Name: Mahler Wakes: Yulia Ziskel Prepares Veal Schnitzel
Uploaded: 2020-04-23T18:37:27.000Z
Duration: 7 min 6 s
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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.

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

wonderful collection of German and Austrian art

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.

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

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

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

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

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

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

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

We are going to dip the veal first in the flour

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.

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

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

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