Vienna Schnitzel is usually made from veal, but here they use the pigs from a local farmer and flatten that very thin and prepare it the same way as the real one.
The breaded crust was in bubbles on top if the pork, the way it should be. That means that the breadcrumbs were not pressed down on the pork and it was cooked swimming in clarified butter.
The Schnitzel was served with boiled potatoes with some parsley and wild preiselbeere, a kind of cranberry. A lemon wedge on the side to go on the Schnitzel.
It was a huge piece of pork, even flattened a lot. I actually had a problem to finish it completely.
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