The Legend of the Wiener Schnitzel

Rada rada

In Italy they make this same recipe, out on the grill, with cheval.

What I hate is when you go somewhere and friends order a Chicken Schnitzel, and they bring out a whole Chicken Breast wrapped in Bread Crumbs and deep fried until it's the color of boot polish. I tell them that's not a Schnitzel, and they look at you like, you must be from Mars. Of course it's schnitzel it's got bread crumbs on it. Usually, they don't like it, and I'm not surprised. It would have to cooked so long, it's either dried out and tough or it's mostly uncooked.

That's the whole secret to any schnitzel, must be thin so it's cooked really fast.

Don’t say he worked for taco bell, it insinuates that he was an average employee. He was a corporate bro. Not an innovator.

But isn't a corndog...a...wiener schnitzel?

wait, so schnitzel is literally "cutlet" etymologically , its not just a lookalike

Lemon slices with parsley is called a girl in Denmark, a boy. Is a lemon slices, kapers, horse radish og ansjoser, useally served with a wienerschnitzel in Denmark. The danish kitchen addopded the wienerschnitzel just like Wiener bread , known as Danish bread

Maybe they figured out breadcrumbs tasted better than gold.

There is another sauce I learned from my Czechoslovakian Mother in Law. She served cutlets with fresh grated apple mixed with fresh grated horseradish root. It is like a fresh relish and is lovely.

Quit BABBEL'ing.

Really funny how it looks a "bife a milanesa" from here in Brazil, which the name would translate roughly to "Milanese beef"

When we make schnitzel we do use pork and we like a piece of pork tenderloin about an inch thick and then we pound it until it's almost paper thin. It gets pretty big so maybe that's how they're able to cover their plates. Breaded and fried as you say. Delicious

Absolutely! The breaded pork tenderloin of Indiana is one of the finest sandwiches in the world! I live in Florida now and we make them ourselves using a secret breading recipe from speldersville inn in terre haute Indiana.

In Brazil we call the breaded steak with thin or pounded meat Bife à Milanesa (from italian Milanese).

It's stupid but I think you should try sicilian cotoletta. It's another "thing"

Many moons ago, in the late 1960s, I lived in Bavaria. Schnitzel there, from whatever meat you choose, is so much better than the Chicken only variations you get here in Tasmania. If they have any other type, I've yet to find it.
Frankfort, Michigan, though, has a few German restaurants that serve good schnitzel.

Covered pan of neutral oil then butter. fry the pieces topping pan up with butter. When done deglaze pan with beef and chicken stock powder, a little flour and water or better pea water. Make gravy serve with lemon to squeeze and roasties with peas. Try it and then tell me I'm wrong.

Babble sucks
There are better free courses on YT

I lived in Brasil for several years, 250 jm west of Goiânia, (near city if Rio Verde). This dish was very popular at that time and place. It was known as "Filé á Milanesa" and served with rice and beans, boiled mandioca (yucca root), and/or salada maionese, basically potato salad with green olives and a lot more mayonnaise.
Excellent eats!

Max loves Weiners!

Glad German Americans Did Children Fried Steaks in TEXAS.. 😊

Where im from in AR/LA we eat "deer steak" which is just thin sliced venison breaded and fried. Delicious. I guess that's rednecksnitzel.

Maybe the spicy sauce was buffalo wing sauce

es parecido a un platillo mexicano llamado Milanesa, al parecer tanto argentinos como mexicanos les llego la receta desde Italia.

it's an Aussie pub staple
we call it the Shnitty

My dogs name is schnitzel. German people think we’re weird for that one

Where do I find clarified butter? The dairy section of my Supermarket?

A lot of older recipe books didn't specify all the steps necessary, they assumed the cook already had skills. It might have ignored flouring the meat, and assumed someone breading the meat knew to include that step.

Schnitzel is what crack hopes it was

ahem, RADA RADA RADA

RADA RADA RADA RADA

I use olive oil instead of butter so I can leave an extra day or two

Schnitzel and fries with a cold beer on the side. You can't go wrong!

So it's veal parm without the sauce and cheese.

Some good mash potatoes and some Spaetzle with it and it's 💯💯💯😎

Love a nice schnitzel. Like mine with a side of spaetzle.

I'm gonna be totally honest, I had no idea Wiener Schnitzel wasn't a sausage of some kind.

Thanks! I love your channel!

Well that is out, allergic to eggs.