I have tried this method before after seeing Justine do it, it’s very nice and very easy. It’s also much less messy than the standard flour, egg and crumbs process.
Love the "crumb" way of this dish, easy & avoided all the extra mess ( and tons of oil) typical of fried chicken. Hey also what's up with the loungey electro music haha
The English term schnitzel means in general all types of breaded, fried flat pieces of meat. Due to the similarity between schnitzel and escalope, in many of the countries listed below, people sometimes refer to schnitzels as escalope, and vice versa. The dish called Wiener Schnitzel is a popular part of Viennese cuisine. It is made of veal and is traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter. The term Wiener Schnitzel is a protected geographical indication in Austria and Germany and can only be made of veal.[3] When pork is used, the dish must be called Wiener Schnitzel vom Schwein or Schnitzel nach Wiener Art to differentiate it from the veal original. Australia Beef (which may be veal) and chicken schnitzel are both very popular dishes in Australia, particularly in pubs where they are among the most widely available meals. Chicken schnitzel (less so beef) is also sold at many take-away establishments. Schnitzel in Australia is often served in the form of the parmigiana, which is a schnitzel topped with Italian tomato sauce, cheese, and occasionally ham. At pubs, schnitzel is typically accompanied by chips (French fries), salad, and sometimes bacon. Plain and parmigiana schnitzels are sometimes respectively known by colloquial names "Schnitty", "Schnitter", and "Parma" or "Parmie". where you get Mustard Chicken Schnitzel??
The worst thing I find that’s all to common is whole breast thickness schnitzel that’s then deep fried. I much prefer thin schnitzel shallow fried as she does. Squeeze some lemon juice over the schnitzel, awesome tasting, cream cheese or kewpie mayonnaise is also great on it.
Most people put the meat into flour, then into egg. You skip the flour. I went online and did some research. People claim that if you skip the flour the egg won't attach to the meat properly. Does the mustard do the job? Please enlighten me. They use horseradish instead of or with mustard in Bavaria, South Germany. You mention horseradish as well. Delicious! Did you know it's a Bavarian thing?
Joerg Detzel She answered your question in the video, "this is going to be the GLUE for the schnitzel" So yes, the mustard and egg mix replaces the need for flour.
Joerg Detzel Also learning to use ones eyes and ears is very important not only to help you learn to cook (at the end not only do you see the crumb is well attached she also says "Perfect crumb, you can see it's stuck nicely") learning to listen will help you sustain good relationships throughout your life.
MaZEEZaM does your reply (2nd posting) involve the statement that I don't listen to what people say or write? Trust me, I do. In this specific case I indeed missed out the statement with the glue, admitted. But that does not justify general statements about how carefully I read or listen. By the way, I know to cook quite some dishes, at least according to what I'm being told. BR, Joerg
Sorry, my comment was a bit mean, its just that so often I read questions from people that would not need to be asked if only they had been more observant when watching the videos.
