There is exactly one cuisine on the show that requires you to pound a cutlet thinner than the plate it sits on, fry it in clarified butter, and serve it with a lemon and nothing else. Get any element wrong and the simplicity reveals you.
Tim Wiechmann runs Bronwyn in Somerville and Bronwyn-on-Battenkill in Vermont — a German-Austrian project that has been doing wienerschnitzel correctly since 2013. The cutlet has to be pounded to roughly an eighth of an inch. The breading has to puff away from the meat in the pan, creating the waffled crust the Viennese call ausgebacken.
Bobby's, per the room, lay flat against the cutlet. Wiechmann's puffed.