Austrians, like Germans, love fried or baked meat dishes. They bake meat with vegetables and fruits, use apples very often in cooking meat dishes. Viennese cutlets are made from minced meat stuffed with apple.
To make Viennese cutlets, you need the following ingredients:
- veal or pork (cutlet meat) 900 g;
- potatoes 500 g;
- eggs 2 pcs. for minced meat;
- eggs 1 pc. to fix the breading;
- apples 250 g;
- ground crackers 90 g;
- parsley greens 30 g;
- ground black pepper to taste;
- vegetable oil 90 g;
- butter 60 g.
Peel and boil the potatoes in salted water, drain and pass 2 times through a meat grinder or rub through a sieve. Streaks, films, remnants of bones or cartilage should be removed from the meat, and then passed through a meat grinder. Combine prepared meat and potatoes with egg yolk or egg, black pepper and finely chopped parsley.
Salt the prepared minced meat. Then it must be kneaded well on a table slightly moistened with water, like dough, so that there are no voids inside and the cutlets do not fall apart and do not crack during frying. Next, you should divide the minced cutlet into separate portions.
Wash the apples, core them and cut them into half slices about 0.8 cm thick.
Divide each portion of minced meatballs in half and form flat cakes, put a slice of apple on one of them and cover with the other. Moisten the prepared cutlet in a beaten egg, then in breadcrumbs and fry until light brown in vegetable oil. The dish is served hot with mashed potatoes, boiled green beans or stewed carrots. Before serving, put a piece of butter on the cutlet.
