Overview
- TV chef Johann Lafer said schnitzels in alpine huts are often very dry—“like a truck drove over them”—and frequently convenience items dropped in the fryer.
- Gerhard Zagler of the Austrian Alpine Club said remote locations and difficult resupply make convenience products a practical choice for some huts.
- Andreas Hausbacher of the Flachau tourism board reported largely positive guest feedback on price and quality and noted fryers help serve peak midday crowds quickly.
- Hut operators in the Salzburg area invited Lafer to taste their dishes and asserted they prepare schnitzels from scratch, with one menu listing €18.90 for a pork Wiener with sides.
- A separate hotelier expressed sympathy for Lafer’s concerns, linking quality issues to staff shortages, as Lafer outlined a proper Wiener Schnitzel as veal with parsley potatoes and salad.