The Wiener Schitzel Cotoletta
The Wiener
Called in many ways and cooked in many countries wiener, schnitzel, schnitzel or elephant's ear in Milan.
Which meat to use? Pork, veal, turkey, chicken are the most common.
The real Milanese Elephant Ear only with the veal loin joined on the bone side.
How to cook it Cook it in a frying pan with clarified butter (recommended) and then 8/10 minutes in the oven at 180°.
Ingredients for 2 persons German Wiener recipe:
- Slices of veal 4
- Whole eggs 3
- Flour 00 to taste
- Breadcrumbs to taste
- Salt and pepper to taste
Procedure:
Beat the meat slices to lower them to 5/6 mm to make them more tender and facilitate cooking.
Prepare two separate dishes with 00 flour and breadcrumbs, in a large container beat 3 eggs with salt and pepper.
Pass the slices in the 00 flour and then in the beaten eggs on both sides and then pass them in the breadcrumbs as a last step.
Cooking:
Put 40g of butter and 20ml of seed oil in a non-stick frying pan, place on the heat and leave to warm up over a medium flame, when the oil is hot fry the meat slices turning them on both sides, if the breadcrumbs turn out to be dark lower the flame quickly, be careful not to burn the butter.
See also: Focaccia Barese
Do you want to make real Austrian schnitzel?
The original Austrian schnitzel is just breaded veal cooked in clarified butter, served with potato salad and currant jam.
Then you have to make a potato salad, boil some peeled and cut potatoes, drain them when cooked and dress them with oil, salt, pepper, sugar, white vinegar and finely chopped white onion.
Compose the dish with the meat, the seasoned potatoes, a slice of lemon and currant jam or your choice, sprinkle with fresh parsley and you're done!
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