Dang girl, you just learned me something! My schnitzel always comes out like chicken fried steak using bread crumbs. I need to be using panko! Thanks, your a doll as well as your daughter!
First, please know that this recipe looks absolutely BEYOND delicious! I am very grateful that you've created this video & shared it with us!! If you don't mind my asking, why do some people pronounce: 1. The word egg as ayy-guh. It's very clearly written with the soft E sound, not the hard A sound. 2. The word panko as PAIN-ko. It's clearly written as PAN (like a frying pan) -KO. No judgment, only curiosity. I'll be cooking this entree for family this weekend, and I appreciate your video immensely!
I wouldn't deep-fry with olive oil. I'd use a non-flavoried oil that can handle hotter temperatures. Less oily at hotter temps and the olive flavor doesn't go with this dish, if you can even taste it.
So first i beat my meat... wait did you say panko bread crumbs on a german dish.... wow! Thats next level! Never put panko on snitzel ever. Just breadcrumbs!
Though not a classic recipe by any means the addition of paprika and garlic to the flour sounded interesting yet I would use half the amounts. The NUTMEG! NO! NO! NO! If you are a high taster your meal will be ruined! I have tried so many internet recipes lately and almost all have had horrendously bad spice amounts. 😫 This much nutmeg in the breadcrumbs is a guaranteed disaster for those of us that have higher quality tastebuds! This is schnitzel - not a curry.
This is not a good way of cooking schnitzel. If anybody sees it from Vienna, he/she will cry. Schnitzel is fried in a lot of oil, it has to swim in the oil so that crust on it will rise and look little bubbles. Another key point is how to attach the crust on raw meat. Anyways please watch the videos from the chefs from Vienna, you will understand better.
Just made this for dinner tonight with sides of buttered spaetzle and pickled red cabbage--everybody loved it! Maybe it is not a traditional schnitzel, but what matters is that it is delicious and crispy! 😋
I'd have to leave out the nutmeg, can't stand the taste. Authentic or not, who cares. Call it fusion if you must. As long as something tastes great that's all that matters. That looked so good I could practically taste it through my monitor.
People on here are complaining that the recipe is not classic like it's 'supposed' to be. Honestly, I don't care, as long as it tastes good! Traditions aside, before I put in the work to give this a try, can anybody who has tried it comment on the end result from a purely flavor-focused perspective?
Oh my got lady... You just killed a beautiful classic simple recipe . My apologies but that's your version of whatever youre attempting.. I'm so sorry.
@@enfantterrible4868 My mom came to The US from Germany in the late 50's. She was a great cook. She always used milk in the eggs and fried in Vegetable oil. Never lard or butter. I understand lard or clarified butter would taste "richer", but those require a "richer" pocketbook. If you are schnitzeling pork, it's likely because you can't afford veal.
Dang girl, you just learned me something! My schnitzel always comes out like chicken fried steak using bread crumbs. I need to be using panko! Thanks, your a doll as well as your daughter!
thanks, its on the menu tonight.
Love the recipes and personality! Leti is too Cute!
That' its so yummy ... 😋😍👍
When I was in Germany I had this on a pretzel bun with the most amazing mustard and pickle. Was one of the best sandwiches I've ever had
Sounds great!
Make your own breadcrumbs in a food processor. Much better than any shop bought.
Great video!
Subscribed.
First, please know that this recipe looks absolutely BEYOND delicious! I am very grateful that you've created this video & shared it with us!!
If you don't mind my asking, why do some people pronounce:
1. The word egg as ayy-guh. It's very clearly written with the soft E sound, not the hard A sound.
2. The word panko as PAIN-ko. It's clearly written as PAN (like a frying pan) -KO.
No judgment, only curiosity. I'll be cooking this entree for family this weekend, and I appreciate your video immensely!
Good cooking tips. That said, the music in the background made it hard to hear what you were saying…
Thanks for the tip
I wouldn't deep-fry with olive oil. I'd use a non-flavoried oil that can handle hotter temperatures. Less oily at hotter temps and the olive flavor doesn't go with this dish, if you can even taste it.
So first i beat my meat... wait did you say panko bread crumbs on a german dish.... wow! Thats next level! Never put panko on snitzel ever. Just breadcrumbs!
Ohhh schnitzel 😂😂😂
ja geht so . Das lässt der Österreicher gerade noch durch gehen .
Though not a classic recipe by any means the addition of paprika and garlic to the flour sounded interesting yet I would use half the amounts.
The NUTMEG! NO! NO! NO! If you are a high taster your meal will be ruined! I have tried so many internet recipes lately and almost all have had horrendously bad spice amounts. 😫 This much nutmeg in the breadcrumbs is a guaranteed disaster for those of us that have higher quality tastebuds! This is schnitzel - not a curry.
100% with you
She starts with a bad pun then cuts off the fat, 10 seconds in a was sceptical of the video but then the nutmeg.
Im still crying about japanese bread crumbs... on a german dish 🤣
This is not a good way of cooking schnitzel. If anybody sees it from Vienna, he/she will cry. Schnitzel is fried in a lot of oil, it has to swim in the oil so that crust on it will rise and look little bubbles. Another key point is how to attach the crust on raw meat. Anyways please watch the videos from the chefs from Vienna, you will understand better.
thats definatly not a pork chop....
Had to stop watching and go lie down as soon as she removed all the fat from the pork chops!
I like fat (flavor) too, but under than layer of fat is silver skin, and that's NEVER good. (on pork loin, it's ALWAYS there)
Looks delicious. Adding to my recipe list. Will make after we make your ham & cheese quiche.
Awesome! Enjoy!
Just made this for dinner tonight with sides of buttered spaetzle and pickled red cabbage--everybody loved it! Maybe it is not a traditional schnitzel, but what matters is that it is delicious and crispy! 😋
Can this recipe definately work for chicken as well?
Yes, definitely!
@@IWashYouDry thank you! Cooking it for about 25 people on Saturday hope this goes well! Lol
I'd have to leave out the nutmeg, can't stand the taste. Authentic or not, who cares. Call it fusion if you must. As long as something tastes great that's all that matters. That looked so good I could practically taste it through my monitor.
Thanks for the recipe ! Appreciate you! I'm making it tonight!
Thanks. I couldn't find them at the store annymore so I just figured I'd make my own :)
Is Schnitzel the "S" word in German? I love Schnitzel. I go to Weiner Schnitzel often.
Lol no my husband is 🇨🇭 The S word is Scheisse
@@Mr_and_Mrs_Seiler
@@Mr_and_Mrs_Seiler Good at least this means I am not eating poop!
People on here are complaining that the recipe is not classic like it's 'supposed' to be. Honestly, I don't care, as long as it tastes good! Traditions aside, before I put in the work to give this a try, can anybody who has tried it comment on the end result from a purely flavor-focused perspective?
Looks Delish 😊
Oh my got lady...
You just killed a beautiful classic simple recipe .
My apologies but that's your version of whatever youre attempting..
I'm so sorry.
Panko, Paprika and Garlic, fried in Olive Oil? That’s no Schnitzel.
Also no heavy cream in the eggs. You fry them in pork lard or clarified butter
@@enfantterrible4868 My mom came to The US from Germany in the late 50's. She was a great cook. She always used milk in the eggs and fried in Vegetable oil. Never lard or butter. I understand lard or clarified butter would taste "richer", but those require a "richer" pocketbook. If you are schnitzeling pork, it's likely because you can't afford veal.
German Approves