Schnitzel Showdown

Is the Viennese Schnitzel, better known as Wiener Schnitzel, really the best in the world? Israeli Chicken Schnitzel and Japanese Tonkatsu (or Katsu Sando) will go head-to-head in today's grand Schnitzel cook-off.
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► MY NAME IS ANDONG
Hey! I'm Andong, a Berlin-based food KZbinr, exploring the world in the pursuit of good food, cooking techniques and the stories behind those things.
I discovered my passion for food when I lived in China. I have since returned to Germany, become a filmmaker and make weekly videos about food, culture and cooking!
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[@ikaruslament9934]

Hey Mr. Andong, as an Austrian Chef I'm impressed on how you made the Schnitzel. Some tips from me: use some Lemon juice beside Salt and Pepper to season the Schnitzel and try to shake the Pan to get some oil on top of the schnitzel in the Frying process. it's called soufflieren and is done to make the Schnitzel more crisp as the Schnitzel will start to steam and bubbles will form. Keep the good work, greetz

[@killuatokarev1514]

The Schnitzel becomes the typical waves

[@trominho8914]

@flavour town He means the schnitzel gets the typical waves.

[@killuatokarev1514]

@flavour town Ups😂

[@lwolfstar7618]

Thats where lemon on schnitzel comes from? That's my favourite way to serve them! Though I use chicken because I don't eat veal ^_^

[@asdfjkl981]

Ein Wort: Fohlenschnitzel.

[@mynoxx01]

As an austrian, I was really relieved to see that you actually know what an original viennese Schnitzel needs. You do your research very well Mister!

[@fly51256]

Jessy G “relieved” ist richtig.

[@mynoxx01]

@@fly51256 , ups danke für den Hinweis.

[@pokiparkassistent]

Also in Bayern zumindest weiß das jeder. 🌚

[@SandokhanKucic]

Naja, deswegen gibt es ja Schnitzel wiener Art für die Schweinevariante in Deutschland. Ich denke, die meisten hier wissen das. Es geht aber nichts über die Variante mit Kalbfleisch.

[@Aslianaa]

Das Schlimmste ist einfach, wenn das Schnitzel in Soße ertränkt wird!

[@IdanShir]

Hi Andong, I really enjoy your content, and especially the addition of historical background. As an Israeli, I'd like to make a clarification. The use of matza flour is usually frowned upon; nobody really enjoys it. This type of flour is available only during Passover, when products made with regular flour are not being sold in supermarkets. So, if you are willingly using matza flour, you: 1. are either trying to avoid regular flour as faith and tradition dictate; 2. Were caught off-guard and forgot to buy regular flour before Passover. The edition of sesame seeds is spot on. Some even like to season their flour with garlic powder and even adds Dijon mustard to the eggs . My mom does that, claiming she'd picked it up from her romanian parents. Keep up the amazing work! Edit: I wonder what would you think of the argentine milanesa.

[@liranp5901]

in Israel we use matza flour only in Passover week.. usually we use golden bread crumbs the matza is just to remind us how hard it was to cross the 2miles desert in 40 years

[@CyberS1n]

I am from Israel, and we usually use simple breadcrumbs or panko breadcrumps if we want things more crispy. we typically use Matza breadcrumbs only on passover since regular ones are not kosher for passover, I dont know anyone knowingly using Matza breadcrumbs outside passover. Thanks for the video :)

[@DarwinsBeerReviews]

Quality in this content is unreal. Good luck on more subs!

[@PaccoPow3rs]

I love how passionate you are about what you’re doing! It’s like a genuine trinity of good food, good editing/filming and your personality:)

[@m.sch.1872]

It's the same Spiel again 😂👍

[@ToraDTsume]

Also hat er doch Spiel gesagt xDDD

[@mr.chaossenior6297]

hab ich mir gerade auch gedacht xD

[@LoopsCS]

@@mynameisandong Damals bestimmt schon

[@tb202]

@@LoopsCS uff

[@bzoll1453]

Liebe it! ^_^

[@yuvalkrisi4717]

Israeli schnitzel usually is without flour and instead of matza flour we use only bread crumbs and egg. Great video nonetheless :)

[@yuvalkrisi4717]

@@mynameisandong well as an israeli i can confirm katsu tastes way better anyway lol

[@yuvalkrisi4717]

@ElektroNeum so where do i live then /:?

[@nathankofman8094]

Israelis use matza flour during passover when they can't use flour. During the year, we use bread crumbs and eggs as the comment above said.

[@yuvalkrisi4717]

@ElektroNeum but i thought the U.N gave us this land...

[@Abdelghani073]

@@yuvalkrisi4717 how kan you give a land wtf dey just killed de peaple and took it. You just can't give a land witch peaple in it

[@hannahhee6338]

"I hope you're hungry" 0:23 YOU SICK SICK SADIST (im so insanely hungry after this)

[@HeVsuit]

As an italian, hearing about katsu and kazzando (hope i nailed em both) made me giggle more then necessary

[@insolidusyt]

It's actually katsu-sando (literally contractions of tonkatsu and sandwich). She just said it really fast.

[@booth9553]

Love this guy’s attitude and, oh yeah the recipes are aaaamazing.

[@jonv8177]

No chicken fried steak, that's sad. Chicken fried steak was actually created by German/Austrian immigrants in the USA, specifically Texas & Oklahoma. When the immigrants came, & wanted to recreate schnitzel, but realized that aged beef was allot cheaper than pork, or veal, & they decided to use it instead. The "chicken fried" part comes from the breading, which is usually used for southern fried chicken. So a piece of beef was "tenderized" then pounded flat breaded, than fried, & lastly topped with white or "saw mill" gravy, instead of the more traditional Jager sauce

[@44hilla44]

I'm an Israeli and when I saw that Matza flour... Oh dear! We never use this flour unless in Passover holiday when you can't eat regular flour. We use regular bread crumbs!

[@44hilla44]

@@jonahs92 Ah right, lack of attention.. thanks :)

[@melam2468]

Wow und ich schaffe es immer meine Hände gleich mit zu panieren 😅 Den Trick werde ich demnächst beherzigen. Danke für deine Mühe 🤯

[@Laprurio369]

Wow I didn't know japanese schnitzel is a thing, I have to try it out one day! Also the potato salad looked sooo good, good thing I can watch the recipe video for that :) Watching your channel grow that fast makes me really happy so keep up your amazing quality!

[@dexter9350]

Da steckt so viel Arbeit in deinen Videos 😄... hast viel mehr Abos verdient

[@svenl2635]

According to my Jewish cookbook the meat is dry-marinated in a mix of cumin, turmeric, granulated hot paprika, salt, black pepper and chili or cayenne powder before starting. I've done this several times and can really recommend it.

[@jnzdg]

I love Wiener Schnitzel. I grew up on that stuff, but I came to really appreciate Tonkatsu when I was skiing in Japan a few years back. Tonkatsu was a real staple in the slope side restaurantsand it quickly grew on me. With a side of rice it feels a little less heavy than the Schnitzel with fries or SchniPo as we say here in Switzerland.

[@BombaJead]

Please make a part 2 with Argentine "milanesas", heck we have so many different varieties that the whole episode could be just that.

[@patricioiasielski8816]

Este video esta incompleto sin un sanguche de milanesa tucumano.

[@EduardoVillalobosPiano]

Cómo son las milanesas en Argentina? En mexico tambien tenemos milanesas (pueden ser de pollo, de res o de cerdo) pero no se cual sea la diferencia entre ellas

[@patricioiasielski8816]

@@EduardoVillalobosPiano acá también suelen ser de esas 3 carnes, aunque de cerdo no son muy comunes (excepto en charcutería o el lechón entero no se come demasiado cerdo acá). La verdad desconozco qué tanta diferencia habrá, supongo que muy poca! A lo que hacía referencia en mi comentario es a una provincia (Tucumán) en las que el sandwich de milanesa (de res, con ciertos agregados y con un pan específico para eso) es una cuestión de orgullo y fanatismo. Pero fuera de Tucumán también es una comida muy, muy común, ya sea en la casa o en restaurantes de platos sencillos.

[@massimilianorexlvxpepe]

As the name says it's from Milano (cotoletta alla milanese)

[@chumbabingo996]

Literal las milanesas son parte esencial de mí vida

[@shaitebeka3426]

Anybody from Israel here? Am I the only one? Btw: the matsa flour will be used only for during Passover because the tradition says you can't eat bread that had risen. And if it's Passover you'll have to use e matsa breadcrumbs also. Anytime else you'll use regular flour. Love your channel (also btw

[@zackcraft7204]

I'm happy to see your channel gaining some traction finally, you deserve it.

[@elninodelosalpes]

To be honest I was expecting to get somewhat upset when I saw the thumbnail of this video. But once again you impressed me with your diligence and your accuracy. A+ for your Wiener Schnitzel (and I imagine for your other schnitzels, too). Greets from Austria

[@fatboylex9009]

12:11 you smug bastards hahahahaaha made my day

[@dolevch25]

Tha maza flour that you used we mostly dont put on a shnizel here in Israel, we usually finish the shnizel with breadcrumbs and sesame seeds(like you did). Even though the matza flour is used, but only during pesach, when we cant eat bread and normal weat flour, and this happens just for a week. So i think your virsion isnt accurate enough. Even if you do making pesach shnitzels, you should just switch the flour with matza flour, and with the eggs we usually put there a little bit of parsley and maybe some spices if you like, and at the and we use breadcrumbs and sesame seeds. Loved the other recepies, thanks!

[@jona9089]

Hi östereeicher da Liebe deine videos so sehr. Schaue gerade alle deine videos durch habs gleich :) schaue dich seit 20k Lg

[@Holthis]

Shoulda included shone skhug sauce in the pita for the Israeli Schnitzel. It makes everything gaze better and would really livened the whole thing up. Give a nice freshness and a little spice

[@nonnayobiznus573]

I love all the schnitzel! I'm so glad you have judges from different ethnicities. I wish you made American version of schnitzel with beef (not veal) usually called 'chicken fried steak'. But kudos to you!!

[@ivanfeofanov105]

Seems like your channel is growing and growing rapidly like a dough on YEEsT. Good job Anton!!!!

[@robertfischer5648]

Ich bin vor einem Monat zufällig auf deinen Kanal gestoßen und hab bereits einige qualitativ sehr hochwertige cooking KZbin channel abonniert. Zu eben diesen gehörst du auf jeden Fall dazu! Freu mich immer auf neue Videos, mach weiter so!! ;)

[@martinn.6082]

Watching this video while having hummus and pita made with Andong’s recipe lmao

[@pokiparkassistent]

Martin Neumann Lustig wie jeder deutscher hier auf englisch kommentiert weil Andong englisch spricht

[@burgosfrancisco]

In Colombia we do one with a fattier cut of pork very thin, previously marinated with mustard and garlic. It would beat those easily. Great show Andong!

[@evolution1990ls]

Amazing! Your videos are so interesting. Would love to see more showdowns, such a good idea

[@Mornecas1]

A good trick for the Austrian Schnitzel is to season the meat with a squeeze of lemon before breading. It adds flavour, and keeps your schnitzel crispy, as opposed to squeezing it over afterwards. The other thing it does is help to puff up the schnitzel between the meat and the crumbs.

[@SandokhanKucic]

Du könntest den Kohl noch mit etwas hellem Miso und etwas Zitrone und Salz marinieren, geht ab! Schönes Video 😉

[@waynegordon2628]

You left out the Texas version of schnitzel.....Chicken-fried Steak!

[@summeronio9751]

We have alotta central Europeans living in Texas. Germans, Austrians, Swiss, Czechs and Poles.

[@DemonMage]

@@ColonelNachos - as some that's lactose intolerant... Yes it'll kill me, at least it'll make me wish I was dead for about 6 hours.

[@sicsche]

A minor tipp about the meat tenderizer: the one you use has spikes on both sides. Those spikes destroy the structure (tenderize overkill). I would suggest either getting one with a flat side or using a flat pan. Simply cover the veal with some foil to avoid juice flying around in your kitchen and give it some good old slaps with the flat side. The meat will still come out super tender but keep a nicer texture.

[@joaquinllamazares]

In Argentina we called them milanesas. It’s very typical, we add some mustard, parsley and garlic to the egg mixture, and instead of water we add milk (some use water). We also skip the flour. It’s usually made with veal, and if on a budget chicken.

[@djkekkeroni4572]

Some explanation for people who don’t understand: Wiener Schnitzel and Schnitzel Wiener Art aren’t the same, Wiener Schnitzel is made with baby cow meat, Schnitzel Wiener Art is usually made with pork.

[@chanandlerbong2477]

Bags and slap sheets are a great way to do meat tenderizing for shnitzel cleanly, however, i was taught by my old sous chef at the German club in south Australia that the bag/sheet, while not hindering the pounding of the tenderizing at all, does stop the mallet from 'tearing' at the meat which adds another element of tenderization and also helps the meat absorb say Thommy mustard if you wish to marinate them for a day in that first.

[@pramienjager2103]

I love that out of all of this Texas Chicken Fried Steak is the closest to traditional (and apparently legal) Wiener Schnitzel as it is at least still made with beef. We don't use bread crumbs at all and so I suppose it is fair to say that through method CFS is quite different from schnitzel.

[@Khalidazizphoto]

In Italy Wiener schnitzel is called "Cotoletta alla milanese" ;) As vegetarian alternative I use Feta Cheese instead of meat

[@lianwolf694]

In south america (argentina and uruguay) we calle it "milanesa" and we do all kind of crazy shit with it

[@lianwolf694]

Man, we f***ing love it here. In some houses are made with flour, but it's true that it's not common. We also made then out of veggies like zucchini or eggplant

[@fusselhead]

Cotoletta alla Milanese is usually thicker than Wiener Schnitzel and often cooked bone-in

[@lianwolf694]

@@fusselhead that's sounds awesome

[@leobetosouza]

@@mynameisandong I've never seen skipping flour in Milanese. You can also do a chicken parm (which can be done with eggplant for you veggie audience).

[@janmathew139]

Andong. The quality of a youtube channel with 100 million subs. Amazing videos!

[@leontarkostas5768]

Whenever i make schnitzel in order not to throw out the flowers and breadcrumbs,(they have touched raw meat and egg) i combine the egg and flower with some cheese(i use feta and gouda together) make them into balls and roll them on the breadcrumbs to make tiny cheese balls which i serve with the schnitzel

[@ChaosAT]

I'm vienease and I'm also into deep research and could find out the the vienna schnitzel is original from an Mailänder Chef, the Kaiser asked for the most fancy food and it should be of golden color and u need to bake it in 3 different oils, Schmalz to be exactly

[@nikoxenos6237]

Do you have any more information? Why 3 oils?

[@keesjanhoeksema9575]

Love Your channel! The Wiener Schnitzel was not born in Austria but brought over from Italy by Austrian field marshal Radetzky in the 19th century. The Coteletta alla Milanese is already described in 1148 by the Bishop of Milan. As we say in Holland; “Auf Wiener Schnitzel!” Servus,

[@withoutlaughts]

Love your videos! Love the amazing quality and effort put in them, and hope you continue with such an amazing result. Keep on working on them vids, I'm sure in little to no time you'll be one of the most popular youtubers in the cuisine category

[@silviaholerga]

There is also a Romanian version of the schnitzel. Pork (nice and thick and juicy), flower, egg, but for the crunchy outside layer crunched corn flakes! It gives a whole new texture when cooked as it tends to be crispier and chinkier on the outside while, inside, you get the nice, juicy pork.

[@ghettoklinge3025]

Immer diese tolle Qualität deiner Videos, danke!

[@ghettoklinge3025]

@@mynameisandong Immer wieder gerne!

[@hounyctlv1625]

You nailed the Israeli version. Really nice to see. However, the matzo meal was a big mistake. That is only used on passover (if then) when regular breadcrumbs are not allowed because they are chometz (leavened bread, forbidden on passover to Jews). During the rest of the year Israeli Shnitzel uses regular breadcrumbs, or Panko.

[@lobstertho6337]

8:26 - Same "Spiel"

[@Zeis]

Jep, das sagt man so in den USA. Ist eine ganz normale Redewendung.

[@Michael-xc9ch]

Congratiulations :D you almost doubled your Abo Numbers during the last few weeks O.O Ich hab inzwischen deine Videos mehrfach angeschaut weil es einfach auch toll ist zu sehen, wie viel Spaß dir das Kochen und auch das Entdecken von Gerichten macht. Ich hab nach deinen Videos grundsätzlich Hunger und Bock selber zu kochen :D

[@anamariapassucci6727]

In Argentina we call it "milanesa". Our version is close to the austrian one but much bigger. Usually we season the eggs with herbs and pepper the rest is the same. A good milanesa is with fries and an egg on top

[@peterdenk6200]

One: You don't pound the meat with a pounder like you had. You need one with a* flat* side, otherwise you're just fragmenting the muscle fibers, which is meaningless with a tender meat like veil. The sole purpose of pounding the meat at all is to get it to an even thickness, so it will cook evenly. Two: You don't add water to the eggwash. Either you don't add anything (grand-mother style), or you add a splash of heavy cream (***-restaurant variation). Three: great video, enjoyed it a lot; keep up the good work (BTW: I'm Viennese, so I know my ways regarding Wiener Schnitzel)

[@frauleinbird]

And that's what the plastic bag would have actually been for when pounding :D I've never heard of anyone adding anything to the eggwash apart from spices, that's mildly disturbing...

[@jameschan4964]

Oh... the look on Chris's face is priceless... let it out mate!!...

[@mrantunes91]

Dude i loved your content. I have been searching info on Berlin because i am movin there next august and food and is a major thing for me. HAHAH So glado i came across your chanel

[@csl9495]

I feel like I just discovered your channel not too long ago and I think you just started your channel?... but the content is soo good, and plenty!

[@midori1954]

Thank you Andong. I live in Tokyo and partial to katsu sando. All the schnitzel are delicious as I have tried them all. You are very entertaining.

[@EyenBlack]

During the time i worked in the kitchen,the cook combined the flour with the eggs, spices and milk. So she dumped the meat in this liquidy paste and than into the crumbs. Safes one step and just tasted delicious. Best schnitzel i ate.

[@User65209]

Omg I’m from Israel and we eat schnitzel about every week. I really appreciate that you told the hole story and even just mentioned the Israeli way❤️

[@JT-yj3tr]

This is my favorite segment. I love tonkatsu.

[@Philohp]

du wurdest mir schon 2 mal vorgeschlagen jetzt. ich nehm an jetzt gehts richtig bergauf für dich. top qualität und keine einzige sekunde langweilig *herz herz*

[@glenith50]

Had a Wiener schnitzel sharing platter with my partner in a pub in Prater park, Vienna. It was amazing!!

[@charlx8979]

My family lives near vienna, and the majority of schnitzel there is actually the regular pork schnitzel The classic giant veal schnitzel only really gets sold in the fancy restaurants, but making schnitzel at home the veal is definitely the best option

[@BlaBlaTalkin]

I always use panko instead of classic bread crumbs, way better. I love your channel so original.

[@baconology3065]

great production value, this is totally cute to watch, i like that you're not begging for subscribers and you are off doing your own thing

[@kidi1232]

My personal favorite as an Israeli - chicken, flour, eggs, panko (yeah, that's right- I don't compromise on crispiness). Sometimes I'll add some seasonings to the panko (sesame seeds, herbs, dried chili etc.). And yeah- you're totally meant to eat it in a pita or baguette loaded with hummus & different salads.

[@NeMsY2k]

I loved this video. Well done. Maybe you're interested that you will finde dozens of variants of the classical Viennese Schnitzel here in Austria too. Why? Because we are Schnitzel maniacs 😁. I personally love it to use corn flakes instead of bread crumbs. Its super crispy and tasty. Most common name for this is Stork Schnitzel. And I get crazy for potato salad mixend with field salad and a drizzle of pumpkin seed oil. Heaven!

[@whyilee]

As a Viennese, I am impressed by the authenticity of your Wiener Schnitzel. You even used Semmelbrösel! Great job!

[@SuitedCynic]

My favorite is 100% the traditional veil but with Panko instead of Semmelbrösel because it adds so much crispiness. However: drenching pork in soy sauce before breading? Game changer, I'll make that tomorrow

[@ArronaX77]

you should try replace soy sauce with mustard. its bigger game changer

[@SuitedCynic]

Nothing. Short. Of. Amazing! Direkt allen weiterempfohlen =D

[@thesearchbar9330]

This video was on point! It made me miss Germany so much!

[@Exenoph]

Why? Because of a SChnitzel?

[@OndrejHamel]

In the Czech Republic we also eat Schnitzel a lot (Austro-Hungarian empire times), especially at Christmas and when travelling. But chicken schnitzel seems to be more popular here, so I'm sad that the Israeli style went unappreciated!

[@OndrejHamel]

@@mynameisandong with a potato salad, but also with carp (both carp soup and a sort of carp schnitzel).

[@asdfjkl981]

we in austria love hendlschnitzel. Hendelschnitzel imho (chicken) IS traditional if served as "Steirischer Backhendlsalat) with potatosalad, lettuce, vogerlsalat and pumpkin oil (on the salad not directly on the schnitzel. The schnitzel should be on top of the salad so that it does not get soggy)

[@ArgaAnders]

As a swede I have an almost religious duty to like the schnitzel that comes with lingonberries, so the Wiener Schnitzel wins by a landslide!

[@noamto]

Israeli schnitzel is usually eaten at home on a plate with mashed potatoes, sometimes when you eat out you can get it in a sandwich like a pita, but it's definitely not the most common way. Also those that are eaten in sandwiches are usually not pounded thin and also deep fried and not done in a pan.

[@raphxxx]

Great job on the Wiener Schnitzel - a little extra pro tip from a Viennese guy: constantly shake the pan while frying the Wiener Schnitzel to get some air underneath the breading for some extra fluffiness.

[@TheHerrGrau]

Very nice video, and tip to the hat for your research. A very minor detail is that the perfect for the meat in a Wiener is 4 mm. I know this sounds like splitting hairs .. and maybe it is - but getting the balance between breading and meat right, is what makes this not only good but great. Aim more on the thin side rather than thicker. Moving on to more important points: To get an airy crust (souffliertes Schnitzel), you absolutly cannot pad the breadcrumbs down. I ignored this for years, but finally learned that you really can only sprinkle them on. If you pad them in, even lightly, your crust will not souffle. For that reason, you cannot stack uncooked schnitzel on top of another. Frying them in clarified butter is exactly right, though it is acceptable to cut it fifty fifty with canola or another neutral oil to keep the cost down. The temperature really matters here, if you get it to smoking (210°C), your Schnitzel will be done in a matter of seconds, but it will not souffle, and it will be a dark brown. To get a golden, airy crust, you cook it at 170°C, and you don't deep fry it. That's the second trick to a souffled crust: Use about 2 cm / 1 inch of fat and swirl the pan constantly to move hot fat over the top of the schnitzel.

[@rafffi97]

Tegernseer - Ihr habt echt Ahnung was Bier angeht :D Tolles video wie immer!!!

[@billycarroll9153]

I don’t know if buttermilk is a common product in Germany but here in the US I use it to marinate my cutlets before the breading process. Makes the meat very tender and juicy. (I even make cutlets using jumbo shrimp for sandwiches or just served plain with lemon slices) And I agree, Kewpie mayo Rocks!!

[@AtheistDD]

Yes Buttermilk is a common product in germany, and we do use it to tender some meats like rabbit or venison gerneral befor coooking.

[@lasakar8032]

Ich schreibe mal auf Deutsch, Sorry: Wenn ich ab und zu Tofu benutze friere ich es gerne ein und taue es dann wieder auf. So verliert es auch sein Wasser und nimmt besser Geschmack an. Und ich wollte dir auch nochmal danken für deine tollen Videos! ;-)

[@oliverm8560]

From Australia, you gotta have try a chicken parma!

[@TommsN75]

Hi Andong, I just found your channel and clearly had to subscribe. Great content man. As an Austrian I have to say that your Wiener Schnitzel is pretty perfect, but I found one tiny mistake. You don't season the meat, you have to season the egg. In the original recipe you also don't use water in the egg. Instead a little trick from my grandmother is to put a little bit of milk into the eggwash if you don't have enough eggs (like they had after the war), it gives a better taste than water, but thats also not the original But that's nitpicking. Good content and keep one doing what you do. Austrian Food Enthusiast

[@ch1cky_br1ky27]

For a proper Israeli schnitzel you should add spices such as spicy paprika, black pepper, chilly flakes to the breading, also a mix of mazza flour and panko bread crumbs. In addition the schnitzel should be thicker (it resembles the Italian katleta nylanesa style of schnitzel rether then the Austrian style)

[@MasterNinjaOfShadows]

You got the Austrian but forgot the classic Australian parmy. Also always good to see ANU getting the representation

[@grennhald]

The Mexican Torta Milanesa would have been a great addition to this video. Very distinctive flavours to the other offerings you made.

[@katschaccc]

Fun fact in vienna lots of the vienna schnitzel are made with pork. And pressed on this the restaurants said of course they can call it vienna schnitzel because they are in vienna and they really are allowed it.

[@daves465]

Your Pita is just too thin. So is your chicken schnitzel. The schnitzel needs to be at least 1 cm thick, otherwise it is too dry. You also need to fry it in a deep fryer so the it will get crispy fast. And truth be told, there are 2 classic ways Israelis eat schnitzel: - As a street food it is eaten in a baguette (better than pita), with Hummus or ketchup, salad and fries. If you add Hummus, then spicy chilly spread (Schug) can also added. - At home, on a plate, with ketchup, and a side of Ptitim (Ben-Gurion rice) and salad.

[@markuspohle3693]

add a splash of cream to the egg for wiener schnitzel, and maybe try the ultra posh traditional garnishes of anchovies and capers

[@melaniebiberger2191]

For Wiener Schnitzel you should also shake the pan or pot, so it can get its signature wavy crust

[@cmg565]

In the usa we have chicken fried steak that is made wirh beef. It's served with gravy on top.

[@yaacovtench3060]

Israeli schnitzel is commonly made with the rolls and not a pita bread and has more sauce to work at the dryness of a schnitzel and lettuce and things like that! ( and matza flour is only used during Passover and the rest of the year do people usually use regular bread crumbs)

[@nuki82]

As the latin guy i must say everything looks great but argentinean milanesa was missed. Great work as always

[@nuki82]

@@mynameisandong Well Im a mashed potatoes guy, so a good punded round steak soaked in egg, garlic and parsley (And a dash of lemonjuice) mixture then breaded. Sometimes my day craves for a "napolitana" same as before but topped with tomato sauce, ham and cheese (Sort of a pizza), then fries is a must.

[@ManchesterDrMike]

This video makes your mouth watering

[@tatiana.melentieva]

Проверенное блюдо! Но я просто для обвалки муку прибавляю к сухарям. Не пробовала обмакать в соус. Попробую. И не лишнее напоминать о времени жарки, т.е. не пережаривать! Лимон идёт больше к рыбе. Верно? Девочки твои молодцы! Целую!

[@Eypee]

Я согласен!

[@suigetsu83]

In Italy we have something called cotoletta, the preparation of the meat is very similar, you can do it with chicken or with thin cut steak.

[@JimmyConwayDE]

I had it rome and it was the best schnitzel i ever had!

[@אוסטרוסומליה]

its really hard to get proper pita in europe, and also we mostly eat with normal bread crumbs, and not matza thing

[@roberterath5005]

nice job on the OG. just a bit of fresh garlic paste with the salt and pepper will go a long way. btw, schnitzel (from the german verb schneiden) is equivalent to cutlet (from the english verb to cut) and does not necessarily entail breading. in this case it's "paniertes schnitzel"

[@nophdcoyote9870]

The beef or veal version would be a country fried steak here in Virginia. You serve it with eggs and potatoes for breakfast.

[@Dominikmj]

Usually Viennese Schnitzels are shallow fried (slightly less oil) but agitated in the frying process. During this process, the batter lifts up and becomes more airy and more crispy. The best almost classic schnitzel is, by using panko in a classic Wiener schnitzel! Oh even better: I did (with great success) sous vide a veal cutlet (without pounding) and then fried it: more meat, yet amazing crispiness!

[@Exenoph]

You should NEVER use OIL for the Wiener Schnitzel! Never! And putting some drops, very few drops of lemon juice (I repeat: VERY few drops per side) on the meat after seasoning it, before drenching it in flour, egg and crumbs, will have the same "souffle"-effect on the batter. You have to bake it out in lard, if you want to have to original version. Also, my grandgrandmother used to put a little, very little, shot of milk into the eggmix, it makes the meat softer, but only, if you use pork instead of veal (and in that case, it's not a "Wiener Schnitzel" anymore). Liebe Grüße aus Wien! P.S.: please no treatment like "sous vide" to the meat. No, no, no. Sounds like a great idea, yep, but you want the original, you stick to that video. In Austria, btw, @my name is andong, we would NEVER put the salad on the same plate as the schnitzel! Its served in little bowles and with "Kürbiskernöl" and, sometimes, with "Vogerlsalat" and, most important, red onions (diced). ;)

[@asdfjkl981]

@@Exenoph Many chefs use oil for schnitzel. And steireischer backhendlsalat is always served on one plate. So eng darf man das alles wirklich nicht sehen.

[@thomaskolodziejczak2047]

The Israeli one looked so good and tasteful!

[@benjaminr6153]

My Name Is Andong I like Israeli schnitzel too - I think you should’ve left out the matzah meal (not typically used and perhaps too dry) and included more sauce like tahini or amba

[@ptm8375]

An advice from uncle ptm in netherlands: if you use panko instead of those supermarket fabricated breadcrumbs the schnitzel will taste even better.