Host Julia Collin Davison fries up crispy Chicken Schnitzel.
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Great dish. Made twice. Remoulade excellent side, so bright and fresh.
Remoulade. ¼ cup mayo
2 T whole grain mustard, 1 T caper brine, 2 T fresh lemon juice, 2 T capers, 1 apple cored and cut into planks or match sticks, 4 stalks celery cut on the bias into thin slices. Separate fronds of fennel for garnish.
That's the fanciest tendie I've ever seen.
Very Cool!
Don't you need to wash your veggies?
2:30 Wow! I can't believe my ears! To salt a lot to compensate for the lack of spices? So non healthy! So idiotic approach!
Better put a lot of spices and do not put salt at all!
I read somewhere that the breading will not puff if you use previously frozen chicken. Is that true? Sometimes it does not puff for me, but I cook the cutlets in much less oil in a skillet.
Amazing as always, thanks Julia!
I can’t have vegetable oil, what is a good substitute?
Deep fried – no thanks
"Thin". I do not think that word means what you think it means.
Alternatives to plastic wrap? Trying to decrease the use of one-use plastics.
I need that plastic wrap holder — it’s amazing
Can we start to include considerations for climate/environment in your productions? It’s something we all need to do. Let’s not go back to “normal” – We need a new normal.
Looks great, but do you have a substitute for the salt for those of us who are sodium restricted for health reasons? I’m limited to 1500 mg of sodium/day and 1 tsp of salt is 2400 mg…yikes!
Julia you're the epitome of cooking cool nonpareil. Thank you, and Merry Christamas🎄😁🎄
Did anyone else notice the cross contaminated cutting board? I'm pretty sure you can see the wet spots where the chicken was.
Love the hair color. I watch you all the time. First time On YouTube. I love your recipes. But not chicken or fish. lol.
Another great recipe. Julia thanks for sharing your tips especially about using a cast iron Dutch oven pot and gently shaking it. Mine cooked beautifully and delicious salad although I didn’t have the celery it was still tasty.
instead of breadcrumbs, use panko.
Strip the meat off a chicken drumstick flatten and crumb it and you will have the BEST chicken schnitzel (Better than breast meat)
Save your fennel trimmings for making stock. So flavourfull.
We cook schnitzel's like my grandparents did, either in lard or tallow (no pro-inflammatory vegetable oils) and they are delicious!
chicken schnitzel is a childhood favorite, but my parents always shallow fried it, and i had no idea a puffed crust was a coveted mark of excellence—i’ve never even seen one! will have to give this a try!
Great job on the Schnitzel! If you want it to puff up even further be sure to not press the breading on too hard with your hand
Man i miss the bow tie guy!
Oh brother chicken schnitzel is fancy?!? get real!
recycled content?: https://youtu.be/E6BIPvfpte0
Is this a repeat or is this another chicken schnitzel recipe? I thought I just watched a recipe on this channel like this a few weeks ago?
😊💫 Happy holidays to you and yours
Thank you for video. Sound is out of sync though.