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08-17-2016, 03:44 PM
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#1
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Assistant Cook
Join Date: Aug 2016
Location: Sandy
Posts: 3
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Freeze pork schnitzel for later use?
I am planning to make pork schnitzel to be put on pretzel rolls for sandwiches and would like to make them ahead and freeze the portions then thaw them when ready to use. Would there be any issues with that?
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08-17-2016, 04:12 PM
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#2
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,125
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Hi. By schnitzel, you mean breaded and fried cutlets, right? When thawed, the breading won't be crispy anymore. I'd leave off the breading and just season them well before frying.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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08-17-2016, 04:14 PM
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#3
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,574
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If you freeze them raw and breaded, you can drop them straight in a deep fryer or hot oil in a pan...They should cook up fine
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08-17-2016, 04:43 PM
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#4
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,125
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Quote:
Originally Posted by Rocklobster
If you freeze them raw and breaded, you can drop them straight in a deep fryer or hot oil in a pan...They should cook up fine
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I thought she meant cold sandwiches, but I could be wrong.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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08-17-2016, 04:50 PM
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#5
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Assistant Cook
Join Date: Aug 2016
Location: Sandy
Posts: 3
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Thanks for the replies. I agree that the breading would be soggy after thawing, so freezing them raw and frying up would help that problem, only I don't want to be frying them close to the event (for up to 150 people). Fry up day before? But then it would probably get soggy again. Yes, for cold sandwiches with a garlic tarragon lemon flavored mayo.
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08-17-2016, 05:20 PM
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#6
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,574
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Quote:
Originally Posted by GotGarlic
I thought she meant cold sandwiches, but I could be wrong.
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ok. sorry. I didn't get the cold part...lol....
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08-18-2016, 12:24 PM
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#7
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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Quote:
Originally Posted by chezloriv
Thanks for the replies. I agree that the breading would be soggy after thawing, so freezing them raw and frying up would help that problem, only I don't want to be frying them close to the event (for up to 150 people). Fry up day before? But then it would probably get soggy again. Yes, for cold sandwiches with a garlic tarragon lemon flavored mayo.
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Cold breaded sandwiches? No way that will work ahead of time.
__________________
Life  is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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08-18-2016, 01:51 PM
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#8
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,125
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You could make cold roast pork sandwiches with coarse-ground mustard and sauerkraut. That would be really good with pretzel rolls and easy to make in advance.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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08-25-2016, 07:30 AM
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#9
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Master Chef
Join Date: Jun 2013
Location: North West England
Posts: 5,134
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Quote:
Originally Posted by GotGarlic
Hi. By schnitzel, you mean breaded and fried cutlets, right? When thawed, the breading won't be crispy anymore. I'd leave off the breading and just season them well before frying.
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I was thinking the same.
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Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
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