I like your attention to detail. I am a second generation German living in South Africa. With a German Dad, and a South African Mom, as an adult marrying a German I had to teach myself all the German cooking. It has been a challenge, but my husband is proud of my efforts. Especially Christmas baking, Stollen and many varieties of biscuits. My children are learning from me, too. Which I am happy about. Passing on these precious traditions are priceless
Make sure you write down your recipes or alterations to recipes you have used as I loved growing up, learning from my mums cooking but many of the recipes we used were lost as they were not always written down.
I m a German who lives for a very long time in Belgium. I still prefer my German food. My favourites are Thüringer Klöße mit Rouladen and Königsberger Klöpse
French Fries originally come from Belgium. American soldiers named them after trying them for the first time during the First World War. The Soldiers incorrectly thought they were in France and thus named them “French Fries”. The name stuck. Spent many happy years stationed in Northern Germany.
When keeping the schnitzels warm in the oven, you are probably best to put them on a cake rack so as to keep air circulating around them to prevent the crumb going soggy. Oven temperature around 100 degrees Celsius is probably ideal as it will keep the schnitzels hot without cooking them much at all. I would also do the same for the cooked chips however, we usually deep fried our chips.
Love this! I especially admire that you are not wasteful with your ingredients, such as flour and breadcrumbs. Thank you for the detailed instructions! ❤
You are such a great teacher! I've made schnitzel with thinly sliced chicken breast basted with lemon juice, then floured, egged, breadcrumbed. Everyone does love it. Love your simple recipes especially for light sauces for your dishes. Thank you very much!!!
Thank you for posting these. I’m of Celtic descent and my husband is German. In October we celebrate his heritage so I’m making an Oktoberfest feast. So glad I found your channel.
I lived in Mannhiem Germany for 4 years and every time we ate in a German restaurant, this is what I ordered. I loved it! Thank you for sharing this. I've got to try it for myself now.
I was stationed all over German (Hesse) for 10 years before returning to Ft. Benning, GA. I loved schnitzel, Zigeunerschnitzel and Jägerschnitzel were my favorites!
Thanks so much for sharing this wonderful recipes. The gravy is my type of gravy!!!!! Grandson will love this recipe as well!!!! Going to make it for my husband but in an air fryer! I really appreciate your time!!!!
Love it. I usually add beef broth and white wine after the onions and mushrooms are brown and translucent then reduce to a simmer, add heavy cream and a small flour paste, boil again and then season to taste😊 I'm so glad you did it like in Deutschland! I see so many videos doing it so wrong so thank you
This is what air fryers excel at, schnitzel. Serve it with poutine fries. Poutine is fries, topped with diced cheese or chedder curds and gravy. The jagar sauce would add more dimension to the poutine
My wife is from Berlin. The restaurants there would have put a sunny side up egg on top of the Schnitzel, served it with "Brat Kartoffeln" and "Kophsalat" and called it a Jaegerschnitzel. Danke fuer Ihre Videos.
It would be great if you could show people the Vienna schnitzel, it’s something I discovered a few years ago, it’s an extremely thin, large schnitzel and they use a particular method of frying that kind of has you shaking the frying pan and bathing the schnitzel in the oil and or butter and it results in the crumb lifting away, creating an air gap between the crumb and the meat. It gives quite a nice texture to the schnitzel. Interesting technique I thought.
Greetz to New Ost Mexico but the story about Pommes are not that true.... The Pommes as we know them today were invented by an bavarian chef/cook in Paris during the 18th century
This is absolutely Wonderful ;*) i love German food ! I used to go to the German Fest in Milwaukee WISCONSIN. I really Love Sauerbraten made with red wine and gingersnaps too ! Have a blessed Thanksgiving
I think because most Germans are very active; many even participate in local sports activities from füssball, volleyball and swimming. I noticed that most meals were finished with a coffee of sorts. Cold drinks after a fatty meal or any meal is very American. Most ingredients are fresh and not processed. Lastly, sugary drinks are not the most prominent refreshment; and almost all beverages are served at room temperature. These are most of the biggest observations that I made. When I got to Fort Benning after leaving Frankfurt, I must’ve gained at least 80 pounds the first year I was back in the United States after I ETS’ed.
I make Schnitzel about once a month and use pork loin or veal the only real difference between my recipe is if using pork loin is after slicing my pork loin into slightly less than a half inch I brine them for about 20 to 30 minutes and then pat them dry at which point I pound them between plastic (I save the plastic bags my grocery store has us put produce in and then cut them apart and lightly oil the sheets of plastic when pounding the pork to slightly less than 3/8 of an inch. Lastly instead of dried bread crumbs I trim the crust from slices of white bread and blitz them in the food processor. I find fresh bread crumbs give a much better taste and texture to my Schnitzel. Additionally I find dry Brad crumbs can often have odd flavor and food coated and fried tend to be not as crisp and more greasy but that is my personal opinion and you do what you like.
Wow looks amazing and so mouth watering 🤗 Most ovens have a warmer drawer under the oven, most people think its a utensils drawer. Please don't use metal utensils in coated pans it will scratch them and you could get pieces in your food. 🍰❤
We hammered-tenderized cheap pork cuts for our schnitzels, it was our way of saving money; but after seeing this video I purchased some quality pieces of pork which we didnt have to tenderize and made a hunters wild mushroom sauce, with sauerkraut'n bacon and fried slices of bread dumplings, and warm potato salad. Oh, and a potato-kholrabi-leek soup. Surely a fitting feast, inspired by watching this video of yours. We will repeat this meal in a few weeks with the addition of a black forest cake...home made, of course. Any suggestions for appetizers, drinks or ANYTHING else to enhance this meal would be appreciated as we will be having several special couples as guests (no children this time). Thank-you very much.
Wow, you are busy in the kitchen. My grandmother used to serve a liver dumpling soup as an appetizer. The recipe video is on the channel. For drink, there is also a video with German summer drinks. I think these should work fine.
That plate loaded with the fries and the sauce and the salad looks so professional - like in a restaurant. Thank you for this recipe - I have been buying these at Aldis when they have them (you really have to be there at the right time to grab them or they are gone....) and now I can make them at home :)
As an Australian, I grew up eating a wide range of cuisine from around the world, Schnizel was a frequent favourite, whether it was Chicken, veal or pork schnitzel. We didn't have it with chips or sauces, we usually had it with mashed potatoes and baked beans, with some lemon juice or cream cheese spread on the schnitzel. Thanks for your recipe. Also, we fried it in the same way you do, I see recipes in the US which deep fry schnitzel and for me, I don't really like that as it makes it overly crunchy and tastes like oily deep fried food.
I agree, deep frying is not a good idea for Schnitzel, it also drys it out very much. But even in Germany, some places deep fry it. It's not supposed to be like that.
@@MyGermanRecipes I have since seen Viennese schnitzels that do cook them in a bit more oil than we usually use but the real difference is in the way the frying pan is constantly shaken which seems to create a pocket between the meat and the crumb, an interesting effect and something I will try next time I cook schnitzels.
I am so glad I found your channel! I've been doing a lot more cooking at home in recent months - for obvious reasons. I have Prussian-German heritage but no one in my family was really much of a cook. In Mobile, AL where I live there are no German cuisine restaurants that I'm aware of. There's a couple of good ones in Huntsville, AL but that's too far away. I'm excited to make this dish next weekend! I have subscribed and look forward to trying other dishes as well. Sadly, I lack the equipment to make any sausages at home. Peace and love!
In Australia, schnitzels and chips and usually salad or baked beans are a staple, you will literally find this meal in every single pub and RSL (Retired Serviceman’s League, ie Military) all around Australia, literally in every town, it’s very popular, there are even guides that judge and suggest where the best schnitzels can be found each year. Ours are usually Chicken or Veal schnitzel. I make pork schnitzels a lot at home too with pork cutlets. We don’t have a specific sauce that goes on them but generally they are served with a slice of lemon for which we squeeze over, I also love spreading some cream cheese spread on while hot, schnitzel sandwiches are also awesome.
1 cup heavy whipping cream & 2 tablespoons buttermilk will make creme fraiche. Mix together, put in a glass jar with lid, & leave on counter for at least 12 hours. Don't use ultra-pasteurized cream & make sure you use whole buttermilk without fillers. I have tried to cut corners in the past by using Walmart buttermilk in recipes & their buttermilk is NOT real buttermilk. It has Locust Bean Gum, Modified Food Starch, & Carrageenan. I must try your sauce recipe. I grew up eating schnitzel with lemon, home fries, & cucumber salad. Oil & vinegar version in summer & sour cream version in winter.
Thank you, I will definitely try this! Good hint with the buttermilk, I happen to have some from Walmart here, I had no idea this is mixed with other ingredients. It might explain some failures of the past. With some food, you just don't expect that there is anything else in it. Thanks again, very helpful!
You are very welcome! I now buy Marburger gourmet buttermilk when in Walmart. It tastes like buttermilk of my youth. It has milk, salt, cultures, & annatto for coloring. Lesson learned.
I served 4 years at Laarbruch and another 4 at Bruggen. Over those 8 years I must have eaten more Schnitzel with jager sauce and chips than Fish n Chips from my own country. Good times.
It looks so nice your German Schnitzel with Jaegersauce. I will try to cook this. So many thanks. I love your RU-vid Channel ,because it shows everything in detail.
I love to see you cooking I have learned many things from your channel I do have a small suggestion to make I believe without the music will be a lot better it will be nicer just to hear the sounds of the food being cooked and the music is distracting thank you very much for your channel I love you
I made a new video for Schnitzel, without music, but I left this online since it is so successful. I agree, the music can be a little much but this was one of my first videos ... I'm learning on the job ;-)
Creme fraiche is cheap as chips (English word for french fries, not to be confused with crisps) here in the UK. Edit: I also love how we Europeans adopt each others’ foods and languages. 🥰
For a healthier jaeger sauce, substitute the sour cream/creme fraiche for Fage low fat Greek yogurt. We love schnitzel both pork and chicken and make it all year around. Our favourite Munich beer hall, Augustiner Klosterwirt does a great schnitzel served with dumplings, but we love making schnitzel and serving it with red pesto pasta, or chips (French fries) . Bavarian food is pure comfort food and being from Nord Ireland, we love that type of food. Bavarian Blue cheese is in our opinion the best cheese in the world….. I need to get back to Munich .
Yes, you are right. I am having the same problem with the video I am working on right now. I will have to check prices for a good clip microphone., hoping this will solve the problem. Next video will be published on Sunday. Thanks for watching! :-)
@@MaZEEZaM Y'know, considering that within a few videos of this one [by publish date], there was no music throughout the videos, excepting very brief accent music on some time lapse segments...I am curious why you are even responding to this. It is especially strange, consider that she acknowledged the fact over a year ago and addressed the issue.
@@tiredoftheliesalready I think you will find I have not been watching this channel particularly long and don’t watch based on date of upload but by food I am attracted to. My comment is also 3 months old and in watching this video again so as to better answer your question, I have been reminded how irritating I found the background music.
@MaZEEZaM I will agree, the music she used at the time (a very new time in her channel) was not the best choice. But she adapted and corrected the problem; she even addressed it in the comment from one year ago above yours. I would usually guess that perhaps you did not see her comment, but that possibility would not make sense, as you specifically stated "your videos...", indicating you must have read her comment, yet still wanted to add your displeasure. So yes, your comment is three months old; but her comment acknowledging and stating she would address the concerns was over one year old. Of course, at the end of the day, we can comment whatever we want. It just seems somewhat negative towards her and her channel to point out problems that she had already spoken to and fixed. With that said, it was nice to be responded to without the usual vitriol of most responses when you question something. It also shows something positive that you were willing to look back at the video to recall what made you write the comment. To that, I say thank you; not many would have spent any time at all thinking before they got angry at the comment I made. Hope you have a good day/night (depending on where you are). Also, good luck on your video adventures on RU-vid -- there's a high noise to good content ratio these days.
I really find this channel helpful as my wife who loved Germanic cooking died recently so I having to learn for myself . However the guitar music in the background is very annoying . Aber vielen dank fur alles .
I'm a bit late to the video if you do this again I suggest seasoning flower instead of meat self will help more evenly coat and will give breading more flavor
Breading more flavour but you are still better off seasoning the meat directly as when seasoning is added to the flour, you dramatically dilute the seasoning into the flour which for the most part isn’t going on the meat. You could however do both. Adding herbs such as thyme, oregano, basil or parsley to the bread crumbs really adds nice flavour to the finished schnitzels but I recommend using dry herbs as I find the moisture in the herbs can really cause the oil to spit.
It was very difficult for me to hear what was being said while you were cooking. You have a great mic for speaking however it's so good it picked up more cooking sounds than speaking. Other than that I really appreciated the video 👌👍
Creme fraische: add 8oz heavy whipping cream to a container (I use a mason jar). Add a cultured dairy product. I use buttermilk, but I think any cultured product like yogurt or sour cream will work. Add a teaspoon of buttermilk (or other product) to the heavy cream and stir thoroughly. Cover with cheese cloth or other breathable material. Leave on a counter top at room temperature for 24 hours. Cover with lid and refrigerate. Prep time is literally less than 2 min, then 24 hours of waiting. Suuuuuuper easy and very, very good. Enjoy.
In Sweden we serve the Snitzel with anjovis and capris. After the snitzel is fried we roll a small fillet of anjovis and in the round space within anjivis we put some capris. I dont know the english word for capris. They are small green berries pickled in vinegar
It was originally served with "anjovis and capris" in Austria and Germany, too. It has changed over time and now it's usually served with a lemon slice and some parsley.
@@MyGermanRecipes aha. Yes lemon we also serve with it. I live in Öland. Its an island in south Sweden. It says that it was from my county, knödel orginated with polish and german people that been here long long time ago. Our "national dish" Kroppkakor (bodycakes) Potato dumplings made of raw and boild potatoes filled with salted pork, onions and spiced with allspice. They are boilled until they floates and are served with butter, cream and lingonberry. Large they are. About the size of a large egg. I have no proof if the story is true, that you got your knödel from Kroppkakor, but thats what i have heard. We have "Kroppkaks stands" in many places here, like hot dogs stands. They are delicious and i eat them as often as i can
I didn't think the music was loud but good background sound. But the mic must be near the stove as the frying sound drowned out your voice. You might need to position the mic a bit differently to pick up your voice better vs the stove top
I make my own crème fraiche. I cup of heavy cream with 1 1/2 teaspoons buttermilk. I cover with a cheesecloth and let it sit out in a cupboard for a day
I'm very sorry that you can't hear my voice. It seems that some devices have a priority to music while others can hear me perfectly. In my newer videos I avoided a background music in order to make my voice be heard better. Thank you for watching my videos!
First video I've watched from you and the food looks delicious! I'm from New Braunfels, Texas and one of our German restaurants burned down a while back and they served a good Jaeger shnitzel! We will definitely try your recipe! Thank you!
Oh no! So sorry the restaurant burned down! Everyone tells me to visit New Braunfels but in all 10 years here in Texas I never made it 🤷♀️. I hope my recipe will make up for the loss of that restaurant!
Quite often it is not really needed to purchase crème fraîche because one could easily use fresh and sour cream as that crème fraîche is just half way between the two and more expensive. By this method one can adjust the tanginess of the jägersoße to one specific taste and the creaminess rather than the set method of what the crème fraîche allows. AS that my father is very much Bavarian, it is quite often I make my own schnitzels and I often use chicken breasts over veal for price as well as taste. I also make pork schnitzels however I have Australianised it by crushing Arnotts BBQ shapes for additional taste however I do recommend the plain version when using the jägersoße method.
Australianised it lol, I’m also an Aussie, I’ve never heard of using Arnotts shapes for the crumb. It would certainly add much seasoning however I think I would try as combined with normal bread crumbs so as to keep the moisture in the crumb.
yes please - the music is not necessary - if you would like to keep it, then only at the very beginning and at the very end, once the instructions are done. thanks!!!!!
I'm so happy to have found your channel. I have loved Jäger schnitzel since traveling to Bavaria in the early 1990s. I have been looking for a Brötchen recipe and will give yours a try. Do you have an authentic brätwurst recipe?
Welcome to my channel! I am not sure about your Bratwurst question. Do you mean making my own bratwurst from meat? I currently don’t have that. I only have a Weißwurst recipe video so far. Or did you mean cooking with Bratwurst like Currywurst (I have that)?
Thanks for the reply. I meant making your own brätwurst from meat. I like to make my own sausage and have been looking for an authentic brätwurst recipe. The brätwurst here in the US is different than what I had in Germany. Please post your Currywurst recipe if you haven't already done so.
usually , when bread something especially chicken, I'll go through milk then egg then bread crumbles , an find the breading doesn't come off in the pan , an I can do the mix again an Double coat them
I reached my limit, it's the. "music," 'strum-stra, strum-stra, STRUM-STRA-STRUM-STRA, strum-stra, strum-stra, STRUM-STRA-STRUM-STRA,' over and over, ad nauseum. It's like sneezing in your hand and then grabbing my hand. I don't want to be infected by that sound-that if I listened long enough-would loop in my brain incessantly. Too bad I have to miss the video.
There is a major difference between sour cream and creme fraiche. Sour cream has about 20% fat, where creme fraiche has around 30%. In many recipes you will not notice much of a difference, however sour cream will break in an acidic environment which leaves you with nasty curds and water, where creme fraiche will not break. So if you plan to put sour cream into a acidic sauce - don't. Use creme fraiche. As someone else noted: Get some cultured sour cream or creme fraiche with active cultures. Add a teaspoon or so to some heavy cream, mix and let sit in the fridge for a few days and you will have cultured creme fraiche with around 36% fat content.
Instant Jäger sauce powder is available from Amazon, and you would add tinned or fresh sliced mushrooms to bulk it out. You can also ring the changes by adding heavy cream for a Rahm Schnitzel, or curry powder and cream for Curry- Rahm Schnitzel. You should also try Zigeuner Schnitzel (Gypsy Schnitzel), which consists of sliced red bell peppers in a tangy, paprika based, almost sweet and sour sauce. The Pommes (fries) should be deep fried at 180 centigrade until soft, then drained and cooled before refrying at 200 centigrade until crisp. They are then drained, put in a bowl and tossed with a little salt. Olive oil should never be used as it is a waste of money and can burn. Peanut or vegetable oil is better, but hard animal fat gives the best flavour. WRT the meat, I use loin of pork beaten out on both sides with a meat hammer to tenderise it and make them much larger. It also gives more surface area for the flour to adhere. Also you should season the flour, not the meat, as the salt will draw moisture out of the meat if added directly. The meat can be easily substituted with chicken or turkey breast slices for Kosher diets. In restaurants the breaded Schnitzels are put in a wire rack and deep fried to make them evenly crisp and brown on both sides, but a similar effect can be had by double coating with egg and breadcrumbs to give a thicker shell. Don’t overload the pan as the oil will cool and the Schnitzels will be greasy. It is better to cook them separately and let them rest on paper towel in a warm oven while the others cook. Alternatively they can be cooled and eaten cold, or reheated in an oven when needed.
Do you know anything about a Paprika/Caper sauce for serving on Weinerschnitzel? I’ve had this sauce from two different restaurants here in America over the years, one near Houston, Texas and the other one was in Vancouver, Washington. I have never found the recipe but have copied the flavors and made up my version of this sauce that is very, very close. Just wondering if anyone knows about this sauce. The sauce was usually served on Holsteinschnitzel, the Weinerschnitzel with a fried egg on top, one of my husband’s favorites.
Sounds like Paprikaschnitzel. Is it maybe this recipe pontificating-randy.blogspot.com/2016/04/schnitzel-in-caper-sauce-kapernschnitzel.html ? Or this one keviniscooking.com/paprika-pork-schnitzel/ ?
@@MyGermanRecipes I quite like the second linked recipe though I would still crumb the schnitzels as I find it tends to keep them more moist and less likely to overcook them leaving them dry and tough. I do however think the addition of the paprika in seasoning the pork and the creamy, paprika, mushroom sauce would be really nice and a change from my usual schnitzels and also work well with my favourite chicken schnitzels.
I am SO glad to see you shallow frying the schnitzels, that’s how I like them, too often in recent years in Australia they have switched to deep frying them which too often resulted in overly crunchy almost browned sighted bitter crumb that for me doesn’t taste anywhere near as nice as shallow fry to result in golden crumb. I suspect the deep frying was done for speed over taste. Also, the schnitzels too often are really fat as opposed to flattened out and quite thin as I prefer, personal preference I guess in all respects and that’s the great thing about cooking, we can adapt to our taste. Btw in this regard, often we have taken on some tips from the Italians here in Australia who also make thin golden schnitzels but they add chopped herbs such as parsley and thyme and finely grated Parmesan cheese to the crumb, as well as salt and pepper, this I highly recommend as it really adds to the taste of the schnitzels, just make sure you use flat leaf as opposed to curly leaf parsley and chop it finely, otherwise it’s structure causes the parsley to fall off as it pushes away from the schnitzel and it tends to hold more moisture so really spits when placed in the oil, ie, use flat leaf 😋 happy cooking.
I love schnitzel. It doesn't taste the same in the US as it does in Germany though. Not sure why. When you go to another country and enjoy the food then come home to the US the food doesn't taste anything like it did in the other country.
I have yet to find anything about Germany that I don’t absolutely love, people, country, beer ,food and frauliens, ok maybe some of the cheese and blood sausage but even then i at least tried it!
What you believe to be a painted board, in real is a vinyl food safe photo background. I am using it on top of my black granite counter top to look a little nicer. Thank you for being concerned about our health though and for taking the time to comment.
There are splatter screens you can get to cover the pan while cooking to help reduce spatter. It will still allow air to pass through while catching the grease. They come in different sizes
Well, the microphone doesn't know that the voice should be heard over the onions, it just records the sound around it. But I'm sure you didn't miss much there since you can see what I am doing.
Or poke a wooden utensil such as the handle of a wooden spoon or chop sticks as if it bubbles around them, you know the oil has reached 180 degrees Celsius.
😄 No, I'm not cooking and baking on the floor. What you see in the video is a photo backdrop made from vinyl. I put it on top of my kitchen island because it looks better than the black granite. It reflects the light better and you can also see the ingredients better with that white color.
