Viennese roast meat. Viennese pork schnitzel
Calorie content: Not specified
Cooking time: Not specified
Surprising guests with a new and delicious meat dish is much easier than you think. It is enough just to cook the pearl of Austrian cuisine - Wiener Schnitzel, and you will forever gain the status of an excellent culinary specialist. At the same time, I note that the recipe for making Viennese schnitzel is very simple and affordable, even a beginner can handle it. Tender, thinly beaten meat in a crispy breading will be a worthy decoration for any feast.
The most "correct" Viennese schnitzel is made from veal. But like many famous recipes and this one has undergone some changes over the years. It's easier to buy good pork than good veal, that's why Viennese pork schnitzel is more often served in cafes and restaurants (even, they say, in Vienna itself).
It is customary to serve Viennese schnitzel with a slice of lemon and herbs. No frills in decoration - this meat is so good on its own that it doesn't need any additions.
Ingredients:
Serves 3;
- 3 pieces of boneless tenderloin, each weighing approximately 150 g;
- 1 egg;
- 0.5 cups bread crumbs;
- 0.5 cups flour;
- salt pepper;
- vegetable oil.
How to cook from a photo step by step
For the schnitzel, we need exactly the tenderloin (this part is also called the loin), without the bone. The pieces should be large enough - up to 1 cm thick. Use fresh meat that hasn't been frozen before - it will taste much better. If you doubt the purity of the pieces, it is better to rinse them. cold water, and then pat dry with a paper napkin or towel so that excess moisture does not remain on the meat.
Salt and pepper the meat, trying to distribute the spices evenly over the entire surface. We then do the same for the other side of the pieces.
Now we need to beat off the meat well. For this I use a special kitchen hammer.
When beating meat, there may be splashes: juice and small particles scatter in different directions and stain both the kitchen and your clothes. To avoid this, use a little trick. Place the cut in a sturdy plastic bag. This will not affect the quality of beating meat, but you will be able to avoid unnecessary cleaning.
We put the meat on the board, on which we will beat the meat. To prevent the board from banging hard on the countertop, I usually place a few stacked tea towels under it.
Thoroughly beat off the meat on one side and on the other. The piece will increase significantly in width and length, but its thickness should decrease, and in the most serious way - our task is to ensure that the piece is as thin as possible. But do not overdo it - do not beat the pork for the Viennese schnitzel until it has holes in it.
We do the same with the rest of the pieces.
Now let's do the breading. Pour flour into a separate bowl (or deep plate).
Place in another bowl breadcrumbs.
By the way, I prefer not to buy breadcrumbs for breading in the store (who knows what they are made of!), But to make them at home on my own, especially since it's not difficult at all. Cut the loaf or white bread into thin strips and dry at natural temperature (just leave them laid out on a plate or dish, cover them with nothing and forget about them for a couple of days). And then we twist the dried pieces of bread in a meat grinder. It turns out the crumb that we need to bread the Viennese pork schnitzel.
Break into a separate bowl a raw egg, salt and pepper it to taste.
And then mix with a fork until you get homogeneous mass... You do not need to use a mixer or blender - with a fork you will completely cope with this task in literally 1 minute.
We put all three containers - with flour, eggs and breadcrumbs - next to each other and begin to bread the beaten pieces of meat. First, put the meat in a bowl of flour and roll it on both sides, trying to make the flour cover the entire surface.
Dip a piece of meat in flour into a bowl with an egg, trying to achieve the same - so that the egg covers the entire surface of the meat.
And now it's the turn of the bread crumbs. Roll the meat after flour and eggs in them. The better your breading, the tastier the finished pork schnitzel will be.
We do the same with the rest of the meat.
Now we put the pan on high heat, pour odorless vegetable oil into it. There should not be little oil - in any case, it is necessary that it completely covers the bottom of the pan.
When the pan is hot, put a piece of breaded meat in it. After you beat off the meat, it noticeably increased in size, so, as a rule, I only have one piece in a 24 cm frying pan - no need for the pieces of meat to come into contact with each other: the breading may be damaged.
We fry the meat over high heat for just a couple of minutes, until browning. Then we turn over and fry on the other side, again until the appearance golden crust... Do not be afraid that you will need so little time - the meat is beaten very thinly, so it will definitely have time to cook.
When the meat is browned, take it out and cook the rest of the pieces. If you think that there was too much oil, put the pieces after the pan on a paper napkin: it will absorb the excess fat.
Serve the Viennese pork schnitzel immediately, while it is still warm. And be sure to serve it with a slice of lemon, according to tradition.
Fresh vegetables will also be good as a side dish. In general, for the company, you can cook rice or
It is made from beef (veal), but you can use pork. It is a thinly sliced and chopped piece of meat, breaded with breadcrumbs and fried in a large amount of oil. Schnitzel- this dish German cuisine, word Schnitzel derived from schnitzen- cut.
Servings: 10.
Cooking time: 90 minutes.
Ingredients for Wiener Schnitzel:
- Beef or pork - 1 kg.
- Eggs - 4 pcs.
- Flour - 1 glass.
- Breadcrumbs - 1 cup
- Sunflower oil.
- Salt - ½ tablespoon.
- Pepper.
Viennese schnitzel recipe:
Cut the meat into thin pieces about 7-10 mm thick. It is very important that the pieces are of uniform thickness. The easiest way is to slice the meat into thin slices along the grain. Beat well with a rolling pin or hammer to beat off meat. To prevent pieces of meat from flying in all directions, you can beat off by wrapping the meat in a plastic bag, the main thing is that the bag is strong.
Prepare three plates, pour flour into one. Drive eggs into another and just loosen them with a fork, you do not need to beat. Some people advise sprinkling pepper and salt into the flour, but the best effect can be obtained by adding them to eggs. Pour bread crumbs into the third plate.
Take a broken piece of meat and roll in flour so that the piece is completely covered with flour.
Now the piece boned in flour needs to be dipped in eggs, let the excess drain.
Roll thoroughly in breadcrumbs.
Pour 1 to 2 cm into the pan sunflower oil, heat over medium heat. Fry schnitzel first on one side for 2-3 minutes.
Then turn over and fry on the other side the same amount.
Serve schnitzels best sprinkled lemon juice and with fried potatoes fries, but mashed potatoes are also suitable. ready to eat, bon appetit.
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!
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 with plenty of hot vegetable oil until golden brown on both sides.
The most common meat dish Austrian cuisine is schnitzel or Viennese meat... It is most often ordered by tourists, but what do the indigenous people prefer? Tafelspitz and Esterhazy roast - these incredibly tasty and hearty meals perfectly convey the essence of Austrian cuisine - simple, satisfying and delicious home-style.
Tafelspitz Viennese meat
Tafelspitz Viennese meat - favorite dish Emperor of Austria Frank Joseph the First. For Tafelspitz, it is better to take meat that is tough meat with a lot of films and veins. Ideally combine Brisket Brisket with Ossobuco Steak. you can place an order in the T-Bone online store.
First, cut the onion into large cubes and fry in a dry skillet. IN thick-walled saucepan Boil water, place medium-sized Brisket brisket and Ossobuco steak. Remove foam, add fried onions and simmer for 2-2.5 hours. At this time, you can make applesauce and cut the potatoes into wedges for garnish. For the applesauce, peel and cut the apples into small pieces, put them in a saucepan, add a little salt, sugar and water. Cook until softened for 10-15 minutes, then blend with a hand blender and season to taste.
Add large sticks of carrots, celery root, white leeks, cut into half rings, and allspice to the meat in a saucepan. Cook for another 30 minutes, then remove the meat and strain the broth. Put it on low heat, season with salt and finely chopped chives. Return the meat to the pot and bring to a boil. After that, turn off the heat and let the dish stand for 10-15 minutes under the lid. While the broth is infused, fry the chopped potatoes with the addition of vegetable oil and lard. Viennese meat they eat like this: for the first, they serve broth with croutons, on which the bone marrow from Ossobuco steak is smeared, and for the second - tender boiled meat with applesauce and fried potatoes.
Viennese meat Esterhazy
In honor of the Hungarian diplomat Pal Antal Esterhazy, not only the cake is named, but also the Viennese meat popular in Austria. To prepare this dish, you should buy roast beef from marbled beef with a lot of connective tissue. The first step is to cut the beef into finger-thick slices and brush with melted butter... Then fry the meat slices in a cauldron, transfer to a plate, pepper and salt. In the same cauldron, fry the onion cubes, thin carrot sticks and a clove of garlic. Put the meat on the vegetables, pour over with red wine and put a slice rye bread(This secret ingredient for flavor).
Add a little meat broth to completely cover the ingredients and simmer for 1.5-2 hours over low heat. After that, remove the meat, and beat the vegetables with the sauce with an immersion blender. Serve Viennese meat on a pillow of mashed potatoes watering aromatic sauce... Bon Appetit!