#it's also for anyone reading this who doesn't know that much about austrian food haha

[airenyah]

as an Austrian to a half Austrian (moi) what are your thoughts on salmon schnitzel? Is it actually a schnitzel or is it just crumbed? See the thing is I know there is schnitzeled mushrooms but that is the extent, everything else is crumbed, and don't get me started on Chicken parmigiana (which in Australia not in Italia is a schnitzel italian tomato sauce, cheese, and occasionally ham). THe reason I'm ranting is because my Australian friend posted an ig story of salmon schnitzel, and I 1/?

as an Austrian/European food purist think there is no such thing and should be called crumbed salmon, I mean you can't just slap schnitzel on it when it's meant to be either chicken or veal. also I hate chicken parmijana (Excuse my spelling) because tomato sauce on schnitzel is a big fat NO and I will judge you for eternity if someone uses it. Like don't do that you uncultured swine. 2/2

salmon schnitzel????????? what the fuck is that, i have never even heard of that?? is it like... a piece of salmon dipped in breadcrumbs and fried?

yeah, we definitely wouldn’t call that schnitzel. schnitzel is a very specific type of meat (NOT FISH OR VEGETABLES OK) and you can’t just call anything dipped in breadcrumbs and fried “schnitzel”, it doesn’t work that way omg (so it’s a no from me about the “schnitzeled mushrooms” as well, sorry hahaha)

first of all, for fish we use the word “Filet” rather than Schnitzel. second of all, when something is dipped in breadcrumbs and fried we call it “paniert” (adjective) or “Panade” (noun) (so “crumbed” or “breaded” like you said)

soooo “salmon schnitzel” would be “paniertes Lachsfilet” or “Lachsfilet in Panade” (Lachs = salmon). or at least that’s what it would be if salmon schnitzel is what i think it is and yes, we’d call it “crumbed salmon” just like you said hahaha (btw with mushrooms it would be “panierte Pilze”)

by the way, just a fun fact about the meat we use: the original Wiener Schnitzel is made using veal. but there are variations that use pork or chicken or turkey (pork is popular bc it’s cheap). however, if i remember correctly: if you use meat that isn’t veal then you can’t actually call it a “Wiener Schnitzel”, you have to say “Schnitzel Wiener Art” instead (as an aside: turkey schnitzel is my favourite)

TOMATO SAUCE ON SCHNITZEL OH GOD NO THAT’S JUST AS BAD AS GERMANY’S MUSHROOM SAUCE THING THAT THE PUT ON SCHNITZEL 

my god, here i am, already half judging my brother people for dipping their schnitzel in ketchup rather than Preiselbeeren and there are people out there who just drown their schnitzel in tomato sauce what the hell

UNCULTURED SWINES INDEED

i can’t say that much about the parmigiana because my dad never makes it at home and i was never very close to my italian grandparents either (and my nonna has never made it before when i’ve been there for a visit), but as far as i know it’s made out of aubergines? and those are under my top 5 most hated vegetables soooo i’ve been staying away whoops. gonna hand this over to someone who’s much more of an expert on italian food than i am. @bianchijoana what are your thoughts on this? and is cotoletta with tomato sauce a thing in italy? (personally i’ve never seen it buuut who knows)

#ngl i love getting messages from you austrian/australian anon #feel free to drop me a dm some time so we can be friends/mutuals #no need to be shy 🤗 #austria #anon #also i'm with on on everything you said #i hope you don't mind that i went into a bit of a detailed explanation #it's also for anyone reading this who doesn't know that much about austrian food haha #asks