Schnitzel minced meat: recipes, cooking method

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

Dishes with minced meat have been especially popular and generally recognized love for a long time. With cutlets, meat rolls, zrazy and meatballs, you can confidently put minced schnitzel in one row. Today we will talk about how to cook such a dish, how a minced meat product differs from a classic and chopped product of the same name. And also how to distinguish it from a cutlet made from minced meat.

Classic and minced meat schnitzel: their difference

In fact, these products differ only in the preparation of the main ingredient. The classic schnitzel is made from a good whole piece of pork, veal (beef) tenderloin or chicken. Then it is prepared according to the generally accepted recipe. Chopped schnitzel is made from meat cut into small pieces. The minced meat product is mainly prepared from a mixture of different types of meat.

Very often, consumers do not see the difference between a minced schnitzel (pictured) and a cutlet.

However, the differences are significant, firstly, it has an oval, slightly more flattened shape. Before heat treatment, it is dipped in a lezon (a mixture of milk and eggs) and rolled in breadcrumbs. Most often, schnitzel, unlike cutlets, does not include the following products:

• potato;
• garlic;
• bow;
• bread.

Although some chefs include some of these ingredients in the product.

Tricks of the trade

As you know, the quality of the finished product depends on a number of factors. We will talk about some subtleties of culinary art when preparing schnitzels.

1. Professionals advise to cook minced meat for the product yourself. In this case, high-quality raw materials are a guarantee of success.
2. For schnitzel, elastic minced meat is better, it is easier and more convenient to cook the product from it. To achieve this quality of minced meat, it must be properly beaten off. Then divide the mass into portioned pieces weighing up to 90 grams.
3. In order to get a delicious crisp, you need to use breading. If you want the coat on the schnitzel to be even more crispy, you can use a double breading, in which the semi-finished product is first crumbled in the seasoning, then in breadcrumbs, after which the procedure is repeated one more time.

Schnitzel minced meat recipe

You can use different types of meat for cooking. This dish is considered German-Austrian, and in the cuisine of these countries the most popularis pork. In it, in addition to meat, there is also fat, which, when beating meat, makes it more plastic and perfectly fastens it. So we will prepare a schnitzel from this type of meat. For work we need:

• minced pork shoulder - 600g;
• pepper, sea s alt to taste;
• one egg;
• cow's milk - 100 ml;
• crackers for breading - 100 g;
• sunflower oil - 50 ml.

Add pepper and sea s alt to the prepared stuffing, mix well. Then we start to beat off the mass. The action performed makes the minced meat more docile and sticky, giving it some viscosity. We divide it into pieces weighing about 90 grams, beat off a little more and form schnitzels of small thickness. We dip the finished product in the season prepared in advance and bread it in breadcrumbs. Over moderate heat, schnitzels are fried on both sides for about 15 minutes. The readiness of the dish can be checked with a fork or a toothpick: if a light transparent liquid appears when you press the product, this means that the minced meat schnitzel is ready. The result is a natural schnitzel - tasty and juicy, which contains only meat, there are no products that interrupt its real taste. As a side dish to the main meat dish, you can serve pasta, various vegetables or cereal porridge, garnished with herbs.

Chicken Schnitzel

It should be noted that initially this meat product was prepared exclusively from whole pieces of various meats. A little later gained popularity and receivedwide distribution of such products from minced meat. We will tell you how to cook minced chicken schnitzel. The finished product tastes like chicken chop, only it is more juicy and tender. The cooking technology for all types of schnitzel is absolutely identical. Let's move on to the recipe, take:

• minced chicken;
• a pinch of black pepper;
• rast. butter;
• 3 eggs;
• s alt to taste;
• a little turmeric;
• breadcrumbs – 100g

Cooking

Season the cooked minced meat with pepper and s alt, mix thoroughly. Add the eggs to the minced chicken and mix again. In the process of mixing, the mass should be beaten off, using the walls and bottom of the bowl for this. With such a simple procedure, juice containing protein is released, and this will give the minced meat a greater viscosity. For the lezon, beat the eggs, add milk and turmeric to them. Using this spice will give the finished schnitzel a beautiful yellow-gold color.

Starting to form products: roll up balls from minced meat, then give them the shape of a cake, the thickness of the semi-finished product should not exceed 1 centimeter. Heat the oil in a saucepan, put already breaded schnitzels into it. Breading can be done double or even triple. It depends on how thick the crust you want. Minced meat schnitzel is fried on both sides until golden brown. It turns out a very tasty juicy dish that has a very beautiful appearance.