Hey Sam - love the show and merch. Been subscriber for a couple years. Any chance you would consider doing Wiener Schnitzel with a kicked up Sam sauce? Something a little different. Thx
Bin neu hier und habe aktuell verdammt Lust auf ein leckres Wiener Schnitzel. Kann wer ein Restaurant empfehlen? Bei google ist mir die auswahl zu groß
Bonuspunkte wenns auch gute vegetarische Optionen gibt (für meine Freundin)
Danke
Hi everyone,
I'm from Germany and I love Wiener Schnitzel. There's plenty of variations to the Austrian original, though, and one of them is from Italy.
Every time I order it at an Italian restaurant, it's delicious, but it tastes distinctly different compsred to the original. Does anyone know the recipe for this Italian Wiener Schnitzel?
Thank you so much!
PS: It's not cheese. Google showed me some recipes with cheese, but that's a wholly different recipe.
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In yesterday's show you mentioned something about a chicken schnitzel you plan to eat in Frankfurt because of the pork. Pork Schnitzel is more of a German variant (called "Schweineschnitzel") of the original Austrian dish, and Austrian law actually requires that Wiener Schnitzel (Vienna Schnitzel) is made of veal.
Now I'm German myself, and in my personal opinion a good Wiener Schnitzel is one of the finest dishes in the world, I'd always prefer it to any of its many, many variations (some are mentioned on the Wiki page I linked above), specifically chicken schnitzel. It must be cut very thin and is often served with a lukewarm potato salad, which is heavenly in itself.
Try to find an Austrian restaurant in Frankfurt and look for Original Wiener Schnitzel, maybe ask a local cab driver for a tip or maybe someone else can give you a recommendation who knows Frankfurt better than I do.
Hi! Longtime lurker here. But always looking to perfect specific techniques.
I’ve been trying to up my schnitzel game after having some insane schnitzels in Vienna. I know it’s a bit for show, but it’s been fun trying to get it right. Do you guys know what I’m talking about, that crazy soufflé when a schnitzel is fried such that there are wrinkled pockets of air between the meat. See pic here.
I’ve since learned the breading needs to be super dry, that you need to “be able to sit on it without making your pants wet” writes a famous Viennese chef lol
Here are my first three attempts
I’ve been swirling the oil but I think it has something to do with the flour vs egg vs breadcrumbs. Sometimes the soufflé has liftoff and other times it just sticks to the meat like glue.
Or??
Would be grateful for your help!!
I keep driving by Wienerschnitzel and keep getting reminded of my 2020 trip to Germany and Austria that never happened. Is there any places in Bakersfield where I can order a schnitzel?
I’m having this intense craving for an authentic wiener schnitzel plate. Are there any places in LA that come close?
Background: Jewish guy from Chicago here. Over the past year or so I've become a big fan of Baton Rouge music.
Question - I've heard Boosie reference wiener schnitzel maybe a dozen times. For me, that's something my grandma used to make. Old Jewish recipe. lol. What's the BR connection? Is this like DC and glizzy or did breaded, fried veal somehow make its way from the shtetl to down there?
