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Schnitzel and sous vide, how does this work when you pound thin, sous vide, then fry. Is it worth sous viding it? - Paul McLester
Note: The following article is an edited transcript from the video.
It definitely works. Cole Wagoner did one a few weeks ago and said it was brilliantly crispy. I've done both sous vide chicken Parmesan and chicken piccata, but not schnitzel.
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The first thing I would do is NOT pound it too thin for a sous vide cook.
When you're doing something like schnitzel traditionally cooked, you want to make sure you get it really thin so when you fry it, you're not going to burn the coating while you cook the meat through. If you cook through the meat with sous vide, then you don't really have to worry about the sear as much. You just have to make sure that you give it the correct amount of crunchy, which is a lot easier. I did my sous vide chicken parm 1 inch thick instead of just the normal 1/2 inch thick. This turned out a lot juicier, moister and probably healthier since it had less coating per inch of chicken on it.
I would do the same thing with schnitzel. I'd do it a little bit thicker because you're not worried about it cooking all the way through during the sear. If you want it in a more traditional manner and you do go real thin, I would recommend chilling it off in an ice bath or cold water before you coat it and sear it. By leaving it in the bag and chilling it, you will have a little more time to sear without it overcooking the middle.
Hopefully Cole will post a recipe in the Exploring Sous Vide Facebook Group at some point and we can see what he did. He may disagree completely with what I'm saying, but that's how I would approach it for the first time.
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