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Viennese pork schnitzel. Delicious and varied ways to make Wiener schnitzel How to cook Wiener beef schnitzel

A large, thin piece of deep-fried breaded veal is a traditional Austrian dish. The recipe has been known since the nineteenth century. Serve a huge Vienna schnitzel with green, potato or cabbage salad, and put a slice of lemon on a plate. You can also cook it at home, because this requires a minimum of products. The main thing is to buy quality meat that has not been frozen. For example, in the Miratorg company store there is always a large selection fresh meat for every taste and budget, or perhaps you have a trusted seller at the farmers' market from whom you always buy meat.

Classic Viennese schnitzel

Historically, it is made from veal, beaten into a thin layer, and densely breaded.

Ingredients:

  • veal - 500 gr.;
  • bread crumbs - 120 gr.;
  • egg - 1 pc.;
  • flour - 70 gr.;
  • oil - 150 ml.;
  • pepper, salt.

Preparation:

  1. Wash the meat, remove the films and pat dry with a paper towel.
  2. Slice into thick pieces and then make a cut with a very sharp knife, not cutting all the way through.
  3. Open the piece like a book and beat gently to a thickness of a few millimeters.
  4. Cover the meat to avoid splashing. cling film.
  5. Breadcrumbs are best made from crumb white bread by drying the pieces in the oven and crushing them with your hands.
  6. It is important that the rusks remain white but dry and crumbly.
  7. In a bowl, combine an egg with a couple of tablespoons of cold water.
  8. Season each piece of veal with salt and pepper.
  9. Dip in ice cream, roll in flour.
  10. Place again in the egg mixture and breaded in homemade breadcrumbs.
  11. Heat the ghee in a heavy skillet and dip the schnitzel into it.
  12. Fry on both sides until golden brown.
  13. Place in a strainer or colander to drain off excess oil.
  14. Transfer to an appropriate size plate.

Serve the Viennese veal schnitzel with lemon slice and green salad.

Pork schnitzel

Quite often, pork rather than veal is used to prepare this dish.

Ingredients:

  • pork - 500 gr.;
  • bread crumbs - 100 gr.;
  • egg - 1 pc.;
  • flour - 70 gr.;
  • oil - 150 ml.;
  • pepper, salt.

Preparation:

  1. Wash the pork, cut off all veins, bacon and films, pat dry with a towel.
  2. Cut into thick slices, place on a suitable surface, cover with plastic and gently beat to desired thickness.
  3. Salt and pepper, if desired, you can add spices or herbs.
  4. In a bowl, beat the egg with a little water or milk.
  5. Dip the schnitzel in the egg mixture and flour.
  6. Submerge in egg again and roll in breadcrumbs.
  7. Heat oil in a skillet and lower the schnitzels one at a time.

Toast on both sides until golden brown and place in a colander or paper towel.

Serve the hot pork schnitzels with a lemon wedge and potato salad or a light vitamin kale salad.

Turkey wiener schnitzel

Many people don't like the taste of red meat. For them, you can cook turkey breast schnitzel.

Ingredients:

  • turkey fillet - 500 gr.;
  • bread crumbs - 110 gr.;
  • egg - 1 pc.;
  • flour - 80 gr.;
  • oil - 150 ml.;
  • pepper, salt.

Preparation:

  1. Wash the turkey breast, peel off the films and cut the veins.
  2. Cut across the fibers into fairly thick chunks, and then beat them to the desired thickness.
  3. The turkey cooks faster than red meat and the chunks can be left a little thicker than veal or pork.
  4. Salt, sprinkle with pepper or paprika, which will give not only taste, but also an interesting color to the schnitzel.
  5. Beat the egg with milk in a suitable container.
  6. Dip a piece of turkey into the mixture, roll in flour, again in an egg and breadcrumbs.
  7. Heat oil in a skillet and quickly fry the prepared turkey chunks until golden brown.
  8. Place in a colander to remove excess oil, then serve the schnitzels with salad or any other familiar side dish.

Vienna chicken schnitzel

Chicken breast is the leanest type of meat, but the schnitzel will turn out to be juicy and very tender.

Ingredients:

  • chicken breasts - 400 gr.;
  • bread crumbs - 80 gr.;
  • egg - 1 pc.;
  • flour - 50 gr.;
  • oil - 100 ml.;
  • pepper, salt.

Preparation:

  1. Wash the fillets, remove the films and cut off the tenderloins and white veins.
  2. Slice each breast in half lengthwise.
  3. Beat off a little so that the thickness of the pieces is the same over the entire surface.
  4. Season with salt, pepper and, if desired, spices suitable for chicken.
  5. In a bowl, beat the egg with milk or water.
  6. Dip a piece of chicken in the egg mixture, flour, again in an egg, and again in bread crumbs.
  7. Fry on both sides in a preheated skillet with enough oil.

Drain excess oil and serve with rice or vegetables.

Wiener schnitzel can be prepared easily, and the taste of the dish will impress your loved ones or guests. It is satisfying and tasty dish can be made from any type of meat, and for vegetarians there are options from cabbage or zucchini. Use any recipe given in the article. Bon Appetit!

A Vienna schnitzel is a large chunky piece of meat that is fried and breaded. The Viennese schnitzel is traditionally made from beef or veal, but there is an option from pork, chicken fillet and even minced meat. Large cuts from the flesh are ideal, although a small piece of meat can be cut to increase its area.

White bread crumbs are usually used as the final breading, but I suggest taking note of the option - ground cereal. Choose spices to your taste, be sure to your preferred pepper and any aromatic herbs, for example, Provencal, which can be added to breading.

Ready-made Viennese schnitzel is best served with a light side dish of fresh or stewed vegetables.

Prepare the ingredients for the Wiener Schnitzel

WITH large chunks everything is clear, you just need to beat them off for a schnitzel, the desired thickness is 7 mm-1 cm.

Rub the blanks with salt and pepper.

I will show you how to prepare a small piece for the schnitzel, i.e. turn it into a larger one.

Cut a piece of meat in the middle, but not completely, and open it. Next, you need to fight it off.

For breading, crush the flakes and add the aromatic herbs to them.

Each blank for schnitzel must be rolled in flour, or rather, even pressed into flour. Do not add a lot of flour at once, but add it gradually - as needed for the next pieces.

Then you should dip the workpiece into the stirred eggs.

The last stage of preparation is breading. Add breading as needed to each bite, rather than pouring all over at once.

Let the schnitzel blanks lie for five minutes, and then fry in a hot pan with vegetable oil for 3-4 minutes on each side until golden brown crispy crust... After frying, place the schnitzels on paper towels to remove excess oil.

The Vienna schnitzel is ready.

Bon Appetit!

Whoever came up with this dish certainly loved to eat a lot.

Looking at a real dish that doesn't fit on great dish, you understand that very well. The dish looks very strong, appetizing and tasty.

You are convinced of this when you cut the first piece.

Recipe history

For the first time under the name "Viennese schnitzel" the dish was mentioned in 1884, there are several versions of its origins. One by one - the progenitor was the Milanese chop.

The recipe was allegedly brought to Vienna in the XIV century. The second version claims that the recipe and technology of the dish was brought to Vienna from Italy in 1857 by Field Marshal Johann Radetzky.

The dish does not take long to cook if you have it in your hands correct recipe and all products are ready to go. Taking your time, the dish is prepared in half an hour. This is in its purest form.

The time will not change if you prepare the side dish in advance. But cooking meat within 45 minutes with a side dish does not seem fantastic. Classic version prepared from veal or beef. But you can cook a dish from any other meat (pork, turkey, chicken).

Vienna Veal Schnitzel

What will be needed:

  • veal - 180 g;
  • bread crumbs - 100 g;
  • vegetable oil - 250 g;
  • flour - 100 g;
  • salt;
  • pepper;
  • chicken egg - 1 pc.

Initially, you need to prepare a lion. Beat the chicken egg in a bowl, add the sifted flour in a thin stream, beating without stopping. Salt.

Process the veal, rinse, dry. Beat gently so as not to tear the meat.

Then breaded the beaten meat first in flour.

Then dip the meat completely in ice cream and breaded in breadcrumbs. Repeat this operation three times.

In a large skillet and plenty of oil, cook the veal for three minutes on both sides in four turns - this will achieve perfect cooking. There is no need to regret the oil. It should be almost the same if deep-fried meat was fried.

It is recommended to serve the dish with cherry or lingonberry sauce... It is ideal to serve green or potato salad as a side dish, fried potatoes or fig.

You can decorate it with lemon and a sprig of rosemary.

Calories per 100 g: 466.53 kcal

Pork schnitzel

The Viennese pork schnitzel will need:

  • pork loin without bone - 180 g;
  • flour - 100 g;
  • bread crumbs - 100 g;
  • green beans (side dish) - 50 g;
  • oyster mushroom (side dish) - 100 g;
  • lingonberry (sauce) - 20 g;
  • butter - 10 g;
  • salt;
  • pepper;
  • sugar - 10 g;
  • red wine vinegar - 7 g;
  • lemon - 50 g;
  • cherry (side dish) - 3 pcs.;
  • chicken egg - 1 pc.

Creation method.

Process pork, rinse, dry. Place on a cutting board. Cover with foil on top. Beat off with a hammer. Salt and pepper.

Pour sifted flour onto the board. Breaded pork in it.

Drive an egg into a large container. Moisten the pork in the egg until the egg covers the meat completely.

Pour bread crumbs into another container. Breed pork in them.

Heat oil in a skillet. Put schnitzel in it. Cook on both sides until golden. During this time, the meat must be turned four times.

Put lingonberries in a saucepan. Add sugar. Pour in vinegar. Mix well. Heat over moderate heat.

In a separate well-heated skillet, fry the beans and chopped oyster mushrooms until tender. Salt and pepper. Add a piece of butter. Fry for another four minutes.

Cut the cherry in half and add to the pan with garnish. Fry for another three minutes.

Put schnitzel on a preheated serving plate. Side dish. Decorate with a figuratively chopped lemon half. Serve the saucepan with the sauce separately.

Calories per 100 g: 191.39 kcal

Chicken recipe

What you need for a Viennese chicken schnitzel:

  • chicken breast - 500 g;
  • flour - 100 g;
  • salt;
  • pepper;
  • eggs - 4 pcs.

Cooking steps.

Rinse chicken breasts, dry. Cut with a butterfly.

Beat off lightly so as not to break through the meat. You can not use a hammer, but beat off the breasts with your fist through a plastic bag.

Salt the schnitzels, garnish on both sides.

Beat eggs into a bowl, add a little salt. Put the pan to heat. When the oil is hot enough, dip it in an egg. Then into flour.

Then dip the schnitzel back into the egg and place on a hot skillet.

Fry on both sides until a beautiful golden color scheme. Then take out the finished schnitzels and blot them with a paper towel to remove excess fat.

Place on a serving plate. Decorate with lemon and herbs.

Garnish with any side dish of your choice. Perfect fit mashed potatoes on cream or light vegetable salad.

Calories per 100 g: 153, 21 kcal

Vienna schnitzel with potato salad

What will be needed:

  • pork loin - 500 g;
  • flour - 100 g;
  • bread crumbs - 100 g;
  • cream 33% - 80 ml;
  • salt;
  • ground black pepper - 1 g;
  • chicken egg - 2 pcs.

For the salad:

  • potatoes - 800 g;
  • radish - 100 g;
  • fresh cucumbers - 100 g;
  • green onions - 50 g;
  • meat broth - 130 ml;
  • white wine vinegar - 80 ml;
  • sugar;
  • salt;
  • pepper;
  • vegetable oil (for frying) - 150 ml;
  • olive oil (in salad) - 50 ml.

How to cook.

Process pork, rinse, dry. Cut across into 1 cm thick pieces.

Beat off with a hammer, covering the meat with foil.

You need to beat off from both sides to get fairly thin schnitzels. But care must be taken not to break through the meat.

Salt and season each schnitzel. Place in the tray.

Prepare sifted flour, bread crumbs, beaten chicken eggs, adding cream to the eggs. All pieces of pork are breaded in flour, then in an egg-cream mixture, then in breadcrumbs. It is ideal to breaded schnitzels three times. But you can get by one or two times.

Heat enough oil in a skillet so that the schnitzels are immersed in it. Thus, the schnitzels will have an even roast and a slightly crispy golden color.

You need to fry in four turns.

Put the finished schnitzels on a paper towel. It will absorb excess oil. The ideal color is gold.

Boil the potatoes in their skins. Combine hot broth with vinegar and sugar. Salt. The sauce must be hot.

Peel hot potatoes. Cut with free slicing. If the potatoes are sprinkled, then there is nothing wrong with that - this is just permissible.

Pour potatoes with hot sauce. Top up. Salt. Mix. Cover with a lid to infuse the potatoes.

Cut the vegetable for the salad into thin slices. Green onions it is permissible to replace with red sweet onions.

Pour prepared vegetables into a container with potatoes.

Add salt and pepper, if necessary. Introduce olive oil... Mix the contents thoroughly, cover with a lid, while the salad is still infused.

Place the schnitzel on a serving plate. Garnish with salad. Decorate with half a lemon and a sprig of herbs.

Calories per 100 g: 208.49 kcal

Video recipe

Note to the hostess

Several secretaries for preparing delicious schnitzel:

  • good schnitzel is made only from good meat- no freezing, only chilled;
  • it is ideal to prepare mashed potatoes or a light vegetable salad for any type of schnitzel;
  • do not experiment with spices - salt and pepper are enough, in chicken version you can add a little ground nutmeg.

Variations of this dish quite a lot and all the recipes are individual and very tasty in their own way.

Schnitzel recipe

How to fry a classic Viennese schnitzel at home: a recipe with step by step photos... Choice of meat, proper processing, cooking features.

3-4 servings

30 minutes

220 kcal

No ratings yet

Fragrant golden Viennese schnitzel, classic recipe cooking. Read on for a detailed description of how to roast this world famous meat. Learn how to choose the right beef, prepare it for breading and roasting. What fat to cook a real classic schnitzel, what types of breading can be used. Take advantage of this insight to fully master the classic recipe for Viennese schnitzel. Delight your family and friends with an amazingly tasty meat dish.

Kitchen appliances and utensils: frying pan, cutting board, sharp kitchen knife, cooking rug, 3 wide large-diameter plates or special shapes, cling film, hammer for beating meat, kitchen scales.

Ingredients

Step by step cooking

  1. Piece beef tenderloin(scapula, rump) weighing 750-800 grams, wash and pat dry with a paper towel. Peel the meat from the films, cut into flat pieces across the fibers, approximately 1 cm thick. The weight of one piece is from 200 to 250 grams. If the piece of meat is small, then cut the pieces 2 cm thick. Carefully cut each layer of meat in half in thickness, without cutting to the end, then straighten the plate. The shape of a piece of meat after unfolding resembles the wings of a butterfly. When beating, it is advisable to give the schnitzel a rectangular shape. For classic schnitzel, take young beef or mature veal - schnitzel made from other meats is neither Viennese nor classic.

  2. Cover the cutting board with a piece of cling film with a margin of 30-40 cm. Put the blank for schnitzel on the board, cover with the remaining cling film. Beat off with a hammer from both sides to a thickness of about 3-5 mm. Repeat for all pieces of meat. With this method of beating, splashes from the meat do not fly in all directions.

  3. Transfer the resulting chops to a work surface (table top, cooking mat), salt and pepper with black pepper to taste on both sides.

  4. In a deep bowl, pour out 4 large chicken eggs, stir the eggs with a fork. You do not need to whip, just loosen the yolk with the protein.

  5. Melt 250 grams of butter in a skillet. Heat the fat well, no need to overheat. Remove the oil from the refrigerator in advance and cut into medium-sized cubes. The classic Viennese schnitzel is always fried in real butter. Choose a pan of such a size that the thickness of the melted butter is at least 1.5-2 cm.

  6. Place three wide, roomy plates in a row on the table or special shallow schnitzel tins (sold in sets of 3). Pour 200 grams into one wheat flour, the second plate - with an egg mash. Place 300 grams in the third plate bread crumbs... Dip the workpiece well in flour, then in an egg whisk.

  7. Bread well in breadcrumbs. In Austria, instead of our traditional bread crumbs, they often use coarsely grated pieces of stale white bread, buns, and loaves. After breading the pieces, shake the schnitzel slightly so that the excess breading sprinkles and does not burn in the pan.

  8. Dip the blank in well-heated butter, fry for 2-3 minutes on each side until a beautiful golden brown. While frying, shake and turn the pan constantly from side to side so that the boiling butter covers the schnitzel on top. With this method of frying, "folds" characteristic of the Viennese schnitzel are formed in the breading layer.

  9. Remove the finished schnitzel onto a paper towel to remove excess grease. Serve immediately, garnish with lemon slices (cut 1 previously washed and dried lemon into wedges or slices). This is how the classic Viennese schnitzel is served in Austria.

In the homeland of schnitzel, in Austrian Vienna, the dish is often served with potato salad placed on a separate plate. The salad traditionally contains warm boiled potatoes, green leaf salad and red or purple onions. Wine or beer is supposed to accompany the Viennese schnitzel. In Austria, such meat is offered with a mixture of wine and mineral water- "gaspriser".

Schnitzel has long won the hearts and stomachs of many people. This dish is prepared from different meat for a variety of instructions. But the ancestor of all modern recipes is precisely the Viennese schnitzel.

As the name implies, this is an Austrian food. Its distinctive feature is a well-beaten, breaded, large piece of meat, which is fried exclusively in a pan in a large amount of oil.

The first mention of this food is dated 1884. It is believed that the Viennese schnitzel recipe is a modified and slightly modified scheme for preparing the popular Milanese chop, which is called coletta milanese. But there are also researchers who believe that these dishes are not related at all. In any case, the number of lovers of this delicious meat dish is not decreasing. Among them is a real Austrian, the well-known strongman Arnold Schwarzenegger.

Let's take a step by step with a photo how to cook Vienna schnitzel in the original classic version.

Schnitzel from Vienna: benefit or harm

The answer to this question is obvious: breaded meat, fried in a huge amount of oil, clearly cannot be useful due to the high level of carcinogens.

But you can minimize harm and also reduce the number of calories. To do this, you need to follow a couple of simple rules:

  • After finishing the cooking process, place the meat on paper napkins. They will help absorb excess fat;
  • Serve a light, non-greasy dish as a side dish, such as a vegetable salad.

The main thing is not to eat food often. Then the process of eating will not only be enjoyable, but also help to avoid further health problems.

Classic Viennese schnitzel in a pan

Before starting the cooking process, use these recommendations to make the dish as close to the original as possible:

  • In Vienna, the classic recipe for food involves cooking it from veal, and specifically from a shoulder blade. Other types of meat are also used, but this is already a strong deviation from the original scheme;
  • The meat is cut only across the fibers and nothing else, and then in the form of a "butterfly" along the upholstery;
  • Breading is one of the most important steps in cooking. Therefore, it is better not to use store-bought croutons, but to make them yourself. Use buns as a base. Crackers are made by grinding buns in a meat grinder. You should get a large crumb;
  • Frying is done in butter. But you can also use it in a mixture with vegetable;
  • You need to add a lot of oil, and the meat should be at least half immersed in fat. The temperature during the roasting process should be approximately 160 degrees.

Now directly about cooking. You need to stock up on the following products:

  • Veal - half a kilogram;
  • Milk - about 50 ml;
  • 2 eggs;
  • Bun crumb - about 6 large spoons;
  • Butter - 20 g;
  • Vegetable oil - calculate the amount depending on the volume of the pan;
  • Salt and spices.

We start to prepare the Viennese beef schnitzel:

  1. Cut the meat into steaks, then make an incision along each of them. You should get blanks that look like open books;
  2. Take a large sheet of parchment and pour a little vegetable oil on it. Next, we smear it over the entire surface of the paper, taking into account the size of the future chop, which should be greased on both sides;
  3. We lay the piece on a paper sheet in the open state and with the seam down, fold the parchment and cover the blank with it;
  4. We beat the piece through the paper using a flat hammer. The piece should increase in size and be about 4 mm thick. We do the same with the rest of the blanks;
  5. For cooking, combine eggs and milk in a bowl, add and season. Then beat thoroughly until a homogeneous mixture is obtained;
  6. Also, for breading, pour flour and bread crumbs into separate plates;
  7. Place the frying pan on the flame and pour into it vegetable oil... We also add creamy here;
  8. Now we take our meat preparations and thoroughly roll them in flour on both sides, then immerse them in the egg mixture. At the end, roll the meat in bread crumbs on both sides, so that there are no “bare” areas;
  9. We move the blanks to the pan and fry on one side for two minutes, then turn over and pour melted butter on top, frying for another couple of minutes;
  10. Put the finished meat on paper napkins for a couple of minutes. This time is enough for the excess fat to stack a little;
  11. The dish must be served hot, adding a slice of lemon or lime to it. In Austria, it is also a compulsory addition to schnitzel.

Similarly, it is prepared at home or from. But this is no longer a classic, although these types of meat are loved by a huge number of people all over the world.

Chicken meat is very tender, so it is enough to beat it off a little only on one side. Also, it is not necessary to use exactly the triple breading. You can exclude, for example, crackers. It's up to you.

Create, experiment and you will definitely get not only tasty and satisfying, but also beautiful food, which will delight you, your loved ones and guests.

Video: Wiener Schnitzel with Chips