Can T

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A Schnitzel is always breaded. If not, then it is called something else.

Unbreaded SUX dude!

I don’t recall the Yager Schnitzel always being breaded while I was in Germany. I was there from 1985-1988 at Ramstein AB. Had it both ways, always great.

"Winey off flavor"? The gravy NEEDS that wine flavor (preferably Burgundy). The Jaeger Schnitzel I had in Munich had a wonderful Burgundy flavor. I have tried every Jaeger Schnitzel In Ohio, and none of them were up to par.

Looks good!

had to mute this...background mucis was awful. chef has wonderful skills though

Superb presentation! Thank you!

Bless you, from a fellow Connecticut resident. Have you published a cookbook?

fail

I always keep coming back to this short video as a refresher before making this dish. A winner, every time.

I want to be your camera guy!! 😄 Great stuff!!

What a joke!! if thats a souse for Jager Schnitzel I am The Pope of Rome!! That so called "chef" dont even know hot to prepare/ cook a proper Schnitzel!! What a Total american wanker!!

Someone use AI to remove this darn music. Whoever decided that was a good idea knows how to give people headaches.

finally a guy that seasons things correctly when they say "salt and pepper"

I lived 8n Germany for 3 years that was my favorite meal 😊i miss this so much

Right dear sir

Thank you.

It seems like Purgatory to me when you're cutting that carrot. What are you have done is take a task that is pretty simple and made it so bloody complicated that anyone watching this that can't use an iPhone never start

I like this guy. Never trust a skinny cook. You go to this guys house for a cookout you leaving with your belt out a few notches.

My goodness!!!! ❤

To slice an onion horizontal is a no go. Just cut it in half and then the onion structure allows just to cut it in small pieces.

Good chef👍💯

nice

This guy knows a thing or two

Loved this recipe. It looks very rich. However I was surprised you never added cream. Any reason for that?

This has been in my suggestions for at least a week. Thanks for showing joy to use a knife.

carnelli rice is much better that arabio rice

My goal in life: to snap a pan and mix like Chef Tom.

It's the old country buffet meat carver all grown up

If anyone’s back there doing this to my food and making me wait longer and pay more I’m leaving

Tomm, other then learning precision control of your knife, is there any practical purpose to cutting a Tourney? Would you ever use a Tourneyed vegetable anywhere? Thanks, Rick

Chef Tomm, please, what is that genuine Granton-Edge 7" Chef's knife? I've been trying to find one for ages. Also, thank you for sharing your knowledge in these videos. But, what is that Granton-Edge Chef's Knife???

OMG Das ist kein Schnitzel 😳

Amazing

Peace and blessings thank you!!❣🙏

The song didn't aged well.

:o

2:33 "Your pointing finger"???..It's called the index finger chef....lol

I am so glad I came across your videos. I went to culinary school and we didn't get this much instruction during knife cuts.

very much the best knife skills vid I've seen so far

I'm not really impressed but thanks. You should cut out the very distracting background drum rhythm too. Sorry I won't be watching anymore of your videos, I have seen better

what was the angle for sharpening the knife?

Excellent . Good and useful tips

I think Im going to give it a go this week

Thank you ❤

Dude. You might want to find a different hat. That one SCREAMS _'klan'_ !!

the background noise is really distracting / unnecessary

I was shown with onions, after you cut the onion in half, you do not need to make horizontal cuts as the onion is already layered and will make the perfect dice by itself, you just need to make the vertical cuts along the lines of the onion.