Chopped schnitzels "Vienna style" (Hackfleisch Schnitzel nach Wiener Art)

Category: Meat dishes
Kitchen: austrian
Chopped Schnitzel Vienna Style (Hackfleisch Schnitzel nach Wiener Art)

Ingredients

Minced meat (mixed) 500 g
Breadcrumbs 1 tbsp. l.
Salt
Ground black pepper
Vegetable oil (for frying)
Bulb onions 1 PC.
Batter:
Chicken egg 1 PC.
Pepper
Wheat flour 3-4 tbsp. l.
Breadcrumbs 4-5 st. l.
Salt
Potato salad (winter version):
Potatoes (non-boiled) 800 g
Salt (for cooking potatoes) 1 tbsp. l.
Cumin (for boiling potatoes) 1 tbsp. l.
Vegetable broth (marinade) 200 ml
Onion (marinade) 1 PC.
Pickled cucumber (marinade) 2-4 pcs.
White balsamic vinegar (marinade) 4+ Art. l.
Salt (marinade)
Pepper (marinade)
Vegetable oil (for frying) (marinade) 1 tbsp. l.

Cooking method

  • This Austrian home-cooked dish will probably remind someone of our traditional home. dish "Cutlets with mashed potatoes". But, of course, it will differ in many nuances and method of preparation, and in the end - in taste. So, run in, get acquainted:
  • Chopped Vienna style schnitzels are as popular in Austria as the traditional Viennese schnitzel. A distinctive feature is double breading: in flour and breadcrumbs, and an egg acts as a connecting layer. For garnish - traditional potato salad, but winter type.
  • The basic recipe is taken from here: 🔗 ... Cooking additions from my own recipe, from here: 🔗 You can see vegetable broth in German here: https: //Mcooker-enn.tomathouse.com/s-image/2927/recipes/show/62822/
  • Potato salad prepares first:
  • 1. Wash potatoes (non-boiling variety), cover with cold water, adding a good tablespoon of salt and caraway seeds (for flavor). Cook after boiling over medium heat for 20-25 minutes, until tender.
  • Chopped Schnitzel Vienna Style (Hackfleisch Schnitzel nach Wiener Art)
  • Drain the water and rinse the potatoes with cold water several times (it will be better to clean it). Peel and cut (slices, circles) potatoes only hot, during the preparation of the marinade.
  • Chopped Schnitzel Vienna Style (Hackfleisch Schnitzel nach Wiener Art)Chopped Schnitzel Vienna Style (Hackfleisch Schnitzel nach Wiener Art)
  • Schnitzels. Preparation
  • 2. Add salt, pepper, finely chopped or punched onion to the minced meat. Add 1 tbsp. l. breadcrumbs, mix well, beat out. Refrigerate (while cooking salad).
  • Chopped Schnitzel Vienna Style (Hackfleisch Schnitzel nach Wiener Art)
  • Marinade for potato salad.
  • 3. Cut the onion into a small cup and quickly fry in 1 tbsp. l. vegetable oil until soft. Pour in strong vegetable broth. Boil.
  • Chopped Schnitzel Vienna Style (Hackfleisch Schnitzel nach Wiener Art)
  • 4. Season with salt, pepper and white balsamic vinegar (4 tablespoons and more) Bring to a boil again.
  • Chopped Schnitzel Vienna Style (Hackfleisch Schnitzel nach Wiener Art)
  • 5. Pour hot potatoes with hot marinade in a deep spacious salad bowl and ... - in no case should you stir with a spoon! - rotate the salad bowl in a circle and / or slightly tossing the potatoes so that the marinade is evenly distributed. Leave to marinate for at least 30 minutes.
  • Chopped Schnitzel Vienna Style (Hackfleisch Schnitzel nach Wiener Art)Chopped Schnitzel Vienna Style (Hackfleisch Schnitzel nach Wiener Art)
  • 6. Seasonally add vegetables to the cooled infused potatoes. During this time, the potato absorbs almost the entire marinade. Winter option: add pickled (pickled) cucumbers, cut into thin p / circles. Now you can gently mix with a spatula.
  • Chopped Schnitzel Vienna Style (Hackfleisch Schnitzel nach Wiener Art)
  • Schnitzels. Frying
  • 7. When the potato salad is ready, the schnitzels are fried. You will need 3 bowls, so-called. "breading lane": with flour, beaten egg + salt + pepper, with bread crumbs. Form flat schnitzels from the prepared minced meat, the size of a child's palm and dip them alternately in flour, an egg, and breadcrumbs.
  • Fry on a preheated rast. butter, over very moderate heat on both sides until golden brown, about 3-5 minutes each. from every sides.
  • Chopped Schnitzel Vienna Style (Hackfleisch Schnitzel nach Wiener Art)
  • 8. At the end, I add the vegetable ladle. broth and steamed schnitzels under the lid for 3-4 minutes. at a minimum.(This isn't in every recipe, but it's used a lot!)
  • Chopped Schnitzel Vienna Style (Hackfleisch Schnitzel nach Wiener Art)
  • Result.
  • The result is very juicy, very meaty hot schnitzels, delicately breaded, served with lukewarm potato salad, with sourness
  • Chopped Schnitzel Vienna Style (Hackfleisch Schnitzel nach Wiener Art)
  • Well, no one will deny themselves a glass of cold Pils! Prost!
  • Chopped Schnitzel Vienna Style (Hackfleisch Schnitzel nach Wiener Art)

The dish is designed for

4

Time for preparing:

60 minutes

Masinen
barska, thanks for the interesting recipe!
And most importantly straight from Germany!
Irina Dolars
Oh! How delicious it should be !!! Thank you!
barska
Thank you! Cook to your health!
Pchela maja
Thank you! the recipe is great, I love potato salad!)
barska


Irina Dolars


Thank you! Cook to your health!
[/ quote]
Try it! Cook familiar ingredients simply in a new way
barska
Quote: Pchela Maja

Thank you! the recipe is great, I love potato salad!)

Cook to your health! Schnitzels are delicious too!
barska
Quote: Irina Dolars

Oh! How delicious it should be !!! Thank you!

: rose: Glad you liked it!
lungwort
So beautiful too!
barska
Quote: lungwort

So beautiful too!
Thank you!

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