I fried up some Pork Schnitzel today. Cut the fat off, hammered it down to about 10mm thick, seasoned, breaded and in the pan it went. The things you do for a pregnant woman.
What cut of meet? I want to make me some schnitzel? Also thickness....Whats that in 'Merican measurements ya speedo wearing, euro bum? Thanks,
those were 13/16” pork chops, boneless. After pounding, you will want to have 1/4-3/8” depending on if you still like it a bit juicy or very crispy throughout. The pounding will double it in size. flip it over in the pan several times, then move it to 200F to get them collected til the last one is done. best with fries and a lemon squeezed over everything. That’s basically the salad portion. also good with potato salad
looks good, have a Jewish charter so no pork coming up, we are on a pork bacon ,lobster, Stone crab kick for the next 2 days. Any swine or bottom dwellers, I'm in
I thought this was going to be asking for advice raising pigs. I could help with that, otherwise I got nothing.