Recipes - vienna schnitzel (Wiener Schnitzel) belongs traditional specialties of Viennese cuisine (along with recipes for goulash, corned beef, apple strudel, etc.). Recipe for Wiener schnitzel can be found in the offer of many restaurants in the region, so it can be said that very popular.
Visiting Vienna and not trying Wiener schnitzel is probably a big mistake. We were visiting Vienna - and we tried Viennese schnitzel, and photos from our cameras and phones are attached.
There are various legends about the origin of this dish - the most famous of all is that Field Marshal Jozef Radetzky brought this recipe from Italy in 1857. It refers to the Italian recipe for Milanese cutlet (cotoletta alla milanese). Many linguists and historians refute this legend, finding many flaws in the story.
Other stories and legends say that this recipe was created as a modification of one of the recipes of Austrian cuisine: "bakchendl", which is breaded and deep-fried chicken breast. This recipe was first mentioned in a cookbook in 1719. Based on this, some draw conclusions and analogies that the name Wiener Schintzel originated from Wiener Bachendl during the 19th century.
The traditional method of preparation involves veal steaks cut to 4 mm thickness, then dipped in flour, then in beaten eggs, and then in breadcrumbs. Breadcrumbs must not be pressed into the meat, but must remain dry so that they are crispy after frying. Vienna schnitzels are fried in a deep dish in butter or oil, at a temperature of 160 C to 170 C, until they acquire a golden brown color. The steaks must float, otherwise they will not be fried evenly. During frying, the steak must be gently moved around the pan, as well as watered.
Traditional Viennese Schnitzel - Recipes and Cookbook online
Recipe - Wiener Schnitzel belongs to the traditional specialties of Viennese cuisine (along with recipes for goulash, boiled beef, apple strudel, etc.).
- 600 g of veal steak (4 pieces, about 150 g each)
- 60 grams of flour
- 80 g breadcrumbs
- 2 pieces of eggs
- milk
- so
- oil (for frying)
- Thin the veal steaks with a meat pestle. The ideal thickness for preparing this recipe is about 4 mm. Season with salt on both sides.
- Spread the flour on a large plate. Dip each steak in flour, on both sides, and set aside.
- Beat the eggs in a large plate. Add a little milk (1-2 teaspoons) to the beaten eggs. Lightly dip each steak in eggs, on both sides.
- Spread the breadcrumbs on a large plate. Place the steaks, rolled in flour and eggs, gently on both sides in the breadcrumbs. Lightly press the steaks on the breadcrumbs, so that the breadcrumbs stick nicely to the eggs.
- Heat the oil in a frying pan. There should be enough oil in the pan, so that the steaks float freely. Lower the steak into the heated oil. It will take about 2 minutes for each side of the steak to get a golden brown color. During frying, shake the pan, so the oil will pour over the top of the steak. After frying, leave the steak on a paper towel to drain the oil.
- Serve warm and garnish with lemon slices and fresh parsley leaves. Serve mashed potatoes or French fries as a side dish.
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