How to Make Chicken Schnitzel and Potato Roesti
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Host Julia Collin Davison fries up crispy Chicken Schnitzel, equipment expert Adam Ried reveals our top picks for cooking thermometers, and test cook Keith …
What a dangerous thing – to shake a pot of oil over a gas burner ! A little nuts!
I don’t want to make it, I want to sit down and enjoy this delectable wonderful chicken dish you’ve made!!!! Boy am I hungry now…how about some wine! Bravo!!!
Rösti. It's Rösti. No 'e'.
18:29 There is an *INFINITELY* better way to do this — and all in one go:
1. Spread the potatoes in a single, even layer edge-to-edge across the surface of the towel, except leave two inches empty at the edge of one of the shorter-length sides.
2. Starting at the other shorter-length edge, where the potatoes come right up to the edge, begin rolling-up the towel onto the layer of potatoes, like you would make a pinwheel cake.
3. Once it is all rolled up you'll see why you left two inches empty at the other edge; it should now have some of the potatoes slid into it.
4. Now gradually twist the ends of the rolled-up towel in opposite directions, tightening the roll until it starts to buckle into a more knot-like shape.
5. Unroll the towel and shake over a very large mixing bowl or a very large baking sheet to catch all the dried potato shreds.
You will use this technique quite a lot for various similar tasks.
I hope this helps.
The Schnitzels were way too thick. Otherwise perfectly authentic.
Very Cool Julia!!
The chicken is to thin ! Don't use flour ! Use seasoned bread crumbs ! Serve with mashed potatoes, delicious !
I have an induction stove top and can not move pot back and forth, what would you suggest?
So you get rid of the natural potato starch and then, you add some? Why wash the potatoes? It will get gummy with the corn starch as well.
About thermometers. Why don't we talk about the real ones without cables? For example "Meat it" or "Meater" ??.
What was the measuring cup that she squeezed the Mayo out of?
Hi there, JULIA!!! 🤗 I want to try to make the chicken schnitzel 😋 Looks YUMMY!
I LOVE your hair style! You Always lookin' GREAT.
Stay Safe always
Finally!! I am so pleased to see that Julia has her hair pulled back and away from food that she is preparing. It is hard to take others seriously when this isnt the first thing that long haired culinarians do. Thank you ATK.
great 'new' format.
I love most of these videos, but no way in hell am I going to be sloshing around hot oil.
20 minute mark what temp setting on the potato's ?!
You guys rock. I love your videos. Thank you!
I am a fan of A.T.K. I have learned a lot from you all, and, I have enjoyed watching you performing your cooking art. However, I still miss the "Bowtie."
Nice sharing ❤️🤝❤️ Thanks Chefs
Erin had some great tips – especially the one for freezing a batch of red pepper sauce.
I love ATK and the recipes and helpful hints. I just wish they would get away from using cling wrap.
How can I trust this recipe if you can’t even SPELL rösti?
Leaving the silverskin on the chicken will make a tough meal.
Please stop using vegetable oil and show us healthier substitutes. It’s a shame with everything we know about the inflammatory nature of vegetable oils that you are still using 1980 oil.
Back in Jan of 86 was blessed to tour the Holy Land. A dinner option at least 3 nights was turkey schnitzel. After going next to Egypt and seeing all the pigeon coops, the running joke was that we wouldn't eat pigeon snitzel!
ATK
Hello 🤗
Salutations 😋
… Wait, you can freeze red wine? I don't have to waste it by forgetting it until it separates?
She really is an artist with her schnitzel recipe! Bravo well done!
Thank you! I need your plastic wrap dispenser! Who makes it? Thanks, again.
For pete's sake! Take off the rings when you handle raw meat! I noticed one of your other cooks has started taking off her rings. Finally. Unless you're scrubbing the rings with a soapy toothbrush when you wash your hands, you aren't being sanitary.
Two classics that bring back memories.
And a realization that simple tweaks in recipes often arrived by different cultures or regions can really take the same old thing and add variations.
All done really frugally. Which is a necessity these days.
It's heartbreaking to find out when a pasta dish calls for a cheese that can cost 12-20 dollars a pound and requires half a pound.
Why I started buying bulk herbs/ spices and growing herbs .
A real game changer.
Great show👍👍
Hey, Julia! How about letting us know where you got that handy plastic wrap dispenser? I don't recall Adam ever doing a review of dispensers like that one.
Yummy. You guys are the best!
Too bad the Thermapen Mk. IV has been discontinued.
I love the mustard seeds popping it’s like mustard caviar. Stoneground feels like the cheap version now.
Learn how to cook.
Thank you very very beautiful
Save yourself effort and money: defrost and squeeze moisture out of frozen hash browns.
And potato starch works better than corn starch.
You lost me with the crazy apple recipe which I would never ever make. In fact, your production did nothing to even convince me I should make it. Keith, allow the potato water to sit for 5-10 minutes. Pour it off … and save the starch … you don't have to add corn starch. To all my beloved ATK cooks … I am very disappointed in your very bland kitchens. BORING! By virtue of your jobs, you have access to some wonderful kitchen designers. Does not have to be expensive … just creative … which is what ATK is all about … Right?
Any chance you can give me the name of the plastic wrap dispenser you used as well as the round mallet?
I love schnitzel with a squeeze of lemon juice only. I will have to tey the remoulade