Stern
I offer you a German dish, the purest classics.
Famous real

Wiener Schnitzel

Only veal is suitable for Vienna schnitzel, everything else is fake.
for 1 serving
veal chop 0.7-0.8 mm thick and weighing 150-200 g
1 egg
about 50 g bread crumbs
Prepare 3 containers
1 - flour
2 - egg, lightly beaten with a fork
3 - bread crumbs

Put a piece of cling film on the table, a chop on top, cover with a film. Take a ladle and beat the meat as thin as possible with the bottom. Do not try to grab the hammer !!!

Salt and pepper the beaten veal, dip first in flour (shake off the excess), then in an egg, and then in breadcrumbs - dip it easily, in no case pressing the breading.

Melt ghee or lard (vegetable oil is also possible, or a mixture of melted and vegetable) - the most important thing is that there should not be enough butter (forget about diets, at least about 1.5-2 cm deep. It is important that the schnitzels in the frying pan do not touch the walls Dip the schnitzel in well-heated (but not overheated) oil and fry for 1.5-2 minutes on each side, constantly shaking and shaking the pan so that the oil covers the schnitzel and on top - this is how the folds typical for Viennese schnitzel are formed "breaded. First put the finished schnitzel on a napkin to remove excess fat, then serve with a quarter or slices of lemon.

In Germany, fried potatoes will be served with this schnitzel. Which one? Not the one you thought of.

Fried potatoes in German

Cook the potatoes in their skins and cool completely (it is even better to cook the day before). Peel the potatoes, cut into slices about 0.5 cm and fry in hot lard or ghee. The key here is patience. Potatoes don't need to be turned over often! The Germans fry bacon and onions separately for these potatoes. But I decided that this was too much and added bacon and onions to the potatoes. Pepper and salt at the end.
Unfortunately, I had no luck with the lighting and the pictures turned out to be some kind of pale, but take my word for it, it looks very appetizing. Simple, hearty and delicious food.

Vienna beef schnitzel (basic recipe) (gawala)

Wiener Schnitzel
Merri
Stellochka, you not only spoil your husband and children, you spoil all of us! Thank you so much for that!
Stern
Thank you for your kind words!
kirch
Stella, what part of veal do you take for schnitzel?
Stern
Lyudmila, the back part is best.
kirch
Quote: Stеrn

Lyudmila, the back part is best.
Is the dorsal tenderloin? If so, then the notch in diameter is still not very large, although it fights back well. For chops, I even knead it with my fist. But the Viennese schnitzel, as far as I know, is very large. Or size doesn't matter
Stern
The back is the thick edge.

Honestly, I just go to the store and say that I need schnitzels. The seller cuts me off somehow obliquely, the schnitzels are big.
kirch
Thanks for the advice. I buy meat at the market from the same butcher. But I have the impression that she (this is a woman) does not understand the names of the parts of the mascara. I ask something, and she looks at me with incomprehension
marysichca
Stella, thanks for the recipe, it turned out very tasty!

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