Rahm Schnitzel

[Driftless]

Pork Cutlet breaded and baked at 400 degrees for 1 hour

Spaetzel made while baking.

Purple cabbage warmed up.

Sauce:

1/2 stick butter

one jar pork gravy

small package button mushrooms

1/4 pint heavy cream

half bunch of fresh parsley

half yellow onion diced

one flat tablespoon chopped garlic

one tablespoon capers

one tablespoon diced pimento

1/2 teaspoon all spice

[mwal]

That looks fabulous mmmmmmmmm

Mwal

[delcecchi]

An hour? seems like a very long time for a cutlet. What cut was it before it got pounded into a cutlet?

Was it tough or dry?

[leech~~]

Nice, what restaurant were you at? I want to order it!

[Driftless]

An hour? seems like a very long time for a cutlet. What cut was it before it got pounded into a cutlet?

Was it tough or dry?

was a little dry but wife has a problem with under cooked pork as a RN.

the sauce made up for any dryness

[delcecchi]

was a little dry but wife has a problem with under cooked pork as a RN.

the sauce made up for any dryness

If facts matter, she ought to reconsider. The guidelines have been updated, and there hasn't been a case of trichinosis from domestic pork in many many years.

And the leaner cuts of modern pork, like loin, are so lean that I find them unappetizing when cooked like we did years ago.

https://www.pork.org/new-usda-guidelines-lower-pork-cooking-temperature/

Looks like 145 is the new number, with a 3 minute rest.

I'm not sure I'm ready for pork that is still pretty pink in the middle but it's safe.

[Driftless]

been married 26 years and wife would refuse to eat it if not cooked her way.

[pikestabber]

Mrs. Pikestabber likes her meat ruined too. I've just gotten used to cooking her meat well done than cooking mine the right way afterward

Love the recipe, LHarris. I make Jaeger Schnitzel with venison cutlets, but I pan fry in butter versus the oven. I've never made Spaetzel. Do you have a Spaetzel maker/colander or do you use some other method?

[Driftless]

I use a ricer.

on many sites.

Had leftovers for lunch and sauce was even better today.

[BLACKJACK]

If facts matter, she ought to reconsider. The guidelines have been updated, and there hasn't been a case of trichinosis from domestic pork in many many years.

And the leaner cuts of modern pork, like loin, are so lean that I find them unappetizing when cooked like we did years ago.

https://www.pork.org/new-usda-guidelines-lower-pork-cooking-temperature/

Looks like 145 is the new number, with a 3 minute rest.

I'm not sure I'm ready for pork that is still pretty pink in the middle but it's safe.

Agreed, hate to cook the pork loins too hard!! When I have pork loin chops off the grill, the first one that I sample is usually a little pink - and its the best one of the bunch!! When I do an 8 inch chunk of loin in the oven as a roast, I let it get to room temp and it only gets one hour in the oven at 350. The first meal is the best, hot and juicy with some of the onions that were in the roaster with it -- MMMMMMM!!!

Just 'butchered' a 1/2 pork loin last night, five nice steaks in one package, a nice 8 inch roast in another, vacumn packed and ready to be pulled out of the freezer when I get the hunger for some 'white' meat besides chicken.

[deerminator]

That looks wonderful! I had a medium rare bone in pork chop at Zelo in downtown Mpls on a date weekend with the wife. Along with whipped pumpkin squash and it was wonderful. Pork chop was about two inches thick. But that's another story. The waiter had to convince me the medium rare was going to be OK. It was the preferred way to cook it, he assured me and perfectly safe. My wife's family cooks the H E double hockey sticks out of everything. Her brother prides himself on charring stuff on the grill. lol. So the wife was ready to get me to the ER in the morning (and she like me love sushi) but it worked out. I think? Ha.

[deerminator]

LHarris, if you are ever in San Francisco pay a visit to the Suppenkuche or one of its sister restaurants or beer gardens. What I see you cooking is what's often on the menu there. Great experience eating on old wooden picnic tables and great beer. They had to make me understand that you don't have a slice of lemon in your hefeweizen. They brought it to me but they told me it was flat out wrong to do. Ha. Anyway, I had venison tenderloin medallions with spaetzel and red cabbage with a plum sauce. Was terrific. And I liked the fact that the owner at the time stopped in to check up on things and take his carry out dinner home. The guy, wearing shorts, a ripped polo shirt that didn't cover all of his belly, and a farmers cap, seemed like he was chewing out the workers in German the whole time and they were all laughing together. My kind of place.