Schnitzel - veal, chicken and pork versions - with cucumber salad
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- Опубликовано: 29 июл 2020
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**SCHNITZEL RECIPE**
Thin pieces (or pieces you can cut thin) of lean, tender meat, like veal cutlets, pork loin chops or chicken breast (it's gotta be veal for Weiner schnitzel)
salt
pepper
flour
egg (with maybe some mustard mixed in)
breadcrumbs (I recommend panko that you process into a fine powder)
oil (clarified butter or lard would be traditional, but a neutral frying oil would be fine)
parsley for garnish (optional)
lemon for garnish (not optional)
If your meat isn't already really thin, cut it thin, then cover it with plastic wrap and pound it with something smooth and heavy until it's as thin as you can get it without tearing it apart. Season with salt and pepper. Dust in the flour and knock off any excess. Dip in the beaten egg and knock off any excess. Coat in breadcrumbs, but be gentle - don't press the meat into the crumbs.
Heat half an inch (1 cm) of oil at most (and probably a little less) over medium-high heat. Dip the edge of the meat into the oil. If it doesn't sizzle, get the oil hotter. If it goes totally crazy, turn the heat down. Fry the cutlets on each side until brown, flipping frequently so that you can see if anything is burning. There should be enough fat in the pan to where the meat is floating, but not submerged. As soon as they look done on the outside, they'll almost certainly be done on the inside. Drain on a rack or paper towels. Top with optional parsley and mandatory fresh lemon juice at the table.
**CLARIFIED BUTTER RECIPE**
Put your butter (half a pound or 227g is a good amount for frying some schnitzel) into a narrow pot and turn the heat on medium-low. Wait until the butter melts and then seems to boil out most of its water - about half an hour. If the butter isn't really boiling, you can turn up the heat, but you'll prob need to turn it back down again when the bubbling starts to slow - it can easily burn once most of the water is out. When the.bubbling has slowed down a lot, either stop, or let the milk solids brown a bit (that's ghee). Strain twice through a sieve with a paper towel in it to get out all the milk sugars and proteins.
**CUCUMBER SALAD RECIPE**
1 English cucumber (or two of a smaller variety)
1/2 a red onion
any neutral vinegar
any neutral oil (or replace the oil with sour cream)
fresh dill
salt
pepper
sugar
Thinly slice the cucumber and onion and combine in a bowl. Chop up the dill and put it in. Give it a pinch of salt and pepper, and a big pinch or two of sugar. Splash in maybe a tablespoon each of vinegar and oil to start with. If replacing the oil with sour cream, you might want about half a cup (120 ml). Stir thoroughly and let sit in the fridge for a few hours, or overnight. Stir again and taste. Add more of whatever it needs. 
Хобби
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Son: Dad, why is my sister named Rose?
Adam: Because your mom loves roses.
Son: Thanks dad
Adam: No problem, Heterogeneity
Second Son comes in: "What'S going on?"
Dad: "nothing Schnitzel."
Third son comes in: Dad, why are you like this?
Adam: BROILER (Brits would call it a grill)
this memejoke is used way to often please retire it. also his daughter is totally named white wine. you can't convince me otherwise.
@@BloodSprite-tan no the son is white wine
BlackMoth27
I agree please retire it it’s incredibly overused and I don’t understand internet humor I’m a boomer :)))
But yes the daughter is white wine, and the 6th son is cilantro
As a german I got to say: impressive job on the pronounciation. Though I noticed how you chickened out on Hähnchenschnitzel.
haHA chickened out i see what you did there
Funny chicken joke yes
loooool ja n1 :'D
Is Turkey-schnitzel a thing?
David Grover yes it’s called truthahnschnitzel
"no idea if that's traditional but it's tasty"
thank you! I wish more people would think this way. I don't care about adhering to tradition-- I want yummy food
And that's why you live in a country with fake "food", that tastes "good". Sorry, but tradition holds all the value, you haven't thought of yet.
Trust me, I come from a country that has it.
he put food in quotes 😂
The traditional way of making it is the most yummy btw. ;-)
Some of the best dishes I have made are ones that deviate from tradition. I use the traditional way as a baseline and then adjust it to my specific tastes. I honestly don’t care what other people would think about what I have made, because for myself it tastes the best.
@@SG2048-meta That is called cooking imo. ^^
0:22 Veal
4:44 Cucumber Salad
6:54 Pork
7:40 Creamy Cucumber Salad
8:20 Chicken
We gotta pin this mf up
So creamy
Creamer
You forgot the double yolk
Schnitzel: exists
Milanesa: Who are you?
Schnitzel: Ich bin du, aber stärker
Hahahah geil
Milanese was copied by the Austrians after their occupation of Milano and northern Italy, still, the Italian is a vastly superior dish
Victor Masson *stronger
AdamMilanga
I've never had a schnitzel but I've had milanesa many times. Specially in a roll in México.
The frying sound of the schnitzel in the background of your voiceover was pleasingly noticed. Actually made me hungry hearing that. Nice!
👍
752 like and only two likes
"Now for the sauce"
Me, a German: HANS GET ZE FLAMMENWEFER
"A slice of lemon"
Oh... Ok
hello there
When you listened to Rammstein for too long. btw i love rammstein
Now for the sauce
Me, a Dutch: HANS PAK EEN VLAMMENWERPER
A slice of lemon
Oh... Ok
A lemon is a flammenwefer? That's a big name for a little fruit, LOL
Schnitzel mit Ketchup und Mayo = episch.
"9th Degree Schnitzel Master" is a wonderful phrase and I want to incorporate it into my vocabulary
Adam: "Our secret code"
*Me rocking back and forth repeating "vinegar leg is on the right" in a padded room*
I think I missed the episode where he mentions what that secret code is -.-'
@@allibee33 buttermilk chicken recipe
@@TheChefBoo Thank you so much! I've been watching Adam for a little less than a year (still so much bliss), and missed this one. Much obliged.
@@allibee33 no problem.
@@TheChefBoo thanks chef
Why is no one talking about how he got a double yoked egg?
That’s awesome
I was just going to comment that
I think my chickens are special....i've had 3 of those this month...
Coincidence... I am a member of a chicken grower group and someone posted a photo of a egg with 3 yolks.... Then other 3 people... Then one woman posted a photo of an egg with 3 medium and 2 small ones..... So yeah... That was amazing :)))
Nah he probably bought a GMO'd batch of them coz I live in the UAE and I got like around 30-ish double yolks
dude no kidding, couple of weeks ago i was making some cake with my wife that needed quite a few eggs (i think 8) and the first FIVE eggs i cracked had a double yogue in them hehe. luck has been coming around so far lol
"The skins have not been waxed, so they're good to eat without peeling"
Apparently I've been eating wax in my cucumbers for 30 years and never minded. In fact the wax is probably one of the things I enjoy.
i cant agree with you but i respect your opinion
Just throw them under hot water for a minute or two when washing, it'll get rid of wax n you won't need to peel them then
Are we not going to talk about how simple and easy he makes cooking seem? Not intimidated anymore.
Title: Has a German word in it
Germans: Diese Kommentarsektion ist jetzt Eigentum der BRD, Österreich und der Schweiz. Alle unzugelassenen Kommentare werden entfernt.
NIEN NIEN NIEN
Deutsch ist hier Amtssprache!
Only german phrase I know is: Ich habe katzen durchfall gegessen
And no, not google translate. I know that off by heart, which is kinda sad.
@@kiwihour333 Story time?
@@kiwihour333 mhhhh yummy xDDD
Some usefull tipps from a german dude
1.spray water on the meat before breading, the steam will create bubbles under the crust extra crispy and tasty ;)
2. put the meat in flour first before adding egg yolk
3. Use a pot instead of a pan way easier for frying, also needed for shaking the pot.
4. Shake your Schnitzel ! by rocking your pot you create little bubbles under the crust making it a real Wiener Schnitzel .
You dont have to follow these instructions but they tend to create a more authentic product.
ksk?😂
Kinda sad that it needed a German pointing it out..., but yes - bubbles underneath the crust is key for authenticity!!!
As an austrian, your cutting techniques of the different meats/thicknesses is perfect, it's as if you learned from oma (grandma) herself. Your fresh breadcrumbs are of course the most authentic but the blitzed panko looks grea too (i sadly can't get it here but we have our own breadcrumb industry). What i can't excuse is no "soufliereing", you need no technique, just keep the pan in motion while frying and only one flip, you know you have enough agitation if the crust lifts from the meat. And of course in central europe we serve our carb covered meat with more carbs, like potato salad or parsley potatos, but cucumber or green salad is fine. A wedge of lemon is mandatory and some cranberry jam is a great addition. The greatest schnitzel can be drenched in the juice of a whole lemon and still sound crispy when scraping your knife over it.
The best way to eat carb-covered, fat-fried protein is with fat-infused carbs. /s
Why import cranberries if we have perfectly tasty cowberries here
Wouldn't Lingonberries more appropriate for Germany/Austria? Cranberries are from America. I'd definitely use them since they are very easy to find here in the states but they are probably much more difficult to find in Europe.
@@CrownedFalcon00 Yes you are correct, we use Lingonberries here and you rarely find cranberry stuff outside of specialty stores here. I said cranberry since i assumed more people would know those and i think they are exchangable enough for the purpose (Lingon are a bit more tart/sour i believe)
@@uzmeyer1752Haha, No worries! I've had both Lingonberry and Cranberry (Sometimes you can find lingonberry here in the Northeast US). They are very similar. I think they are in the same family of plant! Very Tart, Astringent Berry. IMHO Lingonberries are a bit more mellow. Maybe a little bit more sweetness and a bit less astringency. I think their sourness is similar, perhaps the lingonberries are a bit more tart, but far less astringent and a bit sweeter than cranberries. Cranberries are very hard to eat without some processing due to their astringency. I can eat lingonberries raw (though it isn't very pleasant unless you like really acidic food). They are definitely interchangeable in recipes. The flavor is different but you get a very similar effect in a dish.
I can confirm this recipe is quite delectable and the cucumber salad is a nice fresh addition I made it just now and it is definitely a new member of the clean plate club
Adam: [schnitzel making noises]
my brain: "Rada-rada-rada"
Damn I miss Chowder
@@n8taing612 ikr
ily
YOU TAKE THE MOON AND YOU TAKE THE SUN
Barack Obarrels OMG XD
Adam: Our little secret code
Me in bed having nightmares:
*VINEGAR LEG IS ON THE RIGHT*
What video is it from? I've been watching for a while, noticed the "exit emojis" from time to time, but can't recall where it's from.
@@BromTeque Buttermilk Fried Chicken, one of his first videos I saw. ruclips.net/video/JPg-L5kJuOc/видео.html
Oh riiiight, the CODE, the SECRET code by Adam, the code chosen especially by Adam for being a secret, Adam's secret code.
...That code?
@@davidd.w.8681 Thanks dude. Completely missed that video somehow.
I always thought that was olive oil so I never associated it to the vinegar leg thing hahaha
My mother and brother and I were very proud when I was a teenager when we made schnitzel for my aunt and uncle, and my uncle, (who is an Italian who married into the family), wouldn't stop eating the schnitzel we had made to eat the delicious dessert! It is very gratifying to serve something that gets that good of a reception.
There is a good reason why the Austrians don't constantly flip their Schnitzels. The reason being that they keep the pan moving constantly, so that the hot oil would go over the top of the Schnitzels (as a matter of fact, in this video, there's not enough oil in the pan). This technique is called "Soufflieren" in German. What it does is that it helps puff up the breading, creating air bubbles between the meat and the breading which also helps crisp up the breading. When it's still attached to the meat, this doesn't happen properly and the bread ingredient tends to turn out soggy. The puffed up crispy breading makes the Schnitzel feel less heavy and the contrast between the crispy breading and the the meat gives a very good satisfying mouthfeel. Flipping constantly is definitely a mistake. Schnitzels do cook quickly but not as quickly that you'd like need to check every few seconds. Turning a maximum of 3 times during the cook will also get you there just fine.
Adam: *Seasons the meat instead of the breading*
Everyone: *Impossible*
he should have seasoned his frying fat lol
@@DogeTheSnoop 😂😂
Never occurred to me to do it this way, though I have never failed in seasoning the breading so not gonna change now :)=
We dont season the breading either in Poland
Why I season my plastic wrap and not my meat
0:56 : such a betrayal Adam, you were supposed to season the cutting board.
😂😂😂😂
he didn't feel like dirtying another board
this is on a table!!!
7:26 that pig is very funny, it made me feel better and laugh when I’m sick, thanks Adam.
they are so big
my mom cooks the pork version all the time and we love it.
with a side dish of sliced potato kinda like au gratin / scalloped but with a bit of brown gravy on them and the schnitzel.
sometimes baked potato instead both are pretty nice.
I have never heard of an English cucumber, I am Scottish will I dislike this cucumber?
Edit: note to self, never make any jokes about England or the Union, they can’t take it.
Do your cucumbers have wax on em?
Swedish cucumbers are apparently like english cucumbers
As a Scott you are physically unable to buy a english cucumber. :^)
Mate were both from uk, a cucumbers a fuckin cucumber
Lewis Almond I was joking, the thing is according to this video apparently a cucumber is NOT a fuckin cucumber
@@andrew4363 cucumber is cucumber, it has a multitude of uses. Whether ur thrusting it into a salad or wrapping it in a condom cos youre too afraid to order a dildo, cucumber will still cucumber.
"Normal breadcrumbs are on the right."
"Normal breadcrumbs are on the right!"
"NORMAL BREADCRUMBS ARE ON THE RIGHT."
VINEGAR LEG IS ON THE RIGHT
Normal 🍞 crumb 👉🏻
On the mustard part: There is a very traditional Schnitzel from Munich, so its called "Münchner Schnitzel". Its typically pork and you put sweet mustard and horseradish on it, but not with the egg, you rubb it on the meat after seasoning it and before dipping it in flour. I absolutely love the mild mustard and horseradish flavour, its one of my favourite kinds of Schnitzel even if its not that popular even in Germany.
Don't let this go to your head Adam, but I've got to hand it to you: you absolutely make the best videos: you often start with a brief history of the recipe, you speed up the video when it makes sense, you give intelligent narration with plenty of practical tips, you add humor and you don't take yourself too seriously. I'll keep watching!
You did your research as an austrian im impressed!
He did his research as an american.
He’s American - Italian
This is hilarious, my comment was just dry humor against the lack of punctuation by OP.
@@sanbilge I certainly laughed at this thread
hashar ??? I’m just saying , you good?
One of the most important technics for Schnitzel is "shaking" or moving the pan while frying. Your breading will be way better and make "waves".
^this guy knows his stuff
Yeah but he isn't a ninth degree schnitzel chef
@@joshuaurbany6468 Keeping your pan moving isn't that hard.
@@phoenix8984 moving a pan itself isn't hard, but moving a pan of hot oil can be hard and dangerous if you've never done it.
I looked up a professional schnitzel video. He has some inexperienced guy try to move the pan and he sloshes the oil all over. I also noticed his pan was deeper and taller than Adam's pan, which looks like it helps to contain the oil. Sloshing oil in a shallow pan doesn't sound easy or safe, so it's understandable why Adam didn't attempt it.
@@sweetkittykat2000 You got a point with the deeper pan. I have a deeper pan and most professional cooks have a cast iron or something like that. But with Adams pan its probably harder to do. But if you use a deeper pan I can recommend it.
As an Austrian Butcher I cut about 1000 Schnitzels of various kinds every week.
Also, I'm very impressed by your pronounciations of various things.
Someone did their homework. A fine Vienna Schnitzel tho I can reccomend 3 things there
1. Before I started breading I wet my hands and moisturize the meat a bit so the flour sticks less this makes the crush to less stick to the meat and you get that desireble air Pockets.
2. You can add some cream to the eggs to makes it lighter in colour.
3. If you pan fry it your amout of fat Was spot on. But I reccomend a higher pot to do it and shake it so the hot fat washes over the Schnitzel. Just Rock it back and forth but watch put not to spill. Turn once. And let it drip on a rack with papertowel. You can let it rest in the oben at 55°C so you can make all Schnitzel as youre making out at arround 2 Schnitzel at a time.
But damn youre Spot on. I reccomen some cranberry jam on side in Austria its called Preiselbeeren.
Austrian here! This is BY FAR the best and most authentic take on Wiener Schnitzel on any English language channel I have seen so far! Meat: yes, veal is the original, but pork, turkey and and chicken are way more common because of cost. Sauce: yes, lemon is fine, but please, nothing else! Side: potato or cucumber salad are pretty common, even though I do not like salad and very much prefer some form of rice or potatoes. And from my experience, in Austria the most popular side to go with Schnitzel would be fries. Thumbs up!
In my case no fries but Erdäpfelsalat or Gurkensalat. The Schnitzel's breading is dry and crispy already. 🙂
Idk looks kinda fake to me. Especially the salad.
@@decem_sagittae wdym fake
@@decem_sagittae ...what? like cgi...?
Paprika sauce!
You have no idea what a missing gap you're filling with this video. I've had many non-German friends ask me for my recipe and I always prefer to give them videos instead of a recipe especially with dishes like this that are 80% technique. This is the first English-speaking recipe video that I feel comfortable giving to others.
Personal recommendation, when I make steak, I make pepper cream sauce with the fond with onions/shallots, beef stock, heavy cream, heavily reduced and lots of black pepper. I always make some extra and freeze some for my schnitzel, so good.
Im viennese and even I learned something new watching this video. Im impressed.
Hey Adam, when I was in Poland, my neighbour showed me something which I thought was ingenious. She would make schnitzel but would combine a bit of flour with the egg, sort of like the regular process of normal breading flour -> egg -> breadcrumb. She added flour till the consistency was a little thick but still liquidy just to coat the outside, let some of it drain off it theres a bit much, then she would go right into the breadcrumbs. Thought this was a brilliant way to bread things because I absolutely hate having to bread a ton of things in restaurant using the old method.
Wanted you to try this method out next time you bread something and tell me what you think!
That works, its the faster way many buffet style restaurants do, but you wont get air bubbles between meat and breadcumbs this way which is what you want.
That's how my romanian grandma makes them. It's much faster than dipping them in flour then in the mixed eggs and saves time if you're in hurry.
Another thing to try is using crushed cornflakes. Gives it a nice crunch.
when adam doesn’t say “brits call it a grill” this video😔
TheMoose17 he didn’t use the broiler. wdym
@@wilsonw2095 bruh, he knows that. He's just saying Adam says it so often (almost all his cooking video's)
@@calebbabcock5687 and every time he does I go, oh that's what a broiler is.
@@joshmain6316 lol same
Caleb Babcock adam says it when he uses his broiler.
Adam: Makes a Schnitzel video
Germans: Ein Land, eine Nation, eine Kommentarsektion.
Kirihum Schnitzel is not german... Vienna is famously the capital of Austria
@@AlexandreBFK Germans know that but it's part of our culture as well, most people associate schnitzel with both, Germany and Austria.
Los Jungs reinstürmen
Ach, Hitler ist immer der deutsche bei Amis aber bei Schnitzel kennen sie dann plötzlich Österreich
Germans have no clue...
Well I was put to the test for this meal that I’ve never heard, of by my client. With pork chops. I even clarified the butter and made the cucumber/onion salad with it’s dressing. THANK YOU for GREAT INSTRUCTIONS. They loved the meal... 100% eaten and extra made for tomorrow’s lunch.👍🏼🥳🥰😉
She said it’s a keeper... ✅
I made schnitzel from this video and it's very nice, but the cucumber salad was phenomenal, and I think it's the best part of this video!
is nobody gonna talk about how INCREDIBLY RARE A DOUBLE YOKED EGG IS? AND THIS GUY JUST BRUSHED IT OFF LIKE HE GETS IT ONE A MONTH OR SO
I once got 2 in a carton of 18! Thats right, bow before me, mortals!
Thats like a once every few years type of thing.
I got one last week and ive been eating 7-9 eggs for 9 months on my new diet so 9*30=270(days). 270*8.5(eggs)=2295 eggs eaten and one double yolk. 1/2295 or 0.00043% chance of getting a double yolk or so
@@williamperez2195 hmm depends on the chicken maybe? I have my own chickens, so maybe one of mine had a f*ing mutant in his family tree
@@crypticweeb it definetely does depend on the chicken
my grandma (I think, it happened kind of long time ago) had chickens that would plop double yolked egges every weak or so
we also have quails and those also can produce two yolks not that rarely
Just in case anybody ever visits Germany: "Wiener Schnitzel" is a protected term and has to be made of veal, but "Schnitzel Wiener Art" (literally, Vienna style Schnitzel) isn't and restaurants usually specify which kind of meat it is.
Edit: As GermanDude mentioned below, "Wiener Schnitzel vom Schwein" (lit. Vienna Schnitzel made of pork) is also a valid term for non-veal alternatives. As long as there's no confusion with the "real" Wiener Schnitzel then anything goes, apparently.
Also, according to legend (attributed mostly to famous austrian chef Reinhard Gerer), for it to be a real Wiener Schnitzel it should be "flat as a letter and shouldn't leave any fat on your pants if you sit on it." And yes, it's meant to be bland (or in more positive terms, stand on its own), overseasoning is considered a sign that you're trying to hide a cheap or, worse, expired cut of meat.
Sorry for spamming potentially useless trivia, but I felt like if there's a video on youtube I'm qualified to comment on, it's this one xD Thanks as usual for making me hungry in the middle of the night
Dude Good Schnitzel, German or Austrian is worth it. God tier
Ha, that's interesting that the original intent of the recipe was more to male the meat shine than the flavor, but if you think about it that makes perfect sense.
All of those Germanic and northern European nations have roots in hunter gatherer societies where meat and high caloric foods were favored and something to be proud about l... that and exotic spices were much harder to come by.
@ytsas49007
Then your Schnitzels quality was scheiße.
@@PhantomSavage holy shit its you, beena fan since your dead rising series
@@PhantomSavage Yeah, they have roots in huner-gatherer societies just like every human civilisation, which mean: never hunt for real substantial food since thousands of years XD
The Natives you have in America are closer to a hunter-gatherer civilisations that anythung Germany have known for millenials :p
Seriously, the germanic and scandinavian peoples were rural farmers, just like everyone in Europe since at least the Bronze Age ^^
You're one of my favorite RUclips chefs. Love your tutorials. Thank you for sharing. I make chicken schnitzel with cornstarch and baking powder instead of bread crumbs which makes it crispy.
Dear Adam: as a Bavarian, I can confirm that mustard schnitzel is actually a thing. It's called Münchner Schnitzel, but you'd normally make that with Pork. Add some horseradish for good measure and you got yourself an authentic German Schnitzel varint that you can actually find in almost any "Wirtshaus" in Munich. It's definitely a notable twist on the original recipe, highly recommend.
“Normal breadcrumbs are *on the right* ”
*has flashbacks to the vinegar leg*
omg hahahahahahhahahah i had forgotten about iiiiiiiiit
DONT LET ME FORGET VINEGAR LEG IS ON THE RIGHT
Omg is that the code 😂
A D yes
@•Ling玲•
Like Wine Garlic?
I dun get it ;D
Really shows how universal cooking is, especially by using panko in place of "normal" breadcrumbs, because it has the exact same recipe as katsu---tonkatsu (pork) and chicken katsu are both very popular in Japan. Would love to see you make one with their common accompaniment, curry rice. The combined dish is called katsukare.
Yep and Chicken parmesan. Prepare the chicken exactly the same way except use Italian spices and cheese and then add the sauce. We are all more alike than we are different. Besides, there's only so many ways to eat the same meat, LOL
I always loved this joke from HIMYM..
ruclips.net/video/3hFwPmQqSsU/видео.html
Kinda racist, but very true.. especially in NYC, for the fast versions.. lol
It's wild how similar foods can be from extremely different cultures. It's pretty awesome.
With a simple set of spices and ingredients you can make approximate versions of meals from all over the world!
LOL katsu is technically not even remotely Japanese. It's an adapted "European" cuisine called yoshoku. So of course it's the "same". Do your research.
@@bannedinfinity5789 Not my point in the slightest, but I'm glad you've found something to feel oddly superior about in youtube comments.
my local japanese restarant always called that katsu curry
I made this recipe last night for my wife, son, and myself. Awesome flavor and easy to make. Great video. I made a creamy garlic mushroom sauce to put over it and made jager schnitzel. Will make this again for sure!
My Austrian grandmother used to make "gurken salad," accent on the second syllable. Cucumber salad. Regular cucumbers, sliced thin, then quite a bit of salt, let sit. Osmosis removes water from the slices, they become limp. After an hour or so, the slices were washed repeatedly. Then some oil, vinegar, and yes, ketchup!
I copied the use of English cukes......I've never bought one before!......sliced thin on my plantain slicer. Used the red onion. Chose to go with classic vinaigrette, olive oil, lime juice, a touch of sugar and mustard. I also added "a bit" of blue cheese dressing to add some flavor.
Excellent, thank you Adam. You are DEFINITELY THE BEST COOKING CHANNEL OUT THERE!
I think it would be even better using the salt system I described above. Next time.
I've never seen his face before. He looks like culinary John Wick
Nah he looks more like Markiplier than John Wick.
Nah, not really
His profile pic is his face
@@MidnightWanderer00 true try not to laugh cooking edition
Do. Not. Eat. That. Man's. Hotdog.
Adam: "I would challenge you to a blind taste test if you disagree"
Ethan Chlebowski: 👁️👄👁️
_blinds himself_
Ethan “clout chasin’” Chlebowski
@@spectrallik I wish Adam didn't reply to his video. Adam is too generous with his eyes and time. Adam if you're reading this, you shouldn't be
@@Cameroner1 he did?
@@SirKaji in the comments if the video Adam replied to every piece and party if the video with a whole page of remarks
this brought back so many memories of eating german food at my grandma's house when I was young
I made this for the 4th time last night. It was far and away the best ive had anywhere. I was bill murray in the corn scene from "what about bob" - thanks adam!
A few comments from a German Schnitzel eater:
1. The plastic foil is not used for hygienic purposes. It protects the meat from being torn apart when flattening it.
2. Stop turning the meat again and again and use a bigger skillet. Turning the Schnitzel takes too long to get it colored and it will turn out dry. As you already stated yourself, the meat has to swim / float in the oil. Use a big skillet so the meat can move around. Put the Schnitzel in the skillet and while it's floating and browning on the lower side, keep pouring hot oil over the upper side. That way the meat is cooking from both sides at once and will turn out perfectly done but still moist when it is browned. That way you also get the typical bubbles on the crust.
The process is shown here: ruclips.net/video/tGoDlBAzJIY/видео.html
They turn it once which isn't really necessary. But you get the idea.
3. The oil vs cleared butter vs lard thing is almost religious. The truth is, there is no right and no wrong fat / oil to make a Schnitzel. I'm in the cleared butter team, I simply like that butter taste. But any mostly neutral tasting vegetable oil (like sunflower oil) is perfectly fine too. Lard is quite unusual where I live. I can't remember heaving been served a Schnitzel made with lard.
4. A small tip on how to know if the oil is hot enough to sear your meat: Use something made of uncoated, natural wood (like a wooden spatula or spoon). Put it into the hot oil. If there are small bubbles forming on the wood, it's hot enough to start searing.
I find things taste better fried in lard.
I highly advise that nobody shakes a pan of boiling oil in their home kitchen like the PROFESSIONAL CHEF did in the video linked!
@@PinkMonkeyBird There's a reason those Lyonaisse skillets have rather tall side walls. Some models are also available with extra high side walls. If you're not comfortable with shaking the skillet safely, simply pour the oil over the meat with a spoon. The results are the same.
@@PinkMonkeyBird just baste it with a spoon
@@PinkMonkeyBird just use a pot
Hey Adam,
I think your video really covers the basics of Schnitzel-making but here are two tricks I learned making a lot of them for family:
1. Spraying your meat with water:
Before you add the flour, spray the meat lightly with water. Then proceed with egg and breadcrumbs.
The water will evaporate when dropped into the oil and this will create a very light and airy crust.
2. Shaking the pan
As you said the "Schnitzel-Masters' do it. It is done to help the breading seperate from the meat, becoming more airy with the nice big bubbles.
As you mentioned this video covers the basics, but with these two tricks it will become infinitly better.
Oh my goodness, I seriously learned so much from this video. From what clarified butter is, to why cucumbers are wrapped in plastic. ❤
Came to see the salad, added to favorites for the schnitzels. Creamy cuke salad tastes great.
Americans be like: "this is so bland where is the seasoning"
Germans be like: "in the beer you drink with this"
Idea 10
Execution 3
This was hard to understand because you used the wrong meme format
@Tom S. Tea americans: "this is so bland, where is the seasoning"
Germans: "the seasoning is in the beer you drink with it"
@@presentmic3605
It's pretty clear what they are trying to say, and the format doesn't really stray far from the original meme.
Not saying it's especially funny, but If you can only understand a joke when it adheres to an exact meme format, you're kind of dumb.
Würzt das Bier und nicht das schnitzel Kameraden
@@presentmic3605 why i season my beer, NOT my schnitzel
1:50 when you have the old/stale bread just put it in an oven for half an hour at medium heat, then let it cool Down to room temperature, Finally make breadcrumbs.
SotM- Valad breadcums
@@werewolftapus7630..... How Did not notice it? FUCKIN AUTOCORRECT
@@necrostatis8397 what is medium heat ?
@@ea146810 in celcius, when it comes to an oven 100 to 140 degrees.
@@necrostatis8397 breadcums 😳😳😳😳😳
Kai loved this video! He said it was enjoyable and whenever he is going through a hard time he turns to this.
I’ve always made the chicken one with schmaltz. That looks delicious with the mustard. Thanks!
"i like it because it doesnt use too much oil"
*ALRIGHT LETS ADD 1/4 KILO OF BUTTER*
That is nothing compared to how much oil deep-frying requires
I can tell from how he perfectly pronounces Wiener that this is going to be a good vid
Yeah but then he says SchweineNschnitzel -.- was a good vid nonetheless
I visited Austria once and I can say schnitzel is one the greatest things I’ve ever eaten
The cucumber salad in this videos makes and amazing sandwich toping.
Schnitzel my favourite chowder character i really liked when he said:
"Rada rada" that shit was deep af.
Whenever you think about violence in America or covid death rates rising, remember: "Rada Rada" 😥😫😔😔✊
@@sentientarugula2884 schnitzel truly was a Shakespeare of our time, sucks he died during Vietnam.
Schnitzel died in ‘Nam??! Damn note even he could survive that
@@divusgaiusjuliuscaesar4657 yeah his last words were:
"Rada rada" he died in chowder's arm's. was a sad day that one.
1:25
Q: Why do they only eat one egg for breakfast in France?
A: Because in French, one egg is un oeuf!
oof, that hurts, or as they say in france: oeuf!
delete your account.
Disgruntled Cashier no.
oh. my. God. you did not!
What
In Poland we have something similar called "Schab". It's breaded pork cutlets served with cucumbers in cream called mizeria and boiled potatoes with Dill. Absolutely to die for.
Calling schabowy a schab is mighty confusing. I wonder how localised that name is
The lemon is definitely the magic in there... as a Wiener Schnitzel officionado I can confirm it is not finished without it.
Protip i learned in a highend - german restaurant:
add some fennel seeds to the cucumber salads! You could caramelize them too and have some crunch:)
celery seeds are good, too!
And instead of sour cream, yogurt or quark as base for the dressing. No mayo, gotta keep it light to be a balance for the fatty, starchy meat.
Hello Adam,
My name is Adam too and I wanted to show you how you can make an extremely crispy chicken Wiener Schnitzel. I completed my internship at a restaurant almost 2 years ago and they let me eat something during the break. I was allowed to choose a dish from the menu and what I had chosen was a Wiener Schnitzel. But what I didn't know was that they used raw corn flakes instead of bread grains. And after I was allowed to make it myself I tried it and it tasted so delicious and it was also extremely crispy. It would be cool if you would try to recreate that dish in a video of yours. Thank you and greetings from Vienna.
My local burger king does that, in their crispy chicken sandwiches. Its great.
"Hello Adam, my name is Adam too..."
That's my favorite way to start off a comment now, thanks
Like the crushed corn flakes myself but more on game like elk or so...
Mind blown! Vielen dank
PURE GENIUS. This is very informative. Thank you!
I love it. The whole time I was watching I was comparing these to a massive and delicious Indiana breaded tenderloin. So glad to hear you mentioned it!
Because I was multitasking, I was watching this while listening to something else. It was still very easy to follow. Great job!
I love how all the german people come here when they see schnitzel in the title.
SaucyPS you know it’s kinda nice all of them are just saying it’s pretty spot on recommended a few different things and side dishes unlike when he makes Indian or anytime of French or Italian dish lol.
Also it’s so cool to see how many counties have their own versions of this.
I hope you know austrians aren‘t germans. You dont make friends if you say they are the same.
of course we do
@@tova4494 but austrians are germans :)
Muss Bruder muss
"9th degree Schnitzel Master"
"9th degree Schnitzel master"
Laughs in german everyone
What laugh? >:)
I have a stone nut grinder and it works amazingly well for grinding panko or soda crackers into a very fine dust.
"vinegar leg is on the right"
Shhh this is top secret information
Roger Wilco, vinegar leg is on the right!
>:(
The first two rules of Legate Club: *DON'T TALK ABOUT LEGATE CLUB*
The third rule of Legate Club: If this is your first time commenting, you have to fight.
You've just cracked the code
Y o u m u s t b e s i l e n c e d .
Pretty spot on! Most austrian restaurants also serve cooked potatoes, fried with parsley or rice. I often choose rice, since that compliments the savory greasiness pretty well. Also, you don't need any special equipment to flatten the meat. Any flat object, like a pan totally does the trick.
He said that you can use a rolling pin or a skillet to flatten the meat.
Here right next to you in Hungary, we like eating your meal with potatoes. Potatoes of any shape and form. Oven fried. Boiled. Deep fried. Double baked. You name, mostly fries though.
I use a pyrex measuring cup (it's heavy and has a convenient handle) to flatten it out.
In Romania we serve them with potato purée. It tastes amazing together.
@@rebix6848 Don't forget potato salad.
Love your videos right to the point even with explanations thank you
Gonna make the schnitzel tomorrow🙂
I used this method for my chicken parmigiana and served it with saffron rice and green beans. Highly recommend!
Adam: "English cucumbers"
Me, a Brit: We have different cucumbers?!!
American cucumbers(or just the rest of the worlds cucumbers, I dunno) are alot wetter, and less dense than english cucumbers. *brits would call it a grill*
In germany we have the exact same cucumbers
in germany we call them salad cucumbers
As a German I was thinking the same. All cucumbers in Germany are "English"
Well we thought we would let the Brits have something after all the colonization... so ......Cucumbers, you're welcome!!!
Adam: *makes anything fried* Me: “Oh he’s gonna use Panko.”
I love the schnitzel and the new shirt. I cannot wait to get one, an absolute necessity
what does the shirt mean? i didn't get it
The fact that wienerschnitzel has been a huge part of my German-learning process (on Duolingo) but this is the first time I'm seeing it. Looks great!
"They arrive in plastic because the skins have not been waxed."
*You wax your cucumbers?*
I assume it refers to a thin wax coating to keep away insects
Mason S i think it also makes it shiny or something
Apples also sometimes have additional wax added (they already have wax naturally) for added insect protections
og orange duck is that an American thing?
Once a day
Tip from someone who’s been making this for decades: smear a little mustard on the meat before you bread. Does not taste like mustard at all but makes the schnitzel taste AMAZING and soooo juicy (also, I really like the garlic mustard aioli from trader joes for this)
Edit: I commented this before watching the full video... sorry but I'll leave it anyway (and plz stop hating on me... it was an honest mistake)
This was uploaded 6 min ago why dont u finish the video first
It’s funny because that’s exactly what he ends up doing for the chicken version
What a terrific idea, wow yum! I'll have to try this! 🤤
(Wonder why not use it on the other one too)
8:43
He said that with the chicken one i think
I swear I've watched this video at least 100 times. So incredibly concise, so many different options and ideas, all packaged up neatly in less than 11 minutes. Everyone in my family knows about Adam because I never shut up about him!
Great recipe! I would really recommend also frying in a more traditional way, where the schnitzel is fully submerged. The nice thing about a good schnitzel is the air pockets under the crust and you can really achieve that when the schnitzel is always submerged and never touching the bottom. You should still move it to make sure only hot fat is touching the top, but never flip. With ghee, you can filter and re-use so you don't spill too much of that precious fat.
Sounds like nitpicking, but if you've ever been to Vienna or one of the better restaurants in Germany, you'll recognize that a schnitzel has a smooth gold colour over its entire exteriour.
Title says „Schnitzel“ This Is nun UNSER kommentarbeREICH!!!
Gehört jetzt uns !
JA!
Ein Hoch auf den Kaiser!
Unser Reich lol
#fürdenkaiser
ich_iel meine Kerle!
10:17
Adam: you want to see what's on the back?!?!?
Me: you have massive lats?
Adam: nothing!
I wouldn't use the word "massive," but I noticed that too. He's been working hard!
He highkey flexing those. The shirt is just a gimmick not to show the flexing part as much
Anyone know what the shirt means lol all i can tell is white win drumstick look or syrup chicken go
@@williamperez2195 lol noob
@@williamperez2195 Vinegar leg is on the right. Watch his fried chicken video recipe.
I haven't had a decent schnitzel since my time in Germany, but I've never mastered frying and fear of failure dissuaded me from trying it. This makes me want to give it a shot.
Every time I pass through Indianapolis, I make sure to grab a tendy. Didn't realize they were so easy to make at home...looks like at least one dinner decision's been made for this coming weekend! Thanks!
Instructions unclear the schnitzel I made proceeded to yell "Rada, Rada" at me.
I dont get it
@@generaldernappe Chowder
Bins nd schnitzel from chowder
@@Noxust dafuq is chowder im from germany dude xD
@@generaldernappe It was a weird cartoon.
"you might think that eating a juvenile animal is cruel", dude come on in bosnia there are like 5 baby sheep roasting at a time in each restaurant
Of course, in Croatia as well. But don't blame the guy for saying this. It seems America is spiralling into complete insanity with people being vilified for not going along with the crazy. So people put out these preemptive disclamers.
@@kornisonkiseli3248 So in your opinion "the crazy" is apparently not force-breeding feeling creatures to kill their offspring after a short life of misery?
@@Electromanx3 No, just refrainment from killing baby cows doesn't really describe the crazies. You have to add self-righteous moralising to strangers about their dietary choices.
@@kornisonkiseli3248 They are clearly not self-righteous though, they are concerned with the rights of animals. They are not looking to constrain the rights of humans but fight for the rights for sentient beings which cannot fight for themselves. I just don't get how someone can look at our present-day meat industry and come away thinking that it's the vegans / vegetarians who are crazy.
90% of my family is German descent, and I've grown up having things breaded and fried at least once a week. Although we usually use chicken or pork chops for our dinners. I prefer a mix of panko and regular Italian style crumbs for my weekday night dinners.
As someone from Poland I have realised more and more than we have VERY similar food to the Germans, we have our own schnitzel and that salad was made by my mum and my grandmother when I was young. That may be because I live in the North though.
In Poland we call it "schabowy" and we usually make it with either pork chop or chicken breast fried on clarified butter or pork lard.
řízek in Czechia, btw slav has his brother everywhere XD
in mexico this are called "milanesa"
@@willful759 That's because its originally from Milan. The Austrian empire controlled Milan and a bunch of other places and stole/copied their food.
I was looking for this kind of comment lmao 😂 🇵🇱
My great grandmother is from Poland and came to the US right before WW1. My mom doesn't know a lick of Polish, but Schabowy is what she told me her mom called it.
Imagine being a cooking channel and having one of the best communities on yt. Well done adam
I'm a beginner to cooking raw meat and this guide worked out perfectly! And gave me an insight into everything :D thank you
Just had one of these (Adam's) vids pop up on my recommendeds and I am in the middle of a binge of these vids... As a person who enjoys cooking this vid makes me want to try making schnitzel now... The closest I've come to making anything like this is frying cubed steak... Great video!