Schnitzel - 19 cooking recipes

From German, the word schnitzel is translated as tenderloin - that’s the whole essence of this simple but tasty meat dish. Cut the brisket into several layers, beat it, dip it in batter and fry in a large amount of oil.

Schnitzel

Meat - any to taste: beef, pork, turkey, chicken, lamb... Traditionally this is a dish of Austrian cuisine, just remember the Wiener schnitzel. It is prepared like this: cut the widest and thinnest layer from the veal fillet, beat it to a thickness of 4 mm, roll in eggs and breadcrumbs, and deep-fry. If the resulting piece does not fit on the plate, that’s good. Using other meat for cooking, you will get other schnitzel recipes: Berlin - from a cow's udder, hunting - with mushroom sauce, Czech, cordon bleu - with hard cheese and a piece of ham inside...

In some cases, meat pieces are processed using a chop mallet, or left as is. The filling is wrapped inside or cooked without additives. The main thing is that a crispy golden crust forms on the surface. The most difficult thing in the cooking process is cutting out the perfect butterfly from the loin and carefully processing it to maintain the integrity of the piece and not create holes or tears. To avoid damaging the fibers, experienced housewives recommend taking a sharp knife and lightly tapping it on the surface. Suitable snacks and side dishes: potato salad, chopped vegetables, boiled or fried potatoes, boiled rice.