Youd enjoy The Prawn Cocktail Years by Simon Hopkinson and Lindsey Bareham . Took me right back to places like Le Bistingo and suburban dinner parties with vol au vents.
I presume that the dinner is eaten and the Riesling drunk but I will never not remember Roberto - Lambrusco!
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In that case, only Erbaluce will do. Not just any Erbaluce mind you, but only one raised in amphora. Itās either that or I abstainā¦
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Really? i make it at home and one of the local restaurants here has it on their menu.
Brian lives the 90s lifestyle. He plays Closing Time, One Headlight and Whatās Going On on a loop while he eats his Cordon Bleu.
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If he ever wore pants, heād still peg them
This. To my understanding, itās originally either a French or Swiss dish.
And this!
Say that five times fast
Swischnitzel!
Grk
Iām way older than that!
soā¦flapper dresses?
Loin cloth?
Straight Adam and Eve leaves covering the jewels.
I agree with Otto, who agrees with Andy. I would add that it is unclear whether veal or chicken cordon bleu came first. Veal is the first mentioned in the U.S.
But there are Swiss Schnitzel since a Schnitzel is any thin, breaded cut of meat, and such dishes certainly do exist in Switzerland and are called Schnitzel, at least in German speaking areas. It is merely a generic name, however. There are many recipes that are or have been so called, made with many different kinds of meat.
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Is Swiss Schnitzel any different from German?
In general, āSchnitzelā is a thin, boneless cut of meat in German speaking countries, often pounded and then pan or deep fried (breaded or plain).
I believe what most people think of when they say āSchnitzelā is the Viennese version (āWienerschnitzelā which by the way is not a hot dogā¦), which is breaded, fried in lard/butter/oil, and always made from veal. There are lots of variants made from veal, pork or sometimes chicken or turkey that are common all over Germany, Austria, and to a lesser extent Switzerland (e.g. JƤgerschnitzel or Cordon Bleu). But a āSwiss Schnitzelā doesnāt really exist, itās basically just an (inferior) copy of the Austrian version 
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So if there is a swiss schnitzel, then schnitzel I eat at home is California Schnitzel I guess.
This indeed. āSchnitzelā is any kind of fried, boneless cutlet. Iāve never heard of āSwiss schnitzelā - Wienerschnitzel is the only localized schntizel I know of (and Vienna is not located in Switzerland!). If there is a Swiss schnitzel, it is probaly any generic cutlet, not a specialized, local dish (unless thereās a dish Iāve never heard of).
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