Wiener schnitzel - prepare a crispy Wiener schnitzel with the advice of Jadranka Blažić
I was thinking, is it even necessary to post a recipe for steak? Well, maybe it is, and why wouldn't someone write it down, maybe someone is interested in how others do it... My schnitzel preparation went through evolution, until I prepared the ideal recipe. It's just a couple of things that mean a lot.
Wiener Schnitzel and Schnitzel from Karađorđe demand quality, and I always use the finest meat, it is the softest and easiest to work with. I cut the meat into rings 5 cm thick and put it between two nylons and with the flat side of a meat mallet, pound it on both sides to the desired thickness. If you use older or tougher meat, then be sure to beat it with the other side of the hammer to break the fibers and make the meat juicier. I do not salt or add any spices to the pounded meat.
I put salt, pepper, chopped dry green leaves, black and garlic powder into the eggs, and well, all together, beat with a whisk. I put a lot of sesame in the pan with the breadcrumbs, because sesame improves the taste and smell.
I never liked using flour for steaks, so I only use breadcrumbs with sesame seeds. I roll the schnitzels in the following way: breadcrumbs + eggs + breadcrumbs and that's enough for a Vienna schnitzel, as you can see in the photo, where the cross section is.
If you like, like my family, a crispy fried crust, then go one more time: eggs + breadcrumbs. Personally, I prefer the fried crust to the meat itself, as crispy as it is with the taste and smell of sesame and various spices!
This is also an extremely practical way of preparing schnitzels, because you can prepare them today for tomorrow, if you are busy or busy. The next day, before baking, just roll them in breadcrumbs and they are ready. If you know that the meat is really fresh, steaks prepared in this way can stay in the refrigerator for 2-3 days. If you store them in the refrigerator, be sure to put foil or baking paper between each snack.
The steaks prepared in this way will be baked in no time. It is enough to fry for 2 minutes at a medium temperature, in oil or fat, on both sides and the steaks are cooked.
If you want this to be your chrono breakfast, then just bake them in the oven on high and they will be great!
Jadranka Blažić, blog Kuvajmo hronovski
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
Read more:
The best recipes on the Android app for your mobile phone or tablet!
The Recipes and Kuvar online portal is ranked among the TOP 50 websites in Serbia!
If you are interested in all of ours recipes, click the link: RECIPES. Collections of the best recipes of our associates can be found in the cook section, if you want to read more, click on the link: COOK. If you want to see our front page, click on the link: RECIPES AND COOK ONLINE homepage.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
