How to Make Chicken Schnitzel and Potato Roesti
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- Опубликовано: 10 июн 2024
- Host Julia Collin Davison fries up crispy Chicken Schnitzel, equipment expert Adam Ried reveals our top picks for cooking thermometers, and test cook Keith Dresser prepares a satisfying Potato Roesti.
Get the recipe for Chicken Schnitzel: cooks.io/39R2viD
Get the recipe for Potato Roesti: cooks.io/3imX3bU
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I just made all three things for myself for dinner tonight, and it was excellent! I'm proud of myself for going to the trouble to cook for just me. I don't always do that.
Awesome
I’m going to take your advice and do that for myself. Since my husband died a few months ago after a long illness, I’ve found it very difficult to do things for just myself. Time to start.
i love Julia, she explains everything so well!
We love you all! Our friends and family at ATK God Bless and thank you for everything.
I want to know the source for the shirts Julia wears. Classic.
All three featured recipes will make my wife and me a fabulous meal, I will be making this! Thanks!
I'm really loving this at home series.
As for the chicken schnitzel, I'm going to have to give this a try.and that salad dadgum. Thank you so much.
Thank for tips and technique
I prefer to use panko crumbs to regular bread crumbs. It adds a nice crunch. In Australia we use chicken, pork as well as the traditional veal for schnitzels.
Love the video with the Chicken Schnitzel and Potato Roesti thanks Julia I will be trying this recipe.
Tempting to turn this episode into a drinking game. Every time she says "Look at that puff!"....take a shot
Exactly what I came to comment!!!
An Excellent presentation with superb results! The Schnitzel which you cut into looked amazing, as it should! Bravo Julia!! With best wishes from Montreal Quebec, Canada / Laszlo Montreal Photographer
Wife made this yesterday. Turned out excellent.
This green looks so good on you, Julia Collin Davison!
You are the best, thanks 😊
Thank you!
The potato roesti reminds me of Kartoffelpuffer which I had a lot as a kid. We would add a little bit of grated onion into the potatoes and top the finished patties with applesauce. So yummy. And I was just staring at some frozen chicken in my freezer unenthusiastically this morning.. Schnitzel.. It didn’t even occur to me! I’m gonna think schnitzel and go peek at them again. Actually.. I think I’m feeling enthusiasm already! ;-) Cheers! -Phill, Las Vegas
Basically the same thing with regional differences in its name.
Now THAT meal looks good!!! Those two items look wonderful together!!!
Nice to see Keith!!!!!!
Nicely done. As a German I can only approve of the shown procedure. One suggestion though: try frying the schnitzel in clarified butter in a large skillet. The combination of breadcrumbs and butter is out of this world!
Yep...you don't deep fry.
Thats how I cook mine. I don't deep fry it.
...butter, salt, breadcrumbs. Oh my God that sounds delicious! Thank you for the suggestion!
Growing up, my mom always used veal and slow fried the pieces in regular butter. I recall she melted a chunk over low heat first, and I assume that was to evaporate the excess water. The sides were mashed potatoes and green beans. This was a once or twice a year dinner cooked on a weekend and such a treat.
If I ever try this, DONE! Seems a better end.
Oh Yeah...Yummo !!!....l love the tip about adding the oil to the eggs !!
Oh I know what I’m making this weekend. This looks so good.
This is awesome, I need this in my life 😋
Enjoyed your video - now I'm hungry. Thanks! 🙂
Just dug up my yukon potatoes from my garden so great timing!
Great recipe!😁👍
That potato looks divine! The chicken schnitzel looks really good, too!
Thanks for sharing this great video, can't wait to try the recipes and I've been looking for a good food thermometer, also loved the tips about using ice trays for saving this and that. 🙂
Thermopen One
I always love a good schnitzel!
That apple fennel remoulade is one of my favorite cook's illustrated recipes ever. I've been making it semi-regularly ever since that issue came out
It looks delicious. I would probably add raisins to mine.
We are croatians living in Germany and my mom adds vegeta to the egg, her schnitzel are the best
Hi there, JULIA!!! 🤗 I want to try to make the chicken schnitzel 😋 Looks YUMMY!
I LOVE your hair style! You Always lookin' GREAT.
Stay Safe always
Love chicken schnitzel, and of course the mother of schnitzels, weinerschnitzel. For the chicken variety, sometimes I add some zip and add dijon mustard (smooth) to the egg wash and a dash of cayenne. I'll have to try that apple, fennel remoulade, looks absolutely delicious!
She looks amazing ❤️
Chicken/salad looks sooooooooo good
I don’t want to make it, I want to sit down and enjoy this delectable wonderful chicken dish you’ve made!!!! Boy am I hungry now…how about some wine! Bravo!!!
👍 good recipe
My Mom is German, came here in the 50's, no Panko available. She (and I) have always used saltiness crackers, low sodium when they came available. Today I buy Aldi's oyster crackers and run them through the food processor. I stock up during the spring as Aldi considers them " seasonal" and they aren't available in the summer. Much better than Panko which can be chemical in flavor due to heavy preservatives.
There are about 300 Chemicals, which are worldwide banned for foods - except in the US. No wonder that american Panko tastes chemical. :D
Thank you so much for this recipe! Will try it during this holiday season when family visits. I do want to know what you consider your finishing salt?
Keith is so daddy! 🥺
Yummy 😋!! We call those crispy hash browns in the south!
It's my dream meal lol ❤️🌞👍🏻😋
For some reason Julia looks better at home, than in the studio. Keep up the good look!
Not as harsh lighting
Watching this at midnight and now my stomach is growling...Looks so yummy
Lit rally me rn
I love your channel
Can't wait to make the schnitzel & potato Roesti
Look at that schnitzel! LOOK! haha, love the video.
I made the schnitzel last night. I did 10 and cooked them 2 at a time. Prepping and cooking took almost 2 hours. I think next time I would prep and coat them earlier in the day and fry them up closer to dinner. The frying took more time than expected because it took 5 minutes between cooking for the oil to come back up to temperature. I made a lot froze them for quick meals. The plain breadcrumbs needed more flavor, they were a bit bland. Next time I'll add some seasoning. I think they would be really good with a sauce like bechamel. Worth making them again.
Same happened to me. Didn't take 2 hours, but we ate pretty late last night. It was worth the wait.
Wolfgang Puck insists that his schnitzel be made breaded immediately before frying so the crumb coating doesnt absorb moisture. But in the real world of families and large servings, yes, we have to do otherwise..
@@carolegeddes998 I find if you don't let the coating rest for at least 10 minutes or more, some of the coating has a tendency to shed off as you cook them.
@@chrishoman8841 I just assumed that Wolfgang Puck was the King of Schnitzel. 🙂
Your theory sounds good to me. I just may do my own "test kitchen" and see which method works better. However, again, if we are cooking for a crowd, it is definitely a time consuming labour of love, best done in advance.
I used stovetop stuffing, blended in up finer, was great .
Looks good I'll try it.. sour cream would be a great touch
Wait--I'm still getting my mind around the concept of leftover red wine at 15:30. I suppose it's possible in theory, but I can't really imagine any real-life instances of it ever happening.
The remoulade salad is terrific and a good low carb keto friendly alternate to potatoes. I would slice my fennel and celery thinner next time to be more like a slaw.
Now I am famished!
Crispy, not gummy. It is all in the method.
I listened carefully and watched the gorgeous Chef carefully too!
Wonderful demo. Thank you.
he is gorgeous, ain't he? Very handsome man!!! :)
“Aw, look at that puff!!!”
Yum💗
Yummy. You guys are the best!
My Oma Betty regualrly made 'Huhnschnitzel'. Einfach und Lecker!
I like this recipe very easy and yummy 😊👍🇵🇰
I love that the baking tray is burnt up looking like mine! I never put food directly on them. I use parchment sheets which fit perfectly, or foil! Great recipe from one of my all time favorite chefs!
Röschti is traditionally made with potatoes which are cooked in their skin the day before.
Cheers from a Swiss
I wanna see the outtakes to this episode!! Hahahahahaha
19:10 "I like a lot of black pepper in my roesti..." Then my friend, you need about twenty more grinds (or more) for that to be "a lot"! :D
Right i didn’t even see any specs after they cut to the next scene
Milton from Southern North Carolina saved and keeping, thank you 👍
What brand of knife are you using to filet the chicken ,???? Very nice.
You bet I will!
“im gonna finish these cutlets wash my hands and then we can get to pounding” LOL 😂
I want to every one of these meals!
What size was your _Dutch Oven_ Julia? Thanks.
This looks amazing! I can’t wait to make it for my family. What plastic wrap dispenser is that?
Yea the dispenser caught my eye too. Found it on Amazon, Stretch-tite Wrap'N Snap 7500 Dispenser
Hi America's Test Kitchen, That apple fennel remoulade is one of my favorite cook's illustrated recipes ever. I've been making it semi-regularly ever since that issue came out :)
❤️
Perfection! Another keeper from ATK. Blessings and thanks. 🙏🏽🧡🍁
Nice sharing ❤️🤝❤️ Thanks Chefs
I make my schnitzel with sandwich steaks. In Mexico we call them MILANESA but when I made them, my kids called them BLACK STEAKS because they darken after you fry them. But no matter what you call them, they are delicious. I've never made them with chicken, so maybe that's what I'll try next. My son loves them so much that's the only meal he will order in a Mexican restaurant.
Milanesa? Thats somehow funny or interesting, 'cause one of the many "ancestors" of todays "Schnitzel" is supposed to be the Piccata Milanese from Italy :-)
Looks good
We used to always go to this one particular Swiss restaurant in Toronto and order Potato Roesti. So delicious. 💕
Why peel the potatoes? Does it affect the taste or texture?
@@marclax3 I'm sure it would.
Do it your way
What type (brand ) of chefs knife are you using? I would like to get one.
Been Googling a description and can't find it. Looking to buy new knives this weekend. Please let us know.
It’s not traditional, but adding a little curry powder to the rosti makes it extra delicious!
I've been cooking schnitzel for forever by accident. I never knew what it was called.
What kind of magic is this? Tossing seasonal fruit and veg with a sauce classically paired with the main dish!? Why haven't I already figured this out? Why am I still making the paired sauce and a separately dressed salad? This is why I watch ATK, because just when you think you know all the basics they throw you a little curve ball that says "Simmer down now, we have more to teach you" More please! Even if it feels painfully obvious to the professionals out there it's appreciated by the rest of us...
Love the knife skills. So informative and entertaining. Great stuff 👍
As a native, I approve. The crater-y crust is a telltale sign of a good Schnitzel. I'd still pick the hammer over the butterfly cut - it results in a more tender meat - but this looks like a tasty Schnitzel for sure. Great :) *One Tip:* if not accompanied by a sauce, seasoning a Schnitzel with a sprinkle of salt after frying never hurts
Does anyone know the name, brand and link for the plastic wrap holder please?
As soon as I saw that pot of boiling oil, I imagined my house burning down
Can't wait to try this. That cutting board though, it had the raw chicken on it
Rosti is just the giant Latka that we make when we're pressed for time or just tired and need something to eat for Chanukah.
Just bea🌾🌹🌸u💜❤ 🍀🌻😋tiful 👌
Try using hashbrown potatoes in the bag it would be quick and easy
What was the measuring cup that she squeezed the Mayo out of?
KitchenArt Adjust-A-Cup
Julia, what knife are you using?
Gorgeous chicken. Lovely remaulade salad. Roasted redskins or just fluffy buttery mashed taters would finish this. (Mmmm. Maybe a few parsnips in with the taters)
A rösti or other shredded fried potato dish is traditional in Southern Germany/Australia.
My mom's chicken soup had a unique flavor due to parsnips.
I have recently discovered capers. Yum! Especially in chicken piccata!! It has become a favorite of mine.
Loved it. As always! Master of excellence! One question though! Can I do that with fish and what kind of fish? Please!
No, you cannot make schnitzel with fish. However, you could just prepare it like fish and chips. Cod and other white fish are perfect for this.
in a broader sense fish fried in a crust is already a kind of Schnitzel, no need for butterflying or a hammer haha
Why not? It's not commonly referred to as schnitzel, but it is basically the same thing. "Backfisch". A lot of fish is rather delicate to handle so coating it might be difficult but it's gonna taste delicious. Pollock and cod or similar fish would work.
@@florianhamburger56 fish is too soft for schnitzel. But if you like to call fish and chips a fish schnitzel, feel free to do so :)
my mother always prepared fish this way. any firm white fish works, cod, sole, turbot, tilapia etc. and she always shallow-fried it, never deep-fried it. the fully-bound breading provides a lot of structure so the fish won't fall apart when you flip it over.
Love your recipes and the chefs knife too.
Love the recipe! 🐔🐔
Also, Julia looks beautiful in that green colored shirt! Excellent color and fit on her!!
where do I get one of those chef knives?
You guys rock. I love your videos. Thank you!
Rosti - RÖSTI
Love the salad. Will try!!
Sorry but we don't have Yukon Gold potatoes in England, so what would you have me use?
any type of waxy potato that doesn't have a thick skin, maybe even a red potato?
Maybe Dutch Yellow potatoes if you have them. They are smaller but delicious.
maris pipers would work, they're in-between a yukon gold and a burbank russet but be sure you squeeze them very dry so your roesti will turn out crisp.
In USA, chicken breasts normally have the tenderloins still attached. The ones she has don't seem to have them. That's OK. It's one stroke of a knife to remove them and there's lots of videos going into great detail how to trim a chicken breast. Just a small detail.
💜