Feed Me Bubbe Episode #19 Chicken Schnitzel Closed Captioned by Project ReadOn

**Captions by Project readOn** When I need some good Kosher food, there's only three words I need to know: feed, me, bubbe. (theme music) Today, we're gonna make chicken schnitzel. And you know, Jewish people come from all over the globe. And wherever the country is or the place where they live, they adapted some of the customs and the recipes. And like schnitzel, wiener schnitzel was from Germany and Austria. And in Israel, they use turkey a lot. They have turkey schnitzel. But I'm going to make chicken schnitzel. It's my grandchildren's favorite. And, you know, chicken *** are non-fat. And so, there really isn't that much. So, once in a while, you have to give yourselves a treat. Specifically, if the grandchildren eat it, what more can you ask? Oh, I wanna show you something that I'm very proud of. Look, I made one sample with my daughter, and I'm in the process of embroidering another with my daughter and my granddaughter. And I do this one when I'm watching television, I wanna relax. I'm very proud of it. Specifically this sample that say "Feelings come from the heart." And that's just like how I feel. And, oh, let's begin, let's start my chicken schnitzel. The ingredients for chicken schnitzel are very simple. Your boneless chicken breast, flour, an egg, about a quarter cup of water, bread crumbs and a little bit of seasoning: garlic powder, onion powder and a little bit of black pepper. And this is the whole total of the ingredients. First, I'm gonna show you how I grate bread crumbs. Let me explain to you. I like to have my own bread crumbs. You can go to the bakery, and you can get day-old challah or day-old rolls and grate it yourself even in the processor. Or if you don't need much, grate it by hand. And then what I do is I place it in a bag and have it in the freezer. Whenever I need it, I have it ready. So, let me explain to you about the hand grater. There are several sides on it. This big wide side is good, sometimes, if you're shredding onion or cabbage. If you want... It shreds it by hand. These narrow sides I never use. This other side is very small. And I like this side for the bread crumbs. And all you have to... Of course, you have to be careful because, you know, the edges are kind of rough. So, just take your roll or your challah. And by the way, when I do challah, I take off the top crust because you don't need the crust. You need more of what's inside. And just rub it up and down. See the crumbs coming down? That's all there is to it. Watch your fingers. Don't get too close. The next is we use white egg. And then like I always say, break it in a clear bowl, make sure it's fine. Take a fork and just give it a little bit of mixture. And then what I add to it is, oh, about a quarter cup of water. Reason being that the egg is used as a coating, the coating for the flour and the bread crumbs. Just mix, so it's well-mixed. And flour, I just like a little seasoning, Not much. And you really don't have to measure. Pepper, not too much. A little couple of garlic powder, a little bit of onion powder. Take your spoon and mix it all together. It just adds a little flavor directly to the chicken breast before you put all the coating on. The first thing I like to do is check the chicken breast. Sometimes there's a piece of fat. And cut that off. You don't need this.. I don't have a sharp knife, but it'll work. There, just cut that off. You don't need that. And then place the chicken breast in a plastic. And I have a mallet. And *** it. You have to make it, so that it becomes almost double in size and thin. That's the whole thing about schnitzel. On both sides. And see how it snaps right in? Oh, if you don't have a mallet, take a cover of one of your pots, if you have a heavier one, And just gently. You don't wanna break into it. But it'll come to break the meat, but it won't separate it. See how it's expanded? I think we have a pretty good size. How is that? I just did one a little... Here, look at this one. Look how it expanded. And see how thin it is? And now we're ready to coat and fry. Oh, let me wash my hands. Wait a minute. Hey, Bubbe. Yes? Knock, knock. Who's there? Ask Bubbe! Oh. Who's there? Okay, Bubbe, today's Ask Bubbe comes from svillethomas who asks, "Should I feel out of place watching these videos if I'm not Jewish?" Absolutely not. And joy... Jews are all over the world just like anyone else, any other nationality, Italian, Irish. I make Irish food, I make corned beef and cabbage, and I make chicken cacciatore and spaghetti and meatballs. Watch the show. Enjoy it and try our recipes. You can get... I make it kosher, but you certainly can get all your food supplies in the market. Try it, and let me know if you've tried one of my recipes. I'd love to hear from you. So, to sum up the answer, you don't have to be Jewish to watch the show. Absolutely not. Enjoy and try the recipes. You'll develop new taste buds, and you might find something that you never thought of and enjoy it even more. Try it, you'll like it. And now it's time for the Yiddish Word of the Day. Bubbe, what's today's Yiddish word? Today's Yiddish word is a very important word for everyone all over the world. It's tsdoke. And it means helping the poor and helping with aid. And I have to tell you about my young years in the past. When I was growing up, they didn't have these the charitable organizations or food stamps or whatever. And so, in the street where there was mostly Jewish stores, the butcher, the fish man and the vegetables and the grocery man, the women... There were several women, bubbes. Well, older bubbes. And they took their little folding chair, maybe three or four. And the street was maybe two or three blocks long at either side. And they would sit and have a little pocketbook, like those little pocket change purses, and people would drop in coins. And they would sit there, like, from Wednesday afternoon through the whole day Thursday. And then they would take all their money and collect it. And Friday morning, they would go and buy chicken and fish and challah and vegetables, put them all together and quietly pack them up and bring them to the families that they knew that were in our area and bring in to their door. Supposedly, in order to have a mitzve, which is to have a good deed, you drop it at the doorstep, and you don't mention, and you don't get any thank yous. And this was years ago, the way of charitable helping out with food and various things. So that every family would have a good Shabbos. And I thought that tsdoke was a perfect word to go with the abundance of food that we have today and everything. So, remember: tsdoke. So, let me just get this straight. So, tsdoke, it's charity, but it's more than charity because you're giving directly to the poor to help out instead of an organization. Well, yes, but today, organizations give to those families, too. It's well-organized and so forth. But I remember today how we used to go buy in the street. Everyone goes to the supermarkets today. You don't find the streets with small, little stores, each with individual specializing. And this was the days. So, there was always charity, and there was always tsdoke around. But when I was growing up, this is the way they did it. And did very nicely and quietly, never looked for thanks, never looked for appreciation, dropped it off at the door. And the families that received it were so happy because they were proud. They didn't know who dropped it at their door, but they knew they had food, specifically for Shabbos. So that everybody would have a good Sabbath. And everybody here at "Feed Me Bubbe' appreciates. We've been getting a lot of press coverage lately. "ABC World News"... Oh, yes, I have to thank you, everyone. And also, "Australia World News." I'm not sure if that's the exact name. I've heard that, possibly, we're on "Fox and Friends." But the one thing is is that there are audience... Even Hong Kong. Hong Kong, I wouldn't believe it. Do you know we've got e-mails from China? Mamma mia! It's to believe. I didn't realize that the country is so small that within minutes, we got it from all over the world. I guess I am old. I'm not updated to the skills that the young people have today. But at the same time, you're performing tsdoke, helping out all those people e-mailing and getting those e-mails out. And I hope, specifically, that the young people who would like to cook, and they're working, and they're busy, and I hope I can find shortcuts, so that you'll have the taste and the traditions and the memories, as well, that you have in your families. I hope you all benefit by it, even such. So, wherever you are, either UK, Hong Kong, Japan, Germany, Israel... Australia, Israel. ...etcetera, etcetera, take this opportunity to give tsdoke. I got to tell you. Do you know we got the e-mail from India? Did you see that one? We got an e-mail from India? Oh, my goodness. Yes, one mail. I have to see that. One e-mail. It's... I don't know what to say. Every time I look at the e-mails, I'm surprised. Thank you so much. Well, if you want the opportunity to go and to see "Feed Me Bubbe" before anybody else, make sure to check out me.dium.com. That's M-E, dot, D-I-U-M, dot, C-O-M. And sometimes Bubbe goes on and talks to everybody. And we also reveal all types of really cool things. Make sure to sign up for our newsletter. And make sure to check out the phone number that's listed at the end of the show. Call Bubbe. And we will try to get your voice on our show and maybe even have Bubbe answer some of those questions. We appreciate all the information that you give us. It's helpful. Thank you so much. We'll be right back. Now, Bubbe, you know how I'm always bringing my notebook around, that I'm constantly... Yeah, always schlepping. Exactly, I'm schlepping it all over the place. Right. There's now an easier solution. How? GoToMyPC. GoToMyPC can save the day. How? Now, it lets you access your PC from anywhere. So, you can be anywhere. So, for me, it'd be excellent. I can go away for a couple of days, and we can work it out, the... Yeah, you can grab the file you need, and you can be fine. You don't have to worry about, "Oh, the file's stuck on my PC." You can just grab it off the PC by using GoToMyPC from any computer anywhere. Wonderful. Alright, so what am I supposed to do? It just makes life easier. So, then go to GoToMyPC. You can operate your PC just like you were there. You understand that. So, use all your programs, your file and network resources and your e-mail from anywhere. So, here, we're looking at our computer right now. And the thing is is that our users can actually go and use GoToMyPC free today. Special offer just for our "Feed Me Bubbe" viewers. So, it's gotomypc.com/podcast. That's correct, 30 days of GoToMyPC free with unlimited access by going to gotomypc.com/podcast. Well, I'll tell you, if it's good for Bubbe and Avrom, it's going to be even better for you. Try GoToMyPC free today. First, I add oil to my fry... Heated frying pan. I put the frying pan at about medium and, oh, about a tablespoon of oil. I like to use light olive oil. But you can use vegetable oil, canola oil. Just spread it around. And so that the oil has a chance to heat up. Then I take my chicken schnitzel, and has three steps: once in the flour, then once in the egg wash, and finally, in the bread crumbs. And this is what it gives it the flavor and the crispiness. Spread it out. That's one. And now, we'll do the second one the same way. Flour on both sides. Not too much, just enough to cover, so that the egg wash will stick to it. And now when we have the egg wash stick to it, the bread crumbs will stick to the egg wash. And it only takes minutes, in no time. And you have to watch it, You don't want it to burn. Here we are. A couple of minutes, turn it on the other side, and you'll have chicken schnitzel. And when it's done, what I generally do is place it on an aluminum foil pan, put it in the oven, about 200, 250. And you can keep it warm and serve it. Or what I like to do, make ahead of time, put it in the freezer. Place a piece of aluminum foil between each one, freeze it. And then when you're ready to eat it, take it out of the freezer, put at 400 degrees. And in no time, it'll be crispy and crunchy. So, you can have a meal right off. And if you make extra, you can have it next time for freezing. Well, let's watch now. Before you know it, it'll be ready to turn over. Well, it just takes a couple of minutes. And then flip it over. Oh, look at how nice it looks. And hear it sizzle? Oh, it's perfect. It doesn't take much oil at all. Another couple of minutes, and it's done. My schnitzel is done. It takes minutes. And this, I'm going to heat in the oven, 200 to 250 degrees. And have it ready for dinner. And that's all set. Turn my stove off. I'll place it in my oven, and I'm all set. I just finished making my chicken schnitzel. And I wanna show you the way I plate it. I like it served with carrots. And I like the white noodles, the curly noodles. It's very nice. It's a little different. It makes it taste... And string beans. Ess gezunterhait! Enjoy. (music playing) This podcast is brought to you by Guertin's Graphics and Awards. Guertin's Graphics and Awards family-owned business for over 40 years. Guertin's Graphics and Awards, all your graphics and awards needs. Hi, this is Judy in Studio City. I thought that I saw you on television last night, and I've been watching the various shows you've posted on the Internet. I especially was interested in the one on making mandel bread. I think I've been looking around for those old ice trays to do with what she did to bake them that way. I can't find them anymore. I guess everybody else was ahead of me. Anyway, here's a little tip to Bubbe: After when you make a mandel bread, if you take the dough and put it in the refrigerator a little while, maybe an hour or two, and then take it out, it, like, hardens up, and you can make it into the loaves way much easier. And you don't need the ice cube trays. Anyway, good cooking. You're adorable. I don't understand why you're not on JDate, and you're doing bubbe shows. I think you should be doing both. Bye-bye. This podcast is part of the Blubrry Network where listeners and podcasters come together. blubrry.com. **Captions by Project readOn**