The very name "Vienna Schnitzel", speaks of its belonging to the Viennese, more precisely Austrian cuisine. As a rule, the size of this schnitzel exceeds the size of the dish itself, but, despite this, it is eaten easily and without residue. This schnitzel in Viennese is prepared from veal, well beaten and boned in an egg and breadcrumbs. Also one of the features of the preparation of the Viennese schnitzel is that it should be fried in a large amount of fat or melted butter. This contributes to the complete frying of the meat itself, and its crust turns out to be surprisingly crispy.
How to cook Viennese schnitzel?
If you decide to cook this dish, then you need to remember that only a veal schnitzel can be called real. Of course, you can make from any other meat - pork, chicken or lamb, but it will not be a Viennese schnitzel, but simply a dish prepared like the original recipe.
Ingredients:
- veal - 500 g;
- egg - 2 pieces;
- butter - 200 g;
- flour;
- breadcrumbs;
- salt pepper.
Preparation
To prepare schnitzel, it is better to choose a veal spatula. Cut the meat across the fibers into two identical pieces. Well beat off with a kitchen hammer, to a thickness of approximately 4-5 mm. Cut off pieces of meat salt, pepper, and then roll in flour. Dip the schnitzels in a beaten egg, and after a good roll in breadcrumbs. Put schnitzels on a plate and leave for 15-20 minutes in the refrigerator. Melt the butter in a frying pan with a thick bottom and lay out the schnitzels. In the process of frying, water all the time from a spoonful of schnitzel with butter. Fry for about 3-4 minutes on each side until golden brown. Before serving, place on a paper towel to stack excess fat. Vienna schnitzel is best served with boiled potatoes or vegetable salad.
Schnitzel in breaded in oven
Ingredients:
- veal - 1 kg;
- eggs - 4 pieces;
- sweet paprika - 1,5 tsp.
- vegetable oil - 4 tbsp. spoons;
- breadcrumbs;
- salt pepper.
Preparation
Rinse the meat and cut into 4-5 identical pieces. Well, dry them with a paper towel and beat them with a kitchen hammer. Salt and pepper. Leave the schnitzel for a couple of minutes to stand in the refrigerator. Powder the paprika in a vegetable oil and mix well. Prepare the pan in advance and cover it with special paper. Lightly oil the paper with butter and paprika. Schnitzels take turns to dip into beaten eggs, then into breadcrumbs. Place the schnitzels on a baking tray and oil well on both sides with butter and paprika. Do not preheat the oven before baking. Bake for 25 minutes at a temperature of 180-200 degrees.
Austrian schnitzel with cheese
There are several recipes for meat sausage, which do not interfere with your cookbook. We will tell you about how delicious to cook a meat chicken schnitzel.
Ingredients:
- fillet of chicken - 700 g;
- garlic - 3 cloves;
- cheese - 150 g;
- eggs - 2 pieces;
- mustard;
- vegetable oil;
- salt pepper.
Preparation
For cooking, take the chicken medallions. Beat the meat well. Salt, pepper and grease with mustard. Cheese grate on a large grater and mix with crushed garlic and breadcrumbs. Chicken schnitzels dipped alternately first in beaten salted eggs, then in cheese with breadcrumbs. In the process of breading, squeeze the schnitzels well against the plate to tidy them as best as possible. Fry the meat for 1 minute from each side in a heated frying pan lubricated with oil. Then place the schnitzels on a baking tray covered with paper and bake for 10 minutes at a temperature of 200 degrees.