Juicy and crispy schnitzel: a recipe for Viennese classics and its modifications

Schnitzel, whose recipe will be given below, was invented by the Austrians as far back as the 15th century. True, Italians do not agree with this fact, believing that the northern neighbors simply stole their copyrights from them in the "Milan Punch". But for the sake of justice, it should be noted that meat for a Viennese schnitzel does not always have to be thinned with a kitchen hammer - it's enough to take a thinly sliced and veal-cut piece of veal. From what part of the carcass is it necessary to cut the meat? It is obvious. The very word "schnitzel" in translation from Austrian means "clipping".

A huge piece of veal, covering the whole plate, in a golden, crispy coat of breadcrumbs. This is how a real Viennese schnitzel should look . Its recipe is quite simple, it is enough to observe several conditions. The first is perfect meat of the highest category. It should be a tenderloin. Naturally, without interlaying fat and lived. The second rule is a thin, about 5 mm, cut across the fibers or a "butterfly" (like an open book). To breading does not fall off the schnitzel, you must first roll a piece in flour. Then dip it into a beaten egg. And finally - again to roll in a crumb shabby fresh roll. And the last condition is a lot of fat. Oil or smilts should be warmed up well, and the future dish should simply be buried in it.

But not only the Viennese Schnitzel is fried in a frying pan. The recipe advises to cook the meat on high fire for two to three minutes for each side, and then put it on a baking sheet covered with paper. Juiciness and a pleasant crunch meat gets in the oven. It is held there for 15-20 minutes at a low temperature of 100 degrees. But that's not all. After the oven, the schnitzel should be put back on the heated frying pan with a few tablespoons of butter. Literally for a minute, turn over and slightly get soaked with a kitchen towel. Serve with a slice of lemon, sprinkle with chopped parsley.

If veal is salted at the time of serving (so the meat will remain juicy), then the pork schnitzel recipe recommends doing a little differently. Also, the tenderloin is taken. Pieces should be slightly discouraged. Spices and salt are added when sliced. Pork is simply fried in a lot of lard or vegetable oil, having run before this, of course, in triple breading.

No less tasty (and more dietary) will come out chicken or turkey schnitzel. The recipe suggests using the poultry breast peeled for it. Cut the fillet into thin layers, slightly repel. In the flour add salt and spices, roll the pieces of meat, dab them in an egg, and then pan in breadcrumbs. Fry in a lot of heated fat for a few minutes for each side.

If you have minced meat at home, then you can make a very original dish "Schnitzel chopped". Recipe (by the way, also comes from Austria) offers a little work with minced meat before spreading it in a frying pan. With a stale bun, cut the crust, shred into pieces, pour in thick cream. Lemon scalded with boiling water, on a fine grater, peel off the zest. In the mince mix the egg, pressed bun, zest, salt and black pepper. With wet hands, form flat cutlets, roll them in breadcrumbs. Turn on the oven. Fry the schnitzel literally for one and a half minutes in a butter frying pan heated up in a frying pan, place in a fire-resistant dish. In a skillet in the remaining fat, add a little broth, allow to pour, pour them cutlets, which you put on a small piece of butter. Bake in the oven for 10 minutes at 180 degrees.