/oss/taxonomy/term/4960/all en /oss/article/health-nutrition/fear-frying <p>The Wienerschnitzel was so large it hung off the plate. Topped with a sprinkling of chopped parsley and lemon juice, it was an absolute treat. To this day, my mouth waters whenever I recall my first schnitzel experience. My aunt, who had arranged for us to come to Montreal after we had fled Hungary during the 1956 uprising, owned the “Riviera,” a European style restaurant. It was there that I was introduced to the delights of a serving of veal, pounded almost paper-thin, battered in flour, eggs and breadcrumbs, and quickly fried to a golden brown. I just loved it. In fact, I still do.</p> Mon, 16 Nov 2020 18:35:23 +0000 Joe Schwarcz PhD 8488 at /oss