Viennese cutlets (Wiener Schnitzel) – the recipe for making them tender and fragrant
He viennese cutlets I am a second typical of Austrian cuisine made with breaded slices of veal loin and cooked in a pan with butter. Also know as veal cutletThey are the Viennese version of the famous Milanese chop: different in the cut of the meat and the breading, both recipes require perfect frying in butter and ensure a rich and tasty result.
To bring them to the table, it is enough to delicately beat the slices of veal with a meat tenderizer until obtaining a thickness of 3-4 mm, pass them in flour, egg and finally in breadcrumbs, then fry them in clarified butter, brought to a few 160°C. With a fragrant breading and a tender texture at the heart, the Viennese cutlets are perfect as a side dish. seasonal vegetablesbut also baked or mashed potatoes.
Choose the beef rump and be sure to beat the meat well to break the fibers and make it very tender after cooking, which should not exceed the indicated minutes. You can also cook Viennese chops in extra virgin olive oil or in lardhowever, the final result, in terms of flavor, would be totally different and not typical of this dish.
Find out how to prepare Viennese chops by following the step-by-step procedure and tips. Also try the schnitzel bolognese and the minced meat chops.
How to prepare Viennese cutlets
Step 1
Step 1
Place the meat slices between two sheets of parchment paper and beat with a meat mallet to make them more tender and thin. 1.
Place the meat slices between two sheets of parchment paper and beat with a meat mallet to make them more tender and thin. 1.
Step 2
Step 2
The movement should start from the center and go outwards, the final thickness should be 3-4 mm. 2.
The movement should start from the center and go outwards, the final thickness should be 3-4 mm. 2.
Step 3
Step 3
Dip the slices of beef first in the flour. 3.
Dip the slices of beef first in the flour. 3.
stage 4
stage 4
Then in the beaten egg with a pinch of salt 4.
Then in the beaten egg with a pinch of salt 4.
step 5
step 5
The last step must be done in the breadcrumb 5 trying to get it to stick evenly.
The last step must be done in the breadcrumb 5 trying to get it to stick evenly.
step 6
step 6
Melt the butter in the pan and bring it to a temperature of 160°C, then place the chop 6.
Melt the butter in the pan and bring it to a temperature of 160°C, then place the chop 6.
step 7
step 7
Cook the chop for 5 minutes per side over medium heat. 7.
Cook the chop for 5 minutes per side over medium heat. 7.
step 8
step 8
When crisp and golden, drain on absorbent kitchen paper and add the salt. 8.
When crisp and golden, drain on absorbent kitchen paper and add the salt. 8.
step 9
step 9
Enjoy it hot, accompanying it with seasonal garnishes 9.
Enjoy it hot accompanied by seasonal garnishes 9.
storage
The Viennese schnitzel can be enjoyed hot at this time, but can be kept one day at the latest in the fridge, in a special hermetic container. It can be frozen breaded, before cooking, if fresh meat has been used.
