what is Chicken Schnitzel at the Beirgarten in Germany?

[edk35]

LOL I have no idea. Just curious. Thanks

 

[CleveRocks]

a very thin cutlet, breaded and fried

 

[edk35]

YUMMMMMYYYYYY. That sounds good. Thanks.

 

[punkin]

Take a chicken breast and pound it with a mallet. Dip in egg and then in seasoned bread crumbs. Pan fry on both sides 'till golden. This is my children's favorite food.

 

[MelanieC]

I love this! It's so good. The kids are also huge fans. It's basically just breaded fried chicken, but the spices make it so good. It really has such a good taste!!

 

[Flossbolna]

Schnitzel means a slice of meat (in this case chicken) that is first pounded to be very flat, then seasoned with salt, pepper and perhaps paprika. Then you dust it with flour, next put it into a bowl with a beaten egg until it is covered and then transfer it to a plate with breadcrumbs to cover it with them. Then fry it in a pan on both sides until golden. So yes, it seems to be a fried breaded chicken breast.

The original Schnitzel would be a "Wiener Schnitzel" (meaning a Schnitzel from Vienna) this would always be veal. In Germany the most common Schnitzel would be a Pork Schnitzel, in German called "Schweineschnitzel Wiener Art" (meaning pork schnitzel in the Viennese style). To be honest, I think I have never really seen a Chicken Schnitzel in Germany Perhaps they thought that Americans would not eat the pork or veal schnitzel?

For more info, check out Wikipedia: http://en.wikipedia.org/wiki/Wiener_schnitzel

A Schnitzel is a great dish, the real thing is very thin and supposed to be so big that it is larger than the plate it is served on! I would love to have one right now!!

 

[IluvDonald!]

Well.....I wasn't sure when I went in Dec - but the schnitzel at Beirgarten was delicious! I bypassed dessert for my schnitzel!

 

[bavaria]

Schnitzel means a slice of meat (in this case chicken) that is first pounded to be very flat, then seasoned with salt, pepper and perhaps paprika. Then you dust it with flour, next put it into a bowl with a beaten egg until it is covered and then transfer it to a plate with breadcrumbs to cover it with them. Then fry it in a pan on both sides until golden. So yes, it seems to be a fried breaded chicken breast.

The original Schnitzel would be a "Wiener Schnitzel" (meaning a Schnitzel from Vienna) this would always be veal. In Germany the most common Schnitzel would be a Pork Schnitzel, in German called "Schweineschnitzel Wiener Art" (meaning pork schnitzel in the Viennese style). To be honest, I think I have never really seen a Chicken Schnitzel in Germany Perhaps they thought that Americans would not eat the pork or veal schnitzel?

oh my gosh, Flossbolna!!!! I was coming to post the exact same thing, especially about no chicken schnitzel in Germany!!!!! I do see it in the US - my colleagues sometimes drag me to 'German' restaurants and it is on the menu - for the reason you stated, I suspect.....

oh, and HI NEIGHBOUR!!!!

 

[Flossbolna]

oh my gosh, Flossbolna!!!! I was coming to post the exact same thing, especially about no chicken schnitzel in Germany!!!!! I do see it in the US - my colleagues sometimes drag me to 'German' restaurants and it is on the menu - for the reason you stated, I suspect.....

oh, and HI NEIGHBOUR!!!!

Hi Bavaria, I like that name!!

What do they taste like, these chicken schnitzels? I guess ethnic food is always adapted to the taste where it is sold. But from someone who knows the real thing it seems rather strange. Besides the chicken schnitzel, I am equally intrigued by the Bratwurst sandwich with sauerkraut obviously sold at Sommerfest, the counter service place. I live in the German town of the bratwurst and no one would ever think of having sauerkraut in a bun - with or without bratwurst!

But then, who knows what an American would make of the "American restaurants" in Germany?

 

[TDC Nala]

About there being no chicken schnitzel in Germany...

...chicken is cheaper, and it's a buffet. They're probably not going to put veal on a buffet.

I love Chicken Schnitzel

 

[edk35]

WOW I SURE LEARNED A LOT ABOUT GERMAN FOOD. Thanks.

 

[edk35]

I am guessing some type of thin sliced beef with a special sauce/gravy? Sounds good.LOL

 

[Flossbolna]

I am guessing some type of thin sliced beef with a special sauce/gravy? Sounds good.LOL

Hi! Thin sliced beef is a good start!! It is one of my favourite dishes and very traditional! In my family we generally have it as Christmas Day lunch.

It is a very big and very thin (about 1/4 inch) slice of beef (no pounding here to make it flat). You get ready-sliced at the butcher. It is about 15 inches long and 6 inches wide. One side of the slice will be seasoned with salt, pepper and mustard. You then cover the the slice with cubed bacon, cubed gherkins (pickled cucumber?) and cubed onions, just leave two flaps along the length of the slice free from this stuff. Then take those two flaps to the center of the slice in order to prevent any of the filling to fall out and then roll the whole thing up to get the Roulade (meaning something rolled!!). The last end of the beef is then fixed with a tooth pick, a small metall skewer that is sold for this specific purpose or you can use string to bind it. Then you sear it in a pot, add some water and then braise it gently until the beef is very soft. There is a debate whether onion and gherking should also be added to the braising liquid, but my family does not do this!! The liquid is afterwards used to make a gravy.

Roulade is generally made out of beef nothing else, therefore there is no real need to call it "Rinderroulade" (i.e. beef roulade). Of course there is also a cabbage roulade, "Kohlroulade", but that is a totally different dish. It only shares the rolling up bit, hence the same name. It is cabbage filled with hamburger meat.

Oh and by the way, a fun fact about the beef roulade: in Austria it is called "Vogerl" which means little bird!

 

[TDC Nala]

What's a gherking?

 

[Flossbolna]

What's a gherking?

a pickled cucumber? In German the thing is called Gewuerzgurke and that is the translation it came up with.... sorry!

 

[bavaria]

Hi Bavaria, I like that name!!

What do they taste like, these chicken schnitzels? I guess ethnic food is always adapted to the taste where it is sold. But from someone who knows the real thing it seems rather strange. Besides the chicken schnitzel, I am equally intrigued by the Bratwurst sandwich with sauerkraut obviously sold at Sommerfest, the counter service place. I live in the German town of the bratwurst and no one would ever think of having sauerkraut in a bun - with or without bratwurst!

But then, who knows what an American would make of the "American restaurants" in Germany?

No idea what chicken schnitzel tastes like - I am a veggie! It started by not eating veal from age five onwards.....

The Bratwurst sandwich is a form of the Chicago hotdog, I think, which is on a soft bun with sauerkraut - someone can correct me if I am incorrect about it being a Chicago style item ie that they eat their hot dogs with sauerkraut. The soft bun is not something you would see in Germany either.

And yes, I am VERY familiar with the Bratwursthausle - I knew one of the owners son well.

Several items on the buffet at Epcot are Americanized - a few years ago I went to find out about a certain cookie as someone requested a recipe here. It was something I had never seen (and I am very very familiar with German baking). The name was something rather generic; the servers at Biergarten also agreed that it was nothing authentic. Tasty, just not a 'traditional' item.

But I think that one can say that about most of the restaurants at World Showcase - the flavours/recipes are modified somewhat to meet the North American tastes.

I have been going to WDW since 1994 and never stepped foot into Biergarten until my Italian friend took me last year - I like some of the buffet items so I do like to go back, but if I want 'real' German cooking I have some of my mother's cooking....

 

[bavaria]

Hi! Thin sliced beef is a good start!! It is one of my favourite dishes and very traditional! In my family we generally have it as Christmas Day lunch.

It is a very big and very thin (about 1/4 inch) slice of beef (no pounding here to make it flat). You get ready-sliced at the butcher. It is about 15 inches long and 6 inches wide. One side of the slice will be seasoned with salt, pepper and mustard. You then cover the the slice with cubed bacon, cubed gherkins (pickled cucumber?) and cubed onions, just leave two flaps along the length of the slice free from this stuff. Then take those two flaps to the center of the slice in order to prevent any of the filling to fall out and then roll the whole thing up to get the Roulade (meaning something rolled!!). The last end of the beef is then fixed with a tooth pick, a small metall skewer that is sold for this specific purpose or you can use string to bind it. Then you sear it in a pot, add some water and then braise it gently until the beef is very soft. There is a debate whether onion and gherking should also be added to the braising liquid, but my family does not do this!! The liquid is afterwards used to make a gravy.

Roulade is generally made out of beef nothing else, therefore there is no real need to call it "Rinderroulade" (i.e. beef roulade). Of course there is also a cabbage roulade, "Kohlroulade", but that is a totally different dish. It only shares the rolling up bit, hence the same name. It is cabbage filled with hamburger meat.

Oh and by the way, a fun fact about the beef roulade: in Austria it is called "Vogerl" which means little bird!

if anyone wants beef roulade they can go to my mother's house and have my portion.... one of those very German dishes which I cannot abide the smell, along with Sauerbraten

 

[bavaria]

a pickled cucumber? In German the thing is called Gewuerzgurke and that is the translation it came up with.... sorry!

yes, I think that was just a spelling error on Nala's part! We have seemingly endless types of pickles and mustards in Germany; they vary greatly by region.

Also, we have several names for the same item - good examples are buns and doughnuts, which have various names depending on where you live.

 

[bavaria]

What I WOULD like to see at Biergarten is some of the more regional specialties too, but that would be more difficult to achieve. Boma rotates their buffet; would be nice if Biergarten could do that too.

For instance, I really miss O'batzder. Before I became a veggie, I loved Leberknoedelsuppe (liver dumpling soup). But those type of things are probably going too far out of the normal American taste bud range

 

[edk35]

Oh that is why sweet pickles are called gherkins then???