Going to Munich for the first time. i always heard of schintzel excuse the spelling. What is it exactly and where can I get the best in Munich?
Thanks,
Mike

I think "schintzel" is a misspelled "schnitzel" which is something like a cutlet or a hamburger.

Hi mike,

A schnitzel is a veal (sometimes pork) scallop pounded very thin and quickly (very quickly) fried.

It is served with various condiments.

Adding in case it's not clear - the cutlet is breaded, then fried.

I've found that for pork, cornmeal is better than breading, but I live in the South.

Mike- Schnitzel is german for "cutlet" - usually veal or pork. It is derived from the german word "schnitzen" - to carve. The most popular (at least for tourists) is Wiener Schnitzel - or Vienese Cutlet- a fried breaded veal cutlet, but there are many types depending on preparation and sauce. I can't tell you where to find the best, but suggest you try the many different types. Guten Apetit!

One of the simplest but tastiest meals I've had was Weiner Schnitzel (Viennese cutlet - although is cutlet correct? I always thought cutlets were on the bone whereas schnitzel is boneless - thinly sliced veal, breadcrumbed and quick fried, served with lemon-dripped rice) at a Hungarian restaurant with a French name in Wellington, New Zealand!

Schnitzel is the cut (cutlet pounded thin) of meat (veal or pork - menu will say which). It can be prepared in a bunch of different way - including Wiener (Vienna) which is breaded and quickly sauteed, Jaeger (hunter) in a mushrom sauce, etc.

schnitzel, steak tar tar, cheese, black bread, german beer, reisling, munich style pork, it's really just a mindset, schnapps, onions, boiled potatoes, sausages, brats.........ummmmmmmm....can't wait for nov....

richardsonsmn - I know the feeling!
So why wait till nov? it's all there, at munich, waiting to be sampled, in late sept at the bierfest. i was there last year but alas, they'll have to manage this year without me. boo hoo.

And last but not least "Zigeunerschnitzel" (gypsy schnitzel-a spicy chili-based sauce.

The upshot is, if you don't like eating dead calves' flesh, (i.e., veal) you can substitute chicken, turkey, any kind of dead animal flesh can essentially be pounded into a "schnitzel!"

This is my kind of thread. Also Rahmschnitzel and schnitzel holstein (I'm not checking my spelling, but second one comes with an egg on top). If you want the pork version, look for schweinschnitzel. Richard, you made me laugh. Yum. J.

Traditionally schnitzel is made from veal, but with veal being so expensive today, pork is often substituted even in the best restaurants.

I like schnitzel, but limit myself as I become subject to "schnitzel fatigue". Two schnitzel dinners per trip is my quota.

And just in case you slip over into Switzerland, a related addiction is geschnetzelts mit rosti. Oh my. J.