Tetonman714 is looking for:
Does pork for schnitzel always have to be pounded? I've seen pork cutlets thin enough to be used for schnitzel in the grocery store. Or, if using a boneless pork roast or pork chops, why can't you just cut them thin enough? Go easy on me -- I'm no cook. Just a regular Joe whose wife thinks it's a good idea for me to cook for the family on weekend nights. I tried the Vienna Schnitzel recipe on here and it came out terrific, taste wise, but the pounding...not so much. Holes, tears, mushy beat-too-much parts... I'll keep trying, but I'm just curious. Thanks for any help.
Apr. 15, 2013 3:29 pm
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