Vienna beef schnitzel (basic recipe)

Vienna beef schnitzel (basic recipe)

Category: Meat dishes

Kitchen: austrian

Ingredients
Beef tenderloin	160 g
Ghee butter	70 g
Egg	1 PC.
Flour	3 tbsp. l.
Breadcrumbs	10 tbsp. l
Salt pepper	taste

Cooking method

• 
• We put the pan on the fire in advance. If you have an electric stove with 12 heating points, then put it on 7 points. Gas stoves, on fire below average. The pan should be very well preheated. Put the ghee in the pan and add lightly salt. A pinch, no more. The oil should not be too much and the schnitzel should not float in the oil as in deep fat. The oil should be exactly half the thickness of the schnitzel.
• 
• Cooking meat. We clean and cut out all the veins, cut off the fat. Rinse and dry with paper towels.
• 
• We put a film on the table, a piece of meat on it, cover it with another piece of film on top and beat the meat with a hammer. Be sure to beat off with sharp pyramidal protrusions. Meat fibers are broken and even the toughest meat will end up soft. The meat is beaten up to 5mm thick.
• At the end of the beating, you can lightly smooth the piece with the flat side of the hammer.
• 
• 
• Beat the egg, pour flour and breadcrumbs into plates. Salt and pepper the schnitzel to taste.
• 
• Dip the schnitzel in flour.
• 
• Dip completely into a beaten egg.
• 
• Roll very well in breadcrumbs.
• 
• Put in hot oil in a frying pan. We do not add temperature. The oil should not burn, it should remain light.
• 
• Turn over the first time. The schnitzel should be roasted slowly.
• 
• Turn over a second time.
• 
• Turn over a third time.
• 
• Flip a fourth time.
• 
• Flip the schnitzel one last time.
• 
• The schnitzel is ready. The temperature inside the schnitzel is + 87 deg.
• 
• 

Note

The Viennese schnitzel is traditionally made from veal or beef. Served with boiled potatoes or potato salad, lingonberry jam, a slice of lemon, parsley.
Schnitzel can be made from any meat, there are no restrictions. Pork, beef, turkey, chicken.
If you cook several schnitzels, then after each schnitzel, drain off the remaining oil, wipe the pan dry with paper towels and add a new portion of oil, remembering to lightly salt it.
You can fry from pale golden to dark brown. As you love more.

[Galina,]

Galina, thank you and my husband for the recipe! Holidays are just around the corner, you will have to try Vienna schnitzel at least once. True, ghee is not available.

[Galina]

Galina, thanks for the Viennese schnitzel recipe, how will I get hold of a piece of excellent beef - I will definitely cook it

Served with boiled potatoes or potato salad, lingonberry jam, a slice of lemon, parsley.

You have already introduced us to the salad

Potato salad with apple cider vinegar (gawala)

But what kind of lingonberry jam is served with this schnitzel, I would very much like to know

[Galina]

Galina, I'm on schnitzel! Delicious

[gawala]

gawala,
As all the same, the German and Austrian cuisine is almost the same, there are many similar recipes.

lingonberry jam

I cook the usual. But I put a little sugar.
Or there is also Lingonberry sauce, I eat it like jam))))

but what kind of lingonberry jam is served with this schnitzel

Tatyan, we don't have it at the moment and the shops are all closed for the holidays. And since I was "taken by the throat" with this recipe, so I decided to make only meat, as a basic recipe, without serving. If you have cranberry jam, then it will do just fine.I understand that not everywhere there is lingonberry or cranberry jam, but as experience has shown, not currant, not some other jam is not very suitable. In Ikea, it seems like lingonberry jam is sold.

[Lelka]

Lelka, I have lingonberry jam, which is why I wanted to find out which one is needed: sweet, not very sweet, or even without sugar with which schnitzel is eaten in Austria. We just ate Austrian schnitzel with salad, but they didn't give us lingonberry jam

sweet, little or no sugar

and it depends on the taste.
I love with frozen cranberries or lingonberries))))

[Galina]

Galina, why am I asking about the taste of jam, because there is ice cream and cranberries, and lingonberries, if anything, you can cook anyone know what taste you need

find three differences

Ira, I saw your recipe. because of three differences, and issued. Viennese.

Or there is also Lingonberry sauce, I eat it like jam))))

This is not Olya sauce, this is the same jam that is served with schnitzel ..

why am I asking about the taste of jam, because there is ice cream and cranberries, and lingonberries, if anything, you can cook anyone know what taste you need

We don't have cranberries-cranberries right here, but all that is is called lingonberries. but they taste more or less the same. So do what you have.

Oh, how delicious!
And straight to the New Year's table!
Gala, very pleased!

, very pleased!

Do it, keep it simple, write longer.

[Galina]

Galina, I understood everything - this is not jam, but a special sauce

Galina, excuse me, but I will have one more question, as the guides told us: "The Austrian schnitzel must necessarily be larger than the diameter of the plate and even hang from it, otherwise it is not a schnitzel" how true is this

[gawala]

gawala, Galina, here I also have mlrozen cranberries and lingonberries. How to make jam sauce? Just break up with a blender and add sugar to taste?

[gawala]

gawala, Galya, what a responsibility! The people demanded a recipe and here you are! Thank you!
And thanks to us, my husband dined with schnitzel!

I understood everything - this is not jam, but a special sauce

Tatyan, the link does not open for me. But the very jar that Olya showed in the photo is the very marmalade. I do not know why the sauce is written, but the can is straight one to one and the inscription is the same as what we sell.

How to make jam sauce? Just break up with a blender and add sugar to taste?

Cook with sugar and that's all.

Cook with sugar and that's all

Thank you...
Galya, don't pay attention !!! They asked for the recipe so that later you could ask you all the subtleties, sniff out ... And in someone else's recipe you cannot be addressed ...

"Austrian schnitzel must necessarily be larger than the diameter of the plate and even hang from it, otherwise it is not a schnitzel" how true this is

Tatyan, well, in general, yes .. a tradition so to speak .. But I would not say that everything hangs down from the edges of the plate in every guest house .. Probably, in some cool, expensive and snobbish Vienna tavern, it hangs down to please tourists, but for home use, feel free to skip this option. I have nothing hanging over there, and the schnitzel turned out to be very tasty. The hanging edges do not affect the taste in any way, and I do not have such pans.

[Galya]

Galya, well, what are you doing? At the Forum we have a lot of similar recipes, but at the same time with differences and nuances. Everyone finds their admirer!
No need to be configured. Many thanks to my husband for participating! We are very grateful to you!

[gawala]

gawala, do not be upset in any case !! I haven't seen that recipe, 2014, at all, although I've been walking on the site for 6 and a half years, and I immediately saw yours - and I put both in my bookmarks! We will make Vienna schnitzel once and Frankfurt schnitzel another time !!
You know, I myself have been in such situations more than once: the funniest one - posted a recipe for homemade baking powder; as if the bakery site might not have such a recipe! And nothing, at first I was also upset that a muddler, and then the people reassured and even thanked.
So I thank you too and let you know: made you happy !!

[TATbRHA]

TATbRHA, Tatyan

[Lelka]

I have nothing hanging over there, and the schnitzel turned out to be very tasty.

The sauce that showed Lelka, very good, confiture prepared according to old Tyrolean recipes: the fruit is heated to 75 ° C and gently mixed with cane sugar.Ingredients: lingonberry, sugar, concentrated lemon juice, thickener - pectin. Fruit content 60%. But you can not buy it everywhere.
Maybe someone will find such a recipe useful from frozen berries.

[gawala]

gawala, Lord, I'm not at all in reproach, at all. I just looked that our kitchens were almost identical and laughed. If not so, forgive the scoundrel.
The recipe itself is now similar, but not quite

I prepared it and even detailed it. Hmm ..

Yes, clever !! And my husband is smart. And thank you very much for the nuances and detail: this is exactly what is usually not enough to make everything work out!

And don't make excuses !!

Two good recipes, even the same ones, are always better than one ...

The sauce that Lelka showed is very good, a confiture prepared according to old Tyrolean recipes: the fruits are heated to 75 ° C and gently mixed with cane sugar. Ingredients: lingonberry, sugar, concentrated lemon juice, thickener - pectin. Fruit content 60%. But you can not buy it everywhere.

Tatyan, well, this one is sold everywhere and is called marmalade. I know that it was imported to Russia for sure, I saw it at home, at my mother's in the supermarket. Now I do not know, after 2014, what and how. But here it is right, the very thing you need for a schnitzel, we always buy it.

But here it is right, the very thing you need for a schnitzel, we always buy it.

Took note, in Moscow I found where there is, which means we should have. You provoked me so much that I want schnitzel with lingonberries

Galin, and you add the recipe for lingonberry sauce to the schnitzel recipe, and no one will have this.

HURRAH!!! You will have to buy cranberries and make the "lingonberry marmalade" yourself!
Galyush, thank you (and your spouse) very much!
We will now squeeze out of your recipe everything that is possible (and not possible, but, we will squeeze out)
By the way, I also don't have a frying pan that is huge in diameter. Therefore, schnitzel, steak, or whatever you call it, but ... natural cutlet, really ... still only one fits. Therefore, I cook no more than two for lunch and dinner.
There is no ghee, alas ... you have to melt it out especially for a real VIENNA schnitzel!

Galya, got ready for a long time - quickly got ready. It seems that she has not misinterpreted the saying. Well done. She also took it to the tabs. On holidays I do it.

Here on the forum dug up recipes for lingonberry and cranberry, but sauce. Found in the subject 🔗

I just copy the post, I didn't do it myself, and the comments in the post are not mine!

Lingonberry sauce:
- lingonberry 500g
- granulated sugar 100g (sugar-free) And I would have banged. The sweet berry sauce plays well in contrast to the meat.
- water 200
Wash the lingonberries, add water, add sugar. sand, bring to a boil.
Serve hot sauce with meat. to fish - cold.
And then, as they wrote specifically for us, the bakers: You must also serve fresh warm bread

Cranberry sauce:
- cranberries 400g
- granulated sugar 50g
- vodka (optional) 40g I would definitely add.
Fresh or frozen cranberry sauce is prepared just before serving.
Wash the cranberries, rub through a sieve or chop with a blender, add sugar. sand. , a small amount of water, salt.
You can add vodka to mashed cranberries.
Serve the prepared sauce with fish dishes.

P.S. Can you be clever? If you add Russian mustard to these sauces, then it will become spicy and more full. Try on a small amount of ready-made sauce.
end of someone else's quote

I've never seen a lingonberry in my life, but now I will carefully monitor supermarket shelves, I want a schnitzel like Pebbles!

and you add the lingonberry sauce recipe to the schnitzel recipe and no one will have it anymore.

Tatyan, but I never do it and I don't know how to do it, just as a sauce. There is no such concept at all. Only marmalade. Well, in our opinion, jam.

[svetta]

svetta, and if you add more vodka to the sauce, then you can not pour it into the glasses?

Lingonberries are in the freezer, you need to cook the sauce. And then fry the schnitzels.Sveta, thanks for the advice to add mustard, otherwise I just recently bought lingonberry sauce, I was not impressed. Straight jam, jam, the son ate. with cottage cheese, it was just sugary.

I've never seen lingonberries in my life,

And I saw!
Just recently, on the Ladya ...
For 2000 rubles. for 1 kg.

Straight jam, jam,

Tatyan, for schnitzel you need jam-jam.

For 2000 rubles. per 1 kg

Grabbed?

Girls, I did not make these sauces, the recipes are not mine, copied, I cannot answer the questions.

Tatyan, for schnitzel you need jam -

I have lingonberry jam, I grabbed the sauce, I thought that something else would be to my taste. My husband will not understand me, meat and jam, Galya, he is far from an Austrian. Although he remembers German cuisine with pleasure (served there).

And I saw!
Just recently, on the Ladya ...
For 2000 rubles. for 1 kg.

Lena, lingonberries do not grow here, from the word at all! And cranberries do not grow, only imported from Western Ukraine, expensive! I'll go at least google to see what kind of animal lingonberry is.

meat with jam

It's soooo delicious

The schnitzels were beaten off, the breading was done. Right now, let's fry and eat with lingonberry jam and celery salad.
And the husband with potatoes ... it's boring (. But he doesn't recognize another ...

[gawala]

gawala, Galina, and I say thank you!
The girls persuaded you

[gawala]

gawala, Pebble, take the job very tasty

But without lingonberry jam, the husband flatly refuses

This tasty ugliness a little bit tasted

[Olga]

Olga, Lelka, did you make beef? I don’t have it now, only a pig's loin, is this the wrong coat? And what part of the beef to take?

take work very tasty

Promptly.

But without lingonberry jam, the husband flatly refuses

Put it on your plate to taste. Let him be jealous .. It's delicious, with jam!

I don’t have it now, only a pig's loin, is this the wrong coat? And what part of the beef to take?

Tatyan, from any meat. Cut off a piece thinly and beat it off. Everything will be fine. It is clear that the tenderloin is perfect.

[gawala]

gawala, Gal, and already gone have eaten everything
Tancha, Tatyana, I made pork from the neck, most often from it, everyone likes it. And today she fried in butter, according to Galina's recipe

made of beef?

Yes, there was a piece of tenderloin, but not tasty. But schnitzel is great!
So what, you can make any kind of meat. I did. Delicious.
It's a schnitzel!
py. sy. Please, to me for "you"

[gawala]

gawala, Check mark! Well done for filling out the recipe. So I really love authentic recipes, especially since you did it under the strict guidance of your husband. Unfortunately, we almost certainly do not have meat of the same quality as in Austria. Maybe theoretically it, meat, is somewhere, but personally I very rarely come across it. Mostly in the country, farm. I ate Tafelspitz in Austria (did you write it correctly?). Well, in theory, this is as easy as shelling pears, boiled meat and broth. But how delicious! I didn't even try to repeat it here. There is nothing to do.

It's great that the long-desired schnitzel has finally appeared. Checkmark, thanks for the recipe. Just a question: 160g of tenderloin per serving? And how thick should you cut a piece of meat?

[Galina]

we almost certainly do not have meat of the same quality as in Austria

And where did it go, meat?)))) Moreover, in Moscow. Do not make me laugh)
Galina, thanks for MK!
I love meat, I will do it.

[Galina]

Galina, thanks for the recipe! A direct gift for the New Year!