How to Make Authentic German Schnitzel | The Stay At Home Chef
Granny's German Schnitzel Recipe has been passed down for generations. Use this same method for pork schnitzel, veal schnitzel (weiner schnitzel), or chicken schnitzel.
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✅Ingredients
• 4 boneless pork or veal chops
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon lemon juice
• 1 cup plain bread crumbs
• Vegetable oil for frying
✅Instructions
1️⃣ 00:00:25 - Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until 1/4 inch thick. Season with salt and pepper.
2️⃣ 00:00:45 - Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.
3️⃣ 00:01:19 - Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.
4️⃣ 00:01:31 - Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.
5️⃣ 00:01:48 - Place chops into the hot oil and fry 3 to 4 minutes. Work in batches if needed based on size of pan. Chops shouldn't be crowded.
6️⃣ 00:01:57 - Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minimum internal temperature of 145 F and is browned and crisp.
7️⃣ 00:02:17 - Serve hot with lemon slices.
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How to Make Veal Scallopini (Scaloppine) Schnitzel. AKA Jagerschnitzel. Recipe with Red Kitchen
official website -
A classic of both Italian and German culture - Veal Scaloppine, in Italian, or Veal Schnitzel as it would be known in Germany.Today we welcome Red Kitchen, a food channel from Munich Germany. They took some time from their New York City trip to come visit and cook with us. Scaloppine and Schnitzel are essentially the same thing. They simply describe the characteristic of the cut of meat and preparation - slices of meat pounded into thin wedges. It could be chicken, beef, pork... in today's case we used veal.
We didn't really have a plan for our shoot today. We just decided on a dish and went with the flow, having some fun in the kitchen as everyone should. And it was great fun. We hope you enjoy it.
And even if you don't speak German, you might want to visit the Red Kitchen channel. They do a wonderful job shooting and describing their recipes, and you might be able to follow along just by watching. Check them out.
And here are the approximate amounts for our recipe, scaled for about 4 diners:
12 scaloppine (3 x person), 2lb mixed funghi(they shrink), 1 large onion, 3 big multicolor peppers, 1/2c olives, 1/2c passata pomodoro, butter &cream as needed
Red Kitchen Channel
Red Kitchen's NYC video
*music courtesy of us.audionetwork.com
How to make a bavarian pork knuckle / shank -German Recipes by klaskitchen.com
Please watch my other videos - and subscribe my channel. Thanks. Klas.
This is one of the internationally best known dishes from Germany, espacially from Bavaria. But here come the problems. It´s a lot easier to cook good food than to talk about it correctly. Is it a pork knuckle - as I thought for a long time? Is it a pork shank - as one of you told me kindly? Or is it a pork leg - as the googel translator told me? I don´t know. Thank god, a tongue can not only speak but also taste ;-)
Anayway: Most of the tourists coming here to Munich want to eat a pork knuckle.
It´s one of those once in a lifetime-things for a lot of people, I think.
Check out all the needed information on my homepage: klaskitchen.com
Actually it´s not, what we Germans eat every day or what we would usually prepare at home. In fact I had a couple of problems to find a butcher who would sell me pork knuckles because they are no best sellers and you have to order them a couple of days in advance what I didn´t do because I didn´t know.
So, this was an experience for me, too. But in the end: It went out great. Have a look.
Olli, my producer and I tried it after preparing it for this video and what can I say: It was exactly as delicious as it looks in the video. So, if you want to have some real German soulfood and if you are not watching calories - go and try it. It´s easy and if you follow my recipe you will succeed.
Good luck.
Here are the ingridients:
4 pig shanks, each about 800 grams / 28 oz
2 onions
1 teaspoon black pepper
1 tsp caraway seeds
about 2 cups of broth
and one bottle of beer
Cut the knuckles lenghtwise then rub them with the caraway and salt and pepper generously
Roughly cut the onions.
Put everything into a baking dish, add the broth and the beer and put it into the oven.
Leav it there for two hours at 120 degrees Celsius (250 farenheit) circulating air.
Then you switch on the grill/broiler and double the temperature.
The knuckle is getting it´s crust now. Don´t leave it alone in this phase because it will burn easily.
At the end you take it out of the oven, let the meat rest for a while and prepare the sauce:
Let it boil in a pot, season it - it might need a little sweetness to be perfect and, if you like, you can add a little cold butter or starch.
That´s all.
Eat it with dumplings and some vegetables. I like it with red cabbage or with savoy cabbage.
I will show you how to prepare both on my channel.
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Find out more about klaskitchen on klaskitchen.com
Watch also the other videos on this channel like:
Part 1: How to make bavarian dumplings
Part 2: How to make the sauce for bavarian dumplings
How to make Potato-Salad northern german way
How to make Wrap Beef wit pickles
How to make the best bavarian dessert - bairisch creme
how to make Munich Schnitzel
How to make Struwen
How to make liver dumplings
how to make currywurst
how to make koenigsberger klopse
how to make hamburger labskaus
how to make rheinland potato fritters
how to make krautsalad - cole slaw
how to make knödlgröstl - panfried dumplings
ho to make bavarian pork roast - schweinebraten
how to make rhubarb crumble cake - streuselkuchen quark öl teig
Above all that, I hope you enjoy the videos and the recipes work out fine for you
Happy cooking ;-)
Klas
German Recipes is a channel for tutorials about cooking of traditional german food. See the most traditional recipes here. Learn how to cook german food. Klas is teaching you how to cook german food and he is telling you the special backgrounds about this german recipes. This is the best tutorial to learn about german food and german kitchen and german recipes in english. All the german recipes are explained in english. It´s the best food tutorial in english for german recipes. See all the details from the foodblog German Recipes and all the recipes of german food and traditional german kitchen, for example food from bavaria and bavarian recipes on the homepage klaskitchen.com Follow this foodblog and the channel German recipes for not missing any new german recipe and any new bavarian recipe the we publish as a video. From porkrost to currywurst to dumplings and other beef and meat recipes. All traditional. All regional. All tasty. We also have sweets. Our sweet recipes for sweet food are for desserts and for cakes. Of course for german sweets and for german cake. All this in tutorials explained in english. Send us your feedback and your ideas and become an active part of the channel German Recipes.
Hungarian Goulash (beef stew-soup)
The jury's out on whether it's a soup or a stew, but everyone agrees it's delicious! Big flavours from loads of paprika, garlic, onion and capsicum/bell peppers.
Fall-apart beef goes without saying ????????
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How to Cook Bratwurst on Stove German Way - How to Pan Fry Bratwurst
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How to Cook Bratwurst on Stove German Way - How to Pan Fry Bratwurst
Pan-Fried Bratwurst is one of the staples in German Cuisine. In this video, we would like to show you how to pan-fry Bratwurst to perfection. So if you ever wondered how to cook Bratwurst in a pan, or stove please follow our fresh Bratwurst cooking instructions. In the description box down below you will also find how long to cook brats on the stove to make sure you get the perfect one-skillet Bratwurst.
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★ 8 Tips ★
1. Let the sausage come up to the room temperature
2. Pat the meat dry
3. Use stainless steel Pan
4. Use pork fat or sunflower oil
5. Preheat the pan properly
6. Use medium heat for frying
7. Never use sharp cooking tongs
8. Brown them from every side
★ Fresh, Raw Bratwurst Cooking Instructions ★
TOTAL TIME: 8-9 minutes
2 minutes - TURN
2 minutes - TURN
2 minutes - TURN
2 minutes - TURN
1 minute - BROWN from every side
★ To watch next ★
How to make the best Curry Sauce:
All you need to know about German Bratwurst:
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