What We Ate
A weblog of culinary experiences
August 13, 2002
posted by Carl
When I was growing up, one of the few things my father used to cook was weiner schnitzel. He told me about how the schnitzel, if it's good, should be tender enough to cut with a fork. He also told me of the variation called jaeger (or jäger) schnitzel which means 'hunter cutlet'. Jaeger schnitzel is only dredged in flour, not in egg and breadcrumbs, and so called because a hunter wouldn't have had many supplies out in the forest.
Our schnitzels came out pretty nicely. I think the secret to fork tender cutlets is in pounding them out flat and cooking them just enough or else they get tough.