Luchow’s Wiener Schnitzel
Luchow’s in NYC was a staple for me growing up, and that’s why I’m sharing their schnitzel recipe with you tonight. Crispy, rich and golden, this schnitzel will melt in your mouth and blow your mind.
Recipe:
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How to Make Authentic German Schnitzel | The Stay At Home Chef
Granny's German Schnitzel Recipe has been passed down for generations. Use this same method for pork schnitzel, veal schnitzel (weiner schnitzel), or chicken schnitzel.
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✅Ingredients
• 4 boneless pork or veal chops
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon lemon juice
• 1 cup plain bread crumbs
• Vegetable oil for frying
✅Instructions
1️⃣ 00:00:25 - Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until 1/4 inch thick. Season with salt and pepper.
2️⃣ 00:00:45 - Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.
3️⃣ 00:01:19 - Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.
4️⃣ 00:01:31 - Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.
5️⃣ 00:01:48 - Place chops into the hot oil and fry 3 to 4 minutes. Work in batches if needed based on size of pan. Chops shouldn't be crowded.
6️⃣ 00:01:57 - Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minimum internal temperature of 145 F and is browned and crisp.
7️⃣ 00:02:17 - Serve hot with lemon slices.
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À la Carte - Carp | Euromaxx
Carp is a favourite dish at New Year here in Germany. We visit a restaurant outside Berlin to find out how it is prepared.
Read the recipe at:
My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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Wiener Schnitzel: A German Food From Vienna?
From the region of Bavaria and throughout the Swiss-Austrian Alps hails a culinary treasure known as Wiener Schnitzel. Wiener Schnitzel, meaning Viennese cutlet in German, is always made with veal cutlets but you can use other meats as well such as chicken or pork. In that case, however, it would no longer be considered Wiener Schnitzel, but just Schnitzel. Join us as we dive into this incredible dish with a rich tradition and history in German/Austrian culture.
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Recipe inspiration
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Timestamps:
0:00 Intro
0:32 Inspiration / Oktoberfest
1:26 Telemarketers are the worst
2:10 Etymology & Origins of Wiener Schnitzel
3:17 Frying the Schnitzel
4:55 How long was that there?
5:35 Mashed Potatoes
6:43 Benefits of using a ricer
7:19 Pro parenting tip
7:36 Divine asparagus
8:07 Final plating
8:39 Eat all of it
9:28 It's a wrap
9:47 Send us your holiday recipe wishes
10:26 Keep it exclusive / don't subscribe
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Head Chef: Lucas Palonen
Sous Chef: Laura Palonen
Video/Editing: Samu Palonen
Steak Diane with lemony asparagus
Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 15% off discount using my link:
****RECIPE, SERVES TWO***
2 steaks about 1/2 lb (227g), tenderloin or strip would be good
1/2 lb (227g) mushrooms
1 shallot
3-4 cloves garlic
1 lb (454g) asparagus
1 lemon
fresh parsley for garnish
stock (about a cup)
cognac or other brown liquor (can skip)
cream
tomato paste
mustard
Worcestershire sauce
oil
salt
pepper
Trim the mushrooms, slice them and reserve for later.
Peel and finely chop the shallot and garlic. Trim the woody ends off the asparagus. Put half the shallot and garlic on a sheet pan along with the asparagus and toss to coat everything in oil, salt and pepper. Reserve for later.
Trim anything inedible off of the steaks — they'll be covered in sauce so you won't be able to eat around big chunks of fat or connective tissue. Coat with oil, salt and pepper.
Put the steaks in a very hot pan, along with any large trimmings you might want to use to flavor the sauce. Sear the steaks as well as you can, being careful to keep the heat from getting too hot and burning the brown stuff on the bottom of the pan.
When pink juice starts to push to the surface, that's a good sign the steaks are approaching medium rare — when in doubt, pull the steaks out, because they're going to cook a little more later inside the sauce. Scraps can stay in the pan at this point to help flavor the sauce.
With the steaks out, put in the mushrooms with a little more oil if they need it to brown. As soon as you have some color on the mushrooms, stir in the remaining shallot and garlic along with a squeeze of tomato paste.
When everything in the pan is brown, deglaze with cognac (turn off the flame if using a gas stove so as to not ignite the alcohol). Reduce the cognac until almost dry. Pour in the stock, along with a squeeze of mustard and a splash of Worcestershire sauce. Reduce until almost dry.
This is would be a good time to put the asparagus under a broiler/grill at maximum heat — they'll only take a few minutes to brown and go tender.
Once the sauce has reduced to a sticky glaze, take out any beef scraps you may have left in the pan.
Stir in as much cream as you want to finish the sauce — it'll have to simmer for a few minutes before it fully thickens. Taste for seasoning — it should be a little too salty/strong on its own. Consider adding salt, pepper, Worcestershire or a little lemon juice.
Return the steaks to the pan along with any resting juices, coat them in the sauce and let them reheat for a couple minutes. Stir in fresh parsley at the last second. Serve smothered in sauce alongside the asparagus.