Viennese schnitzel

Viennese schnitzel

The name "Wiener Schnitzel", talks about his belonging to Vienna, more specifically Austrian cuisine. As a rule, the size of the schnitzel exceed the dimensions of the plate, but not looking at it is eaten it easily and without residue. This Viennese schnitzel made from veal, well beaten off and boneless in egg and bread crumbs. As one of the features of preparing schnitzels Vienna is that it must be fried in a large quantity of oil or melted butter. This contributes to the total roasting of meat, and it turns out to be surprisingly crust crispy.

How to cook Wiener Schnitzel?

If you decide to cook this dish, you need to remember that this can only be called veal schnitzel. Of course, you can do that from any other meat - pork, chicken or lamb, but it will not be Wiener Schnitzel and just dish cooked like the original recipe.

Ingredients:

  • veal - 500 g;
  • Egg - 2 pcs .;
  • butter - 200 g;
  • flour;
  • breadcrumbs;
  • salt pepper.

preparation

To prepare veal schnitzel is better to choose a shovel. Meat cut across the grain into two equal pieces. Good repel kitchen mallet to a thickness of about 4-5 mm. Broken-off pieces of meat with salt and pepper, then roll in flour. Dip the steaks in the beaten egg, and after a good roll in breadcrumbs. Place the steaks on a plate and leave on for 15-20 minutes in the refrigerator. Melt the butter in a frying pan with a thick bottom and place steaks. In the process of cooking all the time watering steaks from a spoon butter. Broil for about 3-4 minutes on each side until golden brown. Before serving, place on paper towel to stack the excess fat. Wiener schnitzel is best served with boiled potatoes and vegetable salad.

Schnitzel breaded oven

Ingredients:

  • beef - 1 kg;
  • Eggs - 4 pcs .;
  • sweet pepper - 1.5 tsp;.
  • vegetable oil - 4 tbsp. spoons;
  • breadcrumbs;
  • salt pepper.

preparation

Meat wash and cut into 4-5 equal pieces. Good pat dry them with a paper towel and repel kitchen hammer. Salt and pepper. Leave the steaks for a few minutes to infuse in the refrigerator. Paprika powder vsypte in vegetable oil and mix well. Be prepared baking sheet and its Cover the special paper. Slightly grease the paper with paprika oil. Schnitzel in turn Dip in beaten egg, then in breadcrumbs. Put the steaks on a baking sheet and obmazhte well on both sides with paprika oil. Before baking is not necessary to heat the oven. Bake for 25 minutes at a temperature of 180-200 degrees.

Austrian schnitzel with cheese

There are several recipes for beef schnitzel, which does not interfere with your cookbook. We'll tell you how to cook tasty meat chicken schnitzel.

Ingredients:

  • chicken - 700 g;
  • Garlic - 3 cloves;
  • Cheese - 150 g;
  • Eggs - 2 pcs .;
  • mustard;
  • vegetable oil;
  • salt pepper.

preparation

Viennese schnitzel

To make the best pick up chicken medallions. Good repel meat. Season with salt and pepper and brush with mustard. Cheese grate and mix with the crushed garlic and breadcrumbs. Chicken schnitzel Dip alternately first into the beaten salted egg, then in breadcrumbs with cheese. In the process of breading, good press down steaks to a plate to breaded them as best as possible. Fry the meat in 1 minute on each side on a preheated pan greased. Then lay steaks on a baking sheet, the laid paper, and bake 10 minutes at 200 degrees.


Comments 0