When I first heard about Vienna schnitzelI thought it was just a breadcrumbs, like the one I ate in Poland. A real surprise came when I tried him in Vienna. My friends invited me to dinner and gave me Thin, golden veal chops, served with a slice of lemon. They were so delicate that they almost melted in their mouths, and the crunchy coating became the perfect setting for meat. At that moment I decided to ask about the recipe and try to recreate this taste in my kitchen. In fact, I have succeeded and today I often make Viennese schnitzels for my family.
Wiener Schnitzel, or Viennese schnitzel, is one of the most popular classics of Austrian cuisine and a real symbol of Vienna. It is a veal chop, broken into a very thin flake, breaded in flour, egg and breadcrumbs, and then fried in clarified butter or vegetable oil. His whole secret lies in the simplicity and quality of the ingredients – the meat must be really good, and thin and crunchy coating, never too heavy and greasy.
The history of the Vienna schnitzel dates back to the 19th century. The most frequently repeated story says that he brought him to Austria Feld Marshal Radezky after the war in Italy, where he ate similar Milan cutlets. Regardless of whether it was a legend or a fact, Wiener Schnitzel quickly won the hearts of the inhabitants of Vienna and became their national pride. Today it can be found in almost every Viennese restaurant – it is huge (often protruding beyond a classic plate)served with lemon, potato salad or potatoes with parsley.
The real Wiener Schnitzel must be prepared exclusively from veal. Most often, a veal handle is used, which after breaking becomes delicate and thin. It is the veal that determines its taste and exceptional lightness. Of course, in everyday practice, many people reach for cheaper substitutes. Most often, a pork pork is used, which after breakdown also gives the effect of a crunchy cutlet (this is a recipe that Germany often applies). The second popular option is poultry – turkey or chicken schnitzel is lighter and more dietary than pork, and quick to prepare. There is even a term in Austria Schnitzel Wiener Artdetermining the schnitzel in the Viennese style, but made not of veal, and a different kind of meat.
I brought the recipe for Wiener Schnitzla from my friend from Vienna, who taught me a few tricks – from choosing the right piece of meat to frying in a large amount of fat, thanks to which the coating gets fluffy and slightly “goes away” from the meat. It is this crunchy structure that makes Viennese schnitzel so special.
The traditional version uses veal and it is thanks to it that the dish is expressive. The meat breaks thinly, breads and fry in clarified butter until golden color. It is almost always served with a slice of lemon, which breaks the greasy of the dish and emphasizes its taste.
However, I know that veal is not always easily accessible and it can be expensive. That is why in my home kitchen I also reach for pork loin or turkey meat. Both versions are tasty, although this is no longer a classic Wiener Schnitzel, but its cheaper and simpler replacement. For me, however, what matters is good taste and the fact that the whole family is happy to sit at the table when golden cutlets appear on the plates.
The recipe itself is simple, but requires attention with details. It is important not to overdo the amount of coating and fry in the right fat. The dish must also be served immediately after preparation – then the Viennese schnitzel tastes best.
Ingredients:
- 4 veal cutlets (each each about 150-180 g),
- 2 eggs,
- approx. 100 g of flour,
- about 100 g of breadcrumbs,
- sun,
- pepper,
- clarified butter or vegetable oil,
- Slices or quarters of lemon to serve.
Method of performance:
Prepare the cutlets first – spread, remove the fibers and break thinly. Season with salt and pepper on both sides.
Pour the flour and breadcrumbs on separate plates. Pick up eggs into a wide bowl and beat with a fork or kitchen rod.
Coat the schnitzel on both sides – first in flour, then in the egg mass (very accurately), and finally in breadcrumbs. Gently press the coating with the back of the fork.
In a wide pan, melt a large portion of clarified butter (so that the schnitzels can immerse in it). You can also add a tablespoon of vegetable oil if you are afraid that the butter will sleep too quickly.
Wait for the fat to be very well warmed up and only then put the schnitzel in the pan. It should even be sanctified when put in the dish.
Thin veal chops fry for 2 minutes from each side to obtain a golden coating color. If you prepare thicker pork chops, keep them for 4 minutes for each page.
Remove the cutlets and gently drain on kitchen paper. Decorate with a piece of lemon before serving. Serve with and your favorite salad.
Source: NowowoPuje.pl, Austria.info
