vina schmidt, so of course, it's actually quite easy to make, but it does call for the right ingredients. we asked an expert in the austrian capital vienna, how it's done. it has to be crunchy. when you run your fork over a 1000 and it has this crunchiness and it gives your hand goose bumps, then it's a perfect finish. that's all. mm hm. mm hm. oh mm. mm. mm. ah. hello, adrian. hello. i'm your can, should not be the master chef at ms. lynch addon domains. i'm of today. we're going to make an authentic finish. that's all. i mean, much needful is aveena schnitzel is only ever made, would feel not poor turkey or vegetable. it was like a music mashonda asthma action it's we need cutlets with about 180 to 200 grams maneuver butterfly cut bought the place me thought of smith this is important. does i want the cutlets to remain whole? that's only possible with a butterfly cut them. this is b, otherwise i'll end up with 3 or 4 small cutlets. but that's not a proper finished. it's all it's called again, i'd be looking for a gas. the classic vinnish. net ssl is about $5.00 to $6.00 millimeters thi