Each European cuisine has its own signature dish. In the Italian city of Naples it is pizza, in German Munich - Bavarian sausages, in the Austrian capital - Vienna schnitzel (photo presented in the article). You can try this popular European dish in its original version only in Vienna. However, it is not necessary to go on such an expensive gastronomic journey. It is enough to use one of the Schnitzel recipes presented in our article.
Dish history
The first mention of Viennese schnitzel in a cookbook dates from the end of the 19th century. According to one version, this dish, which has become traditional in Vienna, came from a chop popular in Upper Italy. But in the capital of Austria, schnitzel was first prepared at the turn of the XIV-XV centuries. And since then it has become the “calling card” of Vienna.
The original dish is a thin veal schnitzel, cooked in breading from flour, eggs and bread crumbs. As for the size, it very often exceeds the diameter of the plate itself. The thickness of this schnitzel is 4 mm. Fry it in a large amount of pork fat or butter until golden brown. This ensures even cooking on the inside and crisp on the outside.
Vienna schnitzel in Vienna is particularly popular. This dish is not bypassed by any tourist. You can taste it in every catering establishment of the city. But, according to tourists, you can try the best schnitzel in Vienna only in the Figlmuller restaurant, whose doors were first opened to visitors in 1905.
Classic Viennese Schnitzel
Traditionally, beef or veal is used to prepare this dish. It is from this meat, according to experienced chefs, that the most delicious Viennese schnitzel is obtained. The classic recipe for a dish involves the following actions:
- Beef is cut into pieces 1-1.2 cm thick.
- A piece of parchment is folded in half and greased inside with vegetable oil.
- A piece of meat is laid in the middle and beat off with the flat side of the culinary hammer so that the thickness of the schnitzel is no more than 4 mm. At the same time, it will increase several times in size.
- From 2 eggs, milk, salt and pepper, a lezon is prepared in a deep bowl.
- Flour and bread crumbs are poured onto two other flat plates.
- Vegetable oil is poured into the pan, a piece (20 g) of cream is added.
- The meat is first lowered into a plate with flour and breaded on both sides. Then it should be transferred to a bowl with a lezon, and a third time to roll in bread crumbs.
- In melted butter, the schnitzel is fried first for 2 minutes on one side, and then the same amount on the other. The finished dish is laid out on a paper towel, and then immediately served on the table.
Schnitzel recipe with potato salad from Miratorg
A well-known company in Russia prepared for lovers of this traditional Viennese dish sliced veal steaks suitable for thickness and other parameters . Mistresses can only beat off the meat, roll it in the correct breading and send it to the pan.
Miratorg Viennese schnitzel with potato salad is prepared step by step in the following order:
- Cover the schnitzels (3 pcs.) With cling film and beat off with a rolling pin on both sides to a thickness of 3 mm.
- Dip them alternately first on a plate with flour and roll on both sides, then in the egg and breadcrumbs. Put the schnitzels on a flat dish and refrigerate for 20 minutes. This time will be enough to fix the breading.
- For salad, brush the young potatoes (500 g), wash and boil in boiling water for 15 minutes. Still hot, cut it into 1.5 cm circles, sprinkle with vinegar and cool.
- Chop green onions, celery stalk, parsley, dill.
- Combine the cooled potatoes with herbs, season with lemon zest, salt and pepper, mix with mayonnaise. Send the finished salad in the refrigerator for 5 minutes.
- Pour 100 ml of ghee into the pan, heat, put the schnitzels.
- Fry them one at a time. First 3 minutes on one side, constantly pouring oil on top, and then 2 minutes on the other. Serve with salad.
Vienna pork schnitzel
The process of cooking from this type of meat is practically no different from the classic recipe. As a result, you will get a great dish that can decorate the holiday table:
- For Viennese pork schnitzel, a loin is traditionally used, cut across the fibers into pieces, 1 cm thick. They need to be salt, pepper, wrap in a film and beat with a hammer on both sides to make them thin, but without holes.
- The Vienna pork schnitzel recipe uses traditional breading of three components: flour, eggs and ground crackers. In them, each piece of meat is dropped alternately.
- Viennese schnitzel is fried in a pan with highly heated vegetable oil. It should be poured to a height of at least 7 mm. Schnitzel should be fried over medium heat, without covering the pan with a lid, on both sides. Serve hot.
Viennese Chicken Schnitzel
From chicken, you get an equally tasty dish:
- The washed and dried fillet is cut along the thickness along and opened with a butterfly. It turns out quite a large chicken steak. It is covered with a film and carefully beat off so as not to tear up holes.
- Prepared fillet is stacked with a bowl. Garlic (3 cloves) is squeezed out through a press from above, salt, red and black pepper are added. Fillet gently mixed with spices and leave to marinate on the table for 20 minutes.
- Viennese chicken schnitzel is breaded and fried in a pan in the traditional way. Cook it should be no more than 2-3 minutes in a large amount of vegetable oil, almost deep-fried.
Turkey Schnitzel
Delicate, juicy, with golden breading, schnitzel from dietary poultry meat can be prepared according to the following recipe:
- The breast of the turkey is cut across the fibers and beat off through the bag.
- Each prepared piece is crumbled in flour from two sides. Excess shake off on a plate.
- Then the turkey dips into an egg whipped with a little water.
- Immediately after the lezon, a piece of meat should be rolled in breadcrumbs of cornmeal with paprika, salt and pepper.
- But the Vienna schnitzel is fried like in the previous recipes in a large amount of oil.
How to cook beef liver schnitzel?
From offal it turns out no less tasty schnitzel. It should be prepared in the following sequence:
- Strip a piece of liver (800 g) from films and veins, cut into steaks 1 cm thick.
- Prepare a breading of eggs, ketchup (6 tbsp. L.) And spices. Pour flour and bread crumbs into two other flat plates.
- Roll the liver in flour, dip in the egg-tomato mixture and fix the breading in the crumbs.
- Fry the Vienna schnitzel from beef liver, first on one side, then turn over, turn down the heat, cover and bring to readiness.
Features of preparation and recommendations
And finally, we will present you the advice of experienced chefs who will help you prepare a really tasty and mouth-watering Vienna schnitzel:
- The meat for this dish should be cut only across the fibers. Then, if necessary, the thick steak is additionally cut along the piece and opened with a butterfly.
- Instead of ready crushed crackers, it is better to use fresh baked crumb for breading.
- It is recommended to fry a slightly beaten and breaded piece of meat in a breading at a temperature of 160 ° C, in a large amount of fat - at least half its height.
- In the process of cooking, the schnitzel must be watered with ghee.