Flattening & Tenderizing Meat to Make Wienerschnitzel

Video Transcript

Hi, my name is Chef Rainer Wickel and I'm here today with expertvillage.com. Well we've cut our pork chops and now we're getting ready to tenderize them. As you can see we've cut these pork chops to about half an inch thick which is perfect for making schnitzels and now we need to tenderize it. Now, we've cut all the fat off and we're just going to basically lay it down and we're going to take our tenderizing hammer. Now you start with the flat side first because you just want to flatten it out a little bit. And you can see that it's already starting to spread a little bit. Go ahead a flip it over to get the other side and work your way from the inside out. Once you've flattened it out a little bit go ahead and take the side with the teeth on it and you're going to start in the middle and work your way outwards. Don't hit it too hard because you don't want to break the meat. And go ahead a flip it over and do that on the other side. Now the key is you gotta start pulling it outwards so you gotta pound from the inside and start pounding it out. You want to be careful not to pound it too much because you don't want to make it too thin where it starts falling apart. And just flip it over, you want to start doing this on both sides. Now see in here already, I'm starting to get a little bit of a hole, so I don't want to pound any more on that, I'll pound around it. We want to make these really thin because we're not going to cook them for very long. That's the key to schnitzels. Because they're so thin they cook really, really quickly. When my mom used to make wienerschnitzels this always was the job that either my dad or I had to do, because there's a lot involved in it and we always wound up making a lot of schnitzels so this turned out to be a pretty big job. But, this is a good way to work your frustrations out. If you've got anything that's really bothering you, this is good therapy. I like to call this the Dick Chaney stage of making schnitzels. Of course if you don't hear from me anymore that means they took me away. And as you can see we're already getting it nice and flat, there's still a couple of sections on this side that are a little bit thick. But, once again you don't want to work your way through, you see already in the middle right here it's a little bit thin so you don't want to pound here anymore. The sides are still a little bit thick, just keep on flipping it over. Make sure not to hit your finger, that's not a good thing, especially with this side, that could really hurt. There, that's about right. And you can see that's nice and flat. Alright, there we go. And that's how we tenderize the pork chops to get ready to make wienerschnitzels.

Watch these related videos

• 
  Flattening & Tenderizing Meat to Make Wienerschnitzel

  playlist Views: 1,097

• 
  Utensils Needed To Make Wienerschnitzel

  playlist Views: 972

• 
  Cutting A Schnitzel Cutlet

  playlist Views: 1,238

• 
  Heating Oil to Fry German Wienerschnitzel

  playlist Views: 906

• 
  Frying Schnitzel

  playlist Views: 1,621

• 
  Preparing Ingredients to Cook Wienerschnitzel

  playlist Views: 911

Community Members who...

• Favorited this Video
• Rated This Video

Thumbs up or Thumbs down? Be the first to rate this video!

Top Tags