried cutlet made from veal.
It is one of the best known specialities of Viennese cuisine. The Wiener Schnitzel is one of the national dishes of Austria.
The dish is prepared from veal slices, butterfly cut, about 4 mm thin and lightly pounded flat, slightly salted, and rolled in flour, whipped eggs and bread crumbs. The bread crumbs must not be pressed into the meat, so that they stay dry and can be “souffléd”. Finally the Schnitzel is fried in a good proportion of lard or clarified butter at a temperature from 160 to 170 °C until it is golden yellow. The Schnitzel must swim in the fat, otherwise it will not cook evenly: the fat cools too much and intrudes into the bread crumbs, moistening them. During the frying the Schnitzel is repeatedly slightly tossed around the pan. Also during the frying, fat can be scooped from the pan with a spoon and poured onto the meat. The Schnitzel is done after it turns golden yellow or brown.
The dish is traditionally served in Austria with Kopfsalat (lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions), potato salad, cucumber salad, or parsley potatoes. Currently it is also served with rice, french fries or roasted potatoes. It is common to serve it with a slice of lemon, to give the bread crumbs more taste, and a sprig of parsley. “It has however become common in Northern Germany to serve it with lemon, cucumber slices, sardines and capers, to achieve a pleasant appearance”.