A Schnitzel Scandal in the Making?

As someone who fancies themselves a foodie, I’m always on the lookout for the perfect Schnitzel. But a recent posting in the Reddit group “Schnitzelverbrechen” (which loosely translates to “Schnitzel crimes”) has left me questioning the very fabric of our society.

The offending article in question appears to be a Schnitzel Wiener Art, pan-fried in butter and served with a side of Kartoffel-Gurkensalat, all for the reasonable price of 16.90 euros. But what has the internet abuzz is the fact that the restaurant in question has seen fit to add an extra pat of butter on top of the already fried pork cutlet.

The question on everyone’s mind: is this a culinary abomination or a stroke of genius?

Now, I can already hear the protests from the peanut gallery: “But isn’t butter on top of a Schnitzel just a travesty waiting to happen?” And I get it, really, I do. But as someone who has always been a bit of a rebel, I think it’s high time we rethink our stance on this so-called “Schnitzelsoße hölle” (Schnitzel sauce hell).

I mean, think about it: what’s the worst that could happen? The butter melts and creates a creamy, rich sauce that complements the crispy breading on the Schnitzel? Or maybe, just maybe, it adds a touch of sophistication to an otherwise mundane dish.

Of course, not everyone shares my enthusiasm for this unorthodox culinary choice. One poster lamented, “Nein, nein, nein, nein, nein, nein, nein, nein, nein, nein, nein!” ( translation: “No, no, no, no, no, no, no, no, no!”). Another astutely observed, “Wenn man davon satt wird, kann man’s machen” (“If you get full from it, you can make it”).

So, the debate rages on, with the internet divided into two camps: those who think this is a travesty and those who are willing to give it a shot. As for me? I’m firmly in the latter camp. After all, as the great philosopher, Ferris Bueller, once said, “Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it.”

The perfect side dish to go along with your (butter-topped) Schnitzel

Perhaps it’s time to reevaluate our stance on what constitutes a “good” Schnitzel. Is it really about the type of breading used or the way it’s cooked, or is it about something more? The answer, much like the perfect Schnitzel, remains elusive.

One thing, however, is clear: when it comes to food, there’s no accounting for taste. And who knows, maybe this butter-topped Schnitzel is the key to unlocking a whole new world of flavors and textures that we’ve been missing out on all along.

But don’t just take my word for it. Next time you’re at a restaurant, why not try something new and ask for a pat of butter on top of your Schnitzel? You never know, you might just discover your new favorite dish.