Wiener Schnitzel- Kitchen Conundrums with Thomas Joseph

[@JL-lc1vp]

Thomas Joseph's style is exactly how I like to learn to cook. Very organized, exact and no extra nonsense. Perfect tutorials. I love them all!

[@jarkov1293]

First of all - I'm thrilled to see something about Austrian cuisine. Being from Vienna myself, and having cooked Schnitzel a lot, there is really nothing bad I could say about the way Thomas does it. He says himself that it's not the "classic" recipe, and I actually really like the idea of using Lemon zest as an additional spice. Considering that you usually squeeze some lemon juice over the finished Schnitzels, that makes a lot of sense. I don't think I've ever seen them "re-fried" in butter, and I can't help but think that it would make the coating a bit less crispy in the end, especially if you baist it with the butter. Also, you often see Schnitzels made with a butterfly cut of the same size of loin Thomas uses here, which makes them a lot thinner. Although, as usual with traditional recipes, that's something done very much to individual taste. And you wouldn't eat Schnitzel with noodles or Spätzle; the traditional side dish would be potato salad (and the common one would be french fries). Overall, great video, and I'm truly delighted to see something Austrian on an American cooking channel.

[@jarkov1293]

Oh, and also, it's true that the traditional recipe is made with veal, but using pork is also much more common in Vienna.

[@skytuzi9063]

i like my schnitzel with a mushroom cream sauce and fries as a side. it's delicious!

[@fagetaboutit4968]

i was literally looking for comment on what the tradition sides for schnitzel are and i will look no more because potato salad is one of my favorite foods not even side dish i can and have just eaten as a meal haha

[@jrmint2]

yeah.,,the cutlet looked way too thick to me.

[@Mac70957]

Before I bought a good thermometer I used the popcorn test. Popcorn pops at 350. I love these videos because even after 50 years of cooking I still can learn a lot.

[@oneworld24]

Claudia Sorensen oh wow good to know. Popcorn pops at 350. I love this community

[@BebelovesMacika]

It has been such a national favourite in Hungary that the hammering was audible from everywhere on Sunday mornings. :) We usually served it with cooked new potatoes mixed with parsley sauteed in butter.

[@Margot4454]

same about hammering in Poland :))))

[@BebelovesMacika]

:D

[@suchartboontid2560]

I imagine a musical scenes with the meat mallet as instrument.

[@YourSmileIsYourStyle]

i am austrian and come from a huge family with a lot of chefs. this schitzels here are nice, but not too authentic. let me quickly sum up what i've learned from growing up making schnitzel with different people. meat - you usually use butterfly cut meat so it is larger and thinner to start with but still pound it seasoning - many but not all people season the meat with salt and pepper before coating. whatever floats your boat. coating - you coat in normal flour, then whisked egg (nothing added!!) and then in rather fine "semmelbrösel" which are a little different from breadcrumbs.the ones in the video were far too coarse. and when coating, do not press down too hard! the perfect schnitzel has a lot of bubbles and air pockets between the crispy coating and tender meat. frying - again, different methods. the most authentic one i know is lard. a lot of pork lard in a pot and let the schnitzel swim in it so the air pockets can form. watch out to now crowd the pot! alternatively you can use vegetable oil and add a spoon of butter before frying. serving - so for starch we would NEVER go for noodles!! big nono. spätzle neither. you do you but traditionally its potatos in butter and parsley or rice. potato salad is very popular too, but not the mayonnaise kind! a classical austrian one. for condiments kids like to go with ketchup, tastes great (old people think its a crime tho). but very traditional would be a cranberry sauce, not too sweet and a little sour and bitter is perfect. i hope someone found this helpful! *flies away *

[@lilalaune9419]

LittleHappyBeing Servus! Ich bin auch aus Österreich 👋😉 Ich hab einige Kommentare gelesen und muss sagen, deine Ausführungen zur Zubereitung sind die mit Abstand am authentischsten! Ich geb dir mit jedem Wort recht! Genau so, wie du es beschrieben hast, kennen ich Schnitzel & genau so sollen sie sein! 😉😋👍 Danke für die Richtigstellung & deinen wertvollen Kommentar Hello! Im also austrian 👋😉 i heave read many comments here and i have to say, that your ideas of cooking Schnitzel is the most authentic! I agree with every word! Thats exactly how i know Schnitzel and how its ment to be! 😉😋👍 Thanks for the correction and your value comment

[@xxkissmeketutxx]

Thanks for sharing, I'll certainly try several of your suggestions!! Another video advised to serve with potato dumplings, made with mixing some potato, flour and egg. Then boiled in water. I think I made a mistake as mine turned out very soggy. Have you heard of the dumplings being served?

[@nikoxenos6237]

Thank you for the information!

[@jrmint2]

ah...yes, I do remember air pockets really adding to the texture! so not pressing it down in bread crumbs is what does this?

[@f1chtl]

@@jrmint2 the pockets form while frying, so dont push it down and use a lot of oil/lard so the pockets dont get crushed by the own weight.

[@ylee70]

Schnitzel with cold potato salad... and then a sip of Riesling. Perfect!

[@matthewzinnel7801]

Thanks Thomas Joseph for doing this show! I love the science of cooking and cooking with Love in my heart and I know I can trust your expertise! Keep up the great work!

[@mov1ngforward]

Thank you! I learned so much! I have been making chicken and pork cutlets this year. I now understand each step in breading and why we do each step. You're a born teacher!! And, you love butter!!

[@Laszlomtl]

If even if you are not a beginner at Schnitzel making Joseph's detailed explanation can be a good reminder of the good way of making it! Take it from a Hungarian... Bravo Joseph!!

[@tkg5011]

Such a fantastic video. I really appreciate the detail and precision, for example explaining the correct temperature for frying. Thanks so much!

[@nikkiarhodes3142]

You do such a great job at explaining ever single step! Thanks so much for these great videos

[@nakamakai5553]

I'm looking at the final plating, and literally salivating. Well done. Yum.

[@LuzKaplanmusic]

In Argentina we have schnitzel but we call it Milanesas. We add garlic and parsley to the egg which gives it great flavour. The most traditional meats we use are veal and chicken breast. Also a very delicious and very traditional way of eating a Milanesa is "A la Napolitana", which consists of topping the milanesa with tomato sauce or sliced tomatoes, ham and mozzarella cheese, and broiling it to get everything melted. Delicious.

[@andiesmile8297]

In Czech republic 🇨🇿 this Schnitzel (in czech ist called ,,řízek") is common meal for lunch or dinner, but very favourite ❤.

[@Nika-hs2cr]

I’m an Austrian and Austrians would never eat noodles or spätzle with this dish. Typical side dishes are potatoes tossed in butter and parsley, rice or rice with peas, potatoe salad (without mayo!) and other types of salad with a light vinegar dressing. Cranberry sauce and ketchup are the most popular side condiments. Gravy and other sauces are more of an Asian influence.

[@floriandialer9938]

Nika also you would never use panko and you would fry in ghee (Butterschmalz)

[@DieMikrowelle]

meh i think panko is a nice twist, why not. but definetely not traditional. he said theyre japanese though, so no harm done :)

[@honeycutt04]

Of course you eat potatoe salad with mayonnaise!!! Never ketchup tho. (Viennese as well ^^)

[@DieMikrowelle]

in germany, we do. called rhine-ian potato-salad (rheinischer kartoffelsalat), check it out, i do not really like it but it is a thing

[@honeycutt04]

Laura Götz in Wien gibt man auf Wunsch Mayonnaise in den Erdäpfelsalat ^^ ist in jedem Gasthaus so

[@2AKNOT]

I can't wait to try your recipe. Good production.

[@beecee7828]

Hey Thomas, glad to see you again

[@jujubees]

My father-in-law is Austrian and he says that if your schnitzel can't slide under a door it's not a real schnitzel! It also has to be the size of your plate.

[@Margot4454]

and that's exactly how they make them here i Poland :)))))

[@resart5445]

So it has to be oily?

[@vanessajanisch]

No, they're supposed to be super thin

[@hanstun1]

I think every European country has a version, some thinner than others. What gets me every time is if I order a schnitzel and they don't have capers. I went to a Hungarian restaurant once and they had never heard of capers. The waitress literally had no clue what I was asking her for. The schnitzel came out and it was huge, golden and paper thin, pretty much total perfection but... I never went back!

[@semsemeini7905]

@@resart5445 In Spain they are oily. In Austria dry and crispy.

[@farahwaleed3804]

It looks super delicious 😋

[@amandag9912]

I use panko too and it is so good! Light and crispy

[@anikkavaldez4460]

Been waiting for you to feature this dish! I love it! Gonna try your work(:

[@surfacingcom]

I played the "You guys" drinking game and now I have alcohol poisoning. :P

[@danishdude6750]

How did it turn out with the schnitzels?

[@stu7604]

I replace black pepper with cayenne and also add paprika... I’ve know to use chili powder, or Italian seasoning as well! Schnitzel is my go to meal when I am batching!

[@TuntuniRannaGhor]

*Nice recipe*

[@brendaspamperedkitchen9878]

Great tips!!

[@exeuroweenie]

A light seasoning of paprika and nutmeg along with the S&P adds a nice,mild tasting change.

[@Souchirouu]

Breading is one of my favorite ways to prepare chicken. You can go pretty wild with the spices you add to your breading paprika, onion, garlic and chili pepper work really well. You can also brine your chicken first and then bread it.

[@rolojonzun]

What's your approach to re using or otherwise dealing with used oil from deep or shallow frying ?

[@giwrgoskq]

If i want to bake on the oven.what temperature and mode?

[@BenSchnose]

The fan in full effect right from the get go!

[@MrRhetcrit]

Bathe it in butter? You're a madman, Thomas ol' chap. A madman!

[@TheGeniuschrist]

thumbs up for the fans! i'm coming back for the fans every SINGLE time. nobody has fans like this.

[@jkledis]

This looks fabulous - I do have a question about baking cinnamon rolls. I have tried many times and my dough seems to be tough. How do I make soft and gooie cinnamon rolls?

[@simalestr4162]

Jim Kledis i think you need to use less flour

[@TheJohn1567]

wonderful!

[@cristrivera]

I want that handy dandy thermometer 👍🏻👍🏻

[@saracollins676]

Love you!

[@50hellkat2]

Mushroom wine sauce over top is very good.

[@hanstun1]

Best way to flatten meat for a schnitzel! Use the backside of a knife and hack away lightly in a tight crisscross pattern. If needed you can flatten the meat out further with the side of the knife. This makes the meat incredibly tender.

[@eseereoj]

I would eat it w/ curry rice, steamed rice and maybe a soft omelette.

[@exeuroweenie]

I love Tonkatsu.

[@liorrubin8456]

What about double dipping the cutlet in the egg and breadcrumbs?

[@honeycutt04]

lior rubin you don't need to. You would only do this with things that fall apart easily. And you would get a thicker crust

[@Tenshi1985]

makes a very thick crust. Very adviceable if u want to fry cheese. If u love extra crunsh, go for it. Especially on home made ``chicken nuggets``. You can also add pumpkin or sesame seeds etc. to your breadcrums.

[@silviasoria9186]

Hola yo soy de Uruguay ( South América ) a esto le llamamos milanesa la única diferencia es que las hacemos de carne de vaca y quedan muy ricas

[@22304abc]

Is it possible to save the oil to use again next week? What steps to take to keep from spoiling?

[@Death_Bliss]

Denise Ottie You can strain it to remove the burnt out bits of breadcrumbs after it has cooled down and then store it in a bottle or something, closed and the same way you'd keep your fresh oils. Use it for 2-3 more times before it turns a really ~used~ colour and then you have to discard it.

[@woosh3683]

or you could not be a cheapass and buy some more, since its super unhealthy to fry things in the same oil multiple times

[@vi9763]

John Karlatiras It's called being frugal. Frying is already being unhealthy, re frying can't be that much worse.

[@motomihashiguchi1820]

What do you do with the oil after frying those pork ? I always hesitate to cook any dishes call for oil to fry foods. I don’t want to just discard oil in my sink drain or just throw in my garbage.

[@Ms10000123]

I usually just use a mesh strainer (to get loose bits out) and a funnel to put it back into the bottle so I can reuse it. I then throw it away after a few uses as it turns darker due to usage.

[@Barbarra63297]

Here in Danmark it’s fried in butter.

[@exeuroweenie]

My Danish parents would make something called Kobenhavn schnitzel.It was stuff with tart apple,ham and Havarti cheese.

[@wilhelmtaylor9863]

Pasta, Späzle, ..... why not potatoes? Pommes Frites is typical in the German speaking countries. And lemon juice on the schnitzel. Here in the Boulder area we used to have the Black Bear Inn, very authentic, where they served Schnitzel a'la Holstein: a huge Schnitzel served with fried potatoes and a veggie (Brussel sprouts were common), a sunny side fried egg on the schnitzel, a couple of thin strips of salmon (lox) and a dollop of caviar. While I went to college in Ft Collins we trecked to the Inn monthly, often enough to where we didn't have to verbalize the order. Monika would seat us at the Stammtisch and of course she always got a good tip. This was in the 70's. Sadly the place just closed down.

[@jeffq7396]

So whats the difference between this and japanese pork katsu?

[@fagetaboutit4968]

not much honestly since neither are normally marinated, the bread crumb is usually the big diff but he used the japanese panko so if ur looking at the cutlet itself VERY similar obviously how they are served are different

[@JesuaJCR]

How is it any different from tonkatsu? 🤔

[@Tenshi1985]

Tonkatsu is a recreation of Schnitzel by the japanese, what you just saw was a very greasy recreation of Schnitzel by an american guy, thats the difference!

[@yvonnealvizo]

Yum!!😍

[@ilonapapp7559]

The proper way to fry them is in butter. Try it just once and you will see what I’m talking about. They are crisp but melt in your mouth. Originally of course they were fried in pork lard. You may mix oil with butter if you are health conscious. But pure butter is the real thing. Also absolutely no pasta or spetzel, always some form of potatoes and butter or Boston salad with a very light vinegar dressing or cucumber salad.

[@NeedForMadnessSVK]

did you have separate smaller bowl of breadcrumbs just so you can throw a pinch into the oil? You videochefs are really crazy with your mise en place.

[@ClockwiseCycling]

This video has a horrible humming noise in the background?

[@anthonywong9810]

ClockwiseCycling not just you XD

[@anthonywong9810]

Actually come to think of it, he needs the ventilation, since theres shallow frying and basting.

[@TomEranze]

ClockwiseCycling That sound is aweful

[@sthngo]

It's the induction cooktop

[@anthonywong9810]

sthngo don't think so, think its the vent.

[@jeppegotfredsen4071]

Just an input. I would like to see the snitzel cut open. Normally something youtubers making food vlogs show. Btw. thanks for the really great work :-)

[@farahwaleed3804]

Hi missed you

[@Azoryo]

This episode would have been the perfect opportunity to introduce the butterfly cut. Very well done though! Ps: The s in sp and st is usually pronounced like sch as well. So Spätzle becomes Schpätzle ;)

[@catherinemcfarland6401]

I'd like to see an episode about sharpening knives. That's my kitchen conundrum

[@PaulitQa]

I have no idea where it originate from, but in Poland every housewife can make twoje :) but I was told to season the meat. Plus panko? Really? And Perfect side dish are patatos and sauer kraut. Preferably fried. 😀

[@Escargot]

Make some cuts on the tendon on the side so that the schnitzel stays flat when fried.

[@MrTonyharrell]

I thought it as some kind of pastry! 😂

[@richardvergara]

You pound that meat, Thomas Joseph!!!

[@Vinyacardo]

The humming is really bad you guys, please fix your sound!

[@Custerd1]

1:30 “gently pound out...” - destroys cutlets.

[@doogie64]

I thought he was talking to other people until he said “you guys”. Now I’m certain he was talking to me.

[@skytuzi9063]

im german and we dont use panko breadcrumbs, we use the normal breadcrumbs

[@fagetaboutit4968]

he said he was taking creative liberties as he mentioned the panko.

[@cebillon]

Schnitzel is made from veal and not from pork ;) Schnitzel is cutted out of "Oberschale" from Veal ^^

[@szinga]

...you guys :')

[@geomondiale1768]

Annoying, I hear ya

[@tomjey]

Measuring the temp of oil? Seriously?

[@rikzz0r]

There's a lot of background noise in the start and end of this video, put me off!

[@Ms10000123]

I never pound the meat. I just bread them and put them into a pan directly, either in a little oil or butter. Turns out fine. Also, you mention panko but don't mention these are great to serve with rice?

[@Hoakaloa]

uhm, the fan noise doesn't make for a good viewer experience

[@ALE10101011100010011]

Milanesas. pero, con preparación diferente :v

[@resart5445]

Shnitzel sounds like a name for a pudel

[@wensbane]

start at 2:00 to skip the annoying background noise

[@vasiliyrobu351]

you guys....

[@bobfoster2395]

A Texan would make it with beef and call it chicken fried steak.

[@beppo0816]

Very fatty food! Oil and butter, maybe the flavor is good but no for Health even though is a good recipe I doubt I will Cook it, your techniques are great and helpful

[@agustinbroccoli6410]

That melting butter gives me anxiety

[@gerryno6328]

Panko bread crumbs really? Sorry, but that's a " no no "!!! The Schnitzel found it's way to Vienna via Milan as "Costoletta alla milanese" during 1400/1500 AD. Japan was discovered by the Portuguese roughly 100 years later. For great taste you should use bread crumbs made of the whole white bread with the caramelized bread crust.

[@terryglidden9647]

Gerry No he said he took creative liberty. And Japan wasn't "discovered" by anybody. It had already existed for thousands of years. Relax.

[@عمايلايديا-مطبخمرمر]

Wow 😘😍

[@nyhyl]

I really don't get it. Why do you always leave the ventilation on while you're shooting a video? That humming noise is really annoying!

[@Tenshi1985]

I`m austrian. Born and raised. That butter bit almost made me throw up. If you want a buttery taste use butter fat for frying or add some to your frying oil. Also your temperature was way too low, by the time the meat is done, your whole schnitzel is one oily, soggy, disgusting mess. To get crispy, tender (and also still jucy wtf r u talking about) schnitzel the meat has to be pounded waaaay thinner. And NEVER ever bread them in advance. Ok even some austrians do this but every good cook would advice against it! In fakt it`s best to drop the schnitzel in immediately after breading. Granted, that takes some exercise but once you got it down it even saves you time cause you`re breading while you`re frying and you can always ceep an eye on your pan. Also most people I know put their schnitzel on paper towels to absorb the fat or even pat them ``dry`` with them. Of course u can use panko istead of those nasty crushed breadcrums. More authentic and cheaper would be to grate hard dinner rolls yourself using a steel grater. (The type u would use for carrot salad.) If u use chicken or turkey u can of course cut the pieces thicker and scip the beating alltogether. We also have ``Backhendl`` for wich we bread chicken pieces on the bone and fry them slower but thats more complicated. Also the germans like to eat mushroom sauce or gravy with their Schnitzel, just never serve it to an austrian that way.

[@Tenshi1985]

Also you can pond your meat very thin , fill it ( with everything from leav spinach and goat cheese to beacon and gouda or tomatoes and mozarella, even rice w peas, different spices , sauces and so on), close the ends with flour and/or egg, pound the rim once more, just to be sure, then bread them and fry them. It`s called Cordonbleu and it`s delicious!!!

[@Tenshi1985]

You don`t have to season every single breading ingredient. I usually opt for salting the eggs and the meat itself. Pepper is not commonly used. Maby on te meat but almost never in the breading. Fine and try seasonings like curcuma and paprika are best added to the flour, pastes (fe chilipaste), if wanted, better rubbed directly on the meat or stirred in the eggs. With the bread crums u can go crazy. All kinds of seeds and grated nuts herbs cestes and even parmecan (alternatively just whisk it in the eggs, lower risk of burning)!!! Also, if you use the ``spiky`` side of the mallet, your meat will be tenderized and u are able to pound it much thinner without the risk of it getting dry or tough. If u dont have a mallet I`d advice you to mayby use the back of a big knive instead of a pot or bottle. Adding some milk to your eggs (approx. one eggs worth of milk to every 2 eggs) will make them easier to handle and create a crunchier crust. As previously mentioned it`s better to fry on silghtly higher temperatures. Ceeping your Sch. from burning can become a challenge when shallow fying. It`s better to deep fry, heating your oil up until strong bubbles appear around a wooden spoon, drop your Sch. in flip them once, depending on colour of the crust and thickness of the meat, take them out and let the oil reheat slightly before dropping in the next batch. Of course shallow frying works too, you just have to be more carefull.

[@semsemeini7905]

Pork Schnitzels are not good. Much tastier with veal or chicken. My mother was Viennese. Never added butter. Add lemon on it. With roast potatoes, or small boiled potatoes with parsely, cucumber salad and / or potato salad.

[@JoashNarainsamy]

Heavy bottom, lol

[@thejumper7282]

way to weak pound!! it must be completly flat and u want to almost see through

[@biancalawrence3178]

What's an inch? An Austrian would not know what this is? So this is an American schnitzel?

[@pesjaner1]

The list of small mistakes is simply to long to start. Maybe you find a german or austrian cook to make it right.

[@seriouslyreally5413]

No offense but you talk too much.

[@tina8796]

TOO MUCH SALT

[@yashasid]

ffs dont u hear the humming while editing. buy a new mic or something. every video has this crap hum now

[@tomsparks6099]

It's the hood fan in the kitchen. Duh.

[@Electroblud]

The should just apply a filter to remove it. Can't be that hard. Just find the frequency of the hum and lower that. Done.

[@expucci]

thats`a milanesa