Juicy and crispy schnitzel: a recipe for a Viennese classic and its modifications

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Schnitzel, the recipe of which will be given below, was invented by the Austrians back in the 15th century. True, the Italians do not agree with this fact, believing that their northern neighbors simply stole the copyright for Milanese Chop from them. But in fairness, it should be noted that the meat for the Wiener schnitzel should not always be thinned with a kitchen hammer - it is enough to take a piece of veal thinly sliced and stripped of veins. From what part of the carcass is it necessary to cut the meat? It is obvious. The very word "schnitzel" in translation from Austrian means "tenderloin".

A huge piece of juicy veal that covers the whole plate, in a golden, crispy coat of breadcrumbs. This is what a real Wiener Schnitzel should look like. Its recipe is quite simple, it is enough to follow a few conditions. The first is flawless meat of the highest category. It must be a cutout. Naturally, without layers of fatand lived. The second rule is thin, about 5 mm, cutting across the fibers or with a “butterfly” (like an open book). To prevent the breading from falling off the schnitzel, you must first roll the piece in flour. Then dip it into the beaten egg. And finally - roll again in crumbs of shabby fresh rolls. And the last condition is a lot of fat. Oil or lard should be well heated, and the future dish should simply be buried in it.

But not only the Viennese schnitzel is fried in a pan. The recipe advises to cook the meat over high heat for two to three minutes for each side, and then transfer it to a baking sheet lined with paper. The meat acquires juiciness and a pleasant crunch in the oven. He is kept there for 15-20 minutes at a low temperature of 100 degrees. But that's not all. After the oven, the schnitzels must be put back on a heated frying pan with a few tablespoons of butter. Literally for a minute, turn over and blot a little with a kitchen towel. Serve with a lemon wedge and sprinkle with chopped parsley.

If the veal is s alted at the time of serving (so the meat will retain juiciness), then the pork schnitzel recipe recommends doing it a little differently. A cut is also taken. Pieces should be lightly beaten off. Spices and s alt are added during cutting. Pork is simply fried in a large amount of lard or vegetable oil, having run in before that, of course, in triple breading.

Chicken or turkey schnitzel will come out no less tasty (and more dietary). The recipe suggests using skinned poultry breast for it. Fillet cut into thinlayers, slightly beat off. Add s alt and spices to the flour, roll the pieces of meat, dip them in the egg, and then bread in breadcrumbs. Fry in plenty of hot fat for a few minutes on each side.

If you have minced meat at home, then you can make a very original dish "Schnitzel chopped". The recipe (also originally from Austria, by the way) suggests working with the minced meat a little before putting it into the pan. With a stale bun, cut off the crust, shred into pieces, fill with heavy cream. Scald the lemon with boiling water, remove the zest on a fine grater. In the minced meat, mix the egg, squeezed bun, zest, s alt and black pepper. With wet hands form flat cutlets, roll them in breadcrumbs. Turn on the oven. Fry the schnitzel for literally one and a half minutes in butter heated in a pan, put in a fireproof dish. Add a little broth to the remaining fat in the pan, let it boil, pour over the cutlets, on which put a small piece of butter. Bake in the oven for 10 minutes at 180 degrees.