Most cultures have a glorious take on breaded and fried meat. For Germans and Austrians, it's schnitzel. The basic recipe calls for a cutlet of veal, pork or chicken to be pounded thin, breaded, and then fried. Traditional accompaniments include roasted potatoes or spaetzle — soft egg noodles with a name that's equally fun to say.
Within the world of schnitzel, there are age-old variations. Wiener schnitzel, for example, is the national dish of Austria and calls for veal, while jägerschnitzel features a pork or veal cutlet glistening in a rich, creamy mushroom sauce. The latter translates to "hunter's cutlet" (and involves no bad decision shots at the bar).
Trying schnitzel is easy to do in D.C. A few restaurants serve it in sandwich form; others offer it at brunch; and one beer hall even fries up a vegetarian version. Here are 15 places to indulge in one of Bavaria's greatest pleasures.Read More