BlackMoth27 I agree please retire it it’s incredibly overused and I don’t understand internet humor I’m a boomer :))) But yes the daughter is white wine, and the 6th son is cilantro
"no idea if that's traditional but it's tasty" thank you! I wish more people would think this way. I don't care about adhering to tradition-- I want yummy food
And that's why you live in a country with fake "food", that tastes "good". Sorry, but tradition holds all the value, you haven't thought of yet. Trust me, I come from a country that has it.
Some of the best dishes I have made are ones that deviate from tradition. I use the traditional way as a baseline and then adjust it to my specific tastes. I honestly don’t care what other people would think about what I have made, because for myself it tastes the best.
Coincidence... I am a member of a chicken grower group and someone posted a photo of a egg with 3 yolks.... Then other 3 people... Then one woman posted a photo of an egg with 3 medium and 2 small ones..... So yeah... That was amazing :)))
dude no kidding, couple of weeks ago i was making some cake with my wife that needed quite a few eggs (i think 8) and the first FIVE eggs i cracked had a double yogue in them hehe. luck has been coming around so far lol
Austrian here! This is BY FAR the best and most authentic take on Wiener Schnitzel on any English language channel I have seen so far! Meat: yes, veal is the original, but pork, turkey and and chicken are way more common because of cost. Sauce: yes, lemon is fine, but please, nothing else! Side: potato or cucumber salad are pretty common, even though I do not like salad and very much prefer some form of rice or potatoes. And from my experience, in Austria the most popular side to go with Schnitzel would be fries. Thumbs up!
Some usefull tipps from a german dude 1.spray water on the meat before breading, the steam will create bubbles under the crust extra crispy and tasty ;) 2. put the meat in flour first before adding egg yolk 3. Use a pot instead of a pan way easier for frying, also needed for shaking the pot. 4. Shake your Schnitzel ! by rocking your pot you create little bubbles under the crust making it a real Wiener Schnitzel . You dont have to follow these instructions but they tend to create a more authentic product.
You have no idea what a missing gap you're filling with this video. I've had many non-German friends ask me for my recipe and I always prefer to give them videos instead of a recipe especially with dishes like this that are 80% technique. This is the first English-speaking recipe video that I feel comfortable giving to others. Personal recommendation, when I make steak, I make pepper cream sauce with the fond with onions/shallots, beef stock, heavy cream, heavily reduced and lots of black pepper. I always make some extra and freeze some for my schnitzel, so good.
1:50 when you have the old/stale bread just put it in an oven for half an hour at medium heat, then let it cool Down to room temperature, Finally make breadcrumbs.
I have never heard of an English cucumber, I am Scottish will I dislike this cucumber? Edit: note to self, never make any jokes about England or the Union, they can’t take it.
@@andrew4363 cucumber is cucumber, it has a multitude of uses. Whether ur thrusting it into a salad or wrapping it in a condom cos youre too afraid to order a dildo, cucumber will still cucumber.
Really shows how universal cooking is, especially by using panko in place of "normal" breadcrumbs, because it has the exact same recipe as katsu---tonkatsu (pork) and chicken katsu are both very popular in Japan. Would love to see you make one with their common accompaniment, curry rice. The combined dish is called katsukare.
Yep and Chicken parmesan. Prepare the chicken exactly the same way except use Italian spices and cheese and then add the sauce. We are all more alike than we are different. Besides, there's only so many ways to eat the same meat, LOL
I always loved this joke from HIMYM.. ua-cam.com/video/3hFwPmQqSsU/v-deo.html Kinda racist, but very true.. especially in NYC, for the fast versions.. lol It's wild how similar foods can be from extremely different cultures. It's pretty awesome. With a simple set of spices and ingredients you can make approximate versions of meals from all over the world!
LOL katsu is technically not even remotely Japanese. It's an adapted "European" cuisine called yoshoku. So of course it's the "same". Do your research.
Title: Has a German word in it Germans: Diese Kommentarsektion ist jetzt Eigentum der BRD, Österreich und der Schweiz. Alle unzugelassenen Kommentare werden entfernt.
I can confirm this recipe is quite delectable and the cucumber salad is a nice fresh addition I made it just now and it is definitely a new member of the clean plate club
@@phoenix8984 moving a pan itself isn't hard, but moving a pan of hot oil can be hard and dangerous if you've never done it. I looked up a professional schnitzel video. He has some inexperienced guy try to move the pan and he sloshes the oil all over. I also noticed his pan was deeper and taller than Adam's pan, which looks like it helps to contain the oil. Sloshing oil in a shallow pan doesn't sound easy or safe, so it's understandable why Adam didn't attempt it.
@@sweetkittykat2000 You got a point with the deeper pan. I have a deeper pan and most professional cooks have a cast iron or something like that. But with Adams pan its probably harder to do. But if you use a deeper pan I can recommend it.
I got one last week and ive been eating 7-9 eggs for 9 months on my new diet so 9*30=270(days). 270*8.5(eggs)=2295 eggs eaten and one double yolk. 1/2295 or 0.00043% chance of getting a double yolk or so
@@crypticweeb it definetely does depend on the chicken my grandma (I think, it happened kind of long time ago) had chickens that would plop double yolked egges every weak or so we also have quails and those also can produce two yolks not that rarely
My Austrian grandmother used to make "gurken salad," accent on the second syllable. Cucumber salad. Regular cucumbers, sliced thin, then quite a bit of salt, let sit. Osmosis removes water from the slices, they become limp. After an hour or so, the slices were washed repeatedly. Then some oil, vinegar, and yes, ketchup! I copied the use of English cukes......I've never bought one before!......sliced thin on my plantain slicer. Used the red onion. Chose to go with classic vinaigrette, olive oil, lime juice, a touch of sugar and mustard. I also added "a bit" of blue cheese dressing to add some flavor. Excellent, thank you Adam. You are DEFINITELY THE BEST COOKING CHANNEL OUT THERE! I think it would be even better using the salt system I described above. Next time.
Don't let this go to your head Adam, but I've got to hand it to you: you absolutely make the best videos: you often start with a brief history of the recipe, you speed up the video when it makes sense, you give intelligent narration with plenty of practical tips, you add humor and you don't take yourself too seriously. I'll keep watching!
Just in case anybody ever visits Germany: "Wiener Schnitzel" is a protected term and has to be made of veal, but "Schnitzel Wiener Art" (literally, Vienna style Schnitzel) isn't and restaurants usually specify which kind of meat it is. Edit: As GermanDude mentioned below, "Wiener Schnitzel vom Schwein" (lit. Vienna Schnitzel made of pork) is also a valid term for non-veal alternatives. As long as there's no confusion with the "real" Wiener Schnitzel then anything goes, apparently. Also, according to legend (attributed mostly to famous austrian chef Reinhard Gerer), for it to be a real Wiener Schnitzel it should be "flat as a letter and shouldn't leave any fat on your pants if you sit on it." And yes, it's meant to be bland (or in more positive terms, stand on its own), overseasoning is considered a sign that you're trying to hide a cheap or, worse, expired cut of meat. Sorry for spamming potentially useless trivia, but I felt like if there's a video on youtube I'm qualified to comment on, it's this one xD Thanks as usual for making me hungry in the middle of the night
Ha, that's interesting that the original intent of the recipe was more to male the meat shine than the flavor, but if you think about it that makes perfect sense. All of those Germanic and northern European nations have roots in hunter gatherer societies where meat and high caloric foods were favored and something to be proud about l... that and exotic spices were much harder to come by.
@@PhantomSavage Yeah, they have roots in huner-gatherer societies just like every human civilisation, which mean: never hunt for real substantial food since thousands of years XD The Natives you have in America are closer to a hunter-gatherer civilisations that anythung Germany have known for millenials :p Seriously, the germanic and scandinavian peoples were rural farmers, just like everyone in Europe since at least the Bronze Age ^^
@@presentmic3605 It's pretty clear what they are trying to say, and the format doesn't really stray far from the original meme. Not saying it's especially funny, but If you can only understand a joke when it adheres to an exact meme format, you're kind of dumb.
"The skins have not been waxed, so they're good to eat without peeling" Apparently I've been eating wax in my cucumbers for 30 years and never minded. In fact the wax is probably one of the things I enjoy.
My mother and brother and I were very proud when I was a teenager when we made schnitzel for my aunt and uncle, and my uncle, (who is an Italian who married into the family), wouldn't stop eating the schnitzel we had made to eat the delicious dessert! It is very gratifying to serve something that gets that good of a reception.
Pretty spot on! Most austrian restaurants also serve cooked potatoes, fried with parsley or rice. I often choose rice, since that compliments the savory greasiness pretty well. Also, you don't need any special equipment to flatten the meat. Any flat object, like a pan totally does the trick.
Here right next to you in Hungary, we like eating your meal with potatoes. Potatoes of any shape and form. Oven fried. Boiled. Deep fried. Double baked. You name, mostly fries though.
Hello Adam, My name is Adam too and I wanted to show you how you can make an extremely crispy chicken Wiener Schnitzel. I completed my internship at a restaurant almost 2 years ago and they let me eat something during the break. I was allowed to choose a dish from the menu and what I had chosen was a Wiener Schnitzel. But what I didn't know was that they used raw corn flakes instead of bread grains. And after I was allowed to make it myself I tried it and it tasted so delicious and it was also extremely crispy. It would be cool if you would try to recreate that dish in a video of yours. Thank you and greetings from Vienna.
SaucyPS you know it’s kinda nice all of them are just saying it’s pretty spot on recommended a few different things and side dishes unlike when he makes Indian or anytime of French or Italian dish lol. Also it’s so cool to see how many counties have their own versions of this.
On the mustard part: There is a very traditional Schnitzel from Munich, so its called "Münchner Schnitzel". Its typically pork and you put sweet mustard and horseradish on it, but not with the egg, you rubb it on the meat after seasoning it and before dipping it in flour. I absolutely love the mild mustard and horseradish flavour, its one of my favourite kinds of Schnitzel even if its not that popular even in Germany.
As an austrian, your cutting techniques of the different meats/thicknesses is perfect, it's as if you learned from oma (grandma) herself. Your fresh breadcrumbs are of course the most authentic but the blitzed panko looks grea too (i sadly can't get it here but we have our own breadcrumb industry). What i can't excuse is no "soufliereing", you need no technique, just keep the pan in motion while frying and only one flip, you know you have enough agitation if the crust lifts from the meat. And of course in central europe we serve our carb covered meat with more carbs, like potato salad or parsley potatos, but cucumber or green salad is fine. A wedge of lemon is mandatory and some cranberry jam is a great addition. The greatest schnitzel can be drenched in the juice of a whole lemon and still sound crispy when scraping your knife over it.
Wouldn't Lingonberries more appropriate for Germany/Austria? Cranberries are from America. I'd definitely use them since they are very easy to find here in the states but they are probably much more difficult to find in Europe.
@@CrownedFalcon00 Yes you are correct, we use Lingonberries here and you rarely find cranberry stuff outside of specialty stores here. I said cranberry since i assumed more people would know those and i think they are exchangable enough for the purpose (Lingon are a bit more tart/sour i believe)
@@uzmeyer1752Haha, No worries! I've had both Lingonberry and Cranberry (Sometimes you can find lingonberry here in the Northeast US). They are very similar. I think they are in the same family of plant! Very Tart, Astringent Berry. IMHO Lingonberries are a bit more mellow. Maybe a little bit more sweetness and a bit less astringency. I think their sourness is similar, perhaps the lingonberries are a bit more tart, but far less astringent and a bit sweeter than cranberries. Cranberries are very hard to eat without some processing due to their astringency. I can eat lingonberries raw (though it isn't very pleasant unless you like really acidic food). They are definitely interchangeable in recipes. The flavor is different but you get a very similar effect in a dish.
American cucumbers(or just the rest of the worlds cucumbers, I dunno) are alot wetter, and less dense than english cucumbers. *brits would call it a grill*
The first two rules of Legate Club: *DON'T TALK ABOUT LEGATE CLUB* The third rule of Legate Club: If this is your first time commenting, you have to fight.
Tip from someone who’s been making this for decades: smear a little mustard on the meat before you bread. Does not taste like mustard at all but makes the schnitzel taste AMAZING and soooo juicy (also, I really like the garlic mustard aioli from trader joes for this) Edit: I commented this before watching the full video... sorry but I'll leave it anyway (and plz stop hating on me... it was an honest mistake)
Maybe its different in other parts of the world/country, but my packs of a dozen eggs about 1/5 of them are double yokers. I specifically buy large, and he could be buying large or larger in which its even more common.
Made the cucumber salad yesterday and wow, it was phenomenal. Greatly appreciated it being something super easy to do ahead of time, letting me focus on prepping more things, and it was a delicious hit with everyone.
Man i love your videos! Watching a Babish or a Josh Weissman is fun too but i feel like your recipes are actually those that i can replicate at home, even on a weeknight. This video was awesome to watch as well even though i dont eat meat :) Edit: those german pronounciations were ON POINT!
Hey Adam, when I was in Poland, my neighbour showed me something which I thought was ingenious. She would make schnitzel but would combine a bit of flour with the egg, sort of like the regular process of normal breading flour -> egg -> breadcrumb. She added flour till the consistency was a little thick but still liquidy just to coat the outside, let some of it drain off it theres a bit much, then she would go right into the breadcrumbs. Thought this was a brilliant way to bread things because I absolutely hate having to bread a ton of things in restaurant using the old method. Wanted you to try this method out next time you bread something and tell me what you think!
That works, its the faster way many buffet style restaurants do, but you wont get air bubbles between meat and breadcumbs this way which is what you want.
I swear I've watched this video at least 100 times. So incredibly concise, so many different options and ideas, all packaged up neatly in less than 11 minutes. Everyone in my family knows about Adam because I never shut up about him!
THANK YOU ADAM For beeing one of the few "international" food youtubers who does Schnitzel right. Thank you very much for that. Btw. about the flipping part: You know that the Schnitzel is ready for the turn if the top edge around the Schnitzel starts turning "half crispy". Hard to describe And to everyone here: DON'T YOU EVEN THINK ABOUT EATING IT WITH KETCHUP. Traditional Schnitzel is served with cranberry jam, a slice of lemon and potatoe salad Greetings from the alps o/
Adam, the cheese grater is my secret for excellent breadcrumbs, either the box grater or the grater attachment for the stand mixer. Cutting the crusts off helps with it getting stale, let the air flow through that mie. Always seems to work better than the processor for delivering nice crumbs that dry up nice. If it's not fine enough use a finer grate. Good times.
In Poland we have something similar called "Schab". It's breaded pork cutlets served with cucumbers in cream called mizeria and boiled potatoes with Dill. Absolutely to die for.
watching this years later not feeling like its been that long and got to the tee ad at the end and realised i am wearing said tee ... we love pleasant little surprises
Of course, in Croatia as well. But don't blame the guy for saying this. It seems America is spiralling into complete insanity with people being vilified for not going along with the crazy. So people put out these preemptive disclamers.
@@kornisonkiseli3248 So in your opinion "the crazy" is apparently not force-breeding feeling creatures to kill their offspring after a short life of misery?
@@Electromanx3 No, just refrainment from killing baby cows doesn't really describe the crazies. You have to add self-righteous moralising to strangers about their dietary choices.
@@kornisonkiseli3248 They are clearly not self-righteous though, they are concerned with the rights of animals. They are not looking to constrain the rights of humans but fight for the rights for sentient beings which cannot fight for themselves. I just don't get how someone can look at our present-day meat industry and come away thinking that it's the vegans / vegetarians who are crazy.
My great grandmother is from Poland and came to the US right before WW1. My mom doesn't know a lick of Polish, but Schabowy is what she told me her mom called it.
@@Konstantin-dh8ge Passen Sie auf mein Freund, sonst werden Sie noch höflich gefragt der Bundesrepublik Deutschland beizutreten. Genauso, wie das Schnitzel in unsere Küchen "freiwillig" aufgenommen wurde!
this is the best fo teh best i dont know how i could haev ever survived more than 592.658 seconds without this amazing spectacular food i really dont knwo what i would have done by now without this\ i really recommend the cumumber salad its literally better than a chicken with whitye sauce and fries with cheese
Dear Adam, lovely to see you make this on your platform! In Austria, Pork and Veal are equally traditional - veal being the "higher end" one. If you want to step up the Schnitzel game just a little more, try it with Cranberry jam and potato salad (might kill you one day, I know...) Originally never with ketchup, always cranberry. Greetings your Austrian fan 🤘🏼
my mom cooks the pork version all the time and we love it. with a side dish of sliced potato kinda like au gratin / scalloped but with a bit of brown gravy on them and the schnitzel. sometimes baked potato instead both are pretty nice.
really great to see that you've got such a big austrian - or at least german speaking - community :) keep it up and watch keinstresskochen's video on wiener schnitzel - he's an austrian home cook making superb videos (sadly german only) that contain traditional food & modern takes on it. He seems to be a big fan of yours too, even already commented on this vid. "Des is illegal."
Note: A lot of clarified butter for nearly-submersed frying can be expensive. If you want to cheap out and use vegetable oil, you can just remove most of the oil from the pan once the schnitzel is basically done, turn the heat down to medium-low and add a bit of real butter to the pan and coat the schnitzel in the butter for buttery taste.
@@k4mpfm45chine how recent are they though? Google seems to say they're about a century old in the us as "vegetable oil". Canola oil, I did not realize was more recent, like 70s, 80s, may have harmful effects, and is the most popular "vegetable" oil. However, cautioning against "seed" oil in general may be unwise. Soybean oil, the second most popular of both "seed" and "vegetable" oils is over 4000 years old in China, as new as it is to the U.S., and Sunflower oil is over 300 years old, palm oil is 5000, and olive oil is 5500, peanuts were used for oil in the U.S. before they became food, and coconut oil is over a century old and not even that common in the us. Yes be cautious but don't suck the dairy industry's ... Udders either lol. A big bowl of fat is a bit bowl of fat. No matter how natural it is it's not good for you.
@@k4mpfm45chine what are you talking about lol seed oils exist since we realized that crushing seeds makes things greasy, rapeseed and sesame oil are pretty good for cooking too
Dear Adam: as a Bavarian, I can confirm that mustard schnitzel is actually a thing. It's called Münchner Schnitzel, but you'd normally make that with Pork. Add some horseradish for good measure and you got yourself an authentic German Schnitzel varint that you can actually find in almost any "Wirtshaus" in Munich. It's definitely a notable twist on the original recipe, highly recommend.
Adam, you never cease to amaze! Looks as tasty as the Schnitzel at Pürstner in Vienna (but without the overnight flight!) and excellent job on both versions of Gurkensalat! Pair that with a good hefeweizen or a glass of Grüner Veltliner, and you've got it made.
One improvement: it's traditional for a schnitzel to have waves in the breading, spots that are not glued to the meat. You can achieve this by spraying water, which evaporates while frying, on the schnitzel before dumping it in flour. Another trick would be the use of just a little bit heavy cream in your egg. Great video nonetheless 👍🏼 Sorry if there are grammar mistakes, greetings from Germany
Great recipe! I would really recommend also frying in a more traditional way, where the schnitzel is fully submerged. The nice thing about a good schnitzel is the air pockets under the crust and you can really achieve that when the schnitzel is always submerged and never touching the bottom. You should still move it to make sure only hot fat is touching the top, but never flip. With ghee, you can filter and re-use so you don't spill too much of that precious fat. Sounds like nitpicking, but if you've ever been to Vienna or one of the better restaurants in Germany, you'll recognize that a schnitzel has a smooth gold colour over its entire exteriour.
I made this for the 4th time last night. It was far and away the best ive had anywhere. I was bill murray in the corn scene from "what about bob" - thanks adam!
Someone did their homework. A fine Vienna Schnitzel tho I can reccomend 3 things there 1. Before I started breading I wet my hands and moisturize the meat a bit so the flour sticks less this makes the crush to less stick to the meat and you get that desireble air Pockets. 2. You can add some cream to the eggs to makes it lighter in colour. 3. If you pan fry it your amout of fat Was spot on. But I reccomend a higher pot to do it and shake it so the hot fat washes over the Schnitzel. Just Rock it back and forth but watch put not to spill. Turn once. And let it drip on a rack with papertowel. You can let it rest in the oben at 55°C so you can make all Schnitzel as youre making out at arround 2 Schnitzel at a time. But damn youre Spot on. I reccomen some cranberry jam on side in Austria its called Preiselbeeren.
Hi Adam, Viennese guy here. Thank you so much for pointing out veal meat. Orginal Wiener Schnitzel is with veal meat. When its cooked with other meat you call it only Schnitzel.
AmBozz well, I guess it’s a bit deceiving if people don’t know about it. But it does serve a purpose. „Wiener Art“ describes a pork Schnitzel in the traditional style of a Wiener schnitzel. In contrast to other variants like Jägerschnitzel, Piccata Milanese or Cordon Bleu.
Well I was put to the test for this meal that I’ve never heard, of by my client. With pork chops. I even clarified the butter and made the cucumber/onion salad with it’s dressing. THANK YOU for GREAT INSTRUCTIONS. They loved the meal... 100% eaten and extra made for tomorrow’s lunch.👍🏼🥳🥰😉 She said it’s a keeper... ✅
Chicken schnitzel is a staple of growing up in Israel, and you can find *schnitzel in a pita* in fast food shacks here. I also use mustard in the egg, but i prefer smooth mustard, the seeds don't mean much after it's breaded and fried. I also like panko when I have some around, and I season it with powdered bouillon, but the bouillon probably makes the oil cloud up faster, which is a concern when you're making a huge batch, so keep that in mind.
The frying sound of the schnitzel in the background of your voiceover was pleasingly noticed. Actually made me hungry hearing that. Nice!
👍
752 like and only two likes
Son: Dad, why is my sister named Rose?
Adam: Because your mom loves roses.
Son: Thanks dad
Adam: No problem, Heterogeneity
Second Son comes in: "What'S going on?"
Dad: "nothing Schnitzel."
Third son comes in: Dad, why are you like this?
Adam: BROILER (Brits would call it a grill)
this memejoke is used way to often please retire it. also his daughter is totally named white wine. you can't convince me otherwise.
@@BloodSprite-tan no the son is white wine
BlackMoth27
I agree please retire it it’s incredibly overused and I don’t understand internet humor I’m a boomer :)))
But yes the daughter is white wine, and the 6th son is cilantro
As a german I got to say: impressive job on the pronounciation. Though I noticed how you chickened out on Hähnchenschnitzel.
haHA chickened out i see what you did there
Funny chicken joke yes
loooool ja n1 :'D
Is Turkey-schnitzel a thing?
David Grover yes it’s called truthahnschnitzel
"no idea if that's traditional but it's tasty"
thank you! I wish more people would think this way. I don't care about adhering to tradition-- I want yummy food
And that's why you live in a country with fake "food", that tastes "good". Sorry, but tradition holds all the value, you haven't thought of yet.
Trust me, I come from a country that has it.
he put food in quotes 😂
The traditional way of making it is the most yummy btw. ;-)
Some of the best dishes I have made are ones that deviate from tradition. I use the traditional way as a baseline and then adjust it to my specific tastes. I honestly don’t care what other people would think about what I have made, because for myself it tastes the best.
@@SG2048-meta That is called cooking imo. ^^
You did your research as an austrian im impressed!
He did his research as an american.
He’s American - Italian
This is hilarious, my comment was just dry humor against the lack of punctuation by OP.
@@sanbilge I certainly laughed at this thread
hashar ??? I’m just saying , you good?
Why is no one talking about how he got a double yoked egg?
That’s awesome
I was just going to comment that
I think my chickens are special....i've had 3 of those this month...
Coincidence... I am a member of a chicken grower group and someone posted a photo of a egg with 3 yolks.... Then other 3 people... Then one woman posted a photo of an egg with 3 medium and 2 small ones..... So yeah... That was amazing :)))
Nah he probably bought a GMO'd batch of them coz I live in the UAE and I got like around 30-ish double yolks
dude no kidding, couple of weeks ago i was making some cake with my wife that needed quite a few eggs (i think 8) and the first FIVE eggs i cracked had a double yogue in them hehe. luck has been coming around so far lol
Adam: *Seasons the meat instead of the breading*
Everyone: *Impossible*
he should have seasoned his frying fat lol
@@DogeTheSnoop 😂😂
Never occurred to me to do it this way, though I have never failed in seasoning the breading so not gonna change now :)=
We dont season the breading either in Poland
Why I season my plastic wrap and not my meat
"9th Degree Schnitzel Master" is a wonderful phrase and I want to incorporate it into my vocabulary
Austrian here! This is BY FAR the best and most authentic take on Wiener Schnitzel on any English language channel I have seen so far! Meat: yes, veal is the original, but pork, turkey and and chicken are way more common because of cost. Sauce: yes, lemon is fine, but please, nothing else! Side: potato or cucumber salad are pretty common, even though I do not like salad and very much prefer some form of rice or potatoes. And from my experience, in Austria the most popular side to go with Schnitzel would be fries. Thumbs up!
In my case no fries but Erdäpfelsalat or Gurkensalat. The Schnitzel's breading is dry and crispy already. 🙂
Idk looks kinda fake to me. Especially the salad.
@@exterminans wdym fake
@@exterminans ...what? like cgi...?
Paprika sauce!
Adam: "Our secret code"
*Me rocking back and forth repeating "vinegar leg is on the right" in a padded room*
I think I missed the episode where he mentions what that secret code is -.-'
@@allibee33 buttermilk chicken recipe
@@TheChefBoo Thank you so much! I've been watching Adam for a little less than a year (still so much bliss), and missed this one. Much obliged.
@@allibee33 no problem.
@@TheChefBoo thanks chef
Schnitzel: exists
Milanesa: Who are you?
Schnitzel: Ich bin du, aber stärker
Hahahah geil
Milanese was copied by the Austrians after their occupation of Milano and northern Italy, still, the Italian is a vastly superior dish
Victor Masson *stronger
AdamMilanga
I've never had a schnitzel but I've had milanesa many times. Specially in a roll in México.
0:22 Veal
4:44 Cucumber Salad
6:54 Pork
7:40 Creamy Cucumber Salad
8:20 Chicken
We gotta pin this mf up
So creamy
Creamer
You forgot the double yolk
Some usefull tipps from a german dude
1.spray water on the meat before breading, the steam will create bubbles under the crust extra crispy and tasty ;)
2. put the meat in flour first before adding egg yolk
3. Use a pot instead of a pan way easier for frying, also needed for shaking the pot.
4. Shake your Schnitzel ! by rocking your pot you create little bubbles under the crust making it a real Wiener Schnitzel .
You dont have to follow these instructions but they tend to create a more authentic product.
ksk?😂
Kinda sad that it needed a German pointing it out..., but yes - bubbles underneath the crust is key for authenticity!!!
Adam: [schnitzel making noises]
my brain: "Rada-rada-rada"
Damn I miss Chowder
@@n8taing612 ikr
ily
YOU TAKE THE MOON AND YOU TAKE THE SUN
Barack Obarrels OMG XD
0:56 : such a betrayal Adam, you were supposed to season the cutting board.
😂😂😂😂
he didn't feel like dirtying another board
this is on a table!!!
You have no idea what a missing gap you're filling with this video. I've had many non-German friends ask me for my recipe and I always prefer to give them videos instead of a recipe especially with dishes like this that are 80% technique. This is the first English-speaking recipe video that I feel comfortable giving to others.
Personal recommendation, when I make steak, I make pepper cream sauce with the fond with onions/shallots, beef stock, heavy cream, heavily reduced and lots of black pepper. I always make some extra and freeze some for my schnitzel, so good.
Adam: Our little secret code
Me in bed having nightmares:
*VINEGAR LEG IS ON THE RIGHT*
What video is it from? I've been watching for a while, noticed the "exit emojis" from time to time, but can't recall where it's from.
@@BromTeque Buttermilk Fried Chicken, one of his first videos I saw. ua-cam.com/video/JPg-L5kJuOc/v-deo.html
Oh riiiight, the CODE, the SECRET code by Adam, the code chosen especially by Adam for being a secret, Adam's secret code.
...That code?
@@davidd.w.8681 Thanks dude. Completely missed that video somehow.
I always thought that was olive oil so I never associated it to the vinegar leg thing hahaha
1:50 when you have the old/stale bread just put it in an oven for half an hour at medium heat, then let it cool Down to room temperature, Finally make breadcrumbs.
SotM- Valad breadcums
@@werewolftapus7630..... How Did not notice it? FUCKIN AUTOCORRECT
@@necrostatis8397 what is medium heat ?
@@ea146810 in celcius, when it comes to an oven 100 to 140 degrees.
@@necrostatis8397 breadcums 😳😳😳😳😳
"Now for the sauce"
Me, a German: HANS GET ZE FLAMMENWEFER
"A slice of lemon"
Oh... Ok
hello there
When you listened to Rammstein for too long. btw i love rammstein
Now for the sauce
Me, a Dutch: HANS PAK EEN VLAMMENWERPER
A slice of lemon
Oh... Ok
A lemon is a flammenwefer? That's a big name for a little fruit, LOL
Schnitzel mit Ketchup und Mayo = episch.
I have never heard of an English cucumber, I am Scottish will I dislike this cucumber?
Edit: note to self, never make any jokes about England or the Union, they can’t take it.
Do your cucumbers have wax on em?
Swedish cucumbers are apparently like english cucumbers
As a Scott you are physically unable to buy a english cucumber. :^)
Mate were both from uk, a cucumbers a fuckin cucumber
Lewis Almond I was joking, the thing is according to this video apparently a cucumber is NOT a fuckin cucumber
@@andrew4363 cucumber is cucumber, it has a multitude of uses. Whether ur thrusting it into a salad or wrapping it in a condom cos youre too afraid to order a dildo, cucumber will still cucumber.
Really shows how universal cooking is, especially by using panko in place of "normal" breadcrumbs, because it has the exact same recipe as katsu---tonkatsu (pork) and chicken katsu are both very popular in Japan. Would love to see you make one with their common accompaniment, curry rice. The combined dish is called katsukare.
Yep and Chicken parmesan. Prepare the chicken exactly the same way except use Italian spices and cheese and then add the sauce. We are all more alike than we are different. Besides, there's only so many ways to eat the same meat, LOL
I always loved this joke from HIMYM..
ua-cam.com/video/3hFwPmQqSsU/v-deo.html
Kinda racist, but very true.. especially in NYC, for the fast versions.. lol
It's wild how similar foods can be from extremely different cultures. It's pretty awesome.
With a simple set of spices and ingredients you can make approximate versions of meals from all over the world!
LOL katsu is technically not even remotely Japanese. It's an adapted "European" cuisine called yoshoku. So of course it's the "same". Do your research.
@@bannedinfinity5789 Not my point in the slightest, but I'm glad you've found something to feel oddly superior about in youtube comments.
my local japanese restarant always called that katsu curry
Title: Has a German word in it
Germans: Diese Kommentarsektion ist jetzt Eigentum der BRD, Österreich und der Schweiz. Alle unzugelassenen Kommentare werden entfernt.
NIEN NIEN NIEN
Deutsch ist hier Amtssprache!
Only german phrase I know is: Ich habe katzen durchfall gegessen
And no, not google translate. I know that off by heart, which is kinda sad.
@@kiwihour333 Story time?
@@kiwihour333 mhhhh yummy xDDD
I can confirm this recipe is quite delectable and the cucumber salad is a nice fresh addition I made it just now and it is definitely a new member of the clean plate club
"Normal breadcrumbs are on the right."
"Normal breadcrumbs are on the right!"
"NORMAL BREADCRUMBS ARE ON THE RIGHT."
VINEGAR LEG IS ON THE RIGHT
Normal 🍞 crumb 👉🏻
One of the most important technics for Schnitzel is "shaking" or moving the pan while frying. Your breading will be way better and make "waves".
^this guy knows his stuff
Yeah but he isn't a ninth degree schnitzel chef
@@joshuaurbany6468 Keeping your pan moving isn't that hard.
@@phoenix8984 moving a pan itself isn't hard, but moving a pan of hot oil can be hard and dangerous if you've never done it.
I looked up a professional schnitzel video. He has some inexperienced guy try to move the pan and he sloshes the oil all over. I also noticed his pan was deeper and taller than Adam's pan, which looks like it helps to contain the oil. Sloshing oil in a shallow pan doesn't sound easy or safe, so it's understandable why Adam didn't attempt it.
@@sweetkittykat2000 You got a point with the deeper pan. I have a deeper pan and most professional cooks have a cast iron or something like that. But with Adams pan its probably harder to do. But if you use a deeper pan I can recommend it.
is nobody gonna talk about how INCREDIBLY RARE A DOUBLE YOKED EGG IS? AND THIS GUY JUST BRUSHED IT OFF LIKE HE GETS IT ONE A MONTH OR SO
I once got 2 in a carton of 18! Thats right, bow before me, mortals!
Thats like a once every few years type of thing.
I got one last week and ive been eating 7-9 eggs for 9 months on my new diet so 9*30=270(days). 270*8.5(eggs)=2295 eggs eaten and one double yolk. 1/2295 or 0.00043% chance of getting a double yolk or so
@@williamperez2195 hmm depends on the chicken maybe? I have my own chickens, so maybe one of mine had a f*ing mutant in his family tree
@@crypticweeb it definetely does depend on the chicken
my grandma (I think, it happened kind of long time ago) had chickens that would plop double yolked egges every weak or so
we also have quails and those also can produce two yolks not that rarely
My Austrian grandmother used to make "gurken salad," accent on the second syllable. Cucumber salad. Regular cucumbers, sliced thin, then quite a bit of salt, let sit. Osmosis removes water from the slices, they become limp. After an hour or so, the slices were washed repeatedly. Then some oil, vinegar, and yes, ketchup!
I copied the use of English cukes......I've never bought one before!......sliced thin on my plantain slicer. Used the red onion. Chose to go with classic vinaigrette, olive oil, lime juice, a touch of sugar and mustard. I also added "a bit" of blue cheese dressing to add some flavor.
Excellent, thank you Adam. You are DEFINITELY THE BEST COOKING CHANNEL OUT THERE!
I think it would be even better using the salt system I described above. Next time.
I can tell from how he perfectly pronounces Wiener that this is going to be a good vid
Yeah but then he says SchweineNschnitzel -.- was a good vid nonetheless
when adam doesn’t say “brits call it a grill” this video😔
TheMoose17 he didn’t use the broiler. wdym
@@wilsonw2095 bruh, he knows that. He's just saying Adam says it so often (almost all his cooking video's)
@@calebbabcock5687 and every time he does I go, oh that's what a broiler is.
@@joshmain6316 lol same
Caleb Babcock adam says it when he uses his broiler.
“Normal breadcrumbs are *on the right* ”
*has flashbacks to the vinegar leg*
omg hahahahahahhahahah i had forgotten about iiiiiiiiit
DONT LET ME FORGET VINEGAR LEG IS ON THE RIGHT
Omg is that the code 😂
A D yes
@•Ling玲•
Like Wine Garlic?
I dun get it ;D
As an Austrian Butcher I cut about 1000 Schnitzels of various kinds every week.
Also, I'm very impressed by your pronounciations of various things.
Adam: Makes a Schnitzel video
Germans: Ein Land, eine Nation, eine Kommentarsektion.
Kirihum Schnitzel is not german... Vienna is famously the capital of Austria
@@AlexandreBFK Germans know that but it's part of our culture as well, most people associate schnitzel with both, Germany and Austria.
Los Jungs reinstürmen
Ach, Hitler ist immer der deutsche bei Amis aber bei Schnitzel kennen sie dann plötzlich Österreich
Germans have no clue...
Protip i learned in a highend - german restaurant:
add some fennel seeds to the cucumber salads! You could caramelize them too and have some crunch:)
celery seeds are good, too!
And instead of sour cream, yogurt or quark as base for the dressing. No mayo, gotta keep it light to be a balance for the fatty, starchy meat.
I've never seen his face before. He looks like culinary John Wick
Nah he looks more like Markiplier than John Wick.
Nah, not really
His profile pic is his face
@@MidnightWanderer00 true try not to laugh cooking edition
Do. Not. Eat. That. Man's. Hotdog.
Don't let this go to your head Adam, but I've got to hand it to you: you absolutely make the best videos: you often start with a brief history of the recipe, you speed up the video when it makes sense, you give intelligent narration with plenty of practical tips, you add humor and you don't take yourself too seriously. I'll keep watching!
Just in case anybody ever visits Germany: "Wiener Schnitzel" is a protected term and has to be made of veal, but "Schnitzel Wiener Art" (literally, Vienna style Schnitzel) isn't and restaurants usually specify which kind of meat it is.
Edit: As GermanDude mentioned below, "Wiener Schnitzel vom Schwein" (lit. Vienna Schnitzel made of pork) is also a valid term for non-veal alternatives. As long as there's no confusion with the "real" Wiener Schnitzel then anything goes, apparently.
Also, according to legend (attributed mostly to famous austrian chef Reinhard Gerer), for it to be a real Wiener Schnitzel it should be "flat as a letter and shouldn't leave any fat on your pants if you sit on it." And yes, it's meant to be bland (or in more positive terms, stand on its own), overseasoning is considered a sign that you're trying to hide a cheap or, worse, expired cut of meat.
Sorry for spamming potentially useless trivia, but I felt like if there's a video on youtube I'm qualified to comment on, it's this one xD Thanks as usual for making me hungry in the middle of the night
Dude Good Schnitzel, German or Austrian is worth it. God tier
Ha, that's interesting that the original intent of the recipe was more to male the meat shine than the flavor, but if you think about it that makes perfect sense.
All of those Germanic and northern European nations have roots in hunter gatherer societies where meat and high caloric foods were favored and something to be proud about l... that and exotic spices were much harder to come by.
@ytsas49007
Then your Schnitzels quality was scheiße.
@@PhantomSavage holy shit its you, beena fan since your dead rising series
@@PhantomSavage Yeah, they have roots in huner-gatherer societies just like every human civilisation, which mean: never hunt for real substantial food since thousands of years XD
The Natives you have in America are closer to a hunter-gatherer civilisations that anythung Germany have known for millenials :p
Seriously, the germanic and scandinavian peoples were rural farmers, just like everyone in Europe since at least the Bronze Age ^^
Americans be like: "this is so bland where is the seasoning"
Germans be like: "in the beer you drink with this"
Idea 10
Execution 3
This was hard to understand because you used the wrong meme format
@Tom S. Tea americans: "this is so bland, where is the seasoning"
Germans: "the seasoning is in the beer you drink with it"
@@presentmic3605
It's pretty clear what they are trying to say, and the format doesn't really stray far from the original meme.
Not saying it's especially funny, but If you can only understand a joke when it adheres to an exact meme format, you're kind of dumb.
Würzt das Bier und nicht das schnitzel Kameraden
@@presentmic3605 why i season my beer, NOT my schnitzel
Imagine being a cooking channel and having one of the best communities on yt. Well done adam
"The skins have not been waxed, so they're good to eat without peeling"
Apparently I've been eating wax in my cucumbers for 30 years and never minded. In fact the wax is probably one of the things I enjoy.
i cant agree with you but i respect your opinion
Just throw them under hot water for a minute or two when washing, it'll get rid of wax n you won't need to peel them then
"i like it because it doesnt use too much oil"
*ALRIGHT LETS ADD 1/4 KILO OF BUTTER*
That is nothing compared to how much oil deep-frying requires
Adam: "I would challenge you to a blind taste test if you disagree"
Ethan Chlebowski: 👁️👄👁️
_blinds himself_
Ethan “clout chasin’” Chlebowski
@@spectrallik I wish Adam didn't reply to his video. Adam is too generous with his eyes and time. Adam if you're reading this, you shouldn't be
@@Cameroner1 he did?
@@SirKaji in the comments if the video Adam replied to every piece and party if the video with a whole page of remarks
"9th degree Schnitzel Master"
My mother and brother and I were very proud when I was a teenager when we made schnitzel for my aunt and uncle, and my uncle, (who is an Italian who married into the family), wouldn't stop eating the schnitzel we had made to eat the delicious dessert! It is very gratifying to serve something that gets that good of a reception.
Pretty spot on! Most austrian restaurants also serve cooked potatoes, fried with parsley or rice. I often choose rice, since that compliments the savory greasiness pretty well. Also, you don't need any special equipment to flatten the meat. Any flat object, like a pan totally does the trick.
He said that you can use a rolling pin or a skillet to flatten the meat.
Here right next to you in Hungary, we like eating your meal with potatoes. Potatoes of any shape and form. Oven fried. Boiled. Deep fried. Double baked. You name, mostly fries though.
I use a pyrex measuring cup (it's heavy and has a convenient handle) to flatten it out.
In Romania we serve them with potato purée. It tastes amazing together.
@@rebix6848 Don't forget potato salad.
Hello Adam,
My name is Adam too and I wanted to show you how you can make an extremely crispy chicken Wiener Schnitzel. I completed my internship at a restaurant almost 2 years ago and they let me eat something during the break. I was allowed to choose a dish from the menu and what I had chosen was a Wiener Schnitzel. But what I didn't know was that they used raw corn flakes instead of bread grains. And after I was allowed to make it myself I tried it and it tasted so delicious and it was also extremely crispy. It would be cool if you would try to recreate that dish in a video of yours. Thank you and greetings from Vienna.
My local burger king does that, in their crispy chicken sandwiches. Its great.
"Hello Adam, my name is Adam too..."
That's my favorite way to start off a comment now, thanks
Like the crushed corn flakes myself but more on game like elk or so...
Mind blown! Vielen dank
PURE GENIUS. This is very informative. Thank you!
Schnitzel my favourite chowder character i really liked when he said:
"Rada rada" that shit was deep af.
Whenever you think about violence in America or covid death rates rising, remember: "Rada Rada" 😥😫😔😔✊
@@sentientarugula2884 schnitzel truly was a Shakespeare of our time, sucks he died during Vietnam.
Schnitzel died in ‘Nam??! Damn note even he could survive that
@@divusgaiusjuliuscaesar4657 yeah his last words were:
"Rada rada" he died in chowder's arm's. was a sad day that one.
Im viennese and even I learned something new watching this video. Im impressed.
10:17
Adam: you want to see what's on the back?!?!?
Me: you have massive lats?
Adam: nothing!
I wouldn't use the word "massive," but I noticed that too. He's been working hard!
He highkey flexing those. The shirt is just a gimmick not to show the flexing part as much
Anyone know what the shirt means lol all i can tell is white win drumstick look or syrup chicken go
@@williamperez2195 lol noob
@@williamperez2195 Vinegar leg is on the right. Watch his fried chicken video recipe.
I love how all the german people come here when they see schnitzel in the title.
SaucyPS you know it’s kinda nice all of them are just saying it’s pretty spot on recommended a few different things and side dishes unlike when he makes Indian or anytime of French or Italian dish lol.
Also it’s so cool to see how many counties have their own versions of this.
I hope you know austrians aren‘t germans. You dont make friends if you say they are the same.
of course we do
@@tova4494 but austrians are germans :)
Muss Bruder muss
Adam: *makes anything fried* Me: “Oh he’s gonna use Panko.”
On the mustard part: There is a very traditional Schnitzel from Munich, so its called "Münchner Schnitzel". Its typically pork and you put sweet mustard and horseradish on it, but not with the egg, you rubb it on the meat after seasoning it and before dipping it in flour. I absolutely love the mild mustard and horseradish flavour, its one of my favourite kinds of Schnitzel even if its not that popular even in Germany.
1:25
Q: Why do they only eat one egg for breakfast in France?
A: Because in French, one egg is un oeuf!
oof, that hurts, or as they say in france: oeuf!
delete your account.
Disgruntled Cashier no.
oh. my. God. you did not!
What
6:17 I thought this was building up to "If you want to be a 9th degree schnitzel master you can become one with the sponsor of this video Skillshare"
Instructions unclear the schnitzel I made proceeded to yell "Rada, Rada" at me.
I dont get it
@@generaldernappe Chowder
Bins nd schnitzel from chowder
@@Noxust dafuq is chowder im from germany dude xD
@@generaldernappe It was a weird cartoon.
As an austrian, your cutting techniques of the different meats/thicknesses is perfect, it's as if you learned from oma (grandma) herself. Your fresh breadcrumbs are of course the most authentic but the blitzed panko looks grea too (i sadly can't get it here but we have our own breadcrumb industry). What i can't excuse is no "soufliereing", you need no technique, just keep the pan in motion while frying and only one flip, you know you have enough agitation if the crust lifts from the meat. And of course in central europe we serve our carb covered meat with more carbs, like potato salad or parsley potatos, but cucumber or green salad is fine. A wedge of lemon is mandatory and some cranberry jam is a great addition. The greatest schnitzel can be drenched in the juice of a whole lemon and still sound crispy when scraping your knife over it.
The best way to eat carb-covered, fat-fried protein is with fat-infused carbs. /s
Why import cranberries if we have perfectly tasty cowberries here
Wouldn't Lingonberries more appropriate for Germany/Austria? Cranberries are from America. I'd definitely use them since they are very easy to find here in the states but they are probably much more difficult to find in Europe.
@@CrownedFalcon00 Yes you are correct, we use Lingonberries here and you rarely find cranberry stuff outside of specialty stores here. I said cranberry since i assumed more people would know those and i think they are exchangable enough for the purpose (Lingon are a bit more tart/sour i believe)
@@uzmeyer1752Haha, No worries! I've had both Lingonberry and Cranberry (Sometimes you can find lingonberry here in the Northeast US). They are very similar. I think they are in the same family of plant! Very Tart, Astringent Berry. IMHO Lingonberries are a bit more mellow. Maybe a little bit more sweetness and a bit less astringency. I think their sourness is similar, perhaps the lingonberries are a bit more tart, but far less astringent and a bit sweeter than cranberries. Cranberries are very hard to eat without some processing due to their astringency. I can eat lingonberries raw (though it isn't very pleasant unless you like really acidic food). They are definitely interchangeable in recipes. The flavor is different but you get a very similar effect in a dish.
Adam: "English cucumbers"
Me, a Brit: We have different cucumbers?!!
American cucumbers(or just the rest of the worlds cucumbers, I dunno) are alot wetter, and less dense than english cucumbers. *brits would call it a grill*
In germany we have the exact same cucumbers
in germany we call them salad cucumbers
As a German I was thinking the same. All cucumbers in Germany are "English"
Well we thought we would let the Brits have something after all the colonization... so ......Cucumbers, you're welcome!!!
Title says „Schnitzel“ This Is nun UNSER kommentarbeREICH!!!
Gehört jetzt uns !
JA!
Ein Hoch auf den Kaiser!
Unser Reich lol
#fürdenkaiser
ich_iel meine Kerle!
"vinegar leg is on the right"
Shhh this is top secret information
Roger Wilco, vinegar leg is on the right!
>:(
The first two rules of Legate Club: *DON'T TALK ABOUT LEGATE CLUB*
The third rule of Legate Club: If this is your first time commenting, you have to fight.
You've just cracked the code
Y o u m u s t b e s i l e n c e d .
7:26 that pig is very funny, it made me feel better and laugh when I’m sick, thanks Adam.
they are so big
You actually said "Schnitzel" and not "Snitzel". Bonus points for you!
I dont get how hard is it to pronounce schnitzel
Germans 1939: "You get a star"
@@stayranty1595 a schtar
ive never heard anyone say snitzel
@@lihyaman Have you met the entire country of the USA?
Tip from someone who’s been making this for decades: smear a little mustard on the meat before you bread. Does not taste like mustard at all but makes the schnitzel taste AMAZING and soooo juicy (also, I really like the garlic mustard aioli from trader joes for this)
Edit: I commented this before watching the full video... sorry but I'll leave it anyway (and plz stop hating on me... it was an honest mistake)
This was uploaded 6 min ago why dont u finish the video first
It’s funny because that’s exactly what he ends up doing for the chicken version
What a terrific idea, wow yum! I'll have to try this! 🤤
(Wonder why not use it on the other one too)
8:43
He said that with the chicken one i think
Are we going to ignore the fact that he just lightly brushed off a rare occurrence
I once had a month where my chickens were ONLY laying double yolkers. It was amazing
Maybe its different in other parts of the world/country, but my packs of a dozen eggs about 1/5 of them are double yokers. I specifically buy large, and he could be buying large or larger in which its even more common.
Michael Honaker I would like to know where these places are please
@@seanimationsyt2220 he lives in Georgia and I live further north. Its become much more common over the last decade.
"Marge, look what I did!"
Made the cucumber salad yesterday and wow, it was phenomenal. Greatly appreciated it being something super easy to do ahead of time, letting me focus on prepping more things, and it was a delicious hit with everyone.
Man i love your videos! Watching a Babish or a Josh Weissman is fun too but i feel like your recipes are actually those that i can replicate at home, even on a weeknight. This video was awesome to watch as well even though i dont eat meat :)
Edit: those german pronounciations were ON POINT!
Hey Adam, when I was in Poland, my neighbour showed me something which I thought was ingenious. She would make schnitzel but would combine a bit of flour with the egg, sort of like the regular process of normal breading flour -> egg -> breadcrumb. She added flour till the consistency was a little thick but still liquidy just to coat the outside, let some of it drain off it theres a bit much, then she would go right into the breadcrumbs. Thought this was a brilliant way to bread things because I absolutely hate having to bread a ton of things in restaurant using the old method.
Wanted you to try this method out next time you bread something and tell me what you think!
That works, its the faster way many buffet style restaurants do, but you wont get air bubbles between meat and breadcumbs this way which is what you want.
That's how my romanian grandma makes them. It's much faster than dipping them in flour then in the mixed eggs and saves time if you're in hurry.
Another thing to try is using crushed cornflakes. Gives it a nice crunch.
"Want to see what's on the back?" *Adam's lats popping through shirt* "absolutely nothing"
Looking trim, Adam!
I swear I've watched this video at least 100 times. So incredibly concise, so many different options and ideas, all packaged up neatly in less than 11 minutes. Everyone in my family knows about Adam because I never shut up about him!
THANK YOU ADAM
For beeing one of the few "international" food youtubers who does Schnitzel right.
Thank you very much for that.
Btw. about the flipping part: You know that the Schnitzel is ready for the turn if the top edge around the Schnitzel starts turning "half crispy". Hard to describe
And to everyone here: DON'T YOU EVEN THINK ABOUT EATING IT WITH KETCHUP.
Traditional Schnitzel is served with cranberry jam, a slice of lemon and potatoe salad
Greetings from the alps o/
I visited Austria once and I can say schnitzel is one the greatest things I’ve ever eaten
Me trying to write the recipe:
“Vinegar leg is on the right”
Is that what 🏺🍗👉 means ?
@@rexnihilum7822 yes
@@rexnihilum7822 Congrats, you're in.
I thought it was season meat first, lol
Rex Nihilum watch his fried chicken recipe 😉
I made schnitzel from this video and it's very nice, but the cucumber salad was phenomenal, and I think it's the best part of this video!
"They arrive in plastic because the skins have not been waxed."
*You wax your cucumbers?*
I assume it refers to a thin wax coating to keep away insects
Mason S i think it also makes it shiny or something
Apples also sometimes have additional wax added (they already have wax naturally) for added insect protections
og orange duck is that an American thing?
Once a day
Adam, the cheese grater is my secret for excellent breadcrumbs, either the box grater or the grater attachment for the stand mixer. Cutting the crusts off helps with it getting stale, let the air flow through that mie. Always seems to work better than the processor for delivering nice crumbs that dry up nice. If it's not fine enough use a finer grate. Good times.
In Poland we have something similar called "Schab". It's breaded pork cutlets served with cucumbers in cream called mizeria and boiled potatoes with Dill. Absolutely to die for.
Calling schabowy a schab is mighty confusing. I wonder how localised that name is
watching this years later not feeling like its been that long and got to the tee ad at the end and realised i am wearing said tee ... we love pleasant little surprises
"you might think that eating a juvenile animal is cruel", dude come on in bosnia there are like 5 baby sheep roasting at a time in each restaurant
Of course, in Croatia as well. But don't blame the guy for saying this. It seems America is spiralling into complete insanity with people being vilified for not going along with the crazy. So people put out these preemptive disclamers.
@@kornisonkiseli3248 So in your opinion "the crazy" is apparently not force-breeding feeling creatures to kill their offspring after a short life of misery?
@@Electromanx3 No, just refrainment from killing baby cows doesn't really describe the crazies. You have to add self-righteous moralising to strangers about their dietary choices.
@@kornisonkiseli3248 They are clearly not self-righteous though, they are concerned with the rights of animals. They are not looking to constrain the rights of humans but fight for the rights for sentient beings which cannot fight for themselves. I just don't get how someone can look at our present-day meat industry and come away thinking that it's the vegans / vegetarians who are crazy.
In Poland we call it "schabowy" and we usually make it with either pork chop or chicken breast fried on clarified butter or pork lard.
řízek in Czechia, btw slav has his brother everywhere XD
in mexico this are called "milanesa"
I was looking for this kind of comment lmao 😂 🇵🇱
My great grandmother is from Poland and came to the US right before WW1. My mom doesn't know a lick of Polish, but Schabowy is what she told me her mom called it.
@TheKravixon and in return the Lombards 'liberated' a load of their cakes, so it worked out in the end.
Something german in the title, germans:
Dieser Kommentarbereich ist nun Eigentum der Bundesrepublik Deutschland!
Stopp! Dieser Kommentar berreich ist wenn schon das eigentum von Österreich!
Me who uses Duolingo to learn it:
Ja freund, wo ist meine Deutsch!!!!???
@@jmandoeskarate4456 AHAHAHAHHA
@@Konstantin-dh8ge Passen Sie auf mein Freund, sonst werden Sie noch höflich gefragt der Bundesrepublik Deutschland beizutreten. Genauso, wie das Schnitzel in unsere Küchen "freiwillig" aufgenommen wurde!
@@barsch07 Sowas machen wir nimmer. Malle ist viel wärmer! Und da riechts auch nicht nach Kuh :P
this is the best fo teh best
i dont know how i could haev ever survived more than 592.658 seconds without this amazing spectacular food
i really dont knwo what i would have done by now without this\
i really recommend the cumumber salad its literally better than a chicken with whitye sauce and fries with cheese
Dear Adam,
lovely to see you make this on your platform!
In Austria, Pork and Veal are equally traditional - veal being the "higher end" one. If you want to step up the Schnitzel game just a little more, try it with Cranberry jam and potato salad (might kill you one day, I know...) Originally never with ketchup, always cranberry.
Greetings your Austrian fan 🤘🏼
Just so you know, Preiselbeermarmelade is lingonberry jam, not cranberry jam.
Preiselbeermarmelade schmeckt scheiße und tradition ist nicht immer gleich gut. Ein guter Kartoffelsalat und Schnitzel ist gut genug
@@presentmic3605 über geschmack kann man streiten, im wirtshaus ess ichs gern auch mal mit preislbeeren
This is legitimately the first time I've ever seen a double yolk egg.
Are we not going to talk about how simple and easy he makes cooking seem? Not intimidated anymore.
This dish is actually really really easy I‘m german and probably learned it at like 6 years okd
my mom cooks the pork version all the time and we love it.
with a side dish of sliced potato kinda like au gratin / scalloped but with a bit of brown gravy on them and the schnitzel.
sometimes baked potato instead both are pretty nice.
really great to see that you've got such a big austrian - or at least german speaking - community :) keep it up and watch keinstresskochen's video on wiener schnitzel - he's an austrian home cook making superb videos (sadly german only) that contain traditional food & modern takes on it. He seems to be a big fan of yours too, even already commented on this vid.
"Des is illegal."
Note: A lot of clarified butter for nearly-submersed frying can be expensive. If you want to cheap out and use vegetable oil, you can just remove most of the oil from the pan once the schnitzel is basically done, turn the heat down to medium-low and add a bit of real butter to the pan and coat the schnitzel in the butter for buttery taste.
Alternatively you can reuse the butter just like any other frying fat.
Good to hear your trick. That sounds more efficient way.
@@k4mpfm45chine What?
@@k4mpfm45chine how recent are they though? Google seems to say they're about a century old in the us as "vegetable oil". Canola oil, I did not realize was more recent, like 70s, 80s, may have harmful effects, and is the most popular "vegetable" oil. However, cautioning against "seed" oil in general may be unwise. Soybean oil, the second most popular of both "seed" and "vegetable" oils is over 4000 years old in China, as new as it is to the U.S., and Sunflower oil is over 300 years old, palm oil is 5000, and olive oil is 5500, peanuts were used for oil in the U.S. before they became food, and coconut oil is over a century old and not even that common in the us.
Yes be cautious but don't suck the dairy industry's ... Udders either lol. A big bowl of fat is a bit bowl of fat. No matter how natural it is it's not good for you.
@@k4mpfm45chine what are you talking about lol
seed oils exist since we realized that crushing seeds makes things greasy, rapeseed and sesame oil are pretty good for cooking too
Milanesa con puré: who are you?
Schnitzel: I'm you, but fancier
no es fancier
@@el_equidistante it sounds fancier, though
@@kingghidorah6655 Spanish sounds fancier than German
@@vespasiancloscan7077 you think so?
@@vespasiancloscan7077 well from a spanish speaker its the other way around
Dear Adam: as a Bavarian, I can confirm that mustard schnitzel is actually a thing. It's called Münchner Schnitzel, but you'd normally make that with Pork. Add some horseradish for good measure and you got yourself an authentic German Schnitzel varint that you can actually find in almost any "Wirtshaus" in Munich. It's definitely a notable twist on the original recipe, highly recommend.
Adam, you never cease to amaze! Looks as tasty as the Schnitzel at Pürstner in Vienna (but without the overnight flight!) and excellent job on both versions of Gurkensalat! Pair that with a good hefeweizen or a glass of Grüner Veltliner, and you've got it made.
One improvement: it's traditional for a schnitzel to have waves in the breading, spots that are not glued to the meat. You can achieve this by spraying water, which evaporates while frying, on the schnitzel before dumping it in flour. Another trick would be the use of just a little bit heavy cream in your egg. Great video nonetheless 👍🏼
Sorry if there are grammar mistakes, greetings from Germany
You could also shake your schnitzel in the pan, this will also generate the waves.
Putting heavy cream in your egg is somthing very German. And you should never put any unnecessary water in hot oil
Great recipe! I would really recommend also frying in a more traditional way, where the schnitzel is fully submerged. The nice thing about a good schnitzel is the air pockets under the crust and you can really achieve that when the schnitzel is always submerged and never touching the bottom. You should still move it to make sure only hot fat is touching the top, but never flip. With ghee, you can filter and re-use so you don't spill too much of that precious fat.
Sounds like nitpicking, but if you've ever been to Vienna or one of the better restaurants in Germany, you'll recognize that a schnitzel has a smooth gold colour over its entire exteriour.
I made this for the 4th time last night. It was far and away the best ive had anywhere. I was bill murray in the corn scene from "what about bob" - thanks adam!
Someone did their homework. A fine Vienna Schnitzel tho I can reccomend 3 things there
1. Before I started breading I wet my hands and moisturize the meat a bit so the flour sticks less this makes the crush to less stick to the meat and you get that desireble air Pockets.
2. You can add some cream to the eggs to makes it lighter in colour.
3. If you pan fry it your amout of fat Was spot on. But I reccomend a higher pot to do it and shake it so the hot fat washes over the Schnitzel. Just Rock it back and forth but watch put not to spill. Turn once. And let it drip on a rack with papertowel. You can let it rest in the oben at 55°C so you can make all Schnitzel as youre making out at arround 2 Schnitzel at a time.
But damn youre Spot on. I reccomen some cranberry jam on side in Austria its called Preiselbeeren.
The lemon is definitely the magic in there... as a Wiener Schnitzel officionado I can confirm it is not finished without it.
White Wine Report:
There has been no mention of White Wine in this video
Thank you for watching :)
Aryan Manohar white wine vinegar, no?
5:30 white vinegar, not white wine vinegar 😉
@@sentientarugula2884 what timestamp?
@@sentientarugula2884 hes talking about white vinegar and no its not white balsamic vinegar which contains alcohol :)
@@RamenNoodle1985 yup
I'm a beginner to cooking raw meat and this guide worked out perfectly! And gave me an insight into everything :D thank you
Hi Adam, Viennese guy here. Thank you so much for pointing out veal meat. Orginal Wiener Schnitzel is with veal meat. When its cooked with other meat you call it only Schnitzel.
Or "Schnitzel Wiener Art" which honestly is a bit deceptive.
AmBozz well, I guess it’s a bit deceiving if people don’t know about it. But it does serve a purpose. „Wiener Art“ describes a pork Schnitzel in the traditional style of a Wiener schnitzel. In contrast to other variants like Jägerschnitzel, Piccata Milanese or Cordon Bleu.
Dieser Kommentarbereich ist nun offizielles Staatseigentum der Bundesrepublik Deutschland, der Republik Österreich und der Confoederatio Helvetica.
So ne Art geteiltes Sorgerecht?
@@agermangoose4797 Wie der Bodensee ungefähr.
@@xxluggixx2559 oder die Antarktis
the whole vid I couldn't stop thinking about that one phineas and ferb episode where dr doof was too scared to jump off the diving board
Sameeeee
Well I was put to the test for this meal that I’ve never heard, of by my client. With pork chops. I even clarified the butter and made the cucumber/onion salad with it’s dressing. THANK YOU for GREAT INSTRUCTIONS. They loved the meal... 100% eaten and extra made for tomorrow’s lunch.👍🏼🥳🥰😉
She said it’s a keeper... ✅
Chicken schnitzel is a staple of growing up in Israel, and you can find *schnitzel in a pita* in fast food shacks here.
I also use mustard in the egg, but i prefer smooth mustard, the seeds don't mean much after it's breaded and fried.
I also like panko when I have some around, and I season it with powdered bouillon, but the bouillon probably makes the oil cloud up faster, which is a concern when you're making a huge batch, so keep that in mind.