Description
Spring, the music of Mozart and Strauss, quiet streets of Baden near Vienna... all set? And now to the gastronomy. I will tell you the classic recipe of the Viennese schnitzel. They have shared the chef of the restaurant, my favorite hotel in Austria. In Austria, Wiener schnitzel is made of any type of meat: chicken, pork or veal. It would seem, what simplicity, but at the same time, and beauty, worthy of the holiday table.
Ingredients
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Olive oil
200 g
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Salt
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The mixture of peppers
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Bread crumbs
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Milk
50 g
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Flour
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Chicken egg
1 piece
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Pork
4 piece
Cooking
Steaks season with salt and pepper on both sides.
To beat with a hammer, wrapped in plastic (for cleanliness and hygiene of the environment, i.e. the kitchen).
Egg and milk whisk like scrambled eggs.
Heat in a deep frying pan with olive oil. Each steak roll in the sifted flour, then dip in onlynow mixture. And finally, roll in breadcrumbs. Fry in hot oil on both sides until Golden color. It is important that the schnitzels in the pan does not touch the walls and each other. Fry on medium heat for about 4 minutes, constantly shaking the pan so that the oil falling on the steak on all sides. So formed typical Wiener schnitzel "folds". The main thing — to resist and not to overdry! Schnitzel is ready to get wet paper towel to remove excess oil.
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