Teppanyaki Hot Plate | Crispy Potatoes - Teppanyaki Style
While potato salad is the more traditional side of the schnitzel, we can't resist Emeril's potato-loving grill; They just fry the right amount of crust, not the right amount. It's like a healthy chip! Potatoes should be prepared on a teppanyaki hot plate cooking equipment before the schnitzel because they take longer and require more work. We use a mandolin to slice 3 rhubarb potatoes to about 1/8 inch. After preheating the Cookeryaki teppanyaki tables for sale, we raise the temperature to 8 and add enough ghee to cover the heated center.
Then we put the first layer of potatoes down to form a concentric circle of overlapping potatoes. Add some salt and pepper and let the first layer cook for about 5 minutes to brown the edges, then add the next layer of overlapping potatoes to the circular chimney.
The more layers are added, the more these beauties start to look like a lovely "potato flower". After a few minutes, let the heat brown the edges and bottom, while the steam inside the "potato-blossom" softens and cooks the potatoes, then adds a third layer. We worked through a total of five layers before carefully flipping the stack over.
It is recommended to use two large spatulas, steady hands and a focused posture. Stir fry the big potatoes for about 5 minutes, then it's time to spread out the slices and add a little ghee and onion. Wait another 5 minutes, let the Onions cook until the potatoes are fragrant as they continue to cook, and then it's time to move them to the warm edges of the teppanyaki smokelless table cooking center so we can start the schnitzel.
We use boneless pork chops and mash them to about a quarter inch or less (our personal preference), then continue to cut them into hand-cut pieces or smaller. To make the pounding process cleaner, we like to place the meat between two pieces of plastic wrap. For seasoning and multi-topping, we set up three kinds of deep dish side by side, the first is a flour and spices (we like to use "grinding" docking, but individual like a pepper, salt, garlic, chili powder, pepper, etc.), the second will be three eggs and a little water mixing together (if needed, you can add some fresh chopped parsley, to increase the taste), the third dish is 50/50 will not seasoned bread crumbs with Panko crumbs mixture (free to use all if no Panko, you can use the conventional without seasoned bread crumbs).
After the potatoes have been removed from the centre, we sprinkle some ghee and then put the schnitzel down to cook. It takes about 3 minutes for each side to brown and cook. If you find that the breadcrumbs have absorbed the ghee/cooking oil, heat them slightly and be careful not to cook the schnitzel. They should have a nice golden-brown color and a delicate, crisp quality.
Dip the meat in lemon butter and/or capers if desired. Schnitzel is traditionally served with lemon wedges. Serve with potatoes and enjoy!