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This is lunch at 4000m above sea level, at the Swiss alps. One thing I noticed about Swiss food is that it is highly influenced by the Germans, and schnitzel is one of them.
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This schnitzel is pounded, breaded, then fried. I like that it is pan fried till crispy with char, and still retained some juices within the schnitzel.
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Personally, I don't find schnitzel to be very different from our "cutlet", except that schnitzel is usually thinner, and they offer a veal version of it as well. Now I'm thinking about our S$8 pork cutlet at our western stall in coffeeshops.
