A real schnitzel is not a chopped cutlet at all. This is a thin piece of good meat, fried in accordance with all the rules. The German word schnitzel itself speaks of this: it is formed from the verb schnitzen - cut.
Pick your recipe
You will need
-
- 400 g veal
- pork
- lamb
- chicken or turkey breast;
- 100 g of butter or vegetable oil;
- 4 tbsp. l breadcrumbs or flour
- or crumbs of fresh loaf;
- salt to taste.
Instruction manual
1
Take meat without streaks and films. Rinse it, drain it. Dry a piece with a napkin or towel. Then cut across the fibers into 3 or 4 thin layers. If necessary (if there is still a little connective tissue), the veins should be slightly incised so that they do not become crowded during frying.
2
Cover each cut schnitzel with a plastic bag and lightly beat off with a hammer or handle of a large knife if there is any doubt about the quality of the meat. It is not necessary to beat meat if the best part of beef (tenderloin, fillet) is selected for schnitzel.
3
Blot all prepared schnitzels with a paper towel on both sides, so that moisture does not lower the temperature of the oil when frying. Pour breading into a plate - breadcrumbs, flour or crumbled pulp of a loaf.
Bread should not be too soft, otherwise it will go blind and not crumble. Before crushing, it is better to cut the crust, then grind the flesh of the loaf in a food processor (blender), grate it or grind it smaller by hand. Slices of meat into breading, first one side, then the other. Rusks, flour, bread crumbs should evenly cover the entire surface of the meat piece.
Do not salt! So that the meat does not allocate ahead of time all its juices and the finished dish remains juicy, sprinkle a piece of salt only at the very end of the frying.
4
Heat the oil in a pan. It should be quite a lot. If your pan is large in diameter, add oil to the above quantity before frying. Schnitzel is fried almost deep-fried. Only a piece in oil does not float, but lies at the bottom. Due to the large volume of very hot oil, the surface of the meat is quickly "sealed" and ceases to lose juice.
Put the schnitzel in the pan. Fry the meat layer on both sides for 5-7 minutes. Salt 2 minutes before frying. Complete the roasting process when the meat has a crispy golden crust.
note
Pork or poultry meat schnitzel requires a complete roast (7-10 minutes on each side). Such meat cannot be eaten with blood! You can check the cooking stage with a fork: it pierces the finished meat piece without effort. The emerged grayish-transparent juice indicates that the piece is completely fried.
Useful advice
William Pokhlebkin, a connoisseur of culinary art, recommended that the oil be refluxed before frying, that is, brought to medium caustic smoke, but without boiling, to evaporate all impurities. It is easier to cook with pure oil: there will be no smoke, no children, the dish will not burn up and fry faster.
- Great Encyclopedia of Culinary Art. All recipes V.V. Pokhlebkina
- How to cook pork schnitzel