Published:
25 October 2021, 12:58
Green pork and beef schnitzel tastes much better than the classic lean veal predecessor. It literally overflows with meat juice and emits a pleasant smell of meat fried with onions and herbs. Use our tried-and-true recipe to make melt-in-your-mouth schnitzel for the family.
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The German word “schnitzel” is translated as ‘cut’ or ‘chips’. The first people to cook this dish were the inhabitants of Vienna (Austria). Back then, the schnitzel was a thin piece of veal, which was hit hard with a hammer and breaded. Later they started making pork, lamb and chicken schnitzels. In Berlin there is a characteristic dish made of boiled chicken’s udder. Because of this variety, the most important sign of a good schnitzel has now become a golden crispy crust, in which any meat or pre-made minced meat can be found.
Description
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Cooking:
German -
Category:
Main course -
Preparation time:
10 minutes -
Dining time:
25 minutes -
Calories per serving:
550 calories
Cooking
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1. Chop the meat and onions
Pass the meat through a meat grinder: YouTube / Daniil Pervachenko Cut beef and pork into small pieces. Peel the onion and cut into quarters. Pass the meat through a meat grinder with a large mesh grate installed. Skip the bow at the end.
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2. Make mixed meat
Mix minced meat for schnitzels: YouTube / Daniil Pervachenko In chopped meat with onions, add one egg, milk, black pepper and salt. Mix the mass well with a spatula and beat a little to increase the viscosity. Send the prepared meat to the refrigerator to ripen for at least an hour.
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3. Prepare the ice cream
Make an egg and milk lesson: YouTube / Daniil Pervachenko Beat the remaining chicken egg with a fork, mix with 50 ml of milk and a pinch of salt. Continue to vigorously shake the ice cream with a fork until it is smooth.
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4. Make blanks for schnitzels
Make blanks for schnitzels: YouTube / Daniil Pervachenko Divide the minced meat into parts with a weight of about 100 g. Roll each part of the minced meat into a ball with your hands in cold water. Close the pastry firmly in your hands and place on a plate.
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5. Form the schnitzels
Forming schnitzels on a floured board: YouTube / Daniil Pervachenko Place a handful of flour on a cutting board and spread it evenly. Lay the meat on it. Place it with your fingers up to 10 mm. Carefully turn over and press down with the palm of your hand so that the thickness of the schnitzel becomes 6-7 mm. Give the product an oval shape. The size of one semi-finished product will be approximately 14 by 10 cm. If you want to, the size of the schnitzel can be reduced, this will not affect the taste.
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6. Fry the schnitzels
Fry schnitzels in vegetable oil: YouTube / Daniil Pervachenko Heat a heavy bottom pan over medium heat. Pour vegetable oil into it, spread it along the bottom.
Once the fat is hot, reduce the heat to low. First dip the schnitzel in the ice cream, then roll in breadcrumbs and send to the pan. Fry each side until golden brown (about 3 minutes).
Serve the schnitzels warm with fried potatoes or mashed potatoes. It is better not to reheat the cold schnitzels: they are served cold on sandwiches, served as an appetizer with various vegetables or tomato sauce.
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Recipe Video
Recipe for minced schnitzel: Daniil Pervachenko
Author: Dmitry Sukhodolsky