Schnitzel – Canteen SF
Chef Dennis Leary of Canteen is remarkably versatile, able to put out amazing dishes from many cultural sources. He’s played well with other culinary traditions beyond the usual French & Italian suspects, including Indian, British, and here in a pork schnitzel, German. Leary is more of an explorer in the kitchen, pitting his particular exploratory curiosity against classics and, occasionally, reinventing them.
Leary’s take on pork schnitzel is simple and fairly classic. Two large portions of pork loin have been pounded out to a medium thickness, and the lightly breaded covering honors the pork without overwhelming it. The schnitzel was perfectly tender and understated in flavor; quite nicely done.
A creamy English mustard sauce is the moat to the little food castle of pork schnitzel, crowned with a poached egg, red cabbage, and a wild dollop of sour cream. The cabbage was a bit al dente, leaving some original purple crunch. Because I’ve had so much overboiled red cabbage from here to Leipzig to Krakow, I enjoyed the texture of it, which balanced all the other softness present on the plate. Schnitzel’s not exactly home cooking for most of us, but with a nice rendition like this, it’s too bad it’s not served (at least at Canteen) a bit more often.
Be sure to check the Canteen website for the daily menu, because Canteen’s food offerings (12 per day) are constantly in flux.
The Grade: Great
The Damage: $24.50
The Skinny: Canteen
817 Sutter St
San Francisco, CA 94109
Phone: (415) 928-8870