A Schnitzel by any other name...

[rlibkind]

Davyd's Heartland thread on Pork Tenderloin Sandwiches got me wondering about all the wonderful styles of breaded, deep-fried red and nearly-red meats: various schnitzels and cutlets, chicken-fried steak, tonkatsu, the aforementioned pork tenderloin sandwiches, etc.

What else is out there that you like?

I'm a sucker for jagerschnitzel, defined by its mushroom-laden "hunter's" sauce.

[suzilightning]

chicken fried steak

"Let fried chicken be fried chicken but let chicken fried steak stand on its own."

Dan Jenkins

[Polar Bear]

Large melon balls wrapped in a little thicker than paper thin and breaded and fried... Fired leftover Mac & Cheese.... and of course there is nothing better then breaded wings.

[markemorse]

In a little town called Nickelsdorf on the Austria-Hungary border, I had 3 absolutely genius wienerschnitzels (on 3 different days, but from the same place)...perfectly breaded, and served with a subtly exotic and tart cabbage/caraway slaw or salad that spiced things up considerably. With a bowl of goulash on the side. Very good.

[Poffertjes]

Milenesa Nepolitana from Argentina. A nice good piece of beef schnizle/milenesa/milenese/what have you with a thin slice of ham with melted swiss cheese on top.

Of course, I could eat my weight in Milenesa in Argentina. Actually I think I have.

Milenesa y papas fritas. Little bit of red wine from Mendoza, oh, it was the good life!

[Sony]

It may be a little off, but my Mom makes these wonderful things she calls "shrimp cutlets". It starts with peeling raw shrimp until just the little tail tip is left on and deveining. Then you butterfly the shrimp and run your knife quickly over the shrimp in a crosshatch pattern, making something akin to cube steak (only it's shrimp ).

The marinade for the "cube shrimp" (only 5-10 min necessary) is salt, black pepper, cayenne pepper, grated fresh ginger, turmeric, minced onion and minced Thai bird chilies. To cook, heat a thin film of neutral oil in a pan over medium to medium-high heat. Dip the individual shrimp (with chilies and onion still clinging to them) into egg, then breadcrumbs, and fry, flipping once. They should be crisp with bits of browned onions/chilies meshed as part of the coating.

Shrimp cutlets are one of my favorite childhood foods. (They're still pretty tasty in adulthood too!) Every year, my family and I would vacation in the Outer Banks, and the cap at the end of the trip would be to go the the docks in Wanchese and pick up a HUGE cooler of shrimp as our one year supply. We would arrive home, get to work on separating the shrimp by size and cleaning them. After we took showers to get rid of the smell, dinner would include the cutlets using these incredibly sweet fresh shrimp.

[mizducky]

A well-made chicken-fried steak is a thing of beauty.

But the batter-dipped deep-fried salt-and-pepper squid served by my favorite local Thai joint are pretty darned beautiful too. Especially because the squid are cut not into rings, but into nice tender meaty strips.

[rooftop1000]

I grew up with large qantities of chicken cutlets....made some last night actually with tomato sauce and mozz

I also make pork schnitzle alot now with gravy and potato dumplings

tracey

[Joisey]

I made Venison Shnitzle with homemade ginger Spaetzle for a job audition once, it was killer.

[ludja]

It may be a little off, but my Mom makes these wonderful things she calls "shrimp cutlets". It starts with peeling  raw shrimp until just the little tail tip is left on and deveining. Then you butterfly the shrimp and run your knife quickly over the shrimp in a crosshatch pattern, making something akin to cube steak (only it's shrimp  ).

The marinade for the "cube shrimp" (only 5-10 min necessary) is salt, black pepper, cayenne pepper, grated fresh ginger, turmeric, minced onion and minced Thai bird chilies. To cook, heat a thin film of neutral oil in a pan over medium to medium-high heat. Dip the individual shrimp (with chilies and onion still clinging to them) into egg, then breadcrumbs, and fry, flipping once. They should be crisp with bits of browned onions/chilies meshed as part of the coating.

Shrimp cutlets are one of my favorite childhood foods. (They're still pretty tasty in adulthood too!)  Every year, my family and I would vacation in the Outer Banks, and the cap at the end of the trip would be to go the the docks in Wanchese and pick up a HUGE cooler of shrimp as our one year supply. We would arrive home, get to work on separating the shrimp by size and cleaning them. After we took showers to get rid of the smell, dinner would include the cutlets using these incredibly sweet fresh shrimp.

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These sound incredible and your recollections are also wonderful to read. Thanks for sharing!

[Holly Moore]

Schnitzel Holstein - breaded veal, topped with anchovy, capers, and a fried egg. With some lemon wedges along side.

Edited October 26, 2007 by Holly Moore (log)

[SheenaGreena]

tonkatsu!!!!!!! I like to take some pounded pork, dip it in rice flour, then dip it in egg wash, and then dip it in panko. Deep fry or shallow fry it until done and then serve with homemade sauce. mmmmmmmm deliciously porky with lots of crunch

[cbjchef]

Davyd's Heartland thread on Pork Tenderloin Sandwiches got me wondering about all the wonderful styles of breaded, deep-fried red and nearly-red meats: various schnitzels and cutlets, chicken-fried steak, tonkatsu, the aforementioned pork tenderloin sandwiches, etc.

What else is out there that you like?

I'm a sucker for jagerschnitzel, defined by its mushroom-laden "hunter's" sauce.

←

Breaded pork belly croutons for a Pork belly Caesar Salad. It's absolutely killer!

[rlibkind]

Breaded pork belly croutons for a Pork belly Caesar Salad. It's absolutely killer!

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Now that is hard core!

[rooftop1000]

Breaded pork belly croutons for a Pork belly Caesar Salad. It's absolutely killer!

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Now that is hard core!

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This is Ruhlman's new crusade

http://blog.ruhlman.com/ruhlmancom/2007/08...ducingthe-.html

tracey

[eynkiora]

Flat breaded fried meat is my favorite kind of meat!

I like flattened chicken breast dipped in grated parm instead of breadcrumbs. It reminds me of those parmesan chips you make by baking the cheese on a silpat, only filled with chicken.

[Fat Guy]

Dark-meat chicken is the great underutilized meat for schnitzel-type preparations. Many supermarkets sell boneless, skinless chicken thighs that can be pounded out into roughly shaped cutlets, breaded and fried just like pork or veal.

Also, one really must include chicken fingers and chicken nuggets on this list. There's so much foodie disdain for both, yet they're really just different cuts of chicken schnitzel. They're greatly improved, by the way, if you make them with thigh meat instead of breast meat.

[pickledgarlic]

I'm a sucker for a chicken schnitzel recipe lately for it's ease, quick cooking, and awesome flavour.

Stolen from Flavour by Paul Gayler (gogo $8 hurt-book-sale). Mostly just thinly flattened chicken breast mixed with dijon and lemon zest, floured, egged, breaded, and fried in butter 4-5 minutes a side. Remove, slam in about 1/2 cup of lemon juice, tablespoon of parsley, tablespoon of capers, and a metric ton of butter. Heat over high for a minute or so, check salt/pepper levels, toss on the schnitzel.

I don't know why but I'm totally in love with it lately.

[petite tête de chou]

A favorite that I really don't make much (cholesterol, fat, blah blah blah) are beef liver steaks that are soaked in milk and a vinegary hot sauce for an hour, drained, breaded and fried. Serve with a few or more sprinkles of malt vinegar or Lea and Perrins and crunchy salt. If I feel particularly frisky I'll add ketchup to the plate.

[suzilightning]

i guess john's favorite of chicken saltimbucco doesn't count since it isn't deep fried or breaded though he will eat it as a sandwich. he does like a chicken breast pounded thin then dipped in pulverized cornbread stuffing mix and baked with sweet potatoes.

[HVRobinson]

Schnitzel Holstein - breaded veal, topped with anchovy, capers, and a fried egg.  With some lemon wedges along side.

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I Second this! Without a doubt the single greatest dish that can be placed on a plate to be served with a hefeweitzen... or a Rhine spatelasse. Now all I have to do is talk the wife into a trip to Fresno to visit the family so I can cook this without disparaging comments. She loves me... but hates when I cook "beige" food. What's a foodie to do?

hvr

[Pam R]

Turkey is great schnitzeled. Very thin, with flavourful crumbs. All it needs is lemon to squeeze on right before eating.

[faine]

The pork chop sandwich at the Snappy Lunch in Mt. Airy, North Carolina, of course. Especially if you get it with chili. Oh boy.

[pups224]

It may be a little off, but my Mom makes these wonderful things she calls "shrimp cutlets". It starts with peeling  raw shrimp until just the little tail tip is left on and deveining. Then you butterfly the shrimp and run your knife quickly over the shrimp in a crosshatch pattern, making something akin to cube steak (only it's shrimp  ).

The marinade for the "cube shrimp" (only 5-10 min necessary) is salt, black pepper, cayenne pepper, grated fresh ginger, turmeric, minced onion and minced Thai bird chilies. To cook, heat a thin film of neutral oil in a pan over medium to medium-high heat. Dip the individual shrimp (with chilies and onion still clinging to them) into egg, then breadcrumbs, and fry, flipping once. They should be crisp with bits of browned onions/chilies meshed as part of the coating.

Shrimp cutlets are one of my favorite childhood foods. (They're still pretty tasty in adulthood too!)  Every year, my family and I would vacation in the Outer Banks, and the cap at the end of the trip would be to go the the docks in Wanchese and pick up a HUGE cooler of shrimp as our one year supply. We would arrive home, get to work on separating the shrimp by size and cleaning them. After we took showers to get rid of the smell, dinner would include the cutlets using these incredibly sweet fresh shrimp.

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The shrimp cutlets sound wonderful and seem to have an asian influence. I am dying to make this dish. Just curious about the amounts of seasonings and shrimp and also did you use a whole egg or just egg whites? Could you/would you please share?? Thanks

[Sony]

Hi Pups224,

Sorry for the delay in reply! I've never measured anything out making this, but the next time I make it I definitely will!

Right now,I I'd guess that for a pound of shrimp, I'd use 1 tsp. grated ginger, 1/4 tsp. turmeric, 1/4 tsp. cayenne, and 1/8 tsp. black pepper, 2 TB mined onion and 1/2 of a small chili minced up. The saltiness, I'd adjust depending on whether your shrimp are briny. I don't season the breadcrumbs, as the shrimp are already highly seasoned.

For the egg issue, it actually uses an egg wash with the whole egg and about a tablespoon of water per egg.

I hope this helps! I promise I'll pay closer attention the next time it's on the menu!