Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I'm looking for a recipe for weiner schnitzel?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I'm looking for a recipe for weiner schnitzel?),it will help you,my kids.
Answer:
Recipe for Wiener Schnitzel
Serves 4
4 escallops (thin slices) of veal or pork
salt, ground pepper
flour, breadcrumbs
2 whole eggs
oil to deep fry
1 lemon
cranberry sauce (optional)
How to cook Wiener Schnitzel
1. Preparation
Prepare 3 deep plates. Put flour in one, beaten eggs in another and breadcrumbs in the third. The meat is dipped in that same order. Start with moderate amounts; you can always top up quantities as needed.
2. The meat
The meat slices are tenderized and rendered thinner with a meat mallet (available in any kitchen store). The schnitzel fries at high temperature in just 2-3 minutes. The escallops are hammered thin to ensure the meat is cooked through when the outside is crispy.
Season with ground pepper.
3. The coating
Put a schnitzel on the plate with flour, cover both sides and shake off excess flour. Then dip it in the egg, making sure schnitzel is covered with egg. Lift, let excess egg drop off, and lay it in the breadcrumbs. Make sure schnitzel’s surface is coated with breadcrumbs. Again, lift it off plate and shake a little so loose crumbs fall off.
4. Deep frying
Put oil in a large frying pan 1/2-inch deep and heat. Schnitzels will swim which is deep frying. Get the oil hot enough that the schnitzel sizzles immediately when you put it in. When it has the desired color, turn it.
5. Extras
It is very tasty to let it fry a bit in real butter after deep frying.
You can deep-fry ready boiled potatoes with the schnitzels.
I wish I could help you but it is a secret I learned in Germany which I may not reveal. I can tell you that it is easier than you think...good luck.
try here..and why is this question under "Ethnic Cuisine?'
You'll never eat schnitzels the way you can in Vienna, but here's a reading of the recipe from the Austro-Hungarian Imperial Court in 1883 -- there are a staggering number of refinements in existence, of what you'll see is a comparatively simple dish -- which will give you 'the ground rules'.
1kg leg of veal, cut into slices ? inch thick
salt & pepper
2 eggs
2 tbs water
4 tbs flour
125g fine dried bread crumb
375g lard
[In a non-reactive dish (stainless steel, enamel, or glass)] marinate the cutlets in lemon juice for 1 hour. [If of uneven cut, thin and level with a meat mallet with care. Pat them dry with paper towels and] sprinkle them liberally with salt and pepper, and dip them in the eggs, beaten with the water, then dip in the flour and shake off the excess, and finally dip them in the breadcrumb. Gently shake any excess of breadcrumb from the cutlet and [refrigerate them for at least 20 mins to] rest half an hour.
Heat the lard [taking enough to shallow fry each cutlet by itself or in pairs in 1.5cm depth, and discarding the fat to avoid re-use before continuing the process] in a large frying pan [preferably two: see previous bracketed comment] until a vapour haze of smoke arises from it. Add each cutlet one by one, cooking singly, or at most in twos depending on the size of your pan. Cook at medium heat for 3-5 minutes on each side [or until brown, using tongs to turn, taking care not to damage the coating]. Serve immediately, garnished with lemon wedges or anchovy butter.
[Bracketed] comments are mine.
this is what i use..i also serve it with spazel and braised red cabbage.
1 1/2 pounds veal cutlets
1/2 cup all-purpose flour
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch ground nutmeg
2 tablespoons milk
1 cup dry bread crumbs
6 tablespoons butter
4 slices lemon
DIRECTIONS
Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
In a medium bowl, stir together the eggs, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I'm looking for a recipe for weiner schnitzel?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I'm looking for a recipe for weiner schnitzel?),it will help you,my kids.
Answer:
Recipe for Wiener Schnitzel
Serves 4
4 escallops (thin slices) of veal or pork
salt, ground pepper
flour, breadcrumbs
2 whole eggs
oil to deep fry
1 lemon
cranberry sauce (optional)
How to cook Wiener Schnitzel
1. Preparation
Prepare 3 deep plates. Put flour in one, beaten eggs in another and breadcrumbs in the third. The meat is dipped in that same order. Start with moderate amounts; you can always top up quantities as needed.
2. The meat
The meat slices are tenderized and rendered thinner with a meat mallet (available in any kitchen store). The schnitzel fries at high temperature in just 2-3 minutes. The escallops are hammered thin to ensure the meat is cooked through when the outside is crispy.
Season with ground pepper.
3. The coating
Put a schnitzel on the plate with flour, cover both sides and shake off excess flour. Then dip it in the egg, making sure schnitzel is covered with egg. Lift, let excess egg drop off, and lay it in the breadcrumbs. Make sure schnitzel’s surface is coated with breadcrumbs. Again, lift it off plate and shake a little so loose crumbs fall off.
4. Deep frying
Put oil in a large frying pan 1/2-inch deep and heat. Schnitzels will swim which is deep frying. Get the oil hot enough that the schnitzel sizzles immediately when you put it in. When it has the desired color, turn it.
5. Extras
It is very tasty to let it fry a bit in real butter after deep frying.
You can deep-fry ready boiled potatoes with the schnitzels.
I wish I could help you but it is a secret I learned in Germany which I may not reveal. I can tell you that it is easier than you think...good luck.
try here..and why is this question under "Ethnic Cuisine?'
You'll never eat schnitzels the way you can in Vienna, but here's a reading of the recipe from the Austro-Hungarian Imperial Court in 1883 -- there are a staggering number of refinements in existence, of what you'll see is a comparatively simple dish -- which will give you 'the ground rules'.
1kg leg of veal, cut into slices ? inch thick
salt & pepper
2 eggs
2 tbs water
4 tbs flour
125g fine dried bread crumb
375g lard
[In a non-reactive dish (stainless steel, enamel, or glass)] marinate the cutlets in lemon juice for 1 hour. [If of uneven cut, thin and level with a meat mallet with care. Pat them dry with paper towels and] sprinkle them liberally with salt and pepper, and dip them in the eggs, beaten with the water, then dip in the flour and shake off the excess, and finally dip them in the breadcrumb. Gently shake any excess of breadcrumb from the cutlet and [refrigerate them for at least 20 mins to] rest half an hour.
Heat the lard [taking enough to shallow fry each cutlet by itself or in pairs in 1.5cm depth, and discarding the fat to avoid re-use before continuing the process] in a large frying pan [preferably two: see previous bracketed comment] until a vapour haze of smoke arises from it. Add each cutlet one by one, cooking singly, or at most in twos depending on the size of your pan. Cook at medium heat for 3-5 minutes on each side [or until brown, using tongs to turn, taking care not to damage the coating]. Serve immediately, garnished with lemon wedges or anchovy butter.
[Bracketed] comments are mine.
this is what i use..i also serve it with spazel and braised red cabbage.
1 1/2 pounds veal cutlets
1/2 cup all-purpose flour
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch ground nutmeg
2 tablespoons milk
1 cup dry bread crumbs
6 tablespoons butter
4 slices lemon
DIRECTIONS
Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
In a medium bowl, stir together the eggs, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them.
correctness,It's Non-profit and only for informational purposes.
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