Because that's how you actually do it. Why bread and fry you Schnitzel to perfect crispness only to then drown it in some gravy and sogging up the whole thing? Gravy on Schnitzel is a crime in Austria.
@@thejulinks because if it's done right, it stays crispy (for a while) even under the sauce and THAT is a heavenly combination, especially if it's a creamy green peppercorn sauce! Or Kochkäse. Don't even get me started on Kochkäse-Schnitzel, it's not from this world...
I don't comment on recipes all that much, but I made this when I felt like putting some work into dinner and it was a top 10 meal I've ever made. It was the highest calling the pork chops in my fridge could have had.
I grew up in Germany. My favorite memory was going out to eat with the family in the 50's. We ate at a quaint riverside restaurant, and I had schnitzel, fried potatoes and green beans. My absolute favorite meal to this day. I make it a couple of times a month.
Expat in Germany here: The Germans actually mostly use "Schinkenschnitzel" which is a cut from the rear leg (hind) of the Pig. it is not very fatty which is why it is pound, to break the fibers and make it tender. As a side you will get fries in most shops, but I prefer Spätzle (swabian noodle specialty) or Bratkartoffel (fried potato slices with some onion and optionally bacon bits). You can usually get the Schnitzel "Wiener Art" which means with a slice of lemon to cut the fat a bit or with any gravy you can imagine. One of my favorites is Rahmsauce, which goes very well with the aforementioned Spätzle. Mushroom sauce is called "Jägersauce" which translates to hunter sauce. It is a favorite with most Germans. They simply order a "Jägerschnitzel" and get the desired as you perfectly explained in the video. We also know "Zigeunerschnitzel" which is with a Bell pepper sauce, "Hawaii Schnitzel" which, you guessed it, is covered with Pineapple and cheese or Brauhausschnitzel, which is one of my favorites as it is breaded with remains of the beer brewing process. You will find this in Brewery restaurants mostly. The original Schnitzel is actually not German but Austrian in Origin. It is made from Veil and is the original "Wiener Schnitzel". If you use Pork you are NOT allowed to even call it "Wiener Schnitzel" but instead must refer to it as "Schnitzel Wiener Art" which losely translates to "Pork Escalope in the style of a wiener schnitzel". This is important to remember if you ever try to order this at a german shop. It is a delicate difference which makes a huge difference in taste and Price.
Go to Saxony, order a "Jägerschnitzel" there and see what you'll get! :-D It's common but not a universal term for the same thing. Much like "Pfannkuchen". ;-)
I made spaetzle once. Most people in the US don't have the proper equipment to get it into the boiling water. It was delicious but my kitchen was a mess by the time it was done. Spaetzle batter all over my stove lol
@@scpatl4now have a look at mynameisandong's method about making Spätzle, it was in the chilli cheese Spätzle video I think. He basically uses a sauce/condiment bottle with a squeeze tip, which he cuts to create a wider opening. The dough has to be in the right consistency, but then it works well. It's a bit like a Spätzle-shaker, a real swabian invention to make Spätzle without a mess.
In some areas in Germany the sauce is more on the roux side and in other areas more on the cream side. Sometimes they add white wine and/or small cubes of bacon. My grandmother used to fry pork steaks and marinate them over night in that sauce. The next day she would heat everything in the oven and we had Sahneschnitzel.
13:00, GREAT, timing is everything. I turn 65 in a couple of months and this is one of the BEST things I learned as a young chef, decades ago. I am at the end of my cooking career but I pass this on to everyone I know that will listen. You are a wise chef to teach this to everyone who watches your channel! Thank you. God Bless, stay safe and warm.
I was stationed in germany and was in love with pork schnitzel. there was a guest house in the small town near my base that I would go to once or twice a month to have pork schnitzel
Fun fact: If you make a Wiener Schnitsel (veal), but I would also do it with a Schnitsel (pork), in Denmark we make what we call “a boy” to place on the fried Schnitsel. A boy is a slice of lemon with a few anchovies filets in a circle and the center filled with capers and topped with grated horse raddish. The anchovies are not like the nasty ones you can get on a pizza, these have been brimed in vinegar, salt and about 10 other exotic spices and are delicious. 🤗
Thanks. I've never seen it here in Germany served with Red Cabbage. Usually it comes with Potato Salad or French Fries and green salad. Red Cabbage is commonly served with Roast Pork, Roast Duck, Roast Goose or Beef Stew.
True. But then again I don't care if people adapt dishes to their liking. IMHO food gatekeeping (e.g. you see sometimes with Italian dishes as well) us just plain stupid. Let me make my Carbonara sauce with cream, thank you.
@@hadronoftheseus8829 The classic viennese Schnitzel has to be a cut of veil or calf and is served with a garniture of a slice of lemon topped with capers wrapped in sardels (the so called viennese garniture) as a side you get a viennese potato salad with vinegar and oil and a "vogerlsalat" (valarianella tossed with a mustard-honey sauce and some pepper + salt). the Jägerschnitzel is a german variation of the schnitzel and is seen by viennnese people as sacrilege.
Thanks. It's a great service for you to explain better time management. I understand the mis en place but that's really more restaurant driven or some types of more eastern cuisine. But in western northwestern north of Africa cuisine for the most part, you can do exactly what you're talking about. And I don't hear enough professional cooks explaining that to people. When I'm standing there for 10 minutes waiting for a thing to saute that's 10 minutes. I can be preparing for the next thing instead of using 10 minutes before I start cooking and expand my cooking time by 2, 3, 4. 500%. So I really appreciate it. Thanks. Give up the good work
Although red cabbage is popular in Germany but it is mainly served with stews or poultry dishes and not with shot-fried meat or fish. You could add some some tomato paste together with a little bit sugar when you frying the onions for a better color and taste and deglaze it with wine for sourness before you add the mushrooms. And if you finally place the sauce beside the schnitzel the crust doesn't get soggy. Have fun with cooking 👍
I am German and your meal looks absolutely wonderful. I typically fail with the cabbage but I'm going to try again with your recipe and technique. Danke
Invest in a mallet. If you use a saucepot for pounding, you will quickly find that the metal is not as tough as you thought, and you now have a saucepot with a dented in bottom, which is a lot more of a nuisance in cooking than you might expect, and costs more to replace than getting a mallet.
Letting the red cabbage sit over night and reheat it the next day, actually improves the falvour of the dish. If you want a slightly creamier consistancy mix in a teaspoon of potatoe starch 3-5 minutes before serving and mix it in well
Many say it isn't eaten with red cabbage, but our german family also eats red cabbage with Schnitzel sometimes. Not that unusual, even tho its mainly served with the hearty stews or roasted meat. But you really missed the boiled potatoes, it is never served alone with cabbage, no dish ;) If there is cabbage, there are boiled or mashed potatoes. When it comes to homecooking, i think fried potatoes, fries, mashed potatoes, cucumber/potato/been salad and asparagus are also honorable mentions for side dishes along Schnitzel :)
What is also very popular as a side dish in Germany is probably the perfect side dish for Americans, namely fries, plus the mushroom cream sauce and your meal is perfect.
Oh yes, let me tell ya... we here in Germany absolutely love the Jaegerschnitzel! I think, i do it this Weekend. And you guys in the US: try it, it's absolutely delicious (also just with French Fries or Bratkartoffeln (fried potatoes))! 🤤😋
Thanks, Billy for sharing your version of a pork cutlet. My mom made these at least once a week. Simple breading, and she added pecorino. used olive oil, no gloves / LOL / and fried in batches. Sides? Sure. Rabe and some roasted potatoes. And a salad from the backyard garden. Always good bread. No matter the budget, we had good bread. Basic weeknight dinner.
Love this video. Here in Sweden, we usually make a couple of variations of cabbage dishes for Christmas, and the one I make is very similar to the one here. We call it "Danish style" red cabbage when you add the apples, but I have no idea if the recipe originates from there. It's VERY good with all kinds of pork. I might actually copy this dish straight up.
We make them into sandwiches in Indiana called Breaded Pork Tenderloin... Pickle, mustard onion... on a regular sized bun letting it overhang the bread... Yum 😋 👀
Looks incredible, but don't forget the potato dumplings! I absolutely love and crave schnitzel with both red and green cabbage and the dumplings and gravy. Lot's of gravy! 😋
I really like my schnitzel with a lemon wedge but there are so many things to use that Yeager sauce on! and the cabbage sounds absolutely incredible! It's not traditional, but I use stale fresh bread, ground up in the blender, for breading. Make sure to cook it in really hot oil and it gives the schnitzel a lighter crispier texture that I prefer.
Schweineschnitzel was one of my late father's favourite dishes. Whenever I had not made it for a while, he would be asking when I was going to make it next.
That looks really delicious. I cook mine in brown gravy on top of the stove for a couple of hours. Your way looks so much better. I would have eaten the vegs as well. You are the only chef I follow! You are the best chef in the world! Thank you for teaching us how to cook!
I really appreciate the detailed and thorough instructions for this recipe. There are a lot of parts to creating each dish, but, you're correct in saying the mise en place is essential when creating this meal. I also appreciate that you recommended the red cabbage recipe for the side. I know my family is going to LOVE THIS! Me, too. Thank you so much. :)
My favorite German food! I fell in love with schnitzel and the red cabbage when my husband and I ate at the local German restaurant in SC owned by the German family. Thank you for sharing the recipe!! ❤
As a German, from Germany, I can proudly say/write: Nobody in Germany would ever eat Schnitzel with red cabbage… 🤣🤣🤣 Never heard of it! Usually a schnitzel is served with some form of potato and maybe asparagus, mushrooms or onions… And some sauce
I'm in Texas and went to an Oktoberfest and got a dish. It reminded me of chicken fried steak, except it was pork and more tender. The mushroom gravy/sauce was good too. Good comfort food.
This is the greatest and you make it just like my sister (who lives in Düsseldorf) and I make it. The difference is I lightly salt my meat after I pound it and just combine flour and breadcrumbs as one. I like Riesling and garlic in my rötkohl.
Greetings from Germany ✌🏻 Pro tip: Try to put a REALLY thin coat of normal mustard (No whole grains) on it. Don’t mix the flour with the breadcrumbs, please. 1. pound 2.salt, pepper, mustard 3. flour (to dry it up before the egg bath and make everything stick together better) 4. bath in whole stirred eggs 5. coat with breadcrumbs 6. SLOWLY fry in clarified butter until golden brown. The ones in the video were a bit too dark for me, but this is my personal preference. Enjoy 😊 I am from a town near Cologne, the mustard is a regional thing, I guess. But it is worth it! Not sweet mustard, though.
I worked for a German Telecommunications company for a number of years and consequently made many trips to Munich where I fell in love with Schnitzel only to learn from my German friends that Schnitzel is actually not a German dish at all but Austrian. Who knew?
Homemade stocks are so good. I used to make my own Kept jars in the freezer From my stock soups, casserole, gravy was made yummy. But I stopped making my own and brought it instead. Huge difference Make your own if you can
The thing about stock is (if you have freezer space) is you can make a huge batch just once and freeze it in portions to use later. I set aside a couple of days twice a year to make chicken and beef stock. Beef is a little more involved, but both are so much better than store bought.
The original Jaegerschnitzel, back in time, was not breaded, just fried in butter. I slice the cabbage days before I cook it, add salt, pepper and some vinegar and let it sit in the fridge a few day's before I cook it. It tastes different. (per my grandma). All is good
I had this in Bavaria and it was always served with the cabbage and German style mashed potatoes.. I like the mushroom sauce idea better but smothered over both would be sublime!
I used to bread things this way. End without the bread crumbs. But I figured out everything turns out better if you code to meet and flour first this allows the egg wash to stick then the wash then flour again. P and you can do that process again for a thicker crust. If you cook it at higher temperatures like you said the crust sticks better and you can toss it in the refrigerator for sandwiches or just to eat. If you cook it a little slower you get a softer reading that does fall off the gravy or something it is awesome.. The really great thing about schnitzel if you can cook a bunch and stick it in the refrigerator to use for sandwiches. And literally anything is good on it. Barbecue sauce ketchup mayonnaise and tomatoes anything you want to make a sandwich with. Or just whatever kind of gravy
I love schnitzel and I've made it for years. However, I use a pork tenderloin, cut across the grain into about 1 inch medallions. Then I turn it vertically and pound it to about 3/8 inch. The rest is just about the same as you do. As for using ghee, I make my own. It's easy to make and is no more expensive than a pound of butter. And it's shelf-stable as well.
Your procedure for breading is exactly the same as mine and no one taught me. Just learned from experience. From using two different hands to tossing the breading on top of the meat and pressing down to get it stuck on. Literally everything. lol
Interesting salad! I'll have to try it. Anything else important to add to it besides the sliced fresh fennel and arugula leaves? Maybe some red onion? 🤔 I can handle the lemon vinaigrette 🍋😊
@@cyberpunkcentral8500 Aloha, my honey made it. I do remember thinly sliced fennel and red soaked in cold water. Also added were sliced radishes and halved grape tomatoes. You could use a red wine/Dijon vinaigrette. Just a nice dish when it’s hot outside.
An original Jägerschnitzel is not (!) with bread crumbs. You can do it, but it's a bit over the top and the bread crumbs get soggy. If you do it both, be sure to serve the sauce in a separate little bowl to dip your Schnitzel in or pour it over the classic southern German side dish Spätzle. The sauce has to be more a bit more reduced and thicker than in the vid for deeper flavor and more sauce to stick to whatever you pour it over. The three southern German Schnitzel classics are: - Vienna Schnitzel (with bread crumbs, a quarter of lemon and french fries - no sauce but eventually mayo and ketchup beside the fries) - Hunter Schnitzel (with mushroom sauce and Spätzle) - Gypsy Schnitzel (with paprika sauce and Spätzle)
Chef Parisi, ghee is butter with the milk solids removed (not browned, that would be browned butter). Removing the milk fats makes the butter more stable without refrigeration, hence it’s popularity in India and other Asian countries.
German here .... 1. drop the meat few minutes in cold water before droping in the flour. 2. do not press the breadcromb on the meat. 3. make sure that the Schnitzel can float freely in the pan. Keep the pan moving and pour the hot oil with a ladle over the Schnitzel. You will have more fluffy Schnitzel. ;-) :-D
Having worked in several kitchens in Germany I highly approve of your Schnitzel and your advice for non-professionals on learning when to start making what and time management preparing a multi component or multi course meal! Hats off, that's in my opinion harder than getting dish right. Have you tried the OG Viennese Schnitzel made from veal? I think you should also look into "Hirschgulasch" a typical fall/winter food during hunting season, incredibly savory gravy dark rich awesomeness :) Thank you for showing German cuisine that is not just bratwurst and pretzels.
my mom always made boiled potatoes with the meal. If fresh white asparagus was in season she made it with as we called it "Spargel". Most the time my mom just served it with plain brown gravy and there was nothing plain about the gravy.
I make this every other week. You use almost the exact same recipe as I do... My only difference is adding a table spoon of Worcestershire sauce to the gravy... I love the little bit of acidity it adds.
OK. I'm stopping at the veg so my guess might carry some weight. I'm diggin' the schnitzel AND the braised red cabbage (I got a killer old time recipe 😉 However, when I do this i'm a copycat to here, ANNNNNND??? My second side is spaetzle with just butter, salt and pepper. OK, mebbe a few sprinkles of what ever herbs I have fresh at the moment. Alright, sometimes I'm lazy and just do some egg noodles the same way. Grew up with the buttered noodle thing and have carried with me into my "last time I'm not 70th year". OK, as we go forward. LOVE the cloves in the red onion. I'm "incorporating" this into my recipe! Really, really interesting red cabbage recipe. I'll be doing this in the near future! OK, dang it! I've been makin' schnitzel (and darn good schnitzel!). But never with a mushroom sauce (gonna do that!). And I WILL be experimenting with the red cabbage recipe. Love the stuff if many. many iterations. WHERE'S THE SPAETZLE??? First time viewer. Awesome job Chef Billy! And I just don't throw that out there frivolously, I watch a lot of this stuff and feed me and my family very well, thank you. Gotta "two thumbs up" from me! Missed on the spaetzle.... Dang it!
Frying in lard elevates this
My moms was from Heidelberg Germany and made Austrian schnitzel a lot. 😂 We never used sauce on it. Only a squeeze of lemon. 🇺🇸🇩🇪
That's how the pros do it
@@markusschwarz6019 Who? Golf Pros? 🙃
@@patricialertora8407Austrians
Because that's how you actually do it. Why bread and fry you Schnitzel to perfect crispness only to then drown it in some gravy and sogging up the whole thing? Gravy on Schnitzel is a crime in Austria.
@@thejulinks because if it's done right, it stays crispy (for a while) even under the sauce and THAT is a heavenly combination, especially if it's a creamy green peppercorn sauce!
Or Kochkäse. Don't even get me started on Kochkäse-Schnitzel, it's not from this world...
I don't comment on recipes all that much, but I made this when I felt like putting some work into dinner and it was a top 10 meal I've ever made. It was the highest calling the pork chops in my fridge could have had.
In North Dakota, we have a large German Russian community. A common side here is spaetzle in butter. I’m Scandinavian, but I love this dish.
I grew up in Germany. My favorite memory was going out to eat with the family in the 50's. We ate at a quaint riverside restaurant, and I had schnitzel, fried potatoes and green beans. My absolute favorite meal to this day. I make it a couple of times a month.
Glad to see someone doing dishes other than Italian, Asian, American, etc. Germany has some truly awesome food.
Incredible cuisine
They also havd a lot of crapy food.
@@JackFate76 Example?
@@Boomersohn Eisbein.
@@JackFate76 What´s crappy about that?
My grandmother used to make this when I was a kid. Yummy !
Expat in Germany here: The Germans actually mostly use "Schinkenschnitzel" which is a cut from the rear leg (hind) of the Pig. it is not very fatty which is why it is pound, to break the fibers and make it tender.
As a side you will get fries in most shops, but I prefer Spätzle (swabian noodle specialty) or Bratkartoffel (fried potato slices with some onion and optionally bacon bits).
You can usually get the Schnitzel "Wiener Art" which means with a slice of lemon to cut the fat a bit or with any gravy you can imagine. One of my favorites is Rahmsauce, which goes very well with the aforementioned Spätzle. Mushroom sauce is called "Jägersauce" which translates to hunter sauce. It is a favorite with most Germans. They simply order a "Jägerschnitzel" and get the desired as you perfectly explained in the video. We also know "Zigeunerschnitzel" which is with a Bell pepper sauce, "Hawaii Schnitzel" which, you guessed it, is covered with Pineapple and cheese or Brauhausschnitzel, which is one of my favorites as it is breaded with remains of the beer brewing process. You will find this in Brewery restaurants mostly.
The original Schnitzel is actually not German but Austrian in Origin. It is made from Veil and is the original "Wiener Schnitzel". If you use Pork you are NOT allowed to even call it "Wiener Schnitzel" but instead must refer to it as "Schnitzel Wiener Art" which losely translates to "Pork Escalope in the style of a wiener schnitzel".
This is important to remember if you ever try to order this at a german shop. It is a delicate difference which makes a huge difference in taste and Price.
Go to Saxony, order a "Jägerschnitzel" there and see what you'll get! :-D
It's common but not a universal term for the same thing. Much like "Pfannkuchen". ;-)
Love your response.. thank you my friend.
I made spaetzle once. Most people in the US don't have the proper equipment to get it into the boiling water. It was delicious but my kitchen was a mess by the time it was done. Spaetzle batter all over my stove lol
@@scpatl4now have a look at mynameisandong's method about making Spätzle, it was in the chilli cheese Spätzle video I think.
He basically uses a sauce/condiment bottle with a squeeze tip, which he cuts to create a wider opening. The dough has to be in the right consistency, but then it works well. It's a bit like a Spätzle-shaker, a real swabian invention to make Spätzle without a mess.
As a German I actually prefer pork over veal - or turkey (Pute)/chicken. All of which you can make nice schnitzel out of. 🙂 Turkey may be my favorite.
In some areas in Germany the sauce is more on the roux side and in other areas more on the cream side. Sometimes they add white wine and/or small cubes of bacon. My grandmother used to fry pork steaks and marinate them over night in that sauce. The next day she would heat everything in the oven and we had Sahneschnitzel.
My favorite meal while stationed in Germany, 1983. I always ordered a large boot of beer to go with it.
Nice!
Same in 1984
Same..81.❤
Be sure to remember to turn the toe up, lol.
Makes me homesick, thanks.🇬🇧
This is the food of the Gods ……a large mound of red cabbage with a minimum of two Pork Schnitzel !
Brightens any miserable winters day 👍
13:00, GREAT, timing is everything. I turn 65 in a couple of months and this is one of the BEST things I learned as a young chef, decades ago. I am at the end of my cooking career but I pass this on to everyone I know that will listen. You are a wise chef to teach this to everyone who watches your channel! Thank you. God Bless, stay safe and warm.
Appreciate the kind words. Thanks for watching!
I was stationed in germany and was in love with pork schnitzel. there was a guest house in the small town near my base that I would go to once or twice a month to have pork schnitzel
Bamberg?
Guest house is not what you would translate Gasthaus into. It's more like an Inn.
Gast house. (?), the one we went to doubled as a brothel.
Fun fact: If you make a Wiener Schnitsel (veal), but I would also do it with a Schnitsel (pork), in Denmark we make what we call “a boy” to place on the fried Schnitsel.
A boy is a slice of lemon with a few anchovies filets in a circle and the center filled with capers and topped with grated horse raddish. The anchovies are not like the nasty ones you can get on a pizza, these have been brimed in vinegar, salt and about 10 other exotic spices and are delicious. 🤗
Thanks.
I've never seen it here in Germany served with Red Cabbage.
Usually it comes with Potato Salad or French Fries and green salad.
Red Cabbage is commonly served with Roast Pork, Roast Duck, Roast Goose or Beef Stew.
And Jaegersnitzel with mushroom/cream sauce but not like a wienersnitzel!!
True. But then again I don't care if people adapt dishes to their liking. IMHO food gatekeeping (e.g. you see sometimes with Italian dishes as well) us just plain stupid. Let me make my Carbonara sauce with cream, thank you.
@@hannajensen4429 Could you explain what you mean by not like a "wienersnitzel"? I don't understand.
@@hadronoftheseus8829 The classic viennese Schnitzel has to be a cut of veil or calf and is served with a garniture of a slice of lemon topped with capers wrapped in sardels (the so called viennese garniture) as a side you get a viennese potato salad with vinegar and oil and a "vogerlsalat" (valarianella tossed with a mustard-honey sauce and some pepper + salt).
the Jägerschnitzel is a german variation of the schnitzel and is seen by viennnese people as sacrilege.
@@zhufortheimpaler4041 Ah, I see. Thanks.
Thanks. It's a great service for you to explain better time management. I understand the mis en place but that's really more restaurant driven or some types of more eastern cuisine. But in western northwestern north of Africa cuisine for the most part, you can do exactly what you're talking about. And I don't hear enough professional cooks explaining that to people. When I'm standing there for 10 minutes waiting for a thing to saute that's 10 minutes. I can be preparing for the next thing instead of using 10 minutes before I start cooking and expand my cooking time by 2, 3, 4. 500%. So I really appreciate it. Thanks. Give up the good work
Compliments on your organization and presentation of your recipe!!
Very nice meal and presentation. Thank you sir.
Although red cabbage is popular in Germany but it is mainly served with stews or poultry dishes
and not with shot-fried meat or fish. You could add some some tomato paste together with a little bit sugar when you frying the onions for a better color and taste and deglaze it with wine for sourness before you add the mushrooms. And if you finally place the sauce beside the schnitzel the crust doesn't get soggy. Have fun with cooking 👍
Our family also does eat it with Schnitzel in Germany ^^"
I enjoy every minute of Mr. Parisi's videos. This was an especially good one.
I am German and your meal looks absolutely wonderful. I typically fail with the cabbage but I'm going to try again with your recipe and technique. Danke
Invest in a mallet. If you use a saucepot for pounding, you will quickly find that the metal is not as tough as you thought, and you now have a saucepot with a dented in bottom, which is a lot more of a nuisance in cooking than you might expect, and costs more to replace than getting a mallet.
Letting the red cabbage sit over night and reheat it the next day, actually improves the falvour of the dish. If you want a slightly creamier consistancy mix in a teaspoon of potatoe starch 3-5 minutes before serving and mix it in well
I make chicken schnitzel every few weeks. It's a fantastic budget friendly meal. Schnitzel makes great sandwiches.
Many say it isn't eaten with red cabbage, but our german family also eats red cabbage with Schnitzel sometimes. Not that unusual, even tho its mainly served with the hearty stews or roasted meat. But you really missed the boiled potatoes, it is never served alone with cabbage, no dish ;) If there is cabbage, there are boiled or mashed potatoes.
When it comes to homecooking, i think fried potatoes, fries, mashed potatoes, cucumber/potato/been salad and asparagus are also honorable mentions for side dishes along Schnitzel :)
Made today, excellent meal
'Orthodox' side dishes for Schnitzel are warm potato salad, parsley potatos, cucumber salad and arguably cranberry sauce.
My mother in law is German and she makes this and it is absolutely delicious
Thank you for your common sense and professional timing tips.
Made this tonight, My husband Loved it all! Will be making this again. Thank you for sharing these recipes.
with the mushroom sauce we call it jägerschnitzel , in english hunters style. very popular here in germany.greetings from k-town
@@oldschool-moverThank you for the info. I Love Portable mushrooms, cooked in many ways and dishes.
You're an excellent teacher.
What is also very popular as a side dish in Germany is probably the perfect side dish for Americans, namely fries, plus the mushroom cream sauce and your meal is perfect.
Oh yes, let me tell ya... we here in Germany absolutely love the Jaegerschnitzel! I think, i do it this Weekend. And you guys in the US: try it, it's absolutely delicious (also just with French Fries or Bratkartoffeln (fried potatoes))! 🤤😋
Love this! Thanks for the comment and for watching!
But Jägerschnitzel is not fried! ;-)
Thanks, Billy for sharing your version of a pork cutlet. My mom made these at least once a week. Simple breading, and she added pecorino. used olive oil, no gloves / LOL / and fried in batches. Sides? Sure. Rabe and some roasted potatoes. And a salad from the backyard garden. Always good bread. No matter the budget, we had good bread. Basic weeknight dinner.
Love this video.
Here in Sweden, we usually make a couple of variations of cabbage dishes for Christmas, and the one I make is very similar to the one here. We call it "Danish style" red cabbage when you add the apples, but I have no idea if the recipe originates from there. It's VERY good with all kinds of pork.
I might actually copy this dish straight up.
We make them into sandwiches in Indiana called Breaded Pork Tenderloin... Pickle, mustard onion... on a regular sized bun letting it overhang the bread... Yum 😋 👀
Yup. I live in Indiana
Excellent meal
Had this tonight and it was WONDERFUL, thanks so much
Did you try the recipes?
Looks incredible, but don't forget the potato dumplings! I absolutely love and crave schnitzel with both red and green cabbage and the dumplings and gravy. Lot's of gravy! 😋
exactly, the gravy is for the dumplings, or for the potatoes, or the spaetzle, not for a breaded schnitzel
Awesome looking! I would have made the braised red cabbage first though, perhaps even the mushroom sauce.
I say that in the video as well.
I made the sauce, DELICIOUS!😊
Did you try the recipes?
Absolutely LOVE German food!
I love to make it, love to eat it - especially with a really good hefeweitzen (or three!).
That's living the good life.
I really like my schnitzel with a lemon wedge but there are so many things to use that Yeager sauce on! and the cabbage sounds absolutely incredible! It's not traditional, but I use stale fresh bread, ground up in the blender, for breading. Make sure to cook it in really hot oil and it gives the schnitzel a lighter crispier texture that I prefer.
Stale fresh bread ground up is traditional. What do you think breadcrumbs are made of?
Schweineschnitzel was one of my late father's favourite dishes. Whenever I had not made it for a while, he would be asking when I was going to make it next.
Nice memory of your Dad.
Try it with spaetzle noodles, they go great with the gravy.
This morphed into the pork tenderlion sandwich which is a midwest staple.
❤ Thanx, Chef Billy Parisi, this appeals to my Germanic heritage. ❤
Thank you for sharing this precise step by step procedure for cooking Schnitzel and also the Mushroom sauce!
Nice! Thanks, greetings from Munich ❤
That looks really delicious. I cook mine in brown gravy on top of the stove for a couple of hours. Your way looks so much better. I would have eaten the vegs as well. You are the only chef I follow! You are the best chef in the world! Thank you for teaching us how to cook!
Great job chef
I remember eating this in Munich with thick noodles. Twas amazing
If the noodles were fried in the pan ... then that fits.
I really appreciate the detailed and thorough instructions for this recipe. There are a lot of parts to creating each dish, but, you're correct in saying the mise en place is essential when creating this meal. I also appreciate that you recommended the red cabbage recipe for the side. I know my family is going to LOVE THIS! Me, too. Thank you so much. :)
My favorite German food! I fell in love with schnitzel and the red cabbage when my husband and I ate at the local German restaurant in SC owned by the German family. Thank you for sharing the recipe!! ❤
As a German, from Germany, I can proudly say/write: Nobody in Germany would ever eat Schnitzel with red cabbage… 🤣🤣🤣 Never heard of it! Usually a schnitzel is served with some form of potato and maybe asparagus, mushrooms or onions… And some sauce
I'm in Texas and went to an Oktoberfest and got a dish. It reminded me of chicken fried steak, except it was pork and more tender. The mushroom gravy/sauce was good too. Good comfort food.
@@Isgrimnur77 Ja weils ihr halt keine Ahnung habts wie man ein Schnitzel isst. Drecks Tunke Oida
I had schnitzel one time. It was the most delicious meal I ever had
Did you try the recipes?
Thank you for the recipe, chef!
This is the greatest and you make it just like my sister (who lives in Düsseldorf) and I make it. The difference is I lightly salt my meat after I pound it and just combine flour and breadcrumbs as one. I like Riesling and garlic in my rötkohl.
Greetings from Germany ✌🏻 Pro tip: Try to put a REALLY thin coat of normal mustard (No whole grains) on it. Don’t mix the flour with the breadcrumbs, please. 1. pound 2.salt, pepper, mustard 3. flour (to dry it up before the egg bath and make everything stick together better) 4. bath in whole stirred eggs 5. coat with breadcrumbs 6. SLOWLY fry in clarified butter until golden brown. The ones in the video were a bit too dark for me, but this is my personal preference. Enjoy 😊
I am from a town near Cologne, the mustard is a regional thing, I guess. But it is worth it! Not sweet mustard, though.
@@Isgrimnur77
Danke -- for your input from a native!
I worked for a German Telecommunications company for a number of years and consequently made many trips to Munich where I fell in love with Schnitzel only to learn from my German friends that Schnitzel is actually not a German dish at all but Austrian. Who knew?
Looks amazing!
Many thanks!
A bunch of dang tasty food. Thank you.
Yes indeed!
Love this … make it all the time !
This looks absolutely delicious, one of my favorite German meals.
Homemade stocks are so good. I used to make my own Kept jars in the freezer From my stock soups, casserole, gravy was made yummy. But I stopped making my own and brought it instead. Huge difference Make your own if you can
The thing about stock is (if you have freezer space) is you can make a huge batch just once and freeze it in portions to use later. I set aside a couple of days twice a year to make chicken and beef stock. Beef is a little more involved, but both are so much better than store bought.
The original Jaegerschnitzel, back in time, was not breaded, just fried in butter. I slice the cabbage days before I cook it, add salt, pepper and some vinegar and let it sit in the fridge a few day's before I cook it. It tastes different. (per my grandma). All is good
You can use a tea egg for the cloves and bayleaves.
Nice idea
I had this in Bavaria and it was always served with the cabbage and German style mashed potatoes.. I like the mushroom sauce idea better but smothered over both would be sublime!
I used to bread things this way. End without the bread crumbs. But I figured out everything turns out better if you code to meet and flour first this allows the egg wash to stick then the wash then flour again. P and you can do that process again for a thicker crust. If you cook it at higher temperatures like you said the crust sticks better and you can toss it in the refrigerator for sandwiches or just to eat. If you cook it a little slower you get a softer reading that does fall off the gravy or something it is awesome..
The really great thing about schnitzel if you can cook a bunch and stick it in the refrigerator to use for sandwiches. And literally anything is good on it. Barbecue sauce ketchup mayonnaise and tomatoes anything you want to make a sandwich with. Or just whatever kind of gravy
I love schnitzel and I've made it for years. However, I use a pork tenderloin, cut across the grain into about 1 inch medallions. Then I turn it vertically and pound it to about 3/8 inch. The rest is just about the same as you do.
As for using ghee, I make my own. It's easy to make and is no more expensive than a pound of butter. And it's shelf-stable as well.
Beautiful!!!! Thanks!
My pleasure!
@@ChefBillyParisi Mighty nice of you. I will subscribe.
I had a step-grandfsther named Parisi. This looks like a fantastic meal. Thank you.
Thanks for watching!
I’m gonna dig it!
Your procedure for breading is exactly the same as mine and no one taught me. Just learned from experience. From using two different hands to tossing the breading on top of the meat and pressing down to get it stuck on. Literally everything. lol
jaeger schnitzel is my fave. i ate a couple of critters worth of it with gravy and fries while i was stationed in germany in the army.
Westernikind is amazing and loves food all over the world!
Made this yesterday. Easy & delicious.
Aloha. Those are also very good with just an arugula and fennel salad with a lemon vinaigrette.
Interesting salad!
I'll have to try it.
Anything else important to add to it besides the sliced fresh fennel and arugula leaves? Maybe some red onion? 🤔
I can handle the lemon vinaigrette 🍋😊
@@cyberpunkcentral8500 Aloha, my honey made it. I do remember thinly sliced fennel and red soaked in cold water. Also added were sliced radishes and halved grape tomatoes. You could use a red wine/Dijon vinaigrette. Just a nice dish when it’s hot outside.
@@cyberpunkcentral8500 meant to say red onion.
@@adamyoung480 it sounds wonderful and I can't wait to make it! Thank you for the further details! 🙂👍🥗
Yummy! Thanks, Billy😊
An original Jägerschnitzel is not (!) with bread crumbs. You can do it, but it's a bit over the top and the bread crumbs get soggy. If you do it both, be sure to serve the sauce in a separate little bowl to dip your Schnitzel in or pour it over the classic southern German side dish Spätzle. The sauce has to be more a bit more reduced and thicker than in the vid for deeper flavor and more sauce to stick to whatever you pour it over.
The three southern German Schnitzel classics are:
- Vienna Schnitzel (with bread crumbs, a quarter of lemon and french fries - no sauce but eventually mayo and ketchup beside the fries)
- Hunter Schnitzel (with mushroom sauce and Spätzle)
- Gypsy Schnitzel (with paprika sauce and Spätzle)
I just made this, its fantatic and for what ingredients you use, it is flavorful and comforting.
Chef Parisi, ghee is butter with the milk solids removed (not browned, that would be browned butter).
Removing the milk fats makes the butter more stable without refrigeration, hence it’s popularity in India and other Asian countries.
German here .... 1. drop the meat few minutes in cold water before droping in the flour. 2. do not press the breadcromb on the meat. 3. make sure that the Schnitzel can float freely in the pan. Keep the pan moving and pour the hot oil with a ladle over the Schnitzel.
You will have more fluffy Schnitzel. ;-) :-D
This looks so good! Can't wait to make it.
Having worked in several kitchens in Germany I highly approve of your Schnitzel and your advice for non-professionals on learning when to start making what and time management preparing a multi component or multi course meal! Hats off, that's in my opinion harder than getting dish right.
Have you tried the OG Viennese Schnitzel made from veal?
I think you should also look into "Hirschgulasch" a typical fall/winter food during hunting season, incredibly savory gravy dark rich awesomeness :)
Thank you for showing German cuisine that is not just bratwurst and pretzels.
One of my alltime fav dishes. There are a lot of varieties but Jäger is perfect for me.
Pork fillet is the best cut for this. Flatten, then season with garlic and onion salt and pepper then bread.
We do that here in Indiana. It’s the famous pork tenderloin sandwich.
my mom always made boiled potatoes with the meal. If fresh white asparagus was in season she made it with as we called it "Spargel". Most the time my mom just served it with plain brown gravy and there was nothing plain about the gravy.
Yummy
Did you try the recipes?
BRAVO! Spitze classe!!!
I make this every other week. You use almost the exact same recipe as I do... My only difference is adding a table spoon of Worcestershire sauce to the gravy... I love the little bit of acidity it adds.
My Dad loved Worcestershire sauce-- he put it in everything!
I bet that would be good in this, and help to cut some of the richness... 👍
You know he's from St. Louis because he likes pork steaks. Pork steaks are a common BBQ food in STL and are seemingly not popular anywhere else.
You know it!
NOT TRUE
10:00 "What else does it need? You be the judge..." A splash of cream sherry
One of my favorite, if not THE favorite, dish of mine. 🥰
But sorry, never with 'Rotkraut'.
Thanks for showing.
Greetings from Saxony.
OK. I'm stopping at the veg so my guess might carry some weight. I'm diggin' the schnitzel AND the braised red cabbage (I got a killer old time recipe 😉 However, when I do this i'm a copycat to here, ANNNNNND??? My second side is spaetzle with just butter, salt and pepper. OK, mebbe a few sprinkles of what ever herbs I have fresh at the moment. Alright, sometimes I'm lazy and just do some egg noodles the same way. Grew up with the buttered noodle thing and have carried with me into my "last time I'm not 70th year".
OK, as we go forward. LOVE the cloves in the red onion. I'm "incorporating" this into my recipe! Really, really interesting red cabbage recipe. I'll be doing this in the near future! OK, dang it! I've been makin' schnitzel (and darn good schnitzel!). But never with a mushroom sauce (gonna do that!). And I WILL be experimenting with the red cabbage recipe. Love the stuff if many. many iterations. WHERE'S THE SPAETZLE???
First time viewer. Awesome job Chef Billy! And I just don't throw that out there frivolously, I watch a lot of this stuff and feed me and my family very well, thank you. Gotta "two thumbs up" from me!
Missed on the spaetzle.... Dang it!
To drain the schnitzel we use a regular toast rack where we dremeled out every other tine. Bigger is better to stop flopage.
I want to make this! Is there written direction links for the Jager sauce and cabbage side? That would be awesome!
Deglazing the cabbage with more vinegar and letting the acidity cook out helps locking in the color of the cabbage.
We make this all the time here in Ukraine. Very tasty!
Very nice.
QUESTION
Would the plastic wraps, especially when beaten with a hammer, not add micro plastics into the meat?