How To Make Chicken Schnitzel | Chef Jean-Pierre
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- Опубликовано: 19 июл 2023
- Hello There Friends! Schnitzel is an Austrian tradition that just cannot be overlooked in cuisine. It is typically made using Veal, although Chicken is much more affordable and accessible for all consumers. Schnitzel is delicious and so easy to make, come and learn how I make this Chicken Schnitzel and some Austrian sides to go along with it! Let me know what you think in the comments below.
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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Хобби
His little devious laugh whenever he talks about butter is the best.
He had me at butter. I’m drooling. I’d fry eggs and some hash browns in that butter.
Chef Jean-Pierre is a national treasure!
I disagree. International.
Not trying to hate but why does everyone use this same comment it's getting old
@@Ma4t2t0_ probably the "God Bless America 🇺🇸 " sign. The guy is an inspiration and a testament to the American dream!
Yep❤❤❤😊
@@adibjabre I must mention Jack; Krakz Me up!
Here is a tip from my austrian mother: Add some finely diced pickled cucumbers plus a bit of the pickle-brine to the potato salad. It adds some good crunch and a bit of acidity. The potatoes will soak it up nicely. (Hi Mum. I am sorry to spill your secrets! Let's have Schnitzel on Sunday.)
I've done that for decades.
Love you chef
Pickle brine is good in a chicken marinade as well. And it prevents cramps when you sweat too much. All around good stuff.
Bitte keine Gurkerl in den Erdäpfelsalat :(
That is not a secret. 😄
I did a chef’s apprenticeship in the late 80’s. The kitchen was staffed by Austrians and Germans. They only thing they disagreed about was Breast or Thigh for Schnitzel. Both were delicious. Something about chicken, fresh breadcrumbs and clarified butter. That perfect crunch and juicy chicken.
Yum! 😋👍
You are a bright light in this crazy world. You can’t help but smile when watching your videos
Reason I'm here. Literally couldn't watch any more insane Marxist venom re congressional hearings.
As a half german/scottish person. Schnitzel (off al kinds) is a great comfort meal and glad to see Chef Jean-Pierre
Hallo ya bawbag!
My mom (RIP) was German, she loved schnitzel, so I'm going to make her proud and make this yummy looking meal for someone, like how she always did.
Leftover eggs and breadcrumbs: In Austria we call it "Shoeberl". Add crumbs to the eggs (and one TS of flour) until you can form little balls at the size of about 1,5 inches. Bake them in the clarified butter until they are golden brown. If you want, add a little bit of chopped parsley. It's a very nice (traditional in Austria) inlay for a beef soup. Put it in the soup just before serving. BTW: You have pronunced "Schnitzel" perfect.
We have something similar in the south U.S., except we use corn meal (Polenta) instead of bread crumbs.
Without doubt the happiest chef on the planet, and a great teacher for all of us that aren't experts with food. Excellent video as always chef!
I absolutely love the fact that he, sometimes, messes up!! Great attitude, easy as hell to follow!!
What’s 👏🏼
Clarified Butter ?
Booze helps with that. Lol
I wouldn’t live without Schnitzel!
Me too
Absolutely
@@douglashagedorn7717 I've had this thing; never knew it was schnitzel. Usually it was a Parm w/ red sauce. I though Schnitnel was a sausage; Ok.
Me. too!! My mum made it frequently when I was growing up. But I have to try it Chef Jean-Pierre's way with the clarified butter!
In the mid 80's I worked for the library at the Abrams complex in Frankfurt and would go to the canteen at the Army Engineers building where they had a cook from Stuttgart who would serve scnitzel of all kinds every day. Vienna, Pork and Chicken on different days so I could vary them.
There is something satisfying about watching Chef Jean-Pierre eating good food and Gordon Ramsay eating bad food. I could watch all day.
Chef Jean-Pierre is a national treasure!. So glad we Australians are finally receiving some credit .
But it was GERMANY that started the schnitzel!
@@JanineMJoi Austria. WIENER schnitzel.
He said Austrian!!
He meant to say Austria.
lol!
Nice video! Two important things on the schnitzel that most people tend to miss: 1) dont apply too much pressure when putting the breadcrumbs on, and 2) dont let it fry too long, usually ~2 mins on each side should be enough depending on thickness.
Thks! Great tip;)
What is the why behind #1 Johann?
@@windermere2330 the batter can seperate from the meat, those air bubbles cause a "cloudy" shape of the schnitzel. if you search for "wiener schnitzel" images you can see some that are not flat but a little bubbly.
Gotta shake the pan slightly
After you are done breading your Schnitzel.... let it set up in the fridge for 1-2 hours! :)
Clarified Budder?!? My mouth was watering just watching the chicken fry. I have made chicken, pork and veal schnitzel with outstanding results, but this, THIS will take it to another level all together. I cannot wait to make this for my friends and family. Thank you for expanding knowledge and enhancing my love of creating delicious meals.
Traditional schnitzel has to be fried in clarified butter, there is no other way for it to be authentic
Frying the schnitzel in clarified butter is such a game changer. Thank you for the amazing recipe, Chef! It was delicious
The original Wiener (Vienna) Schnitzel is made from calf. Like from Figlmüller. Cheers from Austria ! 👍
I'm one of your fans from Germany, which is not exactly Austria but we also eat this potato salad.
Especially in Germany it's a matter of huge discussions how to prepare potato salad in the correct way.
In some regions, it's only potatoes and broth (without onions). In other regions they add diced cucumbers or diced pickles or onions or cucumbers and onions. Come to Germany and enjoy the discussion! After 5 years you'll be probably able to pronounce "Schnitzel" but you'll not be able to prepare potato salad which is accepted everywhere in Germany and Austria. 🙂
When I was in Bavaria (Unterfranken) I saw mayo based potato salad quite often. Maybe that’s a more modern recipe? Cheers.
@@jamesstein5087 I know this mayo based potato salad mainly from the northern and eastern part of Germany. Sometimes, they alsoadd diced sausage, cheese, apples.... there.
Potato salad in continental part of Croatia consist of: cooked potatoes, red onion, pumpkin oil, apple vinegar, salt, and pepper.
Hey... we have a couple coming from Germany next month via Airbnb! We host guests in one of our 3 spare bedrooms! I will have to ask them how they like their potato salad?!
Fell in love with this channel the minute I discovered it, and this is another great video! As an Austrian I guess I'm entiteled to say so? Just a hint: Try adding some sugar to the vinaigrette and a little garlic to the cucumber salad, this makes it even more tasty!
Instantly fell in love with the channel too, bar none my favorite cooking channel, but it's also just a fun time.
He did add sugar. He even talked about balancing sweetness and acidity.
I just went to Europe and fell in love in Innsbruck -- with Innsbruck. I had dumplings, for one, while there. First time ever. Amazing.
Holidayed in beautiful Austria, many years ago. Would love to go back again. Greetings from Ireland 👍
Sachertorte country ….
Chef Jean-Pierre: you NEVER fail to give us delicious and uncomplicated recipes we all can make! Hooray ♥️🤗😀❤️
Just made this dish yesterday...Delish. Loved the schnitzel with the hint of lemon, fried in clarified butter. I used to make cucumber salad with just sour cream. Your recipe with the addition of white balsamic vinegar and sugar is a great addition (I also added sliced radishes and chopped green onions). Never made the Austrian potato salad, it was great. Made many of your recipes, but this is the first time I left a comment....just had to. Thanks chef.
Awww
One of my favorites.
I cook at a German club and this is a favorite. We make 50-100 meals when we make them.
So glad we Australians are finally receiving some credit 😂🇦🇺🇦🇹
😄😄😄
Very funny(do U know Jack?)
😅😅😅
Here here 🇦🇺
QUEEEEEEEENSLANDAH
The Chicken Schnitty is a big thing here in Oz. As an ex-Brit and kid who grew up in Germany... I approve of Chef's recipe!
Thank you 🙏
High praise. I love all his recipes!
In fact made his Marinara sauce yesterday, we had a lot of tomato’s from our garden we had to use.
It was great!
Family approved!
I made the entire recipe for lunch today. However, I used Estragon mustard rather than Grey Poupon. It was delicious Chef. Thank you.
I just made this with clarified butter as suggested and the taste was on a whole new level! JP, you're a national treasure!
I absolutely adore the videos. I was just mentioning to my Aunt that we need to get more people like him back on food network to make it worth watching again
I grew up with Schnitzel since I was raised Czech. We no longer eat pork so make Schnitzel with chicken is a great idea. Thank you so much. The whole meal brings back memories.
You are a lot of fun and I always smile when I watch your videos. Eva
you grow up in a schnitsel country....im soo jealux. Love schnitsels....
My mom was from Vienna, Austria, Chef Jean-Pierre. She made her Wiener Schnitzel with boiled potatoes smothered in butter & parsley & a cucumber salad with herb vinegrette on the side. Delicious! Thank you for your variation! Much appreciated! 😊
me too. same thing
she made great potato salad too.
we used to make it together. now my young nephew makes it too. that tradition goes on.
Yes, Petersilerdäpfel (Potatoes in parsley and butter, preferably small and young and waxy potatoes) and sweet cowberry-jelly are my absolute favorite side dishes for Schnitzel, whatever meat you use!
Also, a well marinated (white wine vinegar, vegetable oil, salt, sugar) green Kopfsalat adds a nice sour and nutty flavor to it.
Thank you for making the side dishes. What a treat to see a whole meal come together. (I’m sure I’m not the only one who is sick of the same old dishes and same old sides. ) Please .Chef, keep ‘em coming! I will be making this for sure for my family this week. ❤
I love watching you enjoy flavor! You’re a true gem Chef!
I put to much mustard on the potatoes. And the schnitzel I had to put more salt and pepper in the flower. Overal it was a great dish. The kids loved it to. Thank you JP we love you 🥰.
Very good explanation about butterflying. And good tip about wetting board b4 placing plastic wrap. Thank u for sharing.
Thank you Chef Jean-Pierre for another outstanding recipe loaded with amazing tips that go well beyond the recipe itself. It is exciting to see how you, as an expert in the French and Italian cooking tradition, have applied your skills to do a fantastic job on a German-Austrian dish. It's also wonderful to read the comments of many of your devoted viewers, also skilled cooks, who are willing to contribute tips based upon their own family tradition or experience with the dish. Watching your cooking show is like sneaking into the clubroom to witness the rituals of a secret society.
One of these days, you should make the Argentine variant, a Beef Milanesa, Napolitana style (marinara, ham, cheese, etc.) It's SO GOOD! Love seeing you make amazing meals as always.
Sounds great, I'm going to research it today, thanks!
That sounds really yummy. What side dishes would you serve with that?
@@daphnepearce9411 in Argentina, typically we ate it with a side of their version of Potato salad (Ensalada Rusa) or french fries.
In Australia we call that a beef Parma. 👍
Reminds me of the times growing up in Germany. My mother and grandmother made this delicious dish the traditional way with veal. Along with cold potato and cucumber salad.
That is how my step mother made it. It was always one of my favorite dishes.
Veal is more dfficult to get in the US now. When I was a kid, all the grocery stores carried it. Now, none of them do and I have to go to a real butcher shop to get it. I found some a few months ago and made it Austrian style for my wife
OMG, this looks sooo delicious! My grandma made potato salad just like you did😊 Trying it tonight, thks for sharing!❤
These are my very favorite recipes for chicken schnitzel, warm potato salad & cucumber salad !!!
I’m Tyrolean and these are our traditional dishes. Thank you !
Chef Jean-Pierre always makes me happy, thank you
Chef Jean Pierre, your vids inspired me to start cooking and gave me the foundation I need to explore the world of cooking myself. Your enthusiasm showed me how fun and rewarding it could be and I'd have had no idea otherwise. Thanks for making our dinners a lot more interesting.
Thank you Chef Jean-Pierre. Beautiful, simple and delicious dish. 😊
I love your passion for butter! So cheerful .
Love you Chef! You and your team are AWESOME! I'm so glad to see how far you've come ❤
Technically the Austrian tradition that you refer to requires you to move the schnitzel in the pan by shaking the pan. This way the hot oil runs over the Schnitzel and the bread crumbs throw bubbles. That would be the "proper way". Doesn't mean you have to do it this way but if you want the original crust with bubbles underneath then you have to do it this way :D
Couldn’t you just baste it with a spoon? An open flame and swirling oil make me nervous.
That's right, Wolfgang Puck shows how it's done in a video...
Wow I love what I've learnt, sending love from Kenya 🇰🇪
Thank you so much 🙂
@@ChefJeanPierre you're welcome, I meant sending love from Kenya 🇰🇪
@@ChefJeanPierre you're welcome, I meant sending love from Kenya 🇰🇪
My mom was a chef, made the best pies I ever tasted! I'm a vegetarian now but I watch your recipes and find I can use them in my cooking! I love your cute ways, adorable!
Watching Chef create and joke around always makes my day.
love this channel, love Chef Jean-Pierre's energy, love Schnitzel
Another fantastic video CJP! This made me so hungry! You have upped my cooking game exponentially. You’ve taught me that there are a few simple rules to cooking and the sky’s the limit to what you can make. I think I’ve made almost every single recipe. Almost…
One of your quickest and most incredibly delicious looking recipes yet!
We love the job you do, Chef. This one's definitely in my try bucket.
Thank you Chef JP!! This will be my dinner tomorrow. We lived in Germany for 3 years and had the neighboring restaurant make this dish, using chicken for us. Can't wait to see the surprise on my hubby's face when I serve it! You are a true gem 🥰
Thank you Chef JP! Im really enjoying your lessons. This is a great channel and Im very happy I found it.
It is almost like I need to watch a video a day to put me in that great happy energy mood you are always in when delivering your video. Thank you JP!
Thank you again Chef Jean Pierre
For another yummy yummy dish!!!🤗👍
I have all the ingredients to make this recipe tonight. Thank you Chef. I have purchased all your wonderful vinegars & olive oils & use them on a daily basis. They’re very high quality & make cooking a pleasure. 💙
I LOVE to watch you cook ANYTHING~~~~it's an ADVENTURE!!
I simply LOVE your videos, because they're amazing! But the best part is always seeing your face when you taste what you've cooked!
Simple & elegant.......BRILLIANT ❤
As a devoted fan from Down Under, it was great to see Chef JP apply his culinary skills to one of the all-time Great Aussie dishes, chicken schnitzel. Loved the accompanying potato salad. Keep up the great work Chef JP.
I was brought up on it. Milk bars in Melbourne sold them like milkshakes.
Dear Chef, my paternal Viennese grandmother would LOVE this recipe! And the accompanying potatoes & cucumber salad are PERFECT! Just like she would have done herself. Straight from the fine restaurants of Vienna! Wonderful!
One of my favorites. When you live in Europe you learn what is wonderful, the meals. 💜
“I love my job!” 🤣 I laughed the whole way through this one! Thanks!
Chef, you are fantastic! I've been making your dishes and impressing my wife. Thank you!
This looks so delicious. What a happy man you are, Chef Jean-Pierre. It's a pleasure watching you work your magic.
Love the way you laugh when you talk about butter! Love your recipes too!
Watching you from Arizona, can’t wait to try it, looks amazing. Th
Pretty good looking schnitzel you put together there chef, I love the ending too!
Jacque Pepin and yourself are my favorite 'chef teachers'. Dish looks so spectacular!
Love your simplicity!
Blessings
Warm potato salad is definitely on the menu for our family. We unfortunately can't have so much butter. We will try with olive oil and a hint of butter for flavor. We love your shows. We watched you when you were on PBS. Always a great recipe and lots of fun.
Warm German potato salad is actually addictive
Once again Chef Jean-Pierre has nailed it with this delicious recipe, I love this man! @ 12:11 = Priceless remark, lol!!
🙏🙏🙏😊
I love the out takes at the end because it makes the video feel more real. He is very professional & to see him relaxed at the ending out take is inspiring for me to try the dish. Very cool.
Always a pleasure watching your video"s, Thank you Chef& Jack🥰
I'm so glad you explained the use of the other side of the meat pounder! Next road kill I come across I'll know EXACTLY how to tenderize it! 😂❤
This is such a delicious looking meal, and it must taste heavenly ❤️
It does!!!😋
Definitely making this one, and hope to try all your recipes!
I just started my career in cooking a couple years ago, and your videos help me so much. Learning the techniques and the logic gives me so much inspiration and confidence. It helps me feel like I truly belong in the kitchen, despite being many years of experience behind compared to my fellow chefs.
Eternally grateful, thank you chef.
j'adore vos recettes, vous êtes plein de vie et pouvez rendre les gens si heureux, merci chef Jean Pierre 🙏🏻
Looks delicious! Need to try this. Merci Chef!
Watching you eat it is so fun! ❤
Looks so delicious 😋❤
Proper passion and belief in what he does. Definitely trying this recipe.❤
Chef, you never disappoint….can’t wait to try another one of your amazingly recipes.
That reminds me of chicken Katsu. I literally fell in love with a girl who made me that dish. But now I can make it myself, so I'm good 😊. Also Japanese curry was super good.
Australia 🇦🇺 I come from a land down under where cucumbers grow and clarified butter is now a wonder! A great recipe 😊
Amazingly simple though packed with flavors.!! Thank you Chef
Fantastic recipe! We love your style. This is the second week in a row we're making one of your recipes.
Love you uncle ❤
I have to try this with chicken. I normally use thick center cut pork chops (boneless). Crumbled bacon in the potato salad is a must. Thanks Chef JP. We also love your job 😂
Delicious! thank you great chef! You always have a variety of recepies to share! 🤗👏👏👏👏🫶
I was eagerly waiting for this video! Thank you so much chef Pierre 😁
I worked at a German restaurant. We would do 200-400 winer schnitzels and rohn schnitzels per day. Always veal. A lot of pounding. Soaked in milk for hours previously, we used Goldn-Dipt breading. Doing this many, after breading we would store flat on freezer paper. Works well, frozen since they are very thin. We had 6 different potato sides, regular cabbage, sweet n sour red cabbage with clove, white beans, in-house sauerkraut, tarragon squash and spatzle for side items😊
As an austrian loving potato salad and schnitzel I wanna say you made it really tasty. Here we usually do the salad with a little trick if u want so it's very creamy. We put a few potatoes in the vinegar/oil/stock but not all. Then we add some stock so the potatoes are almost covered, rinse and repeat. The salad will be creamy as hell, it will really combine with the vinaigrette and the longer you leave it the better (ofc not longer than an hour if u want it to be still warm). 😊
My grandfather was from Austria. He passed before I was born. My grandmother would make wonderful meals that he loved. I just wish I was older at the time to learn everything she knew!! It's incredible how certain foods can play such an important part of your life.
@@kels3972 sry for your loss! hope you can catch some of that feeling again
@@mamoruchiba752 Thanks!!! I do when I try to make the meals my grandmother made!! Have a good day!!
Rinse the stock with what?
@@darkwood777 not really rinse, just put stock on it until covered, mix it, then more potatoes, stock again til covered and mix it etc until you're out of potatoes
Thank you for explaining your sanitized cloth technique and washing mixture plus the dry cloth for drying your hands. I took a Canadian Food Safe course about 10 years ago and learned a lot, still watching a chef's methods is informative and useful as a reminder not to become complacent.
I very much enjoyed watching you make authentic schnitzel, thank you so much Chef Jean-Pierre 💖
Lovely!
❤ My German heritage says "thank you," Chef Jean-Pierre for this recipe and your culinary skills are superb. ❤ P.S. I promise not to destroy anything.
You're comment is spot on.
One of my favorite meals when I was stationed in Germany...between Germany, Austria, and Netherlands there were so many incredible and simple dishes on offer. mmm mmm mmmm.
Chef, when i'm depressed i just come and see ur videos to see your energy and then i feel happy! God bless you always, keep smiling :)
Looks so good…I don’t know how Jack can film and not beg for a bite to experience the crunch😂