Author Topic: Schnitzel  (Read 2663 times)

Offline SpanishCastleAle

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Re: Schnitzel
« Reply #15 on: May 12, 2011, 02:03:22 PM »
Berrmonger,
Yeah I mentioned Spaetzle in the OP.  Just laziness on my part, plain and simple.

blatz,
I'll try that.  I just used S&P on the pounded pork and then a very light salting as each side was cooked.

Offline Beer Monger

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Re: Schnitzel
« Reply #16 on: May 12, 2011, 02:04:32 PM »
Berrmonger,
Yeah I mentioned Spaetzle in the OP.  Just laziness on my part, plain and simple.

I hear ya.  It is a few extra steps.  ;) 
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Offline nicneufeld

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Re: Schnitzel
« Reply #17 on: May 12, 2011, 05:22:53 PM »
one thing I like to do that might help, which I got the idea from another forum member:  sprinkle some fennel seed on your pork before you flatten it out.

Fennel?  That sounds nice, although I wonder if we are thinking of the same advice, from Cappozoli...his advice was to sprinkle celery seed (to my recollection!) before flattening them out.  Something an old country relative recommended as I recall.  That's what I do!  Fennel would be good too, though, I love that spice and use large quantities of it.  Might actually give it a slight Italian hint...I've associate fennel seed with Italian sausage since I was a kid and picked them out of the sausage on pizzas...

Offline blatz

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Re: Schnitzel
« Reply #18 on: May 12, 2011, 05:27:12 PM »
one thing I like to do that might help, which I got the idea from another forum member:  sprinkle some fennel seed on your pork before you flatten it out.

Fennel?  That sounds nice, although I wonder if we are thinking of the same advice, from Cappozoli...his advice was to sprinkle celery seed (to my recollection!) before flattening them out.  Something an old country relative recommended as I recall.  That's what I do!  Fennel would be good too, though, I love that spice and use large quantities of it.  Might actually give it a slight Italian hint...I've associate fennel seed with Italian sausage since I was a kid and picked them out of the sausage on pizzas...

it was Capp.  I don't ever have celery seed, so I used fennel seed (fairly close, except for the licorice hints) and it was very nice.  thanks for the clarification.
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Offline 1vertical

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Re: Schnitzel
« Reply #19 on: May 15, 2011, 08:34:30 PM »
To the OP, I believe when I was in Deutchland, that the traditional we were served
at the gasthoff was without sour cream in the sauce. It was  nice clearish brown
gravy with the champignions marinating therein....I am reminded of the gravy
when we make a McCormic packaged brown gravy mix....

Edit: you know all that sodium!
« Last Edit: May 15, 2011, 08:37:03 PM by 1vertical »
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