The Secrets to Extra-Light Schnitzel | Kenji's Cooking Show
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- เผยแพร่เมื่อ 3 เม.ย. 2021
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This video is based on the recipe I developed for my February New York Times Cooking column, which was all about how to get extra-puffy, light and crisp Vienna-style schnitzel. You can find the full discussion here (paywall): www.nytimes.com/2021/03/08/di...
BTW, if you’re squeamish about germy stuff wash your hands and wear gloves if you prefer. If you work at a restaurant, definitely do those things. In your own home do it however you feel comfortable and manage your own risks. - แนวปฏิบัติและการใช้ชีวิต
3:57 Ah yes, I've finally discovered what my upstairs neighbors have been cooking all this time. Thanks Kenji!
I'm the same, I still wonder how they do it in 2 minutes then when I ask they look confused!
Is shnitzel making that awkward?
@@robjohnsto i think it's taboo to speak about schnitzel making
The things that Kenji has and doesn't have is always interesting to me: doesn't have a meat mallet, but has a mini electric chopper
Also doesn’t have a toaster
A shoe can be a meat mallet if you’re brave enough
Thing is, the mini chopper probably came in a pack with his hand blender. So, multi-tasking by single purchase. A meat mallet is....only a meat mallet.
@@-CrampedStyle- It did come with a hand blender. I have the same one.
@@edwardfourtyhands which one do you have? 👀
Cheers to this from Vienna: for years I've been trying to figure out how the restaurant chefs here get the crust to puff up - now I know and there is no going back!
jawoi de Weaner san do
@@walterxbenjamin Eh kloa ! 😉
@@wolfgangweinberger6557 Suiche Augn hob i kriagt wia i des Video gseng hob :-)
Grias eng 😎
Was ich nicht verstanden habe ist warum er jetzt kein Kalb nimmt
Shabu and Jamon's impeccable timing never ceases to amaze me.
"O hey boss, looks like you just finished cooking something, 'sup?"
In that sense, I can relate to those dogs very much.
That's dog-timing in general. Any dog owner knows that their pet's favorite place to be is right between the stove and the sink when it's time to drain a boiling pot of pasta, and then shamelessly sat by the table five minutes later when it's time for the humans to eat.
A strong contender for the 2021 honorary title of Oma
He needs to make a Dutch recipe as well then, as we also use the word Oma. That prize must demand dual-country representation!
@@KZ-hu9uj Dual? We say Oma in Germany and Austria, and probably switzerland
@@MrDukeSilverr Knowing the swiss, they'll have some strange other word for it.
@@MrDukeSilverr Indonesia too
I think anyone would be proud to have Kenji as their grandmother.
You know it's legit when the Austrians themselves are thanking Kenji for showing them how to properly make their national dish.
To be fair, even most natives of a country aren’t privy to all the trade-secrets of their own chefs
I doubt most Americans know the perfect ins & outs of barbecue, for example
@@corpsefoot758 If you look at the comments, nobody is disparaging kenji's dish for being inauthentic. Which is something that you see often in non-native interpretations of national dishes. All this speaks to kenji's skills.
@@corpsefoot758
Even barbecue is done so radically different in different regions of America. Just the state of North Carolina alone is heavily divided between the eastern and western half of the state with a disagreement of how it should be done, example, the eastern half of the state believes in barbecuing the "whole hog," skin and all, with a vinegar based sauce only, while the western half of the state believes in just barbecuing the pork shoulder with a tomato based sauce (called Lexington style). I for one prefer the eastern style, the whole hog gives some incredible texture and flavor
@@Silkbandito but that have more to do with the fact that there is no one type of authentic Schnitzel its more like there a lot of variation on it. like you finde easy 5 authentic types of Schnitzel in Austria or Baveria (wich also have some Schnitzel Types) but its true that he makes rly the effort to do it right.
@@SuperTugz some of the dishes attributed to certain ethnicities are using vegetables that aren't even native to their continent.
When kenji uploads the world gets a little bit better
Mine does
Agreed
he's a hero
Stfu tobby you monster
Toby!
As a german chef I can only say it looks perfect. kenji. nice one
As a lover of all things breaded pork, I agree.
Kein Stress Kochen would approve.
Except for the wok, probably
@@tommihommi1 I guess the wok is a smart move as the amount of oil in there will not drop in temperature that much. Good for not getting a soggy Schnitzel. To get it near perfection I would have used clarified butter and have browned just a tad more.
@@hello.itsme.5635 just use a tall straight-walled pot with enough oil in it for the schnitzel to swim. No problems with fat spilling, temps dropping, or anything.
@@tommihommi1 I'll try that. We'd have just used a skillet before.
Bare feet while sloshing hot oil, you're a braver man than I
I always thought it's funny how he uses a towel to grab the handles of his pans but is barefeet every video.
"People who live their lives in fear, are destined to have uncomfortable feet."
While shoes are important PPE, the proper administrative and engineering controls should prevent oil from falling on the floor.
@@hypothalapotamus5293 OK but this is a home kitchen
I'm more surprised people wear footwear specifically for cooking at home
Austrian here. You made that Schnitzel Wiener-Art (Viennese Style) absolutely perfect! I personally like the pork version way more than the classical Viennese Schnitzel with veal. Also I need to remember your trick with the booze right before I fry my next Schnitzel.
Thank you very much, for your awesome videos! I enjoy all of them very much!
Greetings from upper Austria!
Needs some potatoes and lingonberry jam
As a viennese person I just can say: kudos Kenji! You know more about Schnitzel Wiener Art and Viennese cuisine in general than many Austrian chefs and/or restaurants! Really nice looking Schnitzel!
"Nice golden waves, well, I'd say it's like the skin of a shar-pei"
Shout-out to Jamón.
>Shabu has entered the chat
Adam: maybe you’re a ninth degree schnitzel master but I’m not
Kenji: hold my truly...
I was looking for the comments about Adam’s schnitzel
Guys we should start a band called Triple AAA
As an austrian I must really say how awesome it is that you know so well what makes a vienna style schnitzle authentic.
10/10
Ich habe noch nicht von dem Alkohol Trick gehört. Ist das ein Ding in österreich? Wenn Tim Mälzer sein Schnitzel macht sagt er davon nichts. Er beschreibt aber, wie er einen koch freund aus österreich besucht hat und dort einiges gelernt hat. Vielleicht zeigt er den Alkohol trick nicht im Video :-) (Wenn Du Googelst Tim Mälzer kocht:Wiener Schnitzel und Bratkartoffeln)
@@HolgerBuerger den Trick mit dem Sprit hat er sich glaube ich ausgedacht macht aber absolut sinn
Oh kenji giving shout outs to Maangchi, two of my favorite youtube chefs!
This is one of the few times I have seen someone actually make a decent Schnitzel! Well done!
Grüße aus Österreich ;)
(Greetings from Austria)
In the years of making Japanese style katsu and Israeli chicken schnitzel, I've never thought of the crust separating as a feature instead of a bug. Your explanation here was refreshing and nice to know. I remain in awe of how effortless you make everything look.
It's 1 AM and this is the best thing I could've seen on TH-cam right now. Thanks Kenji
Hello from a viennese :D, thank you so much for this recipe, you really really did your homework on this one! I love that you really got the essence of what makes a schnitzel authentic viennese style. Outstanding!
Danke!
I’m a vegetarian and yet I watch every video kenji makes, hell I’d even watch if he made a video about the best way to deep fry my family. So much to learn! 😃
I suspect you could bread and fry up eggplant in the same manner to some nice results.
@Alexander Bayer bruh
@Alexander Bayer you’re so right! I’m a bean boy! Honestly I’m such a beta-cuck because I don’t eat the flesh of a living being. You can’t be a real man unless you partake in the devouring of flesh!
@Alexander Bayer And thanks for letting us know that you’re a dick that can’t just let people live their best lives! Honestly, I’m pretty much a carnivore, but I’ve got this neat trick where I respect people’s life choices, and it helps a lot!
@@MyBoomStick1 I do have to say, you may wanna fix that “best way to deep fry my family” lol, not very vegetarian to fry a family! That said, you’re right, honestly Kenji is the best for learning techniques from. I almost never follow any of his recipes, but I’ve learned a lot that’s changed how I cook. This kind of thing could definitely be good to have in your toolbelt, like using alcohol when frying anything breaded to puff it. Doesn’t have to be meat
"if you have a meat mallet you can do that, but I don't"
You really are one of us, Kenji
13:49 it's all fun and games riding dad's shoulders until he drops a towel and dips your face in hot oil...
I come from a country where breaded pork loin is one of the most traditional dishes. And I've just learned more about breading cutlets than ever before in my life. I finally know why some people add something to their eggs and why sometimes I get the puffiness and sometimes I don't, and why some bakeries grind their breadcrumbs extra fine (which used to annoy me, but it won't anymore). Thank you so much for such an informative video!
What country if I may ask?
@@dolphin435 Poland. The dish is called "kotlet schabowy".
This is the video I didn't know I needed this early on a Sunday. And I learned so much more than just how to prepare a single dish. There is always so much to learn from your videos if we pay attention. Thanks again, as always.
Its no coincidence I do my grocery getting in mornings Kenji uploads! Cant wait to try this
Thanks Kenji for the signed copy of the book! Already one of my most prized possessions.
Man Kenji really is getting his money's worth out of that copper pan
If I'm not wrong, it's a Falk Culinair pan
@@nahum3557 from Target
@@travixx07 yep, it's from Target
What copper pan?
@@cesarverhoeven5891 the one he uses in place of a meat mallet
Greetings from Vienna!
I'm glad that now there is a proper English speaking recepie for our amazing national dish. Executed and explained perfectly, better than most local food-youtuber do.
I eat it with pork most of the time, you should try with veal as well for special occasions.
I like that he tells us to be careful when dropping thing in oil, then shake the wok filled with burning oil just over his feet.
and I just realized woks aren't just great for frying because you need less oil, but you can shake them like that fairly safely due to their shape.
That schnitzel looks absolutely perfect!
The crunch sound from the first bite was scrumptious.
I am a big fan. I truly love the food science that you describe. Organic chemistry turned me into a business major. So, I enjoy the scientific tidbits.
Just an old cook here trying to learn a few new tricks. Thank you for the realism and the doggies, of course. Thanks to you, I will make this schnitzel.
My Viennese mom is gonna be really happy you're teaching me this.
Kenji! Made this for my mom because it's her favorite and she loved it!!
The liquor trick seems to work really well. Will try it the next time I'm making Schnitzel 🙌🏽
immediately skipped ahead to the frying part to see if he got it right and yet again kenji does not disappoint.
Been hyped for this!
Breading right before frying is a key tip, looks great Kenji!
Loved this one! One of your finest yet. Thanks.
Perfection and awesome technique. Masterclass. Thank you.
To be honest, I was pretty sceptical, especially when I saw what cut of meat you were using.
You did an amazing job showing us Austrians how to prepare a proper Schnitzel!
You've got a new subscriber!
This is the exact same way i've been making my schnitzel in Germany - but you did it super well!
The doggies are my favorite part. So well mannered and both Johnny's on the spot!
Thank you !
I was so hoping this would come to your loyal masses!
I am Austrian and I am impressed:) Thank you for explaining the perfect Wiener Schnitzel in such a wonderful way.
Been waiting for the schnitzel vid! Looks so good!
man that looks so good
Looks puffy and crispy. Excellent work 😁
That looks delicious, I love schnitzel. The best I ever had was at a restaurant in Ghent, Belgium, where they served it with a lemon wedge and two anchovies on top. Plus fries with heaps of mayonnaise, obviously.
Love how the big dog, always takes a sniff before taking his treat. :)
buenisimo Kenji!! me encanta
This is probably one of the very few dishes I was able to recreate for myself without any outside instruction. I’m always pissed that the crust separated from the meat so thanks for this! Guess I was doing it right.
Great schnitzel! Hear the crunch in your bite. I will have to try this. TFS
My god that looks perfect. I'm actually jealous of your dogs getting to eat that masterpiece.
Love the maangchi shout out. She's so great.
I'll have you know I was making schnitzel the evening before this aired and specifically went looking for the Kenji take on schnitzel. I was sad you hadn't made a video and did my best (turned out okay!). Looks like I need to do a round 2....
German here: This looks perfect. Nice crust, not too dark and really puffy which is harder with Pork than veal (I am aware that this is an Austrian dish but we eat it too ;))
Yeah but you guys rape the Schnitzel by putting sauce on it. : P
@@RudolphGottesheim personally I like it the traditional way without sauce :)
@@RudolphGottesheim I'm German and prefer it the traditional way, a few splashes of lemon juice is all that is needed for perfection. As a side I like pan fried potatoes
Great video Kenji! I love schnitzel, I'm going to try your recipe at home.
Nice tutorial. I liked the options you gave. Thank you for sharing.
The steak knife debut! Looks delicious, Kenji.
Made this. It was delicious and totally worked out. And the lemon is necessary!
My daughter says she loves your shows and always sits down with me to watch them.
You nailed it! (as always)
In Poland, where I'm from, this is a Sunday lunch staple!
We usually don't deep fry it like you did, but use a hefty amount of lard on the frying pan.
It's possible to get pre made breadcrumbs in eastern European shops, for that authentic taste.
I use Panko, because I like to switch things up:)
Serve it with sauerkraut and potatoes with a drizzling of pan oil:D
That’s so cool. I never knew about the puff technique.
Giving the best bits to the dogs, nicest owner ever.
My favorite Japanese restaurant (Sakura in Providence RI) serves a version of wakadori chicken that I am only just now realizing is basically traditional schnitzel but with chicken.
damn, I live on college hill rn, gotta head down and give them a shot at some point. Thanks for the recommendation.
@@NancyTiddles They're amazing. I wish I lived a little closer but it's worth the trip from Warwick. Maki rolls are on the smaller side, but are cheaper so you can order more. Just lots of reasonably priced, reliably great middle-of-the-road Sushi and Japanese.
Try the pork katsu or pork katsu don, breaded fried pork cooked in egg with onions, over a bed of rice, at Haruki (East Side of Providence, or in Cranston). Really good
@@richardvincent9983 That sounds delicious! And I'm hungry now.
Awesome video Kenji!!
Gonna have to give this a try.
Looks great! :)
As an austrian, I like my Schnitzel as big & thin as possible, with a side of fries or parsley potatoes and ketchup/lingonberry jam. Might sound weird but it's amazing.
Been waiting for this !!!
Only way I've ever had it! Great video
Petition to bring back that 360 cam, cuz that stuff blew my mind. New kitchen looks great, btw.
Way too much work to edit that.
@@JKenjiLopezAlt Understandable. I love you.
It's an entire Anschluss of flavor right inside my mouth!
This is one of the few channels where I Like the video before I even watch it.
it looks so smooth
"If you have any oil left" OMG, hilarious 😂 Thanks Kenji!
thank you kenji
Brilliant! I had this dish in Vienna at Plachutta, absolutely amazing. Always wondered how it was done. If I'm not mistaken, I think fine cracker crumbs are used, not bread crumbs.
My other favorite Austrian dish is Tafelspitz, which I also had at the same place. The combination of the boiled beef with apple and horseradish was incredible.
Well done Kenji!
"different from a Milanesa" love you, Kenji. Aguante la milanga.
That bubbling sound when the pork hits the oil **chef's kiss** Mmwah!
Everybody needs a nice guy like Kenji as their neighbor
By the looks of it this is definitely the most authentic Schnitzel I’ve seen so far outside of Austria. The trick with spraying or brushing it down with water before the flour part isn’t even that well known around austrian homestyle cooks but more of a little secret among good, traditional chefs. Never seen it done with alcohol though and i gotta say I am a bit skeptical about it leaving behind some taste that doesn’t belong there.. but i’m sure as hell gonna try it during my next Schnitzelsonntag.
One thing: I got really anxious seeing you flipping it that often with the large fork thing you used... flipping it once or twice is usually enough and it lowers the danger of poking holes and filling your puffy crust with cooking oil, effectively ruining the whole thing.
Kenji's videos are kind of long and unedited. And I don't know if that's part of the charm but I can't stop watching them!
They are exactly as long as they need to be 😉
Excellent!! The alcohol is brilliant..Thanks Kenji
I live in Vienna and I can't remember the last time I saw such a good looking Schnitzel.
looks great kenji
Guys gal NB pals is superbly wholesome!
The fine bread crumb seemed weird at first, but it reminded me of fish fry that I’ve had before, looks really good!
That crunch!
From Iowa here and recently learned most people call it a schnitzel. Here in Iowa they are sold as breaded pork tenderloins. Some places also do them with chicken
Shout out to Smitty's Tenderloins
why those butterflied cutlets lookin at me like that
My mother, who was Swedish, had lived in Vienna, made perfectly WONDERFUL Wiener Schnitzel with a puffy crust much as in your recipe. She didn't use Alcohol (Vodka, etc.), but she sautéed it in butter--Itwas divine!
I would be interested in a video (or supercut) of all the "non-ideal" ways in Kenjis recipe testing.
Schönes Schnitzel, schön souffliert. Würde ich essen!
Great Video and it proves that you even can add to an old receipe like Schnitzel. Whiskey, .... never heard about that, but it makes sense. Cheers!
Kenji: "If you have a meat mallet, you can use that. But I don't, so I am just going to use a sauce pan."
Me: Oh nice he thats what I do, he must have a designated beater sauce pan to flatten out the meat.
Kenji: *Picks up a $200+ Falk Copper Pan*
Me: *holding my $9 Lodge Cast Iron*....yeah Kenji is built different.
Here in Germany it is very common to eat a pork Schnitzel rather that calf Schnitzel (Wiener Schnitzel). Pork is cheaper and more available thats why a lot of restaurants use it. Have a Great day.
While calf can be the animal, Kalbsfleisch is usually called veal
I'm gonna be 100% honest here; I have heard the term schnitzel often throughout my 29 years on this planet and today was the day I FINALLY learned what schnitzel actually is. Thanks, Kenji! :D
Looks great, my granny from Vienna would approve! The only things missing in this video are Preiselbeeren (kind of a Lingonberry Jam) and your tips on how to make Schöberl which would be a typical way to use up the remaining eggs ;-)
Glorious!
thank u kenji