HAPPY NEW YEAR
Let’s all hope that 2021 soon looks much better than 2020.
We’ve eaten schnitzel in Germany, Austria, Texas, and several other US places and have never had a bad one. Schnitzel is defined as a thin slice of veal or other light meat, coated in breadcrumbs and fried. Wiener Schnitzel is made with veal, Schweineschnitzel is made with pork and Hähnchenschnitzel is made with chicken. When it’s made with beef, it’s the American invented Chicken Fried Steak which is believed to have originated from the Germans and Austrians who settled in the Texas Hill Country where beef was king. This German influence is also likely why Texas BBQ menus include sausage.
This is a great looking rendition from the Daring Gourmet.
When schnitzel is topped with gravy, the name changes to something like Jagerschnitzel (Hunter Schnitzel) which is pork schnitzel topped with mushroom gravy. I offered my girls mushroom gravy but they all declined in favor of plain pork schnitzel. I began with four boneless pork chops about ¾“ thick, then jaccarded both sides and further flattened them with my rubber mallet ending at 3/16 - 1/4.” This is after the Jaccard and pounding.
I set up a breading station of flour, beaten egg, and plain bread crumbs.
The recipe I looked at clearly said the meat should not sit around after breading so I put it directly into the pan. I believe it is normally cooked in clarified butter but I used a combo of butter and peanut oil.
My plan was to serve the schnitzel with boiled potatoes and Brussels sprouts but when Bev suggested Brussels sprouts/sweet potato hash, I quickly agreed.
I failed to get a plated pic but we all thought is was very good. One thing I would do different next time is have more oil in the pan to prevent the splotchy look and it have the gravy, at least on mine.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
12/30/20 event date