Japanese Katsu vs. German Schnitzel: What's The Difference?
HTML-код
- Опубликовано: 6 сен 2024
- How do you make Katsu? How do you make Schnitzel? This is BATTLE OF THE CUTLETS! If you’ve asked yourself these questions, you’ve come to the right place. It might not be an age-old, good vs. evil, fire vs. ice, debate but I thought it would be fun to compare and contrast Schnitzel and Katsu - two beloved cutlets that embody the definition of comfort food. Specifically, we’ll be looking into German style pork Schnitzel (not to be mistaken for Austrian Wiener Schnitzel made with veal) and Japanese Tonkatsu (“Ton” meaning Pork, and “katsu” meaning cutlet.)
I realized that why we don’t season the cutlets was never addressed in the video. We season the eggwash because when seasoning the cutlets directly moisture is pulled to the surface and, when coating the cutlets in flour, could lead to a goopy, over-coated schnitzel/katsu. Let's get this bread(ed pork cutlet), Fam. 🤘🏻Adam
TONKATSU…
Pork Chop (lean), 6-8oz portions (170-225g portions)
Potato Starch, enough to coat cutlets
White Bread (for “panko” breadcrumbs), enough to coat cutlets
Kosher salt for finishing
SCHNITZEL…
Pork Chop (lean), 6-8oz portions (170-225g portions)
All-purpose Flour, enough to coat cutlets
Breadcrumbs (very fine), enough to coat cutlets
Water for spritzing
Kosher salt for finishing
FOR BOTH CUTLETS...
Neutral frying oil, enough to cover cutlets by 1-2 inches (5cm)
Eggs (for eggwash), 3-4 large
________________________________________________________
FOLLOW ME ON SOCIAL:
Instagram: / omnivorousa. .
Facebook: / omnivorousadam
Tik Tok: vm.tiktok.com/f...
Website: www.omnivorous...
________________________________________________________
MORE INFORMATION FOR YOU CURIOUS HUMANS…
Schnitzel vs. Weiner Schnitzel - www.thekitchn....
A guide to Katsu - gurunavi.com/e...
A little Schnitzel history… - ilikegermany.c...
________________________________________________________
MUSIC:
Melodeyes - / melodeyes
***Check out this dude’s page on SoundCloud or Spotify. He’s insanely good.
German here. The schnitzel looks good but you dont eat it with mustard. Normally you get a lemon slice (for the acid note) and potato salad (with vinegar not mayo) or fries.
no fries but yes.
@@Flex2212 Japanese schnitzel with Rice
Egal was du mit schnitzel machst. Das kann einfach nicht besser schmecken als katsu :D
Nonono Schnitzel is from Austria and you germans know nothing (like always) You eat it with potato salad or fries with a lemon slice and Preiselbeersauce. Got it?
@@overill1187 Some sources say it’s from Germany and others say it’s from Austria lol
Love your personality, thanks for the water spritzing, never knew how the schnitzel got puffy!
No doubt! Gracias.
i’m a katsu lover bc i just love how it’s served (in curry or with katsu sauce). howevssss, i love both!
shnoz cam crunch was foodgasmic.
a real Schnitzel MUST be veal and must be fried in butter or (better) clarified butter. Try it, the difference is amazing. Never use Oil for frying a real german / austrian Schnitzel. The Bistecca milanese, the mother of all Schnitzels, is fried in butter as well.
I love when a video pops up for the exact thing I was googling. Thank you for your video Sir!!
To make it more authentic you could have fried the Schnitzel in a pan using Butter. That's how the real good chefs do it.
Butterschmalz. pork fat also works but is a bit heavy.
Thank you for sharing the water trick! Both ways are delicious, I had schnitzel served with some kinda caramelized onions and a mushroom sauce that was really yummy!
Don’t need the water,I made them for 55 years and always good.
im german and that Schitzel is pretty much authentic. but i have never seen someone eat a schnitzel with mustard and compot. we usually eat our schnitzel with either fries and a lemon (Schnitzel Wiener Art) or with a sauce with lots of mushrooms (Jägerschnitzel) or with a sauce based on paprika and onions (Zigeunerschnitzel). My favorite of those is the Jägerschnitzel. Anyway, nice comparsion and even though i never heard of katsu, i will try it out.
Sweeeet. Thank you. Hmm, I had a little convo with a German butcher near my place and that was how he said he ate his schnitzel, no real idea if it's super authentic or not. Nonetheless, it was tasty. I've never heard of the paprika and onion sauce, but I have read all about jagerschnitzel in my research - sounds super rich and soul warming. Definitely give katsu a go, I'm sure you'll dig it.
I’ve never seen schnitzel with mustard. Only with compote and lemon.
Sweet mustard is only for Weißwurst, IMO.
Edit: Our potato salad is also not generally made with mayo, though this varies from house to house. I like to use a nice broth, mustard, chopped onion (or I’m summer some chive flowers) oil and apple vinegar. Plus chopped parsley. We serve it still warm.
Thanks for the video!
Its really yum with rice too
@@hdubbs9174 Yepp, that's authentic viennese "erdäpfelsalat" right there... no mayo, which makes it lighter and less cloggy. Very, very tasty...
@@hdubbs9174 never mayo, potato salad made with chicken/beef stock, hesperiden vinegar(very 'sharp' vinegar), estragon mustard,, optionally parsley and served warm. Most importantly high quality full bodied characterful salad potatoes, Not many places produce/sell those.
I have never had schnitzel but I have had and love Katzu 😊 great informative video!
The texture between panko and regular breadcrumbs is totally different
Panko bread crumbs are by baking bread with an electric current it gives the bread crumbs a way different texture. Those homemade one still look awesome!
I was thinking the same thing, but researching this a little, not all panko is made with that technique. I think the key here is that it's shredded into small slivers and then dried, rather than being dried and then crushed or ground like traditional bread crumbs. Or used fresh without drying it (nama panko) like this video.
I love this!!! I watched this video like 3 days ago and tonight I'm making schnitzel!!! I looked up the recipe online and NONE of them said to have sand like bread crumbs (just regular ol bread crumbs) and they mentioned NOTHING about the water and the air bubble so I had to come back to RUclips and find this video so I could make it the way he said to!!!! We shall see how this goes lol 😆
I mean yeah mostly cus no one does it like that really, it's just meat you put into bread crumbs and egg wash and then shallow fry. that's it rlly you use what you have at home
@@breania_inekora5069 i ended up making it just like he said and at a later date just a home version. His was much better and made a bug difference. That's the difference between home cooks and culinary cooks
the schnitzel making process and final look reminds me a lot of an Egyptian panne, great video!
Schnitzel for sure!!!
mm (millimeter) not cm (centimeter) minor points, good work otherwise
Many Japanese foods are localized versions of Western foods
Japanese culinary canon. Fire.
New channel name...?
That Schnitzel tip with the water is awesome!
Both look delicious. I don’t mind either one. 😅
Katsu is delicious
Six centimeters is almost two and a half inches
Your crunch sound effects sound super fake. Did you add them in? Other than that, great video.
@3:19 What!??? 12 cm thickness???
Don't you mean 12 mm. You do realise 12cm thickness is almost like a big dictionary thickness.
I know it's an old video but it is one of the details that gets me cringe a bit.
das ist keine schnitzel
I am korean and tried both from various restaurants and also made my own. I prefer tonkatsu over schnitzel
you probably never had a real one from Veal and fried in Butter, how it's done in Austria.
schnitzel won. not contest
HE CALLED SCHNITZEL GERMAN😞😞😣😣😭😭😭
It's like Mercedes Benz vs Lexus
12mm not cm 😂😂
Thumbs down for me. I can't listen as fast as you talk
A german schnitzel does not exist, schnitzel are from Vienna/Austria!
don’t forget to expose your loaf 🍞
I think you make amazing videos but you kind of fucked up with this one. You should have matched Chicken Schnitzel and Veal Schnitzel.
Fair enough. This is an older video, remake?? Lol.
@@AdamWitt I think so yes. If we're talking authentic then obviously you must make a veal schnitzel but in reality most places not named Austria consider chicken to be the standard. IMO chicken schnitzel is far better than any other meat.
Unless you cook your bread with electricity until it's dry enough that it no longer conducts and stops cooking itself automatically without ever creating a crust, it's not panko.....
Schnitzel? You mean cotoletta
Schnitzel is not a kottlett,kottlett is a Porkchop it has a bone in it.
NO comparison. Katsu brings forth the taste of ingredients whether pork, beef, chicken or seafood. Katsu 10-0....