Dishes using minced meat have long been very popular and universally recognized love. With cutlets, meat rolls, zrazy and meatballs, you can confidently put minced meat schnitzel in one row. Today we will talk about how to cook such a dish, how the product made from minced meat differs from the classic and chopped product of the same name. And also how to distinguish it from cutlets made of minced meat.
Minced and classic minced schnitzel: their difference
In fact, these products differ only in the preparation of the main ingredient. Classic schnitzel is made from a good whole piece of pork, veal (beef) tenderloin or chicken. Then it is prepared according to a generally accepted recipe. Chopped schnitzel is prepared from meat cut into small pieces. Stuffed meat is mainly prepared from a mixture of different types of meat.
Very often, consumers do not see the difference between the minced meat schnitzel (pictured) and the patty.
However, the differences are significant, firstly, it has an oval, slightly more flattened shape. Before heat treatment, it is lowered into the season (a mixture of milk and eggs) and roll in breadcrumbs. Most often, the composition of schnitzel, unlike cutlets, does not include the following products:
- potatoes;
- garlic;
- bow;
- bread.
Although some chefs add some of these ingredients to the product.
Little tricks
As you know, the quality of the finished product depends on a number of factors. We will talk about some of the subtleties of culinary art in the preparation of schnitzels.
- Professionals advise mincemeat for the product to cook on their own. High-quality raw materials in this case are a guarantee of success.
- Elastic forcemeat is better for schnitzel, it is easier and more convenient to prepare a product from it. To achieve this quality of minced meat, you need to beat it well. Then divide the mass into portioned pieces weighing up to 90 grams.
- In order to get a delicious crisp, you must use a breading. If you want the coat on the schnitzel to be even more crispy, you can use double breading, in which the semi-finished product is first crumbled in an ice cream, then in breadcrumbs, after which the procedure is repeated one more time.
Forcemeat Schnitzel: Recipe
For cooking, you can use different types of meat. This dish is considered German-Austrian, and in the cuisine of these countries, pork is the most popular. In it, in addition to meat, there is also fat, which when beating meat makes it more plastic and perfectly holds it together. So we will make schnitzel from this type of meat. For work, we need:
- minced pork shoulder - 600 g;
- pepper, sea salt to taste;
- one egg;
- cow's milk - 100 ml;
- breadcrumbs for breading - 100 g;
- sunflower oil - 50 ml.
We add pepper and sea salt to the prepared meat, knead well. Then we proceed to beating the mass. The effect made makes the meat more docile and sticky, giving it some viscosity. We divide it into pieces weighing about 90 grams, beat off a little more and form schnitzels of small thickness. Dip the finished product into pre-cooked season and bread in breadcrumbs. On moderate heat, the schnitzels are fried on both sides for about 15 minutes. The readiness of the dish can be checked with a fork or toothpick: if a clear, light liquid appears when you click on the product, this means that the minced meat schnitzel is ready. The result is a natural schnitzel - tasty and juicy, which contains only meat, there are no products that interrupt its real taste. As a side dish to the main meat dish, you can serve pasta, various vegetables or cereal cereals, decorated with greens.
Chicken Schnitzel
It should be noted that initially this meat product was prepared exclusively from whole pieces of different meat. A little later, such stuffing products gained popularity and became widespread. We will tell you how to cook minced meat schnitzel with chicken. The finished product to your taste resembles a chicken chop, only it is more juicy and tender. The cooking technology for all types of schnitzel is absolutely identical. Let's move on to the recipe, take:
- minced chicken;
- a pinch of black pepper;
- rast. butter;
- 3 eggs;
- salt to taste;
- some turmeric;
- breadcrumbs - 100 g.
Cooking
Season cooked minced meat with pepper and salt, mix thoroughly. Add eggs to the minced chicken and knead again. In the process of mixing, the mass should be beaten off using the walls and bottom of the bowl. With such a simple procedure, juice containing protein is secreted, and this will give the forcemeat a higher viscosity. Beat eggs for a leeson, add milk and turmeric to them. Using this spice will give the finished schnitzel a beautiful yellow-golden color.
We begin to shape the products: roll the balls from the minced meat, then give them the shape of a cake, the thickness of the semi-finished product should not exceed 1 centimeter. Heat oil in a stewpan, put already breaded schnitzels into it. Breading can be done double or even triple. It depends on what thickness of the crust you want. Forcemeat schnitzel is fried on both sides until golden brown. It turns out a very tasty juicy dish that has a very beautiful appearance.