[Sca-cooks] RE: Sca-cooks pounded meat slices

[Decker, Terry D.]

Wienerschnitzel is properly veal, usually breaded.  The name is correctly
spelled Wien, producing a long 'e.'  The stress is usually on the second
vowel in a two vowel pair.

Jagerschnitzel is hunter's steak and is properly either wild venison or wild
boar.  The times I've had it, it was served as thin cutlets rather than
pounded and served with either the mushroom sauce or broth.  Beef and pork
are used only when game meat is unavailable.

Yeah, they are good eating, but rich, rich.  Now you have me think about how
to make low cal, reduced fat cream sauces, so I don't have to wait while
Margaret loses another 20 pounds.  Although I did come up with a blackberry
sauce that's 12 calories per tablespoon which goes great with extra lean
pork tenderloin.

Bear

>  Weiner Schnitzel= pounded pork tenderloin with a
> lemon/butter sauce. From Vienna, pronounced Veiner.
>
> Jager Schnitzel=pounded beef/pork or venison with a
> mushroom sauce. 'J' makes a Y sound with a long 'A'.
>
> Rheiner Schnitzel= pounded beef/pork tenderloin in a
> cream sauce(VERY like American Country/Chicken fried
> steak.
>
> Bayrisher Schnitzel= p beef/pork tenderloin in a
> Hollandaise or Bernaise sauce.
>
> Johann, remembering my grandmother's cook and the
> books she left me!
>