Wiener Schnitzel- a thinly chopped piece of veal, breaded in breadcrumbs and fried in a large amount of butter until golden brown. It is veal that is considered a necessary ingredient for real Wiener schnitzel. For example, a pork dish is already a “Viennese” schnitzel, not a “Viennese” one.
Properly cooked schnitzel has a golden color and a crispy crust. The word “schnitzel”, like the dish itself, came to us from Germany. In German, "schnitzel" means "tenderloin" - simply a piece of meat. A characteristic feature of the Wiener schnitzel is size XXL- almost the entire plate.

You will need:(for 4 servings)

• beef tenderloin, preferably veal 0.5 kg
• egg 2-3 pcs
• milk 2-3 tbsp.
• flour 2 tbsp.
• breadcrumbs 1 cup
• ground black pepper
• vegetable oil for frying

Step-by-step photo recipe:

Wash the meat and dry it with a paper towel, cut it across the grain into pieces 1.5 cm thick.

Place a piece of meat in a plastic bag - this is necessary so that when beating, splashes do not fly everywhere. Beat the meat hammer until it becomes thin.

Now the thickness of the meat no more than 0.5 mm and the area of ​​the piece doubled.

Salt And pepper chop.

Break into a bowl eggs and add to them milk And salt. The classic Wiener schnitzel recipe does not contain milk, but it seems to me that milk makes the breading more tender.

Beat the eggs until smooth.

Prepare two plates: with flour And breadcrumbs. Ideally, fresh bread crumbs are used instead of breadcrumbs.

Dip the cut piece of meat into flour.

Finally, roll in breadcrumbs.

In this form, the meat can be fried, but it is better repeat the chain: flour-eggs-crumbs.

Heat vegetable oil in a frying pan. There must be a lot of it. Fry the schnitzel until golden brown on both sides.

And immediately onto the plate - eat right away! Classic side dish- no side dish, only lemon slices And greenery. Sprinkle freshly ground black pepper on top.

This is what a Wiener schnitzel looks like in cross section - well-done, without blood. The breading is juicy and crispy at the same time and easily separates from the meat. Bon appetit!

ground black pepper

vegetable oil for frying

Wash the meat and dry it with a paper towel, cut across the grain into pieces 1.5 cm thick. Beat the meat with a hammer until it becomes thin, add salt and pepper. Beat eggs with milk and salt. Prepare two plates: with flour and breadcrumbs. Dip the pounded meat into flour, then into beaten eggs and breadcrumbs. Repeat the chain: flour-eggs-crumbs. Fry the schnitzel in a large amount of hot vegetable oil until golden brown on both sides.

Calories: Not specified
Cooking time: Not indicated

Surprising guests with a new and tasty meat dish is much easier than you think. Simply prepare the pearl of Austrian cuisine - Wiener schnitzel, and you will forever gain the status of an excellent cook. At the same time, I note that the recipe for making Wiener schnitzel is very simple and accessible, even a beginner can handle it. Tender, thinly chopped meat in a crispy breading will be a worthy decoration for any feast.

The most “correct” Wiener schnitzel is made from veal. But, like many famous recipes, this one has undergone some changes over the years. It’s easier to buy good pork than good veal, so often in cafes and restaurants (even, they say, in Vienna itself), they serve Wiener schnitzel made from pork.

Wiener schnitzel is usually served with a slice of lemon and herbs. No frills in decoration - this meat is so good on its own that it does not need any additions.

Ingredients:

Serves 3;

- 3 pieces of boneless tenderloin weighing approximately 150 g each;
- 1 egg;
- 0.5 cups breadcrumbs;
- 0.5 cups flour;
- salt pepper;
- vegetable oil.

How to cook with photos step by step

For the schnitzel, we need exactly the tenderloin (this part is also called the loin), without the bone. The pieces should be quite large - up to 1 cm thick. Use fresh meat, not previously frozen - it will be much tastier. If you doubt the cleanliness of the pieces, it is better to rinse them with cold water and then dry them with a paper napkin or towel so that no excess moisture remains on the meat.

Salt and pepper the meat, trying to distribute the spices evenly over the entire surface. We then do the same for the other side of the pieces.

Now we need to beat the meat thoroughly. For this I use a special kitchen hammer.

When beating meat, there may be splashes: juice and small particles fly in different directions and stain both the kitchen and your clothes. To avoid this, use a little trick. Place the tenderloin in a heavy-duty plastic bag. This will not affect the quality of meat beating, but you will be able to avoid unnecessary cleaning.

Place the meat on a board on which we will beat the meat. To prevent the board from clattering too much on the countertop, I usually place a few stacked kitchen towels underneath it.

Carefully beat the meat on one side and the other. The width and length of the piece will increase significantly, but its thickness should decrease, and in the most serious way - our task is to ensure that the piece is as thin as possible. But don’t overdo it—don’t beat the pork for Wiener schnitzel until holes form in it.

We do the same with the remaining pieces.

Now let's start breading. Pour flour into a separate bowl (or deep plate).

Place breadcrumbs in another bowl.

By the way, I prefer not to buy breadcrumbs in the store (who knows what they are made from there!), but to make them at home myself, especially since it is not at all difficult. Cut the loaf or white bread into thin strips and dry at natural temperature (just leave them laid out on a plate or dish, don’t cover them with anything and forget about them for a couple of days). And then we twist the dried pieces of bread in a meat grinder. The result is the crumb that we need for breading the Wiener pork schnitzel.

Break a raw egg into a separate bowl, salt and pepper it to taste.

And then stir with a fork until a homogeneous mass is obtained. You don’t need to use a mixer or blender - with a fork you can completely cope with this task in literally 1 minute.

We place all three containers - with flour, egg and breadcrumbs - side by side and begin to bread the chopped pieces of meat. First, place the meat in a plate with flour and roll it on both sides, trying to make sure that the flour covers the entire surface.

Dip a piece of meat in flour into a bowl with an egg, achieving the same thing - so that the egg covers the entire surface of the meat.

And now it’s the turn of the breadcrumbs. Dip the meat in them after flour and eggs. The better your breading, the tastier the finished pork schnitzel will be.

We do the same with the remaining pieces of meat.

Now put the frying pan on high heat, pour odorless vegetable oil into it. There should not be enough oil - in any case, it should completely cover the bottom of the pan.

When the pan is hot, place a piece of breaded meat into it. After you beat the meat, it noticeably increases in size, so, as a rule, I only fit one piece in a frying pan with a diameter of 24 cm - do not let the pieces of meat come into contact with each other: the breading may be damaged.

Fry the meat over high heat for just a couple of minutes until browned. Then turn it over and fry on the other side, again until a golden crust appears. Don’t be afraid that you will need so little time - the meat is cut very thin, so it will definitely have time to cook.

When the meat is fried, take it out and cook the remaining pieces. If you feel like there was too much oil, place the pieces on a paper napkin after the frying pan: it will absorb excess fat.

Serve the Wiener pork schnitzel immediately while it is still warm. And be sure to serve it with a slice of lemon, according to tradition.

Fresh vegetables as a side dish would also be good. In general, for company, you can cook rice or

The most common meat dish in Austrian cuisine is schnitzel or Viennese meat. It is most often ordered by tourists, but what do the indigenous people prefer? Tafelspitz and roast Esterhazy - these incredibly tasty and satisfying dishes perfectly convey the essence of Austrian cuisine - simple, hearty and home-made.

Viennese Tafelspitz meat

Viennese Tafelspitz is the favorite dish of the Emperor of Austria, Frank Joseph I. For Tafelspitz, it is better to take tough meat with a lot of films and veins. Ideally, combine Brisket brisket with Ossobuco steak. you can by placing an order in the T-Bone online store.
First of all, cut the onion into large cubes and fry in a dry frying pan. Boil water in a thick-walled saucepan, add Brisket brisket cut into medium pieces and Ossobuco steak. Remove the foam, add the fried onion and cook for 2-2.5 hours over low heat. At this time, you can prepare applesauce and cut potatoes into wedges for garnish. For applesauce, peel and cut the apples into small pieces, add them to the pan, add a little salt, sugar and water. Cook until softened for 10-15 minutes, then puree with an immersion blender and season to taste.
Add large sticks of carrots, celery root, the white part of the leek, cut into half rings, and allspice peas to the meat pan. Cook for another 30 minutes, then remove the meat and strain the broth. Place it over low heat, season with salt and finely chopped chives. Return the meat to the pan and bring to a boil. After this, turn off the heat and let the dish sit for 10-15 minutes under the lid. While the broth is infusing, fry the chopped potatoes with the addition of vegetable oil and lard. Viennese meat They eat it like this: for the first course they serve broth with croutons, on which bone marrow from Ossobuco steak is spread, and for the second course they serve tender boiled meat with applesauce and fried potatoes.

Viennese meat Esterhazy

Not only the cake, but also the popular Viennese meat in Austria is named after the Hungarian diplomat Pal Antal Esterházy. To prepare this dish, you should buy roast beef made from marbled beef with a lot of connective tissue. The first step is to cut the beef into finger-thick slices and brush with melted butter. Then fry the slices of meat in a cauldron, transfer to a plate, pepper and salt. In the same cauldron, fry onion cubes, thin carrot sticks and a clove of garlic. Place meat on vegetables, pour red wine and add a slice of rye bread (this is the secret ingredient for flavor).
Add a little meat broth to completely cover the ingredients and simmer for 1.5-2 hours on low heat. After this, remove the meat and blend the vegetables and sauce with an immersion blender. Serve the Viennese meat on a bed of mashed potatoes, topped with aromatic sauce. Bon appetit!

Wiener schnitzel is not just a fancy name for a meat chop. This is one of the popular dishes of Austrian cuisine. Traditionally it is prepared from veal, but it can be replaced with chicken, beef, and turkey. We will have "Pork Wiener Schnitzel". By the way, if you still use meat other than veal, then be sure to indicate this in the name of the dish. Therefore, having ordered “Wiener Schnitzel” in a cafe or restaurant and received a chicken chop, you can safely complain and demand the dish that is indicated on the menu, i.e. veal Wiener Schnitzel.

Ingredients

• pork tenderloin – 500 g
• egg – 1 pc.
• breadcrumbs - 0.5 cups
• milk – 40 g
• flour – 0.5 cups
• sunflower oil for frying

Preparation

1. Since Wiener schnitzel is meat that has been beaten into a thin plate, we cut the pork into pieces 0.5–1 cm thick and beat it thoroughly.

2. To prevent the meat from tearing, do it through the bag. Salt each piece and, if desired, pepper. Next we prepare the breading. In a deep bowl, beat the egg with milk. Let's add a little salt.

3. Pour flour and breadcrumbs onto flat plates (these should be two different containers).

Pour sunflower oil into the frying pan. There should be enough of it so that the schnitzel is half immersed in it. Place on the stove and turn on high heat. You need to heat up the vessel. When the butter begins to “shoot”, roll a piece of beaten meat on both sides in flour, then in an egg-milk mixture and finish the “coat” with breadcrumbs.

4. Place the still raw schnitzel in the frying pan. Fry over medium heat for 5-7 minutes on each side until golden brown. A perfectly cooked schnitzel has a delicious crispy crust. Try not to let the pieces of meat touch each other when frying.

Before serving, the Wiener schnitzel is sprinkled with lemon. In Vienna, it is served with potato salad in a separate plate. You can serve this dish with your usual side dish.

Note to the hostess

1. Only an amateur might think that the quality of breadcrumbs is a secondary issue. Incorrectly selected bread crumbs can ruin a Wiener schnitzel. So, too small and too dry will not stick well to the meat, a significant part of it will end up in the pan, as a result of which the oil will darken and smoke. Before immersing a slice of meat in the breading, you need to check its suitability with a dry hand: stretch it with your fingers, roll it between them a little. If the crumbs do not prick and stick together into a lump when pressed firmly, then the crackers are good.

2. There are two opposing groups of cooks. Some insist that it is better to make any types of chops from frozen meat, since its juices leave the fibers more slowly after being in the cold. Others prefer exclusively fresh raw meat. It is probably not worth categorically rejecting or unconditionally accepting any of these points of view. You just need to prepare the Wiener schnitzel first from defrosted pork (or veal, as in the classic recipe), and then from the steam room. Both will be tasty, but each taster will determine his own priority through experience.

It is made from beef (veal), but you can use pork. It is a thinly sliced ​​and pounded piece of meat, breaded with breadcrumbs and fried in a large amount of oil. Schnitzel- this is a dish of German cuisine, the word Schnitzel derived from schnitzen- cut.

Portions: 10.

Cooking time: 90 minutes.

Ingredients for Wiener schnitzel:

1. Beef or pork – 1 kg.
2. Eggs – 4 pcs.
3. Flour – 1 cup.
4. Breadcrumbs – 1 cup.
5. Sunflower oil.
6. Salt – ½ tablespoon.
7. Pepper.

Wiener schnitzel recipe:

Cut the meat into thin pieces about 7-10 mm thick. It is very important that the pieces are of uniform thickness. The easiest way is to thinly slice the meat along the grain. It is good to beat with a rolling pin or a meat hammer. To prevent pieces of meat from scattering in all directions, you can beat it by wrapping the meat in a plastic bag, the main thing is that the bag is strong.

Prepare three plates, pour flour into one. Beat the eggs into another and just scramble them with a fork, no need to beat. Some people recommend adding pepper and salt to the flour, but the best effect can be achieved by adding them to the eggs. Pour breadcrumbs into a third plate.

Take a chopped piece of meat and roll it in flour so that the piece is completely covered with flour.

Now you need to dip the piece rolled in flour into the eggs, let the excess drip off.

Roll thoroughly in breadcrumbs.

Pour 1-2 cm of sunflower oil into a frying pan and heat over medium heat. Toast schnitzel first on one side for 2-3 minutes.

Then turn over and fry the same amount on the other side.

Serve schnitzels Best served with a squeeze of lemon juice and fries, but mashed potatoes will also work. ready to eat, enjoy your meal.