The Revival of Schnitzel: Great Schnitzel at the High West Distillery and Saloon

Chef Kevin McDonald and Chicken Parmesan Schnitzel

I grew up eating Schnitzel, pork, chicken or veal.  Then Schnitzel faded from my memory.  I recently started to spot it on menus once again, twice in Park City over the last month.  My son, Eric, told me it was on the menu at the Stone Brewery in San Diego.

Last night Gary and I shared a wonderful Parmesan Chicken Schnitzel at the High West Distillery & Saloon in Park City.  The Distillery is the first licensed in Utah since the 1870’s.

First distillery licensed in Utah since the 1870's.

The food, service and ambiance were great.  When I realized how delicious the Schnitzel was, I regretted not taking a picture of it.  I discussed my dilemma with our waitress and she came out to report that the chef was preparing one just for the photograph!  So below you will see Chef Kevin McDonald and our tasty entrée.  The Schnitzel is prepared with whiskey-soaked caper berries, crispy pancetta and a beurre blanc sauce.

Chicken Parmesan Schnitzel

We started with a great appetizer of a House Made Sour Dough Pretzel with a Dijon rye sauce, Whiskey Onion Soup and a Garden Salad.  All were delightful.  Thanks to Brent and Joan Jacobs for this great restaurant recommendation!

Please report any Schnitzel sightings here!

2011-01-20T21:17:36+00:00 January 20th, 2011|Menus and Memories, Restaurant Reviews|