Pork Schnitzel
looks Delicious. especially this mushroom sauce. Recently my family and I had a dinner at Austrian place. They had good Schnitzels, but paper thin. I hope that yours a little thicker. :)
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My top choices Natives5, Calys, C83 Persian
My top choices Natives5, Calys, C83 Persian
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Interesting, the original Schnitzel should be beef (calf) as I just viewed in an Austrian restaurant. There are alwas discussions wether it was invented in Vienna or Milano but mushroom sauce seems strange to go with pork Schnitzel. I rather take potato salad or ketchup with it, sometimes mayonnaise and lettuce if taken as a kind of burger.
Looking delicious as always, nonetheless MadRookie!
Looking delicious as always, nonetheless MadRookie!
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Usually I cut up some onion and apple to throw in it, and I use apple cider vinegar instead of white vinegar. Then I sprinkle a little sugar, salt, and pepper on it periodically to get the taste just right. It's not hard to prepare either, and when cooked to the right texture, is amazing.
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I believe schnitzel is generally pork. Wiener Schnitzel uses veal.Commendatore wrote:Interesting, the original Schnitzel should be beef (calf) as I just viewed in an Austrian restaurant.
Jaeger Schnitzel is actually quite common, although traditionally venison or boar could be used instead of pork.Commendatore wrote:mushroom sauce seems strange to go with pork Schnitzel.
I got quite an education in schnitzel while living in Germany for a few years--my mouth still waters thinking about a jaegerschnitzel mit spaetzle und eine pils (or drei...).
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shu wrote:I believe schnitzel is generally pork. Wiener Schnitzel uses veal.
Jaeger Schnitzel is actually quite common, although traditionally venison or boar could be used instead of pork.
I got quite an education in schnitzel while living in Germany for a few years--my mouth still waters thinking about a jaegerschnitzel mit spaetzle und eine pils (or drei...).
:D
I am Austrian, living close to Vienna-and eating here!
Sometimes, please nobody here take offenses, it seems German versions of traditional food get strange.
Schnitzel simply refers to slices of meat, usually cut out of the "Nuss", a muscle in the very rear of cattle/pigs. Jägerschnitzel do not have a coating which is genuine for Wiener Schnitzel.
So besides knowing how it is supposed to be in the traditional way I also vary a little (taking pork or even red deer for Wiener), just thought it was strange to see a coating softened by mushroom sauce as I even take salad on an extra plate to have it crispy.
"an education in schnitzel" gave me a good laugh too (very high nutrition value).
shu wrote:I believe schnitzel is generally pork. Wiener Schnitzel uses veal.
Jaeger Schnitzel is actually quite common, although traditionally venison or boar could be used instead of pork.
I got quite an education in schnitzel while living in Germany for a few years--my mouth still waters thinking about a jaegerschnitzel mit spaetzle und eine pils (or drei...).
Commendatore wrote: :D
I am Austrian, living close to Vienna-and eating here!
Sometimes, please nobody here take offenses, it seems German versions of traditional food get strange.
Schnitzel simply refers to slices of meat, usually cut out of the "Nuss", a muscle in the very rear of cattle/pigs. Jägerschnitzel do not have a coating which is genuine for Wiener Schnitzel.
So besides knowing how it is supposed to be in the traditional way I also vary a little (taking pork or even red deer for Wiener), just thought it was strange to see a coating softened by mushroom sauce as I even take salad on an extra plate to have it crispy.
"an education in schnitzel" gave me a good laugh too (very high nutrition value).
Schnit just got real.
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Probably something mixed with rum.
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