Quote Originally Posted by Sir C View Post
Nonsense. The schnitzel is generally served dry in Germany, Austria, my house, the Delaunay and The Wolseley. It's a whole plateful of crispness balanced by the yeilding veal and fluffy chipinteriors.
I know it is, but the chips are adding an extra level of dryness into the equation for me. I'd need a little dab of something Heinz related to help things flow more easily.

Or you could just do the decent thing and make a Jägerschnitzel like a good chap.