Mexican Schnitzel - AKA Milanesa de Pollo
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- čas přidán 10. 10. 2023
- Mexican Schnitzel is a delicious combination of Mexican meat market marinated chicken and german schnitzel technique. Schnitzel is typically made with pork, but one day I was walking through the meat market and wondered how the chicken sold there that is traditionally marinated for fajitas would be fried in latin breadcrumbs. I handed a plate to Mrs. Meat Church, and as soon as she said it was delicious, I knew I had to film a video for this new recipe.
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Welcome to the official Meat Church BBQ CZcams channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #MexicanSchnitzel #Schnitzel - Jak na to + styl
As a Mexican, you my friend are "part" Mexican. You cook up, smoke up and grill up some pretty good Mexican entrees! Gracias Matt, keep it coming.
no need to insult the guy
Does anyone know where to get that awesome glass pot he is frying in!??! Send URLs please!
This Mexican loves that "Mexican" American food. Cross pollination is how great cuisines are made.
I love Milanesa in a torta with a chipotle salsa! 😋
awesome, in Mexico we call that a Milanesa de Pollo, as a opposed to a regular Milanesa that is beef.
Food of Gods!! Black beans, plantains, and rice baby for the win 🇲🇽🇲🇽🇲🇽🇲🇽
Your humbleness is astounding and you show respect to many cultures that have influenced you and your family along the way. Nice new recipe!
Mexicans do make this lol my mom use to use milanesa and would fry it, basically never knew I was eating country fried steak 😂
Nothing bad with a delicious “Milanesa de Pollo” as we call this in Argentina…
If you want to treat yourself melt some mozzarella on top, open a french bread lightly toasted, put some mayo lettuce and tomatoes and tell me about it…
The yellow color on the rice is given by the delicious zafron on the Goya seasoning.
Another great video from Meat Church… keep it up boys!
Love a good chicken schnitty. Squeeze some lemon juice over it. Yum. From Australia.
Lol I never expected to see a schnitzel on this channel. You learn something every day
Certified Gold!!!!
Dude this is a great little spin, and bet it's delicious Mexican or not. I love going to our local Mexican grocery store, I always find different goodies
Definitely need to try this one...Also, nice pitching the other night Kirby! Pitmaster by day and Pitcher by night! Go Braves!
Absolutely right. He does favor Kirby somewhat!!!! Let’s gooooo bravvvooossss!!!!
Weiner schnitzel is a misnomer... It sounds like you're saying weiner, but it is actually Vienna Schnitzel... as in the style made in Vienna (Austria)
Chicken and turkey schnitzel is absolutely amazing... Total different taste... Love it! Thanks for sharing!
That glass fryer is freaking me out!
Really like the quick seasoning, dredge and fry... also thighs are definitely the most flavorful (and forgiving) part of the chicken ... these seem like they are also just made for a spicy sandwich with maybe some wilted lettuce, pickled jalapenos, and guacamole
Good morning, I’m Mexican one of my favorite plates is chicken fried chicken or chicken fried steak with white gravy mmmmmmmm some Tabasco sauce on the top,,,, nice video definitely I’m going to try 👍🏼
Love Malanesa that looks great 👍
I understand that German Snitzel is made with VEAL, but the price point is pretty high for that. My Bistro makes a fabulous chicken snitzel. I'll have to check as we have THREE German meat markets here in Canada and they are all certified German butchers., trained in Germany. It''s a years long apprenticeship even today. They also do wild game and are licensed for it in BC: our licensing is much like Europe: very rigorous and no idiots. allowed. Love your thread.
Smoked salsa over the top. This is a keeper for our family. Thanks.
I spent a couple months in Sydney Australia. Chicken schnitzel was a big deal there. They would give you your choice of gravy over the top. I don’t remember all of them, but one of them was a mushroom gravy; anyway delicious. Gotta try this.
Hey Matt! Another Great video! Wiener Schnitzel is not from Germany - it is from Austria 😉 Greetings Bernd
Wiener = Vienna, so Wiener Schnitzel from Austria 😉
BTW, great video!! Look forward to making!!!! Thanks Matt!!
Great addition to the playlist! Thanks for the tip on the Mexican rice too.
Put this in a torta 👏🏽👏🏽👏🏽👏🏽👏🏽
Looks like a must try. If your school ever gets to Virginia I am in !!!
Yum! This looks so good!
Good Lord. Once again, you made outdoor cooking cool and fun...and taste better.
Hey man im gettin ready to watch this here vid about the schnitzels or w.e. but im eatin some shredded hash browns with this Gospel All-Purpose rub. spot on thx from Ohio
Please say Schnitzel again😂, next video please make Münchner Weißwürstchen! You are so great! 👍 greatings from Germany DerSebastian BBQ OBERHESSEN!🍻🤙🏼🤗
I like it with a Chipotle gravy drizzle!
Looks so good. Cheers, Matt! 👍🏻👍🏻✌️
Love this!
Niiiiice! I just made a chicken schnitzel lunch for this passed weekend my family with yellow gravy. Made tomato salad and garlic potatoes in the oven. The gravy came out awesome too. Thank you for the video and keep them coming. Y'all have a blessed day.
Great idea Matt super simple also would make a great sandwich with some slaw on it
Damn, that looks amazing!!🤩
Dude this is awesome! Adding to the list to try! Also thanks for the fun fact on schnitzel wordage 😅
Looks great
Awesome thanks for sharing!!!❤
And now I need to go buy a deef fryer setup 😂
Looks delicious!
Looks good 👍
We made a Schnitzel with chicken breast split to make them thin and fried them in clarified butter. Very tasty. I am a dark meat guy so for sure going to try them with thighs.
How about an amped up, MC version of Charro Beans!
I have my go to recipe for them with my own twist.
Also a borrowed Cowboy bean recipe, with my own twist. Always looking for more twists to add or replace to my base recipe.
Theses 2 would be worth visiting, or revisiting, Meat Church Style!!
Looks so yummy😎
Looks delicious
Awesome as always. Love all your recipes and your videos! Can’t wait to try this . Thanks Matt keep it up sir.
If anyone makes this.. please try the chicken with just a squeeze of fresh lemon juice over it. Itll rock your socks off..
Sincerely..
An Australian who has had schnitzels globally :)
Man Thats Looks great 😮
another fantastic video !! and Sazon Goya is a staple in this house - we use it in so many things. We have a mexican street taco recipe we use a ton of that in
This is awesome! Love your videos, I've learned so much! Keep them coming! One question: where should I buy a glass fryer like you have in this video?
Yum. That clear Dutch oven is fascinating. I like to add up to 50% water to my egg wash, instead of milk. Good eats
Wow, almost exactly the way how my mom makes‘em. Really the only difference is the clarified butter she is using. 😳💪🏼 nice job tho and thx for sharing.
Great video Matt! What an incredible idea to serve chicken in a different way that would have tremendous flavour. Gotta try this one.
Thanks for sharing!!!
Helluva "steak" knife...lol. Oddly resembles a nice filet knife 😂. Nice recipe Matt. Can't ever go wrong with dropping battered chicken into hot grease.
Had a chef showed us how to use a gallon sized ziplock bags. Cut the 2 sides and it's much more durable than the plastic wrap. This definitely looks like a recipe to try.
Awesome….will be making this soon!!
Hey Matt….how about a Mexican twist on your grandma’s gravy?
Thanks Matt, gonna definitely try this. Looks amazing
No one cares if you’re going to try this.
Yummy... 🙂
Matt, you and your team do such a great job! Being in Michigan it'd be a long trip down there, but I will visit the bbq supply shop one day! Keep up the great work ❤
Great video..........Bread crumbs ?, try cornflake crumbs. Tortillas and refried beans with mexican cheese and salad.
Time to try some Al Pastor ribs!
Making this Saturday and making red hot sandwiches.
The Chicken Schnitty has taken over Australia. Most often converted to the Chicken Parmi (Chicken Parmigiana). Rule of thumb for an Aussie pub, if it does not serve a Parmi, don't go in. Great pubs have Parmi night where you can get variations on a traditional Parmi, such as Mexican with Chilli beef, Tropical with a bit of Pineapple and so on. Get a Parmi in ya!
Milanesa! YUM!
Brother always appreciate ya for sharing I learn something new everytime. But the clear fry pot drop the meat magic us dig that for some reason 😂 appreciate ya
Great video, thanks for sharing this with us today! What brand of glass pot is that you are using? This is a perfect setup vs using the "disco" to fry our chicken. The "disco" take a bit of time for just dinner for two. I hope to hear back from you, thanks Matt.
I also want to know cause I’ve never seen it before, needs to be in my pantry
I would be a little concerned that a flaw in the glass could cause it to fail and explode oil everywhere especially since the temp for oil frying is way over 212.
@chiprockman4733 part of the reason I asked was because I'm assuming its borosilicate glass, which can withstand incredibly high temperatures. It has a melting point of around 3,000 degrees Fahrenheit. It's what's used in lab equipment exposed to high heat. This is why knowing the brand would be ideal.
What is the glass cookware you are deep frying in? Love your rubs and recipes!! Thank you!!
I use to eat milanesa twice a week in Argentina.
Mmm. Gravy-wise, you can't go wrong with queso on this!
Watching from Oak Cliff, TX 👍🏿
nice!
Good stuff. I try to stay away from deep frying as I need to lose another 20 or 30 pounds, but I love cooking thighs. I just grill them indirectly at 400 or so until they hit around 175-180, then move them over the fire to sear about 30 seconds a side for some char and to help crisp up the skin. I think I'll try Holy Voodoo on them next time I do them, as it's great on wings.
I see that working out as a nice sandwich or taco.
Great timing Matt. I've just come back from 2 months in Germany and I thought I finally managed to escape schnitzel! Schnitzel and curry wurst. Bratwurst mit pommes. Bratwurst mit brot. That's about the entirety of the German menu. Mexican schnitzel would be like the second coming to them.
I grew up in Germany. I loved Schnitzel.
@@dougmate2378 Yeh, to be honest I do, and the other stuff. My wife got fed up with it more than me.
@paul756uk2 I never told mine that veal was used lol 😏😂
Where in the heck do you purchase that awesome clear deep frying vessel?? That is so cool!!
I love the container you fried it in. Where did you get it and the heat source?
This would be badass with a Mole sauce!
Yum!
That deep fry set up is amazing
Where'd you get the glass deep fryer? Looks good!
Nice. Would also work for a torta
To be objective, perhaps something like that does exist after all, with a local twist? I mean, post-independence Mexico was twice an Empire, the second time was under an Austrian Emperor, Maximilian II. of the House of Habsburg. And the Schnitzel is also very popular in Austria.
Milanesa and schnitzel are interchangeable names in some parts of Texas
Hi Matt...If I can't find marinated chicken at the meat market...how would you marinade it yourself.
Queso on top of this would be amazing.
What kinda pot is that!? So cool how it's clear!
that's one of those tempered glass bowls, but it makes me nervouse just ot look at it!! I have a thermal unit with a large glass bowl.
Chopped up in a taco would be next level.
Very Good recipe!! I would like to point out that the Milanese cutlet (Schnitzel) called in Italy "Cotoletta alla Milanese" is made with veal and not with chicken (as in Mexico) or pork (as in Germany). Greetings from Italy!!!
Just in time for Oktoberfest. Probably go good with a Railport Marzen.
Make a torta with it best thing ever
Damn good timing to look at the youtube
You should do your grandmothers gravy but with Chorizo instead of sausage
Can't wait to make this and add some spicy coleslaw on top. Interested in what pot you are using to boil your chicken in?
Need to test my camp burner if i am able to get that much oil warmed up, i recon that it was glass in video make any difference?
Fantastic as always, but I think we're skipping over a critical part of the flavor here...WHAT is the marinade and HOW do you make it?
Thanks Matt. I do the same thing with Pheasant breasts and they are awesome as well. We have a great little Mexican market close by so I will have to try there chicken.
did you have to hang or age the pheasant breasts?? aren't they a little dry like grouse?? I knocked the head off a grouse in the late fall with my Chevelle ona country road and my British friend taught me to hang the bird to age the breast!!!
I could hear that crunch from way over here. I think my kids would love this. And this would make an outstanding sandwich with some cole slaw or gravy.
Matt there isn’t a good video on CZcams on how to make pellet grill pizza on a pizza stone. I’d love to see your take on this.
I par cook the dough on a baking sheet (on the pellet grill on high) and when it’s set up enough that it has some structure, I put it directly on the grill and put all my toppings on and let it finish. I also pre cook my toppings because I like them better that way. Sausage peppers and onions for example, sauté all that shit together in a pan and let all the flavors get together. Chicken, bacon, ranch… I grill some chicken thighs on the pellet grill every week so I cook some bacon, reheat chopped chicken thighs in the bacon fat and then put it on the pizza.
I fully acknowledge this is not normal. I’m not a pizza maker, Im a guy w a pellet grill, an imagination and an appetite
Topped with queso!
Hey Matt
About 20 years ago I traveled to Waxahachie frequently on business. One of our normal lunch stops was Dickies BBQ. Not the greatest but it was just lunch. Are they still there?
@marclucas5100 Ever heard of the internet?😮
@@johnlebzelter4208 i was hoping to get a reply from an expert, not an A-hole