Hello All,

Any feedback on cooking wiener schnitzel?

How many think its better to pan fry it in butter instead of oil?

Do most of you mix milk with the eggs when making the batter?

Any tips to maximize the taste? I find I like to pan fry it in butter
but find that the batter does not stick as well to veal.

Vielen dank
Carol

deutschemadchen wrote:
> Hello All,
>
> Any feedback on cooking wiener schnitzel?
>
> How many think its better to pan fry it in butter instead of oil?
>
> Do most of you mix milk with the eggs when making the batter?
>
> Any tips to maximize the taste? I find I like to pan fry it in butter
> but find that the batter does not stick as well to veal.


I think it is better fried in oil. I dip it in seasoned flour, then egg
and milk, into the crumbs, then back into the egg wash and a second coat
of crumbs, and let them sit for a while to bind before frying. You need
lots of salt and pepper in the flour and crumbs.

On Fri, 19 Dec 2008 10:03:52 -0800 (PST), deutschemadchen
> wrote:

>Any feedback on cooking wiener schnitzel?

try this

http://tinyurl.com/3u7wov

On Fri 19 Dec 2008 11:03:52a, deutschemadchen told us...

> Hello All,
>
> Any feedback on cooking wiener schnitzel?
>
> How many think its better to pan fry it in butter instead of oil?

Clarified butter, or a mixture of butter and oil.

> Do most of you mix milk with the eggs when making the batter?

I do.

> Any tips to maximize the taste? I find I like to pan fry it in butter
> but find that the batter does not stick as well to veal.

I dip in flour first, then into the egg/milk mixture, then into *fresh*
breadcrumbs, allow to dry a bit on a rack before frying.

> Vielen dank
> Carol
>

"Mr. Bill" > wrote in message
...
> On Fri, 19 Dec 2008 10:03:52 -0800 (PST), deutschemadchen
> > wrote:
>
>>Any feedback on cooking wiener schnitzel?
>
> try this
>
> http://tinyurl.com/3u7wov

Now that completely cracked me up!

But seriously, sometimes folks want to hear about others' experiences
(especially those we trust on rfc) rather than using something off of
google. If I ask a question here, I'm likely to put a good deal of faith
into a response from Chris Dabney or Bob Terwilliger (even the Ranger or the
Spitzbubba if I've had a schnapps or three....) than some link I found on
google.

JMO.

TammyM

On Fri, 19 Dec 2008 10:58:16 -0800, "TammyM" >
wrote:

>But seriously, sometimes folks want to hear about others' experiences

Me too!! That is why I research Fine Cooking.com or
Cooks Illustrated.com. They are professionals who can accurately
comment without a snotty "looking down their nose" attitude.

Plebe wrote on Fri, 19 Dec 2008 18:36:20 GMT:

>> Hello All,
>>
>> Any feedback on cooking wiener schnitzel?
>>
>> How many think its better to pan fry it in butter instead of
>> oil?

> Clarified butter, or a mixture of butter and oil.

>> Do most of you mix milk with the eggs when making the batter?

> I do.

>> Any tips to maximize the taste? I find I like to pan fry it
>> in butter but find that the batter does not stick as well to
>> veal.

> I dip in flour first, then into the egg/milk mixture, then
> into *fresh* breadcrumbs, allow to dry a bit on a rack before
> frying.

It can be "oven-fried" with the same coating and I often use Panko.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Hi James,

Your the second person saying "fresh" bread crumbs. How critical are
the bread crumbs. Are you making them youself, by the toasting of the
bread and then in a blender? How critical would you rate the bread
crumb selection?

I posted a follow up on the bread crumbs and some other questions. The
guy in that video I mentioned used heave cream and whipped it with the
eggs. There was a comment its a bad way to go. Any thought on that?

Have you tried to bake the schnitzel youself? I would think it would
be a little mushy, What is the panco? I think thats the word you used.

TammyM > wrote:

> the
> Spitzbubba if I've had a schnapps or three....)

Just three at the most?! You must be a brave girl... silly, but
brave...

Spitzbubba

deutschemadchen > wrote:

> Any feedback on cooking wiener schnitzel?

A repost:

Traditional Wiener Schnitzel is made with particular cuts from the
inside hind leg, or from the loin, namely Fricandeau (trimmed
silverside/top round) or Nuß (sirloin tip). The cuts are butterflied,
pounded lightly until they are about 4 mm thick, salted, rolled in
flour, then dipped in egg, then rolled in breadcrumbs. The breadcrumbs
are not supposed to be pressed into the flesh. Then the schitzel(s) are
fried in a lot of hot lard or oil, so that they are swimming in it. (In
fact, they can as well be deep-fried.) The breading is supposed to puff
up like a soufflé, so that the end result is breading hardly adhering to
the meat at all. Traditionally, Wiener Schitzel is supposed to be
served with a garnish consisting of a slice of lemon, upon which a
rolled anchovy has been placed, with a few capers in the centre of the
anchovy (this custom is disappearing and usually just the lemon is
served).

Here is a correct recipe:
<http://www.kochecke.com/cooking-recipe-wiener-schnitzel.html>.

And here is how Kurt Gutenbrunner makes it:
<http://query.nytimes.com/gst/fullpage.html?res=9F06E4D71438F935A25752C0A9649C8B 63>.

Victor

Phlebe

I posted a bread crumb follow up with some other questions, but I
found the reply button here.

What about the fresh breach crumbs. Are you toasting the bread and
putting in the blender? how critical would you rate the bread crumbs?

On Fri 19 Dec 2008 03:49:27p, deutschemadchen told us...

> Hi James,
>
> Your the second person saying "fresh" bread crumbs. How critical are
> the bread crumbs. Are you making them youself, by the toasting of the
> bread and then in a blender? How critical would you rate the bread
> crumb selection?

Not James, but IMO "fresh" bread crumbs are essential to the success of a
proper schnitzel. Commercial dry bread crumbs are often ground to almost a
powder and are often over-toasted. When I prepare bread crumbs, I use a
food processor and pulse them until they become uniformly moderately fine
crumbs. I spread them out on a large baking sheet and dry them in the oven
until thoroughly dry, but not really brown. In fact, I usually stop short
of them actually turning color.

> I posted a follow up on the bread crumbs and some other questions. The
> guy in that video I mentioned used heave cream and whipped it with the
> eggs. There was a comment its a bad way to go. Any thought on that?

I would never consider using heavy cream as part of the egg mixture used in
preparing schnitzel. It isn't necessary and would probably make for an
overly thick coating of liquid on the meat. having said that, I would
definitely not use any milk except whole milk.

> Have you tried to bake the schnitzel youself? I would think it would
> be a little mushy, What is the panco? I think thats the word you used.

I have never baked schnitzel, but I have made "oven fried chicken". While
the chicken is very good, the crust is never quite as crisp as if it had
been fried. The exterior of schnitzel should be quite crisp, IMHO.

Panko is a commercial Japanese style bread crumb which is extremely crisp.
I really like using it for many things, but have never tried it with
schnitzel. Personally, I don't think it would be a good choice. It would
not create an "authentic" schnitzel.

Plebe

deutschemadchen wrote:
> Phlebe
>
> I posted a bread crumb follow up with some other questions, but I
> found the reply button here.
>
> What about the fresh breach crumbs. Are you toasting the bread and
> putting in the blender? how critical would you rate the bread crumbs?
>


The Bread Crumbs are very important. Some people use flavored ones and
are surprised that the Schnitzel tastes weirdly. Also, it is very
important to beat (flatten or tenderize) the meat before you bread it,
until it is very thin and twice the size it was when you started. A
real Wiener Schnitzel should be larger than the plate from which it is
eaten. And never, ever, use cream or milk in the breading.

It is never baked; always pan fry it. I use part butter and part
vegetable oil and serve it with wedges of lemon. If The Spitzbube reads
this, he will post a good recipe for you. Bubba, are you reading this?
So, where is the recipe?

Resi from Vienna

I

On Fri 19 Dec 2008 03:56:58p, deutschemadchen told us...

> Phlebe
>
> I posted a bread crumb follow up with some other questions, but I
> found the reply button here.
>
> What about the fresh breach crumbs. Are you toasting the bread and
> putting in the blender? how critical would you rate the bread crumbs?
>

I responded earlier, as follows:

On Fri 19 Dec 2008 03:49:27p, deutschemadchen told us...

> Hi James,
>
> Your the second person saying "fresh" bread crumbs. How critical are
> the bread crumbs. Are you making them youself, by the toasting of the
> bread and then in a blender? How critical would you rate the bread
> crumb selection?

Not James, but IMO "fresh" bread crumbs are essential to the success of a
proper schnitzel. Commercial dry bread crumbs are often ground to almost a
powder and are often over-toasted. When I prepare bread crumbs, I use a
food processor and pulse them until they become uniformly moderately fine
crumbs. I spread them out on a large baking sheet and dry them in the oven
until thoroughly dry, but not really brown. In fact, I usually stop short
of them actually turning color.

> I posted a follow up on the bread crumbs and some other questions. The
> guy in that video I mentioned used heave cream and whipped it with the
> eggs. There was a comment its a bad way to go. Any thought on that?

I would never consider using heavy cream as part of the egg mixture used in
preparing schnitzel. It isn't necessary and would probably make for an
overly thick coating of liquid on the meat. having said that, I would
definitely not use any milk except whole milk.

> Have you tried to bake the schnitzel youself? I would think it would
> be a little mushy, What is the panco? I think thats the word you used.

I have never baked schnitzel, but I have made "oven fried chicken". While
the chicken is very good, the crust is never quite as crisp as if it had
been fried. The exterior of schnitzel should be quite crisp, IMHO.

Panko is a commercial Japanese style bread crumb which is extremely crisp.
I really like using it for many things, but have never tried it with
schnitzel. Personally, I don't think it would be a good choice. It would
not create an "authentic" schnitzel.

Plebe

"Victor Sack" > wrote in message
. ..
> deutschemadchen > wrote:
>
>> Any feedback on cooking wiener schnitzel?
>
> A repost:
>
> Traditional Wiener Schnitzel is made with particular cuts from the
> inside hind leg, or from the loin, namely Fricandeau (trimmed
> silverside/top round) or Nuß (sirloin tip). The cuts are butterflied,
> pounded lightly until they are about 4 mm thick, salted, rolled in
> flour, then dipped in egg, then rolled in breadcrumbs. The breadcrumbs
> are not supposed to be pressed into the flesh. Then the schitzel(s) are
> fried in a lot of hot lard or oil, so that they are swimming in it. (In
> fact, they can as well be deep-fried.) The breading is supposed to puff
> up like a soufflé, so that the end result is breading hardly adhering to
> the meat at all. Traditionally, Wiener Schitzel is supposed to be
> served with a garnish consisting of a slice of lemon, upon which a
> rolled anchovy has been placed, with a few capers in the centre of the
> anchovy (this custom is disappearing and usually just the lemon is
> served).
>
> Here is a correct recipe:
> <http://www.kochecke.com/cooking-recipe-wiener-schnitzel.html>.
>
> And here is how Kurt Gutenbrunner makes it:
> <http://query.nytimes.com/gst/fullpage.html?res=9F06E4D71438F935A25752C0A9649C8B 63>.

My mouth is watering. Haven't made this in far too long.

Felice

Plebe wrote on Fri, 19 Dec 2008 23:39:17 GMT:

> Panko is a commercial Japanese style bread crumb which is
> extremely crisp. I really like using it for many things, but
> have never tried it with schnitzel. Personally, I don't think
> it would be a good choice. It would not create an "authentic"
> schnitzel.

Unfortunately, an authentically greasy schnitzel is out for me, good tho
it is! There is a Japanese dish tonkatsu made with deep fried pork that
can be modified for oven frying using chicken, Chikin Katsu, and it's
surprisingly good!


James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Victor Sack,

You ever met me would defintely rethink your silly statement

I think its silly to waste time criticizing someone who is trying to
do good work and has a sincere interest in preparing the best.

C,



On Dec 19, 3:56*pm, (Victor Sack) wrote:
> TammyM > wrote:
> > *the
> > Spitzbubba if I've had a schnapps or three....)
>
> Just three at the most?! *You must be a brave girl... silly, but
> brave...
>
> Spitzbubba

> Plebe

Thanks, are you using milk in the batter? or just egg

deutschemadchen > wrote in news:e0e1f3df-
:



TROLL




--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

On Sat 20 Dec 2008 08:22:15a, deutschemadchen told us...

>
>> Plebe
>
> Thanks, are you using milk in the batter? or just egg
>

Whole milk.

Victor Sack wrote:
> deutschemadchen > wrote:
>
>> Any feedback on cooking wiener schnitzel?
>
> A repost:
>
> Traditional Wiener Schnitzel is made with particular cuts from the
> inside hind leg, or from the loin, namely Fricandeau (trimmed
> silverside/top round) or Nuß (sirloin tip). The cuts are butterflied,
> pounded lightly until they are about 4 mm thick, salted, rolled in
> flour, then dipped in egg, then rolled in breadcrumbs. The breadcrumbs
> are not supposed to be pressed into the flesh. Then the schitzel(s) are
> fried in a lot of hot lard or oil, so that they are swimming in it. (In
> fact, they can as well be deep-fried.) The breading is supposed to puff
> up like a soufflé, so that the end result is breading hardly adhering to
> the meat at all. Traditionally, Wiener Schitzel is supposed to be
> served with a garnish consisting of a slice of lemon, upon which a
> rolled anchovy has been placed, with a few capers in the centre of the
> anchovy (this custom is disappearing and usually just the lemon is
> served).
>
> Here is a correct recipe:
> <http://www.kochecke.com/cooking-recipe-wiener-schnitzel.html>.
>
> And here is how Kurt Gutenbrunner makes it:
> <http://query.nytimes.com/gst/fullpage.html?res=9F06E4D71438F935A25752C0A9649C8B 63>.
>
> Victor
>

Quick, You Spitzbub, Hide the Gutenbrunner recipe. He uses cream in his
breading and I wrote in my post, never, ever to use cream or milk.

"Margaret Suran" schrieb :

<snip>

> Quick, You Spitzbub, Hide the Gutenbrunner recipe. He uses cream in his
> breading and I wrote in my post, never, ever to use cream or milk.

Why ? You are correct in this.
One tablespoon cold water per egg and never, ever cream or milk.
Cream belongs in Eierspeise, not Panade.

Cheers,

Michael Kuettner

Michael Kuettner wrote:
> "Margaret Suran" schrieb :
>
> <snip>
>
>> Quick, You Spitzbub, Hide the Gutenbrunner recipe. He uses cream in his
>> breading and I wrote in my post, never, ever to use cream or milk.
>
> Why ? You are correct in this.
> One tablespoon cold water per egg and never, ever cream or milk.
> Cream belongs in Eierspeise, not Panade.
>
> Cheers,
>
> Michael Kuettner
>
>
>
Thank you! Der Spitzbub is also recommending deep frying the Schnitzel.
Ja, so eine Blamage!

"Margaret Suran" ha scritto nel messaggio >
> Thank you! Der Spitzbub is also recommending deep frying the Schnitzel.
> Ja, so eine Blamage!

Happy solstice Margaret. I am celebrating because after tomorrow the days
can't get any shorter. In Manhattan snowed up?

Giusi wrote:
> "Margaret Suran" ha scritto nel messaggio >
>> Thank you! Der Spitzbub is also recommending deep frying the Schnitzel.
>> Ja, so eine Blamage!
>
> Happy solstice Margaret. I am celebrating because after tomorrow the days
> can't get any shorter. In Manhattan snowed up?
>
>
Thank you, and a Happy Solstice to you.

I am sick and tired of Chocolate Chip Cookies, the only sweets I ever
make because I mess up on almost everything else, so I am making
Chocolate Salami today. It is easy to make and nice to have on hand, if
unexpected guest come during the Holiday Season.


From the Settlement Cookbook, 20th Edition, 1934


Chocolate Salami


1/2 lb fine bittersweet chocolate

1 egg, unbeaten

1/4 lb blanched almonds, sliced and lightly toasted

1/4 candied orange peel, diced small


Cut chocolate into pieces, let melt in top of double boiler, add egg and
stir until very smooth. Add almonds and orange peel. Pile on buttered
plate.

When cool, form into three rolls, 1 1/2 inches thick. Roll in
granulated sugar, let stand until firm. Slice like any salami.

Was Sie sind, der für Weihnachtsabendessen kocht?

Was Sie sind, der für Weihnachtsabendessen kocht?

deutschemadchen wrote:
> Was Sie sind, der für Weihnachtsabendessen kocht?


Are you referring to me? I am not sure I understand your question

Was Sie sind, der fuer Weihnachtsabendessen kocht?

What you are, who cooks for Christmas dinner?


If the question is directed to me, I am an 82 year old woman and I am
not going to cook Christmas Dinner this year.

Did you want to know what I would be cooking if I were to make such a
dinner? Duckling, a nice Long Island Duckling with Red Cabbage, roasted
potatoes and baby green peas out of the freezer. I would even make a
Backpulver Guglhupf, because that is easy.

I hope this helped, but why was the question in German? You are not
German, I presume.

Margaret Suran > wrote:

> Quick, You Spitzbub, Hide the Gutenbrunner recipe. He uses cream in his
> breading and I wrote in my post, never, ever to use cream or milk.

He cooks for Americans... what do you expect? His Schnitzels are
considered to be good, though. Haven't you eaten them at Café Sabarsky
or Café Fledermaus? Does Tandoora, die Flederkatze, approve of them?

Spitzbub

Margaret Suran > wrote:

> Thank you! Der Spitzbub is also recommending deep frying the Schnitzel.
> Ja, so eine Blamage!

You misspelt blanc-manger.

The Schnitzel has to be swimming in hot fat, covered by fat on all
sides. That's no different from deep frying.

Der Spitzbub

deutschemadchen > wrote:

> Was Sie sind, der für Weihnachtsabendessen kocht?

Bahnhof?

Wieviele seid Ihr eigentlich? Mehrere deutsche Mädchen oder nur ein
einziges deutsches Mädchen? Willst Du/wollt Ihr wissen, was ich am
Weihnachten kochen werde? Am Heiligabend bin ich bei Freunden
eingeladen und koche nichts. Für die zwei Weihnachtstage werde ich wohl
mal wieder meine Pansensuppe, Sopa de mondongo a mi manera sin maíz
asqueroso, zubereiten.

Victor

deutschemadchen > top-posted:

How many of you are out there, anyway?

> Victor Sack,
>
> You ever met me would defintely rethink your silly statement
>
> I think its silly to waste time criticizing someone who is trying to
> do good work and has a sincere interest in preparing the best.

Are you lost? Need help finding your bearings? Your shrink has given
up on you?

Is it the weather that causes all the retards suddenly emerge from under
their bridges?

Victor

> On Dec 19, 3:56*pm, (Victor Sack) wrote:
> > TammyM > wrote:
> > > *the
> > > Spitzbubba if I've had a schnapps or three....)
> >
> > Just three at the most?! *You must be a brave girl... silly, but
> > brave...
> >
> > Spitzbubba

"Margaret Suran" schrieb :
> Michael Kuettner wrote:
>> "Margaret Suran" schrieb :
>>
>> <snip>
>>
>>> Quick, You Spitzbub, Hide the Gutenbrunner recipe. He uses cream in his
>>> breading and I wrote in my post, never, ever to use cream or milk.
>>
>> Why ? You are correct in this.
>> One tablespoon cold water per egg and never, ever cream or milk.
>> Cream belongs in Eierspeise, not Panade.
>>
> Thank you! Der Spitzbub is also recommending deep frying the Schnitzel.
> Ja, so eine Blamage!

Deep frying is the German way. But those barbarians also know nothing
about Semmelbroesel, they use the vile "Paniermehl" instead.
Der Spitzbub also didn't mention that Wiener Schnitzel is _veal_ .
That would have been helpful to our Merkin friends here.
He also didn't mention that the traditional side-dish besides lemon-slice
ist Petersilkartoffeln and Preiselbeerkompott.
Oh, those northern barbarians ;-P

Cheers,

Michael Kuettner

PS : Frohe Weihnachten, Landsmännin !

Margaret,

Thanks for your email. I am first generation american and speak
english only, (can speak a little german) though I will speak german
fluently in the future.

I saw a german email address on some reply postings to me, I thought.

I was trying to ask " what you are you cooking for christmas dinner" .
I thought I might get some more info on some german recipes.

Thanks
Carol

PS.

actually, I was going to try it like,

was kochen Sie fur die Weinachtessen, oder, was machen Sie. The
translation website pointed me the other way.

Michael Kuettner wrote:
> "Margaret Suran" schrieb :
>> Michael Kuettner wrote:
>>> "Margaret Suran" schrieb :
>>>
>>> <snip>
>>>
>>>> Quick, You Spitzbub, Hide the Gutenbrunner recipe. He uses cream in his
>>>> breading and I wrote in my post, never, ever to use cream or milk.
>>> Why ? You are correct in this.
>>> One tablespoon cold water per egg and never, ever cream or milk.
>>> Cream belongs in Eierspeise, not Panade.

We did not use milk in Eierspeise. Or if we did, it was kept secret from
me, as I would not have eaten something I knew contained milk. I was a
somewhat fussy eater.
>>>
>> Thank you! Der Spitzbub is also recommending deep frying the Schnitzel.
>> Ja, so eine Blamage!
>
> Deep frying is the German way. But those barbarians also know nothing
> about Semmelbroesel, they use the vile "Paniermehl" instead.

Paniermehl did not exist when I lived in Vienna, before 1938. When
Semmeln became stale, they were ground into Semmelbroesel, or saved o
some other dish.

> Der Spitzbub also didn't mention that Wiener Schnitzel is _veal_ .
> That would have been helpful to our Merkin friends here.

He did not have to mention it, because ONLY Veal was allowed to be
called Wiener Schnitzel. Pork cooked in that fashion, was called
Paniertes Schweinsschnitzel and was not eaten in our Jewish home or
ordered if we ate in a restaurant.

Take my word for it, Victor would not make a mistake as misnaming a
dish such as Wiener Schnitzel.


> He also didn't mention that the traditional side-dish besides lemon-slice
> ist Petersilkartoffeln and Preiselbeerkompott.

I also remember eating a Gemischten Salat, a presentation of three
or four different salads on one plate. There would always be
Gurkensalat, Erdaepfelsalat and Haeuptlsalat, and sometimes
Paradeissalat, Rote Ruebensalat and whatever else was ripe and
available. Preiselbeerkompott was unknown to me, until I came to the USA.

> Oh, those northern barbarians ;-P
>
> Cheers,
>
> Michael Kuettner
>
> PS : Frohe Weihnachten, Landsmännin !

Vielen Dank! Froehliche Weihnachten und Prosit Neu Jahr, MS
>
>

Margaret,

I wrote 2 replys to you but them seem to going under neath another
post. Hope you see them.

You have some good ideas here. I wanted to look up Backpulver Guglhupf
but there seems to be some variations.

Would you mind, do you have a recipie you might want to post here? .

Carol

deutschemadchen wrote:
> Margaret,
>
> Thanks for your email. I am first generation american and speak
> english only, (can speak a little german) though I will speak german
> fluently in the future.
>
> I saw a german email address on some reply postings to me, I thought.
>
> I was trying to ask " what you are you cooking for christmas dinner" .
> I thought I might get some more info on some german recipes.
>
> Thanks
> Carol

No harm done. As you see, I will not cook Christmas Dinner this year,
but I did tell you what I would have liked to make. How about you?
What will you be cooking?

Go to this site and you will find a lot of German recipes.

http://www.google.com/search?hl=en&q...rch&a q=f&oq=

In article
>,
deutschemadchen > wrote:


> Thanks for your email. I am first generation american and speak
> english only, (can speak a little german) though I will speak german
> fluently in the future.

My mother spoke no English until she came to the US, at the age of 25.
Her brother followed a little later. Their sister stayed in Germany. I
met her a couple of times but it was hard to communicate, as she spoke
little English and I spoke less German. I have met their son several
times, as well as his two children, one of whom teaches English in
Germany.

Where do you plan to learn German fluently?

> I saw a german email address on some reply postings to me, I thought.

Yes, however, the ones I've seen posting here use better English than
most who live in the US.

--
Dan Abel
Petaluma, California USA

In article >,
Margaret Suran > wrote:

> Michael Kuettner wrote:

> > Der Spitzbub also didn't mention that Wiener Schnitzel is _veal_ .
> > That would have been helpful to our Merkin friends here.
>
> He did not have to mention it, because ONLY Veal was allowed to be
> called Wiener Schnitzel. Pork cooked in that fashion, was called
> Paniertes Schweinsschnitzel and was not eaten in our Jewish home or
> ordered if we ate in a restaurant.

My brother likes to make schwein schnitzel. Veal is so expensive. He
made schnitzel last time I was down there last spring. He bought a huge
whole loin. The next day my niece wanted a peanut butter and jelly
sandwich for school since she didn't like the school lunch offering. My
brother suggested some leftover schnitzel instead. She thought that was
a great idea. She would probably be the only kid in the cafeteria
eating schnitzel.

--
Dan Abel
Petaluma, California USA