Classic WIENER SCHNITZEL - A Step by Step Recipe
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- čas přidán 25. 06. 2024
- WIENER SCHNITZEL: What a treat! Über Chef Erwin shows you the step by step method of how to prepare this iconic dish of Vienna. It's all about the SOUFFLÉ effect. By gently moving the pan around and adding butter while frying a SOUFFLÉ effect is created; this separates the breading from the meat. It is secret to a perfect WIENER SCHNITZEL!
Side Dishes:
Classic Parsley Potatoes
• Classic PARSLEY POTATO...
Classic Cucumber Potato Salad
• Classic POTATO SALAD, ...
**The classic WIENER SCHNITZEL is made with Veal (defined by Austrian Law). Chef Erwin prefers to make it with Pork; it's easier on the budget, more readily available in your supermarket and most importantly TASTIER.
Making it with Pork is technically called "WIENER SCHNITZEL vom SCHWEIN or SCHNITZEL WIENER ART". Most Austrians prefer their SCHNITZEL this way; its distinctive lightness is due to
the SOUFFLÉ effect.
For the complete easy-to-follow recipe:
www.erwincooks.com/recipes/201...
Visit www.erwincooks.com for more videos and recipes!
Urban Myth: The WIENER SCHNITZEL was perfected in 2007 in NYC at Cafe Katja:
Cafe Katja: cafekatja.com
More Recipes: erwincooks.com
Music: Alex Meixner alexmeixner.com - Jak na to + styl
Me prefer Veal its original Weiner Schnitzel was very popular in London in 1970's.
Looks scrumptious I'm definitely going to make this.
Cheers from Australia.
The best
He makes that look so easy... especially the part about getting the crust to Souffle off the meat ..that is NOT easy to do . I guess SWIMMNG it in enough oil is the secret and then shaking it ..
This guy knows what he is doing.
Easily one of the best demonstrations of Schnitzel Making out there !!! Take it from a Hungarian-Canadian!
Finally I found a video with an Arabic translation of this recipe, I searched a lot and wanted to try it for some time, but I did not understand some things
To the kitchen , I'm very excited🤩🤩
Austrian and German law requires that "Wiener Schnitzel" be made of veal. A schnitzel made of pork can be called "Wiener Schnitzel vom Schwein". See en.wikipedia.org/wiki/Wiener_schnitzel#Similar_dishes.
I was about to say this, but you got me. I always make pork schnitzel, and always call it simply that. Wiener schnitzel is always with veal, and I'm not fond of veal.
Having watched tons of Schnitzel videos, I must say that your Schnitzel looks the best of all I watched. Golden brown, loose breading, you can tell it is delicious by the mere look of it.
But, wrong.
I fell in love with schnitzel in the Shell Beach California in the 80s. There was a elderly Austrian couple that owned the restaurant and they made it nice like you. I have never had it like that since. The other restaurants I’ve gone to it was like fried meat. I’m gonna try this. Thank you.
A master at work. Amazing pan too.
Looks delicious and it's easy to make. I use pork loin. I serve with oven fried potatoes and green beans and a dry Riesling.
Well done. Thanks...
Great Recipe Erwin looking forward to many more, you just joined my very select group people who I keep for straight forward national cooking. I now have German / Central European chef to join my Chinese, Japanese, Indian, British collection.
I like to follow the rule: "Keep it simple stupid" as I only want to eat good tasty home made food.
Made with Chicken, turned out fantastic. Thank you 🙏
Figlmüller Schnitzel perfection! and what a beautiful city Vienna is. I miss it as I do the Wien Schilling.
The butter with the sauté effect! I don’t do that, but I will now! Thank you! Beautiful cuts of meat btw!
did you? how it was?
Beautiful! I'll try it.
Hi, erwin. What a beautiful meal. Your meal looks great. Your advice and tips are spot on. Thank you.
Beautiful!
New subscriber. I can tell moments into the video you have skills to share. Very impressed by the intro moving collage editing. Very interesting and unique! Now I'm going to search for your Jager schnitzel recipe
Bookmarked.. danke!
Thank you, Erwin. It turned out great and delicious. But it'll take me years to be able to soufflé it
It looks delicious. I will made it for dinner.
Thanks!
did you? how it was?
make sure You do it right and take veal meat LOL
Thank you sir, I make for my wife and myself to tonight.
Thanks for the video. As a Schnitzel purist tho, I was slightly in rage ;) because of two things. The Schnitzel is soaking in the salad dressing. No way that's ligal in Austria. Then the obvious confusion re what meat to pick. It's gotta be veal for the Wienerschnitzel. Also, non meat versions can't be called Schnitzel as that refers to thinly cut meat. Otherwise a breaded flat fish would go as a Schnitzel too. Of course you can do whatever but technically I'm just bloody right :D
Perfect. 👍🥂🍽️❤️
Oh! God in heaven! I am now hungry enough to eat a bear. I would be happy with a schnitzel though. that was very well explained. I am having delusions of grandeur and think I might want to try to make one. 😆
I made this for dinner tonight. I cut down a pork loin roast since that was readily available. It was amazing!!!
You made it look so easy. Definitely trying this
Because it is.
Always use fresh grated breadcrums from a few days old bread rolls .
The perfect Schnitzel! Thank you for making this video. I just sent this link to a German Restaurant in Renton Washington (Berliner Pub) to see if they can duplicate the same way. I do love the butter being added to the oil at 7:35 . Regards, Michael
An interesting fusion restaurant near Savannah, GA is owned and operated by a German gentleman and his wife, a Thai lady. Their schnitzel with red curry sauce is brilliant. I live in Thailand and I can get schnitzel and red curry sauce,...but not at the same restaurant.
Schnitzel with Thai red curry sauce ! You 'll never make it to heaven .
Green curry is maybe better .
Perrrrrfect yum
Beautiful Shnitzel ❤
wow, now thats a real schnitzel!
Daaaaaaaaaannng!!!
Classic Wiener Schnitzel is always, read always made from veal.
Calm down, Stevie.
@@TURTLEORIGINAL he's right, of course. Make it however you want and call it schnitzel if you want. But don't call it Wiener Schnitzel unless it's made from veal. No need for snide comments.
Who cares
You can always go to a different channel if it raises your blood pressure.
@@forging4life440😂😂😂❤
Das ist kein "Wiener Schnitzel"! Ein Schnitzel aus Schweinefleisch ist bei uns in Österreich noch immer ein "Schnitzel nach Wiener Art". Das sollte ein Koch der aus Österreich ist eigentlich wissen.
und der schmetterlingsschnitt geht mir auch ab. aber für uns macht er es ja ned.
Also als Wiener habe ich noch NIE „Wiener Art“ in Österreich gelesen! Das ist so typische Besserwisserei a’la Germanien…
Wow
Here in Indiana we put it on a bun and call it a tenderloin sandwich.
much better and more elegant than beef pads (hamburgers)
And, yes, Austrians typically prefer pork, even if it's not the orthodox choice. But it's way tastier and a lot cheaper, so veal ist left to the tourists.
Odd number of potatoes always taste better 😊
Came here looking for chili dogs and chili fries
👌
Dude this is the best schnitzel video I’ve seen. Should have known a German would know how to do it best.
I am from Germany and due to his pronounciation, I guess he is Austrian or a very bavarian Bavarian. But sounds more like an Austrian
@@claudiap.3756 He is Austrian but now runs a cafe in New York
Damn, WIENER Schnitzel VIENNA AUSTRIA not GERMAN its not called BERLINER Schnitzel its called WIENER Schnitzel. He is accent how cant you hear that😂
When I was stationed in West Germany we had a cantina on base and during lunch someone would make a Schnitzel sandwich run. They were freakin delicious. German brochen was the bomb
I was stationed in Bamberg. Schnitzel sandwich shop was just outside the gate. It was a race to get to the shop after getting out of the field. Place was tiny, like 6 bar stools total. Watching 50 or more guys hit this place was awesome. Schnitzel sandwich and an EKU 28. One of the best memories I have.
I was in Wuerzberg. I experienced the same. Fond memories.
I was at Rhein Mein AB.
@@chrisubias7135 small world. I hope all is good for you now. I've retired to Texas. Never got back to Europe, as planned. The world has changed a lot since 1998. Take care of yourself.
@@jhb61249 ha, I'm in Galveston, born in Galena Park TX lived in Texas for 47 years. except the 10 years abroad in the service
What pan brand is that?
My favorite meal!
What type of breadcrumbs are they, they're ultra fine?
You can take a DRY Kaiser roll and put it through a fine grater. Thats how it's done here if one does not buy the ready ones
Maybe you can show us how to do beans on toast next time !!
Ist hier kein einziger Österreicher dem Langweilig ist und sich englische videos anschaut?🤣
Aber egal cooles Video, gibt eh nicht viele Englische Schnitzel Tutorials
Wichst du?
@@gerdsfargen6687 normalste Frage auf CZcams
👏👏👏👏👏👏👏
How do you make the potatoes ?
Hello Rod, we just uploaded the Parsley Potatoes segment. Watch here: czcams.com/video/0dUBHOQm3Oo/video.html
in boiling water😃😃😃😃
Those little bits cut off will make into sausage or a pork pie.
I heard that!
I make it from pork fillet.
"Butta makes it all betta"
I made it tonight. The oil got dark fast as I added butter. Was the heat too much or is it normal?
Even use ghee...clarified butter. Only the butter remains and stays yellow...no milk fats to burn.
Good instruction. Thank you. but!
shaking could be dangerous!
Wien würdig!
Chef, correct my culinary understanding if I am wrong, but isn't this Schweineschnitzel rather than Wienerschnitzel? As I understood it, Wienerschnitzel is a geographically protected term in Germany and Austria and can only be made with veal.
You are absolutely right 👍! See en.wikipedia.org/wiki/Wiener_schnitzel#Similar_dishes
.
Another word for this is Wiener Schnitzel Vom Schwein.....my German side was showing😉
@@mikegallant811 Ganz genau! Du bist richtig 👍.
@@alanvonau278😎👍👍
@@mikegallant811 Not officially, it's not. The term "Wienerschnitzel" or "Wiener schnitzel" is a geographically protected term, meaning it is strictly defined. This also means it cannot legally (locally) be used in any derivation, either. But if you like to, as long as no one is looking or listening, you can jump around inside your own house, carrying a pork schnitzel, yelling, "Ich habe ein Wiener Schnitzel Vom Schwein! Ich habe ein Wiener Schnitzel Vom Schwein! ICH HABE EIN WIENER SCHNITZEL VOM SCHWEIN!!!" all you like, and I promise I will NOT phone the authorities. What would be the fine for such a legal transgression, I wonder? I don't know, but I am **DYING** to see the scene where they come to your door with a heavily-armed Constable and a little twerp reading from a summons document and he reads you the charge! Guten appetit!
yah i was the 1k like :D
I always wonder, when using a lot of oil, what do you end up doing with the leftover oil? I can’t imagine pouring down the sink is good for the drain.
Hello, you can always filter the leftover oil using a kitchen filter paper. It may take a while but it will filter out all the charred bits and u can use the oil for later frying as well.
@@trijitchatterjee7579 thanks!
@@trijitchatterjee7579 it is not healthy to use the same oil again.
Doesn’t make sense to waste all that oil. At least a liter. I usually use peanut oil and that’s at least $10 worth here.
Here in Austria, pouring oil down the drain is prohibited.
My family doesn't reuse oil, except for the french fries fryer.
We collect the leftover oil and deposit it at our local civic amenity site free of charge.
Voilà
What are the potatoes called? The recipe?
Problem is, most Canadian American so called Bavarian, Austrian, German Authentic restaurants serve schnitzel crap...no idea...and not learning...
Can you make it with beef?
yes, a chicken fried steak. curiously, but it is.
the Leidenfrost effect, but for schnitzel.
Dos ilstoppenfromfloppen !!!!!
Wiener Schnitzel is not only a technique of making Schnitzel. A classic Wiener Schnitzel is done with calf meat. Anything other is called "Wiener Art"
Is it safe for the meat to be a bit pink inside? He didn’t cut into the meat.
No, cook it through, but as he said that goes so quick if it isnt a chunky slice, just 5-8 mm (= max 1/3 of an inch) is perfect
Ones the bread has a nice golden brown colour it’s fine ( that rakes 1-2 min on each side
🤔Vem lagade potatisen ?
Yes daddy
😃👍👍🇩🇪
Podedo 😬
Never put pressure on the schnitzel when breading it and replace the oil with clarified butter to raise the taste!
"You dont have to put your finger in" Fuck I always check hot oil with my finger.
I was told that Wiener Schnitzel was one type of Schnitzel and was a pork cutlet with mushroom sauce. Guess I was way off? That looks good. Surprised to see the raw meat contamination though, kind of got it on everything.
That's how the babarians in the north do it.
Karl Huber is correct.
All the different versions are good, i mean a creamy mushroom sauce is always good, however we Austrians know why we love it without these creamy sauces or any other babaric sauces, as these just takes away from what this is about (= the foundation of out lives) and the flavor.
There are some recommended condiments (lingonberry sauce = my favorite, authentic potatoe salad, etc), however in its core it is just the schnitzel with something acidic and something starchy (potatoe, fries, rice, roll, but certainly not dumplings or basta or polenta).
Also, Veal is indeed the original Wiener Schnitzel, but Chef Erwin represents a majority of tge Austrian Population that prefers the pork because it is cheaper and juicier.
Imagine how difficult it would have been in the past fir everynoe to eat veal, that was a privilege, but pigs got slaughtered all over the land.
Poundin' your meat forcefully..hmmm. I would never have thought about using butter thank you.
i love you
Ein Engländer in Österreich . . .
teach yourself ;)
Do you know the metric system? It has been the only system in the world sins year 1971! ?
Why not add salt to the schnitzel when it comes out of the oil, and why is it better to leave a big odd sprig of parsley to eat or to finely chop it and sprinkle over the schnitzel so it’s properly dispersed? Thanks
better late than never: If you salt the meat directly, the salt dissolves and also permeates it a bit. If you salt after frying it will only dissolve in your mouth and only slowly mix by chewing with the unsalted, bland meat. The taste experience of the latter is inferior.
As he mentioned the sprig of parsley is only meant as decoration, it's usually not eaten. We already have enough parsley in the parsley potatoes.
IT IS YOUNG BEEF MEAT?
Veal is totally preferable to pork.
Aber Erwin, das ist kein Wiener Schnitzel. Ein Wiener Schnitzel besteht aus Kalbfleisch. Wenn Sie es aus Schweinefleisch machen, ist es eine Schnitzel Wiener Art
Ahhh... "Wiener Englisch"
Germans are known for their cars and for their schnitzel ...There is a Israeli version to use chicken breast instead of veal.
Schnitzel is an Austrian dish!!!
Nice TV format. But unfortunately he has no idea about cooking.
Greetings from Vienna!
It isn't a wienerschnitzel when you are using pork. Than it's a Holsteinschnitzel
Another expert has entered the chat...
How does he look SO FIT, HEALTHY, SEXXXY , EATING SO MUCH BUTTER AND CARBS,!!!!
Are you German? Your „Schnitzel“ sounds like a German Dud... XD
You can clearly hear his Austrian accent. This man's from Austria.
Lemon on wienerschitzel????? 😱😱😱
Wiener Schnitzel ist mit Kalbfleisch!!! 👎
Scheiss egal.... Mir schmeckt das Schwein auch besser
Und weida
Schade das ein Koch aus Österreich das anscheinend nicht weis. Schweinsschnitzel ist bei uns in Österreich noch immer ein "Schnitzel nach Wiener Art"!
Wat is this
this is called cooking without mikrowave. got it?
Veal, always veal. The breading is beautiful however. Imagine that breading had he used kalb I.e veal. Mmmm
3:33 '...just to keep it clean...'?!
How about cleaning your hands after touching all that meat?!
how you are cooking? in a whole body condom filled with desinfection lotions?
Do you known butterfly cutting? This is not wiener schnitzel
why butterfly cut when it is not needed. do you think butterfly cutting makes a wiener schnitzel?
You just touched raw veal with the same hand you touched raw pork. Standards man, we chefs have 'em.
Thats not Wiener Schnitzel, its just Schnitzel because its pork not veal.
That’s more than any eight ounces….more like a pound…
"classic wiener schnitzel" is no pork. it's calf/veal. Also you don't cut it like that, you slice it 85% and make another cut... don't be fooled by the german accent, this is an amateur schnitzel at best.
I hope you feel better now, smh...