/ck/ - Food & Cooking

>>20146951
It's austrian

Defining your entire culinary personality around fried meats is highly unattractive from both a social, intellectual, and dare I suggest even romantic standpoint. If my date ordered a "schnitzel" for dinner I would excuse myself to the bathroom and then leave him with the bill.

>>20146951
IIRC it's Czech

bro... the hamburger...

>>20146961
Faggot

>>20146980
It took me a while to realiize that faggot actually meant champ.

>>20146958
That's a type of German.
>>20146961
My favorite kind of fried meat is

>>20146951
20% veal, 80 % batter
Zom vohl, asslock

>>20146958
>best German
>actually Austrian
Many such cases

>>20146958
It's Italian. Cotoletta alla milanese is the original name of the dish, though it has a more Med seasoning and the cut is attached to the bone in the Italian version.

>>20147049
Picrel is a cheeseburger. They just cut the meat different, added peppers and used a different bread. Same thing tho.

>>20146961
that’s because you’re gay

>>20147059
Schnitzel is literally called milanesa throughout Latin America, but it's more or less the same dish as the German variety without the Italian quirks, only with sauce.

>>20147049
Except the French brought that recipe to Italy in th 1700s lmao

whats your favorite schnitzel cut?
for me its definitely pork neck

>>20147049
>and the cut is attached to the bone
that dish is called kotlet

>>20147113
no it's called cutlet

>>20147049
Get fucked wop they have the same shit in Spain as well, you don't have to be a brain scientist to figure out how to pan fry breaded pounded meat

>>20147139
I'm Slovenian. We were a part of Austria for 500 years, so the Wienerschnitzel (or the dunajski zrezek, as we call it) is a big part of our cuisine, tho we often sin against Austrian schnitzel lore by preparing it with pork or sometimes turkey instead of veal.

>>20147151
>>20147139
It was invented by the French.

>>20146951
>keine champions
>keine kroketten
>keine soße
>just trocken as fuck
Soll ich dir 'nen Strick finazieren, OP?

>>20147170
Those aren't breaded snails, Pierre.

>>20147181
in österreich würden die dich zu recht abdachteln

>>20147201
Die ollen Ösis, das sind doch nur neger die gerne Deutsch sein wollten.

>>20146958
FPBP
Austrian food is slept on

>>20147196
I'm American

>>20146961
>him
Gay or trans?

does veal matter? i made it with center cut pork tenderized flat and let it "swim" in the oil for a few minutes. came out perfect very happy with the crust separation looked very authentic but the pork was so tough and pretty dry. did i do something wrong or is schnitzel always just a tough piece of meat?

>>20149129
You would get the same result with veal. The meat has to be very thin.

made jaegerschnitzel last night, the sauce came out too thick and i didnt drain the spaetzle good enough so the extreme texture difference fucked it all up

>>20149248
next time, fry the cooked spaetzle in butter until it's browned

>>20146951
Never made it, any tips? I was going to get pork loin from the butcher because they don't have veal. I have a spaetzle maker too.

>>20149266
Let the butcher cut/slice the meat (topside works the best) in already thin Schnitzel. Flatten them with a hammer and season with salt and pepper, maybe some paprika powder. Then drench them in flour and tap them until all the excessive flour fell off the meat, pour through beaten eggs and drench in bread crumbs but never push the meat in the bread crumbs or try getting more crumbs on the meat. Then basically deep fry the Schnitzel in clarified butter.

>>20148486
both :)

>>20149266
pan fried is a million times better than deep fried
the only reason restaurants dont serve it that way is extra effort on their part

>>20147030
>That's a type of German
Look up "The German Question"

>>20147210
Ach Hasan, friss deinen Kebap und halt den Rand. kek

>>20150175
The breading doesn't turn out as good if it isn't swimming in fat.

Best schnitzel I ever had was from a place called Heritage Tavern in Madison, Wisconsin. They have a helluva deviled egg platter, too.

>>20146958
It's called chicken fried steak and it's Texan.

>>20150215
only the sides, but top and bottom get darker which is absolutely delicious

>>20146951
Why this is a familial meal and I am part northern Italian

>>20150254
OK this is from Austria empire I read the thread

>>20147039
yeah like hitler, austria's greatest treasure

>>20150269
greatest man ever lived anon

>>20150277
agreed

>>20150264
Time to kill those evil Savoians for unseren Franz, Südtiroler

>>20150239
You only get those proper curved bubbles in the breading when the schnitzel swims in fat. An evenly colouring is also a sign of quality.

>>20149266
I use pork loin, chicken is shit
Make sure you hammer the meat as thin as you possibly can
A massive problem that people have is that they don't thin the meat enough, it should be as thin as you can get before it starts tearing
Make sure you actually deep fry it, it should be floating in the fat not sitting at the bottom
This is probably the biggest mistake people make and it's what causes home made schnitzel to be garbage

>>20150310
are you arguing color > flavor? i cant agree with that

>>20150283
WAIT I'm also Polish and Irish

>>20150320
Yes, a Schnitzel shouldn't look like that.

>>20146951
Rada Rada