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  • Hello, my name is Yulia Ziskel. I'm a violinist with the New York Philharmonic

  • and today I am making my first debut as a chef.

  • Welcome to my kitchen. I will be

  • cooking for you today in honor of Mahler's festival,

  • which New York Philharmonic is hosting online this week.

  • I will be attempting to go cook wiener schnitzel,

  • and even though we cook a lot in this kitchen I have never done this

  • dish before and it is a courtesy of the Cafe at the Neue Galerie,

  • the famous museum in New York for those of you who are

  • watching from out of town, which has a

  • wonderful collection of German and Austrian art

  • and a fantastic restaurant downstairs.

  • So this is a wiener schnitzel that is the recipe provided by

  • the Neue Galerie. They were collaborating on this project with the New York Philharmonic

  • together and I'm gonna attempt to recreate it.

  • So we have turned on Mahler's seventh symphony

  • to keep us company during this cooking time.

  • Considering the situation I couldn't find the right cut of veal unfortunately

  • but I got veal chops and they look good so hopefully the recipe will work out.

  • I have two sous chefs who might run in and out.

  • Here's one, Ariana D. and Joe D.

  • I need to introduce the cameraman also.

  • Please welcome Max D. behind the scenes.

  • Now I'm gonna have to start with tenderizing this meat.

  • This is feeling weirdly satisfying.

  • So I'm going to be doing it for a while.

  • So now I have to season them with salt and pepper.

  • I love these little gadgets.

  • They make this go much faster.

  • So next we have to mix in heavy cream and my sous-chef is going to do just that.

  • Hold on, we're adding the heavy cream

  • and off she goes.

  • Well now I'm putting some oil into the pan and heating it up

  • and the process will start shortly.

  • So now I'm supposed to dip this into an oil. This is parsley.

  • We're supposed to dip it through the strainer in the strainer into an oil.

  • As I don't own a strainer this small so I'm gonna improvise.

  • I have this little spoon with the holes on the bottom

  • so hopefully that will work.

  • I'm going to do it this way and see what happens.

  • If I burn myself you will also see.

  • Okay, I think I actually managed to succeed with this.

  • So proud of myself.

  • And now I am going to do another batch.

  • And now for the fun part.

  • We are going to dip the veal first in the flour

  • then in the egg and cream mixture

  • and then into the bread crumbs.

  • And then I'm gonna put it in this oily skillet

  • and not think about 5,000 calories per bite

  • and hope nothing splashes me with oil in return.

  • I have to add butter for it too.

  • okay so here's the

  • first piece not ideal unfortunate since I couldn't find the cutlets but the

  • chaps are supposed to do I took the bones out I'm sure it'll taste great

  • hopefully and here goes the egg mixture

  • okay and now

  • how appropriate for mother sevens and now go the breadcrumbs

  • I love eating this dish every time under the under the DNI it's always special I

  • have my special places that I'd like to go to and eat it and I miss Europe

  • tremendously and I'm very sad that we're not going on tour just less than a week

  • from today but things have turned to an unfortunate situation and here it is Wow

  • okay I just turned it over at the first one and I left cook for it another

  • minute and we will see what happens okay so - ekans - chef Jodi is going to help

  • me take this drench out and I'm going to reduce the process for the last Copland

  • the cameraman decided to become a sous chef so he is gonna do the lost cutlet

  • for us so first in the flour

  • and then in the egg really really well

  • and then in the crumbs and now comes the fun very careful with oil please Oh lots

  • of cleaning to do afterwards good job sous chef MOX excellent ok meanwhile I

  • also read you this recipe that this should be served with a potato cucumber

  • candy salad I didn't have the recipe but I found it online and I made it because

  • Austrians you know to the proper way right so enjoy your food

  • so this is our finished product it looks amazing we can't wait to try it we hope

  • you enjoyed our little cooking party we miss everyone we miss our live audience

  • we hope we can come back to you as soon as possible and perform for you to make

  • music together I miss my colleagues tremendously

  • let's get over this and let's get well hopefully it's all upward from this

  • moment on greetings from the disco Deniz own household and thank you for watching

  • the Yulia Child show

Hello, my name is Yulia Ziskel. I'm a violinist with the New York Philharmonic

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