Our particularly “American Schnitzel” (beefstek) is also, almost always accommpanied by a Soße/Gravy. It is a white, peppery, milk gravy also known as, Sawmill Gravy ( Müller So8.) I had Schweinschnitzel with champignon gravy in the Austrrian Alps. And then, of course, there is East Texas.
It demysifies it , when you talk sbout it as Steak pounded Schnitzel with so8.
Jägerschnitzel war “der” oder “das” Schweinefleisch Schnitzel, dass ich gegessen haben, uebernacthen in Oesterreicher Alpen.
I was on my way to Greece (Florida), in a caravan that day and night through Germany and Austria . It always felt like my way to get down to most of Tenesse, Chattanooga, TN. Tenessee and foothills of the alps have a lot in common…
And the next day, running through Northern Yugoslavia had a lot in common with Georgia.
It’s delicious is what it is.
It’s cheap steak pounded until tender, then breaded and fried the way one would serve southern fried chicken, and topped with a bechamel-like gravy (optionally with bits of crumbled sausage in it).
Pan-fried or deep-fried?
Typically you’d deep-fry it in a cast iron skillet, then pour off most of the fat and make the gravy in the same pan, sprinkling in some flour to make a roux and then deglazing with milk and/or heavy cream.
Got it. So it is more like fried chicken than it is like schnitzel.
Some food historians assert that chicken-fried steak is a descendant of Wiener schnitzel, a similar dish traditionally made with veal rather than beef that was brought to America by German immigrants who would eventually take it to Texas.
Chicken-Fried Steak
Schnitzel is very similar to the dish escalope in France and Spain, panado in Portugal, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, milanesa in Latin America, chuleta valluna in Colombia, and chicken-fried steak and pork tenderloin of the United States.
Schnitzel - Wikipedia
Chicken-fried steak resembles the Austrian dish Wiener schnitzel and the Italian dish cotoletta alla milanese, which is a tenderized veal or pork cutlet, coated with flour, eggs, chicken stock cube, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops.
Chicken-fried steak - Wikipedia
Cauliflower cheese is one that people (usually Americans) often tell me does not compute. It’s Cauliflower [in] cheese [sauce] - much like the way Spaghetti [with] Bolognese [sauce] is just ‘Spaghetti Bolognese’
If I respond, it’s usually to ask if ‘Grilled cheese’ is just a melted puddle of cheese.
I despise people who say “grilled cheese” instead of “grilled cheese sandwich”.
Halloumi cheese is a great grilled cheese.
So is leipäjuusto or juustoleipä (Finnish bread cheese). But yes, when talking about the sandwich, I always clarify that it is a sandwich.
I have never cut myself on sharp cheddar cheese.
It can still be painful to the palate.
I’ve enjoyed some 30 year old cheddar more than once, and it is sharp enough to cut oneself on if one is not careful. Deliciously sharp and bright and crunchy all at the same time.
Yeah, I’ve had some tasty, but crunchy, cheddar.
And I love a chicken fried steak that’s done properly. Sadly, a lot of places do it badly.
A hamburger doesn’t contain ham or a Hamburger (citizen of Hamburg)
It’s what it says it is, steak pan fried like chicken.
I wouldn’t say ‘deglazing’, you are “liasing a roux” to make a gravy or sauce.