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awcadwel OP t1_itj5j43 wrote

Hey gang,

The GFs mother is visiting this weekend and she suggested I make either rouladen or a schnitzel. I opted for schnitzel! It’s a wonderful warm, cozy, yet bright fall meal.

The schnitzel is simply a bone in pork chop that I pounded thin and “dry-brined” with salt, pepper and mustard powder. Panko breadcrumbs for the added crunch.

The krautsalat is simple yet so integral! The cabbage is massaged with salt, sugar and caraway. Sautéed onions, with white wine vinegar and water are added as a hot liquid. Chill for at least 2 hours. It’s incredible.

Lemon because…well it needs lemon.

Definitely a favorite.

Cheers!

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XDreadedmikeX t1_itk0gnf wrote

do you leave the bone in as you flatten it? Is the meat as flat as the bone?

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awcadwel OP t1_itksio7 wrote

The meat while still on the bone has been hammered thin. The bone is much thicker than the bone at this point. Keeping the bone-in is more for show than anything but also lovely to gnaw on…

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Atharaphelun t1_itk2cux wrote

>and “dry-brined” with salt, pepper and mustard powder.

So cured?

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awcadwel OP t1_itksbz8 wrote

I would argue that “cured” is the end result of a much longer dry brine. The meat really hasn’t changed. Where as “dry-brine” is typically a 24 hour period (or so) of salted meat in open air (in the fridge). Just enough time to pull a bit of moisture, let the salt/seasoning actually make its way into the meat.

But that’s just me.

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Atharaphelun t1_itkui66 wrote

Which is still curing either way regardless of time.

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awcadwel OP t1_itkuy8n wrote

I suppose I just would never refer to the meat as “cured” because that insinuates preservation which this certainly was not haha

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