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!

Country fried steak by another name

That looks really good. Love the color on the schnitzel.

Ausgezeichnet!! Would love to see the rouladen too!

'tis the season :)

Perhaps when the snow falls!

Country fried steak is beef.

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

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

do you leave the bone in as you flatten it? Is the meat as flat as the bone?

A schnitzel is just any meat that is thinned, usually by pounding, also usually crumbed. That is indeed a pork schnitzel.

Looks amazing. Gurkensalat would go with it just as well!

>and “dry-brined” with salt, pepper and mustard powder.

So cured?

>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

Looks delicious enough TO EAT. Do you do a chicken?

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.

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…

Chicken fried steak, pork fried steak. The cooking technique is the same as schnitzel.

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.

For the main question now tho was it good?

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.

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.

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

Oh I agree!

Haha hey if you’re going insult one country rich in culture, why not two!??

I live in a melting pot!

You are Scottish?

Filthy American actually!

Then I don’t get the pot joke

Most American schools teach that the USA was a “melting pot” of cultures. But I do love pot.

I also love pot and now I understand what you mean

Which is still curing either way regardless of time.

I suppose I just would never refer to the meat as “cured” because that insinuates preservation which this certainly was not haha

Yea you are! Now get your schnitzel together!

Working on it!!

OP made katsu. Schnitzel has a distinct, billowy breading with “waves” that come from swirling the pan (from a finer breadcrumb).