@@stufr.travelevertime i back home from asia i stop first in vienna at Prater just to eat the schnitzel potato salad n dessert at Schweizerhaus ., cant wait to back home! But from 31 oct to 15 maret close ! 😢
Sorry, I don’t know that. But I think you could ask at the restaurant. Most places cook them in a pan. So I think in that case new butter is used. But at the Schweizerhaus they were fried, so there I would guess it would be the same oil 🫣
The "air-pockets" as you called it (We Viennese call that "soufflieren" derived from "Soufflee") are the sign for using the right technique for breading + frying a "Wiener Schnitzel" = the "Viennese breadcoat" has to be like that/has to "soufflieren"/has to rise from the meat in order to be wavy in form and therefore must not stick/glue on the meat in order to be "original Viennese". Therefore a socalled "Wiener Schnitzel" without those "air-pockets" are then disrespectful called "Bröselteppich" = "breadcrumb-carpet" or "Bröselfetzen" = "breadcrump-rag/scrap" By the way the "Schweizerhaus" is famous for/their speciality is their pork-knuckle (= "Stelze" in the local language)+ Czech Budweiser beer from the tab which is by far way better in taste than the bottled Czech Budweiser which is great already
Thanks so much for giving us that background information. It makes so much sense to call it “soufflee” because of that air! I absolutely love these schnitzels and eat them whenever I can 🫣. Next time we will definitely try the Pork Knuckle 🙌😊👋
@@stufr.travel Sorry, I guess there is a misunderstanding we don´t call it "Soufflee" but we are describing the cooking process or baking process of rising due to air as "soufflieren" = it is a verb.
Is it weird to order schnizel early in the morning ?😂.I reserved there . I thought I can drink just coffee . I 'd like to tatse schnizel there! . I booked a table in figmuller..super !:)
You should try the wiener schnitzel in Argentina, mainly in the cities of Tucuman and Cordoba, Ask for "milanga completa" these are the best in the world!!
For the title: If you don't have access to umlauts, in German, it is standard to write an e after to the letter with the umlaut, to indicate that there was supposed to be one there. "Figlmüller" should be written as "Figlmueller" and not "Figlmuller." 1:28 - Preiselbeeren are lingonberries, not cranberries (and is often incorrectly translated on menus). 4:52 - In a lot of German-speaking regions, a "Wiener Schnitzel" ("Viennese schnitzel") legally has to be with veal; otherwise, you are just eating a "Schnitzel Wiener Art" ("Viennese-style schnitzel"). Also, next time, check out Meissl & Schaden and Piachetta. They are much more famous for schnitzel than three of your picks; I also agree with the comments here that the pork knuckle is much more famous at the Schweizerhaus than the schnitzel. It's hard to find a bad schnitzel at any of the big restaurants in Vienna, though!
Yeah I guess you are right about all Schnitzels being great in Vienna. Thanks for the tip. We will definitely check it our next time. For RUclips search it was the better option to just leave out the Umlaut and not add the “e” after the “u”. 😊😉
Oh my God. At the Schweizerhaus you eat Stelze - but no schnitzel!!!!! The normal Figlmüller Schnitzel is pork and not veal. You have to order that separately. But both pork and veal are excellent at Figlmüller. And you don't get French fries with it, but "Erdäpfel-Vogerl-salad". Good choice! To all Tourists. Meissl & Schadn is unfortunately not to be recommended. Pure tourist trickery. I was born in Vienna and know what it must taste like.
I agree we also should have eaten other stuff at the Schweizerhaus 🤣🤣. But I needed to compare all the schnitzels. And I loved this one the most. So I’m happy I did 🙌. Next time I will definitely go for the Stelze!
@@stufr.travelbelive me you make the right choice to choose schnitzel at Schweizerhouse and no Stelze … you cant eat alone one portion of stelze because is to heavy to big! You just forgot to try the best "Mohnnudeln" hand-rolled potato fingers with poppy-seed, butter and sugar!
@valvali84 we actually had them in Bratislava (one hour from Vienna). It is in our Bratislava video. We loved that dessert so much. We make it at home quite often ever since we fell in love with it 😊🙌👋
In my previous message I forgot to mention that the :"milanesas " that's the real name of the wiener schnitzel in Argentina are mainly made out of beef , but also are made of chicken, pork or turkey.
Sorry to tell you that you actually had only one real Wiener Schnitzel. A Wiener Schnitzel is always made from veal. Anything else is just a Schnitzel vom Schwein (pork Schnitzel). I'm quite surprised you rated the Schnitzel at Schweitzerhaus best as its not only made from pork but also cooked in a frier and nor pan fried. Viennese people woukd rather regard this plave a tourist trap.
Yeah I did know about the three not being the official veal version. I think i love the frier because it gives it even more crunch. But of course this was my personal choice. But the thinness and airiness of the Schweizerhaus was really good. Next time though I will go for the veal version at Figlmueller. Which restaurant do you yourself prefer?
😍Make sure to check out our full Vienna Food Guide video next: ruclips.net/video/4rX66siADwc/видео.html
The best yes agree with you is Schweizerhaus Prater just Amazing!!!
Yeaahhh!!! You are the first one in the comments agreeing with me 🙌😉🤣. Finally I don’t feel alone anymore 🤣🤣👋🥂
@@stufr.travelevertime i back home from asia i stop first in vienna at Prater just to eat the schnitzel potato salad n dessert at Schweizerhaus ., cant wait to back home! But from 31 oct to 15 maret close ! 😢
@valvali84 i would love to join you for another amazing schnitzel! Where in Asia are you staying?
That’s my happy face lol😂
It really is 😊😉🤣🤣🤣🤣
Very interesting. Thank you. I make my own schnitzels. And I am not travelling to Vienna any time soon. No money.
Homemade schnitzels are amazing as well. So no need to just travel to Vienna for that 😉
Thanks for the video. Are the schnitzels fried in the same oil as the pork?
Sorry, I don’t know that. But I think you could ask at the restaurant. Most places cook them in a pan. So I think in that case new butter is used. But at the Schweizerhaus they were fried, so there I would guess it would be the same oil 🫣
The "air-pockets" as you called it (We Viennese call that "soufflieren" derived from "Soufflee") are the sign for using the right technique for breading + frying a "Wiener Schnitzel" = the "Viennese breadcoat" has to be like that/has to "soufflieren"/has to rise from the meat in order to be wavy in form and therefore must not stick/glue on the meat in order to be "original Viennese".
Therefore a socalled "Wiener Schnitzel" without those "air-pockets" are then disrespectful called "Bröselteppich" = "breadcrumb-carpet" or "Bröselfetzen" = "breadcrump-rag/scrap"
By the way the "Schweizerhaus" is famous for/their speciality is their pork-knuckle (= "Stelze" in the local language)+ Czech Budweiser beer from the tab which is by far way better in taste than the bottled Czech Budweiser which is great already
Thanks so much for giving us that background information. It makes so much sense to call it “soufflee” because of that air! I absolutely love these schnitzels and eat them whenever I can 🫣. Next time we will definitely try the Pork Knuckle 🙌😊👋
@@stufr.travel Sorry, I guess there is a misunderstanding we don´t call it "Soufflee" but we are describing the cooking process or baking process of rising due to air as "soufflieren" = it is a verb.
@michaelgrabner8977 oh yeah I did understand it that way. But maybe chose my words wrong in the reply 🫣😉😊
Is it weird to order schnizel early in the morning ?😂.I reserved there . I thought I can drink just coffee . I 'd like to tatse schnizel there! . I booked a table in figmuller..super !:)
Go for it. It is never too early for a. schnitzel if you ask me! I love it. Have a great time 🙌🎉
You should try the wiener schnitzel in Argentina, mainly in the cities of Tucuman and Cordoba, Ask for "milanga completa" these are the best in the world!!
Oh that sounds amazing. I love schnitzels. So I would love to come and try them in Argentina 🙌🙌
For the title: If you don't have access to umlauts, in German, it is standard to write an e after to the letter with the umlaut, to indicate that there was supposed to be one there. "Figlmüller" should be written as "Figlmueller" and not "Figlmuller."
1:28 - Preiselbeeren are lingonberries, not cranberries (and is often incorrectly translated on menus).
4:52 - In a lot of German-speaking regions, a "Wiener Schnitzel" ("Viennese schnitzel") legally has to be with veal; otherwise, you are just eating a "Schnitzel Wiener Art" ("Viennese-style schnitzel").
Also, next time, check out Meissl & Schaden and Piachetta. They are much more famous for schnitzel than three of your picks; I also agree with the comments here that the pork knuckle is much more famous at the Schweizerhaus than the schnitzel. It's hard to find a bad schnitzel at any of the big restaurants in Vienna, though!
Yeah I guess you are right about all
Schnitzels being great in Vienna. Thanks for the tip. We will definitely check it our next time. For RUclips search it was the better option to just leave out the Umlaut and not add the “e” after the “u”. 😊😉
Oh my God. At the Schweizerhaus you eat Stelze - but no schnitzel!!!!!
The normal Figlmüller Schnitzel is pork and not veal. You have to order that separately. But both pork and veal are excellent at Figlmüller.
And you don't get French fries with it, but "Erdäpfel-Vogerl-salad".
Good choice!
To all Tourists. Meissl & Schadn is unfortunately not to be recommended. Pure tourist trickery. I was born in Vienna and know what it must taste like.
I agree we also should have eaten other stuff at the Schweizerhaus 🤣🤣. But I needed to compare all the schnitzels. And I loved this one the most. So I’m happy I did 🙌. Next time I will definitely go for the Stelze!
@@stufr.travelbelive me you make the right choice to choose schnitzel at Schweizerhouse and no Stelze … you cant eat alone one portion of stelze because is to heavy to big! You just forgot to try the best "Mohnnudeln" hand-rolled potato fingers
with poppy-seed, butter and sugar!
@valvali84 we actually had them in Bratislava (one hour from Vienna). It is in our Bratislava video. We loved that dessert so much. We make it at home quite often ever since we fell in love with it 😊🙌👋
It would have been good to know if each schnitzel had chicken, pork, or veal inside.
All had pork besides the last one had veal. ☺️
Figlmueller has both pork and veal - I'm not sure about the other, although I cannot recall seeing chicken Schnitzel in Vienna.
We didn’t see a chicken version either. You are right about Figlmueller having both versions 🙌
Only a schnitzel containing veal may be called a Wlener Schnitzel anything else and the 'Wiener' cannot be used.
Yeah that is true. The one in Cafe Central was with veal 😊🙌
It is not real Wiener Schnitzel unless it is Veal. Otherwise it is just Schnitzel!
Yeah true. The one in Cafe Central that we had was veal 🙌
I suggest…in future videos of yours…please make more focus on the food more and not on yourself…..we want to see the food more.
Thanks for the tip! We will definitely keep that in mind 🙌
In my previous message I forgot to mention that the :"milanesas " that's the real name of the wiener schnitzel in Argentina are mainly made out of beef , but also are made of chicken, pork or turkey.
Sounds perfect! If I ever travel to Argentina (which I would love to do) I will try them for sure ☀️
Sorry to tell you that you actually had only one real Wiener Schnitzel. A Wiener Schnitzel is always made from veal. Anything else is just a Schnitzel vom Schwein (pork Schnitzel).
I'm quite surprised you rated the Schnitzel at Schweitzerhaus best as its not only made from pork but also cooked in a frier and nor pan fried. Viennese people woukd rather regard this plave a tourist trap.
Yeah I did know about the three not being the official veal version. I think i love the frier because it gives it even more crunch. But of course this was my personal choice. But the thinness and airiness of the Schweizerhaus was really good. Next time though I will go for the veal version at Figlmueller. Which restaurant do you yourself prefer?