Real schnitzel is not a chopped cutlet at all. This is a thin piece of good meat, fried according to all the rules. The German word schnitzel itself says about this: it is derived from the verb schnitzen - to cut.
It is necessary
-
- 400 g veal
- pork
- mutton
- chicken or turkey breast;
- 100 g butter or vegetable oil;
- 4 tbsp. l. bread crumbs or flour
- or crumbs of a fresh loaf;
- salt to taste.
Instructions
Step 1
Take the meat without streaks and films. Rinse it, let the water drain. Dry the piece with a napkin or towel. Then cut across the fibers into 3 or 4 thin slices. If necessary (if there is still some connective tissue left), slightly cut the veins so that they do not shrink during frying.
Step 2
Cover each cut out schnitzel with a plastic bag and gently beat off with a hammer or the handle of a large knife, if there are doubts about the quality of the meat. It is not necessary to beat the meat if the best part of the beef is chosen for the schnitzel (tenderloin, fillet).
Step 3
Blot all prepared schnitzels with a paper towel on both sides so that moisture does not reduce the temperature of the oil during frying. Pour breading into a plate - crackers, flour or crumbled loaf pulp.
The bread should not be too soft, otherwise it will stick together and not crumble. It is better to cut the crust before chopping, then chop the pulp of the loaf in a food processor (blender), grate or crumble it with your hands. Dip the slices of meat into the breading, first on one side, then on the other. Crackers, flour, loaf crumbs should evenly cover the entire surface of the meat piece.
Do not salt! So that the meat does not release all its juices ahead of time and the finished dish remains juicy, sprinkle the piece with salt only at the very end of frying.
Step 4
Heat oil in a frying pan. There should be a lot of it. If your pan is large, add oil to the above amount before frying. Schnitzel is almost deep-fried. Only a piece in oil does not float, but lies at the bottom. Due to the large volume of highly heated oil, the surface of the meat quickly "seals" and stops losing juice.
Place the schnitzel in the pan. Fry the meat layer on both sides for 5-7 minutes. Season with salt 2 minutes before the end of frying. Finish the browning process when the meat is crispy and golden brown.
