Schnitzel ala Hoppe

A few weeks ago a video was posted in which Hans Herman Hoppe prepares schnitzel.  Fine.  The camera shows him pounding the meat.  He acknowledges it should have been thinner.  He’s right.  Then, he goes to breading.

 

Three-stage breading station with the requisite wine.

The three-step breading process is dusting in flour, egg wash and then bread crumbs.  We often razzed cooks who put too much flour on the meat, chastising him by suggesting he is making bread (so much flour…).  Well, HHH was making bread and I posted a comment with visual verbal enthusiasm that he should stop with the flour.

So, I’ve taken a few pictures and here they are.

Part of my criticism was the absence of spaetzle or braised red cabbage or an egg for Holstein.  I remedied the last of those.  Spaetzel next time.

Lightly floured meat ready for egg wash
Mixed eggs and a wee bit of milk
Anything breaded, meat or fish, cooks better if rested on a wire screen so the breadcrumbs still. Moisture between the food and a plate prevents this.

 

Pork schnitzel ala Holstein and salad. It was a late dinner so we went for lighter-ish.

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