Made during the CAPA-ZINE workshop organized by the CAPA Center for Contemporary Photography. Our project features one of the most characteristic dishes of the Hungarian gastronomy – the breaded schnitzel. The juicy cutlet in breadcrumbs is at once a homemade goody, an all-time favorite on the restaurant menu, and a copious evening meal after a busy working day. The breaded schnitzel seems as simple as it can be – a slice of meat coated with crumbing and fried in hot fat. However, if one takes a closer look at the recipe of this highly popular dish, it will soon become clear that everyone is preparing it differently. What is the secret of a good escalope in crumbs according to the cooks? Do they have a memorable schnitzel story? What do people think is the real befitting garnish of a fine breaded cutlet? How do they season it, pound it, shape it, and fry it? A subjective reportage on fried meat slices in breadcrumbs.
(Photography and text by Bianka Rostas and Marton K. Takacs)