Wiener Schnitzel - 4k video
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Date: 2019-07-03
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Comments and reviews: 10
Otto Rapp
I am Viennese and had lived in Canada for a long time. There I was bringing my Viennese style to my table. Since I could not get any good Schnitzel where I lived, I called my style Self Defense Cooking. Everything seems to be right here, but I had learned from a famous Viennese chef that you should add the salt to the flour (saves a step handling the meat. From this, I developed my own style, using Montreal Steak Spice Mixture instead of plain salt (I just like it a bit spicier. About breading - and this I learned while working in a restaurant in Sweden - you put your breadcrumbs in a large pan, then have a container of crumbs on the side and sprinkle them on top of the schnitzel, use your kitchen wrap to press down on the schnitzel (again, save a step, you don't need to turn it, then shake off excess crumbs. About the egg: for each egg you add a half egg weight of milk and mix (simply measure with the half shell of the cracked egg. Also, there should be enough oil in the pan that the schnitzel is floating. Let it drip off for a moment before putting it on paper towels. If you make a batch, just add more paper towels and stack them. PS: while veal is the proper meat, since Wiener Schnitzel was adapted from Veal Milanese (Cotoletta alla milanese, most of it in Vienna is prepared from pork. Try it with turkey, its also very good.
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I am Viennese and had lived in Canada for a long time. There I was bringing my Viennese style to my table. Since I could not get any good Schnitzel where I lived, I called my style Self Defense Cooking. Everything seems to be right here, but I had learned from a famous Viennese chef that you should add the salt to the flour (saves a step handling the meat. From this, I developed my own style, using Montreal Steak Spice Mixture instead of plain salt (I just like it a bit spicier. About breading - and this I learned while working in a restaurant in Sweden - you put your breadcrumbs in a large pan, then have a container of crumbs on the side and sprinkle them on top of the schnitzel, use your kitchen wrap to press down on the schnitzel (again, save a step, you don't need to turn it, then shake off excess crumbs. About the egg: for each egg you add a half egg weight of milk and mix (simply measure with the half shell of the cracked egg. Also, there should be enough oil in the pan that the schnitzel is floating. Let it drip off for a moment before putting it on paper towels. If you make a batch, just add more paper towels and stack them. PS: while veal is the proper meat, since Wiener Schnitzel was adapted from Veal Milanese (Cotoletta alla milanese, most of it in Vienna is prepared from pork. Try it with turkey, its also very good.
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Dorota Wysowska
This is a better recipe try it: )Place the meat slices in a bowl. Place the onions cut into rings between slices of meat. Pour the meat and onions full of milk and leave for the whole night. Remove the meat and dry it in a paper towel - treat the meat with a hammer and spices pieces of meatPreheat the pork lard (the best fat for frying these kinds of dishes)Prepare a cup of flour, breadcrumbs and 3 eggs in separate plates. Now coat the meat in flour, egg and then in breadcrumbs. Fry in fat from both sides into a golden brown color.
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This is a better recipe try it: )Place the meat slices in a bowl. Place the onions cut into rings between slices of meat. Pour the meat and onions full of milk and leave for the whole night. Remove the meat and dry it in a paper towel - treat the meat with a hammer and spices pieces of meatPreheat the pork lard (the best fat for frying these kinds of dishes)Prepare a cup of flour, breadcrumbs and 3 eggs in separate plates. Now coat the meat in flour, egg and then in breadcrumbs. Fry in fat from both sides into a golden brown color.
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Florencia Cecilia
I did not like it. I always love your dishes, but not today. You should have mix the beaten eggs with parsley, a lot of cheese, salt, pepper and a bit of garlic and let the meat rest inside for 3 or 4 hours. The flavor has nothing to do with this. Try it
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I did not like it. I always love your dishes, but not today. You should have mix the beaten eggs with parsley, a lot of cheese, salt, pepper and a bit of garlic and let the meat rest inside for 3 or 4 hours. The flavor has nothing to do with this. Try it
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Alicia Seecharan
My neighbor growing up use to do every night with a different meat. Cast iron, cast iron. You gotta have it to fry the meat. It's the only way to be German or get a husband. Looks good. I'd just eat the potatoes with sour cream please. Nice video: )
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My neighbor growing up use to do every night with a different meat. Cast iron, cast iron. You gotta have it to fry the meat. It's the only way to be German or get a husband. Looks good. I'd just eat the potatoes with sour cream please. Nice video: )
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Florencia Cecilia
Another thing I want it to tell you about other dishes. Do not over whip the cream. It cuts. If you are going to put it into another preparation, it then continuous whipping and it cuts. Whip it alone only a little, not too much
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Another thing I want it to tell you about other dishes. Do not over whip the cream. It cuts. If you are going to put it into another preparation, it then continuous whipping and it cuts. Whip it alone only a little, not too much
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How Tasty
I love Vienna Your video's intro bring me back there, I appreciate it The recipe and video are simply beautiful, as always P. S.: in Italy we have the Cotoletta alla Milanese that is pretty similar to the Wiener Schnitzel: )
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I love Vienna Your video's intro bring me back there, I appreciate it The recipe and video are simply beautiful, as always P. S.: in Italy we have the Cotoletta alla Milanese that is pretty similar to the Wiener Schnitzel: )
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Caroline Sanwald
My dear, a wonderful traditional dish from vienna. And just perfect cooked Also your Videos are perfect, but not too perfect. .it makes you sympathetic. greetings from germany Caroline
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My dear, a wonderful traditional dish from vienna. And just perfect cooked Also your Videos are perfect, but not too perfect. .it makes you sympathetic. greetings from germany Caroline
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Christiane Montazer
Great recipe, however if you live in the US dont use calf meat ( they are raised and killed in a very horrible way) you can use pork or chicken if its organic and humanely raised
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Great recipe, however if you live in the US dont use calf meat ( they are raised and killed in a very horrible way) you can use pork or chicken if its organic and humanely raised
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thekmandi
Great job it looks deliciousFinally a traditional Wiener Schnitzel recipe online, even the Kartoffelsalat recipe is traditional Just one tiny comment, where are the Preiselbeeren?
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Great job it looks deliciousFinally a traditional Wiener Schnitzel recipe online, even the Kartoffelsalat recipe is traditional Just one tiny comment, where are the Preiselbeeren?
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Kabloona Kelly
Holy schnitzel that looks mouth watering. .And a recipe for what looks like German potato salad to boot A little crumbled bacon in those 'tatters and served warm, WOW.
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Holy schnitzel that looks mouth watering. .And a recipe for what looks like German potato salad to boot A little crumbled bacon in those 'tatters and served warm, WOW.
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