Vienna beef schnitzel (basic recipe)

[RepeShock]

RepeShock, Laugh, Irina! Maybe some reliable sellers in the market have good meat, but not in stores. We have the nearest store where I buy food, it's Perekrestok or Auchan. And in small shops it is generally nonsense. Is it news for you that we mostly have poor quality meat? My cat, for example, categorically refuses to eat the chicken breast I bought ... I think it’s because it’s stuffed with some kind of rubbish or soaked in bleach. I don’t bother too much about this, but I’ve already come to terms with the fact that cutlets are rarely tasty, but this is not my fault. I always do them the same way. But depending on the meat, they can be tasty or so-so

Just a question: 160g of tenderloin per serving? And how thick should you cut a piece of meat?

This was my 160g piece. Well, it was necessary to somehow indicate the amount of meat. Weighed it. In principle, this is optimal. If it is larger and thicker, then a huge frying pan is needed. These 160 grams, as you can see in the photo, barely fit in the pan.
Less is possible. I had a piece that was 2.5 cm thick, was prepared for a steak, but the steak did not work. You can generally take thin layers and just beat them off slightly. This is exactly what they do in our butchers. Cut thinly for schnitzel. Frau came home, walked over the piece with a little hammer, breaded it in everything and fried it.

[gawala]

gawala, Checkmark, thanks for the recipe! Very appetizing, schnitzel is the most delicious type of grilled meat for my taste. The steak is somehow not mine. And lingonberry jam - I made the sauce for the meat, ate it like jam! : girl_pardon: it didn't go with meat!

[Oroma]

Oroma, Olya get on the train and blow out of town. In our markets, meat is normal. I never take meat in Ashan, and neither do cheese and sausage.

And lingonberry jam - I made the sauce for the meat, ate it like jam! with meat did not go!

Oksan, I am writing about the traditional Viennese schnitzel, with which it is served here. Without lingonberry marmalade, it is even impossible to imagine that such a schnitzel will be served even in the worst guest house.
When they brought me this schnitzel with lingonberry marmalade for the first time, I began to try it with great fear. It was wonderful .. Meat and jam. And when I tasted it .. Mmmm, it turned out so delicious ..
Naturally, you can eat it without marmalade.

[gawala]

gawala, GalinaI have 2 questions for you or to your husband
1. What if there is no hammer with "sharp pyramidal protrusions"? Rather, he is somewhere, but you have to look for him. And I beat the meat with the Tescoma Presto tenderizer (this is the one with the plates). Will it go?
2. Explain to me, Vienna schnitzel is our chop with only beef, or not? I look at the recipe, everything is how we make chops, only we fry them not in ghee, but in vegetable oil. Well, without this mysterious lingonberry marmalade we serve. Intrigued!

[Galina]

Galina, it's great that I made the recipe, thanks!
And yes, our conservatives do not recognize any meat with sweets. In sweet recipes, sugar has to be reduced.
But the schnitzel will still be delicious, even without jam, we are not Austrians.

Gavalochka, what a clever girl you are for putting out the recipe Thank you dear ! Now I'll throw it in my bookmarks, I'll save it.
I don't have such a jam for schnitzel, but once in a restaurant I tried a combination: meat with jam. There they served the softest and most delicious barbecue with raspberry jam in a gravy boat in addition, it was unexpected for me, but it turned out to be so tasty. So, I believe you unconditionally that it should be delicious.

Tender Tescoma Presto

Nel, I think this thing is not good, but this is a toy to make holes in the meat.

Is the Vienna schnitzel our only beef chop, or not?

Nel, I don't know which chop. The chop for me is just lightly beaten meat, not breaded, but simply fried in oil. The schnitzel is made in a different way, from a piece 2.5 cm thick and even thicker, a piece 5 mm thick is beaten off and smoothed out.

I look at the recipe, everything is how we make chops, only we fry them not in ghee, but in vegetable oil.

Well, since you do exactly the same, then there is no problem, fire in ghee and compare which tastes better for you.

Well, without this mysterious lingonberry marmalade we serve.

I will repeat myself. This is a traditional recipe, traditional serving. You can do without lingonberries.

I don't have such jam for schnitzel

Let your colleague, whose daughter lives here, bring you such a jam to a jar. The price of the issue is 2 euros with some kopecks. Or even cheaper.

Galya, well, he certainly doesn’t hit the meat with carnations. There are plates, but not a hammer, of course.
And our chops are also necessarily breaded in eggs and breadcrumbs. Well, maybe the pieces are not cut so thickly. It already depends on who loves how. Fillet is considered an expensive meat, and of course every housewife wants to get more chops, so she tries to cut it thinner.

And our chops are also necessarily breaded in eggs and breadcrumbs. Well, maybe the pieces are not cut so thickly. It already depends on who loves how. Fillet is considered an expensive meat, and of course every housewife wants to get more chops, so she tries to cut it thinner.

I will repeat myself. I had such a piece of meat. It makes no sense for me to cut it thinly, I can beat it off to the thickness I need.
Nel, I draw your attention to the breading. Flour-egg-crackers. It is important. Exactly in this order and in exactly this way and in no other way. I understand everything, but if you want to get a Viennese schnitzel, and not a la Viennese, then you need to do it as in the recipe.
It's hard for me to say something, how you make schnitzels or what you call their chops, I have never seen. But since you do exactly as I show in the photo and in no other way, then you have Vienna schnitzels.

Nelya, here is the correct hammer for beating meat - on one side, cloves, on the other, smooth. The denticles can be wider and larger.

Chop is a slightly different dish, if according to the rules of cooking. We just call it a chop, breaded meat. Schnitzel is precisely meat that is thinly spread by beating and it is in such a breading, as Galya writes. And the chop can be just flour breaded.

Thanks for the recipe. I bought an apple of veal today. I will do it for the new year. There are cranberries, soaked lingonberries, but you can also find ice cream in stores.

[Galina]

Galina, thanks for the recipe! We love schnitzels, but somehow I never made them from beef, we have to catch up

Let your colleague, whose daughter lives here, bring you such a jam to a jar. The price of the issue is 2 euros with some kopecks. Or even cheaper.

Ridiculous, she still remembers flour for me, how she went shopping with her son-in-law and looked for her, and the son-in-law kept laughing and asking her: in Ukraine, isn't there flour? For him it was absurd, Austrian in one word. She already asked me what to bring you? Just don't ask for flour, period, can I bring you some coffee? And I tell her either a kilogram of flour or nothing. Now are you asking her to bring me a jar of jam? And what will she tell me?
I'd better look in stores for something that should be.

how she went shopping with her son-in-law and looked for her,

Come on. Krupchatka in any store, well, if you do not trudge in the type of Norma .. In Linz, the supermarket at the supermarket and the supermarket drives. And in any gritty there is.

And what will she tell me?

Will go to buy, just like the grain, in any store.this stuff in the most seedy super shovel rowing.

let me bring coffee

Let, but only from Chibo. In Linz, in the center, there are already two such stores next to each other, well, or at the Railway station. Or in the supermarket "Spar", there is a Chibovskaya shelf and there is coffee .. addresses are given out.
I know Linz well, my daughter studied there for three years.

We love schnitzels, but somehow I never made them from beef, we have to catch up

Veal, beef. Veal is simply more tender and juicier than beef. Beef made wonderful schnitzels today.

[svetta]

svetta, do you really think that I do not know what kind of hammer should be for beating meat? I have used exactly the same one for many years. And she wrote that he still lies somewhere in the wilds of the summer kitchen. Only when tenderizers became fashionable on our forum, I ordered it for myself and do not regret it! Much more, I like to beat off the meat with the tender. It also stretches well the thickest piece of meat and at the same time beats well.
And Galu asked why, because I'm looking for the difference between the Viennese schnitzel and our chop. True, these are differences, or simply by different names!
I thought the difference was in beating meat, but I see that our chop also beats by stretching. And with exactly the same breading, we were taught in home economics lessons to fry chops.
And one flour, this is when there are no crackers at hand.
For myself, I found a difference only in the fact that we make chops mainly from pork, although I also met someone who roasts beef. That we cut the meat into a finger, and not into thick large pieces. And that we don't fry in butter. This is what I want to try!

[Nelechka]

Nelechka, of course, I know that you are aware of the hammer, because before we had only such and did not know others. But what you are stretching the meat with a tenderizer is a surprise for me, I don't even understand how to do it, because he only pokes the meat (by the way, I really like him!)

And one flour is when there are no crackers at hand.

No, this is not from a lack of croutons, namely flour breading. I fry almost everything in flour, I rarely use breadcrumbs, extra calories (((I can just brew in one egg, it also turns out beautifully.
And so yes, the chop and schnitzel basically differ in the thickness of the broken piece. Well, the Viennese schnitzel is still hot in ghee. I'm also very interested in trying this schnitzel, but so far only chicken thighs are available.
Gal, will the hips go for the schnitzel?

Can I say a few words about lingonberries. We lived in the regions where lingonberries were apparently not visible, we harvested at least five buckets for the winter, and so, I authoritatively declare that it is not necessary to cook it - it’s not tasty, but it’s better to do it with raw jam, twisted it, sugar to taste and warmed it up a little dissolution. For me and currants are not tasty to cook, but only with raw jam, this is a comparison to compare tastes.

We lived in the regions where lingonberries are apparently not visible, we prepared at least five buckets for the winter,

it's better not to read about this!
Well at least I didn't read it for the night! Otherwise, I would definitely have lost sleep! There is definitely no peace with this lingonberry, when I did not see her in her eyes for a long life

hips go for schnitzel?

Svetik, with our current prices for meat, thighs will only go, otherwise we won't try real schnitzels for a long time
Do you seem to have Teskomovsky too? I don't know, I hit with the plates first with one side, then I roll 90 'and hit the other side, stretching a little. But a piece of meat itself stretches well. But just the other day, for my husband's birthday, I was frying a whole plate, and this was me with 600 g-700 g of cuttings rather big sandals turned out to be chops.
And schnitzel for me, like a whole piece of meat, for some reason is not associated in my head. But this is a relic of the Soviet Union, when in all canteens a standard menu was served - cutlets-shnitsilya-meatballs and frying So under the schnitzels they served a large, thin cutlet spread on the whole plate.
I, too, do not adhere to technology and bread everything in flour.I haven’t bought bread crumbs for a hundred years, and I don’t have enough time and desire to do it myself.

[gawala]

gawala, Galina, cooked last year. (I didn’t look at how to write correctly) I liked the schnitzel very much!
And now there is a recipe, you can always drop in if you forget.
Thank you for filling out the recipe with my husband. That is to say, under the strict guidance of Austrian cuisine delights.

Galinka! Thanks for the recipe! I did it for dinner today.
But sorry, dear, I still "made fun" of the recipe. But the main thing is that I understood the principle, proportions, sequence of preparation. And the result exceeded all expectations !!! It is UNUSUALLY delicious !!!
I had beef tenderloin. 467 g! I just cut it across into 3 parts (it turned out the size of half a palm) and beat it into cellophane. bag to the thickness of the paper. Such sandals turned out !!!! I'm crazy !!!! They didn't fit into any frying pan, but fry one at a time ... somehow in a scrap!
I beat it off, salted it with sea salt, pepper it, dipped it in ice cream (egg and water), then in flour (CZ and linseed mixture), again in ice cream and ... in a red-hot Princess! Panir. I never had any biscuits, so without them! ” oil (just a little with a brush). She fried as ordered, 2 times on each side for 2-3 minutes. Ate with vegetable salad (green lettuce, red rodichio salad, Pekinka, dill, parsley, radish, pomiki, fresh cucumber, pickle cucumber, bell pepper, sugar-free) and lingonberry jam (without sugar)! It is SO delicious !!!!
Thank you! Just a delight!

Galina, thanks!
I'm with schnitzel too. I'll remember the order forever: flour, egg, crackers.
It turned out to be crispy and juicy meat!

Nothing came out, all the juicy stuff remained in the meat.

made fun of "the recipe

Well, not that much .. The main thing is lingonberry jam ..

Nothing came out, all the juicy stuff remained in the meat.

Rita, the main thing is that I liked it and it was delicious.

Fried as ordered, 2 times on each side for 2-3 minutes

Guzel, I didn’t tell you for 2-3 minutes. T. to even the husband does not know how long each side to fry. It is necessary to look, I just grabbed it, turn it over and so 4-5 times, I specially took a photo step by step so that I could see the progress in frying.

Oh! Sorry! 🙏🏻I messed up something again!
Where did I read this ..., about 2 times for 2-3 minutes? After all, she got it from somewhere? Okay! The main thing is delicious! And all thanks to you !!!

Where did I read this ..., about 2 times for 2-3 minutes? After all, she got it from somewhere?

Well, this is not the only Schnitzel recipe. Is there some more..

[gawala]

gawala, recipe bookmark, thanks! I will definitely cook it with lingonberry jam

[Tatyana1103]

Tatyana1103,
Tatiana, Viennese schnitzel is deliciously obtained from chicken breast, or from turkey breast fillet, I've been cooking for 35 years * Viennese chicken * Its recognizability is in deboning: flour-egg-croutons and fried in ghee.

gawala,
Thank you very much, Galya, now I will try from beef, I have always made chicken

So, I bought the meat, beat it off, tomorrow we will fry. But I didn't find lingonberries, I didn't find any jam, there are cranberries in the freezer, but with sugar, very sweet. Okay, let's eat with a lemon.

there are cranberries in the freezer, but with sugar, very sweet.

And so it works too. We, when we were at the installation in Russia, in 2008. then I bought cranberries for my husband with sugar, sweet, said that it was very tasty. So try it, maybe you will. After all, what is sold here is the same marmalade, just with a specific lingonberry flavor, I would not say that it is sour, common, like all marmalades.

[Galina]

Galina, of course I will try, I just love lingonberries since childhood, before with my grandmother they always picked berries and leaves for tea. And now we are too lazy to go to collect.

I report)))



The beef was not quite suitable, so the schnitzels turned out to be small. I ate with cranberry jam, oh how delicious it was for me! And my husband was making Lerelelkin green sauce, I also really liked the sauce. Thank you, Galya!

[Yarik]

Yarik, to health.

I did not have time to fry the schnitzel with a report, but without a photo, as the guests came, so I did everything in a hurry. What I want to say, I never fried anything in ghee, as I thought that it would not be tasty for me. She made and bought ghee herself mainly for her husband, he loves porridge with ghee. There were even small doubts about whether to fry on odorless vegetable, but then I decided not to deviate from the recipe and how I did the right thing. During frying, there was such a stunningly tasty aroma that hovered in the kitchen for several hours. Made cranberries with sugar like a sauce, next time I'll find frozen lingonberries. The husband did not eat with the sweet sauce, but I liked the guests too. Well, the schnitzel itself was from veal, it turned out to be very soft, juicy, tasty! There are 3 more pieces of such veal in the freezer, now they will only go for schnitzel. Thank you Checkmark for the recipe!

Thank you Checkmark for the recipe!

Hope for health!

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[Galina]

Galina, congratulations on the medal! Great recipe!

[Galina]

Galina, CONGRATULATIONS! And she resisted how!
Didn't want to make a recipe! Oh yes we are great!
We've got a new and cute COOKER!

Galya, congratulations!

[gawala]

gawala, Galina, Congratulations!

And she resisted how!
Didn't want to make a recipe! Oh yes we are great!

[gawala]

gawala, CONGRATULATIONS!!!

[gawala]

gawala, Galina, CONGRATULATIONS!

Oh how ..
Suddenly..
Thank you!!!

Galya, congratulations on your victory

Girls, thank you very much for the congratulations. Actress but very unexpected. The husband is very proud. He said that he had not consulted in vain ..

[Galina]

Galina, accept congratulations with your husband! I closed 2018 with a schnitzel, 2019 opened ... We are definitely eating a month. Aromaaat ... Girls, only ghee will give such a scent.

I put more cream in the pan. And while I’m dancing with the meat, it’s drowning on a small fire, the white foam has been removed and that's it.

Checkmark dear, congratulations! The recipe is gorgeous and so tasty, and the aroma of ghee spreading through the apartment after cooking is a separate song and a separate bonus to the recipe.
It was worth it ask for a recipe for a year!

[Galina]

Galina, Congratulations !
Today I also cooked beef according to your recipe, it turned out deliciously, tasty.
I even cooked a sauce from lingonberries - varenko. She insisted that they try, but as expected, opinions were divided, who liked it, and who interrupted the taste of lingonberry. But everyone ate the schnitzel with great pleasure. I didn't take a photo, I was in a hurry.
Many thanks to my husband for the consultation.

[Story]

It was worth asking for a recipe for a year!

It was a gift for all "suffering" for Christmas and New Year!
Story, Thank you.

marina-mm, Thank you.

I even cooked a sauce from lingonberries - varenko. She insisted that they try, but as expected, opinions were divided, who liked it, and who interrupted the taste of lingonberry.

Well, this is probably not for everybody. Although schnitzel is not served here without lingonberry jam. This is an axiom.

[Galina]

Galina, not Austrians, we do not understand anything.
And the meat is tasty and will be repeated.

not Austrians, we do not understand anything.
And the meat is tasty and will be repeated.

I’m not from there either. But I got used to it, although for the first time I looked at it as if it were miraculous ... But our taste is definitely not familiar.

And the meat is tasty and will be repeated.

This is the most important thing.