Pork Schnitzel from America's Test KItchen
Kent
Test Kitchen.
http://www.americastestkitchen.com/recipes/detail.php?docid=18078
I think this is an excellent dish. Cutting a piece of pork tenderloin in
angled fashion to give it more area, and pounding to .25" thickness followed
by the standard breading makes a great dish. If not overcooked, the pork
tenderloin is not dry and tasty. I think I like it better than the classic
Schnitzel made with veal. Look at the video above and have a ago at it. The
technique of semi frying in deep frying fashion makes a crisp crust, firmly
adherent to the meat.
I can't make the recipe print[Christopher Kimball's greed]. He wants you to
subscribe. The video, however, is clear and easy to follow and it follows
any classic schnitzel recipe closely. What's different is the pork
tenderloin and the cooking technique.
Safeway has packaged pork tenderloin for slightly under $5/lb this week.
Trader Joe's routinely has the same for an excellent price.
Happy Pork,
Kent
Todd Michel McComb
James Silverton
> My family is a fan of this somewhat similar recipe:
A Google search on Pork Schnitzel will provide several printable recipes
and also the information that the original Wiener Schnitzel is made with
veal. Apparently, the pork version is called Schnitzel Wiener Art .
From personal experience, both the pork and veal versions are good as is
one made with turkey breast cutlets.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Dan Abel
"Kent" <aka....@yahoo.com> wrote:
> Last night we made, for the second time, the Pork Schnitzel, from America's
> Test Kitchen.
> http://www.americastestkitchen.com/recipes/detail.php?docid=18078
>
> I think this is an excellent dish. Cutting a piece of pork tenderloin in
> angled fashion to give it more area, and pounding to .25" thickness followed
> by the standard breading makes a great dish. If not overcooked, the pork
> tenderloin is not dry and tasty. I think I like it better than the classic
> Schnitzel made with veal. Look at the video above and have a ago at it. The
> technique of semi frying in deep frying fashion makes a crisp crust, firmly
> adherent to the meat.
Well, having the coating firmly attached to the meat sounds fine, but
this recipe doesn't have that as a goal. Just the opposite. From your
cite above:
"We wanted tender pork cutlets with the crisp, wrinkled, puffy coating
that is Wiener schnitzelıs signature."
"with good schnitzel you should be able to slide a knife between the
meat and the coating"
"we cooked them in a Dutch oven in an inch of oil, shaking the pot to
get some of the oil over the top of the meat. The extra heat quickly
solidified the egg in the coating, so that the steam from the meat
couldnıt escape and puffed the coating instead"
The video clearly mentioned that the finished product should resemble a
Shar-Pei dog, way more skin than body:
http://www.google.com/imgres?imgurl=http://www.dogbreedinfo.com/art/Shar-
PeiArt.jpg&imgrefurl=http://www.dogbreedinfo.com/sharpei.htm&h=540&w=357&
sz=30&tbnid=0t5F8tX9nzzc7M:&tbnh=276&tbnw=182&prev=/images%3Fq%3Dsharpei%
2Bdog%2Bpictures&zoom=1&q=sharpei+dog+pictures&usg=__8qF1gOdH7DKleiMBrrYY
mUnVlRE=&sa=X&ei=_omjTKrZJ4W-sAO4koz6Bg&ved=0CBkQ9QEwAQ
or for just the picture:
http://www.dogbreedinfo.com/art/Shar-PeiArt.jpg
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Kent
"Dan Abel" <da...@sonic.net> wrote in message
news:dabel-D5E1B8....@c-61-68-245-199.per.connect.net.au...
>
> Dan Abel
>
>
Our bread coating was very crisp and wrinkled. It did stick to the meat. The
Weiner Schnitzel we've had in Austria stuck kto the meat as well, as I
recall.
Kent
Kent
"Kent" <aka....@yahoo.com> wrote in message
news:i804q6$n8a$1...@news.eternal-september.org...
between the meat the and the breading on the dish we made.
Kent
Dan Abel
"James Silverton" <not.jim....@verizon.net> wrote:
> Todd wrote on 29 Sep 2010 10:28:42 -0700:
>
> > My family is a fan of this somewhat similar recipe:
>
> > http://www.epicurious.com/recipes/food/views/Crispy-Pork-Cutlets-with-Capers
> > -Lemon-Arugula-and-Chopped-Eggs-241341
>
> A Google search on Pork Schnitzel will provide several printable recipes
> and also the information that the original Wiener Schnitzel is made with
> veal. Apparently, the pork version is called Schnitzel Wiener Art .
We've had this discussion on rec.food.cooking before, and in addition to
the above, I've seen Wiener Schnitzel vom Schwein.
> From personal experience, both the pork and veal versions are good as is
> one made with turkey breast cutlets.
I have always preferred pork over veal. Partly it is that pork is so
much cheaper, but I suspect I've never gotten very good veal. I would
probably like chicken just fine also.
Don Martinich
I use either pork loin or boneless pork shoulder steaks. Pound them to
about 1/4 inch. Dredge in seasoned flour. Dip in beaten egg diluted with
a little water. Coat with coarse grated bread crumbs. Fry in a skillet
with the fat level about 1/2 the thickness of the meat. I use home
rendered pork fat if I have it but more often it's olive oil. Works fine.
D.M.