After a nice sunday afternoon of wine tasting, their was no better place than the Victory Hotel to lay waste to the rest of the day (and a few bottles of good wine).
Given the exquisite sea views, great tipple and entertaining company, I knew it was time for the Schnitzel King to officially kick off the schnitty season.
Schnitzel season rolls through from the start of March until the end of November, and considering we were already in the second week of March, I thought I better get to it.
The Schnitzel came out and on first viewing was a little disappointed. This was because I had seen two beef schnitty's come out earlier and my chicken parmi seemed to be 2/3 the size!
Never mind, there were plenty of crispy chips and loafy bread slices to fill the gap.
Beyond the size the schnitzel was assuming, but this is a good thing. When you notice something about a schnitzel, it's usually the burnt crusty cheese on top or the large piece of cold ham hanging off the side. There was none of that here.
Digging in, I realised that all I needed to know about this parmi was contained in that first bite.
The chicken was thick and succulent, not too undercooked and with a light crispy skin. The cheese on top was beautifully melted, just the right thickness and hot as Megan Fox with a backpack.
However, there was the sauce. There was plenty of it to be sure, but where was the taste? Did I get too used to Mama Semmler's homemade relish to be able enjoy it? No, it just wasn't there, it was bland.
That said, the rest of the chicken (and don't forget the chips) was so well done, that I was willing to accept the so-called sauce.
I've said it before, you could do a lot worse than get a schnitty here, especially when the chicken is cooked as well as anywhere I've tasted so far on my parmi travels.
See you next time.
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