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Old 05-13-2017, 07:45 PM
Ukulele Ike Ukulele Ike is online now
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Matzo meal wienerschnitzel -- yes or no?

Ever used matzo meal to bread thin cutlets -- veal, chicken, turkey, or pork -- for schnitzel? Or Scallopine Milanese, if you want to be all Italian about it?

You know the routine: Shake cutlets in seasoned flour, dip in an egg wash, dredge in crumbs, then saute in a couple tablespoons of butter mixed with olive oil.

I've been using Japanese panko crumbs for years, because they're trendy, but they don't really adhere to the meat as well as they should.

I made a big pot of matzo ball soup today, so I have plenty of extra matzo meal to go through in the next few weeks.
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Old 05-13-2017, 08:29 PM
Cub Mistress Cub Mistress is offline
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My mother used to bread her schnitzels with crushed saltines, then fried them in old fashioned margarine.
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Old 05-13-2017, 08:48 PM
Ukulele Ike Ukulele Ike is online now
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Did this taste good? Or was it some sort of hideous Middle Tennessee child punishment?
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Old 05-13-2017, 10:30 PM
Elendil's Heir Elendil's Heir is offline
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Matzo is suitable only as a packing or insulation material. It is unfit for human consumption in any form whatsoever.
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Old 05-13-2017, 11:51 PM
pulykamell pulykamell is online now
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Quote:
Originally Posted by Elendil's Heir View Post
Matzo is suitable only as a packing or insulation material. It is unfit for human consumption in any form whatsoever.
Not even matzoh ball soup? I'm not even Jewish and I love that shit.
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Old 05-14-2017, 08:58 AM
Cub Mistress Cub Mistress is offline
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Originally Posted by Ukulele Ike View Post
Did this taste good? Or was it some sort of hideous Middle Tennessee child punishment?
They were AWESOME!!!! The margarine gave it a butter flavor without burning like butter. I don't think she knew about using oil to raise the smoking point.
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Old 05-14-2017, 08:06 PM
Weisshund Weisshund is offline
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Quote:
Originally Posted by Elendil's Heir View Post
Matzo is suitable only as a packing or insulation material. It is unfit for human consumption in any form whatsoever.
Oy Vey!
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Old 05-14-2017, 08:14 PM
samclem samclem is offline
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Made veal scallopini two days ago. Only had Panko bread crumbs(because they're trendy). Big mistake. They soaked up all the olive oil/butter. First one was beautiful golden brown. Went downhill from there.

Matzo doesn't sound much better.
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Old 05-14-2017, 09:06 PM
Ukulele Ike Ukulele Ike is online now
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Matzo is much finer in texture than panko, even finer than standard (leavened) bread crumbs. That's why I was thinking it would create a better crust.
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Old 05-15-2017, 09:36 AM
August West August West is offline
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I have not used matzo for schnitzel, but am following this thread with great interest.

Jagerschnitzel is my favorite food ever and I'm always looking for ways to improve it.
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Old 05-15-2017, 09:43 AM
TriPolar TriPolar is online now
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I use matzoh meal for breading often. Good way to get a light coating with some texture. Matzoh by itself is just a big cracker but matzoh balls, matzoh meal latkes, and matzoh brei are just some of the delicious dishes it can be used for.
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Old 05-15-2017, 10:06 AM
pulykamell pulykamell is online now
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Quote:
Originally Posted by Cub Mistress View Post
My mother used to bread her schnitzels with crushed saltines, then fried them in old fashioned margarine.
I learned the crushed saltines trick from someone here at the Dope years ago and it does, indeed, produce quite nice schnitzel. Better than standard bread crumbs, in my opinion. I would expect matzoh would work well but, alas, I have not tried it. I say the OP experiments for us and reports back with the results!
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Old 05-15-2017, 10:09 AM
zoid zoid is offline
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Quote:
Originally Posted by samclem View Post
Made veal scallopini two days ago. Only had Panko bread crumbs(because they're trendy). Big mistake. They soaked up all the olive oil/butter. First one was beautiful golden brown. Went downhill from there.

Matzo doesn't sound much better.
Weird. I've used panko on many occasions and it works wonderfully.
Tonkatsu is one of my favorites.
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Old 05-15-2017, 11:29 AM
pulykamell pulykamell is online now
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Originally Posted by zoid View Post
Weird. I've used panko on many occasions and it works wonderfully.
Tonkatsu is one of my favorites.
Indeed. Panko (and tonkatsu, especially in tonkatsu curry) is wonderful stuff, especially if you like it crunchy.
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Old 05-15-2017, 11:56 AM
Ukulele Ike Ukulele Ike is online now
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Originally Posted by pulykamell View Post
Indeed. Panko (and tonkatsu, especially in tonkatsu curry) is wonderful stuff, especially if you like it crunchy.
Japanese Tonkatsu is excellent, but is generally deep-fried, which I never do (the Ukulele Lady would never let me live it down). I'm sure that's why it's so lovely and crunchy.

I WILL experiment and report back, possibly tomorrow, as we're having yet another light vegetarian meal tonight and UL suggested I prepare some sort of meat as a side dish so I don't go to bed ravenous.
  #16  
Old 05-15-2017, 12:41 PM
pulykamell pulykamell is online now
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Quote:
Originally Posted by Ukulele Ike View Post
Japanese Tonkatsu is excellent, but is generally deep-fried, which I never do (the Ukulele Lady would never let me live it down). I'm sure that's why it's so lovely and crunchy.
Tonkatsu is fine pan fried. (At least I don't deep fry it when making it for myself. The only food I really will get that much oil out for is chicken wings.) What's nice about panko is if you're avoiding frying at all, it can make a reasonably crunchy coating even for baked items. I usually toast the panko first when doing it this way. It's not anywhere near the same as properly frying something, but it works out much better than just baking a normally breadcrumb crusted piece of meat.
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Old 05-15-2017, 01:54 PM
Johnny Bravo Johnny Bravo is online now
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A matzoh meal dredge is going to be a lot more delicate than regular breadcrumbs. Since you're not deep frying, just try to be very careful when you flip or you're going to lose your crust.
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Old 05-15-2017, 05:27 PM
Ukulele Ike Ukulele Ike is online now
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I'm always really careful when I turn my pan fried chicken -- which only gets a double-dipping in seasoned flour -- and I usually manage to lose part of the crust on at least one piece. I should probably cook it at a lower heat. Nobody complains though...
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Old 05-29-2017, 10:55 AM
kayT kayT is online now
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Hey! How did it work? (Thread spotting spotted this and the OP has apparently overdosed on schnitzel.)
  #20  
Old 05-29-2017, 11:30 AM
Johnny L.A. Johnny L.A. is offline
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Why do I keep reading the title as 'Malto Meal'?
  #21  
Old 05-29-2017, 11:37 AM
Czarcasm Czarcasm is offline
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Quote:
Originally Posted by Johnny L.A. View Post
Why do I keep reading the title as 'Malto Meal'?
Same here, and I really wish I had read the thread before testing the recipe.
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