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How to cook Viennese beef schnitzel. Pork schnitzel

Wiener Schnitzel - a thinly beaten piece of veal, breaded in breadcrumbs and fried in a large amount of butter until golden brown. It is veal that is considered essential ingredient real Viennese schnitzel. For example, a pork dish is already Viennese schnitzel, not Viennese.
A properly cooked schnitzel is golden in color and crispy. The word "schnitzel", like the dish itself, came to us from Germany. In German, "schnitzel" means "tenderloin" - just a piece of meat. A characteristic feature of the Viennese schnitzel is size XXL- almost the whole plate.

You will need:(for 4 servings)

  • beef tenderloin, preferably veal 0.5 kg
  • egg 2-3 pcs
  • milk 2-3 tablespoons
  • flour 2 tablespoons
  • bread crumbs 1 cup
  • ground black pepper
  • vegetable oil for frying

Step-by-step photo recipe for cooking:

Wash and dry the meat with a paper towel, cut across the fibers into pieces 1.5 cm thick.

Place the piece of meat in a plastic bag to prevent splatter from flying all over the place. Beat off the meat hammer so that it becomes thin.

Now the thickness of the meat no more than 0.5 mm and the area of ​​the piece has doubled.

Salt and pepper chop.

Break into a bowl eggs and add to them milk and salt... IN classic recipe wiener schnitzel milk is missing, but it seems to me that the breading is softer with milk.

Beat the eggs until smooth.

Prepare two plates: with flour and bread crumbs... Ideally, crumbs from fresh rolls are used instead of crackers.

Dip the beaten piece of meat into flour.

Finally, roll in breadcrumbs.

In this form, the meat can be fried, but it is better repeat the chain: flour-eggs-crackers.

Heat vegetable oil in a skillet. There should be a lot of it. Fry the schnitzel until golden brown on both sides.

And immediately on a plate - eat right away! Classic side dish- without garnish, only lemon wedges and greens... Sprinkle freshly ground black pepper on top.

This is what a Viennese schnitzel looks like in a cut - well done, without blood. The breading is juicy and crispy at the same time, easily separated from the meat. Bon Appetit!

  • ground black pepper
  • vegetable oil for frying

    • Wash and dry the meat with a paper towel, cut across the fibers into pieces 1.5 cm thick. Beat the meat with a hammer until it becomes thin, salt and pepper. Whisk eggs with milk and salt. Prepare two bowls: with flour and bread crumbs. Dip the beaten meat in flour, then in beaten eggs and breadcrumbs. Repeat the chain: flour-eggs-crackers. Fry the schnitzel in plenty of hot vegetable oil until golden brown on both sides.

    A real Viennese schnitzel, cooked properly despite its size, is easy to eat, pleasant to eat and never stays on the plate. Once the hero of the famous television series - Alf, said: "They are all the same size - XXL."

    Emperor Ferdinand I opened a school of culinary art for members of the royal family at the imperial palace 500 years ago. Still, the famous Viennese schnitzel appeared much later.

    Schnitzel (German - schnitzen - cut) - a thin piece of well-beaten veal, pork, lamb, chicken or turkey breast, breaded in breadcrumbs and fried in hot butter. A properly cooked schnitzel is golden in color and crispy. The word "schnitzel", like the dish itself, came to us from Germany. In German, "schnitzel" means "" - just a piece of meat.

    It is said that the official start of the schnitzel begins with a report by Field Marshal Radetzky in 1848. In his report, the field marshal mentioned an interesting invention of the Italians - a veal chop, which is dipped in a beaten egg and rolled in breadcrumbs before frying. Beef chops like that.

    Actually, I was struck by the military "Milanese cutlet" (cotoletta alla milanese), which the Italians "borrowed" from the Spaniards, who, in turn, "borrowed" it from the Arabs.

    Ingredients (2 servings)

    • Veal (cue ball) 2 pieces
    • Egg 1 pc
    • Butter 50 g
    • Salt, pepper, flour, milk, vegetable oil, breading taste

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    Wiener Schnitzel. Step by step recipe

    1. To make the right Viennese schnitzel, you first need the right meat. This is veal. Not pork, not lamb, not chicken. Only veal. The softer the better.
    2. In a decent restaurant, if the schnitzel is not made from veal, the menu always has a note: “not classic”.

      Veal for wiener schnitzel

    3. Veal shoulder is ideal. The meat should be cut across the grain into pieces a couple of centimeters thick, and the weight of the piece can be up to 250 grams. Ideally, when the workpiece consists of two identical, interconnected pieces and has a rectangular shape.
    4. The meat is beaten hard until the schnitzel is 3-5 mm thick.

      The meat is beaten hard until the schnitzel is 3-5 mm thick

    5. Salt the beaten piece of meat a little, you can pepper. Flour.

      Salt the beaten off schnitzel a little, you can pepper. Flour

    6. Put the egg into a bowl, season with salt, add 1 tablespoon of milk, 1 teaspoon of vegetable oil and beat. Dip the meat well in the egg and roll in the breading.

      Dip the schnitzel in the egg well and roll in the breadcrumbs

    7. Ordinary crackers are of little use. In Austria, fresh bun crumbs are used. It's easy: just grate a piece of stale white bread or loaf.
    8. After breading, shake the beef schnitzel lightly to sprinkle excess breading.
    9. Heat the frying pan. Usually vegetable oil is used for frying - olive oil. But many masters consider it bad manners, and use only fresh, real cow oil. For God's sake - not the same "cocktails" than the majority of grocery store shelves heaped up with.

      Schnitzel is fried on both sides until golden crispy

    10. The meat is fried on both sides until golden crisp. It is better to dry excess fat with a napkin. And immediately, instantly on an individual plate. It is advisable to even warm up the plate.
    11. The perfect schnitzel is golden orange in color with a crispy crust that separates easily from the meat.

      Perfect Viennese schnitzel, golden orange

    12. In Vienna, schnitzel is served only with a slice of lemon. Squeeze the lemon onto the schnitzel. No sauces, gravy, and even more so - no ketchup.

    step by step recipe with photo

    Vienna schnitzel is not just a pretty name for a meat chop. This is one of popular dishes Austrian cuisine. It is traditionally prepared from veal, but it can be replaced chicken meat, beef, turkey. We will have "Vienna Pork Schnitzel". By the way, if, after all, meat is taken other than veal, then be sure to indicate this in the name of the dish. Therefore, having ordered in a cafe or restaurant "Vienna Schnitzel", and having received a chicken chop, you can safely complain and demand the dish that is indicated on the menu, that is, Vienna veal schnitzel.

    Ingredients

    • pork tenderloin - 500 g
    • egg - 1 pc.
    • bread crumbs - 0.5 cups
    • milk - 40 g
    • flour - 0.5 cups
    • sunflower oil for frying

    Preparation

    1. Since the Viennese schnitzel is meat beaten to the state of a thin plate, then we cut the pork into pieces 0.5–1 cm thick and beat well.

    2. To prevent the meat from bursting, do it through the bag. Salt each piece and, if desired, pepper. Then we prepare the breading. In a deep bowl, shake the egg with milk. Add a little salt.

    3. Pour flour and bread crumbs onto flat plates (these should be two different containers).

    Pour sunflower oil into a frying pan. There should be enough of it so that the schnitzel is half immersed in it. We put it on the stove and turn on a large fire. You need to warm up the pot. When the butter begins to "shoot", roll a piece of beaten meat on both sides in flour, then in an egg-milk mixture and finish the "fur coat" with bread crumbs.

    4. Put it in for now raw schnitzel in a skillet. Fry over medium heat for 5-7 minutes on each side until golden brown. Perfectly cooked schnitzel has a delicious crispy crust. Try not to let the pieces of meat come into contact with each other when frying.

    Before serving, the Viennese schnitzel is poured with lemon. In Vienna, they serve him potato salad in a separate plate. You can serve this dish with your usual side dish.

    Note to the hostess

    1. Only an amateur can think that the quality bread crumbs- a secondary question. Incorrectly selected bread crumbs can ruin the Viennese schnitzel. So, too small and too dry will not stick well to the meat, a significant part of it will end up in the pan, as a result of which the oil will darken and smoke. Before immersing the meat slice in the breading, you need to check its suitability with a dry hand: knead it with your fingers, roll a little between them. If the crumbs do not prick and stick together into a lump under strong pressure, then the crackers are good.

    2. There are two opposing groups of chefs. Some insist that any kind of chops are best made from frozen meat, since its juice leaves the fibers more slowly after being in the cold. Others prefer extremely fresh raw meat. It is probably not worth categorically rejecting or unconditionally accepting any of these points of view. You just need to cook the Viennese schnitzel, first from thawed pork (or veal, as in the classic recipe), and then from the steam room. Both will be delicious, but each taster will empirically determine their own priority.

    A large, thin piece of deep-fried breaded veal is a traditional Austrian dish. The recipe has been known since the nineteenth century. Serve a huge Vienna schnitzel with green, potato or cabbage salad, and put a slice of lemon on a plate. You can cook it at home, because this requires a minimum of products. The main thing is to buy quality meat that has not been frozen. For example, in the Miratorg company store there is always a large selection fresh meat for every taste and budget, or perhaps you have a trusted seller at the farmers' market from whom you always buy meat.

    Classic Viennese schnitzel

    Historically, it is made from veal, beaten into a thin layer, and densely breaded.

    Ingredients:

    • veal - 500 gr.;
    • bread crumbs - 120 gr.;
    • egg - 1 pc.;
    • flour - 70 gr.;
    • oil - 150 ml.;
    • pepper, salt.

    Preparation:

    1. Wash the meat, remove the films and pat dry with a paper towel.
    2. Slice into thick pieces and then make a cut with a very sharp knife, not cutting all the way through.
    3. Open the piece like a book and beat gently to a thickness of a few millimeters.
    4. Cover the meat with cling film to avoid splashing.
    5. Breadcrumbs are best made from crumb white bread by drying the pieces in the oven and crushing them with your hands.
    6. It is important that the rusks remain white, but dry and crumbly.
    7. In a bowl, combine an egg with a couple of tablespoons of cold water.
    8. Season each piece of veal with salt and pepper.
    9. Dip in ice cream, roll in flour.
    10. Put in again egg mixture and breaded in homemade breadcrumbs.
    11. Heat the ghee in a heavy skillet and dip the schnitzel into it.
    12. Fry on both sides until golden brown.
    13. Place in a strainer or colander to drain off excess oil.
    14. Transfer to an appropriate size plate.

    Serve the Viennese veal schnitzel with lemon slice and green salad.

    Pork schnitzel

    Quite often, pork rather than veal is used to prepare this dish.

    Ingredients:

    • pork - 500 gr.;
    • bread crumbs - 100 gr.;
    • egg - 1 pc.;
    • flour - 70 gr.;
    • oil - 150 ml.;
    • pepper, salt.

    Preparation:

    1. Wash the pork, cut off all veins, bacon and films, pat dry with a towel.
    2. Cut into thick slices, place on a suitable surface, cover with plastic and gently beat to desired thickness.
    3. Salt and pepper, if desired, you can add spices or herbs.
    4. In a bowl, beat the egg with a little water or milk.
    5. Dip the schnitzel in the egg mixture and flour.
    6. Submerge in egg again and roll in breadcrumbs.
    7. Heat oil in a skillet and lower the schnitzels one at a time.

    Toast on both sides until golden brown and place in a colander or paper towel.

    Serve the hot pork schnitzels with a lemon wedge and potato salad or a light vitamin cole salad.

    Vienna turkey schnitzel

    Many people don't like the taste of red meat. For them, you can cook turkey breast schnitzel.

    Ingredients:

    • turkey fillet - 500 gr.;
    • bread crumbs - 110 gr.;
    • egg - 1 pc.;
    • flour - 80 gr.;
    • oil - 150 ml.;
    • pepper, salt.

    Preparation:

    1. Wash the turkey breast, peel off the films and cut the veins.
    2. Cut across the fibers into fairly thick chunks, and then beat them to the desired thickness.
    3. The turkey cooks faster than red meat and the chunks can be left a little thicker than with veal or pork.
    4. Salt, sprinkle with pepper or paprika, which will give not only taste, but also an interesting color to the schnitzel.
    5. Beat the egg with milk in a suitable container.
    6. Dip a piece of turkey into the mixture, roll in flour, again in an egg and breadcrumbs.
    7. Heat the oil in a skillet and quickly fry the prepared turkey chunks until golden brown.
    8. Place in a colander to remove excess oil, then serve the schnitzels with salad or any other familiar side dish.

    Vienna chicken schnitzel

    Chicken breast is the leanest type of meat, but the schnitzel will turn out to be juicy and very tender.

    Ingredients:

    • chicken breasts - 400 gr.;
    • bread crumbs - 80 gr.;
    • egg - 1 pc.;
    • flour - 50 gr.;
    • oil - 100 ml.;
    • pepper, salt.

    Preparation:

    1. Wash the fillets, remove the films and cut off the tenderloins and white veins.
    2. Slice each breast in half lengthwise.
    3. Beat off a little so that the thickness of the pieces is the same over the entire surface.
    4. Season with salt, pepper and, if desired, spices suitable for chicken.
    5. In a bowl, beat the egg with milk or water.
    6. Dip a piece of chicken in the egg mixture, roll in flour, again in an egg, and again in breadcrumbs.
    7. Fry on both sides in a preheated skillet with enough oil.

    Drain excess oil and serve with rice or vegetables.

    Wiener schnitzel can be prepared easily, and the taste of the dish will impress your loved ones or guests. It is satisfying and tasty dish can be made from any type of meat, and for vegetarians there are options from cabbage or zucchini. Use any recipe given in the article. Bon Appetit!