Spectacular homemade Schnitzel with 10 tips

Hello everyone! Today in Paulina cuisine we will travel directly to the heart of Europe, more precisely to Austria, with a recipe that is a real classic: the schnitzel.

If you ever wondered What is Schnitzelwhat is the difference with the Milanese or how to get that golden and crispy batter, you are in the right place.

Here we will reveal all the secrets of the Wiener Schnitzel, From the choice of meat to the trick so that the empanado is inflated and spectacular.

About this Schnitzel recipe

He schnitzel It is a dish with history. It is a breaded fillettraditionally very fine, which is passed through flour, egg and breadcrumbs, and then fries in abundant oil or butter, until it is golden and crispy.

Its origin is mainly associated with Austria and Germanybeing the Wiener Schnitzel (Viented cutlet) its most famous and protected version by law.

The main characteristic that defines it is the thickness of the flesh. The steak is holful with a kitchen mallet until it is very thin, which guarantees rapid cooking and a tender texture.

The fundamental difference between Schnitzel and Milanese

This is the million dollar question, especially for those of us who know the Rioplatense cuisine. Although at first glance they seem cousins ​​brothers, There are key differences. The most important is in the Preparation of the batter.

While for Milanesas, the egg with garlic, parsley and other dressings are often seasoned, the battering of the schnitzel It is much simpler: flour, egg and breadcrumbs, without further ado.

In addition, the traditional Schnitzel fry in CLARIFIED MAINTAQUILLA o ghee (or a mixture of butter and oil), which gives a characteristic flavor to this empanada meat. The Milanese, meanwhile, is usually frying only in oil. They are small details that make a big difference in flavor and final texture.

Schnitzel variations: not only of veal lives man

Although the most famous is the Viented cutletthere are many other versions of this delicious dish. Each has its charm and adapts to different tastes and types of meat.

• Wiener Schnitzel: The undisputed king. The original recipe and protected by the Austrian law requires that it be prepared exclusively with veal meat. It is the most delicate and traditional of all. Preparing a Wiener Schnitzel is to feel a little piece of Vienna on your palate.
• Schnitzel de Cerdo (pork snitzel): It is the German recipe more common. It is prepared with chops or pork tenderloin And it is equally delicious, but with a more intense flavor than the veal. It is a more economical and very tasty option, perfect for day to day.
• Schnitzel de Pollo (chicken schnitzel): A lighter, ideal for those who prefer white meats. They are used Chicken breaststhey also flatten are planted. Its soft flavor makes it a favorite for children and for those looking for a less heavy meal. Accompanied by a good salad, it is a very complete dish.

10 tips for a perfect Schnitzel

1. Flatten the meat: Use a kitchen deck to hit the steak until it has a uniform thickness of about 4-5 mm. This is key to fast and tender cooking.
2. Dry the fillet: Before battering the Schnitzel, dry the meat with paper paper well. This helps the empanado adhere better.
3. The triple layer: Always follow the order: First flour (shaking excess), then beaten egg and finally breadcrumbs.
4. Fine grated bread: Use a Fine grated bread and without additives to achieve classical and crispy texture.
5. Do not press bread: When the fillet passes through the breadcrumbs, do not press. Simply cover and shake gently. This helps that the batter is inflated during frying.
6. Abundant fat: Do not spare with oil or butter. The Schnitzel must “swim” in hot fat to cook evenly.
7. Correct temperature: The oil must be hot (about 170 ° C) but without moisting. If it is not hot enough, the batter will absorb too much fat.
8. Move the pan: While frying, move the pan with a soft circular movement. This makes hot oil bathe the upper part of Schnitzel And it helps the batter to separate and be aerated.
9. Serve immediately: The Schnitzel is enjoyed better fresh, hot and crispy.
10. The lemon touch: A good Schnitzel is always served with a slice of lemon. A few drops just before eating enhance all flavors.

If you like this type of dishes, do not stop trying the crunchy fried chicken recipe, where you will find some secrets for a perfect batter.

Then we leave you the recipe to prepare a Pork Schnitzelwhich is the most popular and accessible version. If you prefer, you can use the veal for an authentic Wiener Schnitzel or chicken breast.

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Homemade Schnitzel Recipe

Yield: 4 portions

Preparation time: 30 min

Ingredients

• 4 pork loin (or veal or chicken breast) fillets)
• 100g of wheat flour
• 2 big eggs
• 150g fine breadcrumbs
• Sal
• Pepper
• Sunflower oil or clarified butter to fry
• 1 lemon to serve

How to do Schnitzel step by step

1. Prepare the meat: Place the fillets between two pieces of transparent film and hit them with a kitchen deck or the bottom of a heavy pan until they have a thickness of about 4-5 mm. Salpimentar on both sides.
2. Mount the battering line: Prepare three deep dishes. In the first, put the flour. In the second, beat the eggs with a pinch of salt and pepper. In the third, put the breadcrumbs.
3. Back the fillets: Pass each steak, one by one, first for the flour, making sure to cover it completely and shaking the excess. Then, pass it through the beaten egg, draining the leftover. Finally, pass it through the breadcrumbs, covering it well but without pressing.
4. Heat the oil: In a large pan, heat abundant oil (or clarified butter) over medium-high heat. There must be enough fat for fillets to float a bit.
5. Fry the Schnitzel: Be careful, place one or two fillets in the pan, without overloading it. Fry for 2-3 minutes on each side, until golden and crispy. During cooking, move the pan gently so that the hot oil splash the upper part.
6. Drain and serve: Remove the Schnitzels from the pan and place them on kitchen paper to absorb excess fat.
7. Equal: Serve immediately accompanied by a slice of lemon. Classical garrison is a good mash of potatoes or a Russian salad.