Part 5/10:
In preparing the schnitzel, the host starts with veal cutlets and explains the importance of using clarified butter, which prevents smoking and allows for proper frying. The steps taken are methodical, from pounding the meat thin to thoroughly coating it in seasoned egg wash and breadcrumbs. The frying process is meticulous, requiring attention to maintain the temperature and ensuring that the schnitzel doesn’t stick.
Interestingly, despite the host’s careful adherence to the recipe, he notes that the breading attached to the meat instead of puffing away—a departure from modern expectations of schnitzel. This realization prompts reflections on how recipe changes and cooking techniques influence the final dish.