Lynn from Fargo wrote:
> On Aug 13, 6:27�pm, Joseph Littleshoes > wrote:
>
>>Corey Richardson wrote:
>>
>>>Why oh why do some people insist that homemade burgers and meatballs
>>>should have breadcrumbs in them?
>>
>>>Just to bulk them out? So that they're spongy? What?
>>
>>>Breadcrumbs have some place in a meatloaf, but none in a burger or
>>>meatball, IMHO.
>>
>>>What say you?
>>
>>For me, plain bread crumbs no, but seasoned bread crumbs yes, the
>>exception being if the individual likes plain bread crumbs in their
>>ground meat, for what ever reason, economy or flavor.
>>
>>I take garlic herb croutons i have made for salads, give them a whirl in
>>the FP to make them 'crumbs' and add to my ground meats.
>>But then one of my favorite ways to eat a steak is as a schnitzel,
>>pounded and then egged and bread crumbed, with highly seasoned bread
>>crumbs and quickly pan fried.
>>--
>>JL
>
>
> Congratulations! I believe you have invented "gravy free chicken-
> fried-steak" ;-)

Not really, use pounded veal, flour, egg and bread crumb and serve with
a slice
of lemon and its wiener schnitzel.

http://www.aboutvienna.org/recipes/wiener_Schnitzel.htm

I like to use a nice piece of beef shoulder, slice (schnitzel) it and
proceed as above.

Often as not i make a pan sauce after cooking the schnitzel, but a nice
red wine sauce is good or even a simple white sauce flavored with a bit
of lemon juice.

> Lynn in Fargo
> Who thinks Joseph's name is wonderful!

*blush*
--
Joseph Littleshoes