My wife and I were stationed at Ramstein air base back in 1979. There were two German ladies making schnitzel sandwiches with pomme frietz and currie ketchup...real currie ketchup. They were a major hit right outside of the base! I will never forget them.
Those little Imbisses we used to have in Germany served such a delicious stuff and nobody would ever think of it as "junk food". Unfortunately most of them are gone and replaced by fast food chains or Döner stalls. I like Döner but if instead of 10 Döner places it was 9 and one good ol' Imbiss, it wouldn't hurt...
I was there in 79 to 82 and I remember that stand just outside the back gate. Went there every day during exercise, I was an AGE guy and during exercises I had to build F-4 fuel tanks 😅. I have many good memories from my time there 😊
The food trailer outside the Ramstein Village main gate served schnitzel sandwiches and french fries at lunchtime for $3.50. I asked the two ladies what kind of meat were in the sandwiches since it was sweet and red. They told me it was horse meat. They tasted great.
Loved this❣️My NYC grandmother served schnitzel with German style potato salad, too: but my Pittsburgh, PA, grandmother served it with buttered egg noodles or spaetzel. No matter how it was served, it was always a favorite!
@@FlosGermanKitchen My Pittsburgh grandmother made some kind of sauce for the noodles using sour cream. When she did spaetzle she used browned butter over the schnitzel and spaetzle. I think the sauce for the egg noodles was more some kind of Polish recipe because while her in-laws were of Bavarian ancestry (Lohrs), many on her particular street/neighborhood were Polish. She was a seamstress and milliner, so she had many ladies visiting her shop, chatting, and offering interesting recipes. My New York City grandmother used the German potato salad with her schnitzel because, while she was Irish, the delis in her neighborhood were German delis.
@@margaretstokely9016 When i was a little boy my dad would let me tread sauerkraut with my bare feet. Wonderful memories! Now I'm trying to find one of these vintage stoneware crocks to make it myself. I guess by the next cabbage season i will be ready for Sauerkraut from scratch!
Great video, I always love watching videos about Schnitzel's. When I was station in Mainz, Germany there was a Gästehaust just outside of my kaserne. I used to go there at least twice a week. I would always order the Schnitzel with Pomp Fritz and a salad. Here in the United States we have a couple German resturants where I live but they just don't seem the same. So I like watching videos from actual German cooks. Your video was the first I have seen where mustard was used as a binder. I will have to try that the next time I make Schnitzel for myself.
Well, the mustard doesn't make it a totally new thing but it adds a special something that I love although it is not the 100 % traditional way. Let me know how you like it, once you tried it out! 🍺
I fix these, freeze them on cookie sheets, put them in freezer bags so that I can make a quick meal if need be. I marinate mine in buttermilk overnight before breading❤
I’ll definitely be making this. My father is from Germany, and after my Oma passed, her German food traditions ended. I have started to make her food again, and I know it brings back so many wonderful memories for my father. I have perfected sauerbraten, spatzle, rotkhol, and Kartoffelklöße. Thank you for teaching schnitzel!
Dankeschön aus Amerika! As an American with a German bloodline trying to rediscover his heritage that was all but wiped out in the first half of the 20th century, I very much appreciate your explanation of traditional methodology as well as more modern and convenient options.
After I started this channel it is quite a lot of rediscovering for me. Meals from my childhood days that i had somehow forgotten suddenly returned and became part of my everyday life again.
Ever had "Canard a la Presse"? I would call that violent but then, the duck is as dead as my Schnitzel when whacked so there is nothing violent about either. Good thing is that cooking never gets boring because there are so many things to learn. Love italian food as much as i love german food. Only french cuisine never really got me.
I tried making Schnitzel once and it was flavourless, so I figured I had under-seasoned. I like the way you do yours so I am trying it, thank you. I like the fact that you explained the correct way to make it.
That's pretty normal. The amount of salt you need feels like quite a lot when you do it the first time. The mustard adds extra seasoning. Trust me, it's gonna work fine! Cheers 🍻 Flo
Fantasticher Kanal! THANK YOU for explaining the reason for each step. The techniques are easy to follow and easy to remember now that each step has a defined purpose. Your English is also excellent. You must have lived in the US for a period.
This reminds me of Sunday mornings as a child when my mother made these instead of the traditional roast beef dinner. First had the veal ones on holiday in Vienna as a child. Fell in love with them and still love them. In the 1950s they were considered quite exotic by neighbours in the Welsh village we lived in. 😊😊😊🙄🙄🙄😊😊😊Have a tenderloin in the freezer so guess what Sunday lunch is going to be. 🤔🤔🤔😊😊😊
As a young man in 1978 I ventured to Austria on ski trip from Canada for nearly a month on a ski bum's budget and found schnitzel to be fairly inexpensive and super delicious as a meal and ordered it often. Nowadays when I make the dish at home it brings back fond memories of my time there and schnitzel is one of my all time favorite meals. Side note - I will try your mustard idea the next time I make schnitzel. I enjoyed your vid and love your accent.
I still believe schnitzel would be greatly improved with a gravy. Here, I make cutlets of chicken, fry the same way, then I make a bechamel with chicken stock. Chicken-fried chicken. Magnificent!
There have been a million arguments about gravy on a Schnitzel. I don't see a reason to have another one. Personally I think it makes no sense to put effort in getting a crunchy breading and then make it soggy by pouring gravy on it. But that's all a matter of personal taste. Those who like it, shall do it their way. I'm not the Schnitzel-police ;-)
@@FlosGermanKitchen You serve the dish fresh, it retains crunchiness while introducing the unctuous flavour of the gravy. Maybe you ought to just try it some time, or pop over to my house and I will happily show you.
For me it never made sense to put a lot of effort in creating the crunchiest ever breading and when that worked, soak it in sauce, gravy or... "tunke". Whoever likes it, may do that, i love my Schnitzel with a few sprinkles of lemon and that's it.
Sorry for my typos. I love your schnitzel recipe as I have german parents living in Canada... .( I myself was born and raised in Canada and love my mom' s german recipes). I was trying to ask if you have a recipe for beef roladen ....it is another favorite of mine besides schnitzel!’
Every time I see you take a drink of beer my mouth waters! I was wondering what type of beer you are enjoying. I'm in Detroit and really appreciate your videos! They remind me of dinner at my grandmother's! I will be drinking a few Paulaner hefeweizens later today!
I'm glad you like my videos! Most of the time i drink "Helles" wich i guess can be translated as lager beer. When having a Weißwurstfrühstück, it goes best with a Weißbier (aka Hefeweizen) and for that Paulaner would be one of my favorite choices as well!
@@woodcat7387This is not as easy to answer as it looks. Of course it really is a matter of personal taste. Only in Bavaria there are more than 600 Breweries and they all have their customers who love exactly what these are offering. Otherwise they wouldn't exist. For me a major criteria is the bitterness of a beer. If I wanted a bitter beer, I would go for Pils. If i drink Helles what i expect is for it not to taste bitter but at the same time it should have character because if not being bitter was the only criteria i could recommend Bud 😂. How many german brands of Helles are available to you? Why not buy a bottle of each and find out, what you like most. That's basically what I do as well. In the Getränkemarkt near my house there are maybe 30 brands of bavarian Helles available. Out of these, my top 3 are 1st. Augustiner 2nd. Tegernseer 3rd Weihenstephaner. Weihenstephaner is a bit of a hidden champion. It is famous for its Weißbier but only a couple of weeks ago I accidentially bumped into a box of their Helles. That has become a strong contender to Augustiner and Tegernseer. Aside from the great taste, what i also like about these breweries is that they are still independent from the big international corporations.
@@FlosGermanKitchen Thank you so much for the time! I will buy every brand of helles beer that I can find and do a taste test. I did this years ago with the hefeweizens. I will be interested in your rouladen recipe when you release it as it is probably my favorite dish of all. My Grandma Kampf used to make it often and the whole family would look forward to those dinners! Again, thank you! Mel Eckert
Thanks for the hints on making a lovely schnitzel! I made it and it came out amazing! I was wondering if you would do a video on 2 dishes I know of that are just full of amazing flavour! One is Sauerbraten, I have made it before, but I need a refresher it's been a long time! The other is a purple cabbage and onions with pork belly just bursting with flavour and I think there's even nutmeg! lol!! I am not sure of the recipe's name, perhaps you may know it!
If you wanna check out my x-mas videos, there is a recipe for Rotkraut (red/purple cabbage). Pork belly and Sauerbraten will definitely follow. Might need some patience, though. Cheers 🍻🍻
@@FlosGermanKitchen Danke schoen! I will check them out and, danke schoen again for making great recipes, and videos. I look forward to them Flo! Ein Prosit der Gemütlichkeit!! Vielen Dank, Sie sind ein Schatz, von dem man großartiges Kochen lernen kann. I do not speak German as you may have noticed. I grew up in a German town in Canada that has the second biggest Oktoberfest next to Germany. I did learn some words, and I thought I would try to say something nice in your language. I know schatzi is for couples, but I do not know how else to say your a treasure, I hope I do not offend you!
@@FlosGermanKitchen Danke Schoen! I also learn German cooking and language from you!! I am truly doubly blessed and your truly a schatz! I patiently wait to see more videos of your fabulous cooking! Thanks for being so kind to take your time to share your knowledge with me! Prost!!!
I lived in Deutschland for 10 years, have been back a few times since I left in 1998. I've been in the US traveling the country and finding German (and Korean) restaurants wherever I go. EVERY German restaurant has been a absolute fail excepting one in Georgia. Not even close. The last one I went to this weekend in Maryland gave us waffle fries that were frozen from a bag. My wife told the waiter 'these are frozen fries from a bag, German people wouldn't even eat this'. Haha! The restaurant was highly rated by a huge number of people who I assume have never been to Germany. I told my wife that I was going to commit to learning how to accurately cook German food. I'm not a cook, so show me the way!!
You're just right here! I'm not a chef. Just an ordinary guy who loves cooking, eating and drinking. If you put passion in your cooking, it will turn out excellent!
Actually there are restaurants in germany that deep fry their Schnitzel. I personally like to 'keep in touch' with the food I'm preparing and I even have some control on the browning as i can pour the hot oil on the parts that need it. And another fact makes the choice easier for me: My deep fryer is too small for the size of Schnitzels that i like 😁
I'm cooking schnitzel tonight so I was attracted to view your video. I like your recipe but I've always used pork tenderloin, sliced into about 1 or 1.5 inch pieces then to the same thing as you, pounding it out to about 1/4 inch pieces. I like your approach of using mustard as a "binder" to hold your herbs. I've never used cream in my egg-coating but maybe I'll try it next time. Overall, an excellent recipe. Thank you.
Apart from the fact that it's got an even smaller diameter than pork loin, there's nothing wrong with using tenderloin. Makes it even more tender. Cream adds some, well 'creamy' taste and also helps to keep everything underneath the breading more moist and juicy. I hope you enjoy your Schnitzel! Cheers Flo
If you fry potatoes afterwards, it will clean and deoderize your oil. I stayed a month in Ansbach and I miss my liter of rich German beer before bedtime.
In the end that's a matter of personal taste. I definitely go with bavarian Helles and my favorite is Augustiner. In the north of Germany most people prefer a bitter beer called Pils and would consider my Helles watery. Also there is Weißbier, Bockbier and so on... one could establish a whole YT channel just about German beer. But i rather enjoy it than discuss it 🙂 Cheers Flo 🍻
Your ancestors brought this wonderful dish to the Midwestern USA and we know it as pork tenderloin sandwich. You can only find it in a handful of Midwestern states, and the recipe is identical.
That's true, but from what i've seen there is one difference. Your version is way bigger than the normal German Schnitzel. I guess they don't use a butterfly cut and instead cut the tenderloin lengthwise. It looks a bit like the way a German Rollbraten is cut.
@@FlosGermanKitchen It depends. Most of the time the cut is larger, yes. My dad always made it the size that you made. He would use saltine cracker crumbs instead of bread crumbs.
I'm from the US and I love that I can bring Authentic German food here to my family's table. But what I cannot do is bring authentic German Bier to the US. I'm so jealous you get to drink that delicious beer. I was in Muenchen several years ago and I still remember the "maltyness" and low carbonation that made it go down smooth. So drink more, we Americans are jealous. Prost!
@@FlosGermanKitchen I have one by me that sells Weihenstephaner and Hofbraeu but they arent the same as they were in Muenchen. I think because they ship them overseas they have to put more carbonation in it.
@@aragorn1ringWell, that is something, i can't judge from afar. I once was in a bar in Atlanta that sold Paulaner Weißbier that tasted just like in Germany to me. And I guess the closer it is to the german one, the better it gets. On the other hand I heard there is a growing culture of micro breweries in the US as well. Maybe there are some hidden treasures to be found yet, even if they are not german.
@@FlosGermanKitchen Oh, yes. Going around to different independent breweries and distributors looking for craft beer is all I have left. I found quite a few that are good but even those cannot compete with the beers that I tried in Muenchen. This one place, Andechser am Dom had the best sausage I've ever had. They had their own beer too, tastiest one I had on the trip called Dopplebock Dunkle. Anyway, just count your blessings when you reach for that beer every video. Some people in the world are SEVERLY lacking.
@@aragorn1ring If you like Andechser Doppelbock, you will probably love Schneider Aventinus even more. It's a combination of Bock and Weißbier. A lovely sweetish brew that I've never had from any other brewery. If you get to munich again, give that one a try! You can get it at the "Weißes Brauhaus". Just a few steps from the Marienplatz in direction of Isartor. For me it's something i like to drink in the winter season. In summer i definitely go with Helles.
I know some people have doubts on seed oil. Still trying to shape an own opinion on that. The genuine fat to sear your Schnitzel in is "Butterschmalz", clarified butter anyway so just use that and you'll be fine!
Yeah, there is really different schools of thought about how to whack the Schnitzel. Some say the don't want to destroy the structure of the meat, others do. Each to his own. There are different ways to happieness 🍺🥨🍻
There are similarities but also differences. The traditional Cotoletta alla Milanese is made from veal rack including the bone, usually does not have the layer of flour between the egg and the breadcrumbs and also oftenly contains parmigiano cheese in the breading. An italian friend of mine said "We invented it, but the Austrians had better marketing." Well... not as if Italians knew how to market their food 😅😅
All good except veg oil is very unhealthy. Since it’s pork cook it in lard . Surely that’s.not expensive. Also you can easily make your own clarified butter . But I am going to use lard . I can get veal from a wholesale supplier for about 1,50 usd per thin veal slice . I have not seen pork slab like yours before . I agree it makes a better schnitzel . Veal cooks fast and doesn’t allow the crust to brown and get crispy . Good show .
Lard sounds great! Why would veg oil be unhealthy? The only thing i can think of is the smoke point but unless its unrefined oil, the smoke point of veg oil is much higher than my recommended 170°C. Figlmüller, one of the most iconic Schnitzel-houses in Vienna also uses pork as standard for their schnitzels. They know why 😎
@@FlosGermanKitchen veg seed oils are omega 6 toxic oils made in factories that resemble oil refineries. They are industrial oils not fit for humans but they are cheap . Sunflower oil is one of the worst but grapesd and canola which is rape seed oil actually. All bad worse than sugar for health .
Das Video endete für mich bereits nach dem Schweinefleisch. Entweder, man kann sich Kalb leisten oder nicht. Und es richtig zu braten, ohne, dass es trocken wird, sollte Teil einer solchen Kochshow sein. Ich hab Dich mal aboniert. Mach es bitte besser. Mach einfach kein GERMAN SCHNITZEL, sondern ein echtes WIENER SCHNITZEL. Danke. Schöne Grüsse aus Zypern.
Thanks for your valuable input. After 10 days of contemplating and soulsearching i decided to go on getting even better and better until even you love my channel and tell all your friends about it. Lots of love to wherever you are! Cheers Flo 🍻
Way overcooked....that meat is thin and only takes one minute per side! Also use panko, not breadcrumbs. Trust me! Im Texan but cook better than germans....
@@FlosGermanKitchen you don’t need to watch a video to know that meat was overcooked, you knew the second you bit into it, it was dry and tasteless....thin meat is fully cooked frying for one minute on each side! Give the panko a try, it won’t kill you. It’s just a larger bread crumb so the texture is crunchier. Don’t knock it until you try it and don’t be so sensitive to constructive criticism....I didn’t simply run you down, I made suggestions for improvement....take it or be closed minded....
Don't worry,@@trailerparkcryptoking5213. I use Panko on a lot of other stuff but I present traditional german recipes and there its Semmelbrösel not Panko. Another thing is that this was Schnitzel 101. In Schnitzel 201 I will present variations. Traditional ones like Munich Style Schnitzel or Cordon Bleu and maybe you're gonna see your Panko there as well. So stay tuned and don't miss it!
@@FlosGermanKitchenYou handled yourself here with a remarkable degree of civility and restraint. I would not be able to speak to such an individual as calmly as you did. Your response to him was an undeserved degree of kindness. I for one look forwards to Schnitzel 201.
@@commanderrockwell1123 "If we take people as what they are, we make them worse. If we take people as if they were what they could be, we help them to geht where they should be." - Johann Wolfgang von Goethe (1749 - 1832) German Poet, Scientist and Politician
@@martinadirusso9478The flour italians usually use for Pizza is called Tipo 00. It contains a bit more protein than german 405 or american all purpose flour. I don't see, why that should have any effect on a Schnitzel.
My wife and I were stationed at Ramstein air base back in 1979. There were two German ladies making schnitzel sandwiches with pomme frietz and currie ketchup...real currie ketchup. They were a major hit right outside of the base! I will never forget them.
Those little Imbisses we used to have in Germany served such a delicious stuff and nobody would ever think of it as "junk food". Unfortunately most of them are gone and replaced by fast food chains or Döner stalls.
I like Döner but if instead of 10 Döner places it was 9 and one good ol' Imbiss, it wouldn't hurt...
I was there in 79 to 82 and I remember that stand just outside the back gate. Went there every day during exercise, I was an AGE guy and during exercises I had to build F-4 fuel tanks 😅. I have many good memories from my time there 😊
@@brianboot8623 I was a small kid and probably couldn't even fry an egg back then 😅
I was also in the Air Force stationed at Ramstein Air Base 1977 - 1979 and worked part-time cooking at the NCO Club. This was my favorite meal.
The food trailer outside the Ramstein Village main gate served schnitzel sandwiches and french fries at lunchtime for $3.50. I asked the two ladies what kind of meat were in the sandwiches since it was sweet and red. They told me it was horse meat. They tasted great.
Loved this❣️My NYC grandmother served schnitzel with German style potato salad, too: but my Pittsburgh, PA, grandmother served it with buttered egg noodles or spaetzel. No matter how it was served, it was always a favorite!
How did your mother get a gravy for the noodles?
I guess potato salad ist the better fit.
@@FlosGermanKitchen My Pittsburgh grandmother made some kind of sauce for the noodles using sour cream. When she did spaetzle she used browned butter over the schnitzel and spaetzle. I think the sauce for the egg noodles was more some kind of Polish recipe because while her in-laws were of Bavarian ancestry (Lohrs), many on her particular street/neighborhood were Polish. She was a seamstress and milliner, so she had many ladies visiting her shop, chatting, and offering interesting recipes. My New York City grandmother used the German potato salad with her schnitzel because, while she was Irish, the delis in her neighborhood were German delis.
sauerkraut!
@@margaretstokely9016 When i was a little boy my dad would let me tread sauerkraut with my bare feet. Wonderful memories! Now I'm trying to find one of these vintage stoneware crocks to make it myself. I guess by the next cabbage season i will be ready for Sauerkraut from scratch!
@@cathlynballard8409 Oh, yeah! That's something i know from my MIL, she has hungarian ancestry and would serve noodles with sour cream and bacon bits!
Great video, I always love watching videos about Schnitzel's. When I was station in Mainz, Germany there was a Gästehaust just outside of my kaserne. I used to go there at least twice a week. I would always order the Schnitzel with Pomp Fritz and a salad. Here in the United States we have a couple German resturants where I live but they just don't seem the same. So I like watching videos from actual German cooks. Your video was the first I have seen where mustard was used as a binder. I will have to try that the next time I make Schnitzel for myself.
Well, the mustard doesn't make it a totally new thing but it adds a special something that I love although it is not the 100 % traditional way. Let me know how you like it, once you tried it out! 🍺
I agree. The schnitzel in Germany is the best. My husband was stationed in Mainz, Gonsenheim Kaserne, in the late 60 .
@@elkevieira4612 I wouldn't want to start argueing with an Austrian about that but basically you are right 😅
@@elkevieira4612 I was stationed at Lee Barracks, Mainz Gonsenheim, from 1979 - 83. Loved Mainz, Germany, Schnitzels, and Bier.
I fix these, freeze them on cookie sheets, put them in freezer bags so that I can make a quick meal if need be. I marinate mine in buttermilk overnight before breading❤
Do you freeze them raw or after they are fried?
I’ll definitely be making this. My father is from Germany, and after my Oma passed, her German food traditions ended.
I have started to make her food again, and I know it brings back so many wonderful memories for my father.
I have perfected sauerbraten, spatzle, rotkhol, and Kartoffelklöße.
Thank you for teaching schnitzel!
That sounds all great! Check out the video about German Potato Salad and you will have the perfect side dish for the Schnitzel!
Cheers
Flo
Dankeschön aus Amerika!
As an American with a German bloodline trying to rediscover his heritage that was all but wiped out in the first half of the 20th century, I very much appreciate your explanation of traditional methodology as well as more modern and convenient options.
After I started this channel it is quite a lot of rediscovering for me. Meals from my childhood days that i had somehow forgotten suddenly returned and became part of my everyday life again.
I love how violent german food is and how delicate french food is. But italian food is absolutely perfect!
Also mustard is evil...
Ever had "Canard a la Presse"? I would call that violent but then, the duck is as dead as my Schnitzel when whacked so there is nothing violent about either.
Good thing is that cooking never gets boring because there are so many things to learn. Love italian food as much as i love german food. Only french cuisine never really got me.
I tried making Schnitzel once and it was flavourless, so I figured I had under-seasoned. I like the way you do yours so I am trying it, thank you. I like the fact that you explained the correct way to make it.
On my way to get your potato salad
That's pretty normal. The amount of salt you need feels like quite a lot when you do it the first time.
The mustard adds extra seasoning. Trust me, it's gonna work fine!
Cheers 🍻
Flo
I always love vina schnitzel........i used to go to German restaurants in York town....on the Eastside of Manhattan...wonderful.
When i get to a six digit number of subscribers, maybe I will make a food trip to the U.S., and look for the best german restaurants there 😋
I lived on Yorkville years ago. Great restaurants in the German neighborhood
What a fantastic explanation from how to cut meat to get perfect schnitzel size to detailed cooking method. Great video!
Happy, you like it!
Cheers
Flo
🍻
Fantasticher Kanal! THANK YOU for explaining the reason for each step. The techniques are easy to follow and easy to remember now that each step has a defined purpose. Your English is also excellent. You must have lived in the US for a period.
Thanks a lot! Actually apart from some time in Israel i have lived in Germany for all my life.
I appreciate the detailed explanation, I'm surely trying to make it as beautiful as you, my family will be pleased!
Give your Schnitzel love and attention and it will be just as beautiful! :-)
This reminds me of Sunday mornings as a child when my mother made these instead of the traditional roast beef dinner. First had the veal ones on holiday in Vienna as a child. Fell in love with them and still love them. In the 1950s they were considered quite exotic by neighbours in the Welsh village we lived in. 😊😊😊🙄🙄🙄😊😊😊Have a tenderloin in the freezer so guess what Sunday lunch is going to be. 🤔🤔🤔😊😊😊
Why sunday? Schnitzel is for every day! :-)
Enjoy your Schnitzel!
As a young man in 1978 I ventured to Austria on ski trip from Canada for nearly a month on a ski bum's budget and found schnitzel to be fairly inexpensive and super delicious as a meal and ordered it often. Nowadays when I make the dish at home it brings back fond memories of my time there and schnitzel is one of my all time favorite meals. Side note - I will try your mustard idea the next time I make schnitzel. I enjoyed your vid and love your accent.
Taste and scents can bring back the most intense memories for sure! The mustard just adds a little of the special something ;-)
Enjoy you Schnitzel!
Honest and amusing. I live in Berlin and yes, veal is terribly expensive. Danke!
You're very welcome :-)
Can’t believe I found this. I had already decided I’m making this when I came across this video. 😊😊😊
Great! Let me know, how you enjoyed it!
Cheers
Flo
@@FlosGermanKitchen It was terrific. ❤️ Will make again and again. Thank you for sharing.
@@avondalemama470 Great! Love to read that!
Just be careful and don't whack your schnitzel too much.
I still believe schnitzel would be greatly improved with a gravy. Here, I make cutlets of chicken, fry the same way, then I make a bechamel with chicken stock. Chicken-fried chicken. Magnificent!
There have been a million arguments about gravy on a Schnitzel. I don't see a reason to have another one. Personally I think it makes no sense to put effort in getting a crunchy breading and then make it soggy by pouring gravy on it.
But that's all a matter of personal taste. Those who like it, shall do it their way. I'm not the Schnitzel-police ;-)
@@FlosGermanKitchen You serve the dish fresh, it retains crunchiness while introducing the unctuous flavour of the gravy. Maybe you ought to just try it some time, or pop over to my house and I will happily show you.
@@RogerOnTheRightMaybe I will...
wow a german schnitzel without "tunke". well done :)
For me it never made sense to put a lot of effort in creating the crunchiest ever breading and when that worked, soak it in sauce, gravy or... "tunke".
Whoever likes it, may do that, i love my Schnitzel with a few sprinkles of lemon and that's it.
Subscribed! Great stuff.
Thanks! Happy to have you!
Sorry for my typos. I love your schnitzel recipe as I have german parents living in Canada... .( I myself was born and raised in Canada and love my mom' s german recipes). I was trying to ask if you have a recipe for beef roladen ....it is another favorite of mine besides schnitzel!’
Surely Rouladen is on my list. Soon to come!
Happy you enjoy my videos! 🍺
Nice presentation!!
Thank you! 🍺🍻🍺
Great video.
Glad, you appreciate it!
Enjoy your Schnitzel!
Every time I see you take a drink of beer my mouth waters! I was wondering what type of beer you are enjoying. I'm in Detroit and really appreciate your videos! They remind me of dinner at my grandmother's! I will be drinking a few Paulaner hefeweizens later today!
I'm glad you like my videos! Most of the time i drink "Helles" wich i guess can be translated as lager beer.
When having a Weißwurstfrühstück, it goes best with a Weißbier (aka Hefeweizen) and for that Paulaner would be one of my favorite choices as well!
Is there a particular brand of helles I should look for? There are several brands available in my area. Thank you! Happy cooking!
@@woodcat7387This is not as easy to answer as it looks. Of course it really is a matter of personal taste. Only in Bavaria there are more than 600 Breweries and they all have their customers who love exactly what these are offering. Otherwise they wouldn't exist.
For me a major criteria is the bitterness of a beer. If I wanted a bitter beer, I would go for Pils. If i drink Helles what i expect is for it not to taste bitter but at the same time it should have character because if not being bitter was the only criteria i could recommend Bud 😂.
How many german brands of Helles are available to you? Why not buy a bottle of each and find out, what you like most.
That's basically what I do as well. In the Getränkemarkt near my house there are maybe 30 brands of bavarian Helles available. Out of these, my top 3 are
1st. Augustiner
2nd. Tegernseer
3rd Weihenstephaner.
Weihenstephaner is a bit of a hidden champion. It is famous for its Weißbier but only a couple of weeks ago I accidentially bumped into a box of their Helles. That has become a strong contender to Augustiner and Tegernseer.
Aside from the great taste, what i also like about these breweries is that they are still independent from the big international corporations.
@@FlosGermanKitchen Thank you so much for the time! I will buy every brand of helles beer that I can find and do a taste test. I did this years ago with the hefeweizens. I will be interested in your rouladen recipe when you release it as it is probably my favorite dish of all. My Grandma Kampf used to make it often and the whole family would look forward to those dinners! Again, thank you! Mel Eckert
@@woodcat7387 When you're done, let me know what the choices were and what turned out to be your favorite! 🍻
Subscribed, I look forward to learning about more Deutsch cuisine!
I just published the "Wiesnhendl", the iconic Oktoberfest roast chicken. Enjoy! 🥨🍺
Best regards from Finland, I love snitzel👌🍻
It's loved all around the world and i know why! Cheers to Finland! 🍻
Simple and TASTY schnitzel! Thanks
Schnitzel is an art that becomes simple, when it's done with passion.
Cheers on Schnitzel! 🍺
My favorite
No wonder! Schnitzel rocks 😁
Looks amazing!
Thank you! Couldn't stop munching :-)
That looks good
And tastes just as... 😋
My mouth is watering.
No reason to be ashamed!😋
glad i found this video!
I hope you enjoy your Schnitzel day!
New sub; I will make this SOON!!! And the potato salad too. Yummy!
Welcome! The combination of Schnitzel and potato salad is unbeatable!
Enjoy 🍻
When I make schnitzel I like to serve it with my own version of pickled red cabbage...sautéed with slice onion, diced apple, and caraway seeds. Yummy!
Red cabbage, onion and apple goes together pretty well! We do that in Germany.
Enjoy your Schnitzel!
Great video 👍
Thank you! Glad you like it. 🍺🥨
Thanks for the hints on making a lovely schnitzel! I made it and it came out amazing! I was wondering if you would do a video on 2 dishes I know of that are just full of amazing flavour! One is Sauerbraten, I have made it before, but I need a refresher it's been a long time! The other is a purple cabbage and onions with pork belly just bursting with flavour and I think there's even nutmeg! lol!! I am not sure of the recipe's name, perhaps you may know it!
If you wanna check out my x-mas videos, there is a recipe for Rotkraut (red/purple cabbage). Pork belly and Sauerbraten will definitely follow. Might need some patience, though.
Cheers 🍻🍻
@@FlosGermanKitchen Danke schoen! I will check them out and, danke schoen again for making great recipes, and videos. I look forward to them Flo! Ein Prosit der Gemütlichkeit!! Vielen Dank, Sie sind ein Schatz, von dem man großartiges Kochen lernen kann. I do not speak German as you may have noticed. I grew up in a German town in Canada that has the second biggest Oktoberfest next to Germany. I did learn some words, and I thought I would try to say something nice in your language. I know schatzi is for couples, but I do not know how else to say your a treasure, I hope I do not offend you!
@@MsTjules If 'treasure' is what you wanted to say, then Schatz is perfectly alright as that is the original meaning of the word.
@@FlosGermanKitchen Danke Schoen! I also learn German cooking and language from you!! I am truly doubly blessed and your truly a schatz! I patiently wait to see more videos of your fabulous cooking! Thanks for being so kind to take your time to share your knowledge with me! Prost!!!
Super! Jetzt hab i hunger!! Guten Appetit! Und Prost!🍻
Thanks for tuning in! Hope you have a delicious meal and a great time! Cheers!
Wonderful!
Thanks a lot! 😋
I lived in Deutschland for 10 years, have been back a few times since I left in 1998. I've been in the US traveling the country and finding German (and Korean) restaurants wherever I go. EVERY German restaurant has been a absolute fail excepting one in Georgia. Not even close.
The last one I went to this weekend in Maryland gave us waffle fries that were frozen from a bag. My wife told the waiter 'these are frozen fries from a bag, German people wouldn't even eat this'. Haha! The restaurant was highly rated by a huge number of people who I assume have never been to Germany.
I told my wife that I was going to commit to learning how to accurately cook German food. I'm not a cook, so show me the way!!
You're just right here! I'm not a chef. Just an ordinary guy who loves cooking, eating and drinking. If you put passion in your cooking, it will turn out excellent!
Great thank you. Why not use a deep fryer?
Actually there are restaurants in germany that deep fry their Schnitzel. I personally like to 'keep in touch' with the food I'm preparing and I even have some control on the browning as i can pour the hot oil on the parts that need it.
And another fact makes the choice easier for me: My deep fryer is too small for the size of Schnitzels that i like 😁
Where did you get your meat pounder? It is not in your description.
I got mine from Amazon in Germany. I've added a link to the discription for a similar one at Amazon US.
Cheers
Flo
I'm cooking schnitzel tonight so I was attracted to view your video. I like your recipe but I've always used pork tenderloin, sliced into about 1 or 1.5 inch pieces then to the same thing as you, pounding it out to about 1/4 inch pieces.
I like your approach of using mustard as a "binder" to hold your herbs. I've never used cream in my egg-coating but maybe I'll try it next time.
Overall, an excellent recipe. Thank you.
Apart from the fact that it's got an even smaller diameter than pork loin, there's nothing wrong with using tenderloin. Makes it even more tender.
Cream adds some, well 'creamy' taste and also helps to keep everything underneath the breading more moist and juicy.
I hope you enjoy your Schnitzel!
Cheers
Flo
schnitzel is my favorite meal
It is definitely one of mine, too!
Hello! Would you make Sauerbraten. My Grandmother made it with crunched up Ginger Snaps (cookies), please❤
Oh, yeah! Sauerbraten is a great idea!
If you fry potatoes afterwards, it will clean and deoderize your oil. I stayed a month in Ansbach and I miss my liter of rich German beer before bedtime.
That's an interesting point. I will try that soon.
So what's a good german beer?
In the end that's a matter of personal taste. I definitely go with bavarian Helles and my favorite is Augustiner. In the north of Germany most people prefer a bitter beer called Pils and would consider my Helles watery. Also there is Weißbier, Bockbier and so on... one could establish a whole YT channel just about German beer. But i rather enjoy it than discuss it 🙂
Cheers
Flo 🍻
Your ancestors brought this wonderful dish to the Midwestern USA and we know it as pork tenderloin sandwich. You can only find it in a handful of Midwestern states, and the recipe is identical.
That's true, but from what i've seen there is one difference. Your version is way bigger than the normal German Schnitzel. I guess they don't use a butterfly cut and instead cut the tenderloin lengthwise. It looks a bit like the way a German Rollbraten is cut.
@@FlosGermanKitchen It depends. Most of the time the cut is larger, yes. My dad always made it the size that you made. He would use saltine cracker crumbs instead of bread crumbs.
My daughter one day came up with ground potato crisps as breading. I like traditional cooking but I also love creative ideas!
2:09 My 13 year old self is gonna kill me if I don't comment on whacking your schnitzel being a juicy thing.
My 52 yr old self will kill me if I offer any juicy answer to that comment 😇
Would be great to see semmelknödel!
Oh, yeah! Semmelknödel rock!
Watertand lekker
Cheers to South Africa! 🍺🍺🍺
I'm from the US and I love that I can bring Authentic German food here to my family's table. But what I cannot do is bring authentic German Bier to the US. I'm so jealous you get to drink that delicious beer. I was in Muenchen several years ago and I still remember the "maltyness" and low carbonation that made it go down smooth. So drink more, we Americans are jealous. Prost!
I've heard there are stores that sell german beer in the US. If ever you find one, look for Augustiner!
Cheers 🍺
@@FlosGermanKitchen I have one by me that sells Weihenstephaner and Hofbraeu but they arent the same as they were in Muenchen. I think because they ship them overseas they have to put more carbonation in it.
@@aragorn1ringWell, that is something, i can't judge from afar. I once was in a bar in Atlanta that sold Paulaner Weißbier that tasted just like in Germany to me. And I guess the closer it is to the german one, the better it gets.
On the other hand I heard there is a growing culture of micro breweries in the US as well. Maybe there are some hidden treasures to be found yet, even if they are not german.
@@FlosGermanKitchen Oh, yes. Going around to different independent breweries and distributors looking for craft beer is all I have left. I found quite a few that are good but even those cannot compete with the beers that I tried in Muenchen. This one place, Andechser am Dom had the best sausage I've ever had. They had their own beer too, tastiest one I had on the trip called Dopplebock Dunkle. Anyway, just count your blessings when you reach for that beer every video. Some people in the world are SEVERLY lacking.
@@aragorn1ring If you like Andechser Doppelbock, you will probably love Schneider Aventinus even more. It's a combination of Bock and Weißbier. A lovely sweetish brew that I've never had from any other brewery. If you get to munich again, give that one a try! You can get it at the "Weißes Brauhaus". Just a few steps from the Marienplatz in direction of Isartor.
For me it's something i like to drink in the winter season. In summer i definitely go with Helles.
Would it be better to take a sip of beer after each stage of the process??!!😃
In the end it's always gone 🙂🍺
Lost me at vegetable oil but other than that it looks great
I know some people have doubts on seed oil. Still trying to shape an own opinion on that. The genuine fat to sear your Schnitzel in is "Butterschmalz", clarified butter anyway so just use that and you'll be fine!
No one wants to know how I whack my schnitzel, but I will say it’s messier than how Flo does it
Yeah, there is really different schools of thought about how to whack the Schnitzel. Some say the don't want to destroy the structure of the meat, others do. Each to his own. There are different ways to happieness 🍺🥨🍻
Bravo Schnitzel Land
'Schnitzel Land' how nice 😅
A SNITZEL HOUSE🎉🎉🤪🤪🤪🤪🤪🤪. A WHOLE HOUSE OF SNITZEL 🎉🎉🎉🎉😜😜🤐🤐
Doesn't that sound like a dream come true? 🥨🍺🍻
Spaetzle!
It's there already!
th-cam.com/video/l12WO9LQrlc/w-d-xo.html
😇
so it is a milanesa
There are similarities but also differences. The traditional Cotoletta alla Milanese is made from veal rack including the bone, usually does not have the layer of flour between the egg and the breadcrumbs and also oftenly contains parmigiano cheese in the breading.
An italian friend of mine said "We invented it, but the Austrians had better marketing." Well... not as if Italians knew how to market their food 😅😅
All good except veg oil is very unhealthy. Since it’s pork cook it in lard . Surely that’s.not expensive. Also you can easily make your own clarified butter . But I am going to use lard .
I can get veal from a wholesale supplier for about 1,50 usd per thin veal slice . I have not seen pork slab like yours before . I agree it makes a better schnitzel . Veal cooks fast and doesn’t allow the crust to brown and get crispy .
Good show .
Lard sounds great! Why would veg oil be unhealthy? The only thing i can think of is the smoke point but unless its unrefined oil, the smoke point of veg oil is much higher than my recommended 170°C.
Figlmüller, one of the most iconic Schnitzel-houses in Vienna also uses pork as standard for their schnitzels. They know why 😎
@@FlosGermanKitchen veg seed oils are omega 6 toxic oils made in factories that resemble oil refineries. They are industrial oils not fit for humans but they are cheap . Sunflower oil is one of the worst but grapesd and canola which is rape seed oil actually. All bad worse than sugar for health .
needs some mayocue sauce
Whats that?
@@FlosGermanKitchen
Hellman's Mayonaise (300 ml),
Heinz BBQ Sauce (70 ml),
White wine Vinegar (30 ml),
Garlic paste from 1-2 gloves.
@@caveman70 OK, and what exactly are you going to do with that? 🤷
@FlosGermanKitchen Mix the ingredients to make the sauce. Try it.
@@caveman70 I surely got that. But where do you want to put the sauce?
Das Video endete für mich bereits nach dem Schweinefleisch. Entweder, man kann sich Kalb leisten oder nicht. Und es richtig zu braten, ohne, dass es trocken wird, sollte Teil einer solchen Kochshow sein. Ich hab Dich mal aboniert. Mach es bitte besser. Mach einfach kein GERMAN SCHNITZEL, sondern ein echtes WIENER SCHNITZEL. Danke. Schöne Grüsse aus Zypern.
It's not my ambition to show off with what I can but to make other people's lives easier and more enjoyable.
omg, dont cook anymore
Thanks for your valuable input. After 10 days of contemplating and soulsearching i decided to go on getting even better and better until even you love my channel and tell all your friends about it.
Lots of love to wherever you are!
Cheers
Flo
🍻
Way overcooked....that meat is thin and only takes one minute per side! Also use panko, not breadcrumbs. Trust me! Im Texan but cook better than germans....
I'm sure, you're a great cook. Way better than me!
Where's your channel so that i can learn from you?
@@FlosGermanKitchen you don’t need to watch a video to know that meat was overcooked, you knew the second you bit into it, it was dry and tasteless....thin meat is fully cooked frying for one minute on each side! Give the panko a try, it won’t kill you. It’s just a larger bread crumb so the texture is crunchier. Don’t knock it until you try it and don’t be so sensitive to constructive criticism....I didn’t simply run you down, I made suggestions for improvement....take it or be closed minded....
Don't worry,@@trailerparkcryptoking5213. I use Panko on a lot of other stuff but I present traditional german recipes and there its Semmelbrösel not Panko.
Another thing is that this was Schnitzel 101. In Schnitzel 201 I will present variations. Traditional ones like Munich Style Schnitzel or Cordon Bleu and maybe you're gonna see your Panko there as well.
So stay tuned and don't miss it!
@@FlosGermanKitchenYou handled yourself here with a remarkable degree of civility and restraint. I would not be able to speak to such an individual as calmly as you did. Your response to him was an undeserved degree of kindness. I for one look forwards to Schnitzel 201.
@@commanderrockwell1123 "If we take people as what they are, we make them worse. If we take people as if they were what they could be, we help them to geht where they should be."
- Johann Wolfgang von Goethe (1749 - 1832) German Poet, Scientist and Politician
ADD KURKUMA TO THE EGS FOR FLAVOR AND COLOR.
You are right the color of the egg inside a Schnitzel breading is of high importance.
USE THE OIL NEVER FOR A SECOND TIME. BUT USE IT IMMEDIATELEY FOR CRUNCHIE BAKED POTATOAS.
🍺👙
FOR A MUCH HIGHER QUALITY. CUT A THIN PEACE OF MEAT. DONT USE THE HAMMER BUT A PRESS, SO NOT TO DESTROY THE CELLSS OF THE MEAT.
What exactly would be the advantage of that?
NEVER SALT DIRECT ON THE MEAT...........ONLY IN THE CRUNCH BREAD PANADE.
Interesting. Why is that?
USE ONLY 0.0 FLOWER. !!!!!!!!!!!!!
🕶️🦕🪐
🌸
0.0 Flour, what is that?
@@martinadirusso9478The flour italians usually use for Pizza is called Tipo 00. It contains a bit more protein than german 405 or american all purpose flour. I don't see, why that should have any effect on a Schnitzel.
My husband and I made this for dinner last night! We served it with spaetzle! We used your recipes. It was fantastic! Thank you for posting!