What is it about a breaded cutlet that’s so irresistible? Especially with a squeeze of lemon and, say, some truffle fries?

During our recent adventure in Germany, I ordered schnitzel like it was my job. Compared and contrasted the various approaches (Viennese, German Hunter’s schnitzel, Munich-style) and settled on a favorite.

All of them.

There was no bad schnitzel. And what made trying it even more fun was the variety of sides.

There was German potato salad that was decidedly different than the one Stateside (think less mayo, more potato-flavor for starters).

A sweet and tangy cranberry compote was another popular accompaniment, which gave me serious Thanksgiving vibes. Never sad about that.

Buttery, herb-y baby potatoes were featured at one establishment, while homemade Spaetzle graced another plate of a saucier rendition of schnitzel.

All delicious.

Now I’d like to think since I’ve been home that I’ve tried to recreate the schnitzel extravaganza some night for dinner. But alas I have not—yet. The closest I’ve come so far is ordering Italy’s schnitzel equivalent, Chicken Milanese, at a favorite Italian joint. And while it was delicious in its own right, it’s not quite the same.

So basically I need to figure out what separates the two and give it a try in my kitchen. I’ll let you know how it goes, I promise…