Comments on: How to make Wiener Schnitzel

By: Charlie Sommers

Charlie Sommers — Fri, 15 Apr 2011 15:43:40 +0000

My link in the comment above didn’t work so here is another.

http://www.importfood.com/sabd1001.html

By: Charlie Sommers

Charlie Sommers — Fri, 15 Apr 2011 15:41:15 +0000

Interestingly the Japanese have a food specialty that is almost identical to German pork schnitzel. A thin sliced piece of pork loin is beaten with a meat tenderizing hammer until it is even thiner, then it is dredged in flour, beaten egg, and finally Japanese bread crumbs which are called “panko”. The finished fried cutlet is called “tonkatsu.” The panko is worth looking for in an Asian market.

After frying to a golden brown the tonkatsu is served on a bed of shredded raw cabbage along with a generous serving of plain boiled rice, glutinous short grain rice is preferred, and both the pork and cabbage are sprinkled with a condiment that can also be found in any Asian market that has Japanese customers. It is called “Bulldog Sauce” and looks like this.

http://www.japanesefoodshop.co.uk/ekmps/shops/japanesekitchen/images/bull-dog-tonkatsu-sauce-v

I would hazard a guess that the Japanese got the idea for tonkatsu from the Germans just like they got the idea for tempura from the Portuguese.

By: How to make Bavarian potato salad | No Ordinary Homestead

How to make Bavarian potato salad | No Ordinary Homestead — Thu, 28 Jan 2010 14:02:53 +0000

[...] disgusting. Instead, this is a simple, light potato salad version which tastes great served with Wiener schnitzel or anything from the grill on a warm summer [...]

By: Tiffany

Tiffany — Wed, 27 Jan 2010 08:54:43 +0000

@Brenda — Now that is just strange. A placed called Wienerschnitzel and absolutely no schnitzel to be found. Maybe they should have gone with Frankfurter or Würstchen instead. Doh!!

@Janet — Mmh, Cordon Bleu–haven’t had that in ages! I saw a recipe the other day that puts parsley in the breading which I think could be interesting. Not a true Wiener schnitzel but perhaps a nice change from time to time.
I’ve been making little updates all over the place–the backlinks are one of them. You can also add your last tweet in there if you’re on twitter

By: Janet

Janet — Wed, 27 Jan 2010 02:19:51 +0000

cool backlink to my last post. .-= Janet´s last blog ..Tuesday's Trees- Ilex opaca, American Holly =-.

By: Janet

Janet — Wed, 27 Jan 2010 02:16:41 +0000

That is how I make it too! Learned it from my mom’s mom…last name Herman—just a little German heritage. We add cheese and ham for that Cordon Bleu touch.
.-= Janet´s last blog ..Tuesday’s Trees- Ilex opaca, American Holly =-.

By: Brenda

Brenda — Tue, 26 Jan 2010 23:52:20 +0000

So that's what the wienerschnitzel really is. I remember in college all the German department staff were very offended by the American fast food chain of the same name--they would go in and order a schnitzel, and cound't understand why none of the employees knew what they were talking about!