In der heutigen Folge von Abenteuer Leben auf Kabel Eins konzentrieren wir uns auf das Schnitzel-Duell, bei dem drei der besten Schnitzelvarianten gegeneinander antreten. Denn wer liebt es nicht, ein saftiges Schnitzel zu genießen? Wir werden die verschiedenen Zubereitungsarten und Fleischsorten genauer unter die Lupe nehmen und sehen, wer am Ende die Nase vorne hat.

Schnitzel-Duell: Die drei besten Schnitzel Varianten | Abenteuer Leben | Kabel Eins

Today’s task for our three favorite chefs, Kaufmann, Christian Hensel, and Achim Müller, is all about Gummi Schnitzel. The chefs will be presenting their favorite Schnitzel recipes, showcasing three variations from classic to creative.

Christian Henze starts with the perfect, juicy Schnitzel. He uses free-range pork meat and removes the fat to make thin slices, around half a centimeter in thickness. He takes the top cut of veal or pork, removes the silver skin, and after pounding with plastic foil, adds pepper, salt, and Swiss cheese or Gouda. Next, he adds sautéed fresh mushrooms and onions, and the Schnitzel is ready to be served.

Achim Müller goes for his favorite Kasseler Schnitzel recipe. Achim takes smoked and pressed Kasseler, seasons it with salt, mustard, and paprika, and fries it in the pan. He adds fresh onions and green peppers to serve as toppings. Achim’s secret weapon is his mother’s potato crush recipe, made by mashing boiled potatoes and adding butter, sea salt, and olive oil.

In Düsseldorf, Hoffmann’s variation of Schnitzel comes with a delicious mushroom cream sauce. His secret for the perfect mushroom sauce is to let the mushrooms sauté with the onions and oil without adding any salt or pepper. He then adds a splash of white wine, salt, pepper, and heavy cream to finish the sauce.

The Chefs’ Tips and Tricks

Christian Hensel emphasizes the importance of using fresh herbs and giving the Schnitzel a unique twist by adding unusual ingredients like Gouda cheese.

Achim Müller suggests adding some spicy mustard to achieve a sharp flavor and using his mother’s potato crush recipe adding a special touch to the dish.

Dirk in Düsseldorf highlights the rule of not using any salt or pepper during the sautéing process because the vegetables will release moisture and lose their flavors. Once the vegetables are cooked, add salt, pepper, and other seasonings.

Hoffmann advises selecting starchy potatoes to achieve perfect Bratkartoffel or fried potatoes.

The Schnitzel recipes presented by our chefs guide us on how to make the perfect Schnitzel from start to finish. Each chef shares their cooking techniques and their unique twists on this classic dish, making it a personal masterpiece. It’s no wonder these are some of our favorite chefs; they inspire us to be creative and enjoy the fantastic world of cooking.
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