Chicken Schnitzel: Meals in Minutes | Masterchef: The Professionals - BBC

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Watch the BBC first on iPlayer 👉 bbc.in/iPlayer-Home Marcus Wareing demonstrates his recipe for chicken schnitzel holstein. His take on the classic dish sees veal switched for chicken and served with a fried egg and an anchovy and caper butter.
MasterChef: The Professionals | Series 12 Episode 10 | BBC
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[@jacc0placc0]

love the way he ends. Thats A Lovely Dish!

[@muhammadalfatih2640]

I watch videos like these to look at the food. I have no skill in cooking so I just imagine what it'd be like to cook nice food.

[@SpiderPigggg]

Muhammad get of your ass and get cookin!

[@MR-gm9kd]

We belong to the 70% community

[@sandra3311]

Lol me too. If only the food could magically appear while we’re watching. I’m still thinking about the crab omelette episode, holy smokes that looked amazing.

[@GlowandLuna]

So much butter.

[@YAZ2424]

Looks amazing! 🤤😋😋😋

[@kitchenwithmalka7004]

Very nice recipe

[@patrickcannady2066]

A fine example of great German cooking. It's not all sausages and sauerkraut!

[@azztaffm1365]

Ooh this is my favorite program

[@sarahcasm7893]

as an austrian, i have to say: na, bitte ned! :o

[@armadspengler2717]

Hahaha, was it the amount of anchovies he dumped there at the end on it? Or happened the deal-breaker earlier on in the process?

[@josephmessner5312]

Sarah Hatuschi, und ich stimme zu

[@sarahcasm7893]

​@@armadspengler2717 so much xD the bread crumbs for the breading looks way too coarse, the schnitzel is supposed to be fried in a pan with enough lard, so the schnitzel can sink in and the breading will be golden brown and evenly fried without any meat looking through... and NEVER let an austrian know, that you dump any sauce on a schnitzel, that's treason! xD

[@gerdforster883]

As a Piefke, I have to concur. The Schnitzel needs to be fried in enough fat (be it lard or ghee) to basically swim in. It is not supposed to be a health food. And why bother with the whole breading, if you then drown it in sauce that will make the crust soggy?

[@ryansmith8]

@@gerdforster883 My stepmothers parents came to Canada from Bavaria after the war, but the schnitzel my stepmom always made was somewhat in the Austrian style. Parsley and lemon wedges for garnish. I like it best made with veal, but growing up it would often be made with pork or chicken because veal is more expensive here. My stepmom was the child of immigrants who came to my country with nothing but dreams and the clothes on their backs, so she was raised to be an extremely frugal woman. I have had schnitzel served this way in a restaurant though, and it's actually pretty good. Google tells me it's a Berliner dish named after a German baron who served as a diplomat under Kaiser Wilhelm. Personally, my schnitzel always has at least some liquid put on it because I like a very generous squeeze of lemon juice on mine at the table.

[@pequefynn4719]

Milanesa papá

[@starcatchfilms4367]

Watches whilst inhaling a Tesco value biscuit ....dreaming of a Michelin star life..crunch.

[@oabuseer]

Lmao 😂

[@danielsonhud48]

0.01 The hock burns!!

[@danielsonhud48]

🤢🤢🤢🤢🤢🤢🤢🤢🤢

[@sammywestenberger9303]

Marc Brown’s D.W. Read The Movie 2020 Official Trailer

[@johnmc3862]

Oh dear.

[@kitchenwithmalka7004]

Best of luck

[@jithinkrishnan9404]

No salt

[@ghamandlupin]

Needs more butter

[@sahilsharma3011]

No salt?

[@AimForTheBushes908]

The insane amount of butter used must have been salted.

[@lxpang]

The flour was seasoned.

[@lucky19681]

how long does it go in the oven for? anyone know i always overcook!

[@SimonWillcockAntiques]

180- hot oven- 5/6 minutes. Chicken should be 1.5 cm thick. Most cooking is done in pan. It will be cooked perfectly by the time you’ve made the Beurre Noisette and fried egg.

[@lucky19681]

@@SimonWillcockAntiques thank you so much 🙂

[@iamdmc]

imho, the breadcrumbs he used were much too coarse - the finer the better you can also add a bit of cornmeal to the breadcrumb/flour/spices mixture, and dip several times into egg & mixture to get a thicker schnitzel crust lastly, for those eco-conscious like me, you don't need to put it into a single use plastic bag and bang on it with a meat hammer. You can just use a meat hammer to tenderise, but I find simply slicing thin fillets from the breast will give you the best results, the least mess, and the lease waste one of my favourite foods

[@varoothini]

And the rest is butter

[@RIXRADvidz]

duck egg, capers and anchovies. pass. and then all the whinging about the BUTTER, looks like he used about 1 stick or 1/2 cup, not a lot for cooking purposes, spread that on a slice of bread and you might as well be eating cheese. Real Dairy Butter is better for you than the chemistry experiment that is margarine, even nutritionists agree.

[@oabuseer]

Mr RIXRADvidz! I haven't seen one of your comments in months. You won't know me but I often see your comments on many different videos that I watch. It seems you also have eclectic tastes! 🤣 Have a good day :)

[@bipulshill4230]

Dance india dance

[@elizabethzanelesebetseba6193]

Meat recipes

[@puirYorick]

Competent preparation. Mumbled explanation. Pitiful plating up.

[@jeffreyfearn5662]

I never use flour before the egg, the egg sticks ok and the crumbs stick very well also...... as always too much to make a simple tasty meal too complicated.