Schnitzel Feast with Spaetzle - The Ultimate Comfort Food
Vložit
- čas přidán 26. 05. 2024
- Elevated schnitzel and spaetzle. Because it's totally fine to eat fried meat and carbs when you do it with finesse and serve it with a mustard cream sauce.
Click snhu.edu/BrianLagerstrom for more information on SNHU programs. Thanks SNHU for sponsoring the video
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
10" Chef's Knife: amzn.to/3gBwL4q
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN + RACK: amzn.to/34v7CSC
KITCHEN AID MIXER: amzn.to/33eQot4
6.75qt LE CREUSET DUTCH OVEN: amzn.to/39o1VK7
DOUGH SCRAPER: amzn.to/3s00KJ2
INSTANT READ THERMOMETER: www.thermoworks.com/ThermoPop...
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
-- RECIPE -- (makes 6 portions)
SCHNITZEL
▪ 1lb/.5 pork tenderloins
▪Salt
▪3-4c/400-500g all purpose flour
▪6 eggs (1 per cutlet), whisked
▪6c/750-1000g panko breadcrumbs, broken down into a finer texture in a food processor
▪Canola oil (or vegetable, grapeseed, avocado oil)
Cut tenderloins into thirds (about 175g/6oz each). Place each piece in a plastic bag and pound until flat and about ⅛-¼”/.3-.6cm thick with a heavy pot or meat mallet. Salt each piece of meat on both sides.
To set up breading station, you’ll need 3 bowls. Place flour in one, whisked eggs in the sedond, and breadcrumbs + a pinch of salt in the third.
One at a time, coat pork cutlets well in the ap flour, shake off excess then transfer to the eggs to coat. Drain off excess then transfer to breadcrumbs, coating well.
Preheat oven to its lowest setting.
Add 3”/7-8cm oil to a large heavy bottomed pot over medium heat until temperature reaches 350-360F/175-180C. Fry breaded cutlets one at a time, cooking for 3 minutes total, flipping halfway through. Internal temp should read 150F/65C. Transfer to a wire rack lined sheet tray in warm oven to keep warm while you cook the remaining schnitzel.
--
SPAETZLE
▪350g or 1.5c milk
▪1 egg + 4 egg yolks
▪7g or 1teas salt
▪450g or 3 1/3c all purpose flour
▪Butter
Bring a medium sized pot of water filled about halfway to a boil. Pot should be small enough that a metal colander can sit on top.
Mix milk, egg, and salt until combined. Add flour and mix until a thick but wet, sticky paste forms.
Place a metal colander on top of pot of boiling water and spoon in about a cup of the spaetzle batter. Use a dough scraper to push batter through holes of colander and into the boiling water. Boil for 45-60 seconds then transfer to a tray or plate and drizzle with olive oil to prevent sticking. Continue to cook spaetzle batter in batches.
Add about a Tbsp/15g butter to a large fry pan over high heat, then in batches (of 3-4) add spaetzle and a pinch of salt. Toss to coat then fry without moving for 2-3 minutes until warmed through and beginning to brown.
--
PICKLED RED CABBAGE
▪500g/1 medium head purple cabbage, sliced thin into long strips
▪100g/half of a white or red onion, sliced thin
▪400g or 1 2/3c white vinegar
▪400g or 1 2/3c water
▪80g or 1/4c sugar
8g or 1 1/4teas salt
Add vinegar, water, salt, and sugar to a sauce pan and bring to a boil. Add onions and cabbage and push down to fully submerge. 30sec-1min later when veggies have softened, remove from heat, cover with a lid and allow to cool and pickle for 15 minutes.
Transfer to a container and refrigerate until ready to serve.
--
MUSTARD CREAM SAUCE
▪50g or 4Tbsp unsalted butter
▪50g shallot, finely minced
▪Salt
▪15g or 2Tbsp all purpose flour
▪125g or 1/2c white wine or sherry
▪250g 1c chicken stock
▪100g or 1/2c heavy cream
▪75g or 1/3c whole grain mustard
▪50g or 1/3c capers, chopped
Add butter, minced shallot, and a pinch of salt to small sauce pan over med-high. Saute until shallots are softened and beginning to take on color or about 30 seconds. Add flour, stir and fry for 30 seconds to 1 minute. Add wine. When thickened, add stock and bring to a simmer. Add cream, mustard, capers, and a pinch of salt. Stir to combine, bring to simmer and reduce by half, about 15 minutes.
--
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
CHAPTERS:
0:00 Intro
0:14 Prepping the pork
1:45 Making the spaetzle
3:56 Pickled red cabbage
4:51 SNHU ad
5:59 Finishing cabbage and breading the schnitzel
7:56 Mustard cream sauce
9:07 Frying the schnitzel
10:05 Finishing the spaetzle and plating up
11:33 Let’s eat this thing
#schnitzel #wienerschnitzel #spaetzle
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Jak na to + styl
From your upload schedule to how you balance proper technique with enough accessibility for beginners and people who find the big words and unnecessarily expensive ingredients annoying, your content this year has been absolutely tremendous. Not even trying to be this edgy counter culture guy, it’s such a breath of fresh air compared to how gimmicky a lot of other big channels feel.
I totally agree. I like some of the creators that seem to put Wagyu or some other expensive ingredient in every meal. But I mostly like them for entertainment purposes and never try their recipes. I have tried at least 4 of Brian's and have a list of others to try and I have only been watching for a month. The other creator that seems really down to earth for me in the BBQ field is Chuds. Kudos Brian on making content and recipes that I can and do follow with great results.
This channel is quickly becoming one of my favorites. He handily beats out a lot of bigger channels for the reasons you quoted.
The only way is up for Mr. Lagerstrom!
Well said.
Well said!
i love the idea of combining schnitzel with spätzle, though if you would want to go 100% traditional you would have viennese potato salad as a side, no sauce, no spätzle and no pickled cabbage. for acidity just squeeze some lemon juice on there
Oda Pedasü Erdäpfeln!
As a German, I have been looking for this comment. I’d never eat and I have never seen someone eating Schnitzel with mustard sauce or spätzle, nor cabbage. These are three distinct dishes which shall not be mixed. I probably know now how Asians feel about the western adoption of their food. I am baffled, intrigued and kinda lost. Cheers for all the videos!
What I was thinking. This dish looks more like Japanese katsu / Korean cutlet which is served with sauce on top, pickled salad, and stir-fried noodles (or white rice). Overall flavor combinations are more East Asian than German.
Here in Germany, Spätzle are traditionally scraped from a wooden board into the pot but nowadays people just use a ricer, that's a lot easier than using a colander.
Not everywhere tho. I'm from the bavarian swabian parts and you allmost never see the wooden board scraped kind here. Some even say its blasphemy ......But no matter the shape and form, Spätzle rule!
I'm just imaging a squeeze bottle or a funnel for spatzle. A colander just seems like a hard way of making a boiled funnel cake. Would this work, or am I way off here?
@@drewc1197 works fine I would say. You get longer noodles with that, which is similar to the ones you can buy dry and prepackaged in German grocery stores.
Never thought of using a ricer. We always scraped the dough from the noodle board.
@@drewc1197 This is the answer I was looking for. I use a squeeze bottle. You little jerking up and down motions while quick squeezes. Makes them slightly elongated but gets really close to traditional without needing to own a single use Spaetzle Maker.
FYI, the capitol of Austria is Vienna, although that is the English version of their actual name for the capitol, which is Wien. So the Wiener Schnitzel is culturally made famous by the Austrians. "Schnitzel" however is ubiquitous, as pork e.g. in Germany... it only becomes "Wiener" when it's veal. Tha you again for a great video.
Schnitzel isn't ubiquitous as pork.
Schnitzel from chicken or turkey is nowadays way more popular.
Greetings from Vienna.
Hey Bri. Viennese Dude here. You did well. Very well indeed. And while what you say is true, that the original is done with veal, thats very rarely done in practise. We, however, also rarely eat Spätzle as the side. I was surprised by that, but not unpleasently so. Keep it up man,and if you dare, take a swing at Kasspatzln (Spätzle with cheese).
Kollege 👋. We could get imprisoned for pouring cream sauce over schnitzel here 😅
Agreed on the Käsespätzle 👍👍
"I prefer tenderloin because, It's more tender".
Classic.
Thanks Brian, you actually make me think I can do many more things in the kitchen, than I give myself credit for.
Once again, thank you for publishing the complete recipe in the description. P. S, Your dancing should keep you in the kitchen for a lifetime.
As a Viennese citizen I feel offended when someone puts any liquid over Wiener schnitzel (Wien = Vienna) - still a dope recipe as expected 😬
Pouring sauce over a Viennese schnitzel is literally a slap in the face..
Couldn't agree more. Also...(Austrian) Wiener Schnitzel with Spätzle (what an odd pairing BTW) doesn't make this dish the "ultimate GERMAN comfort food" lol
Sauce on a Schnitzel is blasphemy! Haha 😄
All Austrians agree 😁
I immediately cried out when he said spätzle, rotkraut and sauce with a schnitzel XD
He didn’t title this “Authentic Classic German/VienneseRecipes No One Can Dispute,”…geez..
as a german, i never seen cabbage and/or mustard cravy served with schnitzel ;) but i would give it a try
Yeah, I'd eat Spätzle with gravy, not Schnitzel
@@Scarlett.Granger but... but... Jaeger schnitzel 😢
@@DirtySouthSOHK first of all that doesn't have breading thats a big difference and second that's cream gravy, so fits with spätzle as i said
@@Scarlett.Granger it has breading where I'm from 🤣
... gravy*
As a german I have to say it is NOT a Wiener Schnitzel but close to it. Looks really delicious!
What makes it not Wiener? I am curious.
@@MaryanaMaskar First of all: To call it a real Wiener Schnitzel it has to be veal, like he said in the beginning of the video. If you don't use veal then it is called a "Schnitzel Wiener Style". Second of all: The bread crust has to be bubbely. You need to move the Schnitzel in the oil all the time to get it that way. Last but not least: You only serve fries and a lemon to a Wiener Schnitzel. But his version looks really delicious, too!
@@majestic0110 only fries? Wrong bro
Better then nothing. Kalbfleish ist zu teuer, wo Ich wohne. Schwein und Huhner brust macht auch ein gutes Scnitzel. He can keep the sauce. Austrian in Amerika.
Ive been to Vienna, can confirm. Just fries and lemon. @@marvin2678
Definitely a dope recipe. Made it for my better half, who's family is of German background. He knew it wasn't 100% authentic, but it is 100% delicious. I can tell he'll be excited for the next time I make it.
Your a great partner. Please tell him I said so!
Try swaying the Schnitzel in the hot oil - just be careful, use a tall pot and hold firm of the handles. Helps it to puff up and give great texture through the air pockets this creates.
true. Schnitzel arent really deep fried. A pan with a lot of oil and a constant move gives it that puff everybody loves.
I’m vague on the particulars, but J Kenji Lopez-Alt did a major test on this concept (& agreed with your technique).
@@dickdropkickmusic5177 traditionally schnitzels aren't cooked in oil either but fried in clarified butter.
This is the way
Not a combination we would usually go for here in Germany, but I completely dig it! That sauce looks awesome! I can recommend trying Spätzle with a mushroom cream sauce. That's one of my favourites!
That would be a jaeger schnitzel sauce, correct?
@@affenschwanz64 Jäger(schnitzel)sosse is a dark roux traditionally, no cream involved there. It would work with cream though 🤤
Personally, potato salad is the way to go for me. Saucy ones are not popular in Bavaria where I live. I second the mushroom sauce though if it has to be saucy!
I love to grow oyster mushrooms from box kits! Maybe I could make a mushroom sauce using those!
Ill say it now, not sure about the sauce, in Austria u usually just get Preisselbeersauce with it, which is apparently a smaller cranberry, its fruity and sweet and the perfect balance for the fried meat
I'm so happy you made this! Could you make more German/Bavarian/Austrian/Hungarian/Central European recipes? I would love to see some of those classics in your tried and true format! :D
I'm also always in the mood for Eastern European recipes. I am Polish and I love seeing Russian recipes too.
Schwienhaxe!
Yes, there are so many great Polish, Bohemian and Russian recipes I would love to see you do.
This is similar to Hungarian nokedli and csepitke
@@gillianlindeen5823 makiewec Poppy seed roll is one of my favourites ,
Yum! Lose the cold cabbage for potato salad or pomme frittes, (sp). No mustard sauce, either. My mother, as German as one can be, would make this with breaded veal, sauteed in butter. Her spaetzle was made with a hoebel, (also sp) which produced round, plump noodles. These were warmed in a brown butter sauce. Talk about good! You did a really nice job, though.
P.S. when the spaetzle came out of the water, it went directly into an ice cold water bath to stop the cooking. I was lucky enough to inherit her hoebel after she passed. It's my favorite remembrance of her. 😁🎃
IVE BEEN WANTING TO MAKE THIS FOR MY GERMAN MOTHER IN LAW FOR MONTHS NOW 🥰🥰 thanks for the video. You’re my favorite to watch
Why German? Schnitzel doesn't come from germany.
As someone coming from Swabia (the area around Stuttgart, Germany) which is where Spätzle come from I have to say, they look pretty good. Even if they're not done the traditional way. Also love the way you say the word
Ja war schon lustig wie er spätzle ausgesprochen hat. My us husband cant pronounce it the correct way and we are for almost 10 years now
Liebe grüsse Claus
Married....
@@clausstimpfi4467 SAME! My husband can’t pronounce German words to save his life! He loves when I make Spätzle from scratch, though. My Oma made them with a Spätzlebrett, but I’m not so talented. 😅 I use a press instead.
@@sevenandthelittlestmew guess thats alright. Well my guy is always starring at me when i prepare the spätzle. To him a mystery....grüsse cl
Spätzle with milk is something I can't get over, as a swabian.
Yes!!! I drive 4 cities over just to have this from a great German spot. Now I’ll give it a go at home. Thank you so much
Veal is used for the original austrian Wiener Schnitzel. In germany we often have Schnitzel Wiener *Art*, which usually means made from pig meat and is either served with pommes frites or more likely Kartoffelsalat(potato salat). Personally i very much like them made from Putenbrust, which is i guess translated to turkey breasts(though i believe our turkeys may be slightly different to the US versions).
Spätzle alone would be too dry, which is why you added that sauce i guess, which we do not use at all or any sauce as the potato salat is already moist and even if we serve fries to it, usually just a slice of lemon to squeze ontop the schnitzel or some ketchup is the limit.
Perfect comfy fall dish. Guess I know what we’re having for dinner. Thanks for the great recipe!
Thank you for making accessible and tasty food. This content you've been producing is the weeknight food I've been looking for and would actually be able to make!
I have spent a good few years working on my spatzle game. I find that a few scrapings of nutmeg and some white pepper, both freshly ground. I also generously salt the water. I make my life easier by using a spatzler. When I transfer the cooked spatzle, I dot it with little knobs of butter. It helps when pan frying them.
I love the little ladle. The best accessory to ever have come with the instantpot
As a german who also cooks Schnitzel a lot: Your base recipe is absolutely spot on and super close to how we do it. The prep, the deep frying and ending up in the oven: absolutely bang on.
Just a protip: Some white pepper in the egg for the panade.
bro why are you all starting your comments with"As a..."?
@@marie-rosebrixner1819 ..I think you know the answer to that.
This looks delicious and need to try the method with tenderloin! Just for trivia Wiener (Wien = Vienna) Schnitzel originated in Austria, not Germany. It's typically served with lemon juice, salt and lingonberry jam. Veal is also declining in popularity here, almost all restaurants make it with pork. Btw lingonberry jam reminds of the Swedish Meatball video...saw a glimpse of that before it disappeared and was really hoping to learn the legit recipe after eating amazing ones in Stockholm 😂
Really? That’s disappointing, we were in Vienna only as recently as 2020 and every restaurant we saw made wiener schnitzel with veal (some also did pork but they were generally more touristic places). A bit disappointed - I love pork and make with it all the time but consider Wiener schnitzels the OG and something so endearingly authentic about them
Thank you for pointing out it is not german. As an Austrian i started cramping up a bit when i heard the first few lines. And putting sauce on top is also a big no no. This is something that here in Austria immediately exposes you as german who doesnt know what a real Schnitzel is. Still love his videos though. But cant watch this one :)
@@maxl10k heul halt :)
Ha ha, the Italians also lay claim to having originated "wienerschnitzel"!
Classically weiner schnitzel is served with a piece of lemon so one can have a choice (many don't want lemon on it) and Austrian potato salad not lingonberry sauce.
All my favorites!!! Love it all, love you and all your videos. Thank you Brian.❤
Made it for supper tonight and it was fabulous! Perfect combination of flavors and spaetzle was fun to make. Super delicious!
This looks amazing. Life circumstance change (all positive) has taken almost all of my free cooking time away, but I'm going to bookmark this one!
I grew up thinking that I wasn't a 'foodie'. After leaving my parental home I mostly ordered in, warmed pre-made stuff up or followed the most basic of recipes.
Discovering your channel at the start of the pandemic has sparked a love for food and an outing for creativity I didn't know I needed. Nowadays I love cooking and all it entails and love spending time making my loved ones happy with one meal at a time. Thanks Sir Lagerstrom.
TLDR. Used to not care about food but now do cause of chef Bri.
Hey Brian, I´m from the home of "Spätzle", south-Germany... I never did it the way you do it, with milk and through a colander, BUT: This looks so nice, I will definiltely try it your way next time!! thanks for all your inspiration and good vibes!!
Man, kudos. This was amazing. Something so simple yet you’ve outdone it. Thank you for what you do.
You don't miss, man. Can't wait to watch this one! (With a festive beer, of course)
You don‘t want to know, what we here in vienna think about people eating schnitzel with a sauce: 😂😂😂
and red cabbage.
The dance at the end of this video went way harder than normal i love it
Just returned from two weeks in Germany. Had my fill of several schnitzels while there. Yours looks incredible. Can't wait to make it!
Yo Bri
I especially love this video because it’s a whole meal.
Different textures, Good acidity, etc.
Love this type of content. Looking forward to more!
Send you a text?…sorry I don’t understand.
I don’t comment often but I do love prizes. Who doesn’t!? 🙂
I am a Bavarian girl and I have to say: what an interesting way to combine Schnitzel and Spätzle. This is not common in Germany or Austria but: why not! We love Schnitzel, we love Spätzle. So let’s eat them together!❤
We made this tonight and it was delicious. First time batter-frying and it came out great. Thanks so much!
Thanks Bri!
Love that you made my favorites that my father (born in Germany) always made for us. I miss him and all his delicious meals.
Schweine Schnitzel (Pork)
Looks great! That mustard cream sauce sounds fantastic, and I love the pickled cabbage - a traditional rotkohl is a little too sweet for Schnitzel IMHO, the acid of this quick pickle is gonna do a lot of work cutting through the fat. One side note is that, while Schnitzel can be made from just about anything that can be pounded flat (I've seen pork, chicken, etc. in Germany), Wiener Schnitzel as a term does imply veal. I tend to agree with Brian that veal is overrated, but if you ever see Wiener Schnitzel on a menu in Europe, it almost certainly will be veal.
In a big part of europe it actually HAS to be veal by law. "Wiener Schnitzel" is veal, while "Schnitzel Wiener Art" can also be made from something different.
As an Austrian, I’m wondering when „Wiener Schnitzel“ became a German dish…
Admittedly very delish looking Schnitzel! Well done!
Are Germans actually eating Schnitzel with sauce and Spätzle?
I was kinda shocked as well. those 2 things dont really fit together.
Especially when he added the sauce i was heartbroken, the poor schnitzi.
not even lemon, nor lingonberry jam.... uff
But all in all, great food, but in combination, idk!
@@BassBoostingBrony To wet it with sauce is a true sacrilege but I suspect that Germans might actually do that… 🤭
Armes Schnitzi, indeed 🤣
I suppose it‘s personal taste…
I saw it made on another channel with red cabbage as a side.
Awesome that such a nice Schnitzel gets featured here but the choice of side I find a bit unsettling…
"Are Germans actually eating Schnitzel with sauce and Spätzle?"
Yes.
Yes we do at least here in Baden-Würtemberg (Stuttgart). But not with this French mustard sauce. We use proper Bratensauce (gravy) or mushroom cream sauce. And we don't put directly onto the schnitzel. We have a little pot on the side to dip it in or just to cover the Spätzle with it. And of course with some lemon and Preiselbeeren. As a side we eat Spätzle, Kartoffelsalat or French fries.
@@MichaelAlthauser thanks for clarifying
Just what I was looking for. Can't wait to try it and want to compliment you on your exceptional instructions.
Hi Brian, LOVE your channel and have learned SO much from your videos! Thank you so much for sharing your Pro Tips!
this is definitely an ultimate comfort food in my book. i love spaeztle fried with cheese as it’s own dish. slight variant, we make ours with farina and a spaeztle maker - you made the colander method look so easy, going to have to give it a try! thanks for another awesome video!!!
What kind of cheese do you use @celindsey6018
@@BrandiWL we usually shred a blend of jarlsburg and beecher’s flagship. warm up the spaeztle in butter and olive oil first then add the shredded cheese, stir gently as the spaeztle and cheese start to brown.
you can use any cheese you like, however. my SIL uses regular cheddar and sometimes we use mozzarella if we don’t have jarlsburg (our house always has flagship lol)
@@celindsey6018 I have never heard of those two. But if I ever see them I will try them.
@@BrandiWL beecher’s may be more of a regional specific thing, but you can order it online. i highly recommend it if you’re a fan of aged sharp cheeses. jarlsburg should be pretty easy to find, we get ours at costco or trader joe’s. swiss cheese is a close enough sub and also good. but truly, i don’t think there’s a cheese i wouldn’t try for this as long as it melts! :)
@@celindsey6018 thank you so much for the advice! I like swiss and I like sharp cheddar so I imagine I would like them both.
It's SOOO great to see you expose the wonderful Schnitzel & Spaetzle world to the masses. Love to make these - GF flour & bread crumbs make great spaetzle & schnitzel. I make a bacon mushroom gravy, but the mustard cream gravy is interesting! Keep up the great work Bri!!! (Will be looking forward to the Swedish Meatball recipe we were teased with earlier in the week LOL)
I'm not sure what happened. I've already seen his Swedish meatball video, but it's no longer on the channel. Did IKEA do a copyright strike?
Kimberly, would you share your gf spaetzle recipe? Or do you just use a one to one flour?
@Rachael Hoffman-Dachelet happy to!
Alton Brown developed a stellar GF Flour Blend (250g brown rice flour, 250g white rice flour, 150g tapioca starch, 150g corn starch, 100g potato starch, 90g Nonfat milk powder, 10g Xantham gum) that I use pretty exclusively. So I use 224g of that blend plus 4 eggs (room temp) beaten, 1/2C (room temp) milk & 1/2t salt. Push thru a spaetzle maker into salted boiling water until they float, drain & cool in a single layer on a cookie sheet, then brown with some butter in a nonstick pan. 😙🤌🏻 Celiac disease will not stop me..! Good luck!
My mom would put schnitzel coating on pork chops, fry and finish in a slow oven. Divine!
Brian...You are a literal sorcerer. Best chef on yt hands down. I'm not kiddin' around. Every single recipe is absolute perfection. You've made my family a happy bunch these past few months. Thank you, thank you.🙏🙏
Well sorcerer failt with this type of schnitzel not authentic austrian . but thats alright
As always, I love that you give the reasons WHY you do things. So much more educational that way, and I always need to know why things are done the way they are. Otherwise, I'll go rogue and do my own thing!
absolutely the number 1 reason I watch this channel. You throw the science in to explain why you chose to do something. Your channel is definitely #1 for me.
Never heard of anyone serving Schnitzel with Spätzle but I had Schnitzel with buttered Pasta (like Spirelli or Fusili) before.
I'd totally eat that though. Looks glorious!
Piccata alla Milanese (batter is mixed with a good amount of grated Parmigiano Reggiano cheese), spaghetti, fine tomatosauce, basilico and some extra Parmigiano Reggiano on top of all? The Italian way of a good 'Schnitzel' 🇮🇹😎🤙...absolutely the best for me
I was served schnitzel and spatzle together in a couple different places when I was in Berlin a few years ago...
Bri, I don't mean to tell a chef his business, but in making the spaetzle, I found a hack well worth sharing. After fighting the collander for the first batch, I pulled out my potato ricer, loaded her up, and bam, cut the whole process way down. It drops as a fairly tight clump but is easily broken up in the boiling water. Huge time saver!
Awesome: I follow your channel from Germany and its amazing how close you copy our signature dishes. One thing: Wiener Schnitzel is made with veal. If you take pork (what is most common in Germany) its called "Wiener Art" which means "almost like Wiener Schnitzel". The reason why veal is the better meat for Wiener Schnitzel is that veal is way more jucy and tender. The meat is taken from the fascia (in some cases from the back). Porkloin is never taken in Germany. But thumbs up.
Wer isst bitte Schnitzel Wiener Art mit Spätzle und Rotkohl? Einfach ekelhaft
@@fabachso9184 Ich gebe dir zwar Recht, dass das kein deutsches Essen ist, aber Spaghetti Bolognese in Deutschland hat auch nichts mit Tagliatelle mit Ragout alla Bolognese zu tun. Von daher ist das schon sehr nah dran. Zumal bei uns im Badischen Schnitzel mit Spätzle gegessen wird.
Hey Bri - longtime viewer, first time commenter…er. Incredible videos/recipes and really appreciate the research. Curious, from this video and your restaurant experience, what would you recommend a home cook to do with the leftover frying oil? If bottled back up, how long will it last. Any tips would be appreciated. Thnx.
Recently saw a "scientific" study asking the same question. They determined that oil used to deep fry chicken could be reused 3 times before becoming rancid while oil used for fries could be used 7 times.
I was in professional kitchens for 20+ years and still, regularly learn new tricks from you. thank you
Coming from East Europe, this is approved. Great job Brian!
Excellent Brian. Always loved schnitzel. I'll have to give the sauce a try but it's hard to beat a thick mushroom sauce like jägerschnitzle.
Never tried making my own spätzle before but you made it look easy. Cheesy spätzle and mushroom spätzle are great dishes.
Something I love doing with red cabbage is putring diced red apples in it until they get soft. It adds a great sweetness to the dish while still being tangy.
You can do the Spätzle with the largest holes on flat cheese grater, too! It’s a great option if all your colanders have small holes and you don’t have an actual Spätzle “maker”
Spaetzle is one of my favorite food secrets. Takes minutes to make and you can treat it like any pasta and you look like a genius. Well.... unless you are in Germany and they would be like... uh, of course. I make spaetzle with eggs and a sausage gravy for a special breakfast sometimes. It's just awesome.
That advert for SNHU got me good. I live 20 mins from campus. Keep up the great work. Signed: a prestigious German dude.
I’ve been craving this something fierce. I lived in Germany for a while and this is all I want mid-autumn.
I relate to this so hard 😂 we don’t make it often but damn, when we do, it’s so worth it!! When I lived in Germany I was out at a restaurant and I asked about the Kinderschnitzel (I wanted to know if it was veal or pork) and my host family responded with “ITS NOT CHOPPED UP KIDS!! ITS A CHILD SIZED PORTION!!” 😂😂 I laughed so hard
I have never seen someone eat schnitzel together with spätzle 😂 It‘s like you can‘t decide what to eat - but omg, the spätzle look perfect
I've seen it before...i ate schnitzel with hunter sauce and spatzle...
The sauce looks amazing. Seems a bit odd to pair a French sauce with a German/Austrian dish, but I'm sure it's great. I'm a HUGE fan of no sauce or gravy on my schnitzel; just fresh squeezed lemon juice. Nom nom nom.
Off I go to incorporate what I just learned into my schnitzel routine! . . .
Well, it's actually not that odd. I'm from Alsace/Elsass and we oftenly eat pork, chicken or veal escalope (schnitzel like) and Spätzle with either mustard, mushroom, pepper or wine sauce.
@@Skyline68230 Yep, just about every culture has a schnitzel-equivalent, it seems. My little pea brain just sees "schnitzel" and then automatically thinks "German/Austrian". But it wouldn't do the same when I see "veal cutlet". Anyway, I definitely have to try this sauce!
I would think a mushrooms sauce would be perfect
@@PixelSchnitzel Well it's basically pounding something flat and breading it which is common things
Made the schnitzel and the sauce. Best thing we've eaten all year. Four big thumbs way up! Thank you Brian!
"Řízek" is a classic in my family or actually everywhere in this geographic area. I will admit that for a US base cook the schnitzel was made really well and I can imagine it would blow some minds! Congratz!
Hey Bri, I am from Switzerland and I love your channel. I learned a lot from you over the years, thanks for that. But let me tell you that Wienerschnitzel is austrian and not german. You make it with potato salad and not with spaetzle. Nobody eats it with a mustard cream sauce, but with a cranberry sauce. And while cooking you have to sway it, so it gets "souffliert" and creats bubbles. I'm a big fan still 🙂
Tons of people in Germany eat their schnitzel with spaetzle.
@@MichaelAlthauser Sorry Michael of course it comes all the time with fries, but with spaetzle?
@@tomheisenberg9394 Yes. I can't even count the number of times I've had family dinner consisting of schnitzel and spaetzle together.
@@MichaelAlthauser Haha, I love schnitzel and I love spaetzle, so you guys did everything right then 🙂
@@MichaelAlthauser yeah, true, however, he didn't just call it Schnitzel, but Wiener Schnitzel. Wiener Schnitzel is done a certain way
Small corrections to this dish.
First of all, a Wiener Schnitzel is a Schnitzel made out of calf. If it is made out of pork, then it is called a Schnitzel Wiener ART (= "variant"). It is mandatory to call it a variant in Austria and is nice to have in Germany.
Second of all, if you want to make authentic "Swabian"(=Region in badenwuerttemberg(Origin of Spätzle)) Spätzle, you simply use eggs,flour, a bit of water and a bit of salt.
I would love to see more dishes from the German/Austrian/Swiss cuisine to have a look at different recipes and interpretations! Keep up the great work.
First of all, this "Schnitzel Wiener Art" is German Bullshit and has nothing to do with Wiener Schnitzel because it isn't German at all. So don't put your stamp on a national dish that isn't yours.
Swabia as an administrative Region is in Bavaria as a cultural Region it spans both parts of Baden- Württemberg and Bavaria. You can use just water a mixture of milk and water or just milk. Some recipes call for sparkling water.
He also said that the traditional recipes call for veal. Calling it a non traditional Wienerschnitzel or a Schnitzel Wiener Art is basically the same.
@@carpediem5232 again this "Wiener Art" bullshit from the Germans 🤮 Wiener Schnitzel isn't from Germany so nobody cares how do you call it in Germany...
Seriously dude 🙄
@@loretta6089 Yes seriously dude, Germans getting offensive.
Love the technique for the spaetzle! Wonderful video as always
This looks so delicious! I need to try this. I love spaetzle.
Brian I just adore the fact that you show German food some love ❤️ 😍
Do more of these of you can!
@@snoopstheboss994 Schnitzel is just German for cutlet - he addressed in the video that it's not traditional wienerschnitzel as he's not using veal. Wienerschnitzel is also made with breadcrumbs and not panko. The recipe is closer to a Katsu than a wienerschnitzel.
@@AaronLaye Well Schnitzel is a German word but Wienerschnitzel is certainly not a German dish, Schnitzel is though. As it was mentioned before the Wien in Wienerschnitzel is referring to Vienna which is in Austria. The sentence "Most traditional German recipes for Wienerschnitzel..." contradicts itself. It's basically like saying "Most traditional German recipes for Texas BBQ..." 😁
Amazing Recipe, but some people might take issue with you calling this a Wiener Schnitzel.
While this looks really good, this simply isn't a *Wiener* Schnitzel. A Wiener Schnitzel is made with veal; if you use any other type of meat, it's considered a "Wiener Style" Schnitzel. Additionally, a "real" Wiener Schnitzel is never served with sauce, but with cranberry jam and a lemon wedge (both optional). The sides to a "real" Wiener Schnitzel are either a Vienna style potato salad or boiled potatoes with Parsley.
Again; this looks amazing and you'd definitely find preparations similar to this (particularly here in Germany moreso than Austria), but it's just a breaded Schnitzel, not a Wiener. Calling it a Wiener would be like calling any spicy fried chicken preparation "Nashville Hot Chicken".
I personally don't really mind this (most Germans don't), but as someone who's lived in Austria for a couple of years, I've definitely met some people who would.
"Wiener Style"?
Let me guess, you're German...
Fantastic recipe, I made this for the family yesterday, and it was a huge hit. Going into the rotation for meals with friends. The schnitzel was the most crispy I had ever accomplished. Going to use this for chicken breast for chicken parm. Thanks for all the work you put into the recipes and videos.
He actually has a delicious chicken parm recipe too. I've made it several times.
As a German I could tell you for hours all the things which needed to be improved to be an original. But honestly, that's better than plenty of stuff you get around here.
Yes he didn't "souffliert" the schnitzel. And why this sauce??
@@tomheisenberg9394 Cause it tastes good so why not. I know it's not traditional but who cares about that when you're home cooking?
@@geekmac9349 I'm sure it tastes great, like everything Bri cooks. It's a pity he didn't make a potato salad with it, spaetzle are like a separate dish (cheese spaetzle)
@@geekmac9349 People that want a dish as advertised? Dishes have names. A Cordon Bleu isnt a Cordon Bleu without ham and cheese. By your logic you can call a spicy tomato soup a chilli. But I want to get chilli when I read chilli
The schnitzel gates are closed, and the keepers are standing guard!
Wiener schnitzel is Austrian, not German! But good job either way Bri. Can't wait to try.
Also, pronounce Spaetzle with an "sh" sound at the beginning.
Wienel Schnitzer is merely an Austrian variation of a German dish... 😉
@@Erik-Winters Yes, but it's specifically a Vienna version of Schnitzel. Schnitzel is an all-encompassing word for typically breaded and shallow-fried German-style cutlets. Wiener Schnitzel is a specific offshoot native to Vienna.
@@Erik-Winters that’s not true! It was invented in Milano, then came to Vienna, Austria and then became more popular in other regions.
@@screwyouchris If we're being really technical, while Schnitzel has taken on the meaning you've just described in English (and for many native speakers of German), it technically just means thin cutlet, originally. Either way; even though this is not quite a "real" Wiener Schnitzel, it still looks amazing.
@@danielkruger7589 I didn't say anything about the definition of schnitzel if you pay some attention Daniel. I was only saying that Wiener Schnitzel is specifically Austria as it is literally in the name. Its like making a video named "New York Pizza" and then making a St. Louis pizza. They're both pizza, yes. But it's still inaccurate.
And if you're german speaking like your name implies you should appreciate being precise.
Holy crap! I just made this exactly as you did and, wow wow wow, this is the best thing I've ever made. A bite with pork, mustard sauce, and cabbage... my guy!
Ooooooh, thanks for this. I've only had it once, at one of the litany of themed restaurants in Helen, GA. Very likely tourist-tier food, so I'd love to try it again.
Wiener Schnitzel is not German, but Austrian, ist from Wien (Vienna). And even though it does look delicious, this is not Wiener Schnitzel
Cope 😎 germany for evah
@@AlmePng ?
as it's name says: wiener schnitzel comes from austria, not from germany and is usually served with potatoe-salad, never saw it with spätzle before. but doesn't look bad! the thinner the better!
Yummm~ looks delicious! Thanks for the recipe!
wow, WoW, W O W ! ! ! I'm from Los Angeles and now living in Central Europe...you absolutely nailed this classic, and now all I can think about is your preparation and the results of your craft for this beautiful dish!!! Thank you so much for posting this, Chef...I'm definitely going to follow your recipe and try to replicate it at home. 😀😀😀
German food is criminally underappreciated. More of that please!
The Schnitzel is Austrian though, but lets not go there…
Oh please let's go there.
It's strange to see that the NATIONAL DISH of a country get's assigned to the wrong country
@@dozzzor as an austrian, putting sauce on the schnitzel is a waaaayyyyy bigger crime imo
@@guineppe207 Yeah, that too...
Wiener Schnitzel is (but then it's made from calf, not pork), Schnitzel in general isn't...
Man a wiener schnitzel is not with sauce and not with spätzle you eat it with potatosalad.😢
Or eat it with whatever the heck you want to, because gatekeeping food is not cool.
Excellent as usual. Thank you. Will definitely be making that creamy mustard sauce. Never heard of it before.
I lived in Germany for many years, Ramstein AFB. We used to go to a restaurant called Wagner's. Their food was phenomenal and were went there regularly.
Ok, couple of things as a german:
- Wiener Schnitzel (Vienna Schnitzel) is veal, but german 'Schnitzel wiener Art' (Schnitzel Vienna style) is pork.
- Waisting tender loin/filets on Schnitzel hurts my german heart. You use pork loin, butterfly it and beat it tender.
- Making Spätzle yourself is a skill. You did good.
- Rotkohl(red cabbage) is best made the day before, so it can mature it's taste. Cook off most of that liquid and try to add apples, nutmeg, bay leafs and cloves for that german Rotkohl taste.
- French sauce on Schnitzel?......Someone isn't afraid of Napoleon ghosts.
Jokes aside, there are endless possibilities for toppings/sauces. But plz try just simple lemon juice.
Oh and mushroom cream sauce!
Everythin you said was right. And then you wrote "oh and mushroom cream sauce".... Nooool mushroom sauce on a schnitzel! *angry austrian noises*
As an Austrian, the home of the Wiener Schnitzel, it'S always strange to see Germans to put their mark on a National Dish that isn't theirs.
@@arnonuhm9024 Jägerschnitzel ist based.
@@Sir5227 nein
@@Sir5227 No, it's not. Would you tell an itailian that pizza with pineapple or pasta with ketchup is based? It's just wrong.
As a german it's quite funny to see what you think a proper schnitzel dish should look like :D
This is such a weird mix. But its a nice try! ;)
This is a perfectly fine schnitzel and spaetzle, nothing wrong with it at all.
@@MichaelAlthauser but I have never im my 32 years of living in bavaria seen a wiener Schnitzel with spätzle and red cabbage. Every component is totaly fine and well made. But the mix is weird.
As a Austrian it's quite funny to see how Germans want to make our National Dish their own.
And with funny, i mean sad.
@@dozzzor ok sad austrian guy.
Nobody ever said something like this. But ok.
@@dickdropkickmusic5177 You start your comment with "as a German" about the national dish of another country... That implies much.
One of my favorite things to eat. Will definitely try making the red cabbage
Awesome recipe! Two pro tips from someone who makes spatzle about once a week: spray whatever you're using to make spatzle with cooking spray, makes everything so much easier, and 2) but a spaetzle maker if you decide it's something you're going to make at least a few times a year, they're super cheap online.
But if you’re short, also invest in a step stool! 😉 I have to use one in order to get up over the pot and get the right leverage. Kind of annoying but definitely the best tool IMO.
As an Austrian, the original Schnitzelland, you committed a few crimes here. Schnitzel is never served with sauce and Spätzle here. Original Viennese Schnitzel is breaded veal served with parsley potatoes and lingonberry jam. The version here is more reminiscent of a northern german variation.
This recipe will trigger lots of Germans for not being "authentic". And us Austrians because we like to tell everyone Wiener Schnitzel is ours, not German.
Great video! But some suggestions:
I am from the south of Germany where Schnitzel and Spätzle are traditional. Usually Schnitzel are fried in clarified butter and served with a piece of lemon. The Spätzle usually are made without milk just with egg and water. Per 100g of flour one egg.
Omg this made me so happy! My godmother was the quintessential little old German lady, and she used to make this for us. My mom’s family lived in Germany when she was a kid which is where she met my godmother, this is something they would eat often
Come on Bri... Wiener Schnitzel is not German! The name itself tells you it's Austrian (Wien = Vienna). Also, please never ever deep fry a Schnitzel. In fact, a deep fried Schnitzel is considered poor quality. Apart from that, it look delicious! ;-)
How else do you fry a Schnitzel? It has to swim in fat.
That’s not Wiener Schnitzel! And Wiener Schnitzel is not from Germany but from Austria
Schnitzel "Wiener Art"
@@MD-lb1oz id sort of approve of that
@@MD-lb1oz Ok but a Wiener Schnitzel would never be served with Spätzle and cream sauce
@@MD-lb1oz "Wiener Art" is some German Bullshit and as we know, Wiener Schnitzel isn't German. So no, just no.
I just tried this recipe however I made a Jäger sauce to go with it instead. Holy crap! Thank you so much for how well you demonstrated this! It turned out perfectly all thanks to you!!
I just had this yesterday two days ago when I went to visit Leavenworth (a small German town in Washington). Delicious dish, especially with dark bier!
This looks excellent. Used to get this from Iron Barley on the regular. You make this look very doable.
Does anybody from Chicago remember Chicago Brauhaus or the Berghoff? So great. Glad Chef Bri did an episode featuring some of my favorite food from my childhood
I remember both. Now you've got me craving them all the way out here in Buffalo. Sigh.
@@starababa1985 how's the weather in Buffalo these days? Did you guys get more snow?
They actually closed the Brauhaus, but they reopened it in some kind of cultural center or something. I'm gonna look for it when I get back to Chicago
I am from the land of spaetzle aka schwaben in germany and I love that you tackled this!
how Beautiful this Schnitzel is; Marlene Dietrich would be proud!
Why Marlene Dietrich?
My Oma taught me to make schnitzel, she used pork tenderloin cutlets. First she used a jaccard meat tenderizer and then beat it flat with a meat mallet. Rather than just salt she used salt and white pepper, using vegeta, chicken powder or some similar seasoning to replace the salt works as well, this what my aunt's did. Thanks for the video take care, God bless one and all. P.S. the schnitzel with the pickled cabbage or slaw are the base for a great chicken sandwich bun if there are any leftovers.
throwback to the delicious käse spätzle, i used to eat with a Weizen as lunch during skiing trips in the alpes