I did a chef’s apprenticeship in the late 80’s. The kitchen was staffed by Austrians and Germans. They only thing they disagreed about was Breast or Thigh for Schnitzel. Both were delicious. Something about chicken, fresh breadcrumbs and clarified butter. That perfect crunch and juicy chicken.
I grew up with Schnitzel since I was raised Czech. We no longer eat pork so make Schnitzel with chicken is a great idea. Thank you so much. The whole meal brings back memories. You are a lot of fun and I always smile when I watch your videos. Eva
Clarified Budder?!? My mouth was watering just watching the chicken fry. I have made chicken, pork and veal schnitzel with outstanding results, but this, THIS will take it to another level all together. I cannot wait to make this for my friends and family. Thank you for expanding knowledge and enhancing my love of creating delicious meals.
Reminds me of the times growing up in Germany. My mother and grandmother made this delicious dish the traditional way with veal. Along with cold potato and cucumber salad.
My mom was from Vienna, Austria, Chef Jean-Pierre. She made her Wiener Schnitzel with boiled potatoes smothered in butter & parsley & a cucumber salad with herb vinegrette on the side. Delicious! Thank you for your variation! Much appreciated! 😊
Yes, Petersilerdäpfel (Potatoes in parsley and butter, preferably small and young and waxy potatoes) and sweet cowberry-jelly are my absolute favorite side dishes for Schnitzel, whatever meat you use! Also, a well marinated (white wine vinegar, vegetable oil, salt, sugar) green Kopfsalat adds a nice sour and nutty flavor to it.
I'm the cook at my firehouse. I'm making your Schnitzel in clarified butter tonight for the guys. I'm sick because I forgot the lemon for the zest. I hope it turns out close to yours! In addition, I'm making your sautéed potatoes from another steak video and I'm making a cheesy broccoli and Cauliflower.
Nice video! Two important things on the schnitzel that most people tend to miss: 1) dont apply too much pressure when putting the breadcrumbs on, and 2) dont let it fry too long, usually ~2 mins on each side should be enough depending on thickness.
@@windermere2330 the batter can seperate from the meat, those air bubbles cause a "cloudy" shape of the schnitzel. if you search for "wiener schnitzel" images you can see some that are not flat but a little bubbly.
Just made this dish yesterday...Delish. Loved the schnitzel with the hint of lemon, fried in clarified butter. I used to make cucumber salad with just sour cream. Your recipe with the addition of white balsamic vinegar and sugar is a great addition (I also added sliced radishes and chopped green onions). Never made the Austrian potato salad, it was great. Made many of your recipes, but this is the first time I left a comment....just had to. Thanks chef.
I’ve been studying food-borne illness for a few months. Store-bought potato salad is one of the most dangerous things you can put in your mouth. I think the safest thing to do is to make your own - and Chef Jean Pierre gives us a good recipe here! Thank you!
🤣 I remember Gordon Ramsay went to a smaller island off the coast of Sicily (where I originally come from) and cooked fish for them - the locals didn't like it! Now that I live in London, I enjoy watching Chef Jean Pierre videos!
Leftover eggs and breadcrumbs: In Austria we call it "Shoeberl". Add crumbs to the eggs (and one TS of flour) until you can form little balls at the size of about 1,5 inches. Bake them in the clarified butter until they are golden brown. If you want, add a little bit of chopped parsley. It's a very nice (traditional in Austria) inlay for a beef soup. Put it in the soup just before serving. BTW: You have pronunced "Schnitzel" perfect.
Namaste Sir, As an Indian I am used to have food cooked in clarified butter and I love it and butter too. I like what you cooked and I am going try it soon. This is something new so it's a must try. Thank you.
In the mid 80's I worked for the library at the Abrams complex in Frankfurt and would go to the canteen at the Army Engineers building where they had a cook from Stuttgart who would serve scnitzel of all kinds every day. Vienna, Pork and Chicken on different days so I could vary them.
I absolutely adore the videos. I was just mentioning to my Aunt that we need to get more people like him back on food network to make it worth watching again
These are my very favorite recipes for chicken schnitzel, warm potato salad & cucumber salad !!! I’m Tyrolean and these are our traditional dishes. Thank you !
Here is a tip from my austrian mother: Add some finely diced pickled cucumbers plus a bit of the pickle-brine to the potato salad. It adds some good crunch and a bit of acidity. The potatoes will soak it up nicely. (Hi Mum. I am sorry to spill your secrets! Let's have Schnitzel on Sunday.)
This is going to be a crazy sounding request. Yes I know you're Italian and French...but your German dishes are quite accurate. Can you please make more of these? Maybe a playlist with German dishes? Please and thank you.
I put to much mustard on the potatoes. And the schnitzel I had to put more salt and pepper in the flower. Overal it was a great dish. The kids loved it to. Thank you JP we love you 🥰.
High praise. I love all his recipes! In fact made his Marinara sauce yesterday, we had a lot of tomato’s from our garden we had to use. It was great! Family approved!
My first job was at McDonalds forty years ago. The owner/boss forbade the term "rag" - it was a "bar towel". And they were always in "hot soapy water". It was a clean kitchen. Time to lean, time to clean.
Fell in love with this channel the minute I discovered it, and this is another great video! As an Austrian I guess I'm entiteled to say so? Just a hint: Try adding some sugar to the vinaigrette and a little garlic to the cucumber salad, this makes it even more tasty!
@@williamwarnold6737 One of my favorite memories was a trip to Lermoos, Austria to ski back in the mid-1970s. I was working in England and spent Christmas there and I still remember the food. A friend and I both had Venison with a red wine sauce. It was delicious along with everything else we experienced.
I love making "peasant potatoes" to accompany the schnitzel. Those are potatoes boiled in their skin then cut up in pieces, but mixed with onions that have been sauteed in oil, with a sprinkle of parsley. Some add only fried crunchy bacon bits there.
Thank you for making the side dishes. What a treat to see a whole meal come together. (I’m sure I’m not the only one who is sick of the same old dishes and same old sides. ) Please .Chef, keep ‘em coming! I will be making this for sure for my family this week. ❤
Thank you Chef JP!! This will be my dinner tomorrow. We lived in Germany for 3 years and had the neighboring restaurant make this dish, using chicken for us. Can't wait to see the surprise on my hubby's face when I serve it! You are a true gem 🥰
Thank you Chef Jean-Pierre for another outstanding recipe loaded with amazing tips that go well beyond the recipe itself. It is exciting to see how you, as an expert in the French and Italian cooking tradition, have applied your skills to do a fantastic job on a German-Austrian dish. It's also wonderful to read the comments of many of your devoted viewers, also skilled cooks, who are willing to contribute tips based upon their own family tradition or experience with the dish. Watching your cooking show is like sneaking into the clubroom to witness the rituals of a secret society.
As a devoted fan from Down Under, it was great to see Chef JP apply his culinary skills to one of the all-time Great Aussie dishes, chicken schnitzel. Loved the accompanying potato salad. Keep up the great work Chef JP.
My mom was a chef, made the best pies I ever tasted! I'm a vegetarian now but I watch your recipes and find I can use them in my cooking! I love your cute ways, adorable!
Dear Chef, my paternal Viennese grandmother would LOVE this recipe! And the accompanying potatoes & cucumber salad are PERFECT! Just like she would have done herself. Straight from the fine restaurants of Vienna! Wonderful!
As an austrian loving potato salad and schnitzel I wanna say you made it really tasty. Here we usually do the salad with a little trick if u want so it's very creamy. We put a few potatoes in the vinegar/oil/stock but not all. Then we add some stock so the potatoes are almost covered, rinse and repeat. The salad will be creamy as hell, it will really combine with the vinaigrette and the longer you leave it the better (ofc not longer than an hour if u want it to be still warm). 😊
My grandfather was from Austria. He passed before I was born. My grandmother would make wonderful meals that he loved. I just wish I was older at the time to learn everything she knew!! It's incredible how certain foods can play such an important part of your life.
@darkwood777 not really rinse, just put stock on it until covered, mix it, then more potatoes, stock again til covered and mix it etc until you're out of potatoes
Chef Jean Pierre, your vids inspired me to start cooking and gave me the foundation I need to explore the world of cooking myself. Your enthusiasm showed me how fun and rewarding it could be and I'd have had no idea otherwise. Thanks for making our dinners a lot more interesting.
MMM! Reminds me of Weiner Schnitzel We used to have when we were Stationed in Nuremberg, Germany, at Papa's ! He was Italian! I also love the German Potato salad!
How can anyone NOT like Chef John? He is the most delightful cook ever! I love his little laugh he makes whenever he mentions butter, oh how ho! Thanks for a future dinner recipe. My mother in law was German and she made a great schnitzel and her cucumber salad… I really miss her. June 1 is her birthday so I think I will make this in honor of her.
Chef, you are a wonder... without having met all of your viewers, ( the Majority), I feel confident to comment no other Chef makes us feel so much at Home as you do. Well lit videos, professional equipment, good ingredients... good audio. Then, atop this, is the manner in which you teach food safety and clean up... vitally important in the kitchen. So many things to learn. Thank you Chef.
One of these days, you should make the Argentine variant, a Beef Milanesa, Napolitana style (marinara, ham, cheese, etc.) It's SO GOOD! Love seeing you make amazing meals as always.
According to Wikipedia this gentleman is 71 years old. Goodness, the forces of the universe must agree that this man is good and wholesome to be able to move with as much speed and energy at his age.
I love Chef Jean Pierre For Two Reasons One He's Entertaining To Watch And He Does A Hell Of Alot Of Recipes And Two His Voice Is Sooooooo Soothing I Always Watch And Almost Fall Asleep With His Voice But Then He Treats Me To Delicious Food
16 years ago I brought as a german, the delicious chicken schnitzel in to Australia. Bevore the poor Aussies was eating just vegemite and so lala pies. Now they are happy.😉 By the way the best potatoe Salat you get in south Germany, schwäbisch style.
I had this many times while living in Germany, but usually it was pork. The potato salad and cucumber salad was always cold though. I guess I never realized how easy it was to make. I guarantee I will be making this soon. Thanks Chef for another great memory I can relive with my wife. You are awesome!
I have all the ingredients to make this recipe tonight. Thank you Chef. I have purchased all your wonderful vinegars & olive oils & use them on a daily basis. They’re very high quality & make cooking a pleasure. 💙
Veal is more dfficult to get in the US now. When I was a kid, all the grocery stores carried it. Now, none of them do and I have to go to a real butcher shop to get it. I found some a few months ago and made it Austrian style for my wife
I'm not a chicken fan; however, I decided to try it. My daughter went into action, and cooked it today. It was delicious !!! We will repeat it as regularly as possible. Thank you chef Jean-Pierre.
Technically the Austrian tradition that you refer to requires you to move the schnitzel in the pan by shaking the pan. This way the hot oil runs over the Schnitzel and the bread crumbs throw bubbles. That would be the "proper way". Doesn't mean you have to do it this way but if you want the original crust with bubbles underneath then you have to do it this way :D
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
His little devious laugh whenever he talks about butter is the best.
He had me at butter. I’m drooling. I’d fry eggs and some hash browns in that butter.
I'm surprised Chef doesn't have a butter company as a channel sponsor. He speaks so highly of butter.
Really wished to have audio/ video comments,
Absolutely love his wicked little CHORTLE over butter! I don't know which moment is the best! Probably that one.
Love this guy !
A real character in the best sense.
Merci. Oui, c’est ca! A La minute…Many online chefs do not multitask to create a plate. Well done.
Chef Jean-Pierre is a national treasure!
I disagree. International.
Not trying to hate but why does everyone use this same comment it's getting old
@@Ma4t2t0_ probably the "God Bless America 🇺🇸 " sign. The guy is an inspiration and a testament to the American dream!
Yep❤❤❤😊
@@adibjabre I must mention Jack; Krakz Me up!
I did a chef’s apprenticeship in the late 80’s. The kitchen was staffed by Austrians and Germans. They only thing they disagreed about was Breast or Thigh for Schnitzel. Both were delicious. Something about chicken, fresh breadcrumbs and clarified butter. That perfect crunch and juicy chicken.
Yum! 😋👍
Without doubt the happiest chef on the planet, and a great teacher for all of us that aren't experts with food. Excellent video as always chef!
I absolutely love the fact that he, sometimes, messes up!! Great attitude, easy as hell to follow!!
What’s 👏🏼
Clarified Butter ?
Booze helps with that. Lol
@ninafcc Look up the video on his website. It's butter that's heated to remove the milk. It will tolerate heat to 450° F
I grew up with Schnitzel since I was raised Czech. We no longer eat pork so make Schnitzel with chicken is a great idea. Thank you so much. The whole meal brings back memories.
You are a lot of fun and I always smile when I watch your videos. Eva
you grow up in a schnitsel country....im soo jealux. Love schnitsels....
You are a bright light in this crazy world. You can’t help but smile when watching your videos
Reason I'm here. Literally couldn't watch any more insane Marxist venom re congressional hearings.
My mom (RIP) was German, she loved schnitzel, so I'm going to make her proud and make this yummy looking meal for someone, like how she always did.
As a half german/scottish person. Schnitzel (off al kinds) is a great comfort meal and glad to see Chef Jean-Pierre
Hallo ya bawbag!
Frying the schnitzel in clarified butter is such a game changer. Thank you for the amazing recipe, Chef! It was delicious
Clarified Budder?!? My mouth was watering just watching the chicken fry. I have made chicken, pork and veal schnitzel with outstanding results, but this, THIS will take it to another level all together. I cannot wait to make this for my friends and family. Thank you for expanding knowledge and enhancing my love of creating delicious meals.
Traditional schnitzel has to be fried in clarified butter, there is no other way for it to be authentic
Reminds me of the times growing up in Germany. My mother and grandmother made this delicious dish the traditional way with veal. Along with cold potato and cucumber salad.
My mom was from Vienna, Austria, Chef Jean-Pierre. She made her Wiener Schnitzel with boiled potatoes smothered in butter & parsley & a cucumber salad with herb vinegrette on the side. Delicious! Thank you for your variation! Much appreciated! 😊
Yes, Petersilerdäpfel (Potatoes in parsley and butter, preferably small and young and waxy potatoes) and sweet cowberry-jelly are my absolute favorite side dishes for Schnitzel, whatever meat you use!
Also, a well marinated (white wine vinegar, vegetable oil, salt, sugar) green Kopfsalat adds a nice sour and nutty flavor to it.
I'm the cook at my firehouse. I'm making your Schnitzel in clarified butter tonight for the guys. I'm sick because I forgot the lemon for the zest. I hope it turns out close to yours! In addition, I'm making your sautéed potatoes from another steak video and I'm making a cheesy broccoli and Cauliflower.
Nice video! Two important things on the schnitzel that most people tend to miss: 1) dont apply too much pressure when putting the breadcrumbs on, and 2) dont let it fry too long, usually ~2 mins on each side should be enough depending on thickness.
Thks! Great tip;)
What is the why behind #1 Johann?
@@windermere2330 the batter can seperate from the meat, those air bubbles cause a "cloudy" shape of the schnitzel. if you search for "wiener schnitzel" images you can see some that are not flat but a little bubbly.
Gotta shake the pan slightly
After you are done breading your Schnitzel.... let it set up in the fridge for 1-2 hours! :)
I just made this with clarified butter as suggested and the taste was on a whole new level! JP, you're a national treasure!
Chef Jean-Pierre is a national treasure!. So glad we Australians are finally receiving some credit .
But it was GERMANY that started the schnitzel!
@@JanineMJoi Austria. WIENER schnitzel.
He said Austrian!!
He meant to say Austria.
lol!
The original Wiener (Vienna) Schnitzel is made from calf. Like from Figlmüller. Cheers from Austria ! 👍
Just made this dish yesterday...Delish. Loved the schnitzel with the hint of lemon, fried in clarified butter. I used to make cucumber salad with just sour cream. Your recipe with the addition of white balsamic vinegar and sugar is a great addition (I also added sliced radishes and chopped green onions). Never made the Austrian potato salad, it was great. Made many of your recipes, but this is the first time I left a comment....just had to. Thanks chef.
I’ve been studying food-borne illness for a few months. Store-bought potato salad is one of the most dangerous things you can put in your mouth. I think the safest thing to do is to make your own - and Chef Jean Pierre gives us a good recipe here! Thank you!
Chef, when i'm depressed i just come and see ur videos to see your energy and then i feel happy! God bless you always, keep smiling :)
Same 😊🇦🇺
Omg! I tried this and the schnitzel was amazing, despite not frying in clarified butter. Can't wait to redo with that ingredient!!
Chef Jean-Pierre: you NEVER fail to give us delicious and uncomplicated recipes we all can make! Hooray ♥️🤗😀❤️
Very good explanation about butterflying. And good tip about wetting board b4 placing plastic wrap. Thank u for sharing.
There is something satisfying about watching Chef Jean-Pierre eating good food and Gordon Ramsay eating bad food. I could watch all day.
🤣 I remember Gordon Ramsay went to a smaller island off the coast of Sicily (where I originally come from) and cooked fish for them - the locals didn't like it! Now that I live in London, I enjoy watching Chef Jean Pierre videos!
Leftover eggs and breadcrumbs: In Austria we call it "Shoeberl". Add crumbs to the eggs (and one TS of flour) until you can form little balls at the size of about 1,5 inches. Bake them in the clarified butter until they are golden brown. If you want, add a little bit of chopped parsley. It's a very nice (traditional in Austria) inlay for a beef soup. Put it in the soup just before serving. BTW: You have pronunced "Schnitzel" perfect.
We have something similar in the south U.S., except we use corn meal (Polenta) instead of bread crumbs.
Left over bread crumbs & egg is mock cutlets. Looks like a chicken cutlet.
I do that anytime I make schnitzel and eat it like it's bread...
This really did make my mouth water. I absolutely love this bloke! 😋😂🥰
Thank you in advance chef.❤🤝🏾
Im a fan from Australia i am addicted to your channel. My mouth waters with every recipe.
Thank you so much 😀
Namaste Sir, As an Indian I am used to have food cooked in clarified butter and I love it and butter too. I like what you cooked and I am going try it soon. This is something new so it's a must try. Thank you.
I wouldn’t live without Schnitzel!
Me too
Absolutely
@@douglashagedorn7717 I've had this thing; never knew it was schnitzel. Usually it was a Parm w/ red sauce. I though Schnitnel was a sausage; Ok.
Me. too!! My mum made it frequently when I was growing up. But I have to try it Chef Jean-Pierre's way with the clarified butter!
In the mid 80's I worked for the library at the Abrams complex in Frankfurt and would go to the canteen at the Army Engineers building where they had a cook from Stuttgart who would serve scnitzel of all kinds every day. Vienna, Pork and Chicken on different days so I could vary them.
Hey chef, I've made this for years now but I really appreciate the potato and cucumber salads as sides! Great ideas and thank you.
I absolutely adore the videos. I was just mentioning to my Aunt that we need to get more people like him back on food network to make it worth watching again
These are my very favorite recipes for chicken schnitzel, warm potato salad & cucumber salad !!!
I’m Tyrolean and these are our traditional dishes. Thank you !
His fluid definition of ‘a little’ always brings a grin.
Here is a tip from my austrian mother: Add some finely diced pickled cucumbers plus a bit of the pickle-brine to the potato salad. It adds some good crunch and a bit of acidity. The potatoes will soak it up nicely. (Hi Mum. I am sorry to spill your secrets! Let's have Schnitzel on Sunday.)
I've done that for decades.
Love you chef
Pickle brine is good in a chicken marinade as well. And it prevents cramps when you sweat too much. All around good stuff.
Bitte keine Gurkerl in den Erdäpfelsalat :(
That is not a secret. 😄
This is going to be a crazy sounding request. Yes I know you're Italian and French...but your German dishes are quite accurate. Can you please make more of these? Maybe a playlist with German dishes? Please and thank you.
I had an older boyfriend from Budapest make me pork schnitzel with traditional lemon spritz and plums on the side. It was heaven!
Wow I love what I've learnt, sending love from Kenya 🇰🇪
Thank you so much 🙂
@@ChefJeanPierre you're welcome, I meant sending love from Kenya 🇰🇪
@@ChefJeanPierre you're welcome, I meant sending love from Kenya 🇰🇪
I put to much mustard on the potatoes. And the schnitzel I had to put more salt and pepper in the flower. Overal it was a great dish. The kids loved it to. Thank you JP we love you 🥰.
The Chicken Schnitty is a big thing here in Oz. As an ex-Brit and kid who grew up in Germany... I approve of Chef's recipe!
Thank you 🙏
High praise. I love all his recipes!
In fact made his Marinara sauce yesterday, we had a lot of tomato’s from our garden we had to use.
It was great!
Family approved!
Chef my wife and have learned so much from you.
Awesome job,you are our hero in cooking.
So glad you have this channel,would love to shake your hand.
Thanks so much 🙏🙏🙏❤️
My first job was at McDonalds forty years ago. The owner/boss forbade the term "rag" - it was a "bar towel". And they were always in "hot soapy water". It was a clean kitchen. Time to lean, time to clean.
I'm from Uruguay we call it MIlanesa , never thought in fry it in clarify butter , will try today Thanks chef
Fell in love with this channel the minute I discovered it, and this is another great video! As an Austrian I guess I'm entiteled to say so? Just a hint: Try adding some sugar to the vinaigrette and a little garlic to the cucumber salad, this makes it even more tasty!
Instantly fell in love with the channel too, bar none my favorite cooking channel, but it's also just a fun time.
I just went to Europe and fell in love in Innsbruck -- with Innsbruck. I had dumplings, for one, while there. First time ever. Amazing.
Holidayed in beautiful Austria, many years ago. Would love to go back again. Greetings from Ireland 👍
Sachertorte country ….
@@williamwarnold6737 One of my favorite memories was a trip to Lermoos, Austria to ski back in the mid-1970s. I was working in England and spent Christmas there and I still remember the food. A friend and I both had Venison with a red wine sauce. It was delicious along with everything else we experienced.
Thank you Chef! You just gave me an idea on what to cook today!
Awww
One of my favorites.
I cook at a German club and this is a favorite. We make 50-100 meals when we make them.
Of all the things I'm most intrigued by its the cucumber salad in this video. Everything looks delicious but that cucumber salad looks refreshing.
I love making "peasant potatoes" to accompany the schnitzel. Those are potatoes boiled in their skin then cut up in pieces, but mixed with onions that have been sauteed in oil, with a sprinkle of parsley. Some add only fried crunchy bacon bits there.
Thanks for recognising us down here in australia chef! I'm making this dish this weekend for the family
I made the entire recipe for lunch today. However, I used Estragon mustard rather than Grey Poupon. It was delicious Chef. Thank you.
I should get some German recipes under my belt. Clarified butter is a game changer.
Thank you for making the side dishes. What a treat to see a whole meal come together. (I’m sure I’m not the only one who is sick of the same old dishes and same old sides. ) Please .Chef, keep ‘em coming! I will be making this for sure for my family this week. ❤
Yum ❤
Love making these , and pork ones too. Clarified butter... im too old to live that dangerously🤣
Thank you Chef JP!! This will be my dinner tomorrow. We lived in Germany for 3 years and had the neighboring restaurant make this dish, using chicken for us. Can't wait to see the surprise on my hubby's face when I serve it! You are a true gem 🥰
Love love love these recipes & visiting your country. Thank you!
Fantastic recipe! We love your style. This is the second week in a row we're making one of your recipes.
My mom used to make her warm German potato salad with a bacon vinegarette dressing when I was a kid. It was off-the-chain good!
Thank you Chef Jean-Pierre for another outstanding recipe loaded with amazing tips that go well beyond the recipe itself. It is exciting to see how you, as an expert in the French and Italian cooking tradition, have applied your skills to do a fantastic job on a German-Austrian dish. It's also wonderful to read the comments of many of your devoted viewers, also skilled cooks, who are willing to contribute tips based upon their own family tradition or experience with the dish. Watching your cooking show is like sneaking into the clubroom to witness the rituals of a secret society.
Thanks!
This guy is brilliant just brilliant. If you watch people like this you WILL know how to cook amazing meals.
Love your simplicity!
Blessings
As a devoted fan from Down Under, it was great to see Chef JP apply his culinary skills to one of the all-time Great Aussie dishes, chicken schnitzel. Loved the accompanying potato salad. Keep up the great work Chef JP.
I was brought up on it. Milk bars in Melbourne sold them like milkshakes.
My mom was a chef, made the best pies I ever tasted! I'm a vegetarian now but I watch your recipes and find I can use them in my cooking! I love your cute ways, adorable!
I love watching you enjoy flavor! You’re a true gem Chef!
Dear Chef, my paternal Viennese grandmother would LOVE this recipe! And the accompanying potatoes & cucumber salad are PERFECT! Just like she would have done herself. Straight from the fine restaurants of Vienna! Wonderful!
As an austrian loving potato salad and schnitzel I wanna say you made it really tasty. Here we usually do the salad with a little trick if u want so it's very creamy. We put a few potatoes in the vinegar/oil/stock but not all. Then we add some stock so the potatoes are almost covered, rinse and repeat. The salad will be creamy as hell, it will really combine with the vinaigrette and the longer you leave it the better (ofc not longer than an hour if u want it to be still warm). 😊
My grandfather was from Austria. He passed before I was born. My grandmother would make wonderful meals that he loved. I just wish I was older at the time to learn everything she knew!! It's incredible how certain foods can play such an important part of your life.
@@kels3972 sry for your loss! hope you can catch some of that feeling again
@@mamoruchiba752 Thanks!!! I do when I try to make the meals my grandmother made!! Have a good day!!
@darkwood777 not really rinse, just put stock on it until covered, mix it, then more potatoes, stock again til covered and mix it etc until you're out of potatoes
I love chicken schnitzel. Thanks for the recipe
My pleasure 😊
Chef Jean Pierre, your vids inspired me to start cooking and gave me the foundation I need to explore the world of cooking myself. Your enthusiasm showed me how fun and rewarding it could be and I'd have had no idea otherwise. Thanks for making our dinners a lot more interesting.
MMM! Reminds me of Weiner Schnitzel We used to have when we were Stationed in Nuremberg, Germany, at Papa's ! He was Italian! I also love the German Potato salad!
I showed my wife this and now I have to make it.
Lol😂 that’s what you get!
@@moolah_MeMee I did step into it! But it was mighty good!
😂
How can anyone NOT like Chef John? He is the most delightful cook ever! I love his little laugh he makes whenever he mentions butter, oh how ho!
Thanks for a future dinner recipe. My mother in law was German and she made a great schnitzel and her cucumber salad… I really miss her. June 1 is her birthday so I think I will make this in honor of her.
🙏🙏🙏❤️
You confused the Chef... lol
OMG, this looks sooo delicious! My grandma made potato salad just like you did😊 Trying it tonight, thks for sharing!❤
Chef, you are a wonder... without having met all of your viewers, ( the Majority), I feel confident to comment no other Chef makes us feel so much at Home as you do. Well lit videos, professional equipment, good ingredients... good audio. Then, atop this, is the manner in which you teach food safety and clean up... vitally important in the kitchen. So many things to learn. Thank you Chef.
🙏🙏🙏❤️
Pretty good looking schnitzel you put together there chef, I love the ending too!
Hey nice am going to try thank you for sharing ☺️
Once again Chef Jean-Pierre has nailed it with this delicious recipe, I love this man! @ 12:11 = Priceless remark, lol!!
🙏🙏🙏😊
Beautyful mr Pierre. Ive been a chef for 38 yrs and i still get inspired by your videoes. Awesome....keep up the good work.
🙏🙏🙏❤️
One of these days, you should make the Argentine variant, a Beef Milanesa, Napolitana style (marinara, ham, cheese, etc.) It's SO GOOD! Love seeing you make amazing meals as always.
Sounds great, I'm going to research it today, thanks!
That sounds really yummy. What side dishes would you serve with that?
@@daphnepearce9411 in Argentina, typically we ate it with a side of their version of Potato salad (Ensalada Rusa) or french fries.
In Australia we call that a beef Parma. 👍
Now this guy is old school teacher I would’ve loved to go to his home Echo classes every day 😊
According to Wikipedia this gentleman is 71 years old. Goodness, the forces of the universe must agree that this man is good and wholesome to be able to move with as much speed and energy at his age.
I love Chef Jean Pierre For Two Reasons One He's Entertaining To Watch And He Does A Hell Of Alot Of Recipes And Two His Voice Is Sooooooo Soothing I Always Watch And Almost Fall Asleep With His Voice But Then He Treats Me To Delicious Food
16 years ago I brought as a german, the delicious chicken schnitzel in to Australia. Bevore the poor Aussies was eating just vegemite and so lala pies. Now they are happy.😉
By the way the best potatoe Salat you get in south Germany, schwäbisch style.
I had this many times while living in Germany, but usually it was pork. The potato salad and cucumber salad was always cold though. I guess I never realized how easy it was to make. I guarantee I will be making this soon. Thanks Chef for another great memory I can relive with my wife. You are awesome!
Thank you again Chef Jean Pierre
For another yummy yummy dish!!!🤗👍
I love it with mushroom sauce or cheese sauce. Thanks chef
love this channel, love Chef Jean-Pierre's energy, love Schnitzel
j'adore vos recettes, vous êtes plein de vie et pouvez rendre les gens si heureux, merci chef Jean Pierre 🙏🏻
Simple & elegant.......BRILLIANT ❤
Chef Jean-Pierre always makes me happy, thank you
We always put red onion in the cucumber salad.
Fell in love with your channel. Hello from australia.🇦🇺
I have all the ingredients to make this recipe tonight. Thank you Chef. I have purchased all your wonderful vinegars & olive oils & use them on a daily basis. They’re very high quality & make cooking a pleasure. 💙
Watching Chef create and joke around always makes my day.
Veal is more dfficult to get in the US now. When I was a kid, all the grocery stores carried it. Now, none of them do and I have to go to a real butcher shop to get it. I found some a few months ago and made it Austrian style for my wife
Fabulous tips !! Thank you !
❤️💙💛🩶🩵💜🤍
Thank you Chef Jean-Pierre. Beautiful, simple and delicious dish. 😊
I'm not a chicken fan; however, I decided to try it. My daughter went into action, and cooked it today.
It was delicious !!! We will repeat it as regularly as possible. Thank you chef Jean-Pierre.
Technically the Austrian tradition that you refer to requires you to move the schnitzel in the pan by shaking the pan. This way the hot oil runs over the Schnitzel and the bread crumbs throw bubbles. That would be the "proper way". Doesn't mean you have to do it this way but if you want the original crust with bubbles underneath then you have to do it this way :D
Couldn’t you just baste it with a spoon? An open flame and swirling oil make me nervous.
That's right, Wolfgang Puck shows how it's done in a video...
For this to happen YOU DO NOT PUT ANY PRESSURE ON THE MEAT WHEN ITS IN THE BREADCRUMBS
I love your passion for butter! So cheerful .