Viennese schnitzel: recipe with photo

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

Each European cuisine has its signature dish. In the Italian city of Naples, this is pizza, in German Munich - Bavarian sausages, in the capital of Austria - Wiener schnitzel (photo is presented in the article). You can try this popular European dish in its original version only in Vienna. However, it is not at all necessary to go on such an expensive gastronomic journey. It is enough to use one of the schnitzel recipes presented in our article.

History of the dish

The first mention of Wiener Schnitzel in a cookbook dates back to the end of the 19th century. According to one version, this dish, which has become traditional in Vienna, came from a chop popular in Upper Italy. But in the capital of Austria, schnitzel was first prepared at the turn of the XIV-XV centuries. And since then it has become a "calling card" of Vienna.

The original dish is a thin veal schnitzel, breaded with flour, eggs and breadcrumbs. WhatAs for the size, it very often exceeds the diameter of the plate itself. The thickness of this schnitzel is 4 mm. Fry it in a large amount of pork fat or butter until golden brown. This ensures that the inside is evenly cooked and the outside is crispy.

Viennese schnitzel is very popular in Vienna. This dish is not bypassed by any tourist. You can taste it in every catering establishment in the city. But, according to tourists, you can taste the best schnitzel in Vienna only at the Figlmuller restaurant, whose doors were first opened to visitors in 1905.

Classic Wiener Schnitzel

Traditionally, beef or veal is used to prepare this dish. It is from this meat, according to experienced chefs, that the most delicious Viennese schnitzel is obtained. The classic recipe for the dish involves the following steps:

• Beef is cut into pieces 1-1.2 cm thick.
• A piece of parchment is folded in half and the inside is smeared with vegetable oil.
• Put a piece of meat in the middle and beat it with the flat side of a culinary hammer so that the thickness of the schnitzel is no more than 4 mm. At the same time, it will increase several times in size.
• Lezon is prepared from 2 eggs, milk, s alt and pepper in a deep bowl.
• Two other flat plates are sprinkled with flour and breadcrumbs.
• Pour vegetable oil into the pan, add a piece (20 g) of butter.
• The meat is first dipped into a plate with flour andpanned on both sides. Then it should be transferred to a bowl with ice cream, and for the third time roll in breadcrumbs.
• The schnitzel is first fried in melted butter for 2 minutes on one side, and then the same amount on the other. The finished dish is laid out on a paper towel, after which it is immediately served.

Schnitzel recipe with potato salad from Miratorg

A well-known company in Russia has prepared for lovers of this traditional Viennese dish already sliced veal steaks, suitable in thickness and other parameters. The hostesses only have to beat the meat, roll it in the right breading and send it to the pan.

Step by step Miratorg Wiener schnitzel with potato salad is prepared in the following order:

1. Schnitzels (3 pcs.) cover with cling film and beat off with a rolling pin on both sides to a thickness of 3 mm.
2. Dip them alternately first on a plate with flour and roll on both sides, then in the egg and breadcrumbs. Place the schnitzels on a flat dish and refrigerate for 20 minutes. This will be enough time for the breading to set.
3. For salad new potatoes (500 g) brush, wash and boil in boiling water for 15 minutes. While still hot, cut it into 1.5 cm circles, sprinkle with vinegar and leave to cool.
4. Chop green onion, celery stalk, parsley, dill.
5. Combine cooled potatoes with herbs, season with lemon zest, s alt and pepper, mix with mayonnaise. Send the finished salad torefrigerator for 5 minutes.
6. Pour 100 ml of melted butter into a frying pan, heat up, put the schnitzels.
7. Fry them one by one. First, 3 minutes on one side, constantly pouring oil on top, and then 2 minutes on the other. Serve with salad.

Pork Wiener Schnitzel

The cooking process of this type of meat is almost the same as the classic recipe. As a result, you will get an excellent dish that can decorate a festive table:

• For the Wiener Pork Schnitzel, the loin is traditionally used, cut across the grain into pieces 1 cm thick. They need to be s alted, peppered, wrapped in film and beat with a hammer on both sides so that they become thin, but without holes.
• The recipe for Pork Wiener Schnitzel uses a traditional breading of three ingredients: flour, eggs and ground crackers. Each piece of meat is lowered into them in turn.
• Viennese schnitzel is fried in a pan with very hot vegetable oil. It should be poured to a height of at least 7 mm. Schnitzels should be fried over medium heat, without covering the pan with a lid, on both sides. Serve hot.

Viennese Chicken Schnitzel

Chicken fillet makes an equally delicious dish:

1. The washed and dried fillet is cut along the thickness along and opened with a butterfly. It turns out a fairly large chicken steak. It is covered with a film and carefully beaten off so as not to tear toholes.
2. The prepared fillet is stacked with a bowl. Garlic (3 cloves) is squeezed through the press from above, s alt, red and black pepper are added. The fillet is gently mixed with spices and left to marinate on the table for 20 minutes.
3. Chicken Wiener Schnitzel is breaded and pan fried in the traditional way. It should be cooked no more than 2-3 minutes in a large amount of vegetable oil, almost deep-fried.

Turkey Schnitzel

Tender, juicy, golden breaded schnitzel from dietary poultry meat can be prepared according to the following recipe:

• Turkey breast is cut across the grain and beaten through the bag.
• Each prepared piece is rolled in flour on both sides. The excess is shaken off onto a plate.
• Next, the turkey dips into a beaten egg with a little water.
• Immediately after the season, the piece of meat should be breaded in corn flour with paprika, s alt and pepper.
• But the Wiener Schnitzel is fried similarly to the previous recipes in a large amount of oil.

How to cook beef liver schnitzel?

No less tasty schnitzel is obtained from offal. It should be prepared in the following sequence:

1. A piece of liver (800 g) to clean from films and veins, cut into steaks 1 cm thick.
2. Prepare a breading of eggs, ketchup (6 tablespoons) and spices. Pour flour and breadcrumbs into two other flat plates.baby.
3. Roll the liver in flour, dip in the egg-tomato mixture and fix the breading in the crumbs.
4. Fry beef liver schnitzel first on one side, then turn over, reduce heat, cover and bring to readiness.

Cooking features and recommendations

And finally, we will present you with tips from experienced chefs that will help you prepare a really tasty and appetizing-looking Wiener Schnitzel:

• Meat for this dish should be cut only across the grain. Then, if necessary, a thick steak is additionally cut along the piece and opened with a butterfly.
• Instead of ready-made crushed breadcrumbs, it is better to use fresh breadcrumbs.
• It is recommended to fry a lightly beaten and breaded piece of meat at a temperature of 160 ° C, in a large amount of fat - at least half its height.
• During the cooking process, the schnitzel must be poured with melted butter.