Cooking

How to make a real Viennese schnitzel?

According to legend, the recipe was brought to Austria from Italy by General Radetzky at the end of the 19th century. The recipe stuck so well that now it is not associated with Italy at all, even its name is purely Austrian – “Schnitzel”, in German (in its Austrian dialect) it means “cut off”.

It is not at all necessary to travel far away in order to taste the pride of Austrian cuisine. Schnitzel can also be made at home. And the products for the preparation of this meat dish need the simplest ones that can be easily found in the nearest supermarket.

First of all, it is worth understanding what the schnitzel is made of. This dish, in fact, is a chop (only meat is not beaten for it). Initially, schnitzel was a thin piece of veal breaded with rusks, fried in a large amount of oil. So the real original schnitzel is veal. However, this dish is also prepared from pork, even chicken.

That is why, by the way, the prices for schnitzel are strikingly different in different catering establishments. Schnitzel can be found in both a cheap eatery and a premium restaurant. You can even buy it with you, in a Semmel bun, and eat it like a hot dog in the park.

It is best to take a loin for cooking schnitzel. Any boneless piece of meat will do, however. If made with chicken, then chicken breast is ideal. True, in this case, the schnitzel will not occupy the entire plate, but will be of modest size.

Vienna schnitzel served with lemon wedge, potato salad, fresh vegetables and lingonberry sauce
Vienna schnitzel served with lemon wedge, potato salad, fresh vegetables and lingonberry sauce
Photo: Holger. Ellgaard, ru.wikipedia.org

The meat is cut into thin strips, approximately 5-6 mm thick.

Then we start breading. This could be the classic egg and spice cooking method, or it could be a more interesting variation.

In the second case, the meat must be marinated, so to speak. We are used to coating meat for barbecue with spices or the same mayonnaise. Austrians often use ordinary mustard for this. Each piece is coated with mustard on both sides, the meat is removed for half an hour in the refrigerator.

You can make crumbs for breading yourself, or you can buy special bread crumbs. They shouldn’t be too small.

A lot of ghee is poured into the pan (fat is also suitable, it is also actively cooked on it in Austrian peasant yards). Schnitzel pieces are fried until golden brown over medium heat.

A real Austrian side dish also relies on a real Viennese schnitzel. This dish is usually served with potato salad or boiled potatoes, cucumber salad in vinegar dressing, sauerkraut are suitable. Do not forget to pour the juice of a quarter of lemon before using the ready-made schnitzel.

Austrian cuisine has many different interesting culinary recipes, for example, the Tafelspitz or the Kaiser’s omelet, but it is the Viennese schnitzel that is represented on the menu of any restaurant with traditional cuisine throughout Austria.

Interesting dishes of European cuisine are also available to Russians. To cook Wiener Schnitzel yourself, as you can see, you don’t need any exclusive products.

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Source: shkolazhizni.ru

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