How to Make The Best German Schnitzel

Get ready to master the art of crafting the perfect German Schnitzel! 🍽️✨ In this deliciously fun video, I'll take you step by step through the process of creating a crispy, flavorful Schnitzel that will transport your taste buds straight to Germany! 🇩🇪
From selecting the ideal cut of meat to achieving that golden, crunchy coating, I'll share all my secrets and tips to ensure your Schnitzel turns out absolutely mouthwatering.
Whether you're cooking for a special occasion or just looking to spice up your weeknight dinner routine, this recipe is sure to impress. Don’t forget to hit the subscribe button for more tasty adventures! 🌍
#GermanCuisine #SchnitzelLove #CookingTutorial
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[@dandelionblue5188]

Schnitzel is one of my favorite things to eat in Germany. Thank you for showing me how to make it at home

[@JaimeBlunier]

Looks delicious! Thanks for sharing!

[@robertrichards9592]

Love a piece of melted swiss cheese to top it off!👍

[@ReflectionsEnroute]

So good!

[@sorin7581]

Gruyere one

[@ModelTrainOutsider]

That's the right way!! I have had proper schnitzel in Vienna and Bavaria (and elsewhere)… it LOOKS right and you followed the right order! NICE!!!

[@chrisredding3232]

looks great can we get some more detail on seasoning and how to correctly cook the taters

[@ReflectionsEnroute]

+Chris Redding for the schnitzel seasoning I just use the salt, pepper, garlic powder, and paprika in with the flour during the breading process. But you can also salt and pepper the schnitzel immediately before starting the breading process. The potatoes are just cut in half lengthwise and then sliced thin. I start them off in a covered frying pan with one Tbsp each of butter and oil (I use olive oil) until the potatoes start to get soft then remove the cover, add some slat and pepper and dried onions to taste and finish frying turning occasionally until golden brown and crispy.

[@XxMrRoachxX]

Some salt and pepper on the meat before you bread it. That's very bland without it... I may try the pounding sideways method to make a bigger Schnitzel but I think the cutting less thick and pounding the piece upright makes for smaller fibers and more tenderness. I want to try your way though to see if it is even juicier.

[@ReflectionsEnroute]

Hope you enjoy

[@ralfsteffler3841]

Hello ReflectionsEnroute, use a fork and a spoon to coat your Wiener Schnitzel, softly. You also forgot to season the schnitzel with salt and pepper before breading ! In the Original recipe, the Wiener Schnitzel is salted, only ! PS: Use a pair of tongs for flipping and serving the Wiener Schnitzel. Enjoy vour Schnitzel Dipl.-Ing. Ralf Steffler Netcool Certified Consultant Out~of~The Box Solutions Germany

[@ervinholtz1175]

🐷🇩🇪🇩🇪

[@nobodiesbusinessat1]

What did you dip it in first? What is the breading?

[@exeuroweenie]

First flour,beaten egg,and lastly breadcrumbs.

[@NomadGSR]

It's Austrian not german

[@mansoureh]

I had Schnitzel with chicken. Is that one also german dish? do they do it with chicken?

[@gerdpapenburg7050]

Yes, we also use chicken breast to make a Schnitzel; turkey breast is also used frequently.

[@simalestr4162]

That’s called Backhendl - austrian though, just like wiener schnitzel

[@azuremain]

That's the worst Schnitzel I have ever seen. Asparagus with Schnitzel and why such thin lemon slices. At the end he says Schnitzel and potatoes but where are the potatoes?

[@johannhinterberger4187]

This is Wiener Schnitzel which is not German at all (escalope de ... Viennoise)!

[@torstenmadsvin1153]

Actually most countries round the world has it's own versions of it. :)

[@Thea13367heh]

That’s actually a good technique with that bowl of bread crumbs and sprinkle it on top to cover wet spots. Thanks Harrison Ford!

[@Anonymous-nj2ow]

looks good, i always hit it with a touch of salt/pepper on the meat before breading, but i'm sure seasoned breadcrumbs is pretty good too

[@ralfsteffler3841]

Hello, in Germany, we have two kinds of a Wiener Schnitzel. The original Wiener Schnitzel is made of veal ! Most restaurants in Germany serve "Schnitzel Wiener Art", which uses cheap pork meat, instead of very expensive veal. You should season a Schnitzel with salt and pepper first. You can use a heavy frying pan to plate the Schnitzel ! Thus, you need less strikes ! Enjoy your Schnitzel Dipl.-Ing. Ralf Steffler Netcool Certified Consultant Out~of~The Box Solutions Germany

[@renoflames]

YOU FORGOT THE MAGGI SAUCE.....

[@renoflames]

Thank God someone else knows Maggi goes in Schnitzel. Thank you.

[@pyrotalent183]

Wtf dude

[@sebandi2549]

crazy germans wth

[@sebandi2549]

no sauce to a Schnitzel

[@sebandi2549]

maybe raspberry sauce but else... really?!

[@munnjean]

Really ?? ,,,, to French ( a term used for flattening meat ) pork tenderloin you should always pound down the same way the grain is running.

[@sydney_zaruba]

Making me miss Germany and all the hearty food!

[@StephanieEthnoTravels]

My ex was from Alsace. His mother was cooking some delicious food. I especially loved knepple

[@emmalouie1663]

This looks so good. Nice video.

[@CrochetknittingloveArt46]

Looks good 👏👏

[@BangsBucketList]

I love Schnitzel! I had a lot of it when I visited Germany :-)

[@doofensmirtzz3116]

Looks great! I hope you enjoyed it.

[@boulder89984]

Go off on that stuff! Anger issues?? Just kidding, good job on the video.

[@lauraluffman6177]

You need to wash all meats and produce

[@simonbeckett366]

No seasoning?? Salt and a bit of pepper

[@josevelez7539]

When did you add salt and pepper? Did the bread crumbs have it or the flour...?

[@ReflectionsEnroute]

In the flour.

[@larspedersen935]

SALT AND PEBBER???

[@unwhack]

Schnitzel is austrian not german

[@ReflectionsEnroute]

I think some Italians would disagree. Anyway, in Germany schnitzel is more often made with pork instead of veal as in Austria. And German's are more likely to mix it up with some fantastic sauces and toppings.

[@DonJuann17]

So the egg yolk is pretty much more chicken power

[@jamessoothill2355]

Looks so good....

[@LordBani]

Are you german? Because i am :D

[@LifestylewithAbby]

Looks so yummy!!

[@AnthonyGreeneSR]

yup..it's time for to get back to Stuttgart and try this dish again. i definitely wouldn't be able to cook it myself...lol

[@ReflectionsEnroute]

+Anthony Greene (tonygreene) Yes you can! I won't say it's easy, but it's definitely worth it!

[@AnthonyGreeneSR]

+ReflectionsEnroute you're right. I should give this one a try. Beating the pork flat would be a great stress reliever...lol.

[@emiliosiekmann5483]

Wo ist die Majonäse? LOL

[@winnerbowzer]

thanks! appreciate your pleasant demeanor and no nonsense method on this one

[@amigosXcorrespondenc]

Alta milanga 👍🇦🇷

[@cindytracy4554]

salt, pepper, paprika, onion & garlic powder.....they are seasonings...have you heard of them?

[@Marssonde1]

No , you dont use them on Schnitzel

[@Timosmos]

There is also a machine which is called "Fast Cutlet Maker V2" that flattens the meat and create a nice cube pattern on it. It is very popular in Germany.

[@anitaanita7162]

Authentic :)

[@tubekulose]

What do you mean with "German Schnitzel"? The Wiener Schnitzel is from Austria. You just insulted every Austrian!

[@hanshansenrsts4774]

The schnitzel is from Italy brought to Austria and germany Many years ago

[@simalestr4162]

Schnitzel does not mean breaded cutlet schnitzel is just a cutlet. Breaded cutlets are Schnitzel Wiener Art (providing they’re not veal)

[@Klassenfeind]

Or he insulted every German. 😂 Nein, Schmarrn.

[@lordnat1968]

Hans Hansenrsts Stupit story that is completely untrue.

[@jayyoung5423]

Fail video...I know nothing about what your making. Why don't you start by telling your viewers what kind of meat that is? Guess I'll find a more in depth presentation for the newbees.

[@russellingram7876]

Very nice job, and video...

[@TheKruze88]

Excess what ? @ 1:22 appreciate the video bro but you are not narrating enough for beginner cookers

[@ReflectionsEnroute]

Sorry about that, you don't want to much flour left on the meat.

[@ReflectionsEnroute]

Sorry about that!My inexperience at making videos is showing! Excess flour is what I meant.

[@ApplyWithCaution]

... who on earth needs to pound pork tenderloin? ... it's called tenderloin for a reason ... it's like pounding fillet steak! ... better to use 1/2" loin steaks or leg steaks off the chump ... and pound them against the grain not across it ...

[@LinkMcGaughey]

it's to make it thin. thus a schnitzel

[@richardmeijer1529]

It's called Wiener schnitzel. Wien isn't in Germany since long time. It's Austria. In Europe we know the difference between Canada and USA

[@nikolai3620]

No, it isn't. He used pork.

[@vincentbuettner6819]

'Wiener Art' is just one of many ways to make Schnitzel. There is German and Austrian styles alike.

[@Klassenfeind]

cotoletta alla milanese Austria is famous for two things falsely called German: schnitzel is one of them.

[@kuei12]

No seasoning?

[@ReflectionsEnroute]

I season the flour but you can also season the meat before you start.

[@barnabaspinces5883]

Nein! Nein! Nein!

[@Palmhoejnielsen]

My eyes are burning

[@Klassenfeind]

Szegény hipszter papa 😂

[@Klassenfeind]

cotoletta alla milanese

[@MaZEEZaM]

GERMAN SCHNITZELS, Schnitzel is a staple family fav for basically every family in Australia. Also tastes awesome using chicken or veal instead of pork and yes lemon juice is what we love, cream cheese is also yum for a change. I guess that's what I love about growing up Australian, we eat cuisine from all around the world as our normal diet, probably because of our awesome multicultural society. 🐸

[@ReflectionsEnroute]

Yes, I love this made with chicken too! Ia;ll have to give the cream cheese a try.

[@tubekulose]

There is no German Schnitzel!!! It's from Austria!!!

[@nikolai3620]

Clemens Kindermann Not entirely correct. The true origin of schnitzel is a bit more ambiguous. Many historians date the techniques used back to the era of The Holy Roman Empire, which both Germany and Austria as we know it today were a part of. Wienerschnitzel, on the other hand, is indeed Austrian in origin (obviously, haha).