Loved when Jack just would not let that pan go in the oven without a much needed flip .. I thought he might just rip it out Gaspar’s hand! ‘Cooking with patience’ - Daddy Jacks the best!!
we have german in our familey alot of german, irish and french, bit of indian we have never done ancestry but this looks good ,,,,,good like meme use two make.. thank you my friend,, wonderful world of spice and flavors,,, you could live your hole life and never completely enjoy every kind of meals... great two see and apperisiate ....donka .. bravo my friend encore...encore.. bravo
Notice how the pros don't need fancy teflon pans to not have their egg cook perfectly and slide out of the pan? Nicely done! Looking forward to Gaspar's channel. That's good of you Daddy to set him up!
Awesome! Last Friday I made pork schnitzels with melted white Vermont cheddar cheese and a over easy fried egg on top of Texas toast for dinner. So dang good!!!
That was very enjoyable. I would encourage you to do more of these treasures at your place I recall a few months back , a young high school student taking up culinary classes in school...poor kid showed up dressed in his immaculate uniform thinking he would be cooking. When you did all...he was crestfallen....
Well shoot you learn something new every day!!! I always thought wiener schnitzel was some type of sausage great recipe Daddy Jack have a blessed day and week
Yesterday and just in one sentence. Tense markers for past tense and present progressive and you used simple present. It’s a total mess, buddy. It could be a joke, which I didn’t get.
Being German and making Schnitzel on a regular basis, I suggest you make sure there is more oil than what this man is using. There is no need to use an oven to finish, with plenty of oil, it only takes 3 to 4 minutes on each side, skip the egg thing, serve it with fries and sprinkle some lemon juice on it.
@@DanielaAndBenny4ever No, I'm not a Chef, but my grandmother was, owned 2 restaurants and a bakery, she taught me very well how to make German meals the proper way.
@@DanielaAndBenny4ever Doesn't justify my comment? I am German, I was born and raised in Germany, I live in Germany, trust me, I know Schnitzel, we all know how to make Schnitzel, we make them all the time. The Schnitzel has it's origin in Germany, it is always pan fried, not oven baked. So do me a favor and learn what you are talking about before you level your opinion!!!
Cooking with the Blues Daddy Jack If I could afford it, I would love to fly over and have a meal at your restaurant..... Love your mini documentaries of local places to eat. Kull London, England UK
I can't remember having "real" veal for years if not decades on a menu. Even at a German restaurant last visited it was just thin pounded beef tenderloin. Distinguishable different flavor in my opinion. Veal should be lighter in color. Being raised on a cattle ranch I think I remember what veal really looks and tastes like. That looked like real veal.
In Poland it's called Kotlet schabowy and it's a breaded cutlet made from pork, rather chicken. We used to eat it mostly on Sundays with bolied potatoes and some salad.
I am from Austria and you would never put an egg on top of the Wienerschnitzel. Original (classic) Wienerschnitzel is the Schnitzel with Kartoffelsalat and fresh lemon(juice) on top of the Schnitzel. Sometimes you get a little bit of lingonberry (cowberry) aside. Nice video tho.
@@cookingwithgaspar4135 Yes Big Jack loves the hell out of you Gaspar. Watching from Australia we feel it also..just so know mate! Its a worldwide brotherhood cooking eating.
Omg yes exactly the way we do it my mother was Austrian Hungarian .... Schnitzel and red cabbage the best ty for uploading it brought many memories back
Hi Jack: It was fun to feature Chef Gaspar on Cooking with the Blues today. Could Gaspar do a Schweinshaxe (roasted pork shank) someday? It's an awesome cut of meat, and makes a great presentation. All the best. Ed, from Long Island
This looks like an excellent breakfast sandwich in the making with lots of cheddar cheese... Excellent idea keeping it simple and easy, Jack.. Thanks!!
Been thinking about heading back to Cali recently..and my uncle who lives there loves to make this dish. Funny how it pipes up on my feed..maybe the universe idk but I do know I'm really hungry
I may have missed it so sorry if you made it that way: Put some lemon peel (grated in small pieces) on the Schnitzel before breading. That is making it even better :-)
.... lil' trick that I learned from watching Nick Stellino ... see how how Gaspar patted the bread crumbs w/ his hand so it would stick to the veal ... use a fork instead to "gently" press the bread crumbs to the veal. Works great ... (the problem w/ "flour/egg/breadcrumb" process is you have to clean your hands 3-4 times since my fingers end up a flour/egg/breadcrumb mess after each step ... then I have trouble using my fingers ...
Four Seasons Cooking with Gaspar - I’ll be sure to tune into your new channel, Gaspar. You can count on me to watch. And please collaborate with Jack as much as possible. Congratulations!
Absolutely gorgeous Gaspar!!! Always wondered what snitzel was, now that I know it involves veal & a nice yolky egg I’m ready!!! I have tried scrapple though
What a lovely guy Gaspar is, you can tell he knows his way around the kitchen!
Greatings from lower Saxony
Schnitzel 👌
It’s my pleasure to cook with old friends from Dallas be well Jack see you soon!
Glad you had an old friend to do a dish!! God bless, take care and stay safe!!
Peter Montagnon Peter thank you for your comment nice see old friends live is about that !
Love Gaspar and his recipes, nothing like good Swiss/Austrian/ German cooking
Bruce Davis Bruce I will bring back the history of old Austrian- Hungarian cuisine !
What a pro! He is amazing great video, I love your work all your videos make me smile
Thank you so much 😀
Very nice dish. Many thanks for sharing both good cooks.Take care God Bless
Loved when Jack just would not let that pan go in the oven without a much needed flip .. I thought he might just rip it out Gaspar’s hand! ‘Cooking with patience’ - Daddy Jacks the best!!
Good Eyes Chris, The "Money Shot".
No doubt, he was stone cold and cool all at the same time.
Cooking with the Blues You and your family stay safe and healthy during this time my friend!
Chris B. Very soon I bring back my child hood memories from Austria
Four Seasons Cooking with Gaspar God bless my friend! Thanks for sharing
we have german in our familey alot of german, irish and french, bit of indian we have never done ancestry but this looks good ,,,,,good like meme use two make.. thank you my friend,, wonderful world of spice and flavors,,, you could live your hole life and never completely enjoy every kind of meals... great two see and apperisiate ....donka .. bravo my friend encore...encore.. bravo
Always appreciate your videos!
Great to see Bernie Sanders taking time out of his busy campaign trial to cook up some schnitzel!
Ha! Underrated comment. Good call.
be the first real job he's ever had
Greg it’s happened thank you my RUclips is Gaspar’s Classic cuisine
That cracked me up...
OMG i was stationed in Germany! I miss this dish!!!!!
I always enjoy watching Gaspar cook when he visits you. I love red cabbage and German potato salad. Hope to see you cook these in the future!
ok it's 1:38am and I want schnitzel!
Jack helping this old guy with total respect. Jack was a true gentleman.
Love this video thanks for the effort that goes into them. Looking forward to seeing Gaspar in other videos thank you sir
Way to go Jack! You sir, are a true gentleman
Thanks Dave, Back at you!
Notice how the pros don't need fancy teflon pans to not have their egg cook perfectly and slide out of the pan? Nicely done! Looking forward to Gaspar's channel. That's good of you Daddy to set him up!
What an absolute pleasure!
Oh man -- I just ate breakfast and watching that made me hungry all over again.
Thanks for sharing this. I applaud you for sharing your channel with others so we can all learn from people like Gaspar. Best wishes from Wisconsin.
Miss living in Germany because of food like this...yum!
Awesome! Last Friday I made pork schnitzels with melted white Vermont cheddar cheese and a over easy fried egg on top of Texas toast for dinner. So dang good!!!
Wow , now that sounds like a Wiener Winner!
Gaspar is always a favorite! Dudes tremendous.
That was very enjoyable. I would encourage you to do more of these treasures at your place
I recall a few months back , a young high school student taking up culinary classes in school...poor kid showed up dressed in his immaculate uniform thinking he would be cooking. When you did all...he was crestfallen....
Nothin like cookin with freinds jack👍👍👍
Looks great but it needs mushroom gravy and a side of potato pancakes and pickled red cabbage.
Very nice of you to help him along!
Thanks for doing these videos you do a really great job I enjoy recreating your recipes at home
Gaspar, thanks just got some beef schnitzel going to make this tomorrow.
Always be polite when Grandpa is in the kitchen cooking. Sheesh! You got plenty of patience Jack!
Well shoot you learn something new every day!!! I always thought wiener schnitzel was some type of sausage great recipe Daddy Jack have a blessed day and week
much more oil, the Schnitzel have to swim….I'm an Austrian, I know it ;-)
I'm German & you're right.
Das ist gericht.
I am Hungarian and you are right!
I deep fry them and they turn out great. Take 3 to 4 minutes.
I would agree, I use much more oil. But it came out nice.
what a good vid..tks Jack and Gaspar..old country recipies are where its at
Good job, Gaspar! Looks great.
I can throw a fried egg on top of most of my dishes 😂😂
Me too. I frequently have it on chilli for breakfast
Classic dish and well done!
two great souls in this video!!! looks amazing!!!
What a lovely guy
Greetings from Vienna!
SkyGeorge wonderful I love my home town I visit every year I finished my master chef degree inWien
Ah... Mit kapers, mit lemon and mit Werner Klemperer. Hah!
Sehr Gut Charles!
I eat this just yesterday. With a side of Kartoffel Salat
Yesterday and just in one sentence. Tense markers for past tense and present progressive and you used simple present. It’s a total mess, buddy. It could be a joke, which I didn’t get.
James Norris soon I will make the potatoes salad and the reed cabbage confit that I served in my first restaurants in Dallas !
Being German and making Schnitzel on a regular basis, I suggest you make sure there is more oil than what this man is using.
There is no need to use an oven to finish, with plenty of oil, it only takes 3 to 4 minutes on each side, skip the egg thing, serve it with fries and sprinkle some lemon juice on it.
K. Make a video
The oven is better! Chefs know! If u not a chef youll never understand
@@DanielaAndBenny4ever No, I'm not a Chef, but my grandmother was, owned 2 restaurants and a bakery, she taught me very well how to make German meals the proper way.
Still doesnt justify your comnent
@@DanielaAndBenny4ever Doesn't justify my comment?
I am German, I was born and raised in Germany, I live in Germany, trust me, I know Schnitzel, we all know how to make Schnitzel, we make them all the time.
The Schnitzel has it's origin in Germany, it is always pan fried, not oven baked.
So do me a favor and learn what you are talking about before you level your opinion!!!
I use to eat this when I lived in beautiful Vienna. Danke!
You're a good man Jack, givin Gaspar the podium!
Dang, I'm hungry again ;-)
Simple but amazing recipes❤️❤️❤️ My hats off to the chefs!!!
Brilliant!
I'm so glad to see Gaspar again! I wondered where he was!
Finally - Wienerschnitzel! Now I'm waiting for pancakes and tall layer cake. Great channel, I binge-watched ten episodes in a row since January.
You never see Holstein anymore, Gaspar is a wellspring of old classics Presing!
love that fluffy breading, sign of a perfect wiener schnitzel. great tip about covering it!
Glad to see a return of Gaspar. Always enjoyed him. Nice dish.
I deep fried schnitzel u get a nice uniform colour and the outside is crispy and nice. Served with mushroom gravy and fried potatoes.
The older gentleman looks kinda in his late 70s --- I wish I'd be somewhat as good as he is!
You need to get yourself a tripod Jack.
No I need Glenn to get back from vacation next week!
@@CookingWithTheBlues lol
@@CookingWithTheBlues I think its fucking awesome the way it is. Don't change shit Jack!
@@CookingWithTheBlues lol right.
Cooking with the Blues
Daddy Jack
If I could afford it, I would love to fly over and have a meal at your restaurant.....
Love your mini documentaries of local places to eat.
Kull
London, England UK
Super cool!!! Thank you...!
Mike Allen thank you Mike !
I can't remember having "real" veal for years if not decades on a menu. Even at a German restaurant last visited it was just thin pounded beef tenderloin. Distinguishable different flavor in my opinion. Veal should be lighter in color. Being raised on a cattle ranch I think I remember what veal really looks and tastes like. That looked like real veal.
Yeah, you can definitely taste the difference, veal, to me, is always a little gamey, but I like it
Ethical swing away from veal lately. The whole cage then bleed out thing...bad optics.
Joy to watch, simple and classic
“erste Klasse“
Indeed it is Jack 😊
EDIT: also get your Vitamin D in 👈
In Poland it's called Kotlet schabowy and it's a breaded cutlet made from pork, rather chicken. We used to eat it mostly on Sundays with bolied potatoes and some salad.
"avoid large crowds if you can" lol aka your restaurant. great words jack.
Unfortunately that could be around the corner Mike, take a look at what's going on in Italy! Scary Days!
I am from Austria and you would never put an egg on top of the Wienerschnitzel. Original (classic) Wienerschnitzel is the Schnitzel with Kartoffelsalat and fresh lemon(juice) on top of the Schnitzel. Sometimes you get a little bit of lingonberry (cowberry) aside. Nice video tho.
Gaspar is AWESOME!
🙂👍
Wow that looks delicious. capers sound like a great addition too
Wenn das Kalbfleisch ist dann ist es original Wiener Schnitzel
Perfectly cooked veal.
Just looked for Gaspar’s page to subscribe. If I missed it, please post a link. Thanks~!
OMG what a great man. Awesome “easy” and freaking good.
Beautiful big Jack coaching Gaspar in Jacks strange kitchen..thankz boyz
bullsnutsoz not easy to cook in a kitchen that you don’t now thanks for your comment gaspar!
@@cookingwithgaspar4135 Yes Big Jack loves the hell out of you Gaspar.
Watching from Australia we feel it also..just so know mate!
Its a worldwide brotherhood cooking eating.
I love
AWESOME!
Omg yes exactly the way we do it my mother was Austrian Hungarian .... Schnitzel and red cabbage the best ty for uploading it brought many memories back
Good Food, Good Memories Karoline. All The Best, Jack
Karoline Smail I will bring back the old classic also I started my own RUclips Gaspar Classic cuisine!
Bernie. 1 year from now.
Gaspar!
That looks so very good, Thumbs Up !
Add potato salad and some brat wurst and fried sauerkraut with some mustard
Gaspars looking good !
Kitchen version of adorable cat videos :D
Hi Jack: It was fun to feature Chef Gaspar on Cooking with the Blues today. Could Gaspar do a Schweinshaxe (roasted pork shank) someday? It's an awesome cut of meat, and makes a great presentation. All the best. Ed, from Long Island
Great!
Try using instant potato flakes instead of bread crumbs for breading. Hint of french fries....................
Holy shit. This' awesome! I've been trying to learn 🇩🇪. But unfortunately, am not fluent 😭
Ach so schwer ist das gar nicht
@@milanfpv5099 für mich es ist 😂
Nicht fur. Mich.... Learn German before speaking English
This is the real deal
This looks like an excellent breakfast sandwich in the making with lots of cheddar cheese... Excellent idea keeping it simple and easy, Jack.. Thanks!!
I said the same thing Joe! I have enough left over for one in the morning!
@@CookingWithTheBlues Nice!
Ausgezeichnet !
Been thinking about heading back to Cali recently..and my uncle who lives there loves to make this dish. Funny how it pipes up on my feed..maybe the universe idk but I do know I'm really hungry
I love German and Austrian food and schnitzel is near the top of that list.
Awesome
That guy looks like Bernie Sanders...
Daniel Pearcy except this guys not an idiot
This looks great.
looks good
I may have missed it so sorry if you made it that way: Put some lemon peel (grated in small pieces) on the Schnitzel before breading. That is making it even better :-)
👍
.... lil' trick that I learned from watching Nick Stellino ... see how how Gaspar patted the bread crumbs w/ his hand so it would stick to the veal ... use a fork instead to "gently" press the bread crumbs to the veal. Works great ... (the problem w/ "flour/egg/breadcrumb" process is you have to clean your hands 3-4 times since my fingers end up a flour/egg/breadcrumb mess after each step ... then I have trouble using my fingers ...
Jack bullied him into cooking it his way
No I am teaching Gaspar to make videos and we are creating his own channel, it is a learning curve. Nothing but respect for Gaspar Alex.
Gaspar! Haven't seen him on your channel in ages. Good to see him again.
@Robert he was in the Chicken burger video, just before this.
@@christopherbako I am aware. Jack and Gaspar did a string of videos while he is in town but it had been years prior.
Robert J. Holtz thank you so much I am back with my “ gaspar Classic cuisine “
Robert J. Holtz I am back with my RUclips Gaspar’s Classic Cuisine
Four Seasons Cooking with Gaspar - I’ll be sure to tune into your new channel, Gaspar. You can count on me to watch. And please collaborate with Jack as much as possible. Congratulations!
No anchovies no caper butter. That’s escalope with a fried egg. It’s NOT Holstein.
what kind of saute pans are these?
Absolutely gorgeous Gaspar!!! Always wondered what snitzel was, now that I know it involves veal & a nice yolky egg I’m ready!!! I have tried scrapple though
Snitze can be almost any meet, chicken, pork, deer, beef
Bruce Davis ooh I have plenty of deer meat, to experiment with!!!
What cut of veal is that?