Dish · 3 kitchens in 3 cities
Breaded cutlets
Meat pounded thin, breaded and fried — Wiener schnitzel, kotlet schabowy, cotoletta.
Nobody paid to be here. Each kitchen is described from its own menu where it publishes one, unranked, so each note says how that kitchen makes it.
No kitchen in London sends this yet. Here is where we would send you.
In Bologna
Veal cutlet on the bone, Petroniana-style
All'Osteria Bottega · Malpighi · ~€48 pp
Breaded veal finished with ham, Parmigiano and broth
Veal on the bone in crumbs, the Petroniana way, Bologna's own cutlet under ham and cheese. It's the main we'd come for.
In Vienna
Wiener Schnitzel vom Kalb mit Erdäpfelsalat
Gasthaus Pöschl · Innere Stadt · ~€45 pp
Wiener Schnitzel, veal pounded thin, breaded and fried in the pan, with potato salad. The plate Vienna judges every tavern by, and the reason to book.
In Warsaw
Kotlet schabowy smażony na smalcu z mangalicy
Stary Dom · Mokotów (Puławska) · ~zł 95 pp
Kotlet schabowy, the Polish breaded pork cutlet, fried in lard from mangalica pigs. The family-lunch classic of every Polish home, and our order.