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Old 03-01-2013, 10:33 PM   #31
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I think a beef schnitzel would be just about the same thing as chicken fried steak.
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Old 03-02-2013, 05:44 AM   #32
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Originally Posted by vitauta View Post
kylie is probably out tending her garden in the sun. in the meanwhile, you can get yourself a nice lean steak, from the rump would be good, (european style) and pound it thin, pac.... :)
She must have put me on her ignore list
I've heard of rump roast, but haven't seen it in a long time. Unless they are calling it something else these days. Schnitzel is supposed to be pounded 1/4" thick. I'd probably have to buy a whole roast and slice it thin myself.

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Originally Posted by taxlady View Post
I think a beef schnitzel would be just about the same thing as chicken fried steak.
The chicken fried steak recipe I use uses cube steak. Do you think that's what Kylie uses (or anyone who makes beef schnitzel)?
That's simply round steak that's been run through a tenderizer a couple times, isn't it? I think so...

And I know veal schnitzel is supposed to be pretty popular. Not sure about in AUS though.

The mystery continues...
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Old 03-02-2013, 09:55 AM   #33
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Originally Posted by pacanis View Post

She must have put me on her ignore list
I've heard of rump roast, but haven't seen it in a long time. Unless they are calling it something else these days. Schnitzel is supposed to be pounded 1/4" thick. I'd probably have to buy a whole roast and slice it thin myself.

The chicken fried steak recipe I use uses cube steak. Do you think that's what Kylie uses (or anyone who makes beef schnitzel)?
That's simply round steak that's been run through a tenderizer a couple times, isn't it? I think so...

And I know veal schnitzel is supposed to be pretty popular. Not sure about in AUS though.

The mystery continues...
Veal was the original meat used for this dish, but these days, people use everything. I have an English-language German cookbook with a recipe for Wiener (Viennese) Schnitzel. It calls for veal from the leg.

I did a little searching and found AUS recipes using cube steak, aka minute steak, or rump roast. Apparently, in Europe and Australia, they also sell a cut simply called beef schnitzel. Hth.
http://www.taste.com.au/recipes/8325...beef+schnitzel
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Old 03-02-2013, 10:02 AM   #34
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Veal was the original meat used for this dish, but these days, people use everything. I have an English-language German cookbook with a recipe for Wiener (Viennese) Schnitzel. It calls for veal from the leg.

I did a little searching and found AUS recipes using cube steak, aka minute steak, or rump roast. Apparently, in Europe and Australia, they also sell a cut simply called beef schnitzel. Hth.
Herb Crumbed Beef Schnitzel Recipe - Taste.com.au
Interesting. That never occurred to me they would offer specific cuts all ready to bread and fry. For as common as it is there, why not?
Thanks GG.
At this point I'll just assume Kylie is really eating roo schnitzel
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Old 03-02-2013, 10:08 AM   #35
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Originally Posted by pacanis View Post
Interesting. That never occurred to me they would offer specific cuts all ready to bread and fry. For as common as it is there, why not?
Thanks GG.
At this point I'll just assume Kylie is really eating roo schnitzel
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Old 03-02-2013, 10:20 AM   #36
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better watch out, next she'll be frying up rockschnitzels and pacburgers, and posting a recipe in tomorrow's dinner thread....
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Old 03-02-2013, 12:04 PM   #37
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better watch out, next she'll be frying up rockschnitzels and pacburgers, and posting a recipe in tomorrow's dinner thread....


Reading this I remembered that my Mom would use what we called "minute steaks", pieces of beef that are cut thin and tenderized by running them through a machine that pokes a million holes in them. I think the last ones I bought were top round (which is what I also know as "rump").
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Old 03-02-2013, 12:54 PM   #38
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Rump schnitzel?
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Old 03-02-2013, 02:39 PM   #39
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Rump schnitzel?
Be careful - remember the Princess is running around with scissors and she likes me!
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Old 03-02-2013, 04:35 PM   #40
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Pac, here I am

The beef schnitzel question...you asked that same question about 2 months ago

It is the topside cut I think
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