"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news >
> "Ophelia" > wrote in message
> ...
>>
>>
>> "dsi1" wrote in message
>> ...
>>
>> On Friday, October 12, 2018 at 9:25:51 AM UTC-10, Ophelia wrote:
>>>
>>> Ahhh Schnitzel I know)) I have lived in Germany)
>>
>> That kind of stuff is pretty popular here. I remember my uncle breading
>> cutlets in a little shack when I was a little boy. He did it in a metal
>> tray
>> and used a glass to tap, tap, tap, the breading into the meat. I can
>> still
>> hear that peculiar sound in my head all these years later.
>>
>> These days, the breaded meat cutlet is probably the most popular plate
>> lunch
>> choice in Hawaii although it's made with chicken instead of pork or beef.
>> It's considered a Japanese dish but the Japanese probably learned to make
>> it
>> from the Germans that passed through their islands. One could probably
>> claim
>> that the Schnitzel is the most popular of Hawaiian food.
>>
>> https://www.frolichawaii.com/stories...atsu-our-top-5
>>
>> ==
>>
>> Ahhhhhh!!! I just learned what 'katsu' is!!! Yes))) I make my version
>> of
>> 'katsu') Usually with chicken
>>
>> I was very confused trying to learn about chicken fried steak. I had
>> expected it to have breadcrumbs. Not that it didn't look fantastic .. It
>> Did !
>> ...but I was searching the recipe for breadcrumbs .. duh))) So,
>> tonkatsu
>> is the same thing .. yes??
>>
>> Thanks for that)
>>
>
>
> No reason you couldn't use bread crumbs for CFS, it's called that because
> it's fried like chicken and there are a whole bunch of breadings for
> chicken. I make mine (when it turns out right) the traditional way, flour
> on
> the cube (tenderized beef or some use pork) I usually pound the flour in a
> bit, fry in a small amount of oil until crisp, then make a cream gravy
> with
> lots of pepper to go with it.
>
> Cheri
>
> ==
>
> Thanks) What is this 'cube' thing? Do you have a machine??
>
> I like the idea of 'pounding the flour into the meat'. Does that make
> the outside crisp??

No, you can buy it cubed asking the butcher to run it through the tenderizer
or you can use a meat mallet and tenderize it yourself. I like the meat
better when the flour is driven in to the meat a bit.

Cheri

==

Understood, thanks

O

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