Subj : Shrimp
To : Dave Drum
From : Ruth Haffly
Date : Mon Dec 30 2024 14:07:12
Hi Dave,
DD> "Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of
DD> schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one
DD> of the best known specialities of Viennese cuisine."0
RH> I know, properly should be made with veal but when I say just
RH> "schnizel", it's wide open as there are so many different varieties.
RH> One of my favorites is Jaegerschnitzel, with a brown gravy, onions and
RH> bell peppers (and sometimes mushrooms).
DD> Jager is German for "hunter". And Jagerschnitzel is*supposed* to be
DD> pork cutlets. I make something that qualifies - except I didn't fo
DD> hunt down a wild boar. I just call it pork cutlets. Bv)=
I've not made it, just ordered it any number of times in various German
restaurants.
DD> I serve this w/mashed or scalloped taters and green beans (w/onions
DD> and bacon).
RH> I've done it many times the proper way but the last few years have
RH> baked it instead of frying. Do the usual coating, place in a non stick
RH> sprayed glass pan and spray more oil on it. Bake at 350 for 15-20
RH> minutes, depending on thickness. Just as good as the fried but with a
RH> lot less mess.
That does look good. My "go to" for a first order at a German restaurant
is usually Wienerschnitzel with Rot Kraut (red cabbage). If they do a
good job with the schnizel but the cabbage is too sweet or not quite
sweet enough, I'll try their German potato salad. If that too, fails to
meet my (and Steve's, based on his order) expectations, then it's a
"thanks for the attempt but we probably won't be back' meal. Our
daughter in SLC referred us to a place her family had enjoyed; we went
for lunch one day last year. The schnitzel was good (not great, not bad)
but the sides were nothing to come back for.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... If you think you are confused now, wait until I explain it!
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
