Comments
XDreadedmikeX t1_itk0gnf wrote
do you leave the bone in as you flatten it? Is the meat as flat as the bone?
awcadwel OP t1_itksio7 wrote
The meat while still on the bone has been hammered thin. The bone is much thicker than the bone at this point. Keeping the bone-in is more for show than anything but also lovely to gnaw on…
Atharaphelun t1_itk2cux wrote
>and “dry-brined” with salt, pepper and mustard powder.
So cured?
awcadwel OP t1_itksbz8 wrote
I would argue that “cured” is the end result of a much longer dry brine. The meat really hasn’t changed. Where as “dry-brine” is typically a 24 hour period (or so) of salted meat in open air (in the fridge). Just enough time to pull a bit of moisture, let the salt/seasoning actually make its way into the meat.
But that’s just me.
Atharaphelun t1_itkui66 wrote
Which is still curing either way regardless of time.
awcadwel OP t1_itkuy8n wrote
I suppose I just would never refer to the meat as “cured” because that insinuates preservation which this certainly was not haha
ApplePie4all t1_itj5ul4 wrote
That looks really good. Love the color on the schnitzel.
BigPum t1_itj6k49 wrote
Ausgezeichnet!! Would love to see the rouladen too!
awcadwel OP t1_itjbk42 wrote
Perhaps when the snow falls!
CivilWay1444 t1_itj8sme wrote
'tis the season :)
Akurei_RS t1_itk0oaa wrote
Looks amazing. Gurkensalat would go with it just as well!
awcadwel OP t1_itktnbk wrote
Oh I agree!
Stanley_No_Doubt t1_itklnqe wrote
Looks delicious enough TO EAT. Do you do a chicken?
seemontyburns t1_itjmau3 wrote
A beautifully fried pork chop, but not exactly schnitzel
Edit: Folks, if you want to see how to make an actual schnitzel, and the difference between a fried cutlet, checkout out Kenjis recipe on NYT
Akurei_RS t1_itk0in0 wrote
A schnitzel is just any meat that is thinned, usually by pounding, also usually crumbed. That is indeed a pork schnitzel.
xXtomtoXx t1_itkhj3d wrote
>The schnitzel is simply a bone in pork chop that I pounded thin and “dry-brined” with salt, pepper and mustard powder. Panko breadcrumbs for the added crunch.
this is everything but a real "schnitzel" mustard powder no, bone in also big no, bread crumbs yes, those looks like fried in cornflakes
Have to say tho looks delicious it is just not schnitzel
awcadwel OP t1_itkt1vu wrote
It’s in the spirit of schnitzel. I respect doing classic dishes to a T but it gets a little boring.
The bone-in is a fun presentation. The Panko Crumbs add a lovely crunch that I feel is missing sometime from classic schnitzel. The mustard powder was a last minute addition that added a nice body of flavor.
Not arguing with you, just throwing my thought process out there.
xXtomtoXx t1_itktb88 wrote
For the main question now tho was it good?
awcadwel OP t1_itktj7m wrote
It was incredible. Was actually my first time dabbling in a more authentic German coleslaw and I was so happy with it. The caraway and brightness really compliments the schnitzel so well.
xXtomtoXx t1_itktlqd wrote
Ok you have gone too far Schnitzel is Austrian
Edit: don’t get discouraged it’s just a meme by now that us austrians like to bitch about not cooking food one to one
awcadwel OP t1_itktuvx wrote
Haha hey if you’re going insult one country rich in culture, why not two!??
I live in a melting pot!
seemontyburns t1_itmunq9 wrote
OP made katsu. Schnitzel has a distinct, billowy breading with “waves” that come from swirling the pan (from a finer breadcrumb).
TurkeyDinner547 t1_itj5owb wrote
Country fried steak by another name
aberneth t1_itjh5fo wrote
Country fried steak is beef.
awcadwel OP t1_itjhjna wrote
Stateside I feel like we’d just call it a fried pork chop regardless if it’s pounded thin or not. But I’m it changes regionally as well, i.e. coke, cola, Pepsi
TurkeyDinner547 t1_itksw1x wrote
Chicken fried steak, pork fried steak. The cooking technique is the same as schnitzel.
aberneth t1_itktgav wrote
Chicken fried steak is beef. The "steak" part refers to beef. "Chicken fried" refers to the cooking technique. Batter and fry it like chicken. Schnitzel is breaded differently and is pounded flat.
It's all breaded and fried meat in the end, but comparing chicken fried steak to Schnitzel is like comparing beer-battered cod to chicken fried steak.
awcadwel OP t1_itj5j43 wrote
Hey gang,
The GFs mother is visiting this weekend and she suggested I make either rouladen or a schnitzel. I opted for schnitzel! It’s a wonderful warm, cozy, yet bright fall meal.
The schnitzel is simply a bone in pork chop that I pounded thin and “dry-brined” with salt, pepper and mustard powder. Panko breadcrumbs for the added crunch.
The krautsalat is simple yet so integral! The cabbage is massaged with salt, sugar and caraway. Sautéed onions, with white wine vinegar and water are added as a hot liquid. Chill for at least 2 hours. It’s incredible.
Lemon because…well it needs lemon.
Definitely a favorite.
Cheers!