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David Ross

eG Cook-Off 76: Consider the Schnitzel

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I was showing my Schnitzel pictures to a Bolivian friend this afternoon.  She assures me Silpancho is a famous Bolivian dish of cutlets tenderized and pounded thin, breaded, fried, and served with a fried egg.  Sounds good to me.

 

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Last night's pork schnitzel with air fryer frites.  I got the cook time right this time....not over done.  Took about a minute a side.

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The video that @BonVivant posted talks about the restaurant using pork over veal as it stays more juicy, pounding to about 3x original size from the cut shown which butterflied a slice from the loin allowing them to end up with that dinnerplate size. The idea of starting in the hot pan and then going to lower temp pans of course is a restaurant application but might adapt to one pan with heat adjustmet. The end result looks shatteringly crisp and lovely :)

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Now that I have the Paderno pounder I realized I could make my cutlets as thin as I liked.  I had vacuum sealed a couple cutlets from the other day.  These I pounded till they practically filled their bags:

 

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Because they were so thin they were harder to work with but not impossible...

 

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By the way this a serving platter not a normal dinner plate.  I had two cutlets and two fried eggs.

 

 

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On ‎2‎/‎27‎/‎2018 at 12:26 AM, Kim Shook said:

I am loving this thread and have a huge urge for Schnitzel now.  I love all the different versions.  For those of you who are making the tonkatsu version I can vouch for @Marlene's 3 sauce versions to go on it:

Tonkatsu Sauce

Easy Tonkatsu Sauce

Quick Tonkatsu Sauce

 

Now, I need a trip back to the Hobo Hut in Batesville IN for a pork tenderloin sandwich - mayo, lettuce, tomatoes and pickles and always bigger than the bun:

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Meet me there @caroled?  And bring your momma!

You think I could keep her away from you? And remember, I didn't go with ya'll, I was here waiting for the tamale delivery that never came! 

 

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Dropped into the grocery store before work on Saturday - found some half price veal. 

 

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This evening giving it the treatment. Seasoned flour, eggs whipped with immersion blender and panko.

 

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I have two 3/4 sheet pans with cutlets in the fridge drying now - will transfer to the freezer shortly and vacuum seal once frozen. 

 

I'll stick a few in the fridge for Tuesday's dinner. 

 

Not a bad haul for around $8.

 

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IMG_8718.jpg.307b778de133e8968c2eaf7dcf95914f.jpg

 

Not my best photo - smoke alarm set off by the second two schnitzel cooking - child started to howl - had to abandon picture taking for responsible mothering. And worse - my schnitzel were a bit browner than I like!

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