'schnitzel' on Serious Eats

Schnitzel and Things

Schnitzel is probably as fun to say as it is to eat. And how often do you really get a schnitzel-eating opportunity? [Twitter update: they are shooting to be in Union Square by noon today.] Oleg Voss and his... More

Dinner Tonight: Pork Schnitzel

I always assumed Wiener Schnitzel was from Germany, but the claim goes that it's really Austrian in origin—and that it's not served with a sauce at all, but simply with a wedge of lemon. It's also traditionally made with veal, and in fact must be made from veal if it's to be called Wiener Schnitzel in an Austrian restaurant. Then again, Wikipedia also tells a story of possible schnitzel roots in northern Italy, so who really knows? Whatever the authenticity-mongers say, this recipe made from pork with a sour cream sauce is delicious, adapted from Elise Bauer's wonderful blog Simply Recipes. It also eschews the deep-fry method often used for a pan-frying, though plenty of oil is still necessary... More

Toaster Schnitzel

German firm Toennies has created a frozen version of schnitzel, made of pork coated in breadcrumbs, that can be cooked in a pop-up toaster in three minutes.... More

Chicken-Fried Steak

Texan Independence Day was a few days ago and Homesick Texan celebrated it by writing about her home state's unofficial dish: While many foods hold sway over my heart, none (except for my beloved refried beans) reigns supreme more than chicken-fried steak, which is neither chicken nor steak (at least in the dry-aged, marbled-slab of prime beef sense of the word). This Texan delicacy is a cutlet of tenderized top-round beef, battered and fried in a skillet (much like fried chicken, hence the name), and served with cream gravy. In other parts of the country, you may see it labeled country fried steak, but a Texan would never call it that—it's always chicken fried to us.... More

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