Schnitzel is a thin layer of meat, breaded in breadcrumbs and deep-fried. The Viennese schnitzel is especially famous, the recipe for which was invented, as they say, several centuries ago, not by Austrian, but by Italian chefs. Later, somewhat modified, the schnitzel recipe came to Austria, where it got its current name …
Summary
Course
Main Dish
Servings (Default: 4)
Ingredients
Flour – ¼ glass
Coarse salt
Ground pepper
Bread crumbs – 1 glass
Large eggs – 2 pcs.
Veal chops (120-140 g each, about 5 mm thick) – 4 pcs.
Preheat oven to 95 degrees. Pour flour onto a plate and stir with 1 teaspoon. salt and ½ teaspoon. pepper.
Grind stale white bread into crumbs. Stir the bread crumbs with 1 teaspoon separately on a plate. salt.
In a wide bowl, beat the eggs lightly.
Wash the meat and pat dry with a paper towel. Dip the veal evenly in flour (shake off the excess), dip in beaten eggs (also evenly, on both sides, allowing the excess to drain into the bowl), and in crackers (make sure that the layer is not thick). Place the prepared schnitzels on the parchment.
Heat the oil well (about 0.5 cm thick) in a large skillet over medium heat. (The temperature of the oil should be about 180 degrees, check with a special thermo or a cube of bread so that it is instantly fried). Cook the schnitzels for about 2 minutes, turn over, and fry the other side until golden brown for about 2 minutes more (be careful not to change the oil temperature).
Place the schnitzels on a baking sheet covered with paper towels (2 layers) and place in a warm oven (to keep warm).
And a special moment that characterizes the Viennese schnitzel. Drain the oil from the skillet and pat dry. Melt and heat the butter over medium heat. Place the schnitzels in the buttered skillet, quickly flip them over to the other side, and remove from the skillet onto a paper towel-covered plate to absorb the grease.
Serve the Viennese schnitzel well with lemon wedges, sprinkle with chopped parsley on the meat. Enjoy your meal!
Ingredients
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