奧地利炸肉排已經有名到：每個去奧地利旅遊的人必點的食物之一，
而且許多餐廳都有供應，即使不在維也納也可以吃得到。
所以S 就不再贅述，本篇內容單純是S 的用餐經驗，在文末附上了
網路查到關於Schnitzel的資料，提供做為參考！
這次去的是位在奧地利西邊，一個叫Feldkirch的城市。
當車子開到一個小城堡門口，據說這是某個騎士的城堡，而餐廳就位
於其中。
都走到了門口，完全沒有感受到要去餐廳的fu，等注意到門口的大
啤酒桶，才意識到餐廳到了。進到門口，一個大大的怪東西映入眼
簾，還有小孩子在爬著玩耍，原來那是古時候的暖爐，整整快一層
樓高，應該可以讓60、70坪的空間都暖和起來。
迅速的解決了眼前的湯品後，期待已久的肉排終於來了。
右手邊的是S 點的豬排、左手邊則是朋友點的小羔牛肉排，這
size 真是名不虛傳的大啊！之前S看照片一直以為只有豬排一種
選擇，原來還有牛肉！
朋友又補充說明了一點：
最正統的肉排是用烤的，而不是用炸或煎的，所以吃起來不會很油膩
，裡面的肉汁也很充足，不會柴柴的。
為了有個比較，讓大家知道奧地利肉排有多大，讓S 吃到找救兵，
這豬排簡直都快比我的頭還大了，如果是肉類控應該可以吃得很
爽快，有機會去奧地利的朋友們
，一定要試試看喔！
小知識補充：
Schnitzel is a traditional Austrian dish consisting of an escalope
coated in breadcrumbs and fried. It is a popular part of Viennese
and Austrian cuisine.
In Austria the dish, called Wiener Schnitzel (Viennese Schnitzel),
is traditionally garnished with a lemon slice and either potato salad
or potatoes with parsley and butter. Although the traditional Wiener
Schnitzel is made of veal, it is now often made of pork.When made
of pork, it is often called Schnitzel Wiener.
Art in Germany, in Austria, by law it has to be called Wiener Schnitzel
vom Schwein to differentiate it from the original. In Austria and
Germany, the term Wiener Schnitzel is protected by law, and any
schnitzel called by that name has to be made from veal.
There are also regional versions of Schnitzel, such as "Salzburger
Schnitzel", which is stuffed with mushrooms, bacon, onions, and
other various herbs.
There is a debate as to where schnitzel originated. Some claim
Milan, northern Italy, as cotoletta alla milanese, though others
say it appeared in Vienna during the 15th or 16th century. One
hypothesis is that it could have been brought to Austria during
the Battle of Vienna in 1683 by Polish and German troops.
According to another hypothesis, it was introduced in 1857
by Field Marshal Radetzky, who spent much of his life in Milan.
The term Wiener Schnitzel itself dates to at least 1845.Variants
of this dish are common around the world.
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