Fritzl’s Euro Grill

“Kick Ass Schnitzel,” the menu description read. “Ja! Ja! Ja! Hey, Bubba. Still feel Macho, Try me. I am a lonely Pork Loin covered in a Fresh Habanero Garlic Sauce and can’t move. ‘Beyond Spicy!’ Eat Me!! Don’t hate me. ‘Angel Soft’ not included.” With a menu item like that, who could resist? The Kick Ass Schnitzel, like all of the schnitzels at Fritzl’s, comes in a “half” portion suited for normal humans or a “full” portion capable of feeding triathletes, sumo wrestlers or Michael Phelps. A “fifth-generation pastry chef” from Austria, Klaus Fritz settled down in Texas after years working kitchens in fine-dining spots, hotels and cruise ships. His menu at Fritzl’s is simple, straightforward and schnitzel-heavy. The schnitzel, pounded, breaded and consistently crisply fried, is available plain (Wiener, or Vienna-style) or under a variety of sauces and toppings. Without gravy, a squeeze of lemon is all that’s needed. The mushroomy jaegerschnitzel is unconventional — with creamy white cognac gravy instead of the more common deep brown — but quite good.