Wiener Schnitzel. Cooking options

Viennese schnitzel is a dish known and popular all over the world. It is the thinnest piece of well-chopped veal. If another type of meat is used, for example, pork, lamb, chicken or turkey breast, then a nonclassical variant of this dish is obtained. In addition, even vegetable schnitzels, such as cabbage, are currently being made. In the article we will dwell in more detail on the most popular recipes.

Correctly made Viennese schnitzel has a golden color and crispy crust, as the chopped semi-finished bread is breaded and quickly fried.

To prepare a classic dish you need to take the right meat - a veal spatula. The semifinished product must necessarily be cut across the fibers, so that the pieces have a thickness of not more than two centimeters. The weight of each serving should not be more than two hundred and fifty grams, and the shape - rectangular. At the edge of each piece, small incisions should be made so that veal can not squeeze during frying. Now we begin to beat the meat intensively, so that the Viennese schnitzel is no more than half a centimeter thick. Then it a little salt, pepper and sprinkle with flour.

In a deep bowl, beat the egg with salt, a tablespoon of milk, a teaspoon of vegetable oil. Each piece of veal is dipped in a batter and then roll in a special breading.

To make the Viennese schnitzel real, it is not recommended to use ready-made rusks, and, moreover, ordinary flour. It is necessary to take a fresh bun and crush it very finely. In addition, you can buy special Austrian bread crumbs in the supermarket.

Meat should be shaken a little to remove excess crumbs, and proceed with the frying process. To do this, heat the frying pan, put on it a piece of real butter with a fat content of at least 82.5%. Schnitzel in a Viennese fry on both sides to have a golden appetizing crust.

Serve it immediately, on a warm plate with a slice of lemon and one olive.

Nonclassical schnitzel is done exactly the same way, but only, as was said, other types of meat are used. In the rest, the cooking recipe is identical to the main one.

Let us now dwell in more detail on how to make a cabbage schnitzel.

For cooking, we need:

• Seven sheets of young cabbage;
• Two hundred grams of hard or Adyghe cheese ;
• An incomplete glass of sour cream;
• Three tablespoons of flour;
• A small spoonful of salt;
• Mixture of spices (black pepper, turmeric, curry);
• Bread crumbs or semolina.

To make the dish tasty, you need to cook the cabbage correctly. To do this, you can select any of the following methods.

First, the cabbage leaves should be carefully cut off from the head, boiled in boiling and salted water for ten minutes until soft.

Secondly, if it is not possible to separate freely the leaves, it is recommended to weld the head entirely. To do this, cut out the cabbage and put cabbage in boiling salted water. It must be constantly turned over. After ten minutes, remove the top leaves, and the rest let them cook more.

Next, we cut the leaves from the leaves, and cut the cheese into rectangles. When using Adyghe, it is recommended to fry it on both sides before the appearance of a ruddy color with the addition of turmeric in the oil. In this case, it will turn yellow. Hard cheese does not have to be fried.

Mix sour cream with flour, salt and spices. Next, in the cabbage leaf wrap the cheese in the form of an envelope, like a dove. Schnitzel is rolled in flour, then in batter, and then in mango or bread crumbs. We fry it from both sides and serve it to a table with sour cream.

Bon Appetit!