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Hello Max! I visited family in Frankfurt Germany in 2019, just before the pandemic started. I visited a couple of different Christmas markets. I’d love to share some photos, give some advice, and help you plan your trip, if you like.
The origin story of chicken fried steak (country fried steak) told here in Texas is that it was started by the German immigrants who came to Central Texas and was, in fact, originally Schnitzel. They simply switched from veal to tenderized beef, because veal was too expensive here.
@@slwrabbits I know you're kidding, but I've seen restaurants where you can order "Chicken Fried Chicken" (no joke) which is a boneless chicken breast pounded flat and cooked like a chicken fried steak. But chicken fried steak is a slice of round or rump that's pounded flat, breaded and served with white gravy.
The "fine herbs" in the recipe is actually a specific French herb blend consisting of parsley, chives, tarragon, and chervil. The author even gives us the French name (and using different font) for this blend.
Yes. And in particular Chervil is extremely good with eggs. My understanding is that it was literally hybridized to what we know as Chervil today because they were attempting to make something that would taste really well with eggs...
My grandfather was an Austrian Jewish refugee. He understandably didn’t much like talking about the war and the events that lead up to it. He also completely lost his Austrian accent EXCEPT when we’d make him Wiener schnitzel. He’d get so excited about it and start talking about things he loved about Vienna as a child (and suddenly his well spoken English accent kinda slipped a bit). It was genuinely lovely seeing him get excited about something from his past as he otherwise tended to suppress a lot of his memories from that time. Great video as always! ❤️
Most don't like to talk about the war because it was over the rise of eugenics and the science backing the evolution of man. Real science that threatened many who wanted to keep the masses uninformed and use them like cattle. The jews stood up because of disagreement with the science as it relates to their religious beliefs. Fact is that blue-eyed white people are the most evolved of the human race. It's a known fact backed by science and has been known for over 80 years.
And you just witnessed how the truth is hidden. People can't handle the truth. Due to their inferiority, they are still controlled by their emotions rather than science facts and logic.
My mother moved to the states in her early 20's...the only German I ever met who lost their accent, besides your family member....the shame she felt was horrific.
I always love the fact. a book with a very basic title such as "cookbook for the kitchen" sounds so exotic and elaborate and sacred when it's done in another language.
@@am2danhe always seems to be commended by native speakers in the comments, and I can attest that the vocabulary he’s used in languages I have some backing in, Italian and Arabic, range from passable to good
Fun fact: A version of the Schnitzel was introduced to China through a German restaurant in Shanghai (called Deda Western Restaurant) in the early 1900s. It gradually became localized in Shanghai as a household dish known as 上海炸猪排 "Shanghai Style Fried Pork Chop" today, and is one of the iconic dishes of Shanghai.
The real history might be a bit more complicated than that. Deda is credited with the dish, but anyone who's tried 上海炸猪排 and Japanese tonkatsu can immediately tell that they must've originally been the same dish. I've had the Yunnan Lu Deda version when I was there and it's disappointingly just a 上海炸猪排, but that's to be expected because there is no line of succession between the original and the modern one. The current Deda is just a brand of 上海杏花樓 Group. The problem with the Deda origin is that, while the Tanggu Lu Deda was established in 1897 and 上海炸猪排 started gaining popularity in the early 1900s, that Deda didn't become a restaurant until 1920, was a FRENCH restaurant, and as far as people can tell it was originally serving beef schnitzel and only switched to pork later. My personal theory is that 上海炸猪排 evolved from Japanese tonkatsu but Shanghainese in the old days would rather go to hell than admit that, so they claimed Deda as the origin as it was a famous legendary restaurant with a good rep.
My grandmother is German, and when she first came to the United States when she was 21 she was so excited that they had a Wienerschnitzel restaurant. She assumed discovered that they sold only hotdogs, and it was the most depressing day of her life. And now no one in my family eats at Wienerschnitzel
Thats unfortunate, wienerschnitzel has some of the best chilidogs. My grandpa was Dutch and anytime he wanted to goto wienerschnitzel he would tell people he used to eat real wiener schnitzel.
When I moved to CA from the south I found that Carl's Jr was like a Hardiees. Rented an apt near it only to find tacos on the menu where the biscut and gravy should have been. I cried bitterly for days about this.
Hi! I am originally from Germany and loved your channel since I found it during the pandemic lockdown! I have no idea if you will see this comment but here are some ideas for classic recipes and some that may even have older recipes that are common in German/Austrian/Central European cuisine! 1. Matjes Hausfrauenart - as a northern German, this is very common, it is a herring in cream sauce and was a common dish eaten by sailors for a long time in the north! 2. Semmelknödel - this dumpling made from stale bread (sometimes) is very common in germany and austria as a side or, even as a main if they are leftovers and made together in a pan with eggs. 3. Maultaschen/Maultäschle/Herrgottsbescheisserle - this is a traditional swabian dish not TOO dissimilar from Tortellini in Brodo. It is a noodle dumpling filled with ground meat, often pork, mixed with many herbs that is served in a broth. This was actually created in the medieval period by monks who wanted an excuse to eat meat during lent and would so mix the meat with many herbs and pack it into a noodle to conceal it... because if God cannot see it, then it doesn't count as meat... apparently... 4. Flammkuchen - another dish from southern germany and also the Alsace region, this is the Alsatian/Eastern French/German version of Pizza. A thin flatbread is topped with creme fraiche or sour cream, onions, and ham or bacon and sometimes cheese and eaten fresh out of the oven. 5. Gulasch - though a Hungarian dish, this rich, flavorful beef stew is a very popular winter dish in Germany, Austria and Switzerland as well! a slow cooked beef stew using tougher cuts of beef and sometimes pork that are simmered in beef broth, red wine, and tomato paste along with a hearty seasoning of mostly paprika and marjoram alongside cayenne pepper and other spices added later on or regionally. It is often served alongside Semmel/Kartoffelknödel, Spätzle, or by itself as a stew in a bowl with some good bread to mop it up!
Maultschen! Oh, so lecker! I lived in (west)Berlin for some time, but I went to trade school in Stuttgart where I discovered schwabische kochen. And Zwiebelkuchen! (That’s what it was called in Berlin). Every September, the vintners from Rheinland would come to us to celebrate the harvest with new white wines and zwiebelkuchen. I so miss those days.
Matjes Hausfrauenart. The only time I had to spit up food lest I vomit. I couldn’t deal with the texture and the idea of slimy fish with cream. It was all too much.
In Germany we call the clarified butter "Butterschmalz" and yes, this is the best fat to fry the Schnitzel. You have to rock the Schnitzel back and forth in the pan, because doing this constantly is the way to get these big bubbles in the breading and these are what make an original Wiener Schnitzel. And well, your German pronounciation is wonderful! Guten Appetit!
Japanese Katsu is also a schnitzel. I'd love to see you do some videos on the history of some modern Japanese "youshoku" (western dishes): katsu, korokke, omuraisu, etc.
Austrian here. I really enjoyed your video and the stories you told - I knew the one about the Schnitzel originating in Milan of course but some others I hadn’t heard before. As to the color of the home made Schnitzel - mine look just like yours 😅 It’s quite normal when frying in a pan; for the evenly golden color you get in restaurants you‘d need a chip pan where the Schnitzel can submerse and swim in the fat without ever touching the bottom. Also, your German pronunciation is really good 👍
Well, it’s not only the pan, it’s all about „enough“ Butterschmalz, a rigorous temperature control and a constant movement of the pan. As the Austrian commentator already mentioned, the breaded meat mustn’t touch the pan, but swim in the clarified butter. Only then-and with a lot of TLC- you can get the perfect Wiener Schnitzel! Good luck and continue cooking! Your channel is great, and your German pronunciation is even better! Congrats from Germany…
And to make a dish-size Schnitzel you can take a thick portion of meat, cut it twice (but not completely), unfold and use a mallet to make the cutlet level.
When in Germany definitely visit the Christmas market in Quedlinburg. Quedlinburg mostly consist of beautiful half-timbered houses and the special thing about the cheistmasmarket in Quedlinburg is, that it is not one market but takes place in the backyards of some of those historical houses. There are backyards that are only open for public during this time.
In the mid 1970s I worked in a very upscale restaurant in Lincoln Nebraska. We had Wiener Schnitzel on the menu for a really inexpensive price. The wait staff knew this was not only the best buy in the house, but also one of the best meals. Customers rarely ordered it because they all thought this was a hot dog, like in the cartoons. They had no idea this was a great cut of veal!
@@AngelusaNobilis No. It was The Lincoln Underground. Closed around 1982 when the owners had a falling out and the managing partner opened another restaurant, The Lincoln Exchange. The Underground was on par with V Mertz or The French Restaurant in The Market District. Is Mr. Toads still in business?
I am a Brit who grew up in Germany and The Netherlands, my father was a soldier. I remember visiting the Christmas market in Valkenburg. It is stunning, it has castles, caves, and history galore, plus Christmas everywhere. Absolutely worth a visit.
@@rachelralph100 To be honest i'm not too familiar with those apart from maybe driving trough münster. However i'd tought i'd be fun to mention that i can basically see JFC brunssum from my balcony. Valkenburg is indeed a pretty nice place to visit. I regularly drive trough there when going for an after work motorbike ride. Altough i'm not exactly a fan of crowds so during christmas i tend to avoid it like the plague. Excellent place to have a beer on a saturday while looking at all the nice old stuff tough.
@@ric84 Waarom geen hoofdletter meer voor dat brunssum? Is dat wat nieuws? Dat als je er een bloedhekel aan hebt, dat we dan respectloos schrijven, of zo? Of gewoon de gebruikelijke luiheid, niks willen verbeteren? Ik snap er geen bal van, ech nie.
Back in the 1940s, my grandpa worked at a factory as a machinist. The factory was owned by a man of Jewish German ethnicity and he was invited to the owner's home for dinner often. My grandpa loved german and austrian food. Fast forward to the late 1970s, and I was spending a lot of time with my grandpa while he was restoring an airplane. We'd travel all over California looking for plane parts. Well, one day we were in Southern California at about lunch time and Pop sees a drive through called "Der Wienerschnitzel" and gets excited. He tells me all about Mrs. Goldbaum making him schnitzel 30 years ago and how good it was - so I was ready for a big piece of fried meat. Pop was sorely disappointed when it turned out to be just a hotdog stand. But, we got our hotdogs and had a picnic in the city park and it was fun. A couple days later, He and I made our own schnitzel in grandma's kitchen (making a horrendous mess) and it was glorious. Another memory is of sitting in the shade of my grandpa's truck at the end of the runway at the airport, eating Hasenpfeffer out of my Star Wars lunchbox thermos cup while the planes landed in front of us. Yosemite Sam was always threatening to turn Bugs Bunny into Hasenpfeffer, and from that point on I knew why.
As a Austrian; thank you very much for your very in depth and detailed analysis! You got it spot on; history has a lot of stories but in the end its still just veal and breadcrumbs. If you sill need some contacts to Austria/Vienna for this winter; hit me up! I'll surely be able to help you and your mum out.
@@AnonOmous-lj1qn In an earlier episode Max discovered the old word "bedight/bedighted" (meaning "to adorn/adorned") and commented that he was so delighted by the sound of it that he'd try working it into his everyday vocabulary. It seems he's succeeded and it's just really cute to see him still use it all these months later.
When we moved to Germany in the 90s, everyone said that we HAD to go to a local restaurant that specialized in "Butterschnitzel"...literaly, as you might summize. This was a huge slab of pork tenderloin that was pounded within an inch of its life, coated as you have described, and then fried in butter. It also was served with a buttery "gravy" of sorts, mashed potatoes, and salad. You had to get there early and be prepared to wait as it took awhile and served hot off the stove by the "frau" who also owned the place. She had a standing order for the pork from a local pig farmer who also butchered it. If you've never had FRESH pork, I pity you! She routinely turned away disappointed customers since her supply and tables were limited. Germans, unlikely Americans, go to eat and stay to relax over a wine or beer. There are usually only one "sitting" per evening. My mouth is watering remembering this melt-in your-mouth goodness!
Fresh pork..... ❤❤❤❤❤ my first introduction was in the hills of KY. My husband and his nephew butchered a hog. My MIL cooked up some. OMG. Thought I'd visited heaven. Brought some home with us. Having spent years in Germany, I made schnitzel.
My German Grandmother used to make us "Wiener schnitzel aus Baden-Baden" (that is what she called it) as my paternal grandfather's family comes from Baden Baden. My Grandmother was from Alsace-Lorraine, not to far away from Baden-Baden. Hearing you speak the German; while also making the Wiener schnitzel brought back some very fond memories! Thank you so much!!
My families mostly came from a bit further south, but Anton Kaiser was apparently residing in BB when he emigrated. Fled to France and got on a ship in Le Havre, ca 1850.
the lemon and parsley part is so real, having grown up my whole live on the hungarian border of sopron, closer to vienna that budapest itself. I can remember places only serving with those two and maybe some mayo style thingie.
As an Argentinean, I love milanesas, which is a version of the schnitzel you can find in some Latin American countries, a probable inheritance from our Italian ancestors. I love you, Max. :)
I'm extremely fond of Argentinian-Italian cuisine, there was a restaurant of that style near where i grew up and I still miss it. It's very distinctive and delicious!
The "milanese" is only Italian because it is a dish from Milan and you Argentinians, since you have many Italian origins, have the right to call it "milanesas". The original recipe is only veal, it can be thicker and have bone. Of course the Austrians dominated Milan from 1706 to 1866. Being in Milan they may have learned to cook a "milanese" calling it schnitzel....😂😂😂
In Indiana we have a beloved regional dish called a pork tenderloin sandwich, which is basically a comically large pork schnitzel served on a regular sized hamburger bun. Legend has it that this was started by the son of German immigrants who had trouble finding veal in Indiana, but could easily find pork. Since he was serving it in his food cart alongside hamburgers & other sandwiches, it only made sense to slap the schnitzel into a bun. An underrated midwestern food in my opinion!
Who underrates pork tenderloins? I don’t know anyone who has had one that doesn’t want another soon. We have relatives who demand tenderloin sandwiches as their first meal when they come back to Iowa.
My mom used to make this often, with mustard and pickles. It is delightful. My father is keeping up the tradition and has introduced it to a new generation!
I commented about pork tenderloin sandwiches above, but I'll bridge the gap between Indiana and Iowa because they're big (in all senses of the word) in my part of Illinois as well!
As a person from Denmark, I have to recommend the way it's traditionally served here: with a slice of lemon topped with capers, horseradish and a slice of anchovy.
Hi. I have a different story for you yet. I've heard that the dish came to Vienna from Bohemia because rich Austrians always had Czech staff in the kitchens. Could be. We fry EVERYTHING and always serve it with lemon. When you go for your Christmas tour, stop by in Prague. I'm happy to help. We're right between Berlin/Dresden and Vienna. Our Christmas markets are pretty as well and the rest of the city is much more intimate. I've been to the Viennese markets last year and that's a must. But I still love my hometown more. Stop by!
Could be, tho most sources quote Italy with the "proto" schnitzel, but this has been hotly debated since the crumbing was made differntly. We definitly yoinked your dumpling recipes 😁its also important to consider that austria was kinda of a multi cultural meltingpot esp vienna, so its very likely( as with so many other dishes) that austrian cooks picked it up,put their own spinn on it, and it became renown in Vienna ( which was like THE high society spot of Europe in that time)
Ich muss sagen Max, ich bin beeindruckt. Deine deutsche Ausprache ist nahezu perfekt! I just discovered your channel a week ago and have been binge-ing! After living in Germany for nigh on 20 years, I never expected that something as mundane and ubiquitous here as Schnitzel would keep me enthralled for 20 minutes! That's longer than it takes to pound, cook and eat one. As for Weihnachtsmärkte, a lot of folks here say the Nürnberger Christkindlmarkt (in Nuremberg) is quite nice!
You must be a much more adept cook than I am. I find making schnitzel takes me _forever_ which is why I refuse to do it. But I'm useless in the kitchen.
Perhaps you can clarify something that came up over Christmas. I was with my partner's family, and the topic of the German Christmas markets came up. Her family (in the US now, but Grandma was born and raised in Nuremberg) called them Christkindlmarkt, while I (also German ancestry, but a few generations further back) has only known them as Weihnachtsmärkte. Is the Christkindlmarkt just the name of a specific Weihnachtsmärtkte in Nuremberg?
@@PKDoesStuffIts the Bavarian name. A lot of people know the Bavarian culture from the lederhosen, beer krugs and pretzels and think it’s German culture. But actually Bavarian culture is very different with even different Language. So christkindl is the Bavarian name for the Christmas markets you’ll find in every town in Germany
to make the Schnitzel bigger you can use the butterfly cut (Schmetterlingsschnitt). Cut a slice from the whole cut but not all the way through and then cut another one equally thick, so that you have a piece of meat that you can open up like a book. Doubles your surface area of the Schnitzel!
@@michaelkores6860 Nah. If it's a schnitzel it's meant to be proper thin and should be butterfly cut. You can definitely make breaded fried uncut stuff too but in Austria or Germany it's called 'kotelet' (cutlet).
And here I thought all my life how original my family was for not using flour in schnitzels, well, this video shows me. :) We never tried adding the herbs, though, now we must, it sounds delicious!
Brother I get this so often, I'll come up with a recipe that is as my generation would call it bussin bussin only to find out months later that a poor Serbian peasant discovered the same thing as me in 1469 :(
Just so you know, I live in a country where schnitzel is a extremely popular dish and almost nobody uses flour when making schnitzel. So if you ask me your definitely original.
I like the Christmas market in Regensburg in the palace. It's not very big but it has great goods for sale and is charming. I have been to both Vienna and Nuremberg markets. I just like the smaller ones better.
Yes the regensburg ones are very cute! Very small but less commercial than nürnberg. I do not recommend the christkindlesmarkt in nürnberg. It's huuuuge and crowded and extremely commercial
Hey, so I know this is a relevant video but it's something I wanted to say after the holidays. My dad is a Vietnam vet and he was a chef in the Marines at that time. He's also a huge history buff. One day when we were talking and I was saying how much I enjoyed history videos he said something he knows no one would ever do but would love to see is information on military cooking and so I showed him your channel and he loved your videos. If you ever so happened to want to do a video specifically on being a part of the culinary department of the Vietnam war that would be amazing and I would just love to show it to him. Your channel is one of maybe three channels he has in his subscribers list.
I actually fry them in butter all the time... like my grandma did. Just keep the temperature low and have some patience. It works! Also, if you get a perfectly uniformly color on the Schnitzel in a restaurant, it's probably been finished in a convection oven.
Not convinced about the convection oven, having observed many schnitzel being prepared in open-plan kitchens… it probably helps to have a fryer with a large volume of oil that maintains a steady temperature and allows you to move the schnitzel around (I was told that movement is key to have the crust puff up correctly…)
No, in fact Figlmüller fries the Schnitzel in very hot fat, only a few seconds each side, together less than a minute. But that's the restaurant way. There's a trick with making the breading, in fact, you do not - ever! - press it on the schnitzel, just carefully put it through the breading, it will be much better.
The classic Danish version of the wienerschnitzel is made of veal and prepared like in Austria and Germany, but it is garnished with "en dreng" (= "a boy") on the top. The "boy" consists of a slice of lemon with an anchovy along the edge, and this nest is filled with capers and grated horseradish. The wienerschnitzel with boy is served with pan-fried potatoes, fine peas and melted butter. A divine dish!!
Max I salute you! You are one of the few americans I know that really gets most pronounciations of german words quite right. It makes it even more a pleasure to watch / hear your videos! Thanks for the effort!
My husband is from a town called Esslingen, which is a suburb of Stuttgart. It's a lovely Medieval town and holds a Medieval Christmas market every year. I've been many times, and it's awesome! The people who work there are VERY committed to the vibe, and there are lots and lots of different stalls, medieval food, beverages, themed things to buy, entertainers. I love it!
Just a little addition to the translation part: Schnitzel actually does not come from schneiden or geschnitten (cut)- although the words are related- but from schnitzen (to carve). So actually, as it is cut or carved so thinly, it litarally means chip😉
Here in Argentina, we call them "milanesa", comes from the italian inmigration in the end of 1800s, where in Lombardia, they call them "cotoletta alla milanese", and in Sicily, they call them "Cotoletta alla palermitana". We made "milanesa a la napolitana", where you made the milanesa, and then you put in an oven with tomato sauce, ham and chesse, and some fancy restaurants put some olives also.
Thank you so much for your content. I will be stuck in a rehabilitation facility for at least the next year. At this point i am almost totally helpless and about as self reliant as a newborn, at this point i am unable to walk, bathe or toilet myself. Thank god i can still type on a smartphone. Being stuck in either a bed or wheelchair can get very boring and all i have outside outside of PT and OT is youtube. Creators like you is all i have to keep me sane.
In Hungary, formerly part of the Austro-Hungarian Empire, schnitzels are still a huge favourite. Here, the pork or chicken versions are preferred, and they are the kind of dish which grandmothers make when grandchildren visit them, or as a Sunday meal. Thank you for covering this classic dish!
My family loves it too, we live in Russia but the recipe came here with my mother from Ukraine. Considering it used to be part of Polish Lithuanian Commonwealth, I can see how it got here
I'm Czech and my grandma lives in the same town where I live (and work). I go there pretty much every day for lunch, and schnitzel (usually chicken or pork but she uses turkey breast too sometimes) is a dish she makes every now and again. Really nice.
I'm glad that a food expert confirmed my realization that chicken-fried steak is a kind of schnitzel, specifically cube steak beef schnitzel.
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In Argentina and Uruguay, these are known as "milanesas" as they were introduced by Northern Italians going to South America. That part of Italy was part of the Austrian empire so it makes sense. It has the herbs (typically fresh parsley but sometimes others too), garlic and lemon. Some people add butter as in this recipe but most just fry or bake them with oil (not lard or fat). Also, no flour covering, just the breading, like in this recipe.
It likely comes from cotoletta alla milanese (Veal milanese), which is basically italianised Wiener schnitzel or a "sister" dish: en.wikipedia.org/wiki/Veal_milanese
This is still a very popular dish in Poland. We call it "kotlet schabowy" and is made from prime cuts of pork. It is done nearly exactly, as you've shown here. I love it, my mom was making it often ;)
Hi Max! On the Christmas Market mission, I'd really recommend paying attention to the smaller cities. Like many other have commented, smaller cities like Speyer, Lübeck, Regensburg etc. host less touristic markets, often serving very local drinks and food. (In my neck of the woods, everyone goes crazy over our particular stlye of mulled white wine. :D ) Sure, Vienna, Munich, Cologne (huge with the English & Dutch tourists during Advent) et al have many markets to choose from, some neighborhood-small-ish, many large and sometimes even quite beautiful but it's really the smaller cities I'd urgently recommend visiting, for a less commercial, more regional, more cozy feel. Also, Speyer, Regensburg, Augsburg, Weimar, Aachen etc. are some of the most historic cities worth exploring!
Great Video and very intresting!😊 Thanks for that! If you want to visit Christmas Markets in Germany, the best are in Dresden, Nuremburg and Rostock! You said that the Breading on your Schnitzel did'nt puff up, most likely this is due to the fact, that you pressed it on too hard 😉 Pro Tip: if you really want the breading to puff up while frying add 1Tb of lightly beaten whipping cream to the eggwash and use coarse Breadcrumbs or even Panko Breadcrumbs its ten times better! Figlmüller makes their own coarse Breadcrumbs and flashfries their Wiener Schnitzel in three different fats and pans, first in vegetable oil then in claryfied butter than it's gets finished with butter. Due to the fact that the Schnitzel is pretty thin, it happens very quick, about 30 Seconds in each pan. Schnitzel which is made from pork, turkeybreast or chickenbreast is called "Wiener Art" (a la Viennoise in classic french cuisine) in Germany it's because Wiener Schnitzel is a protected term and a Wiener Schnitzel always has to be made of Veal, almost always a thin slice from the topside is used. Its also often served with some capers aside. The use of the Lemon with Schnitzel is from the old days, where the quality of the meat was very varying and cooling was a problem. The acidity of the lemon also cuts the taste of the heavy frying, but it's mostly done for presentation Purposes today, because the lemonjuice makes the crumbing soggy and doesn't add much too the flavour than a sour taste, I would always advise to leave it on the side. The Schnitzel itself is as good as it is and the chef gives all his passion in the kitchen to fry it crunchy and puffy for you to enjoy. 😉
As someone who has moved from West to East Germany, I want to share the fact that Jägerschnitzel caused a culture shock as there's two different meanings. In the West it refers to a classical Schnitzel with Jägersauce (dark sauce with mushrooms) and usually with fries. In the east it refers to a mock Schnitzel made from a big slide of sausage (Jagdwurst) and typically served with a plain tomato sauce an pasta.
It has always been so amazing to me that so many foods have their own version around the world, like dumplings/raviolis. These schnitzel remind of the tonkatsu that I had in Japan. A thinly pounded pork cutlet (or other meats can be used) are fried and then can be topped with a tangy sweet sauce, almost like a barbeque sauce. I love all your episodes, and I even got my dad watching them with me over the holidays!
Tonkatsu in Japan is very clear in its origin: it originated from whatever recipe involving breaded fried piece of meat from whichever Western country that set up shop in Yokohama during the 1870's. It's part of the "Yoshoku" (Western cuisine) family of recipes that was localized to suit Japanese tastes.
Japan's relationship with meat is unique in terms of its historical and socio- political aspects. Save for a few times Japan as a society didn't eat meat up until the 1870's, primarily due to practical reasons (cows are useful as beasts of burden) and religious reasons (due to the prevalence of Buddhism - which forbade the killing of animals for food - for most of Japan's history until the rise of Shintoism in the 1870's). Japan's affair with eating meat can be pinpointed at a specific date: somewhere in 1872, the Emperor Meiji ate beef for the first time in a restaurant in Yokohama. This wasn't because he wants one (he doesn't even know what beef tastes like by that time) but because it is a political power move proclaiming 1) his intent to modernize and westernize Japan (as eating meat is seen as both "Western" and "Modern"), and 2) setting a show of force that the Imperial-led new order is here to stay (as the prohibition of the eating of meat was mostly enforced under the old Shogunate government who patronizes - albeit for a political reason - the Buddhist establishment, which the new imperial government wants to upend with modernization, westernization, and the patronage of Shintoism which doesn't have rules against eating of animals)...
The name seems to come from the French côtelette or the Italian cotoletta alla milanese that Mark mentions in the video, but has been fried in a style more similar to tempura.
My grandma used to make Schnitzel quite often and always used the oven to bake them. In retrospekt it makes quite a lot of sense actually, since the cuts of meat were pretty big and that way everyone could eat at the same time without having to wait for the next batch to be ready. Also: if you want to take the crust to another level, i suggest to use panko. Edit: If you are interested in german Christkindelsmärkte (christmasmarkets), there are several options: one is the classic ones in big cities like Nürnberg, Bavaria. It is one of the biggest christmasmarkets but personally i feel it is too touristy and just packed with people. Second, and my personal preference, are the markets in the smaller towns. They aren't as overcrowded so I enjoy them more and they give me a more cozy and relaxing feeling.
My mother was stationed in Germany when I was a child and I remember the Christmas Market in Rockhausen where we lived very fondly. Peeling hot fresh roasted chestnuts trying not to burn my fingers, lebkuchen and so many types of cookies. So many stalls hanging with all kids of delights, I miss it. I also always wanted to have schnitzel everytime Mama asked what I wanted if we were going out to eat. I can still remember her saying I couldn't eat it all the time and pouting.
My mom was full blooded Hungarian, and frequently made veal cutlets. The spicy sauce you mentioned sounds a lot like a sauce she made from canned tomato sauce, paprika, and thickened with a flour and milk slurry. Whenever I make chicken or pork cutlets (can't afford veal anymore) I always make the sauce. Great video.
Schnitzel with the Zigeuner / Gipsy sauce is actually quiet common in Germany. We call it Zigeuner Schnitzel. Another variation is Jäger Schnitzel (Hunter Schnitzel), paired with a mushroom cream sauce. Classic Wiener Schnitzel is often paired with cranberry jam (Your pronunciation is excellent btw 😉)
But dont mix up Jägerschnitzel and Jägerschnitzel! (GDR cuisine also had a "hunters" schnitzel, but it was VERY different, with a processed sausage instead of raw meat)
My Oma was an excellent cook. She always topped her schnitzel with a squeeze of lemon and about a teaspoon of capers warmed in a tablespoon of melted butter, (measurements approximate, per piece). She was from the region near Dresden.
My father was in the army in 1950-1954. He was a small town Arkansas boy. His group was to occupy Germany and keep peace there after WWII for two years. Then they were guests of Germany. He always told me how the German regular folks would take in American GIs and cook them Wiener schnitzels and some kind of a potato dish that he loved.
Thank you Max, for this great contribution to spreading Austrian culture! It has already been said that a good butcher can make a butterfly cut to get a larger cutlet. You also get a very thin schnitzel, which is essential for good quality. A traditional side dish is a light potato salad (without mayonnaise) or cucumber salad. By the way: Schnitzel with, for example, pork or chicken instead of veal should be called “Schnitzel Wiener Style” to distinguish it from the original Wiener Schnitzel, which must always contain veal. Another tip: To make the schnitzel less greasy, you can place it on a few layers of kitchen paper before serving to remove excess cooking fat.
TH-cam has a delightful video by Wolfgang Puck at his Las Vegas restaurant (?). He prepares Wiener Schnitzel with sides of cucumber salad, potato salad, greens, and some lingonberry preserves. It sounds like a DELICIOUS meal!!!
I come from a very german family and schnitzel has always been a big part of our food history. My omi taught my mom and I learned through her how to make it too! Lots of work but so sooo delicious! She also taught my mom how to make Grießnockerlsuppe (affectionately called "grease knuckle soup" growing up lol) which was usually an appetizer for Christmas dinner :)
Grease may sound like Grieß, but it couldn’t be more different. Grease is fat, Grieß is semolina or grit, the main ingredient in porridge and stuff like that. I also come from a very german family, in fact I am german. Greetings from Munich! Habediehre.
Got your book for Christmas, just want to say Thank You for the wonderful and informative history lessons in the book! Even my mother, sister, and grandmother gets to learn something every single day, we love it! Keep it up and wishing more success in your life and career❤️❤️
I grew up in Indiana and what Hoosiers call a pork tenderloin is just a pork schnitzel on a regular hamburger bun with ketchup and pickles. The tenderloin needs to be pounded to the size of a dinner plate to make the bun look comically small. Love these regional specialties!
It actually might be a polish Pork Schnitzel that's s a normal cut of meat specifically tenderised to comically large, plate dwarfing proportions, tho putting it in a burger must be an American evolution
@@adamsosna7263 nothing against folks of Polish descent but odds are against it as there are way more Germans in Indiana than Poles, until you get up north. Germans beat the hell out of their pork schnitzel. I used to get a "Schnitzel mit Ei" (S. w/fried egg) at the Grafenwöhr Kantine on Base, and it was as big as the plate.
The size from the Wiener Schnitzel comes from the "Butterfly cut" of the meat. You cut one peace of meat, cut it in the lengthways. But not completely. So you have the double size.
italians have practically the same dish but call it “fettine”, which basically translates to “slices”. typically, beef cutlets are used but my family typically uses veal. it’s prepared with flour, egg, and breadcrumbs and is only served with lemon. you can also make it with red sauce. thanks for another great video max!
@@pharaohsmagician8329 i am actually quite unsure. i don’t generally think italians have distinct condiments like other cuisine such as mexican or chinese. as italians, at least from my perspective, there is an emphasis on only using sauces, oils, etc. to cover the bases of where a condiment should be in the dish. take with what i say with a grain of salt, as it’s an italo-canadian view, and perhaps mainland italians, as well as the diasporas to argentina, brazil, america, and australia may have produced local and distinctive “italo” type condiments. hope that helps!
As a sauce generally if my nonna is makeing it she either makes a general lemon sauce with oil , but normally she never makes a sauce , t'ha being said we eat it with bread and sometimes a leaf of lettuce, as a child i was told eating it with bread makes you feel fuller and helps absorb the oil
I live in Germany (moved there from the Netherlands 9 years ago) and the German Christmasmarkets are the best! I'm a professional singer and performed with my Victorian Carolling ensemble at the 'Heinzels Wintermärchen' Christmas market in Cologne. We did about 20 different markets in 2023, but that one was definitely the nicest! Also the Christmas market at castle Dyck in Jüchen is really pretty.
The blossoming smile as you took that first bite - that's the comforting power of a schnitzel. Romanian schnitzels aren't as good, but they're a staple of our cuisine and we love them SO much.
As an American who is engaged to a German who lives in Austria, I can confirm the best Wienerschnitzel is to be had in Austria. I'm lucky to have had it homemade there often. Sehr lecker! 🇦🇹🍗♥️
I would recomend checking out a medieval Christmas market in Germany, there are usually a bunch of them across the country and I think it's a really unique experience and the food and drinks are always amazing, even providing a lot of good vegan and vegetarian options
As a Austrian Chef i recommend you this : Kalbsfleisch, Salz , Pfeffer , Muskat , Mehl Ei und Brösel, dazu Petersielienkartoffel in Butter sautiert. Zitrone und Preiselbeeren
@christophmiessler5459 Schmalz! Es sollte entweder zuerst in Öl und dann in Butterschmalz gebacken werden oder in einer 50/50-Mischung. Einige bevorzugen reines Butterschmalz, aber ich finde den Geschmack zu intensiv. Das ist jedoch Geschmackssache und liegt wahrscheinlich daran, dass früher Butterschmalz häufiger verwendet wurde. Sonnenblumen- und Maiskeimöle spielten in der Vergangenheit in der Küche eine untergeordnete Rolle.daher kommt auch die tradition mit dem Butterschmalz ! Aber erklärt das mal einem Amerikaner der aus einem Schnitzel einen kompletten Affenzirkus veranstaltet
@@pirminkogleck4056 Genau das meinte ich.So sind sie eben.Steak ist bei mir etwas eigenes. Wiener Schnitzel ist Wiener Schnitzel.50/50 Mischung ist mein Favorit.
Fantastic! You know more about the Wiener Schnitzel than the most of us Austrians. You're absolutely right, the fluffiness comes from the coating of flour. Don't miss the step! And the difference in color comes from the fact, that most of the restaurants make their Schnitzel in a "Friteuse" with Oil, not with clarified Butter. But the clarified Butter is a must!
In Denmark the Schnitzel (we use the German term) has become quite popular and is usually served with a "dreng" (litt. "boy") on top that consists of a flat slice of lemon, pickled anchovies, salted capers and shredded horseraddish. It's generally served with fried potatoes, boiled green peas and melted butter.
that style of serving is apparently called «Wiener Garnitur» in Berlin (and probably the rest of Eastern Germany) but noone in Vienna or outside of Eastern Germany has ever heard of it
@@u_u4640that could even be the "spicy sauce" the cookbook called for. Yes, today we wouldn't really say that that's spicy but I guess saltcapers, anchovies etc. mixed up, could be called spicy in a "spice" not in a "hot" sense
Breaded cutlets are found all over Europe😊 In Poland we have "kotlet schabowy": a cut of pork tenderloin, pounded flat, dragged in flour, then eggwash and fried in oil or lard (IMO lard is superior). We eat it with mashed potatoes and salad. Popular side dish is Polish bigos (hunter's stew from sauerkraut). Hearty, but delicious.
I lived in Austria as a kid and have been back a lot and eaten a lot of schnitzel - it is often served with a not-very-sweet jam which I think is lingonberry, as well as the mandatory lemon slices. Love the channel!
@@Lemendeer yeah but maybe they like it :D maybe they can enjoy the rathausplatz with some ice-skating if it's cold enough at that time.^^ and then drink some turbo punsch because ... why not. also one thing I do miss a little from leaving vienna. although here in spain where i live ... christmas is the least touristic time which means I do love the quite in december ^^.
Wiener Schnitzel is usually served with Preiselbeersauce (cranberry sauce) - I highly recommend trying it! The sweet tanginess is just perfect for the crunchy Schnitzel. :)
Hey, German viewer here ! In my local town (Tübingen) there's a Christmas chocolate Market(called chocolart), which means EVERYTHING is chocolate related (and Christmas-y)and I heard from multiple People that the Christmas Market in a town nearby (Esslingen) is really really beautiful, like a must see.
The Christmas market in Esslingen is worth a trip! It‘s famous for having a section that‘s more like a traditional Christmas market and another section that‘s a medieval Christmas market.
As an Austrian who grew up eating Schnitzel almost every week - here is my best tip for vegetarian Schnitzel: use celery root as your meat substitude, bread it, fry it and serve just like a normal version :) The celery root brings so much more flavor than any "substitude meat" and is usually a very affordable vegetable during winter months ❤ Mahlzeit!
@@stephenfisher3721 hej - maybe Wikipedia can help in finding similar veggies? en.wikipedia.org/wiki/Celeriac?wprov=sfla1 You could also try Cauliflower, Kohlrabi (cabbage turnip) or Eggplant! :) i've had all these before and they need to be blached or steamed before bresding and frying but definitely worth a try! :)
One can also bread mushrooms and fry them, they are delicious. I had also the opportunity to eat a wild mushroom that has a huge top, cut in four and cooked like a schnitzel, it was amazing!
My mom is an excellent home cook & a history lover, so I got her your book - and got it signed in Boston! - and introduced her to the channel for Christmas. She also happens to be an Air Force brat who went to high school in Germany, and she made schnitzel for dinner one night while I was there during the holidays. So thanks for posting this episode now; it hits close to home in the best way. 😁
Thanks from germany for this video, especially for unvcovering the role of the flour. I learned it from my mother and she, as any other i asked, told me, it is used to let the breading stick to the meat. All the trials of myself in the last 30 years or so had the flaw of breading that fell off. Sometimes tiny lumps, in the worst case a whole side. I tried real hard to cope with it. Best trial was with some Parmesankäse, i add to the egg. It sticks better with it, and also tastes very good, but isn't original. My sister, who used to be a cook in a bistro and now in a very special location called "Besenwirtschaft", then told me, that she doesn't use the flour anymore, having no problems. But she still believed it is for letting the breading stick to the meat. With your video it all gets clear now. A real eyeopener. I look forward for my first time making it right. But let me add a comment or two. I stopped using a hammer to flatten the meat. Instead of that i use a pot or pan with a heavy and perfectly flat bottom, which has to be bigger than the flattened meat. It avoids the meat rupturing at the edges of the iron, when it comes down. You also don't need too many strokes, to get it real flat. Second i want to tell you about a variant of Schnitzel, i learned to love in Hessen (I am from Baden Würrtemberg, near Stuttgart). In Hessen (around Frankfurt am Main) they have two kinds of special cheese. The one is called "Handkäs", the other is called "Kochkäs". Handkäs is a low fat cheese (very low fat), which is fermented somehow, so it has a very special smell and taste. Normally you eat it with a sauce made of Oil, Vinegar and Onions, called "Mussig" (Music). And indeed, the onions tend to make some music after you ate them. But you can also melt Handkäs onto a Schnitzel or a Steak, and if you do it right, it tastes gorgeous. Kochkäs is made of Handkäs. Its produced by cooking it very carefully with some cream, butter, cord and some other ingredients like natron. And you can use it to cover a freshly fried Wiener Schnitzel in a delicous covering of warm Kochkäs (Or just eat it with fresh bread and some mussig too). I guess Harzer Käse is nearly the same as Handkäs and a bit more common. In Hessen it's almost everytime Schnitzel made of pork, like in most german menus. The Besenwirtschaft by the way could also be interesting for you. It is a very local appearance, common only in the middle of Baden Würrtemberg. Traditionally they serve anything you can make of Grapes and Pigs. Anything! Very famous is the "Schlachtplatte", wtih Salted Pork, cooked Pork Belly, Leberwurst and Blutwurst on top of a big mountain of Sauerkraut. And if you are at a very traditional Besenwirtschaft, you can also have some parts of the pigs head like nose, ear and so on. I tried that once and swallowed it bravely. It tasted quite good, but the texture and the noise... Better don't think of it. I am almost sure, that some clichees depending us germans origin in such traditions like the Besenwirtschaft. I miss it here in Hessen (100km away from them).
My wife and I were in Austria (Vienna, Salzburg and Innsbruck) the week before Christmas - for the Christmas markets. We have been multiple times to Germany and Austria and I would have to put the Salzburg Christmas market up near the top of the list of all those that we have visited. Plus, Salzburg is such a quaint town with History and food, how can you go wrong. Hamburg, Nuremburg, Dresden, Passau and Regensburg are also very nice. Each Christmas market is unique in the things offered for sale as well as the foods. We usually just book hotels in the city we are interested in and rely on the train systems to get from city to city. Most of the larger cities also have wonderful subway/tram systems so you likely won't need to rent a car. If you find you need a ride, Uber is present and usually cheaper and more reliable than standard taxis. You don't really need a "guide" or to arrange an organized trip to do this - in fact, I wouldn't recommend it at all. One tip I would make is to make dinner reservations as early as possible because getting a dinner reservation at the last minute is much harder than you would think - even during the week. Safe travels.
The Christmas Market in my hometown of Luebeck is decently famous for being one of the best- it's very cozy and Luebeck is a very pretty city with a lot of history. Definitely recommend it!
And North German cuisine is really deserving of more attention. Given Max is on the record for hating Kale, he'd be setting himself up for a traditional North German Grünkohlessen...
I just found your channel here three days ago. I love it! Especially, since I grew up as a kinder [youth] in West Germany (1984-1990). Growing up in West Germany was a tremendous experience! I was able discover and eat many dishes of German cuisine. Depending on the many regions of Germany. I was able to travel with my parents to Austria, Italia, Francia, Belgium, The Netherlands, and España! So, my pallette and old factory senses broadened! You definitely have some very cool episodes! I love gastronomy history, your input, and the recipes you add to the episodes! Cheers, Herr Miller! Danke!
Hi Max! I just came back from Vienna in December and got to experience a lot of the Christmas markets, it’s really lovely! They’re all very accessible and everyone speaks English, so you should have no trouble getting around. The two main ones I would recommend are the one in the Rathausplatz and Stephanplatz, but there are so many everywhere you definitely won’t miss them. Enjoy!
The bigger Schnitzels are made with a little trick: You cut a slice, but you just dont cut all the way through it. Then you cut a second slice off and then you can just unfold your "Schnitzel" thats twice the size as your piece of meat you have. That way you can have a bigger Schnitzel like in the restaurant in the video.
I grew up in a small southern Swedish town, and one of my classmates had a dad who was a chef (ironically, so was my mom but she worked as an accountant because she hated being a chef). As it turned out he was an award-winning German chef who was a flipping master at the schnitzel. He didn't retire until about ten years or so ago (he was over 80!), and kept running restaurants that had 2-3 Michelin stars up until he retired.
As an Austrian boy, oh boy, I could talk for hours about das Wiener Schnitzel. Surschnitzel, Cordon Bleu, Naturschnitzel, Mailänderschnitzel. And then there are all the special varieties... like adding cornflakes into the breadcrumbs, so it gets super crispy... Well, I’m off to my favorite butcher to get some veal. And to make it like it has to be, Petersielkartoffeln...
The Christmas Market in the Ravenna Schlucht (black forest in the Höllental, wich means Hell-valley) is very famous. As for people that might be able to help, I work in a hotel 15 minutes from where the bus starts for the market😅. I just wanted to add: a Schnitzel made like this, but using another meat than veal is called Schnitzel Wiener Art. You can actually often see this in restaurants, cause you are not allowed to call it Wiener Schnitzel if for example porc was used.
You just missed it at the time of the upload, but here in Vienna you can find weihnachtsmarkts pretty much everywhere around Christmas time. The most impressive one is definitely the one in front of the Rathaus, the municipality here in Vienna, where the entire park is decorated with lights, an amazing cozy market is settled right in the center where you can find all sorts of traditional food and drinks, be careful with the mulled wine and punch, they can pack a punch, as well as souvenirs and an amazing multi-floored ice skating ring. The ring itself is so grandiosely decorated with lights and ornaments, it’s definitely a sight to behold. I’ve only lived in Vienna 3 months now and I was so impressed with how wonderful the Christmas markets are, it’s where both young people and families go to have a lovely time, always buzzing with people in spite of the weather conditions. I hope that helps!
Here In Italy the " cotoletta alla milanese " is often fried in extra virgin olive oil and goes perfectly with mashed potatoes or French fries. It's my favourite dish!
Loved the stories, I would just like to add the way my mother served the Schnitzel at home. All being equal, she would serve each piece, while still hot, with a knob of butter topped by a round slice of lemon, with an anchovy at the centre curled around a caper and sprinkled with finely chopped parsley. Devine!
The Cotoletta alla Milanese involves a bone-in, thick cut of veal. However, there's another popular version of the Cotoletta which we call "Elephant ear" which is a boneless, thin cut of veal and which is actually, as you may guess... the original Wienerschnitzel, only with a different name :-) So I would say the Mexican milanesa is in fact a beef Wienerschnitzel :-)
Australia has a chain called Schnitz. It does sell (chicken) schnitzel as burger, wrap, ‘schnugget’ and plate, with salad, slaw and chips (fries). It is also sold in every pub and club. My local club has $10 schnitzel special on Tuesday nights and packs the place out.
Chicken schnitzel and chicken parmigiana (Parmi or Parma for short) are so ubiquitous in Australia that I never thought of it as a novelty or historic dish. And it's pretty easy to find other meat options. Probably comes from the large amount of German and Italian immigrants in Australia.
What a lovely coincidence: I'm from Austria. And I just found your channel a couple of days ago. I love your videos and I've been watching a ton of them. And just when I started watching, you come out with a video on our national dish! Anyway, even though I'm sure you'll find _way_ more qualified people than me to help out with your trip to Vienna (I live a couple of towns south and I'm not in the capital very often), I'd be happy to help in any way I can! Keep up the amazing work!
I'm from germany, have lived in munich now for a year, studying english. I would highly suggest visiting the Weihnachtsmarkt in Nürnberg, it is the largest, and often cited as the most beautiful. Many christmas treats are from Nürnberg. If you want to see some less traditional markets, the Tollwood in Munich is THE place to go. Featuring dishes from all over the world, events, bands, bazars and art. I would also suggest visiting some smaller markets, away from the dense city centres.
Having been to Austria many many times I can confirm that no other Schnitzel compares to the buttery smoothness of an authentic "Wiener Schnitzel". And should you ever happen to find your way to Graz, visit the '3 Goldene Kugeln' near the 'Schlossberg'. They have hands down the best Wiener Schnitzel in the world.
hello Max! Long time watcher first time commenter. Two things: - the puffing up definitely helps with the flour. What can also help is using a little sparkling water/club soda in the egg wash. Then it's flour > egg > (very very fine) breadcrumbs and this usually does the trick. (maybe another commenter has already mentioned this hack) - Christmas markets are almost always better in smaller cities than in larger ones, though there are classic ones like Dresden (the oldest Christmas market) and Nuremburg (famous!). To be perfectly honest, the Christmas market I enjoyed most was Tallinn (Estonia). But Lübeck is a close second! Would also recommend Rothenberg ob der Tauber for similar reasons (walled city with historic buildings). Strategically, it can be useful to scope out smaller towns that have a solid touristic Altstadt with plenty of nice old buildings (for, er, rather obvious reasons there aren't many of these in many larger cities in Germany) and then the Christmas market that is likely to be hosted there will be pretty stellar, with good local food and a more authentic experience. Some regional varieties of food exist: in the west they're fond of Grünkohl (stewed kale, with some sort of topping - usually wurst). I live in Berlin, and imo the most interesting Christmas markets here are the non-German ones that pop up for only one weekend, like the Finnish Christmas market, or the Japanese Christmas market, or the Bohemian Christmas market, etc etc. But if there's kids on the trip then a big city Christmas market will have funfair attractions like rides and games and that's pretty great if you're 8 years old. I could literally talk for hours about Christmas markets. ah but your mum probably has got enough to go on in the rest of the comments already! - oh and a secret third thing. Your boar's head with black sauce was our Christmas feast this year and it was absolutely phenomenal. Thanks so much for the recipe!! I am keeping it forever :)
I fondly remember my first Wiener Schnitzel in Vienna 40 years ago, so huge, so delicious, thanks for rekindling the memories, Max! I also remember how cold it was the first week of December and the beautiful Kris Kringle Market in front of the city hall. I still have some of the Christmas decorations we bought there. I hope you will have a wonderful trip. Cheers~
The market is called Christkindlmarkt, literally Christ Child Market. In Austrian tradition, Christmas gifts not brought by Santa, but by the Baby Jesus.
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You're amazing max! Keep going!
Hello Max! I visited family in Frankfurt Germany in 2019, just before the pandemic started. I visited a couple of different Christmas markets. I’d love to share some photos, give some advice, and help you plan your trip, if you like.
If you come to Germany for Wheinachtmärkte you should go to Dresden. Nürnberg is quite well known but it's gotten to big for my taste less nice.
It's awesome how much you improved your german over the last months.
Have to give credit to your german pronounciations. Very few english speaking youtubers manage to pull it of as good. Bravo.
The origin story of chicken fried steak (country fried steak) told here in Texas is that it was started by the German immigrants who came to Central Texas and was, in fact, originally Schnitzel. They simply switched from veal to tenderized beef, because veal was too expensive here.
Wait a minute. Chicken fried steak is not made of chicken?! 🤯
@@slwrabbitsNo. It's a steak usually a tough cut that's tenderized, breaded and fried like chicken. Cheers
@@slwrabbits I know you're kidding, but I've seen restaurants where you can order "Chicken Fried Chicken" (no joke) which is a boneless chicken breast pounded flat and cooked like a chicken fried steak. But chicken fried steak is a slice of round or rump that's pounded flat, breaded and served with white gravy.
You're telling me a chicken fried this steak?
Course, there is the part that anything fried is it's own food group. At least for folks here in the South. LoL. Cheers from Tennessee
The "fine herbs" in the recipe is actually a specific French herb blend consisting of parsley, chives, tarragon, and chervil. The author even gives us the French name (and using different font) for this blend.
Thanks, I was wondering about that. In such a simple dish, the herbs you use are going to make a huge impact.
True " fines herbs" is a wonderful blend. I love it with eggs, vegetables and dairy.
Perhaps we should bring back having a special font to alert the reader they're about to cast their eyes upon Fr*nch.
Isnt that like herbs de provence?
Yes. And in particular Chervil is extremely good with eggs. My understanding is that it was literally hybridized to what we know as Chervil today because they were attempting to make something that would taste really well with eggs...
My grandfather was an Austrian Jewish refugee. He understandably didn’t much like talking about the war and the events that lead up to it. He also completely lost his Austrian accent EXCEPT when we’d make him Wiener schnitzel. He’d get so excited about it and start talking about things he loved about Vienna as a child (and suddenly his well spoken English accent kinda slipped a bit). It was genuinely lovely seeing him get excited about something from his past as he otherwise tended to suppress a lot of his memories from that time. Great video as always! ❤️
Most don't like to talk about the war because it was over the rise of eugenics and the science backing the evolution of man. Real science that threatened many who wanted to keep the masses uninformed and use them like cattle. The jews stood up because of disagreement with the science as it relates to their religious beliefs.
Fact is that blue-eyed white people are the most evolved of the human race. It's a known fact backed by science and has been known for over 80 years.
Aw this makes me sad yet so happy that he still had a taste of home sending good vibs to him and your family 🥲
And you just witnessed how the truth is hidden. People can't handle the truth. Due to their inferiority, they are still controlled by their emotions rather than science facts and logic.
My mother moved to the states in her early 20's...the only German I ever met who lost their accent, besides your family member....the shame she felt was horrific.
What I lovely memory of your grandfather
Bro, your German pronunciation is impeccable. Help me teach her sister to impress her fiancée.
I always love the fact. a book with a very basic title such as "cookbook for the kitchen" sounds so exotic and elaborate and sacred when it's done in another language.
Max's pronunciation of foreign words always sounds so good! (Though I wouldn't know how accurate.)
@@am2danhe always seems to be commended by native speakers in the comments, and I can attest that the vocabulary he’s used in languages I have some backing in, Italian and Arabic, range from passable to good
He practices with help from native speakers. He’s mentioned that before.@@Noctem_pasa
To be fair, the title is written in an incredibly elaborate way, the modern german word for cookbook is "Kochbuch" ie virtually identical.
Fun fact: A version of the Schnitzel was introduced to China through a German restaurant in Shanghai (called Deda Western Restaurant) in the early 1900s. It gradually became localized in Shanghai as a household dish known as 上海炸猪排 "Shanghai Style Fried Pork Chop" today, and is one of the iconic dishes of Shanghai.
I read it as "aversion to the schnitzel" and was thinking, "how bad was that restaurant at making food?"
Similar to tonkatsu in Japan-Dutch traders I think.
The real history might be a bit more complicated than that. Deda is credited with the dish, but anyone who's tried 上海炸猪排 and Japanese tonkatsu can immediately tell that they must've originally been the same dish. I've had the Yunnan Lu Deda version when I was there and it's disappointingly just a 上海炸猪排, but that's to be expected because there is no line of succession between the original and the modern one. The current Deda is just a brand of 上海杏花樓 Group.
The problem with the Deda origin is that, while the Tanggu Lu Deda was established in 1897 and 上海炸猪排 started gaining popularity in the early 1900s, that Deda didn't become a restaurant until 1920, was a FRENCH restaurant, and as far as people can tell it was originally serving beef schnitzel and only switched to pork later. My personal theory is that 上海炸猪排 evolved from Japanese tonkatsu but Shanghainese in the old days would rather go to hell than admit that, so they claimed Deda as the origin as it was a famous legendary restaurant with a good rep.
Fascinating as always!
Actually the Austrian dish that Emperor Franz Joseph loved - and had served all the time - is Tafelspitz...which is wonderful!
Was it cut up in small pieces to eat with chop sticks??
My grandmother is German, and when she first came to the United States when she was 21 she was so excited that they had a Wienerschnitzel restaurant. She assumed discovered that they sold only hotdogs, and it was the most depressing day of her life. And now no one in my family eats at Wienerschnitzel
Thats unfortunate, wienerschnitzel has some of the best chilidogs. My grandpa was Dutch and anytime he wanted to goto wienerschnitzel he would tell people he used to eat real wiener schnitzel.
Time to break tradition and try the best Hot Dog franchise in the USA. I mean it couldn't have been THAT devastating.
Now That's a Long Time Grudge! (Kinda feel sad for anyone who ticks off anyone in your family! Y'all Don't Eff Around!😮
I doubt this happened 😂
When I moved to CA from the south I found that Carl's Jr was like a Hardiees. Rented an apt near it only to find tacos on the menu where the biscut and gravy should have been. I cried bitterly for days about this.
Hi! I am originally from Germany and loved your channel since I found it during the pandemic lockdown! I have no idea if you will see this comment but here are some ideas for classic recipes and some that may even have older recipes that are common in German/Austrian/Central European cuisine!
1. Matjes Hausfrauenart - as a northern German, this is very common, it is a herring in cream sauce and was a common dish eaten by sailors for a long time in the north!
2. Semmelknödel - this dumpling made from stale bread (sometimes) is very common in germany and austria as a side or, even as a main if they are leftovers and made together in a pan with eggs.
3. Maultaschen/Maultäschle/Herrgottsbescheisserle - this is a traditional swabian dish not TOO dissimilar from Tortellini in Brodo. It is a noodle dumpling filled with ground meat, often pork, mixed with many herbs that is served in a broth. This was actually created in the medieval period by monks who wanted an excuse to eat meat during lent and would so mix the meat with many herbs and pack it into a noodle to conceal it... because if God cannot see it, then it doesn't count as meat... apparently...
4. Flammkuchen - another dish from southern germany and also the Alsace region, this is the Alsatian/Eastern French/German version of Pizza. A thin flatbread is topped with creme fraiche or sour cream, onions, and ham or bacon and sometimes cheese and eaten fresh out of the oven.
5. Gulasch - though a Hungarian dish, this rich, flavorful beef stew is a very popular winter dish in Germany, Austria and Switzerland as well! a slow cooked beef stew using tougher cuts of beef and sometimes pork that are simmered in beef broth, red wine, and tomato paste along with a hearty seasoning of mostly paprika and marjoram alongside cayenne pepper and other spices added later on or regionally. It is often served alongside Semmel/Kartoffelknödel, Spätzle, or by itself as a stew in a bowl with some good bread to mop it up!
Maultschen! Oh, so lecker! I lived in (west)Berlin for some time, but I went to trade school in Stuttgart where I discovered schwabische kochen. And Zwiebelkuchen! (That’s what it was called in Berlin). Every September, the vintners from Rheinland would come to us to celebrate the harvest with new white wines and zwiebelkuchen. I so miss those days.
Matjes Hausfrauenart. The only time I had to spit up food lest I vomit. I couldn’t deal with the texture and the idea of slimy fish with cream. It was all too much.
Leberknödel was my favorite.
In Germany we call the clarified butter "Butterschmalz" and yes, this is the best fat to fry the Schnitzel. You have to rock the Schnitzel back and forth in the pan, because doing this constantly is the way to get these big bubbles in the breading and these are what make an original Wiener Schnitzel. And well, your German pronounciation is wonderful! Guten Appetit!
Yep,. butter is original, but best fat for schnitzel is wild pig lard
@@johnsean100 I never tried wild pig lard but it may be a bit strong.
In Germany it's very common to make it from pork...
@@flonkplonk1649but then it is just a Schnitzel Wienerart. I like them but a true Wiener Schnitzel is a whole other level.
Zum Wohl!
Japanese Katsu is also a schnitzel. I'd love to see you do some videos on the history of some modern Japanese "youshoku" (western dishes): katsu, korokke, omuraisu, etc.
I love tonkatsu
@@aldanamichelino A firm favourite at home!
@@aldanamichelino not to confuse with tonkotsu
@@tatiana4050 No, I meant tonkatsu.
Taco-rice, too!
Austrian here. I really enjoyed your video and the stories you told - I knew the one about the Schnitzel originating in Milan of course but some others I hadn’t heard before. As to the color of the home made Schnitzel - mine look just like yours 😅 It’s quite normal when frying in a pan; for the evenly golden color you get in restaurants you‘d need a chip pan where the Schnitzel can submerse and swim in the fat without ever touching the bottom.
Also, your German pronunciation is really good 👍
Well, it’s not only the pan, it’s all about „enough“ Butterschmalz, a rigorous temperature control and a constant movement of the pan. As the Austrian commentator already mentioned, the breaded meat mustn’t touch the pan, but swim in the clarified butter. Only then-and with a lot of TLC- you can get the perfect Wiener Schnitzel! Good luck and continue cooking! Your channel is great, and your German pronunciation is even better! Congrats from Germany…
Milan was 1714-1796 H.R.R 🇦🇹
And to make a dish-size Schnitzel you can take a thick portion of meat, cut it twice (but not completely), unfold and use a mallet to make the cutlet level.
When in Germany definitely visit the Christmas market in Quedlinburg.
Quedlinburg mostly consist of beautiful half-timbered houses and the special thing about the cheistmasmarket in Quedlinburg is, that it is not one market but takes place in the backyards of some of those historical houses. There are backyards that are only open for public during this time.
Bes Te te te te te te te te? Nobody can do a loooooong T. Besssssssst is better. Duh!
In the mid 1970s I worked in a very upscale restaurant in Lincoln Nebraska. We had Wiener Schnitzel on the menu for a really inexpensive price. The wait staff knew this was not only the best buy in the house, but also one of the best meals. Customers rarely ordered it because they all thought this was a hot dog, like in the cartoons. They had no idea this was a great cut of veal!
Hey-o, Omahan here. The restaurant still around?
@@AngelusaNobilis No. It was The Lincoln Underground. Closed around 1982 when the owners had a falling out and the managing partner opened another restaurant, The Lincoln Exchange. The Underground was on par with V Mertz or The French Restaurant in The Market District. Is Mr. Toads still in business?
…or pork
It probably didn't help that there was a hot dog chain with that name called Der Weiner Schnitzel. Long gone now.
Just make a pan sauce with capers, some white wine , and a little squeeze of lemon and you have piccata.
I am a Brit who grew up in Germany and The Netherlands, my father was a soldier.
I remember visiting the Christmas market in Valkenburg. It is stunning, it has castles, caves, and history galore, plus Christmas everywhere. Absolutely worth a visit.
Stationed at AFCENT/JFC in brunssum by any chance?
@ric84 yep. I attended Windsor School Rheindahlen. We also lived in Birkenfeld, Rheindahlen. And in the 1980s when i was a baby we lived in Münster
@@rachelralph100 To be honest i'm not too familiar with those apart from maybe driving trough münster. However i'd tought i'd be fun to mention that i can basically see JFC brunssum from my balcony.
Valkenburg is indeed a pretty nice place to visit. I regularly drive trough there when going for an after work motorbike ride. Altough i'm not exactly a fan of crowds so during christmas i tend to avoid it like the plague. Excellent place to have a beer on a saturday while looking at all the nice old stuff tough.
@@ric84 Waarom geen hoofdletter meer voor dat brunssum? Is dat wat nieuws? Dat als je er een bloedhekel aan hebt, dat we dan respectloos schrijven, of zo? Of gewoon de gebruikelijke luiheid, niks willen verbeteren? Ik snap er geen bal van, ech nie.
Back in the 1940s, my grandpa worked at a factory as a machinist. The factory was owned by a man of Jewish German ethnicity and he was invited to the owner's home for dinner often. My grandpa loved german and austrian food.
Fast forward to the late 1970s, and I was spending a lot of time with my grandpa while he was restoring an airplane. We'd travel all over California looking for plane parts. Well, one day we were in Southern California at about lunch time and Pop sees a drive through called "Der Wienerschnitzel" and gets excited. He tells me all about Mrs. Goldbaum making him schnitzel 30 years ago and how good it was - so I was ready for a big piece of fried meat. Pop was sorely disappointed when it turned out to be just a hotdog stand. But, we got our hotdogs and had a picnic in the city park and it was fun.
A couple days later, He and I made our own schnitzel in grandma's kitchen (making a horrendous mess) and it was glorious. Another memory is of sitting in the shade of my grandpa's truck at the end of the runway at the airport, eating Hasenpfeffer out of my Star Wars lunchbox thermos cup while the planes landed in front of us. Yosemite Sam was always threatening to turn Bugs Bunny into Hasenpfeffer, and from that point on I knew why.
Just fantastic story!!!
As a Austrian; thank you very much for your very in depth and detailed analysis! You got it spot on; history has a lot of stories but in the end its still just veal and breadcrumbs. If you sill need some contacts to Austria/Vienna for this winter; hit me up! I'll surely be able to help you and your mum out.
The fact that you're still committed to using the word "Bedighted" brings me such immense amounts of joy
OMG same!
What the heck are you guys talking about?
@@AnonOmous-lj1qn In an earlier episode Max discovered the old word "bedight/bedighted" (meaning "to adorn/adorned") and commented that he was so delighted by the sound of it that he'd try working it into his everyday vocabulary. It seems he's succeeded and it's just really cute to see him still use it all these months later.
Unctuous was a good one too!
He also used "poppycock" a few times, so there's that.
When we moved to Germany in the 90s, everyone said that we HAD to go to a local restaurant that specialized in "Butterschnitzel"...literaly, as you might summize. This was a huge slab of pork tenderloin that was pounded within an inch of its life, coated as you have described, and then fried in butter. It also was served with a buttery "gravy" of sorts, mashed potatoes, and salad. You had to get there early and be prepared to wait as it took awhile and served hot off the stove by the "frau" who also owned the place. She had a standing order for the pork from a local pig farmer who also butchered it. If you've never had FRESH pork, I pity you! She routinely turned away disappointed customers since her supply and tables were limited. Germans, unlikely Americans, go to eat and stay to relax over a wine or beer. There are usually only one "sitting" per evening. My mouth is watering remembering this melt-in your-mouth goodness!
My god this butterschnitzel sounds incredible. I need to know where this place is so I can book my flight lol
Fresh pork..... ❤❤❤❤❤ my first introduction was in the hills of KY. My husband and his nephew butchered a hog. My MIL cooked up some. OMG. Thought I'd visited heaven. Brought some home with us. Having spent years in Germany, I made schnitzel.
Yeah but that german dish has nothing to do with Austria! Or Austrian Schnitzel
Sounds delicious! (Also, I think you mean "surmise" not "summize")
You had me drooling!
My German Grandmother used to make us "Wiener schnitzel aus Baden-Baden" (that is what she called it) as my paternal grandfather's family comes from Baden Baden. My Grandmother was from Alsace-Lorraine, not to far away from Baden-Baden. Hearing you speak the German; while also making the Wiener schnitzel brought back some very fond memories! Thank you so much!!
In Baden-Baden könn die Baden baden! 😊
I went to Germany for a couple of weeks in high school and we visited Baden Baden! It was so beautiful
My families mostly came from a bit further south, but Anton Kaiser was apparently residing in BB when he emigrated. Fled to France and got on a ship in Le Havre, ca 1850.
the lemon and parsley part is so real, having grown up my whole live on the hungarian border of sopron, closer to vienna that budapest itself. I can remember places only serving with those two and maybe some mayo style thingie.
As an Argentinean, I love milanesas, which is a version of the schnitzel you can find in some Latin American countries, a probable inheritance from our Italian ancestors. I love you, Max. :)
There’s more to Argentinian food than asado and mate!
It is also very popular in Brazil.
I'm extremely fond of Argentinian-Italian cuisine, there was a restaurant of that style near where i grew up and I still miss it. It's very distinctive and delicious!
The "milanese" is only Italian because it is a dish from Milan and you Argentinians, since you have many Italian origins, have the right to call it "milanesas". The original recipe is only veal, it can be thicker and have bone. Of course the Austrians dominated Milan from 1706 to 1866. Being in Milan they may have learned to cook a "milanese" calling it schnitzel....😂😂😂
I'll be the annoying uruguayan chiming in to say that we also have and love milanesas😜
In Indiana we have a beloved regional dish called a pork tenderloin sandwich, which is basically a comically large pork schnitzel served on a regular sized hamburger bun. Legend has it that this was started by the son of German immigrants who had trouble finding veal in Indiana, but could easily find pork. Since he was serving it in his food cart alongside hamburgers & other sandwiches, it only made sense to slap the schnitzel into a bun. An underrated midwestern food in my opinion!
Who underrates pork tenderloins? I don’t know anyone who has had one that doesn’t want another soon. We have relatives who demand tenderloin sandwiches as their first meal when they come back to Iowa.
You get that at a ton of butcher shops and fast food places in Germany. We just call it Schnitzelbrötchen.
My mom used to make this often, with mustard and pickles. It is delightful. My father is keeping up the tradition and has introduced it to a new generation!
I commented about pork tenderloin sandwiches above, but I'll bridge the gap between Indiana and Iowa because they're big (in all senses of the word) in my part of Illinois as well!
Grew up in Indiana so I miss having tenderloins! Can’t find them in Florida!
As a person from Denmark, I have to recommend the way it's traditionally served here: with a slice of lemon topped with capers, horseradish and a slice of anchovy.
That’s interesting because I found a recipe from the 1860s that had it served with capers and minced anchovy.
And fun fact: we call that garnish “a boy”. There’s also “a girl” but I forget what that consists of right now 😅
LOL all the danes are making this comment.
It looks neat on top of the Schnitzel
@@maudline well now I have a Google search to do lol l
One could say that horseradish is a “spicy sauce”
Hi. I have a different story for you yet. I've heard that the dish came to Vienna from Bohemia because rich Austrians always had Czech staff in the kitchens. Could be. We fry EVERYTHING and always serve it with lemon. When you go for your Christmas tour, stop by in Prague. I'm happy to help. We're right between Berlin/Dresden and Vienna. Our Christmas markets are pretty as well and the rest of the city is much more intimate. I've been to the Viennese markets last year and that's a must. But I still love my hometown more. Stop by!
the more east you go the better the schnitzel too tbh
Could be, tho most sources quote Italy with the "proto" schnitzel, but this has been hotly debated since the crumbing was made differntly. We definitly yoinked your dumpling recipes 😁its also important to consider that austria was kinda of a multi cultural meltingpot esp vienna, so its very likely( as with so many other dishes) that austrian cooks picked it up,put their own spinn on it, and it became renown in Vienna ( which was like THE high society spot of Europe in that time)
Ich muss sagen Max, ich bin beeindruckt. Deine deutsche Ausprache ist nahezu perfekt! I just discovered your channel a week ago and have been binge-ing! After living in Germany for nigh on 20 years, I never expected that something as mundane and ubiquitous here as Schnitzel would keep me enthralled for 20 minutes! That's longer than it takes to pound, cook and eat one. As for Weihnachtsmärkte, a lot of folks here say the Nürnberger Christkindlmarkt (in Nuremberg) is quite nice!
You must be a much more adept cook than I am. I find making schnitzel takes me _forever_ which is why I refuse to do it. But I'm useless in the kitchen.
Perhaps you can clarify something that came up over Christmas. I was with my partner's family, and the topic of the German Christmas markets came up. Her family (in the US now, but Grandma was born and raised in Nuremberg) called them Christkindlmarkt, while I (also German ancestry, but a few generations further back) has only known them as Weihnachtsmärkte. Is the Christkindlmarkt just the name of a specific Weihnachtsmärtkte in Nuremberg?
@@PKDoesStuffIts the Bavarian name. A lot of people know the Bavarian culture from the lederhosen, beer krugs and pretzels and think it’s German culture. But actually Bavarian culture is very different with even different Language.
So christkindl is the Bavarian name for the Christmas markets you’ll find in every town in Germany
@@PKDoesStuff we in Austria say to all our markets arround christmas : christkindlmarkt !
So not only typical for Nuremberg/Nürnberg i'm afraid !
@@resourcedragonreally?! IT was one of the First Things I could do AS a child . . .
to make the Schnitzel bigger you can use the butterfly cut (Schmetterlingsschnitt). Cut a slice from the whole cut but not all the way through and then cut another one equally thick, so that you have a piece of meat that you can open up like a book. Doubles your surface area of the Schnitzel!
You could. Or you just serve two smaller pieces that will give you a slightly larger surface area and are more convenient to handle.
@@michaelkores6860 Nah. If it's a schnitzel it's meant to be proper thin and should be butterfly cut. You can definitely make breaded fried uncut stuff too but in Austria or Germany it's called 'kotelet' (cutlet).
@@ZTTINGS Not necessarily. Without the butterfly cut every desired thickness can be created.
It will also help for more uniform colors of the crust, tu butterfly and hammer it a little
is it even a Wiener schnitzel without the butterfly cut ?
And here I thought all my life how original my family was for not using flour in schnitzels, well, this video shows me. :) We never tried adding the herbs, though, now we must, it sounds delicious!
I mean, if that's how it was originally done, isn't that the very definition of being original?
@@ccggeniusoriginal in the meaning of being unique is what i think he meant
Brother I get this so often, I'll come up with a recipe that is as my generation would call it bussin bussin only to find out months later that a poor Serbian peasant discovered the same thing as me in 1469 :(
Just so you know, I live in a country where schnitzel is a extremely popular dish and almost nobody uses flour when making schnitzel.
So if you ask me your definitely original.
The "Nürnberger Christkindlmarkt" in Nuremberg (southern Germany) is said to be the best and most original christmas market in Germany.
I wish I could visit. Years ago I was in Mainz in a few Christmases and it was delightful.
Der Wiener Christkindlmarkt ist der älteste der Welt, dann erst in Deutschland
I like the Christmas market in Regensburg in the palace. It's not very big but it has great goods for sale and is charming. I have been to both Vienna and Nuremberg markets. I just like the smaller ones better.
Yes the regensburg ones are very cute! Very small but less commercial than nürnberg. I do not recommend the christkindlesmarkt in nürnberg. It's huuuuge and crowded and extremely commercial
Hey, so I know this is a relevant video but it's something I wanted to say after the holidays. My dad is a Vietnam vet and he was a chef in the Marines at that time. He's also a huge history buff. One day when we were talking and I was saying how much I enjoyed history videos he said something he knows no one would ever do but would love to see is information on military cooking and so I showed him your channel and he loved your videos. If you ever so happened to want to do a video specifically on being a part of the culinary department of the Vietnam war that would be amazing and I would just love to show it to him. Your channel is one of maybe three channels he has in his subscribers list.
That would be great!
Show him The Townsends channel for old military cooking and Steve1989 for his MRE and other military ration reviews!
Oh, that'd be cool, then you could bring up the fabled Tabasco and the special military care packages people sent.
@@chemistryofquestionablequa6252 Thank you, I'll look for it
This would be awesome 👌
I actually fry them in butter all the time... like my grandma did. Just keep the temperature low and have some patience. It works! Also, if you get a perfectly uniformly color on the Schnitzel in a restaurant, it's probably been finished in a convection oven.
Not convinced about the convection oven, having observed many schnitzel being prepared in open-plan kitchens… it probably helps to have a fryer with a large volume of oil that maintains a steady temperature and allows you to move the schnitzel around (I was told that movement is key to have the crust puff up correctly…)
No, in fact Figlmüller fries the Schnitzel in very hot fat, only a few seconds each side, together less than a minute. But that's the restaurant way. There's a trick with making the breading, in fact, you do not - ever! - press it on the schnitzel, just carefully put it through the breading, it will be much better.
That's how my mother and I have always cooked them.
"actually"
I start on oil and add butter near the end, that way it doesn’t burn but you get the buttery taste😋😋
The classic Danish version of the wienerschnitzel is made of veal and prepared like in Austria and Germany, but it is garnished with "en dreng" (= "a boy") on the top. The "boy" consists of a slice of lemon with an anchovy along the edge, and this nest is filled with capers and grated horseradish. The wienerschnitzel with boy is served with pan-fried potatoes, fine peas and melted butter. A divine dish!!
Oooooo 😀
The classical Wiener Schnitzel in Austria is served with one Anchovi.
@@derpatrizier 👍
First time I saw a dish with "dreng" on the menu I thought it was a typo 🤣
😂@@larsegholmfischmann6594
Max I salute you! You are one of the few americans I know that really gets most pronounciations of german words quite right. It makes it even more a pleasure to watch / hear your videos! Thanks for the effort!
My husband is from a town called Esslingen, which is a suburb of Stuttgart. It's a lovely Medieval town and holds a Medieval Christmas market every year. I've been many times, and it's awesome! The people who work there are VERY committed to the vibe, and there are lots and lots of different stalls, medieval food, beverages, themed things to buy, entertainers. I love it!
Nice, my mother is from Stuttgart. Small world!
Just a little addition to the translation part:
Schnitzel actually does not come from schneiden or geschnitten (cut)- although the words are related- but from schnitzen (to carve). So actually, as it is cut or carved so thinly, it litarally means chip😉
Max, your content is way past anything on any cable outlet. You pack 10x more info into 20 minutes than everyone else does in an hour. Thanks.
Here in Argentina, we call them "milanesa", comes from the italian inmigration in the end of 1800s, where in Lombardia, they call them "cotoletta alla milanese", and in Sicily, they call them "Cotoletta alla palermitana". We made "milanesa a la napolitana", where you made the milanesa, and then you put in an oven with tomato sauce, ham and chesse, and some fancy restaurants put some olives also.
Same in most of south and central Americas
The lemon is not only for decoration, you can squeeze it (by hand) over the schnitzel so that the juice makes the schnitzel a little more sour
I find the lemon juice makes for a nice contrast with the richness of the schnitzel.
Not just could, but SHOULD :)
I thought that was obvious?
Thank you so much for your content. I will be stuck in a rehabilitation facility for at least the next year. At this point i am almost totally helpless and about as self reliant as a newborn, at this point i am unable to walk, bathe or toilet myself. Thank god i can still type on a smartphone. Being stuck in either a bed or wheelchair can get very boring and all i have outside outside of PT and OT is youtube. Creators like you is all i have to keep me sane.
🍀🍀Best for your recovery.
In Hungary, formerly part of the Austro-Hungarian Empire, schnitzels are still a huge favourite. Here, the pork or chicken versions are preferred, and they are the kind of dish which grandmothers make when grandchildren visit them, or as a Sunday meal. Thank you for covering this classic dish!
See this why we had to break up the Empire, you make chicken schnitzels... It just couldn't have worked
We call these of veal “Viedensky rezen” (a Slovak translation for Wienerschnitzel) while the pork or chicken versions are just “rezen” (Schnitzel). 😀
Nerob chute 🤣🤣 Dal by som si bravčový rezeň z takej peknej krkovičky, na masti s ryžou.
My family loves it too, we live in Russia but the recipe came here with my mother from Ukraine. Considering it used to be part of Polish Lithuanian Commonwealth, I can see how it got here
I'm Czech and my grandma lives in the same town where I live (and work). I go there pretty much every day for lunch, and schnitzel (usually chicken or pork but she uses turkey breast too sometimes) is a dish she makes every now and again. Really nice.
I'm glad that a food expert confirmed my realization that chicken-fried steak is a kind of schnitzel, specifically cube steak beef schnitzel.
In Argentina and Uruguay, these are known as "milanesas" as they were introduced by Northern Italians going to South America. That part of Italy was part of the Austrian empire so it makes sense. It has the herbs (typically fresh parsley but sometimes others too), garlic and lemon. Some people add butter as in this recipe but most just fry or bake them with oil (not lard or fat). Also, no flour covering, just the breading, like in this recipe.
It likely comes from cotoletta alla milanese (Veal milanese), which is basically italianised Wiener schnitzel or a "sister" dish: en.wikipedia.org/wiki/Veal_milanese
Nada mejor que una milanesa napolitana acompañada con puré de papa o papas fritas. Yo, por mi parte, prefiero la milanesa de pollo
We also have milanesa in Mexico as well, also breaded and fried
I was waiting to this reference 10:05
This is still a very popular dish in Poland. We call it "kotlet schabowy" and is made from prime cuts of pork. It is done nearly exactly, as you've shown here. I love it, my mom was making it often ;)
Polish kotlet is different, it is more thicker and juicier.
Also in Germany "Kotlett" is very common. Thick and often with bone.
In Croatia they just call it Svinski Kotlet. Flattened just like the Schnitzel, either with/without breading.
@@flonkplonk1649for the Germans Kotlett and Schnitzel(which is flattened) is different.
@@garynilsson416 no it's a "Schweineschnitzel" then and very common in Germany
Hi Max! On the Christmas Market mission, I'd really recommend paying attention to the smaller cities. Like many other have commented, smaller cities like Speyer, Lübeck, Regensburg etc. host less touristic markets, often serving very local drinks and food. (In my neck of the woods, everyone goes crazy over our particular stlye of mulled white wine. :D ) Sure, Vienna, Munich, Cologne (huge with the English & Dutch tourists during Advent) et al have many markets to choose from, some neighborhood-small-ish, many large and sometimes even quite beautiful but it's really the smaller cities I'd urgently recommend visiting, for a less commercial, more regional, more cozy feel. Also, Speyer, Regensburg, Augsburg, Weimar, Aachen etc. are some of the most historic cities worth exploring!
I’d also give a big endorsement to Aachen. Lovely Christmas market and interesting things to see besides that.
@@zanforian I'd love to see Max have an excuse to talk about Charlemagne, so a visit to Aachen might inspire him!
In Austria, Graz is still somewhat of an insider tip.
if you go to the München Xmas market I recommend a side visit to the Bayerisches Nationalmuseum
Lübeck was pretty last year!
Great Video and very intresting!😊 Thanks for that! If you want to visit Christmas Markets in Germany, the best are in Dresden, Nuremburg and Rostock! You said that the Breading on your Schnitzel did'nt puff up, most likely this is due to the fact, that you pressed it on too hard 😉 Pro Tip: if you really want the breading to puff up while frying add 1Tb of lightly beaten whipping cream to the eggwash and use coarse Breadcrumbs or even Panko Breadcrumbs its ten times better! Figlmüller makes their own coarse Breadcrumbs and flashfries their Wiener Schnitzel in three different fats and pans, first in vegetable oil then in claryfied butter than it's gets finished with butter. Due to the fact that the Schnitzel is pretty thin, it happens very quick, about 30 Seconds in each pan. Schnitzel which is made from pork, turkeybreast or chickenbreast is called "Wiener Art" (a la Viennoise in classic french cuisine) in Germany it's because Wiener Schnitzel is a protected term and a Wiener Schnitzel always has to be made of Veal, almost always a thin slice from the topside is used. Its also often served with some capers aside. The use of the Lemon with Schnitzel is from the old days, where the quality of the meat was very varying and cooling was a problem. The acidity of the lemon also cuts the taste of the heavy frying, but it's mostly done for presentation Purposes today, because the lemonjuice makes the crumbing soggy and doesn't add much too the flavour than a sour taste, I would always advise to leave it on the side. The Schnitzel itself is as good as it is and the chef gives all his passion in the kitchen to fry it crunchy and puffy for you to enjoy. 😉
Came for the Wiener, stayed for the Schnitzel
Don't we all?
That’s a weird thing to come for
Yes, forever
@@theKhaosFactor I'd come for a good schnitzel
GHEEEEEEY
As someone who has moved from West to East Germany, I want to share the fact that Jägerschnitzel caused a culture shock as there's two different meanings. In the West it refers to a classical Schnitzel with Jägersauce (dark sauce with mushrooms) and usually with fries. In the east it refers to a mock Schnitzel made from a big slide of sausage (Jagdwurst) and typically served with a plain tomato sauce an pasta.
It has always been so amazing to me that so many foods have their own version around the world, like dumplings/raviolis. These schnitzel remind of the tonkatsu that I had in Japan. A thinly pounded pork cutlet (or other meats can be used) are fried and then can be topped with a tangy sweet sauce, almost like a barbeque sauce. I love all your episodes, and I even got my dad watching them with me over the holidays!
Tonkatsu in Japan is very clear in its origin: it originated from whatever recipe involving breaded fried piece of meat from whichever Western country that set up shop in Yokohama during the 1870's. It's part of the "Yoshoku" (Western cuisine) family of recipes that was localized to suit Japanese tastes.
Japan's relationship with meat is unique in terms of its historical and socio- political aspects. Save for a few times Japan as a society didn't eat meat up until the 1870's, primarily due to practical reasons (cows are useful as beasts of burden) and religious reasons (due to the prevalence of Buddhism - which forbade the killing of animals for food - for most of Japan's history until the rise of Shintoism in the 1870's).
Japan's affair with eating meat can be pinpointed at a specific date: somewhere in 1872, the Emperor Meiji ate beef for the first time in a restaurant in Yokohama. This wasn't because he wants one (he doesn't even know what beef tastes like by that time) but because it is a political power move proclaiming 1) his intent to modernize and westernize Japan (as eating meat is seen as both "Western" and "Modern"), and 2) setting a show of force that the Imperial-led new order is here to stay (as the prohibition of the eating of meat was mostly enforced under the old Shogunate government who patronizes - albeit for a political reason - the Buddhist establishment, which the new imperial government wants to upend with modernization, westernization, and the patronage of Shintoism which doesn't have rules against eating of animals)...
The name seems to come from the French côtelette or the Italian cotoletta alla milanese that Mark mentions in the video, but has been fried in a style more similar to tempura.
@0:13 Let's open a dinner called Hotdog and sell waffles with strawberries and cream. 😂
My grandma used to make Schnitzel quite often and always used the oven to bake them. In retrospekt it makes quite a lot of sense actually, since the cuts of meat were pretty big and that way everyone could eat at the same time without having to wait for the next batch to be ready.
Also: if you want to take the crust to another level, i suggest to use panko.
Edit: If you are interested in german Christkindelsmärkte (christmasmarkets), there are several options: one is the classic ones in big cities like Nürnberg, Bavaria. It is one of the biggest christmasmarkets but personally i feel it is too touristy and just packed with people. Second, and my personal preference, are the markets in the smaller towns. They aren't as overcrowded so I enjoy them more and they give me a more cozy and relaxing feeling.
I feel like if you use panko though it's katsu instead of schnitzel haha
@@Tinil0 true that :D but since I grew up in germany it will always be Schnitzel for me :D
My mother was stationed in Germany when I was a child and I remember the Christmas Market in Rockhausen where we lived very fondly. Peeling hot fresh roasted chestnuts trying not to burn my fingers, lebkuchen and so many types of cookies. So many stalls hanging with all kids of delights, I miss it. I also always wanted to have schnitzel everytime Mama asked what I wanted if we were going out to eat. I can still remember her saying I couldn't eat it all the time and pouting.
My mom was full blooded Hungarian, and frequently made veal cutlets. The spicy sauce you mentioned sounds a lot like a sauce she made from canned tomato sauce, paprika, and thickened with a flour and milk slurry. Whenever I make chicken or pork cutlets (can't afford veal anymore) I always make the sauce. Great video.
Schnitzel with the Zigeuner / Gipsy sauce is actually quiet common in Germany. We call it Zigeuner Schnitzel. Another variation is Jäger Schnitzel (Hunter Schnitzel), paired with a mushroom cream sauce. Classic Wiener Schnitzel is often paired with cranberry jam (Your pronunciation is excellent btw 😉)
But dont mix up Jägerschnitzel and Jägerschnitzel!
(GDR cuisine also had a "hunters" schnitzel, but it was VERY different, with a processed sausage instead of raw meat)
There is also Kochkäseschnitzel, in the region of Franconia. Literally Panaded Schnitzel covered in thick cheese sauce
My Oma was an excellent cook. She always topped her schnitzel with a squeeze of lemon and about a teaspoon of capers warmed in a tablespoon of melted butter, (measurements approximate, per piece). She was from the region near Dresden.
This show should be on national television. It's one of my favorites.
My father was in the army in 1950-1954. He was a small town Arkansas boy. His group was to occupy Germany and keep peace there after WWII for two years. Then they were guests of Germany. He always told me how the German regular folks would take in American GIs and cook them Wiener schnitzels and some kind of a potato dish that he loved.
That's is awesome having a country you were fighting with and for at the same time to welcome you into there homes and feed them is just awsome
Thank you Max, for this great contribution to spreading Austrian culture! It has already been said that a good butcher can make a butterfly cut to get a larger cutlet. You also get a very thin schnitzel, which is essential for good quality. A traditional side dish is a light potato salad (without mayonnaise) or cucumber salad. By the way: Schnitzel with, for example, pork or chicken instead of veal should be called “Schnitzel Wiener Style” to distinguish it from the original Wiener Schnitzel, which must always contain veal. Another tip: To make the schnitzel less greasy, you can place it on a few layers of kitchen paper before serving to remove excess cooking fat.
TH-cam has a delightful video by Wolfgang Puck at his Las Vegas restaurant (?). He prepares Wiener Schnitzel with sides of cucumber salad, potato salad, greens, and some lingonberry preserves. It sounds like a DELICIOUS meal!!!
Another video covering Austrian food? Awesome. Thanks for showing so much love to our cuisine recently. :)
Omg I’m drooling. My dad was Austrian, I grew up in a German restaurant and good schnitzel, yes the veal kind, is home to my heart. 🤦♀️💞🤟
I come from a very german family and schnitzel has always been a big part of our food history. My omi taught my mom and I learned through her how to make it too! Lots of work but so sooo delicious! She also taught my mom how to make Grießnockerlsuppe (affectionately called "grease knuckle soup" growing up lol) which was usually an appetizer for Christmas dinner :)
Grease may sound like Grieß, but it couldn’t be more different. Grease is fat, Grieß is semolina or grit, the main ingredient in porridge and stuff like that. I also come from a very german family, in fact I am german. Greetings from Munich!
Habediehre.
@@LisabonMusic Semolina dumpling soup
@@LisabonMusic Danke für's Richtigstellen! :)
Or any european actually...
Austrian noctua checks out!
Got your book for Christmas, just want to say Thank You for the wonderful and informative history lessons in the book! Even my mother, sister, and grandmother gets to learn something every single day, we love it! Keep it up and wishing more success in your life and career❤️❤️
I grew up in Indiana and what Hoosiers call a pork tenderloin is just a pork schnitzel on a regular hamburger bun with ketchup and pickles. The tenderloin needs to be pounded to the size of a dinner plate to make the bun look comically small. Love these regional specialties!
It actually might be a polish Pork Schnitzel that's s a normal cut of meat specifically tenderised to comically large, plate dwarfing proportions, tho putting it in a burger must be an American evolution
Booo boooo indiana Booo Go Kentucky!!! C-A-T-S cats cats cats
@@adamsosna7263 nothing against folks of Polish descent but odds are against it as there are way more Germans in Indiana than Poles, until you get up north. Germans beat the hell out of their pork schnitzel. I used to get a "Schnitzel mit Ei" (S. w/fried egg) at the Grafenwöhr Kantine on Base, and it was as big as the plate.
The size from the Wiener Schnitzel comes from the "Butterfly cut" of the meat. You cut one peace of meat, cut it in the lengthways. But not completely. So you have the double size.
italians have practically the same dish but call it “fettine”, which basically translates to “slices”. typically, beef cutlets are used but my family typically uses veal. it’s prepared with flour, egg, and breadcrumbs and is only served with lemon. you can also make it with red sauce. thanks for another great video max!
That sounds really good! What kind of condiments to italians like to use? I'm eating Cappicolla for the first time as I type this and it's so good
@@pharaohsmagician8329 i am actually quite unsure. i don’t generally think italians have distinct condiments like other cuisine such as mexican or chinese. as italians, at least from my perspective, there is an emphasis on only using sauces, oils, etc. to cover the bases of where a condiment should be in the dish. take with what i say with a grain of salt, as it’s an italo-canadian view, and perhaps mainland italians, as well as the diasporas to argentina, brazil, america, and australia may have produced local and distinctive “italo” type condiments. hope that helps!
As a sauce generally if my nonna is makeing it she either makes a general lemon sauce with oil , but normally she never makes a sauce , t'ha being said we eat it with bread and sometimes a leaf of lettuce, as a child i was told eating it with bread makes you feel fuller and helps absorb the oil
@@giannicolamatteo8155 the bread is crucial too! are you in italy?
By bread i mean a slice of bread , the breading used for the coating is always there
I live in Germany (moved there from the Netherlands 9 years ago) and the German Christmasmarkets are the best! I'm a professional singer and performed with my Victorian Carolling ensemble at the 'Heinzels Wintermärchen' Christmas market in Cologne. We did about 20 different markets in 2023, but that one was definitely the nicest! Also the Christmas market at castle Dyck in Jüchen is really pretty.
Having subscribers who are locals taking you to cool food spots is a flex I appreciate. That’s awesome!
In Czech we call Řízek and preapering from pork meat ( chop) and also frying on pork fat, Its our chrismas main dish with potatto salad.
The blossoming smile as you took that first bite - that's the comforting power of a schnitzel. Romanian schnitzels aren't as good, but they're a staple of our cuisine and we love them SO much.
As an American who is engaged to a German who lives in Austria, I can confirm the best Wienerschnitzel is to be had in Austria. I'm lucky to have had it homemade there often. Sehr lecker! 🇦🇹🍗♥️
Try Jaegerschnitzel some time, too, if you have not!
Lehr secker!
The "sehr lecker" outed you as someone who has contact with Germans, without a doubt ^^ Nobody in Austria says "lecker" without being sarcastic ^^
I would recomend checking out a medieval Christmas market in Germany, there are usually a bunch of them across the country and I think it's a really unique experience and the food and drinks are always amazing, even providing a lot of good vegan and vegetarian options
As a Austrian Chef i recommend you this : Kalbsfleisch, Salz , Pfeffer , Muskat , Mehl Ei und Brösel, dazu Petersielienkartoffel in Butter sautiert. Zitrone und Preiselbeeren
Mehr gibt es dazu nicht zu sagen.Und immer schön die Pfanne bewegen und das Schnitzel mit dem Fett begießen.
@christophmiessler5459 Schmalz! Es sollte entweder zuerst in Öl und dann in Butterschmalz gebacken werden oder in einer 50/50-Mischung. Einige bevorzugen reines Butterschmalz, aber ich finde den Geschmack zu intensiv. Das ist jedoch Geschmackssache und liegt wahrscheinlich daran, dass früher Butterschmalz häufiger verwendet wurde. Sonnenblumen- und Maiskeimöle spielten in der Vergangenheit in der Küche eine untergeordnete Rolle.daher kommt auch die tradition mit dem Butterschmalz ! Aber erklärt das mal einem Amerikaner der aus einem Schnitzel einen kompletten Affenzirkus veranstaltet
@@pirminkogleck4056 Genau das meinte ich.So sind sie eben.Steak ist bei mir etwas eigenes. Wiener Schnitzel ist Wiener Schnitzel.50/50 Mischung ist mein Favorit.
@@christophmiessler5459begießen? Das muss schwimmen!
Fantastic! You know more about the Wiener Schnitzel than the most of us Austrians. You're absolutely right, the fluffiness comes from the coating of flour. Don't miss the step! And the difference in color comes from the fact, that most of the restaurants make their Schnitzel in a "Friteuse" with Oil, not with clarified Butter. But the clarified Butter is a must!
In Denmark the Schnitzel (we use the German term) has become quite popular and is usually served with a "dreng" (litt. "boy") on top that consists of a flat slice of lemon, pickled anchovies, salted capers and shredded horseraddish.
It's generally served with fried potatoes, boiled green peas and melted butter.
And it looks neat.
that style of serving is apparently called «Wiener Garnitur» in Berlin (and probably the rest of Eastern Germany) but noone in Vienna or outside of Eastern Germany has ever heard of it
A traditional viennese condiment served with schnitzel consists of parsley, lemon juice, anchovies, salt capers and finely grated egg white.
@@fariesz6786 -except of in Denmark..
@@u_u4640that could even be the "spicy sauce" the cookbook called for. Yes, today we wouldn't really say that that's spicy but I guess saltcapers, anchovies etc. mixed up, could be called spicy in a "spice" not in a "hot" sense
Breaded cutlets are found all over Europe😊 In Poland we have "kotlet schabowy": a cut of pork tenderloin, pounded flat, dragged in flour, then eggwash and fried in oil or lard (IMO lard is superior). We eat it with mashed potatoes and salad. Popular side dish is Polish bigos (hunter's stew from sauerkraut). Hearty, but delicious.
I have the feeling the breaded cutlet is as universal as the meat filled bun or pastry, the stew and the flatbread.
I lived in Austria as a kid and have been back a lot and eaten a lot of schnitzel - it is often served with a not-very-sweet jam which I think is lingonberry, as well as the mandatory lemon slices. Love the channel!
I am an original Vienna boy abroad and this video makes me miss my Heimat so much.
BTW I worked 20 years on the Christmas market in Vienna.
If you visit the mayor markets on Christmas, go on a weekday otherwise it will be very overrun.
@@Lemendeer yeah but maybe they like it :D maybe they can enjoy the rathausplatz with some ice-skating if it's cold enough at that time.^^ and then drink some turbo punsch because ... why not. also one thing I do miss a little from leaving vienna. although here in spain where i live ... christmas is the least touristic time which means I do love the quite in december ^^.
My sister made chicken schnitzel with homemade German potato salad this weekend. It was so good.
Potato salad with mayonaise or the "true" one ?
With mayo is the true one...as a hamburger the vinegar is just too sour (calling myself hamburger is weird in english)@@ottovonbismarck2443
@@ottovonbismarck2443 Bacon grease exists for a reason
no mayo or miracle whip in GPS@@ottovonbismarck2443
And now I’m really hungry…
Having lived in Germany for 4 1/2 years, we enjoyed the Christkindl Markets in Nuremberg, Rothenburg O.D.T and Munich.
Wiener Schnitzel is usually served with Preiselbeersauce (cranberry sauce) - I highly recommend trying it! The sweet tanginess is just perfect for the crunchy Schnitzel. :)
Hey, German viewer here ! In my local town (Tübingen) there's a Christmas chocolate Market(called chocolart), which means EVERYTHING is chocolate related (and Christmas-y)and I heard from multiple People that the Christmas Market in a town nearby (Esslingen) is really really beautiful, like a must see.
The Christmas market in Esslingen is worth a trip! It‘s famous for having a section that‘s more like a traditional Christmas market and another section that‘s a medieval Christmas market.
Been to both several times. Great experiences at both.
As an Austrian who grew up eating Schnitzel almost every week - here is my best tip for vegetarian Schnitzel: use celery root as your meat substitude, bread it, fry it and serve just like a normal version :) The celery root brings so much more flavor than any "substitude meat" and is usually a very affordable vegetable during winter months ❤ Mahlzeit!
Do you have a recipe for vegetarian Schnitzel? (I have not seen celery root in my local grocery store. Is it called anything else?)
@@stephenfisher3721 hej - maybe Wikipedia can help in finding similar veggies? en.wikipedia.org/wiki/Celeriac?wprov=sfla1
You could also try Cauliflower, Kohlrabi (cabbage turnip) or Eggplant! :) i've had all these before and they need to be blached or steamed before bresding and frying but definitely worth a try! :)
One can also bread mushrooms and fry them, they are delicious. I had also the opportunity to eat a wild mushroom that has a huge top, cut in four and cooked like a schnitzel, it was amazing!
@@mimisor66Puffballs, which can get quite large, are excellent in this application
But why would you eat Vegetarian "Schnitzel"? Doesn't make sense to me
My mom is an excellent home cook & a history lover, so I got her your book - and got it signed in Boston! - and introduced her to the channel for Christmas. She also happens to be an Air Force brat who went to high school in Germany, and she made schnitzel for dinner one night while I was there during the holidays. So thanks for posting this episode now; it hits close to home in the best way. 😁
Thanks from germany for this video, especially for unvcovering the role of the flour. I learned it from my mother and she, as any other i asked, told me, it is used to let the breading stick to the meat. All the trials of myself in the last 30 years or so had the flaw of breading that fell off. Sometimes tiny lumps, in the worst case a whole side. I tried real hard to cope with it. Best trial was with some Parmesankäse, i add to the egg. It sticks better with it, and also tastes very good, but isn't original. My sister, who used to be a cook in a bistro and now in a very special location called "Besenwirtschaft", then told me, that she doesn't use the flour anymore, having no problems. But she still believed it is for letting the breading stick to the meat. With your video it all gets clear now. A real eyeopener. I look forward for my first time making it right.
But let me add a comment or two. I stopped using a hammer to flatten the meat. Instead of that i use a pot or pan with a heavy and perfectly flat bottom, which has to be bigger than the flattened meat. It avoids the meat rupturing at the edges of the iron, when it comes down. You also don't need too many strokes, to get it real flat.
Second i want to tell you about a variant of Schnitzel, i learned to love in Hessen (I am from Baden Würrtemberg, near Stuttgart). In Hessen (around Frankfurt am Main) they have two kinds of special cheese. The one is called "Handkäs", the other is called "Kochkäs". Handkäs is a low fat cheese (very low fat), which is fermented somehow, so it has a very special smell and taste. Normally you eat it with a sauce made of Oil, Vinegar and Onions, called "Mussig" (Music). And indeed, the onions tend to make some music after you ate them. But you can also melt Handkäs onto a Schnitzel or a Steak, and if you do it right, it tastes gorgeous. Kochkäs is made of Handkäs. Its produced by cooking it very carefully with some cream, butter, cord and some other ingredients like natron. And you can use it to cover a freshly fried Wiener Schnitzel in a delicous covering of warm Kochkäs (Or just eat it with fresh bread and some mussig too). I guess Harzer Käse is nearly the same as Handkäs and a bit more common. In Hessen it's almost everytime Schnitzel made of pork, like in most german menus.
The Besenwirtschaft by the way could also be interesting for you. It is a very local appearance, common only in the middle of Baden Würrtemberg. Traditionally they serve anything you can make of Grapes and Pigs. Anything! Very famous is the "Schlachtplatte", wtih Salted Pork, cooked Pork Belly, Leberwurst and Blutwurst on top of a big mountain of Sauerkraut. And if you are at a very traditional Besenwirtschaft, you can also have some parts of the pigs head like nose, ear and so on. I tried that once and swallowed it bravely. It tasted quite good, but the texture and the noise... Better don't think of it. I am almost sure, that some clichees depending us germans origin in such traditions like the Besenwirtschaft. I miss it here in Hessen (100km away from them).
My wife and I were in Austria (Vienna, Salzburg and Innsbruck) the week before Christmas - for the Christmas markets. We have been multiple times to Germany and Austria and I would have to put the Salzburg Christmas market up near the top of the list of all those that we have visited. Plus, Salzburg is such a quaint town with History and food, how can you go wrong. Hamburg, Nuremburg, Dresden, Passau and Regensburg are also very nice. Each Christmas market is unique in the things offered for sale as well as the foods. We usually just book hotels in the city we are interested in and rely on the train systems to get from city to city. Most of the larger cities also have wonderful subway/tram systems so you likely won't need to rent a car. If you find you need a ride, Uber is present and usually cheaper and more reliable than standard taxis. You don't really need a "guide" or to arrange an organized trip to do this - in fact, I wouldn't recommend it at all. One tip I would make is to make dinner reservations as early as possible because getting a dinner reservation at the last minute is much harder than you would think - even during the week. Safe travels.
Lübeck is even nicer than any market in Hamburg and quite close.
Normally I skip past ad segments, but I tend to sit through Max's just because the content has been so consistently good for so long now.
The Christmas Market in my hometown of Luebeck is decently famous for being one of the best- it's very cozy and Luebeck is a very pretty city with a lot of history. Definitely recommend it!
And North German cuisine is really deserving of more attention. Given Max is on the record for hating Kale, he'd be setting himself up for a traditional North German Grünkohlessen...
Ooh ich war am 31.12. in Lübeck, die letzten Märkte haben am 30. geschlossen :( aber es war sehr schön :)
I just found your channel here three days ago. I love it! Especially, since I grew up as a kinder [youth] in West Germany (1984-1990). Growing up in West Germany was a tremendous experience! I was able discover and eat many dishes of German cuisine. Depending on the many regions of Germany. I was able to travel with my parents to Austria, Italia, Francia, Belgium, The Netherlands, and España! So, my pallette and old factory senses broadened! You definitely have some very cool episodes! I love gastronomy history, your input, and the recipes you add to the episodes! Cheers, Herr Miller! Danke!
Hi Max! I just came back from Vienna in December and got to experience a lot of the Christmas markets, it’s really lovely! They’re all very accessible and everyone speaks English, so you should have no trouble getting around. The two main ones I would recommend are the one in the Rathausplatz and Stephanplatz, but there are so many everywhere you definitely won’t miss them. Enjoy!
The bigger Schnitzels are made with a little trick: You cut a slice, but you just dont cut all the way through it. Then you cut a second slice off and then you can just unfold your "Schnitzel" thats twice the size as your piece of meat you have. That way you can have a bigger Schnitzel like in the restaurant in the video.
It's called butterflying the meat
You can also double coat them in bread crumbs.
@@halfabee wrong, you dont
The meat is pounded to make it evenly flat and to tenderize it by breaking all fibers , it also spreads out covering more area.
@@McGhinch yup, thats the trick to make the schnitzel so gigantic, but also super thin. It fries in seconds.
I grew up in a small southern Swedish town, and one of my classmates had a dad who was a chef (ironically, so was my mom but she worked as an accountant because she hated being a chef). As it turned out he was an award-winning German chef who was a flipping master at the schnitzel. He didn't retire until about ten years or so ago (he was over 80!), and kept running restaurants that had 2-3 Michelin stars up until he retired.
As an Austrian boy, oh boy, I could talk for hours about das Wiener Schnitzel. Surschnitzel, Cordon Bleu, Naturschnitzel, Mailänderschnitzel. And then there are all the special varieties... like adding cornflakes into the breadcrumbs, so it gets super crispy... Well, I’m off to my favorite butcher to get some veal. And to make it like it has to be, Petersielkartoffeln...
The Christmas Market in the Ravenna Schlucht (black forest in the Höllental, wich means Hell-valley) is very famous. As for people that might be able to help, I work in a hotel 15 minutes from where the bus starts for the market😅.
I just wanted to add: a Schnitzel made like this, but using another meat than veal is called Schnitzel Wiener Art. You can actually often see this in restaurants, cause you are not allowed to call it Wiener Schnitzel if for example porc was used.
You just missed it at the time of the upload, but here in Vienna you can find weihnachtsmarkts pretty much everywhere around Christmas time. The most impressive one is definitely the one in front of the Rathaus, the municipality here in Vienna, where the entire park is decorated with lights, an amazing cozy market is settled right in the center where you can find all sorts of traditional food and drinks, be careful with the mulled wine and punch, they can pack a punch, as well as souvenirs and an amazing multi-floored ice skating ring. The ring itself is so grandiosely decorated with lights and ornaments, it’s definitely a sight to behold. I’ve only lived in Vienna 3 months now and I was so impressed with how wonderful the Christmas markets are, it’s where both young people and families go to have a lovely time, always buzzing with people in spite of the weather conditions. I hope that helps!
Here In Italy the " cotoletta alla milanese " is often fried in extra virgin olive oil and goes perfectly with mashed potatoes or French fries. It's my favourite dish!
Cotoletta milanesa cooking with butter not oil..at max oil with butter, the original version
Loved the stories, I would just like to add the way my mother served the Schnitzel at home. All being equal, she would serve each piece, while still hot, with a knob of butter topped by a round slice of lemon, with an anchovy at the centre curled around a caper and sprinkled with finely chopped parsley. Devine!
It just occurred to me that the Mexican milanesa is CLEARLY derived in style and name from the Italian Cotoletta alla Milanese. 🤯
Hahah a dish I probably had once a week growing up.
The Cotoletta alla Milanese involves a bone-in, thick cut of veal. However, there's another popular version of the Cotoletta which we call "Elephant ear" which is a boneless, thin cut of veal and which is actually, as you may guess... the original Wienerschnitzel, only with a different name :-) So I would say the Mexican milanesa is in fact a beef Wienerschnitzel :-)
Australia has a chain called Schnitz. It does sell (chicken) schnitzel as burger, wrap, ‘schnugget’ and plate, with salad, slaw and chips (fries). It is also sold in every pub and club. My local club has $10 schnitzel special on Tuesday nights and packs the place out.
As someone who's not a fan of red meat, chicken schnitzel sounds awesome!
Chicken schnitzel and chicken parmigiana (Parmi or Parma for short) are so ubiquitous in Australia that I never thought of it as a novelty or historic dish. And it's pretty easy to find other meat options. Probably comes from the large amount of German and Italian immigrants in Australia.
What a lovely coincidence: I'm from Austria. And I just found your channel a couple of days ago. I love your videos and I've been watching a ton of them. And just when I started watching, you come out with a video on our national dish!
Anyway, even though I'm sure you'll find _way_ more qualified people than me to help out with your trip to Vienna (I live a couple of towns south and I'm not in the capital very often), I'd be happy to help in any way I can!
Keep up the amazing work!
I'm from germany, have lived in munich now for a year, studying english.
I would highly suggest visiting the Weihnachtsmarkt in Nürnberg, it is the largest, and often cited as the most beautiful. Many christmas treats are from Nürnberg.
If you want to see some less traditional markets, the Tollwood in Munich is THE place to go. Featuring dishes from all over the world, events, bands, bazars and art.
I would also suggest visiting some smaller markets, away from the dense city centres.
Having been to Austria many many times I can confirm that no other Schnitzel compares to the buttery smoothness of an authentic "Wiener Schnitzel".
And should you ever happen to find your way to Graz, visit the '3 Goldene Kugeln' near the 'Schlossberg'. They have hands down the best Wiener Schnitzel in the world.
hello Max! Long time watcher first time commenter. Two things:
- the puffing up definitely helps with the flour. What can also help is using a little sparkling water/club soda in the egg wash. Then it's flour > egg > (very very fine) breadcrumbs and this usually does the trick. (maybe another commenter has already mentioned this hack)
- Christmas markets are almost always better in smaller cities than in larger ones, though there are classic ones like Dresden (the oldest Christmas market) and Nuremburg (famous!). To be perfectly honest, the Christmas market I enjoyed most was Tallinn (Estonia). But Lübeck is a close second! Would also recommend Rothenberg ob der Tauber for similar reasons (walled city with historic buildings). Strategically, it can be useful to scope out smaller towns that have a solid touristic Altstadt with plenty of nice old buildings (for, er, rather obvious reasons there aren't many of these in many larger cities in Germany) and then the Christmas market that is likely to be hosted there will be pretty stellar, with good local food and a more authentic experience. Some regional varieties of food exist: in the west they're fond of Grünkohl (stewed kale, with some sort of topping - usually wurst). I live in Berlin, and imo the most interesting Christmas markets here are the non-German ones that pop up for only one weekend, like the Finnish Christmas market, or the Japanese Christmas market, or the Bohemian Christmas market, etc etc. But if there's kids on the trip then a big city Christmas market will have funfair attractions like rides and games and that's pretty great if you're 8 years old. I could literally talk for hours about Christmas markets. ah but your mum probably has got enough to go on in the rest of the comments already!
- oh and a secret third thing. Your boar's head with black sauce was our Christmas feast this year and it was absolutely phenomenal. Thanks so much for the recipe!! I am keeping it forever :)
I fondly remember my first Wiener Schnitzel in Vienna 40 years ago, so huge, so delicious, thanks for rekindling the memories, Max! I also remember how cold it was the first week of December and the beautiful Kris Kringle Market in front of the city hall. I still have some of the Christmas decorations we bought there. I hope you will have a wonderful trip. Cheers~
The market is called Christkindlmarkt, literally Christ Child Market. In Austrian tradition, Christmas gifts not brought by Santa, but by the Baby Jesus.