Visit to the Anglers Rest sparks Schnitzel odyssey
Some unusual versions: Quail (Tannery) and Cod Tail (Goldie)
Last week’s lunch call to the Anglers Rest set me off on a Schnitzel odyssey. The Leemount had a beef version on offer, which is a bit unusual as Schnitzel is mostly made with veal or pork.
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| Jacques |
Schnitzel, the beloved breaded cutlet traditionally associated with Austria and Germany, has won the hearts of food lovers worldwide. Locally, this versatile dish has found a niche in several restaurants, each offering its unique take on this culinary classic.
From the traditional veal schnitzel to innovative variations like quail and cod tail, local restaurants have enthusiastically embraced the schnitzel. Here's a look at some of the schnitzel dishes I've encountered over the past year or two.
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| The Tannery's quail. |
Schnitzel, a speciality in Austria and Germany, consists of tenderised meat coated in breadcrumbs and fried until golden and crispy. To be classified as Wiener Schnitzel, it must be made with veal, while your regular Schnitzel is frequently made with pork or chicken. So, the beef option was quite unique, yet I recalled other “irregular” versions.
Goldie’s Cod Tail Schnitzel is another out-of-the-ordinary choice. That dish featured soy-cured egg yolk, complemented by celeriac and gherkin remoulade, which enhances the flattened cod, resulting in a delightful explosion of flavours.
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| Sea Church, Ballycotton. Plenty of "moisture", the way I like my Schnitzel |
The Tannery's version was quail schnitzel, served with green peppercorn and wild garlic butter alongside seasonal vegetables. The schnitzel was excellent, and the butter relevated the dish to a stellar level.
Jacques offered Chicken Schnitzel with white cabbage, pickled vegetables, rustic potatoes, and a gorgeous "My Goodness" red cabbage. This dish was delicious, further enhanced by the crunchy cabbage and the tangy pickled elements.
Westport’s Pantry & Corkscrew created this gem: Herb-Crusted Andarl Farm Free-Range Pork Schnitzel, Pancetta and parmesan Cream, Potato, Fennel, and Butternut Hash. Crispy and tasty, full of flavour and texture, the potato and sauce enhanced the whole dish. Sad to say, the restaurant closed earlier this year.
Harrow in Killarney had an excellent version: Pork Schnitzel, Celeriac Purée, Herb and Parmesan Dressing, Celeriac Slaw with Jus. Served with a German potato salad, it turned out to be a hearty, flavoursome dish.
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| Schnitzel with mushroom sauce. Pic via Pixabay. |
Sea Church in Ballycotton served a crispy-coated chicken filet schnitzel with chicken gravy, hand-cut chips, and Caesar-dressed leaves. For an extra euro, you could add a delicious pizza-style topping of chorizo and cheese.
During a trip to Macroom in May, I thoroughly enjoyed Granville’s Continental-style chicken schnitzel—a golden-crumb breast of Irish chicken. It came with a generous helping of mushroom sauce, a traditional accompaniment on the continent.
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| Beef Schnitzel at The Anglers Rest. |
Back now to the Anglers and their Beef version with Roast Cranberries, Caper Butter Sauce, Parmesan, Rocket, plus Salad and Fries (€24.00). It was quite a combination and enjoyable, but I would have loved some of the old hearty mushroom sauce! Or even a rich gravy.
My colleague (a big fan of their Fish and Chips) enjoyed their 48 Hour Pork Belly with Creamy Potatoes, Confit Carrots, Pickled Apple & Mustard Rosemary Jus (€23.00). The venue was quite busy and the service was friendly and efficient.
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| Pork Belly |
* As these schnitzel dishes were enjoyed over the past year or so, they may not all be available on current menus.
