Wiener-schnitzel mallet

I like it, well done.

-- Ken, "Everyday above ground is a good day!"

Great effect on the end. Nice work!

Nice job,now you don’t have to get your shop mallet all wienered up!
tom

-- "certified sawdust maker"

love it

-- www.carvingandturningsbyrick.com, Rick Kruse, Grand Rapids, MI

Lookin’ good.
The shape of the head is different is that standard for a schnitzel mallet?

-- Anthony

Great!!

-- Kelly, woodworker under construction

I was hoping for a picture of the schnitzel that the mallet helped prepare! :0

-- Scott "Some days you are the big dog, some days you are the fire hydrant"

First thanks for all the nice word!!
I love LJ everyone here is so friendly, it is so much fun to post project here even small thing like this.

@ Woodzy: If there are anything like a standard schnitzel mallet I don’t know. Would be very interesting to know.:-) I have done the shape of the head this way because I noticed then using my shop mallet for this I don’t get so good results.
You do not always hit the meat in a perfect 90 degree blow. The results is that the relative sharp edges and corners of a standard mallet digs into the meat and almost make hole in the thin schnitzel. So I thought it would be a good idea to make the edges round on the head of the mallet. AND it made a nice affect with the glued up wood too.:-)

@twokidsnosleep: The mallet was done yesterday so I just photographed it and post it here, I have not have the time to try it out yet. As soon as I do I promise a post a photo of the results here.

-- Per I

Nice job on that mallet PER
If you want to know about the design of mallet my wife has , here it is.
It is a double end head , smooth on one end and a waffle design face on the other both square .
Beech wood seams to be the traditional wood of choice .
The idea is that the waffle face will break up the meat better and make it more tender.
I let you guess as to what the other end is used for. LOL
She also has a great recipe and if you are interested let me know.

Kiefer

-- Kiefer 松

@ Kiefer: Yes please send the recipe to me it would be real interesting to try out! Thanks for the design description too.

-- Per I

PER
Here is the recipe my wife uses
Pound the meat ,generally she uses pork chop cut with the bone removed but beef is good also for a change.
Put French mustard or German on both sides of the meat the dip in egg followed by a drag in fine white bread crumbs seasoned with salt and black pepper.
Have the cast iron pan ready with canola oil and a bit of butter @ medium setting not too hot but not too low as low temperature will let the schnitzel absorb too much oil .
After cooking place the schnizel on paper towel for a bit to remove any fat .
Sliced up lemon is also very nice squeezed over the meat .

Kiefer

-- Kiefer 松

Thank you very much Kiefer. Almost like I do them apart from the mustard, so this one I must try. Thanks and say thanks to you wife too.

-- Per I

Now i am hungry!! Need to make some spaetzel as well!!!

-- John in GP

Nice Mallet!!!!!!!

-- Jim Jakosh.....Practical Wood Products...........Learn something new every day!!