Comfort Food in Germany
Being from German and Irish heritage, I grew up with a lot of meat and potatoes. And onions. Melt a stick of butter, throw in some onions, and cook any meat. Repeat the process with sliced potatoes and a green salad, and that’s what I call dinner.
As is typical with most classic European dishes, it all began with the basic ingredients the average family could afford. In this case the subject is veal, pounded paper thin (until tender), breaded and fried in butter until golden brown. Served with potatoes and onions fried in butter and you have the classic Wiener Schnitzel meal. Sustenance that sticks to your bones and keeps you warm during the long, cold winters.
Originally an Austrian dish, Wiener Schnitzel (“Vienna” Schnitzel) quickly spread to neighboring Germany and Northern Italy.
Any trip to Germany sends me in search of my favorite Schnitzel. A glass of local beer and I’m stoked for an evening of photos in Berlin. The Brandenburg Gates and the new Reichstag were both excellent subjects on my last trip.