Hosts
About the episode
Dave wasn’t thrilled with the results of his last take on schnitzel with a salsa-seca crust, so it’s time to revise.
This time, Dave takes schnitzel inspired by a Los Angeles restaurant and makes it even more Los Angeles inspired by making it gluten-free.
He also makes a delicious lemon puree as a pairing, as well as crispy cabbage, as one might see with a tonkatsu. Dave makes a bulldog sauce as well.
Let’s see if this version is up to Dave’s standards and is ready to be served to our upcoming guest, Mina Kimes.
Watch Dave’s first attempt at salsa-seca schnitzel
Watch our cabbage-and-more-filled mandu guk with Eric Nam ep
Watch our lemony episode with Marc Johnson
Learn more about Highly Likely
Learn more about Cafe Boulud