Classic Pork Schnitzel

all right daddy Jack's going with the blues here 165 Bank Street New London Connecticut beautiful port port city deepest water port on East Coast Houma soon-to-be Coast Guard Museum O'Neill Theater get the sub-base across the river we got Khan College here Mitchell College all the amp tracks come here New London Ferry I mean the ferries come here to London go to all the islands sorry where we're doing our thing here Chaplin's restaurant Bob Jack want camera my friend and up with all these 140 something odd recipes we're coming up on five hundred thousand hits LRU to subscribers who appreciate you all your feedback and just it's great you know it's up makes it all worthwhile to do so I'm going to do a pork schnitzel usually be under stencils with the veal but we're going to do with pork today my friend Gaspar show me his recipe so we got a little olive oil and butter to the primitive fire down on it then we got a pork tenderloin here okay so even as fats good I mean you don't really necessarily even have to trim it off because it's that's pretty tender so anyway I take a double cup and don't cut it all the way through they day when we open it up and then to pound it up I go with the big the big silent mallet first this is get it flying down a little bit then I'm going to take a little piece of this fat off you don't have to but you know since we're breading it you can pull between wax paper if you want to okay little salt pepper on one side and the flour a lot more salt and pepper hey okay the scrambled egg mixture - scrambled eggs drain out the excess and play I like do plain breadcrumbs okay the nice hot skillet Hey you know this is my recipe and I always adapt a little bit hey I do my own thing with the schnitzel I know maybe it's not classic with how I like it that's how they did it so I just sprinkle on this side here it's gonna flip a little bit of parmesan okay this is so easy so good for your family okay so we flip we flipped it over nice bottle of brown well pop it in the oven for about 5-10 minutes okay pull that schnitzel on the oven all right yeah I'm gonna put just a little bit of garlic in there water okay I got some types of capers spoon of campers the bullet schnitzel out little white wine open a fresh squeezed lemon juice what about green audience one more fat fresh butter you don't want it too wet is soft so got a butter tightens it right up that's it perfect sauce right there let me came for butter sauce let's give it a taste try it by Josh Wow where's God see now here's a hole you get two pork tenderloins I think it's for eight bucks a pack so you got four we used about a third of the pork tenderloin cost you about two or three bucks now you get about six orders out to tenders for tenders buck and a half an order to make of them you can't cook any cheaper than that at home five on one zero in on this we're going up y'all think it's good look at nephew mopping it up now let's call skillet dining we do it all the time here that's the best flavor always left in his skillet so Bob I think you're already drooling looking at this I think knowing you all these years we've been doing these videos now coming up on 500,000 and my hats off to you Bob Bob jackal productions once it from Bob I wouldn't probably have one video up on the internet and now we have 140 probably do another 8 or 10 today so there's daddy Jack's good would have blues pork schnitzel Vienna schnitzel most flavorful I love pork it's got to me the most flavor almost any any of the red meats but at this daddy Jack Scott with a blues here New London Connecticut come a visit Chaplin's restaurant adios

Channel: Chaplin's Classics

Views: 212,974

Rating: 4.8481455 out of 5

Keywords: Pork Schnitzel, Best Pork Recipe, Schnitzel, Classic Schnitzel, Austrian Recipe, Classic Recipe, Daddy Jack's

Id: i3lataOYxx0

Length: 7min 27sec (447 seconds)

Published: Wed Sep 11 2013