hi I'm Gwen frist from the Cape Cod times we're here today at the Aqua girl in sandwich with co-owner and chef Gert Rosh and Gert you're gonna show us a dish that you grew up with when in your native Germany I'm gonna step out of the way and let you get to work okay all right thank you Quinn what are we going to do today is we going to do schnitzel and probably a lot of people gonna ask me why why doesn't he do real but it's not really true that you have to do just real you can use pork you can use chicken you can use turkey you can do venison you can almost use any kind of veal so what we're having here be using a chicken and what we're taught but we're going to do is we're going to pound the chicken because the most important thing at the schnitzel is studied it's in li pound it and what we are doing is we put it between saran wrap and then we count that as soon as possible the nice thing about the saran wrap is that first of all it doesn't make a mess because if you would have that piece of meat it's laying here on the chopping block and you pounding it out the way we're doing it right now you will have juices all over the place and it's going to get real real messy this way the saran wrap keeps it all inside so now you remove two saran wrap and we have this really beautiful fresh and thin chicken breast you see so - to do this schnitzel like in Germany most of schnitzels our reddit and so what you need to do is you have here some flour which I add a little bit of salt and pepper to it so it gives it a nice little spice here we have some whole eggs which I beat up you want to make sure that you don't beat the eggs too much so they they don't get too fluffy and then here we are having the breading mix and what I'm using here is a panko crust tab which is a Japanese breadcrumbs I feel the Japanese quite clumps are a little bit more crunchy than the regular breadcrumbs here we take the thin chicken breasts put it into our salted flour then we're going to put it into our egg yolks leave it right in there and then we're going to put it last into our panko crust now the one thing which you have to make sure is this to which I would like to tell you you cannot reuse this stuff here because if you have you have that meat in there with the flour and you with the eggs you know I mean you can break more than one order but absolutely your plating is done you should get rid of it because it doesn't hold and there will be some bacteria in there so here we go here's our schnitzel which is now credit and now comes now the only thing we have to do is put it in our frying pan now you see these the frying pan is nice and hot and the oil is hot which is very very important because if the oil is not hot the oil will penetrate the breading you see this right here now how nice it is it will penetrate the breading which would make the schnitzel would make the schnitzel really really greasy so would you like what you wanna do is this when you cook a schnitzel you want to make sure that you move the pan as much as you can be careful because you don't want to have that hot fat spilling over and burning you but you see this is the way to do it you want to move the fat you want to make sure the fat floats on top of it too then when it's nice and crispy like you see it here you turn it around and this is basically done you see how fast it goes now what we want to do is this you want to remove the schnitzel for a second you see this will only takes a few minutes on each side it's because it's so thin and the fat is so hot and you don't want to overcook it so now what we're doing is we're removing this oil and what we're going to do now is to make the schnitzel really tasty we're going to add a couple of pieces of butter now you're probably gonna say oh my god all this fat all this problem you know is it's not very how thing about you now between you and me it's really not bad you just don't have to eat you cannot eat schnitzel every day you can only eat schnitzel like once a week or something like this so we put it in there for one second you see to give it that nice flavor you move it around the pan put a little bit of butter on there and here we go let me put it back on the plate now what are we going to do is we're going to just put a little bit of the brown butter on top of the schnitzel here we go and now you've got the perfect schnitzel I'm serving spaetzle with the schnitzel bets Lee is a pasta which is done with eggs and flour and a little bit of milk salt not to make it's all mixed up together then you put it in boiling water and you take it out after about three four minutes and you try it and then whenever you need if you sort it in Nice frying pan so now we're going to go ahead and we're going to plate so they're gonna add the spaetzle we're going to add the schnitzel and we're going to add a little bit of red cabbage and we're gonna give it a little bit of color with some beautiful fresh picked basil and here we go you