Originally Posted by
jspira
Originally Posted by
seawolf
Can't get schnitzel in NY with "the crust puffs up and doesn’t stick to the veal, although one stab by a fork deflates it."
Everything I've see this side of the Atlantic has the breading "glued" onto the meat.
Since you're quoting from my review, I'll respond. You can get some like that in N.Y. I made Wiener Schnitzel where "the crust puffs up and doesn’t stick to the veal, although one stab by a fork deflates it" on Sunday.