The Secrets to Extra-Light Schnitzel | Kenji's Cooking Show
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- Опубликовано: 3 апр 2021
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This video is based on the recipe I developed for my February New York Times Cooking column, which was all about how to get extra-puffy, light and crisp Vienna-style schnitzel. You can find the full discussion here (paywall): www.nytimes.com/2021/03/08/di...
BTW, if you’re squeamish about germy stuff wash your hands and wear gloves if you prefer. If you work at a restaurant, definitely do those things. In your own home do it however you feel comfortable and manage your own risks. 
Хобби
The things that Kenji has and doesn't have is always interesting to me: doesn't have a meat mallet, but has a mini electric chopper
Also doesn’t have a toaster
A shoe can be a meat mallet if you’re brave enough
Thing is, the mini chopper probably came in a pack with his hand blender. So, multi-tasking by single purchase. A meat mallet is....only a meat mallet.
@@-CrampedStyle- It did come with a hand blender. I have the same one.
@@edwardfourtyhands which one do you have? 👀
3:57 Ah yes, I've finally discovered what my upstairs neighbors have been cooking all this time. Thanks Kenji!
I'm the same, I still wonder how they do it in 2 minutes then when I ask they look confused!
Is shnitzel making that awkward?
@@robjohnsto i think it's taboo to speak about schnitzel making
A strong contender for the 2021 honorary title of Oma
He needs to make a Dutch recipe as well then, as we also use the word Oma. That prize must demand dual-country representation!
@@KZ-hu9uj Dual? We say Oma in Germany and Austria, and probably switzerland
@@MrDukeSilverr Knowing the swiss, they'll have some strange other word for it.
@@MrDukeSilverr Indonesia too
I think anyone would be proud to have Kenji as their grandmother.
You know it's legit when the Austrians themselves are thanking Kenji for showing them how to properly make their national dish.
To be fair, even most natives of a country aren’t privy to all the trade-secrets of their own chefs
I doubt most Americans know the perfect ins & outs of barbecue, for example
@@corpsefoot758 If you look at the comments, nobody is disparaging kenji's dish for being inauthentic. Which is something that you see often in non-native interpretations of national dishes. All this speaks to kenji's skills.
@@corpsefoot758
Even barbecue is done so radically different in different regions of America. Just the state of North Carolina alone is heavily divided between the eastern and western half of the state with a disagreement of how it should be done, example, the eastern half of the state believes in barbecuing the "whole hog," skin and all, with a vinegar based sauce only, while the western half of the state believes in just barbecuing the pork shoulder with a tomato based sauce (called Lexington style). I for one prefer the eastern style, the whole hog gives some incredible texture and flavor
@@Silkbandito but that have more to do with the fact that there is no one type of authentic Schnitzel its more like there a lot of variation on it. like you finde easy 5 authentic types of Schnitzel in Austria or Baveria (wich also have some Schnitzel Types) but its true that he makes rly the effort to do it right.
@@SuperTugz some of the dishes attributed to certain ethnicities are using vegetables that aren't even native to their continent.
Shabu and Jamon's impeccable timing never ceases to amaze me.
"O hey boss, looks like you just finished cooking something, 'sup?"
In that sense, I can relate to those dogs very much.
That's dog-timing in general. Any dog owner knows that their pet's favorite place to be is right between the stove and the sink when it's time to drain a boiling pot of pasta, and then shamelessly sat by the table five minutes later when it's time for the humans to eat.
Cheers to this from Vienna: for years I've been trying to figure out how the restaurant chefs here get the crust to puff up - now I know and there is no going back!
jawoi de Weaner san do
@@walterxbenjamin Eh kloa ! 😉
@@wolfgangweinberger6557 Suiche Augn hob i kriagt wia i des Video gseng hob :-)
Grias eng 😎
Was ich nicht verstanden habe ist warum er jetzt kein Kalb nimmt
Bare feet while sloshing hot oil, you're a braver man than I
I always thought it's funny how he uses a towel to grab the handles of his pans but is barefeet every video.
"People who live their lives in fear, are destined to have uncomfortable feet."
While shoes are important PPE, the proper administrative and engineering controls should prevent oil from falling on the floor.
@@hypothalapotamus5293 OK but this is a home kitchen
I'm more surprised people wear footwear specifically for cooking at home
Austrian here. You made that Schnitzel Wiener-Art (Viennese Style) absolutely perfect! I personally like the pork version way more than the classical Viennese Schnitzel with veal. Also I need to remember your trick with the booze right before I fry my next Schnitzel.
Thank you very much, for your awesome videos! I enjoy all of them very much!
Greetings from upper Austria!
Needs some potatoes and lingonberry jam
When kenji uploads the world gets a little bit better
Mine does
Agreed
he's a hero
Stfu tobby you monster
Toby!
As a german chef I can only say it looks perfect. kenji. nice one
As a lover of all things breaded pork, I agree.
Kein Stress Kochen would approve.
Except for the wok, probably
@@tommihommi1 I guess the wok is a smart move as the amount of oil in there will not drop in temperature that much. Good for not getting a soggy Schnitzel. To get it near perfection I would have used clarified butter and have browned just a tad more.
@@hello.itsme.5635 just use a tall straight-walled pot with enough oil in it for the schnitzel to swim. No problems with fat spilling, temps dropping, or anything.
@@tommihommi1 I'll try that. We'd have just used a skillet before.
"Nice golden waves, well, I'd say it's like the skin of a shar-pei"
Shout-out to Jamón.
>Shabu has entered the chat
As a viennese person I just can say: kudos Kenji! You know more about Schnitzel Wiener Art and Viennese cuisine in general than many Austrian chefs and/or restaurants! Really nice looking Schnitzel!
Adam: maybe you’re a ninth degree schnitzel master but I’m not
Kenji: hold my truly...
I was looking for the comments about Adam’s schnitzel
Guys we should start a band called Triple AAA
As an austrian I must really say how awesome it is that you know so well what makes a vienna style schnitzle authentic.
10/10
Ich habe noch nicht von dem Alkohol Trick gehört. Ist das ein Ding in österreich? Wenn Tim Mälzer sein Schnitzel macht sagt er davon nichts. Er beschreibt aber, wie er einen koch freund aus österreich besucht hat und dort einiges gelernt hat. Vielleicht zeigt er den Alkohol trick nicht im Video :-) (Wenn Du Googelst Tim Mälzer kocht:Wiener Schnitzel und Bratkartoffeln)
@@HolgerBuerger den Trick mit dem Sprit hat er sich glaube ich ausgedacht macht aber absolut sinn
Hello from a viennese :D, thank you so much for this recipe, you really really did your homework on this one! I love that you really got the essence of what makes a schnitzel authentic viennese style. Outstanding!
Danke!
Oh kenji giving shout outs to Maangchi, two of my favorite youtube chefs!
In the years of making Japanese style katsu and Israeli chicken schnitzel, I've never thought of the crust separating as a feature instead of a bug. Your explanation here was refreshing and nice to know. I remain in awe of how effortless you make everything look.
"if you have a meat mallet you can do that, but I don't"
You really are one of us, Kenji
This is one of the few times I have seen someone actually make a decent Schnitzel! Well done!
Grüße aus Österreich ;)
(Greetings from Austria)
I’m a vegetarian and yet I watch every video kenji makes, hell I’d even watch if he made a video about the best way to deep fry my family. So much to learn! 😃
I suspect you could bread and fry up eggplant in the same manner to some nice results.
@Alexander Bayer bruh
@Alexander Bayer you’re so right! I’m a bean boy! Honestly I’m such a beta-cuck because I don’t eat the flesh of a living being. You can’t be a real man unless you partake in the devouring of flesh!
@Alexander Bayer And thanks for letting us know that you’re a dick that can’t just let people live their best lives! Honestly, I’m pretty much a carnivore, but I’ve got this neat trick where I respect people’s life choices, and it helps a lot!
@@MyBoomStick1 I do have to say, you may wanna fix that “best way to deep fry my family” lol, not very vegetarian to fry a family! That said, you’re right, honestly Kenji is the best for learning techniques from. I almost never follow any of his recipes, but I’ve learned a lot that’s changed how I cook. This kind of thing could definitely be good to have in your toolbelt, like using alcohol when frying anything breaded to puff it. Doesn’t have to be meat
immediately skipped ahead to the frying part to see if he got it right and yet again kenji does not disappoint.
I like that he tells us to be careful when dropping thing in oil, then shake the wok filled with burning oil just over his feet.
and I just realized woks aren't just great for frying because you need less oil, but you can shake them like that fairly safely due to their shape.
I come from a country where breaded pork loin is one of the most traditional dishes. And I've just learned more about breading cutlets than ever before in my life. I finally know why some people add something to their eggs and why sometimes I get the puffiness and sometimes I don't, and why some bakeries grind their breadcrumbs extra fine (which used to annoy me, but it won't anymore). Thank you so much for such an informative video!
What country if I may ask?
@@dolphin435 Poland. The dish is called "kotlet schabowy".
It's 1 AM and this is the best thing I could've seen on RUclips right now. Thanks Kenji
Greetings from Vienna!
I'm glad that now there is a proper English speaking recepie for our amazing national dish. Executed and explained perfectly, better than most local food-youtuber do.
I eat it with pork most of the time, you should try with veal as well for special occasions.
The crunch sound from the first bite was scrumptious.
My Viennese mom is gonna be really happy you're teaching me this.
Loved this one! One of your finest yet. Thanks.
To be honest, I was pretty sceptical, especially when I saw what cut of meat you were using.
You did an amazing job showing us Austrians how to prepare a proper Schnitzel!
You've got a new subscriber!
It's an entire Anschluss of flavor right inside my mouth!
Man Kenji really is getting his money's worth out of that copper pan
If I'm not wrong, it's a Falk Culinair pan
@@nahum3557 from Target
@@travixx07 yep, it's from Target
What copper pan?
@@cesarverhoeven5891 the one he uses in place of a meat mallet
My daughter says she loves your shows and always sits down with me to watch them.
Its no coincidence I do my grocery getting in mornings Kenji uploads! Cant wait to try this
Nice tutorial. I liked the options you gave. Thank you for sharing.
Perfection and awesome technique. Masterclass. Thank you.
Petition to bring back that 360 cam, cuz that stuff blew my mind. New kitchen looks great, btw.
Way too much work to edit that.
@@JKenjiLopezAlt Understandable. I love you.
That schnitzel looks absolutely perfect!
The doggies are my favorite part. So well mannered and both Johnny's on the spot!
Breading right before frying is a key tip, looks great Kenji!
This is the video I didn't know I needed this early on a Sunday. And I learned so much more than just how to prepare a single dish. There is always so much to learn from your videos if we pay attention. Thanks again, as always.
Great schnitzel! Hear the crunch in your bite. I will have to try this. TFS
Thanks Kenji for the signed copy of the book! Already one of my most prized possessions.
Been waiting for the schnitzel vid! Looks so good!
Looks puffy and crispy. Excellent work 😁
I live in Vienna and I can't remember the last time I saw such a good looking Schnitzel.
I am Austrian and I am impressed:) Thank you for explaining the perfect Wiener Schnitzel in such a wonderful way.
buenisimo Kenji!! me encanta
My favorite Japanese restaurant (Sakura in Providence RI) serves a version of wakadori chicken that I am only just now realizing is basically traditional schnitzel but with chicken.
damn, I live on college hill rn, gotta head down and give them a shot at some point. Thanks for the recommendation.
@@NancyTiddles They're amazing. I wish I lived a little closer but it's worth the trip from Warwick. Maki rolls are on the smaller side, but are cheaper so you can order more. Just lots of reasonably priced, reliably great middle-of-the-road Sushi and Japanese.
Try the pork katsu or pork katsu don, breaded fried pork cooked in egg with onions, over a bed of rice, at Haruki (East Side of Providence, or in Cranston). Really good
@@richardvincent9983 That sounds delicious! And I'm hungry now.
Half regular Crisco and half butter flavored Crisco for frying makes the Schnitzel taste great! My Oma used to use Butterschmalz.
Kenji! Made this for my mom because it's her favorite and she loved it!!
Thank you !
I was so hoping this would come to your loyal masses!
Hey kenji, I love reading the comment section of your NYT columns. It is a hoot. BTW Your "Donate to No Kid Hungry" link just 404s.
Great video Kenji! I love schnitzel, I'm going to try your recipe at home.
Awesome video Kenji!!
The liquor trick seems to work really well. Will try it the next time I'm making Schnitzel 🙌🏽
This is the exact same way i've been making my schnitzel in Germany - but you did it super well!
Love the maangchi shout out. She's so great.
Made this. It was delicious and totally worked out. And the lemon is necessary!
I am a big fan. I truly love the food science that you describe. Organic chemistry turned me into a business major. So, I enjoy the scientific tidbits.
Just an old cook here trying to learn a few new tricks. Thank you for the realism and the doggies, of course. Thanks to you, I will make this schnitzel.
Gonna have to give this a try.
13:49 it's all fun and games riding dad's shoulders until he drops a towel and dips your face in hot oil...
Love how the big dog, always takes a sniff before taking his treat. :)
That looks delicious, I love schnitzel. The best I ever had was at a restaurant in Ghent, Belgium, where they served it with a lemon wedge and two anchovies on top. Plus fries with heaps of mayonnaise, obviously.
it looks so smooth
looks great kenji
German here: This looks perfect. Nice crust, not too dark and really puffy which is harder with Pork than veal (I am aware that this is an Austrian dish but we eat it too ;))
Yeah but you guys rape the Schnitzel by putting sauce on it. : P
@@RudolphGottesheim personally I like it the traditional way without sauce :)
@@RudolphGottesheim I'm German and prefer it the traditional way, a few splashes of lemon juice is all that is needed for perfection. As a side I like pan fried potatoes
man that looks so good
From Iowa here and recently learned most people call it a schnitzel. Here in Iowa they are sold as breaded pork tenderloins. Some places also do them with chicken
Shout out to Smitty's Tenderloins
That’s so cool. I never knew about the puff technique.
Kenji: "If you have a meat mallet, you can use that. But I don't, so I am just going to use a sauce pan."
Me: Oh nice he thats what I do, he must have a designated beater sauce pan to flatten out the meat.
Kenji: *Picks up a $200+ Falk Copper Pan*
Me: *holding my $9 Lodge Cast Iron*....yeah Kenji is built different.
I'll have you know I was making schnitzel the evening before this aired and specifically went looking for the Kenji take on schnitzel. I was sad you hadn't made a video and did my best (turned out okay!). Looks like I need to do a round 2....
Wunderbar, Kenji. BTW, I enjoy your book, The Food Lab.
I'm gonna be 100% honest here; I have heard the term schnitzel often throughout my 29 years on this planet and today was the day I FINALLY learned what schnitzel actually is. Thanks, Kenji! :D
Guys gal NB pals is superbly wholesome!
Been hyped for this!
Giving the best bits to the dogs, nicest owner ever.
This is probably one of the very few dishes I was able to recreate for myself without any outside instruction. I’m always pissed that the crust separated from the meat so thanks for this! Guess I was doing it right.
Only way I've ever had it! Great video
Looks great, my granny from Vienna would approve! The only things missing in this video are Preiselbeeren (kind of a Lingonberry Jam) and your tips on how to make Schöberl which would be a typical way to use up the remaining eggs ;-)
Very Cool Kenjji, Very Cool!!
Love the wooden table you take your photos on, pretty ingenious!
The steak knife debut! Looks delicious, Kenji.
Don't know about the booze and the pepper but the result certainly looks like what I eat here in Vienna! :-)
In my opinion the key of the puff is to have Schnitzel really be submerged in the oil with the right temperature and the shaking of the pan, which you did!
Congrats on your skills!
You nailed it! (as always)
In Poland, where I'm from, this is a Sunday lunch staple!
We usually don't deep fry it like you did, but use a hefty amount of lard on the frying pan.
It's possible to get pre made breadcrumbs in eastern European shops, for that authentic taste.
I use Panko, because I like to switch things up:)
Serve it with sauerkraut and potatoes with a drizzling of pan oil:D
GJ on tht Schnitzel! Best side for that imho is a no mayo luke warm potato salad.
The way my granny does it is by deglazing the pan after frying onions and bacon bits with a bit of chicken stock, adding that, chopped pickles, vinegar, pepper and a splash of oil to the cut potatos and mixing vigerously until bits of potato thicken the sauce to a slightly creamy consistancy. ..Greetings from Germany ;D
My god that looks perfect. I'm actually jealous of your dogs getting to eat that masterpiece.
Excellent!! The alcohol is brilliant..Thanks Kenji
Everybody needs a nice guy like Kenji as their neighbor
That's an interesting approach concerning grinding then sieving your breadcrumbs for making schnitzel. I often grind Panko when I make chicken or pork schnitzel. Maybe next time I'll also try sieving the ground Panko.
thank you kenji
Schönes Schnitzel, schön souffliert. Würde ich essen!
Great Video and it proves that you even can add to an old receipe like Schnitzel. Whiskey, .... never heard about that, but it makes sense. Cheers!
That crunch!
By the looks of it this is definitely the most authentic Schnitzel I’ve seen so far outside of Austria. The trick with spraying or brushing it down with water before the flour part isn’t even that well known around austrian homestyle cooks but more of a little secret among good, traditional chefs. Never seen it done with alcohol though and i gotta say I am a bit skeptical about it leaving behind some taste that doesn’t belong there.. but i’m sure as hell gonna try it during my next Schnitzelsonntag.
One thing: I got really anxious seeing you flipping it that often with the large fork thing you used... flipping it once or twice is usually enough and it lowers the danger of poking holes and filling your puffy crust with cooking oil, effectively ruining the whole thing.
"different from a Milanesa" love you, Kenji. Aguante la milanga.
Made schnitzel tonight came out perfect thanks
Very nice, im from Poland where that dish is like national dish and you made it very propper way.
Looks perfect! I’m hungry now
Really well done ! Greetings from Austria!
Also from Vienna: for years I've been trying to figure out how the restaurant chefs here get the crust to puff up - now I know and there is no going back!
Brilliant! I had this dish in Vienna at Plachutta, absolutely amazing. Always wondered how it was done. If I'm not mistaken, I think fine cracker crumbs are used, not bread crumbs.
My other favorite Austrian dish is Tafelspitz, which I also had at the same place. The combination of the boiled beef with apple and horseradish was incredible.
Well done Kenji!
That bubbling sound when the pork hits the oil **chef's kiss** Mmwah!