You will need
- 400 g veal
- pork
- lamb
- chicken or Turkey breast;
- 100 g butter or vegetable oil;
- 4 tablespoons breadcrumbs or flour
- or crumbs fresh loaf;
- salt to taste.
Instruction
1
Meat take without streaks and films. Wash it, drain off the water. Dry the piece with a cloth or towel. Then cut across the grain into 3 or 4 thin layers. Optionally (if still a little connective tissue) veins slightly cut into, to while cooking, not shrinkage.
2
Cut each schnitzel, cover with a plastic bag and gently beat them with a hammer or the handle of a large knife, if there are doubts about the quality of the meat. Meat to recapture is not required if the schnitzel selected the best cut of beef (sirloin, fillet).
3
All schnitzels are prepared to get wet paper towel on both sides to prevent moisture did not reduce the oil temperature when frying. In a bowl pour the breadcrumbs – the breadcrumbs, flour or crushed pulp of the loaf.
Bread should not be too soft, otherwise he is blind, and will not crumble. Peel before chopping is better to cut, then the flesh of the baton grind in a food processor (a blender), grate or crumble smaller hands. Chunks of meat dipped in breading first one side, then the other. Crackers, flour, crumbs of the loaf should be evenly cover the entire surface of the meat piece.
Do not add salt! So the meat is not identified ahead of time all of their juices, and the finished dish remained juicy piece sprinkled with salt only at the very end of cooking.
Bread should not be too soft, otherwise he is blind, and will not crumble. Peel before chopping is better to cut, then the flesh of the baton grind in a food processor (a blender), grate or crumble smaller hands. Chunks of meat dipped in breading first one side, then the other. Crackers, flour, crumbs of the loaf should be evenly cover the entire surface of the meat piece.
Do not add salt! So the meat is not identified ahead of time all of their juices, and the finished dish remained juicy piece sprinkled with salt only at the very end of cooking.
4
The oil in the pan to heat. It should be quite a lot. If your frying pan large diameter, add oil to the above number prior to the start of cooking. Schnitzel is fried almost fried. Only a piece of the oil is not floating, but resting on the bottom. Due to the large volume of very hot oil the surface of meat quickly "sealed" and no longer lose juice.
Put the schnitzel into the pan. Fry the meat layer on both sides for 5-7 minutes. Add salt for 2 minutes before the end of frying. To complete the process of roasting, when the meat will become crispy Golden crust.
Put the schnitzel into the pan. Fry the meat layer on both sides for 5-7 minutes. Add salt for 2 minutes before the end of frying. To complete the process of roasting, when the meat will become crispy Golden crust.
Note
Schnitzel pork or poultry requires full cooking (7-10 minutes each side). Such meat can not be eaten with blood! To check the stage of cooking can with a fork: the meat piece through it without effort. Speaking of grayish-clear juice indicates that the piece is completely cooked through.
Useful advice
A connoisseur of the culinary arts William pohlebkin recommended before frying oil overtempered, that is, to bring over medium heat "until the white acrid smoke, but without boiling" to evaporate all impurities. To clean the oil easier to cook: smoke, Chad, the dish will not burn and will fry out faster.