A few weeks ago a video was posted in which Hans Herman Hoppe prepares schnitzel. Fine. The camera shows him pounding the meat. He acknowledges it should have been thinner. He’s right. Then, he goes to breading.
The three-step breading process is dusting in flour, egg wash and then bread crumbs. We often razzed cooks who put too much flour on the meat, chastising him by suggesting he is making bread (so much flour…). Well, HHH was making bread and I posted a comment with visual verbal enthusiasm that he should stop with the flour.
So, I’ve taken a few pictures and here they are.
Part of my criticism was the absence of spaetzle or braised red cabbage or an egg for Holstein. I remedied the last of those. Spaetzel next time.
