Description
By chance, today I have again a delicious Austrian recipe. Chopped schnitzel is prepared from minced or finely chopped meat. Austrian schnitzel is prepared from minced veal or Turkey. He has an interesting hint of lemon and again, the subtleties in cooking technology. Very tasty, simple and homemade. Welcome!
Ingredients
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Minced Turkey
500 g
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Bun
1 piece
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Cream
6 Tbsp
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Lemon
1 piece
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Spices
-
Chicken egg
1 piece
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Bread crumbs
5 Tbsp
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Butter
5 Tbsp
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Broth
400 ml
Cooking
This set of products. I used vegetable broth, which is prepared according to German technology (vegetables and roots always pick up seasonal, but the more, the better), which is shown here: http://www.povarenok .ru/recipes/show/628 22/
Rolls with a sharp knife to cut the crust, cut into cubes and pour cream. Lemon good wash, pour boiling water, leave for a few minutes. To remove the zest on a fine grater.
In Turkey mince (we sale) add the egg, squeezed from the pulp of cream buns, lemon zest, salt and pepper. A good knead, you can even slightly beat.
To with wet hands form small oval patties and flatten them slightly, roll them in breadcrumbs.
Preheat the pan, add 1 tbsp butter and lay the schnitzel. Quickly fry over medium heat on each side for 1-1,5 minutes fried!!! Fry followed by a second portion. Oil add it in small amounts as needed. In parallel to put the oven to warm up.
Pour the remaining after frying the schnitzels fat vegetable broth, bring to boil and allow to writing a rolling boil for a few minutes.
Put the schnitzels in a fireproof baking dish, pour the broth prepared, put the top on the little petal butter. Bake in a preheated 180*C oven for about 10 min.
For a side dish to schnitzel served potatoes. I will show you the German version of rough mashed potatoes: put in a pot of 0,5 kg peeled and chopped potatoes, 200 g of peeled and sliced parsnip root (you can substitute celery root), 0.5 onion, salt, parsley, celery, Bay leaf, peppercorns. Pour boiling water and cook until the vegetables are tender.
Remove the onion, herbs, pepper, Bay leaf, decant water, and boiled the potatoes and parsnip root to add hot milk and to pound with a pestle for potatoes. This puree is much thicker and more flavorful than plain mashed potatoes, and contains more fiber, so it will be 2 tbsp per serving.
When serving, pour and garnish the schnitzel with sauce in which they were extinguished. Welcome to lunch in the Austrian style!
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