Schnitzel Recipe

Although meat schnitzel is made in many countries and cities throughout Europe, the first city that comes to mind when talking about schnitzel is Vienna. There are many restaurants in Vienna famous for their schnitzel. To make schnitzel, first, large and thinly cut pieces of beef, as wide as a plate, are beaten with a meat hammer to make it even thinner, thus softening the meat. Then, the meat is first coated in flour, then lightly beaten egg, and finally in special breadcrumbs and fried in plenty of hot oil.

Viennese schnitzel has several characteristics. First of all, the meat is veal meat. So meat is already soft by nature. But this softness is not enough. Because the meat is fried, the cooking time is very short, and in order for it to be cooked softly and not become rubbery in this short time, the meat must be soft before it starts cooking. For this purpose, the meat is beaten a little before cooking. But meat that has already been sliced will fall apart if beaten too hard. Therefore, it is beneficial to do this beating process gently. As a result, the meat of the schnitzel is more like minced meat tied with very thin ties than meat.

Another feature of schnitzel is that its coating swells while cooking and it takes a wavy shape. What ensures this is that the eggs are not beaten too much. It will be enough to whisk the egg yolk just enough to be dispersed.

Another feature of schnitzel is that it is made with bread crumbs made from a milky, soft bread. If you want to make schnitzel with chicken rather than meat, you can make it using the chicken schnitzel recipe. You can serve the schnitzel with erdäpfelsalat.

Since schnitzel is a dish that should be eaten hot and crispy, it is not suitable for waiting. Therefore, it should be served immediately after cooked.

Enjoy your meal...

Enjoy your meal...