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Historically, the preparation and presentation of schnitzel have evolved, with many modern recipes omitting ingredients such as herbs and lemon zest. Notably, serving the dish with lemon is a tradition that remains relevant, as various cookbooks from the early 20th century indicate serving wiener schnitzel with a wedge of lemon and parsley.
With gratitude, the host acknowledges viewer Charlotte Wittershagn's contribution of historical recipes, underscoring the collaborative spirit of culinary exploration. As he prepares to cook, he also shares his personal plans to visit Christmas markets in Germany and Austria, hinting at a deep enthusiasm for both culture and cuisine intertwined with his cooking endeavors.