Wiener Schnitzel meat Traditionally made from Vienna Austria

Wiener Schnitzel 

Wiener Schnitzel meat Traditionally made from Vienna Austria. Although not found in Vienna, young cow escalope obtained by flour and fried has long been one of the city's famous icons.

The true origin of Wiener Schnitzel has experienced fierce problems among culinary historians in several more times. However, one thing is certain: Wiener Schnitzel is truly cosmopolitan. The earliest trail to Spain, where the Moors coated meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople also invited dishes similar to Wiener Schnitzel, in the 12th century. So, the legend about the important "Costoletta Milanese" from Italy to Austria by Field Marshal Radetzky is true or just a good story for a very small difference, when used. As long as the schnitzel is soft and crispy!

Wiener Schnitzel meat Traditionally made from Vienna Austria.

Cooking time: depends on thickness and meat, 4 - 8 minutes

Ingredients :

1. 4 veal schnitzel, 150-180 g each or use pork or turkey
2. 2 eggs
3. Estimate. 100 g of coarse flour
4. Estimate. 100 g of breadcrumbs
5. Pepper Salt
6. Clarified vegetable oil and/or oil
7. Lemon slices, for garnish

How to make:

1. Place the schnitzel, remove any skin and shake until thin. Season to taste on both sides with salt and pepper. Place the flour and breadcrumbs on a separate flat plate, beat the eggs with the plate further using a fork.
2. Cover each schnitzel first on both sides of the flour, then pull the beaten egg, install no part of the dry schnitzel. Finally, coat the bread crumbs and carefully press the crumbs using the opposite side of the patch.
3. In a large saucepan (or 2 medium pans), melt enough butter for the schnitzel to be able to swim freely in oil (or heat vegetable oil with 1-2 tbsp butter or clarified butter).
4. Just place the Schnitzel into the fat compilation pan, the fat is so hot that it sizzles and swells if some breadcrumbs or a small piece of butter are put in.
5. Depending on the thickness and type of meat, fry between 2 minutes and 4 minutes until golden brown. Rotate using a spatula (don't penetrate the layers!) And fry on the other side until golden brown.
6. Remove the crispy schnitzel and place it on the kitchen paper to dry. Apply carefully to dry the schnitzel. Arrange on a plate and decorate with lemon slices before serving.
7. Serve with parsley potatoes, rice, potato salad or mixed salad.

Guten Appetit!

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