Schnitzel (pork)

Sounds good! I'm so happy you're back!

Jessie

Your making me hungry..... Like Jessie said >>> Glad to have you back :)

Schnitzel is not pork. Pork is schnitzel. schnitzel is a cutlet, pork, beef, turkey, chicken. Sep(a)rate, is spelled with an "a". Op(e)rate is spelled with an "e". The desired (normal) desired thickness of the pork loin, or back strap is 1/2-3/4 of an inch. Lay the piece of loin between sheets of plastic, to pound with hammer, or heavy duty bottle. First salt and pepper, even add some paprika, for appearance, then dredge through PLAIN four. Then slip into and thoroughly moisten both sides of schnitzel with a mix of 2 egs, and enough half and half to amount to one of the eggs in volume. To further make preparation, immediately lay schnitzel in an abundance of PANKO BREADING, compress breading over and under schnitzel, after breading is complete, cover and refrigerate schnitzels for at least 30 minutes, in a fridge with lots of open space, so the air moves freely. When you fry, try using Livio Olive oil. Dependent upon the thickness of the meat, not the breading, fry these schnitzels in hot oil, 325-400 Fahrenheit, with the oil, half way up the side of the schnitzel. Authentically schnitzels are fried in pure lard. Cover with mushroom gravy and you have a Jagerschnitzel, plain it is Schweineschnitzel. Very good, serve with any kind of potato, asparagas, kohlrabigemuse.

Wow Joe. Who knew that a blog like this (cooking) could become so nasty? Warheit sure told you! I guess those years you spent in Germany were wasted Joe.

There is more than one way to cook just about anything. No right or wrong, normally, in cooking. Everybody has their own way. Everybody will modify to fit their own tastes.

As for the spelling lesson Warheit, uncalled for. This is his blog. Everybody on here comes from various walks of life. Some us have a 12th grade education, some of us have college---some of us may have not even gone to school.

Warheit, you are really something. Thank you for the history lesson as well. Folks---we have a schnitel nazi online. Beware!

Thanks Joe. I plan to try on Saturday. Thank you for taking the time to share your family secrets that have been passed down. I will let you know how it turns out. THANKS!

Thanks Jessie, MsM, OM for your comments.

warheit you are a real piece of work. Clearly shows you don't know much about recipes, they are made to be changed to suit the person doing the cooking. I didn't go to college and I do mis-spell words like alot of people do but I spend 21 years in the military to give you that right to your opinion. You want to take your oil up to 400 degrees F be my guess sure will be alot of smoking oil in your kitchen. I know what a Schnitzel due to my time spend in Germany. For you info I got the basic recipe from a gal on line that lived in Germany and told me what to do cause I liked the Schnitzel so much while I was in Germany. I made my changes to suit me and I post to try and help others out. I know what a jagerschnitzel is but I don't like mushrooms so I don't fix it that way. You have no idea what I put in the flour to call it seasoned flour but it sure adds a good taste to it the way I do. If you don't like what I post then don't read them I could care less about your comments on how to do things. I have tryed to keep it all simple to share with others. I blog title says these are my recipes to share with other people most came from my Mom, Grandmothers and some from the net I have changed. There was no reason for you to be so nasty with me and telling me how to do things.

While I am at go look at your own spelling, Look at how you spelled egs. Paparka doesn't do anything for the color and nobody needs a certain brand of olive oil to do the job either. If you want to beat yours between sheets of plastic have a field day and see how long it takes to get the plastic out of the meat if you use a tenderizer hammer like I said.