There are dishes from one of the names of which begin to flow salivating, schnitzel is one of them. The finest juicy meat in a crispy Golden "coat" will conquer any carnivore. But to appreciate the taste of schnitzel in its entirety, will have to go to a nice restaurant, or cook it at home.
The birthplace of schnitzel in Austria, where he appeared in a distant 15th century. It is believed that the Vienna cooks altered the recipe other Italian dishes - chop Milanese, prepare it differently veal. By the way, to cook this dish from different kinds of meat have started then, but the original schnitzel was prepared from veal. Today, this type of schnitzel called nothing else but the "Wiener schnitzel", and if it is made of other types of meat, it is called simply "pork schnitzel, schnitzel chicken" and so on
With the German language the word "schnitzel" is translated as "cutting" and reflects preferred for cooking meat. Use a better tender meat without the fat layers and lived, rather, it is the tenderloin.
Schnitzel is a thin layer of meat in breadcrumbs, fried in a large amount of fat or oil. According to the original recipe for Wiener schnitzel roast meat better in melted lard, however today it is widely used oil, and the result is no less than excellent.
To cook a delicious steak at home, you need to do something like the following: take a thin layer of meat, drop it, or not to beat (the drumming is at the discretion of the chef, this is not a required step), then breaded in breadcrumbs and fry in a pan with plenty of oil or in a deep fryer. As already mentioned, if you cook the steak from beef, pork or lamb, you must use a cut if from turkeys or chicken - breast. Properly cooked steak should have a rosy Golden-orange color, and the crust should be crispy. This is all General rules for the preparation, let's take a closer look at how to cook schnitzel from different kinds of meat.
The Wiener schnitzel recipe
You will need: beef, flour, egg, fresh bread, butter/fat.
How to make Wiener schnitzel. The number of ingredients is taken on the eyes, bread crumbs, flour and eggs need to take as much as will suffice for your amount of meat. So, the beef should be cut "butterfly", as a book to expand slightly to recapture, or you can simply cut the meat into thin layers across the grain in the total thickness of the meat should be about 4 mm, Then a layer of meat paneer in flour, then smeared with beaten egg and rolled in crushed fresh white bread. Proper roast breaded involves a large amount of melted butter or melted fat, if he would not swim in fat, it may not be roasted evenly. Thus fry steak with two sides - each for 2-3 minutes on high heat, then you need to put it on with a parchment sheet and place in a preheated 95 degree oven for 15-20 minutes or until tender. Ready schnitzel need to put in a pan with 4 tbsp melted butter, turn over, then wipe with a paper towel and serve with lemon and parsley.
- One of the secrets of this schnitzel is triple the breading: bread meat should always first in flour, then in egg and then in bread crumbs or bread;
- In the flour, you can add spices to taste, salt and pepper, but it is believed that salt schnitzel better just before serving so the meat will retain juiciness.
Recipe for breaded pork
You will need: 100 ml refined sunflower oil (or lard/lard), 1 egg, 5 tablespoons of wheat flour and bread crumbs, 4 pinches of black pepper, ? tsp. salt.
How to cook pork schnitzel. Across the grain, cut the meat into several pieces, cut each piece along not until the end, and deploy as a book. RUB the meat with salt and pepper, cover and beat to a thickness of not more than 0.5 cm, breaded in flour, then dip in egg and roll in breadcrumbs. Put the meat in a pan with plenty of oil, which has to cover, on each side fry for 4 minutes until Browning over medium heat. Serve pork schnitzel slightly cool.
Fillet of chicken or Turkey
You will need: 400 g chicken breast fillets, 1-2 eggs, 2-3 tablespoons of bread crumbs, 1-2 tbsp. flour, vegetable oil, pepper, salt.
How to cook fillet of Turkey or chicken. Rinse and Pat dry fillets, cut some thick edges Breasts and the part that always separates itself from the rest when cutting Breasts. The remaining scraps cut into medium-sized pieces. To discourage large and small pieces of fillet. Small to stack on each other overlap, to hit the ground connection. Breaded fillet mixed with pepper and salt, the flour, egg and breadcrumbs, breadcrumbs of schnitzel, assembled from separate pieces, gently hold the place of their connection at the bottom. Fry the schnitzels chicken in a large amount of oil on each side for 2-3 minutes, "Kulichkova" schnitzel fry as a whole.
In catering establishments schnitzel cooked in most cases of meat, and they are very vaguely resemble the taste of schnitzel. Meanwhile, prepare this wonderful dish at home is not too difficult, and learn how this will all want, the main thing is practice!
How to choose a deep-fryer. We'll show you.
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