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Wiener Schnitzel?

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Can anyone recommend a local place for great Wiener Schnitzel? I used to go to a Czech place called Savarin, on Prospect St. in Cambridge, where the chef/owner made the thinnest, crispiest ones ever, and as big as the plate. Closed, moved to the western 'burbs, then closed again. When you asked for the check, he would always say "I am the Czech!"
Would really like to have something that good again, but don't know of many German, Austrian or Eastern European places around here.

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  1. I've only had (many) beers here but Jacob Wirth has it on their menu.

    http://www.jacobwirth.com/pages/menu_...

    5 Replies
    1. re: ScubaSteve

      used to cook at a pub that had an old cantekerous german customer, and he claimed that Jabob Wirth's schnitzel was terrible. The guy was a crank who hates everything though, so who knows?

      1. re: devilham

        I have many fond memories of Savarin (and of the short-lived Polly's Pavlova Parlor, but that's another thread.) I've has Jacob Wirth's schnitzel, and will vouch for the fact that it's not very good.

        1. re: devilham

          He was right. Awful excuse for schnitzel at JWs. I long for the wonderful versions that sustained me on a student budget in Toronto many years ago. We don't have anything like it here. Closest are Jasmine and ESK. You might also try Cafe Polonia.

          1. re: gourmaniac

            Ah, the schnitzel at Country Style Hungarian Restaurant on Bloor in the Annex...sigh...

        2. Jasmine Bistro in Brighton. I haven't been for several years, but it still gets good reviews on CH. When I went it was owned by the family (Indian?!) of the chef at the late great Cafe Budapest (kind of Boston's answer to the Russian Tea Room in the 70s).

          1 Reply
          1. re: Lgalen

            I liked Jasmine's "Wiener Schnitzel A La Holstein breaded and pan-fried veal cutlet, served with egg & anchovy, or mushroom cream sauce."

          2. Amrheins in S. Boston has always had it. Pigalle has a version.

            1. Eastern Standard used to have it, and may still.

              1. Locke Ober has it "a la Holstein" on their menu as well. Might be a fun adventure to have it at the bar.

                4 Replies
                1. re: mikeinboston

                  I've had the dish at LO many times and it's always been excellent.

                  1. re: mikeinboston

                    I had it this past winter and was terribly disappointed. Cutlet had not been pounded and consequently it was rather tough.

                    1. re: RichardinJP

                      This seems to be a problem with many Boston-area schnitzels - the cutlet isn't pounded out properly or at all - and it makes all the difference.

                      1. re: Allstonian

                        "Come here you. Let me pound your cutlet and make a schnitzel out of you."

                  2. Cafe Polonia does several schnitzel variations, listed as "kotlets".

                    Many Italian restaurants do various cutlets Milanese, a close cousin.

                    http://mcslimjb.blogspot.com/

                    8 Replies
                      1. re: phatchris

                        I posted a similar inquiry with less of a veal focus after a not so good version at Zafferanos and never reported back. Although I am not a huge veal fan, I do wish someone would bring back the bone in cotoletta (not even certain who sells it like that and although Sulmona does work with veal sides from time to time, I haven't seen it cut like that there).

                        http://chowhound.chow.com/topics/343530

                        The version at Jasmine is quite good and probably my favorite for veal. Shortly after my post LO stopped serving lunch, so I never tried that. I have eaten just about all of the pork offerings at Cafe Polonia and for a comfort food they are my favorite overall. And if Dorado's Pork was half as good and consistent, I would probably eat a cemita once a week but unfortunately most times its been dry and its a hair thick. I thought there was a food truck or pop up which was doing a milanese, but I haven't been able to find it again. For a properly pounded veal cutlet, I had good luck at Nappi's in Medford which has changed their format slightly and opens in the evening basically w/o a menu -- "what do you like... I got some nice scallops, howdeya like them" along with a few other twists. Haven't had the veal since the change, but that might be a good Italian American option (and Vinny's always was dependable in the subshop for veal and chicken cutlets which are not too thick).

                        The one thing from my list I still haven't located in Boston is a good beef milanesa. Part of that might be that primarily cube steaks from the round are the only thing mechanically tenderized from most butchers and they tend to be cut thicker than in Latin America. In Brazil I can get a very thin loin steak run through the machine -- file de lombo which is my preference or a strip. Oasis does fairly well with the seasoning and thickness (but if they are still offering it a la carte its generally "parmigiana" which is not my thing) I have also missed Tupelo's Chicken Fried Steak which they sometimes offered for Sunday dinner before going to the brunch format (or vice versa).

                        1. re: itaunas

                          I think that we have a wide variety of what is being described as weiner schnitizel. For my money, Allstonian and Jenny Odoline have it right. A veal scallop pounded thin and plate sized coated with milk-egg wash, and breaded with flour and bread crumbs and air dried, prior to frying to an ethereal crispness in butter and oil. Other fried breaded cutlets are fine and I enjoy a good milanese but they aren't wiener schnitzel. Czechs and Hungarians (and Austrians of course) do this well. We don't currently have a good restaurant from these places.

                          1. re: gourmaniac

                            This is very true in the strictest sense, but given that there aren't any good Wiener Schnitzel's in the Boston area, it seems like alternative (similar) preparations would be welcome by the OP. Technically, the pork variety is actually a wiener schnitzel as well, simply known as Wiener Schnitzel vom Schwein. Likewise, dishes like Milanese (or the latin american Milanesa) are almost the identical preparation, but made from a slightly different cut of pounded meat (cutlet vs escalope). Wikipedia actually has a pretty decent page detailing the real deal and many of the different variations from around the world: http://en.wikipedia.org/wiki/Schnitzel

                            Overall though I agree that the classic Austro-Hungarian version does have a much narrower definition than what's being discussed here. It just doesn't exist in good form in the Boston area.

                            1. re: keith

                              Yes, that was my point. Happy to have other related things to try but miss the real thing.

                            2. re: gourmaniac

                              gourmaniac I don't see hounds responding as suggesting the alternatives as schnitizel, simply trying to suggest workable protein alternatives. Most of us do get what you are saying, but for the most part hounds like to "put it all on the table." Personally I don't have anything new to add, but felt bad that I asked a similar but broader question and didn't report back. In any case, my picks are pounded thin which is the common factor and most are pan as opposed to deep fried. Maybe I should take advantage of this thread to ask for tonkatsu suggestions outside Cafe Mami and Blue Fin (haven't had it since changed hands/menu)... :-) but even that is a bit far out for CH and its something that I usually make at home too.

                              1. re: itaunas

                                Agreed Itaunas. Mostly its' my sadness that we really don't have this locally and none of the alternatives scratch my itch. Given the OP's comments on Savarin, I didn't want him(her) to be disappointed. RE Tonkatsu, I haven't found much either other than the Porter Exchange places. I recall a good version at Shiki (may have been a special). Maybe Toraya as their fry job on tempura is good. I rarely get past the sushi menu there.

                                1. re: itaunas

                                  I love making tonkatsu at home and then using it in katsuden (sp?), haven't made it in awhile as the wife and I made it so much last year I started to burn out a little on it...might be time to drag that old chestnut out again

                        2. Haven't had it, but have seen it on the menu and being served at Mooo Restaurant.

                          1. I like the (non-traditional) "pork schnitzel, arugula, pickled onion" at Audobon Circle on Beacon St. in Boston. Pounded thin, nice and crispy, and not too heavy.

                            3 Replies
                            1. re: keith

                              After seeing this, I was inspired to have one at Audubon. It is very nice, like most of their food.

                              http://mcslimjb.blogspot.com/

                              1. re: MC Slim JB

                                Glad you liked it! Not necessarily destination food, but very tasty nonetheless.