Wiener Schnitzel Holstein w/Beer Braised Red Cabbage & German Potatoes Recipe - Cook & Review Ep #10 скачать в хорошем качестве

Wiener Schnitzel Holstein w/Beer Braised Red Cabbage & German Potatoes Recipe - Cook & Review Ep #10

Wiener Schnitzel Holstein w/Beer Braised Red Cabbage & German Potatoes Recipe Want more? Check out the Cook&Review Playlist: https://goo.gl/RnfcLy If you like these videos subscribe to KBDProductionsTV: https://goo.gl/WahCaK ------------------------------------------------------------------------- Ken's Vlog #673 - Happy Birthday Wishes from Ben, Crazy Busy Day, Bike Repair Fail, Paul's House    • Happy Birthday Wishes from Ben, Crazy Busy...   ------------------------------------------------------------------------- Tickled Toad Pub & Grill: http://tickledtoad.com/ ------------------------------------------------------------------------- CraveCon 2016 website and Tickets: https://cravecon.com/ ------------------------------------------------------------------------- Ken Domik KBDProductionsTV ------------------------------------------------------------------------- Vlogging Channel -    / kendomikslife   KBD Uncut & Raw:    / kbduncutraw   KBDPeriscopeTV:    / kbdperiscopetv   T-Shirts: http://kbdproductionstv.spreadshirt.com/ ------------------------------------------------------------------------- FaceBook - https://goo.gl/nW12nd Twitter - http://twitter.com/#!/@kendomik Instagram -   / kendomik   Skype - kendomik tumblr -   / kendomik   Stumbleupon: http://www.stumbleupon.com/stumbler/k... Google+ - https://plus.google.com/1131371943345... Flickr: https://www.flickr.com/photos/kendomik/ Vine - https://vine.co/Ken.Domik iTunes: https://goo.gl/cDCOJz SnapChat: kendomik Periscope: kendomik Pintrest:   / kendomik   Music by Kevin MacLeod http://incompetech.com/m/c/royalty-free/ Song: Slow Ska: ISRC: US-UAN-11-00838 Song: Peppy Pepe - ISRC: USUAN1100115 Song: Mining by Moonlight: ISRC: USUAN1200095 I have a Creative Commons License with Kevin MacLeod and have the rights to use the music in this video. Creative Commons License for Kevin MacLeod, Link... http://creativecommons.org/licenses/b... Information from: Ingredients 1 cup flour 1 cup fresh bread crumbs 1⁄2 cup milk 6 eggs 4 (3-oz.), 1⁄8"-thick veal cutlets Kosher salt and freshly ground black pepper, to taste 8 tbsp. unsalted butter 8 oil-packed anchovy filets 1 tbsp. finely chopped parsley 2 tsp. finely chopped capers Juice of 1 lemon Instructions Place flour and crumbs on separate plates, and whisk milk and 2 eggs in a bowl. Season cutlets with salt and pepper. Coat cutlets in flour, then egg mixture, then dredge in crumbs. Heat 2 tbsp. butter in a 12" skillet over medium-high heat. Add 2 cutlets and cook, turning, until browned, 4 to 5 minutes. Transfer to a plate; repeat with 2 tbsp. butter and remaining cutlets. Return skillet to heat. Add 2 tbsp. butter; crack remaining eggs into skillet; cook until whites are firm, about 3 minutes. Place an egg on each cutlet; crisscross 2 anchovies over each. Return skillet to heat with remaining butter; cook, swirling, until brown and nutty, about 30 seconds. Stir in parsley, capers, and juice; pour over cutlets.