Schnitzel – an intermediate link between chop and escalope – real men’s food, culinary fiction with a well-known place of invention. Schnitzel is from Vienna.
First of all, we will determine the concepts. What, in fact, is a schnitzel? It differs from breading from escalope, and from chop – in that the meat is cooked as is – in a thin juicy piece, only slightly subjected to beating.
The common schnitzel and the Vienna schnitzel also differ from each other, as well as from several other local options: Berlin, Riga and even Moscow. Vienna is the only one. Everything else is pampering.
Firstly, an ordinary schnitzel is just a thin piece of meat, which can even be turkey. Viennese should be prepared only from a veal scapula. The shape fits perfectly – the traditional recipe involves a large but thin piece, which in its area should coincide with a flat plate.
The second is roasting technology. The ordinary schnitzel is deep-fried. Viennese veal is fried in melted fat or pure butter in a pan – it has a different boiling point: about 170 ° C compared to sunflower – 230 ° C. Therefore, meat is cooked in different ways, differing in taste and density after roasting. Viennese schnitzel, by the way, may deliberately not fry, inside it may be slightly pinkish, but this is already a matter of taste. For him, the power of the burner must be set to median values: juiciness must be preserved.
Finally, the third is the thickness of a piece of veal. It should be no more than 5 mm: the standard was established back in 1848. But it is also necessary to take into account that it is easier to cut the veal with a “butterfly”, that is, cut a piece of sufficient area 1-1.2 cm thick, and then cut it lengthwise, but not completely. In expanded form, the meat can be beaten with a rolling pin to the desired thickness, without causing damage to its structure, then dip into the egg mash, breading and fry. A restaurant recipe involves crumbling crumbs from fresh rolls. Having absorbed an egg, they are instantly fried in heated oil. The usual breading is crackers, which can simply start to burn.
Calf shoulder blade – 1 kg
- Flour – 1 cup
- Fresh baguette – 300 gr
- Eggs – 2 pcs.
- Lemon – 1 pc.
- Butter – 200 gr
- Salt to taste
- Pepper to taste
Remove all veins and films of meat, cut the calf’s shoulder along into thin pieces of large area: diameter 10-15 cm (easier – “butterfly”). Lightly beat off to a thickness of 4-5 mm, avoiding through damage to the meat layer. Now carefully make small cuts across the meat fibers throughout the workpiece – when frying, the schnitzel does not twist, retaining its shape. Sprinkle the meat with salt, pepper and let stand for 5-10 minutes.
In the meantime, breading and a dumpling dumpling are being prepared. Drive 2 eggs into one wide flat plate, stirring them with a fork. Pour flour and 250-300 grams of fresh baguette crumbs into the others. The more crumbs, the greater the juiciness of the finished schnitzel covered with such a fur coat.
We prepare the pan: melt the butter, it should be a lot, a layer of at least 1.5 cm – and heat it to 180C. A piece of meat is sent to flour, then to eggs, and then to crumbs.
Gently spread, fry one minute on each side, then stand for another 3-4 minutes.
Spread on paper towels to remove excess oil, sprinkle with lemon juice and serve with cold white wine – as is done in Vienna.