Working on it!!

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

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

Filthy American actually!

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

I live in a melting pot!

Oh I agree!

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.

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.

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…

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.

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

Perhaps when the snow falls!

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!