The Ultimate Schnitzel

chicken-schnitzel

The Rumpus Room – Milwaukee, WI

Truth be told, I tend to find the high water mark for schnitzel rather low. I mean, even great schnitzel is only just “good” by comparison to so many other dishes I’d rather have. But that was until I ate at the Rumpus Room. They showed me the light. And this is how they did it.

First, they start with a pork-based schnitzel as opposed to veal, which I don’t think made the difference and if anything added to the level of difficulty, because veal usually trumps pork in my book. But I do believe it is local, hormone/antibiotic free pork, which does make a difference.

Then, they obviously bread and fry the thing, but the breading they use seems to be pretty standard as schnitzels go. What isn’t standard is how moist it turns out. And how they top it, with a mound of spicy arugula, a local aged gouda and a farm fresh, sunny-side egg, all culminating in a perfect storm of schnitzel bliss.

Edi & The Wolf – New York, NY

What makes this schnitzel sing isn’t the schnitzel itself, it’s the accoutrements that surround it. A sweet lingonberry jam, a refreshing cucumber slaw and a creamy, mustardy potato salad that when paired with a bite of the heritage pig schnitzel or any sub-combination thereof, you are met with a complexity of flavors often woefully absent from the realm of schnitzel.

Advertisements