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Old 03-02-2013, 04:36 PM   #41
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Quote:
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...
Pac, you would never go on my ignore list...actually I dont have anyone on it
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Old 03-02-2013, 04:37 PM   #42
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Oh I beg to differ... Kylie resurrects day or two old threads... sometimes three or four at a crack. She BETTER check!
She'll be back
I am back
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Old 03-02-2013, 04:40 PM   #43
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Originally Posted by Kylie1969 View Post
Pac, here I am

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

It is the topside cut I think
Did I?
Maybe I had a hard time getting an answer then, too

Topside, also known as top round. Thanks
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Old 03-02-2013, 04:41 PM   #44
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I am back
I still think you make roo schnitzel
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Old 03-02-2013, 04:53 PM   #45
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Originally Posted by pacanis View Post
Did I?
Maybe I had a hard time getting an answer then, too

Topside, also known as top round. Thanks
I did answer with a bit more promptness last time, I must admit

Busy day yesterday, thats my excuse
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Old 03-02-2013, 04:55 PM   #46
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Some butchers differ though with their schnitzels...some use veal which is very nice too...the ones we buy say it is veal but it looks and tastes like beef, so I am a bit unsure, but the main one I know of is the topside or veal steaks, cut quite thinly
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Old 03-02-2013, 04:57 PM   #47
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Kylie has a wall? No idea what you mean. Bumping should do, though I've seen she's posted since I first asked.
She should certainly be paying attention to a thread she started... shouldn't she?
I only went to Page 2 on this thread yesterday as we were flat out busy and I didn't have much time...that is how I must have missed your post Pac...all solved now
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Old 03-02-2013, 05:04 PM   #48
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Originally Posted by Kylie1969 View Post
Some butchers differ though with their schnitzels...some use veal which is very nice too...the ones we buy say it is veal but it looks and tastes like beef, so I am a bit unsure, but the main one I know of is the topside or veal steaks, cut quite thinly
So like GG researched, you buy cuts specifically for schnitzel.
In my locale I'd have to make my own. Although basically our country fried steak is your beef schnitzel made from cube steak and with gravy on it. For all the Germans in my area, it's funny "schnitzel" isn't offered in any restaurants or a more popular home cooked meal. It goes by other names. Maybe it's a WWII thing. Like changing the name of the American Spitz dog to American Eskimo dog.

oops, I meant Eskimo Spitz.
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Old 03-02-2013, 05:24 PM   #49
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In other states in Oz, the schnitzel is not as common...I think it is because a lot of Germans settled here in South Australia, particularly a country town called Hahndorf, maybe that is why the schnitzel is so popular here
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