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Snitel is coming

Snitel is coming


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Beat the chops with the hammer of the slices, but not too hard so as not to destroy the fibers.

Salt and pepper the meat.

Place a thin slice of cheese in the middle of each piece.

Beat the eggs with a pinch of salt.

Roll the slices of meat and pass them through beaten eggs, then through the breadcrumbs mixed with flour.

Immediately fry the snails in hot oil.

After 2-3 minutes, put them on the right heat to simmer and get a nice color.

The snail must have a golden color and a hard crust.

Serve the schnitzel with garnishes when running or simple.


Ingredients Snitel is coming

4 veal chops (under 100 gr each slice)
2 eggs
1 tablespoon milk
4 tablespoons butter
flour
biscuit
salt
oil

Preparation Snitel is coming

  1. Take each chop, cover it with a plastic wrap and beat it with a hammer until it becomes very thin, only a few millimeters. When beating the meat, always start from the center and continue towards the edges. Turn the meat from side to side and repeat the center-edge movement until it becomes thin (see picture 1). Salt the chops on both sides (if you want you can sprinkle a little pepper).
  2. In a plate, beat eggs with milk and a little salt.
  3. Put plenty of flour in another large plate.
  4. Put plenty of breadcrumbs in the third large plate.
  5. Put oil in a pan just enough to cover the bottom. Heat the oil well. The fire will be at medium to maximum as long as you fry the snails.
    * be careful, you will only fry one schnitzel at a time
  6. When the oil is hot, pass a chop through the flour and shake off the excess. Then pass the chop through the egg and lift it to drain the excess. At the end, pass the chop through the breadcrumbs and shake off the excess. Do not press the chop into the breadcrumbs (!), Pass it with a light movement to obtain only a thin layer of breadcrumbs (so that the very thick crust does not come out and eclipses the taste of the veal).
  7. Put the chop in the hot oil. While it is frying, stir the pan non-stop on the fire with circular motions. The chop should always stir in the pan and the oil as well. With this movement, the oil will constantly come over the chop, frying it on top.
  8. After about 2 minutes (check that it is nicely browned underneath) put 1 tablespoon of butter in one side of the pan. Continue to fry, turning the pan non-stop (so the butter melts and mixes with the oil) for another 30 seconds. Turn the chop and fry on the other side for another 30 seconds.
  9. Remove the schnitzel on the absorbent towels.
  10. Drain the oil from the pan and for the next one start with fresh oil. Repeat steps 5-9 for the rest of the chops.

1. Beat the thin chops

2. Fry the schnitzel in oil


Ingredients Snitel is coming

4 veal chops (under 100 gr each slice)
2 eggs
1 tablespoon milk
4 tablespoons butter
flour
biscuit
salt
oil

Preparation Snitel is coming

  1. Take each cutlet, cover it with a plastic wrap and beat it with a hammer until it becomes very thin, only a few millimeters. When beating the meat, always start from the center and continue towards the edges. Turn the meat from side to side and repeat the center-edge movement until it becomes thin (see picture 1). Salt the chops on both sides (if you want you can sprinkle a little pepper).
  2. In a plate, beat eggs with milk and a little salt.
  3. Put plenty of flour in another large plate.
  4. Put plenty of breadcrumbs in the third large plate.
  5. Put oil in a pan just enough to cover the bottom. Heat the oil well. The fire will be at medium to maximum as long as you fry the snails.
    * be careful, you will only fry one schnitzel at a time
  6. When the oil is hot, pass a chop through the flour and shake off the excess. Then pass the chop through the egg and lift it to drain the excess. At the end, pass the chop through the breadcrumbs and shake off the excess. Do not press the chop into the breadcrumbs (!), Pass it with a light movement to obtain only a thin layer of breadcrumbs (so that the very thick crust does not come out and eclipses the taste of the veal).
  7. Put the chop in the hot oil. While it is frying, stir the pan non-stop on the fire with circular motions. The chop should always stir in the pan and the oil as well. With this movement, the oil will constantly come over the chop, frying it on top.
  8. After about 2 minutes (check that it is nicely browned underneath) put 1 tablespoon of butter in one side of the pan. Continue to fry, turning the pan non-stop (so the butter melts and mixes with the oil) for another 30 seconds. Turn the chop and fry on the other side for another 30 seconds.
  9. Remove the schnitzel on the absorbent towels.
  10. Drain the oil from the pan and for the next one start with fresh oil. Repeat steps 5-9 for the rest of the chops.

1. Beat the thin chops

2. Fry the schnitzel in oil


Viennese schnitzel

1. Beat the beef well with a schnitzel hammer and season with salt and pepper. Grease each piece with melted butter.

2. Beat the eggs with salt and pepper separately, then add the cream, stirring slowly so that no lumps form. Place the breadcrumbs on a flat plate and the flour on another plate.

3. Heat the oil in a pan and prepare the schnitzels for frying. First pass each piece of meat through flour, then, each piece pass through beaten egg, then pass the meat through breadcrumbs and fry in hot oil. Leave for 5-6 minutes on one side and 5-6 on the other side. Remove from the pan and drain on an absorbent kitchen towel.

4. For the potato salad with cucumbers, clean and wash the potatoes, and then boil them as for puree with salt and water. After boiling, drain the water and mix with the butter and grated cheese, salt to taste, and at the end add the sliced ​​cucumbers and lemon juice.


Can't you go to Vienna during this period? We teach you how to prepare a perfect Viennese schnitzel

Ingredient:

- 2 large eggs, beaten like an omelet

- 2 tablespoons lemon juice

- 1 tablespoon cooking cream

- 6 veal chops, beaten with a hammer (thickness approx. 3-6 mm)

- Sliced ​​lemon and chopped parsley for serving


Method of preparation:

Take out three deep plates. In one fill it with flour, in another put eggs, lemon juice and sour cream (mix them), and in the third put breadcrumbs.

Season the chops with plenty of salt and pepper. Start by passing each piece through the flour, on both sides, then through the eggs and, finally, through the breadcrumbs, pressing well, so that the coating is uniform. Finish covering each chop and place them all in a large tray. Let them dry for 15 minutes.

Meanwhile, heat the oil in a large skillet. Start adding the snails (one or two pieces at a time) and fry them until golden, about 1-2 minutes on each side.

Serve the snails immediately, hot, or keep them warm in the oven. Garnish with lemon and parsley slices.

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The pieces of meat are slightly peppered and passed well through the flour, then through the beaten egg (with a fork) with a little salt and, immediately, through the breadcrumbs. Beat well between the palms, so that the breadcrumbs stick only as necessary, and the rest to fall (not to burn in the pan). They are all prepared and fried in the same way as natural snails, if the oil decreases, it is added. The snails are served hot, with lemon slices (with a notched edge). On each schnitzel is placed a slice of lemon, and on top of this a piece of butter, an olive, passed through chopped parsley. At the table, the butter melts in the heat of the lemon schnitzel and is pressed with a fork. Serve with vegetable sauces or other garnishes.

Try this video recipe too


Recipe Days: Snitel is coming

For today, CDnews.ro will recommend one of the most famous beef dishes: Viennese schnitzel. It is tasty, easy to prepare and can be served both hot and cold.

Ingredients:
1 kg of veal, 2 tablespoons fat, 2 eggs, flour, breadcrumbs, salt

Method of preparation
Cut the meat across the fibers, into pieces that are appropriately large, neither too thick nor too thin. Beat with a wooden hammer, but not too hard so as not to destroy the fibers. If the calf is young, the meat can be beaten with a knife blade. The snitel is prepared when it must be served at the table. Put salt, pass the pieces through flour, then through beaten egg, breadcrumbs mixed with a little flour and without beating with the palm but only shaken, pass once more through the egg and immediately fry in very hot fat. After 2-3 minutes, put it on low heat to simmer, keeping a beautiful color. The fire strengthens a little more when the slices are turned on the other side and it calms down again. The schnitzel can be prepared by passing it only once through the egg, but it is much tastier passed twice. The snail must have a golden color and a hard crust.

Serve with a slice of lemon over each piece, topped with mashed potatoes.


Snitel is coming

Snitel comes to taste. The traditional recipe is made with beef, but can also be used chicken or pork. As with many simple recipes, the quality of the ingredients is what guarantees the success of this Viennese schnitzel. Here you will find a simple and tasty Viennese schnitzel recipe.

Snitel is coming


The pieces of meat are slightly peppered and passed well through the flour, then through the beaten egg (with a fork) with a little salt and, immediately, through the breadcrumbs. Beat well between the palms, so that the breadcrumbs stick only as necessary, and the rest to fall (not to burn in the pan). They are all prepared and fried in the same way as natural snails, if the oil decreases, it is added. The snails are served hot, with lemon slices (with a notched edge). On each schnitzel is placed a slice of lemon, and on top of this a piece of butter, an olive, passed through chopped parsley. At the table, melt the butter in the heat of the lemon schnitzel and press with a fork. Serve with vegetable sauces or other garnishes.

Try this video recipe too


Viennese snitel- classic recipe

Snails were and will remain my family's favorites. Whether I made them from chicken, pork or beef, they were always successful.
We have all heard of Viennese schnitzel, although you would think it is difficult to make, it is simple and easy to prepare !!
For the preparation of the recipe of Viennese snitel- classic recipe, you must use a tender veal, breadcrumbs and some other ingredients that you can find below in the list.
Fresh beef must be purchased from safe sources, from butcher where meat freshness and food safety come first.
This Viennese schnitzel can be enjoyed with a mashed potato with milk and butter, natural potatoes with green parsley, new baked potatoes and necessarily a green cabbage salad or an assorted salad.
Below I leave you a garnish recipe and another schnitzel recipe, click on the title on the pictures.

  • Special snitel
  • New baked potatoes

Snitel viene- recipe video

Ingredients for Viennese schnitzel - classic recipe

  • 4-5 pieces of veal (pulp)
  • 2 eggs
  • White flour
  • biscuit
  • salt and pepper
  • 250 ml oil
  • 50 g butter 82% fat

How to prepare Viennese schnitzel

The meat is sliced ​​perpendicular to the fiber into pieces with a thickness of about 1.5 cm.
Place the slices of meat between two plastic sheets and beat with a hammer on both sides until they become thin and tender without breaking, then season with salt and pepper.

After the meat has been prepared, the ingredients for the breading are also prepared.
Beat the eggs with a fork together with a pinch of salt and put the flour and breadcrumbs in two large plates.
Pass the slices of meat first through the flour then through the egg and finally through the breadcrumbs, pressing lightly on the entire surface of the schnitzel.
After baking, place the slices of meat on a plate and prepare the fat bath for frying.
Heat the oil in a pan with the butter (or the butter & # 8230eu I didn't have). It is tested if it is hot with a breadcrumbs or with the tail of a wooden spoon, in both cases it must sizzle when it touches the fat.

Fry one or two slices, depending on the size of the tray, and brown them nicely on both sides, turning them with tongs.
Remove on a plate over which paper towels are placed to absorb excess fat.
Serve hot with a garnish and salad !!
Good appetite!!

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Thank you.


What does bread mean?

I've been talking about the fact that & # 8222bread & # 8221 comes from bread, so it must have breadcrumbs. Snails made only from flour and egg are NOT called bread. In addition, they are soaked in oil and are completely unappetizing. The breadcrumbs instead form a beautiful red crust which is also a barrier against the oil in the pan. Breaded snails do not bite into oil.

The famous Viennese snitel (Wiener Schnitzel) it is actually a slice of veal given through flour-egg-breadcrumbs and fried in a bath with plenty of hot oil. And Cordon Bleu it is also made original with veal, not with chicken breast.

The breadcrumbs can be bought or made at home, from leftover dry bread. See here how.

We love breaded chicken and often make thighs (with bone or boneless), breaded wings or, less often, breaded chicken breast. The breast is not as tasty and juicy as the pieces listed above, but if prepared correctly, it can be an attractive dish.

If we cut the chicken into oblique strips we can make it from chicken dumplings for appetizers & # 8211 see here the recipe without flour and egg.

From the ingredients below come out about 4-6 servings of slices of breaded chicken breast.


Video: Μετάνοια σε όσα θα συμβούν στην Ελλάδα (June 2022).


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