Schnitzel, the recipe of which will be given below, was invented by the Austrians back in the 15th century. True, Italians disagree with this fact, who believe that the northern neighbors simply stole from them the copyrights of Milan Chop. But in fairness it should be noted that the meat for the Viennese schnitzel does not always have to be thinned with a kitchen hammer - just take a piece of veal thinly sliced and stripped from the veins. From what part of the carcass is it necessary to cut the meat? It is obvious. The word "schnitzel" in translation from Austrian means "tenderloin".
A huge piece of juicy veal, covering the entire plate, in a golden, crispy coat of breadcrumbs. This is what a real Viennese schnitzel should look like . Its recipe is quite simple, it is enough to observe several conditions. The first is impeccable meat of the highest category. It should be a tenderloin. Naturally, without layers of fat and lived. The second rule is thin, about 5 mm, cutting across the fibers or with a “butterfly” (like an open book). To prevent breading from falling off the schnitzel, you must first roll a piece in the flour. Then dip it in a beaten egg. And finally - roll again in a crumble of shabby fresh rolls. And the last condition is a lot of fat. Oil or lard should be warmed up well, and the future dish should simply be drowned in it.
But not only in the pan, the Vienna schnitzel is fried. The recipe advises to cook meat on high heat for two to three minutes for each side, and then put it on a baking sheet covered with paper. Meat gets juiciness and pleasant crunch in the oven. He is kept there for 15-20 minutes at a low temperature of 100 degrees. But that is not all. After the oven, the schnitzels need to be laid out again on a heated frying pan with several tablespoons of butter. Literally for a minute, turn over and pat it a little with a kitchen towel. Serve with a slice of lemon, sprinkled with chopped parsley.
If the veal is salted at the very serving (so the meat will remain juicy), then the pork schnitzel recipe recommends doing something different. Tenderloin is also taken. Pieces should be slightly beaten off. Spices and salt are added during the cutting. Pork is simply fried in a large amount of lard or vegetable oil, and before this, of course, it is rolled in triple breading.
No less tasty (and more dietary) will be chicken or turkey schnitzel. The recipe suggests using a poultry breast for it. Cut the fillet into thin layers, slightly beat off. Add salt and spices to the flour, roll pieces of meat, dip them in an egg, and then breadcrumbs. Fry a large amount of preheated fat for several minutes on each side.
If you have minced meat at home, then you can make a very original dish, "Schnitzel chopped." The recipe (by the way, also from Austria) offers to work a little with minced meat before putting it in the pan. With stale buns, cut off the crust, shred into pieces, fill with fat cream. Scald lemon with boiling water, remove the zest on a fine grater. Stir in the egg, squeezed bun, zest, salt and black pepper. Wet flat cutlets with wet hands, roll them in breadcrumbs. Turn on the oven. Fry the schnitzel for literally one and a half minutes in butter preheated in a pan, put in a refractory bowl. Add a little broth to the skillet in the remaining fat, let it boil, fill them with cutlets, on which put a small piece of butter. Bake in the oven for 10 minutes at 180 degrees.