Childhood memories. I remember being a young boy on vacation in Austria. Dinner in a restaurant was a huge wiener schnitzel, bigger than my plate. As small as I was, I finished the whole thing and still remember it today 🙂
There are a select few restaurants (don't want to advertise them here, it's already hard enough to get a table) in Vienna where that would be true. A Schnitzel that fills your plate (and some of the table) with fries and a large beer for like 15 bucks. It's no shame to ask for a bag, not at all.
I wasn't lucky enough to have visited Vienna but here in Australia schnitzel is extremely popular. Every pub and RSL (Royal servicemen league) serves schnitzel with chips and salad or as chicken parmigiana. In Australia we like to use mostly chicken breast but also veal and pork loin. Whenever we ate out and especially when on holiday to different parts of Australia, I would look for the largest schnitzels. I Love schnitzel and have a very big appetite for it, I never found a schnitzel quite as large or as well cooked as these Viennese schnitzels. Sadly too often than not, pubs and restaurants here leave the chicken breast quite thick and deep fry it in vegetable oil until the crumb is dark brown and slightly bitter. Its why I always much prefer my mums home made which is thinly cut and shallow fried till golden in a combination of butter and olive oil. Its so Yum.
i am from bratislava, very close to wien. we do schnitzels A LOT. exactly the same way. and all can say that this schnitzel looks delicious. also, wiener german sounds fantastic. i just love their accent)))
That was how many of us in smaller European countries (population-wise) learned to speak English growing up in the 80s and 90s. Larger countries like France, Germany and Italy would dub everything from news reports, to cartoons to feature films. For smaller markets like Sweden, Denmark or the Netherlands hiring voice overs/voice actors to dub everything was simply less financially feasible with a smaller target audience (hence smaller budgets), so subtitles were far more common there than in France for example. Language classes in school only get you so far, but reading subtitles while watching content in a language you're learning is a constant, easy exercise that can really help out.
Something to mention aswell is, that the potato salad in Vienna is a lot different to most other places. There is no mayonnaise but instead they use broth and vinegar as liquid part
Whats funny is - the vianese potato salad is the worst of the country Reason is - the south of austria had more soviet influences after the war - potato dishes in the south of austria are always better then in the north also the reason why its called "Wien is anders" - i was born in styria but now because of my job in vienna - i really hate vienna in every sense, foodwise anyways - "too western" Vienna will become the next London, Chicago or San Fran in the next 5 years
This makes sense, to cut a bit the large portion of fried food. The sides are very important in this dish, it seems. Crucial that the schnitzel be done well too.
Ich habe es immer gleich gemacht war nie das selbe dann habe ich in Oesterreich Broesel gekauft, denn polnisches war zu dunkel und roch nach Brot. Jetzt weiss ich ich muss in Oesterreich Semmel kaufen, trocken lassen und selber reiben dann soll es passen. Vielen Dank noch fuer den Tip, dass man es bei panieren leicht eindruecken soll denn ich habe es ganz umgekehrt gemacht. Wenn covid zu ende ist und ich in Wien bin besuche ich gerne den Lokal und bestelle es mir den Schnitzel. Liebe Gruesse aus Polen
As a military brat that spent 2 years in Germany, the schnitzel was the most memorable. That and the sound of Frau Meyer hammering the pork thin in the morning 😊
The schnitzel I had in Germany was pork and fried in lard. It was beyond delicious! Now I must try veal fried in clarified butter to do a proper comparison.
I told my gf I was going to try to make something new and different for supper I made schnitzel . At first she though I was nuts but she really likes it and requests it for dinner sometimes ❤️
Hello from the States! I just made my own wiener schnitzel for a lovely meal, and I have homemade Sachertorte for dessert. The passion and love these wonderful people have for their food is amazing!
If I ever get to Vienna again I will definitely visit Meissl & Schadn.. those Schnitzel's look yummy delicious! Ahh.. and the beautiful Austria, one just yearns for that fantastic heritage, handed down over generations..
I've been there, had even the old-style garnish that is visible at 8:11 and is only served at M&S. I must say, I was a bit disappointed. The reviews I read afterwards (written by the Viennese) were not complimenting M&S either. I remember, some people agreed that a very good Wiener Schnitzel is served at Glacisbeisl and Café Imperial (the latter I can confirm). It's a bit like the apple strudel: every place in Vienna makes it differently and no place makes the perfect one, probably because these dishes are so simple that the slightest difference is quite obvious.
@@cioccolateriaveneziana I can second this opinion, I have been at Meissl & Schaden 2 weeks ago. Funny that you also mentioned Glacis Beisl, I definitely enjoy the Schnitzel, its very good and I have been there often there as I live only 10 minutes away :)
@@timw8926 I used to live just 10 minutes away too, but that's why I haven't been there... I tried to explore places where I wouldn't come so often. So I ended up never visiting the incredibly "urig" restaurant Zur Stadt Paris although I lived just across the street...
Very important! "Preiselbeeren arent Cranberries (those are disgusting and dont belong here). They are actually lingonberries and have a vastly different taste.
While stationed in Western Germany (1978-1981) near the city of Memmingen, I was told of a Gasthaus called "Dreimaedel Haus". The specialty was a schnitzel stuffed with thin ham slice and emmentaler cheese and called the "Dreimaedel Haus schnitzel". The schnitzel was enormous, covering 3/4 of the plate. It was served with a mound of pommes under the schnitzel and a side of erbsen (fries and peas). Lecker (yummy) indeed! I want to go back to Germany and visit my inlaws real soon!! (Memmingen and Muenchin).
@@gohtdichnutah7905 yes and no. Yes it is basically cordon bleu but cordon bleu is usually a thick rolled and wrapped mound, not in the large flat schnitzel form. Its a fantastic idea though I imagine it becomes quite rich to eat such a large cordon bleu.
My Austrian mother lived in New York for a time and was excited to see wiener schnitzel advertised at a food stand. But then her say was ruined when she was served some kind of a sausage, that's Americans for you. I've had countless schnitzels, and while I love veal the most, they're good whether you use turkey, chicken or pork. It really is true that when you cook schnitzel, you will have everyone in the house at the table.
I had to go once to a place close to Vienna with someone local to know how much I love Schnitzel! That wasn't the first but obviously one of the best Schnitzels I have ever had. Such a delicious meal. A piece of art... Generally we eat pretty well in Vienna. Greetings from Russia!
We all love Wienerschnitzel; and Kaiserschmarrn too. Just be careful that you don't each too much or you'll be tired for the rest of the day! Privet from Austria :)
Das mit der Sardinenrolle um die Kaper ist im wahrsten Sinne des Wortes eine atemberaubende Idee. Passt geschmacklich ganz sicher perfekt zu einem Wiener Schnitzel, das Säure braucht um seine Balance zu findet ... Für mich ist das Wiener Schnitzel (ganz dünn und kross, ohne alles, außer mit einer anständigen Portion Preiselbeeren und einem Zitronenviertel), das was für den Koalabären die Eukalyptusblätter sind. Dazu noch ein Weissbier mit einer halbierten Zitronenscheibe drin und der Tag ist perfekt. Und wenn dann noch als Dessert ein Stück Sachertorte mit Schlagobers hinzukommt, fließen bei mir vor Glück die Tränen. Grüße aus Kroatien 🇦🇹K👑K🇭🇷
Now i want to go to Austria and take a masterclass of cooking with those masterchefs/butchers. But i'll try it at home with these good tips. Thanks for this video and many kind regards from the Netherlands.
All my life in Canada I have seen bastardized versions of schnitzel. I've never seen anything like this. Guess I'll be going to Austria when this pandemic is over.
make it yourself man, it's absolutely delicious with warm potato salad. The potato salad is made just with salt, touch of pepper, vegetable oil, vinegar and a bit of bone broth and you can add some fresh parsley or chives if you like! 👍
I worked for a summer in a hotel restaurant in Interlaken between high school and university in Canada, and travelled to Vienna later in life. Glorious experiences!
Sooo funny to hear that as an austrian!! Wurstsemmel and fleischkäsesemmel are the most popular fast snacks for austrians.. So you did everything right 👏👏😂😂
@@kimura1388 aso...najo, unsere Dialekte san wia a fleckerlteppich..... duat ma wirklich lad das I di als Preißen bezeichnet hob, I was des is ane der schlimmsten Beleidigung Lebertschetti und schwechater hülsn is übrigens mei persönliches Reintegrations programm noch jeder flugreise ;)
In America's mid west we have tenderloins . Pork tenderloin . Sliced . Then beaten down to twice it's size . Dipped in egg . Then cracker crumbs . Then deep fried for a minute or so till golden brown. Served on a bun . It hangs out over the bun all around . Pickles . Ketchup . Mustard if you like.
This chef is excellent and his recipe is superb. The best schnitzel I ever had was in a top restaurant in Vienna. However, from a health standpoint, you should follow the chef's preference for clarified butter over vegetable oil. And not just because the butter derivative will definitely taste better than vegetable oil. Most vegetable oils aren't healthy to use to fry foods because the oil quickly oxidizes at the necessary heat level. The saturated fat in clarified butter is actually much healthier for you than oxidized vegetable oil. We can thank Dr. Fred Kummerow for the science behind that. Dr. Kummerow followed his own advice and lived to be over 102 years, and he might have lived even longer if he made his great discoveries about saturated fats and transfats earlier in his life. That said, another choice would be ghee instead of clarified butter. These two derivatives of butter are very similar, in that they each have water and milk solids and proteins removed. But ghee has a higher temperature smoking point, making it ideal for frying schnitzel and other foods. Ghee is also more readily available in stores than clarified butter if you want the convenience of not having to make ghee yourself at home.
Yeah, it's good food haha. I'm not Austrian but ate it in Vienna. Since then, I eat it occasionally at home. Worked very good as morale keeper during the lockdown
I tend to mix the plain flour with a little bit of coarse-grain (?) flour (=> griffiges Mehl in German) and a sprinkle of corn starch, tapioka starch is even better. It gets a little crispier and more fluffy at the same time. Yup, time to make some Schnitzel on Sunday. 😅😋😉 And of course, potato salad, cabbage salad, oh my, and topped with pumpkin seed oil. Heaven!
I love schnitzel. I have been to Austria and Germany. I have had real schnitzel there and it's the best! As an American I love to cook authentic style food. Now after watching this my family will love this as well.
I have a special place in my heart for schnitzels, my grandma made a superb one, and I like to think I can make a fairly good schnitzel. Now they mean a lot more to me because my son loves them, it's one his favorites dishes. My 4 and a half yo son is autistic and he's very delicate when it comes to textures in foods, with the schnitzels he enjoys the thin crispy layer so much he closes his eyes in every bite. I love his face when he sees me taking out the designated schnitzel's pan... My wife too smiles when she sees the pan.
Excellent!! U R one of the best Schnitzel maker I have seen... Your Passion for cooking is admirable... Congratulatoions and best wishes from Canada. Laszlo Montreal Photog.
Habe so Respekt von dir wie du das Schnitzel machst . Ich mache es auch immer so. Und das mit die Kaisersemmel ist eine sehr gute Idee. Habe viele Semmeln probiert aber die Kaisersemmel ist einfach der Hammer. Ich verwende sie auch wenn ich Faschierte Laibchen mache . Viel besser als die Semmeln oder das Toastbrot in Milch einweichen. Lg aus Vorarlberg und weiterhin tolles Geschäft 🤗🤗🤗lg Norbert
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
This put so many smiles on my face. We treat our Schnitzels with respect too. Greetings from Prague.
Do you hug it and hold it and are you one with it?
@@briangleason5597 so, are you 12 yet?
Hahaha nice ! I'm a big fan too. Living in Prague for almost 4 years now
@@briangleason5597 Yes.
Yeah you guys make a killer schnitzel too
The chef gave perfect instructions and tips! I followed his technique and my schnitzel came out absolutely perfect!!
You fried that in 6 cm deep clarified butter ?
@@sauravbasu8805 This are bot comments dont read to much into it..
Childhood memories.
I remember being a young boy on vacation in Austria. Dinner in a restaurant was a huge wiener schnitzel, bigger than my plate. As small as I was, I finished the whole thing and still remember it today 🙂
Gah! Gorgeous
I had the same experience. I was just 10 years old in Feldkirch wiht my dad, what a good memories.
My grandpa also made it for me everyday when I was young
There are a select few restaurants (don't want to advertise them here, it's already hard enough to get a table) in Vienna where that would be true. A Schnitzel that fills your plate (and some of the table) with fries and a large beer for like 15 bucks. It's no shame to ask for a bag, not at all.
I wasn't lucky enough to have visited Vienna but here in Australia schnitzel is extremely popular. Every pub and RSL (Royal servicemen league) serves schnitzel with chips and salad or as chicken parmigiana. In Australia we like to use mostly chicken breast but also veal and pork loin. Whenever we ate out and especially when on holiday to different parts of Australia, I would look for the largest schnitzels. I Love schnitzel and have a very big appetite for it, I never found a schnitzel quite as large or as well cooked as these Viennese schnitzels. Sadly too often than not, pubs and restaurants here leave the chicken breast quite thick and deep fry it in vegetable oil until the crumb is dark brown and slightly bitter. Its why I always much prefer my mums home made which is thinly cut and shallow fried till golden in a combination of butter and olive oil. Its so Yum.
i am from bratislava, very close to wien. we do schnitzels A LOT. exactly the same way. and all can say that this schnitzel looks delicious. also, wiener german sounds fantastic. i just love their accent)))
I prefer subtitles to the overtalk translator
Definitely!
Well weak minds always prefer short cuts.
Also if you are learning german or practicing it, it's a great and delicious way to do so.
Subtitles or overtalk translator
BUT DEFINITELY WITHOUT any music 🎶 in background !!! !!!
That was how many of us in smaller European countries (population-wise) learned to speak English growing up in the 80s and 90s. Larger countries like France, Germany and Italy would dub everything from news reports, to cartoons to feature films. For smaller markets like Sweden, Denmark or the Netherlands hiring voice overs/voice actors to dub everything was simply less financially feasible with a smaller target audience (hence smaller budgets), so subtitles were far more common there than in France for example. Language classes in school only get you so far, but reading subtitles while watching content in a language you're learning is a constant, easy exercise that can really help out.
I wish I can love anything as much as this cook loves his schnitzel
I don't think he's ever made one. He was scratching the flour with a fork in the egg bath, no chef has ever done that.
Something to mention aswell is, that the potato salad in Vienna is a lot different to most other places. There is no mayonnaise but instead they use broth and vinegar as liquid part
And they serve burgers with no ketchup. You have to pay extra for it!!!
Whats funny is - the vianese potato salad is the worst of the country
Reason is - the south of austria had more soviet influences after the war - potato dishes in the south of austria are always better then in the north
also the reason why its called "Wien is anders" - i was born in styria but now because of my job in vienna - i really hate vienna in every sense, foodwise anyways - "too western"
Vienna will become the next London, Chicago or San Fran in the next 5 years
This makes sense, to cut a bit the large portion of fried food. The sides are very important in this dish, it seems. Crucial that the schnitzel be done well too.
Interesting, thank you.
@@pi3080 Imagine going to Vienna and ordering a burger. How American of a tourist can you be
Can’t wait to visit Austria again after this crazy pandemic slows down. The schnitzel is my favorite for sure.
Ich habe es immer gleich gemacht war nie das selbe dann habe ich in Oesterreich Broesel gekauft, denn polnisches war zu dunkel und roch nach Brot. Jetzt weiss ich ich muss in Oesterreich Semmel kaufen, trocken lassen und selber reiben dann soll es passen. Vielen Dank noch fuer den Tip, dass man es bei panieren leicht eindruecken soll denn ich habe es ganz umgekehrt gemacht. Wenn covid zu ende ist und ich in Wien bin besuche ich gerne den Lokal und bestelle es mir den Schnitzel. Liebe Gruesse aus Polen
As a military brat that spent 2 years in Germany, the schnitzel was the most memorable. That and the sound of Frau Meyer hammering the pork thin in the morning 😊
Was it made of pork or veal?
I hope nobody called you donkey
hoffentlich ohne tunke oder irgendeiner soße auf das schnitzal
The schnitzel I had in Germany was pork and fried in lard. It was beyond delicious! Now I must try veal fried in clarified butter to do a proper comparison.
@@dawnrobbins5877 ....veal in butter was the only way my mother made it, and it was a treat so delicious it went beyond words !
After seeing his passion in each step of crafting this dish I'd make it a point to go experience this just on general principle.
I miss living in Europe and that's why I do continue cooking many recipes like this one.Thank you and salute from NY
I told my gf I was going to try to make something new and different for supper I made schnitzel . At first she though I was nuts but she really likes it and requests it for dinner sometimes ❤️
Hello from the States!
I just made my own wiener schnitzel for a lovely meal, and I have homemade Sachertorte for dessert. The passion and love these wonderful people have for their food is amazing!
I LOVE schnitzel and spätzle and red cabbage. Now I'm hungry!!
Amen sister
with red cabbage and spätzle ? ... you're a BLASPHEMER !!!!
Viele Liebe und Respekt von Bulgarien - danke für das teilen der Vorbereitungtechnikgeheimnissen
Great to learn about food and culture from different countries. Love from the USA
Thanks for watching! :)
My guy! You made us the best schnitzel and we loved being a part of the Schnitzel Making Class in Vienna. It was just great.
You've met the man, the myth, the legend! Glad to hear it was excellent 🙂
I love seeing people enjoying what they do.
If I ever get to Vienna again I will definitely visit Meissl & Schadn.. those Schnitzel's look yummy delicious!
Ahh.. and the beautiful Austria, one just yearns for that fantastic heritage, handed down over generations..
They are the best
I've been there, had even the old-style garnish that is visible at 8:11 and is only served at M&S. I must say, I was a bit disappointed. The reviews I read afterwards (written by the Viennese) were not complimenting M&S either. I remember, some people agreed that a very good Wiener Schnitzel is served at Glacisbeisl and Café Imperial (the latter I can confirm).
It's a bit like the apple strudel: every place in Vienna makes it differently and no place makes the perfect one, probably because these dishes are so simple that the slightest difference is quite obvious.
@@cioccolateriaveneziana I can second this opinion, I have been at Meissl & Schaden 2 weeks ago. Funny that you also mentioned Glacis Beisl, I definitely enjoy the Schnitzel, its very good and I have been there often there as I live only 10 minutes away :)
@@timw8926 I used to live just 10 minutes away too, but that's why I haven't been there... I tried to explore places where I wouldn't come so often. So I ended up never visiting the incredibly "urig" restaurant Zur Stadt Paris although I lived just across the street...
@@cioccolateriaveneziana We both have been fooled by M&S Marketing :)
Very important! "Preiselbeeren arent Cranberries (those are disgusting and dont belong here). They are actually lingonberries and have a vastly different taste.
@Mystic_Thing You are right - he actually added lingonberries (which in fact are also sometimes called "mountain cranberries")
They are delicious
You are absolutely right cranberries are way to sour and bitter! Lot people think that they are the same..
Greetings from austria 🇦🇹
@@kimura1388 they are usually sweetened though for a condiment.
@@medwaystudios thats true!!!!
While stationed in Western Germany (1978-1981) near the city of Memmingen, I was told of a Gasthaus called "Dreimaedel Haus". The specialty was a schnitzel stuffed with thin ham slice and emmentaler cheese and called the "Dreimaedel Haus schnitzel". The schnitzel was enormous, covering 3/4 of the plate. It was served with a mound of pommes under the schnitzel and a side of erbsen (fries and peas).
Lecker (yummy) indeed! I want to go back to Germany and visit my inlaws real soon!! (Memmingen and Muenchin).
So it was a Cordon Bleu?
thats a cordon bleu my dude...
@@gohtdichnutah7905 yes and no. Yes it is basically cordon bleu but cordon bleu is usually a thick rolled and wrapped mound, not in the large flat schnitzel form. Its a fantastic idea though I imagine it becomes quite rich to eat such a large cordon bleu.
My Austrian mother lived in New York for a time and was excited to see wiener schnitzel advertised at a food stand. But then her say was ruined when she was served some kind of a sausage, that's Americans for you.
I've had countless schnitzels, and while I love veal the most, they're good whether you use turkey, chicken or pork. It really is true that when you cook schnitzel, you will have everyone in the house at the table.
She probably saw wiener advertised, not wiener schnitzel.
I had to go once to a place close to Vienna with someone local to know how much I love Schnitzel!
That wasn't the first but obviously one of the best Schnitzels I have ever had. Such a delicious meal. A piece of art...
Generally we eat pretty well in Vienna. Greetings from Russia!
We all love Wienerschnitzel; and Kaiserschmarrn too. Just be careful that you don't each too much or you'll be tired for the rest of the day!
Privet from Austria :)
@@Toopa88 🔥😄🔥
One of my all time favorite meals - Wiener Schnitzel. I like it even better than any steak. This looks so great.
Das mit der Sardinenrolle um die Kaper ist im wahrsten Sinne des Wortes eine atemberaubende Idee. Passt geschmacklich ganz sicher perfekt zu einem Wiener Schnitzel, das Säure braucht um seine Balance zu findet ... Für mich ist das Wiener Schnitzel (ganz dünn und kross, ohne alles, außer mit einer anständigen Portion Preiselbeeren und einem Zitronenviertel), das was für den Koalabären die Eukalyptusblätter sind. Dazu noch ein Weissbier mit einer halbierten Zitronenscheibe drin und der Tag ist perfekt. Und wenn dann noch als Dessert ein Stück Sachertorte mit Schlagobers hinzukommt, fließen bei mir vor Glück die Tränen. Grüße aus Kroatien 🇦🇹K👑K🇭🇷
Now i want to go to Austria and take a masterclass of cooking with those masterchefs/butchers.
But i'll try it at home with these good tips. Thanks for this video and many kind regards from the Netherlands.
Thanks for watching! And have fun making your own Schnitzel! 😊
Laat even weten als het je lukt, misschien kan ik mijn moeder dan ook overhalen om 6 cm boter te gebruiken voor 3 schnitzels
This is like the easiest meal ever...masterclass courage would take about 7 minutes
The viennese accent is perhaps even more viennese than the schnitzel 😅
hahaha greetings from vienna
Always serve with Earth-Apple Salad
Such a beautiful people, and such a beautiful dish too!
First time I've seen it done the right way on RUclips 👍
All my life in Canada I have seen bastardized versions of schnitzel. I've never seen anything like this. Guess I'll be going to Austria when this pandemic is over.
Make it at home :)
If you live in or near Toronto the Prague restauraunt in Scarborough serves amazing Schnitzel
If you live in Calgary the Austrian Canadian Club has the best schnitzel and Austrian/German food!
make it yourself man, it's absolutely delicious with warm potato salad. The potato salad is made just with salt, touch of pepper, vegetable oil, vinegar and a bit of bone broth and you can add some fresh parsley or chives if you like! 👍
Time to hire a private chef
He looks so happy talking about his food
I worked for a summer in a hotel restaurant in Interlaken between high school and university in Canada, and travelled to Vienna later in life. Glorious experiences!
The wurst semmel stands out to me when thinking of Austria and visiting with my family as a boy.
Sooo funny to hear that as an austrian!!
Wurstsemmel and fleischkäsesemmel are the most popular fast snacks for austrians..
So you did everything right 👏👏😂😂
@@kimura1388 Preußischer Spion erkannt, a echter Österreicher sagt Leberkäse.
@@jast9999 na do miss i da leider wiedersprechen!! Ba uns in da region sog man tatsächlich "fleischkas" hot nix mit preußen zum duan!!
@@jast9999 ober i versteh dein gedonken!! ;)
@@kimura1388 aso...najo, unsere Dialekte san wia a fleckerlteppich..... duat ma wirklich lad das I di als Preißen bezeichnet hob, I was des is ane der schlimmsten Beleidigung
Lebertschetti und schwechater hülsn is übrigens mei persönliches Reintegrations programm noch jeder flugreise ;)
Delicious 🤤
@Karl Rock in the house! Glad you like our schnitzel 😊
why are you here
Hello dost
@@DWFood Your Schnitzl its our Schnitzl its Austrian not German
@@markusmuser7699 das ist schon jedem klar
In America's mid west we have tenderloins . Pork tenderloin . Sliced . Then beaten down to twice it's size . Dipped in egg . Then cracker crumbs . Then deep fried for a minute or so till golden brown. Served on a bun . It hangs out over the bun all around . Pickles . Ketchup . Mustard if you like.
Yum! Sounds like it could have been inspired by the humble schnitzel!
This chef is excellent and his recipe is superb. The best schnitzel I ever had was in a top restaurant in Vienna. However, from a health standpoint, you should follow the chef's preference for clarified butter over vegetable oil. And not just because the butter derivative will definitely taste better than vegetable oil. Most vegetable oils aren't healthy to use to fry foods because the oil quickly oxidizes at the necessary heat level. The saturated fat in clarified butter is actually much healthier for you than oxidized vegetable oil. We can thank Dr. Fred Kummerow for the science behind that. Dr. Kummerow followed his own advice and lived to be over 102 years, and he might have lived even longer if he made his great discoveries about saturated fats and transfats earlier in his life. That said, another choice would be ghee instead of clarified butter. These two derivatives of butter are very similar, in that they each have water and milk solids and proteins removed. But ghee has a higher temperature smoking point, making it ideal for frying schnitzel and other foods. Ghee is also more readily available in stores than clarified butter if you want the convenience of not having to make ghee yourself at home.
I love this kind of secrets, pork fat and butter for any kind of cooking makes it so delicious!! I love this cheff❤️
Mein absolutes Lieblingsgericht für alle Ewigkeit.
My absolute favorite dish for all eternity.
Yeah, it's good food haha. I'm not Austrian but ate it in Vienna. Since then, I eat it occasionally at home.
Worked very good as morale keeper during the lockdown
I tend to mix the plain flour with a little bit of coarse-grain (?) flour (=> griffiges Mehl in German) and a sprinkle of corn starch, tapioka starch is even better.
It gets a little crispier and more fluffy at the same time.
Yup, time to make some Schnitzel on Sunday. 😅😋😉
And of course, potato salad, cabbage salad, oh my, and topped with pumpkin seed oil. Heaven!
Empires fall, cuisine remains. And music, and culture in general. 😉
I'm Greek but had so many beautiful memories from Sundays in mom's house with perfectly made schnitzel on the table.
I love schnitzel. I have been to Austria and Germany. I have had real schnitzel there and it's the best! As an American I love to cook authentic style food. Now after watching this my family will love this as well.
Beware of the cultural appropriation police!
I have a special place in my heart for schnitzels, my grandma made a superb one, and I like to think I can make a fairly good schnitzel.
Now they mean a lot more to me because my son loves them, it's one his favorites dishes. My 4 and a half yo son is autistic and he's very delicate when it comes to textures in foods, with the schnitzels he enjoys the thin crispy layer so much he closes his eyes in every bite.
I love his face when he sees me taking out the designated schnitzel's pan... My wife too smiles when she sees the pan.
I lived in Vienna for several years and loved these. Thanks for this video, I'll be attempting this at home.
Enjoy 😁
Love a delicious schnitzel and what a great accent the Viennese people have!
Excellent!! U R one of the best Schnitzel maker I have seen... Your Passion for cooking is admirable... Congratulatoions and best wishes from Canada. Laszlo Montreal Photog.
Habe so Respekt von dir wie du das Schnitzel machst . Ich mache es auch immer so. Und das mit die Kaisersemmel ist eine sehr gute Idee. Habe viele Semmeln probiert aber die Kaisersemmel ist einfach der Hammer. Ich verwende sie auch wenn ich Faschierte Laibchen mache . Viel besser als die Semmeln oder das Toastbrot in Milch einweichen. Lg aus Vorarlberg und weiterhin tolles Geschäft 🤗🤗🤗lg Norbert
Danke für das positive Feedback! :)
The instructions are clear and perfect, I tried it and it worked well, perfect, thank you