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Wiener Schnitzel Is Extra Delicious!
Schnitzel is of the best food recipes you have ever cooked!
➡️ Do you know what a schnitzel is? But an AUTHENTIC schnitzel? “A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey.”(Schnitzel)
➡️ Alright, but what do you mean by authentic schnitzel? “Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.” (Wiener schnitzel) This is the genuine schnitzel recipe that appeared first in Vienna and is known today as “German schnitzel“, even though this city is the capital of Austria.
➡️ Therefore, even if you can call schnitzel a piece of meat passed through egg, flour, and sometimes breadcrumbs, then pan-fried in oil, you can not say that it is AUTHENTIC unless the meat is veal! And this is the version I like most!
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Cooking Authentic Schnitzel Is A Breeze!
➡️ Of course, I like to cook schnitzel from any type of meat and I often do it, because it is not only my favorite but also for the whole family. Most often, I prepare pork and chicken schnitzel because veal, which is the meat in the authentic schnitzel recipe, is very difficult to find nowadays.
➡️ Making authentic schnitzel is really easy. You just have to get the right ingredients and follow a few simple steps. If you are a beginning home chef, just follow the steps suggested in the traditional recipe to get a schnitzel that is delicious and tastes like it was made by a Michelin-starred chef!
➡️ If you’ve ever eaten schnitzel at a restaurant, you’ve probably had a pork version of the German delicacy that’s been deep-fried and served with a side of fries. And while that may be an acceptable approximation of the real thing, the traditional schnitzel is actually made ONLY of veal and served plain, without any side dish (in Austria is mandatory to serve it this way!).
➡️ Authentic schnitzel is one of the best veal recipes you ever tasted!
⬇️ Below is an inspiring culinary article that I found interesting about cooking schnitzel.
See if this doesn’t turn into a regular weeknight favorite. Schnitzel is, without a doubt, one of my favorite foods. This fancy German name for a breaded cutlet can be chicken , pork , or veal, pounded thin or left with some heft, served classically with buttery spaetzle or vinegared potato salad , and a squeeze of lemon.
A perfect schnitzel is golden brown and crispy on the outside, tender and juicy within. There is some debate over whether a great schnitzel has an air pocket between meat and coating, and frankly, I think there is room for both styles in terms of enjoyment, but my favorite has a coating that is stuck firmly to the meat for optimal balance of crunchy exterior to perfectly cooked protein.
For a long time, I left schnitzeling to the pros, assuming that getting the perfect coating and non-greasy fry was something that was a restaurant indulgence only. But when a chef pal gave me some tips and tricks, I found myself actually enjoying the process of making schnitzel from scratch. And I think you will too. Welcome to Schnitzel 101! Which meats to use when making schnitzel
Chicken, pork, and veal are all great choices for schnitzel—the key is in the prep. No matter what the meat, your goal is to begin with an even thickness in each piece so that it cooks evenly and you don’t end up with any over- or undercooked parts.
This means either butterflying thicker cuts, like boneless […]
➡️ Enjoy cooking authentic schnitzel from scratch!
More Schnitzel Recipes
Pork Schnitzel without Breadcrumbs the Easy Way in 30 Minutes
German Pork Schnitzel Recipe in 20 Minutes the Easy Way
How to Make Chicken Schnitzel without Breadcrumbs the Easy Way in 20 Minutes
Oven-Baked Chicken Schnitzel Recipe in 60 Minutes the Easy Way
Authentic Chicken Schnitzel Recipe Jagerschnitzel in 30 Minutes
Easy Pork Cutlet Recipe on the Stove in 30 Minutes
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Copyright 27 March 2023
📖 Cooking article by The Passionate Gourmet.