Vienna Modern Schnitzel with Air Crisp - Air Fryer in Ninja Foodi® 6.5-qt

Vienna Modern Schnitzel with Air Crisp - Air Fryer in Ninja Foodi® 6.5-qt

Category: Meat dishes

Kitchen: austrian

Ingredients
Meat (tenderloin) or soft pulp without veins and bones	4 pieces from the palm
Fat sour cream	2-3 st. l.
Ground black salt and pepper, onion powder	taste
Large chicken egg	1 PC.
Flour	how much will it take
Breadcrumbs or better bread crumbs	about 0.5 tbsp. or more
Mold oil	If everything sticks to form
Lemon for serving	1 PC.

Cooking method

Cooking "Vienna Schnitzel" in a new way, without oil on the Air Crisp mode - air fryer at a temperature of 180C. Details in the note.

For schnitzel, choose pulp without veins and bones. Tenderloin is great. I cooked from a frozen piece I did not recognize, but it still turned out just fine. The only thing I will say, although everyone is already aware, I think, defrost frozen meat in the refrigerator.
Cut a piece of meat across the fibers, small pieces with a butterfly.

We beat off the meat with a hammer on both sides, especially if there are small veins. If the meat is very juicy, then we do it under cling film so as not to splatter the kitchen. Salt and pepper the meat to taste. I also sprinkled with onion powder. Now we rub, directly slapping into the meat, sour cream.

Pour flour and breading separately into wide saucers or plates. Stir a large egg in a bowl well.

Dip the schnitzel in flour, very carefully.

Then roll in breadcrumbs so as to completely wrap the meat in the breading, which should firmly adhere to the meat. This is a very important point! If this has not been achieved, it is better to play it safe and repeat the whole procedure again.

We put our schnitzels in a perforated pan for frying. I had three schnitzels the size of my palm.

Cooking schnitzels on Air Crisp for 8-10 minutes. I have a reactive saucepan, 8 minutes were enough for an evenly baked crust and full frying inside the piece.
Due to the strong blowing, the crust left the meat a little, but the meat remained juicy and soft. You can try to fry in Bake mode next time.

The schnitzels are baked surprisingly evenly, the breading feels like a pan, and there is no oil in it. For comparison, one was fried in a pan, we vote for our Foodi.
Bon appetit with your family and friends!

Note

Wiener Schnitzel - Vienna schnitzel. Its distinctive feature is a well-beaten, breaded, large piece of meat, which is fried exclusively in a pan in a large amount of oil. Wiener schnitzel must float in fat, otherwise it won't cook evenly. When frying, it is “drowned” several times in hot fat or poured over with fat from a spoon, and then turned over to fry the other side.
The first mention of this food is dated 1884. It is believed that the Viennese schnitzel recipe is a slightly modified way of making the popular chop
in Milanese, which has the name Kotoletta alla milanese.
But there are authors who believe that these dishes are not related at all. Although Wikipedia says otherwise. According to one of the versions, the Viennese schnitzel nevertheless descended from the Milanese chop, common in Upper Italy and appearing in Vienna in the XIV-XV centuries. According to another legend, refuted, however, in 2007 by the linguist Dieter Pohl, the recipe for the Viennese schnitzel was brought to Vienna from Italy in 1857 by Field Marshal Radetzky. It seems that in his letter to Count Ottis, he noted that he tried an excellent breaded chop in Milan and described in detail its preparation.On the basis of this document, the Milanese claim that the Viennese "stole" the recipe from them.
Indeed, the Milanese version has very ancient roots. The first mention of the Milanese chop dates back to the Middle Ages. She appears under the name "lombolos cum panitio" on the 1134 menu of one dinner given by the abbot of the monastery of St. Ambrose.

The schnitzel recipe is pretty simple, provided important conditions are met.
For its preparation, you should choose perfect meat of the highest category. It should be a tenderloin without layers of fat and veins. Next, you need a thin, about 4-5 mm, cut across the fibers or "butterfly" (like an open book). To prevent the breading from falling off the schnitzel, you must first roll the piece in flour. Then dip it in a beaten egg and finally roll again in crumbs of shabby fresh rolls or breadcrumbs. And the last condition is a lot of fat. Ghee or lard should be well heated so that the frying takes place completely in deep fat.
On my last visit, I learned that modern chefs, having fried schnitzel on both sides in a well-heated frying pan, bring it in the oven on baking paper at a temperature of 100-110 degrees. This, they say, preserves the crust and brings the meat to softness.
Vienna schnitzel is always served with a slice of lemon, sprinkled with chopped parsley. As a rule, potato salad is brought immediately. The classic Viennese schnitzel is made from veal, but now pork schnitzel is increasingly found in restaurants. According to the rules, the name of the pork schnitzel must necessarily indicate that it is made from pork. Whereas simply by default Wiener Schnitzel - Wiener Schnitzel means only veal in the composition.
If the veal is salted at the very serving (so the meat will retain its juiciness), then the pork schnitzel recipe recommends doing a little differently. Tenderloin is also taken. The pieces should be beaten off slightly. Spices and salt are added during the cutting itself. Pork is simply fried in a large amount of lard or vegetable oil, having been rolled before, of course, in a classic triple breading.
In contrast to the classic Viennese chop, the veal steak with bone is used for the Milanese chop. The meat for this schnitzel is also beaten very thinly. For a Milanese chop, the height of the meat remains equal to the height of the bone.
Wiener schnitzel meat is salted before being rolled in flour. The Milanese chop is salted at the end of cooking. And here there are discrepancies ... We ate in Vienna and unsalted schnitzel, and in Milan, a salty chop, and without a bone! The only thing that I managed to find out through my own tests of numerous schnitzels in both countries is that the Vienna schnitzel is rolled in flour, then dipped in an egg, then rolled in breadcrumbs and fried in ghee or fat.
The Milan chop is first dipped in an egg and then in crackers, and these steps are repeated several times. They can use bread crumbs instead of rusks (pankarre - white bread for sandwiches). And the Milanese chop is much smaller in size, while Viennese schnitzels a couple of times were such that their edges hung from a very decent-sized plate. In short, you won't understand without half a liter!
Where the truth is is not so important for us! The main thing is the result! Both Milanese and Austrians gave the world a popular recipe for breaded meat. And then there's the Frankfurt Schnitzel!

Schnitzels are great in the Princess pizza oven.

Viennese schnitzel of pork tenderloin in the "Princess" pizza maker with baked potatoes Schnitzels are just made for the Princess! They turn out to be juicy, lush and completely non-greasy in it, since we do not fry in oil, but only sprinkle the top of the schnitzels and the bottom of the stove or a rug for ...Rada-dms

Schnitzel is rolled in flour, then dipped in an egg, then rolled in breadcrumbs and fried in vegetable oil or fat.

Olya, forgive me generously. But schnitzel is NEVER fried in vegetable oil. Only ghee.

Vienna schnitzel is always served with a slice of lemon, sprinkled with chopped parsley. Potato salad is usually served immediately

And lingonberry jam. There is no Viennese schnitzel without it.

Yes, Galya, I know, I've been correcting the recipe all night, it's already five o'clock.Unfortunately, traditions are lost ... They ate schnitzels, fried in fat, and then they were sent out of the oven and into butter for a minute.

[Galina]

And lingonberry jam. There is no Viennese schnitzel without it.

Galina, if one can agree with the first thesis, then here is what the German-language Wikipedia says about lingonberry jam:

Traditionell wurde Wiener Schnitzel in Österreich nur mit Häuptelsalat (Kopfsalat), Erdäpfelsalat (Kartoffelsalat), Gurkensalat wie auch Petersilerdäpfeln (Petersilienkartoffeln) serviert. Heute somind aumesch Rede Auch die Garnitur hat sich im Lauf der Zeit verändert. Zu Beginn des 20. Jahrhunderts wurden in der k.u.k. Hofmundküche zur Verköstigung des Hofs Kapern und Sardellen verwendet. Heute ist eine Garnitur aus Zitronenscheibe oder -spalte sowie einem Petersilsträußchen üblich.

Unfortunately, traditions are being lost ...

They may be lost, but the classic is ghee. We simply cannot have another, by definition. Ol, I did a master class for this schnitzel. For the needs of tourists in some well-visited place, they can and do on rapeseed oil, but if the institution respects itself, it will only be ghee.

Only ghee.

However, the word "only" is also superfluous. Schmalz is canonical too

[gawala]

gawala, Galya, I'll fix it, let me finish the recipe, everything hangs with me, it doesn't load, the galleries are different, in different browsers it shows different pictures, horror ...

For tourists

We don’t go to these, we’re sorry for money. We go where local friends will call, or after a thorough study of the issue we go to where the locals eat. As a rule, these are the cheapest restaurants and the most delicious.

Schmalz is canonical too

Nobody has fried on lard for a long time. But yes, of course you can use lard.

But schnitzel is NEVER fried in vegetable oil. Only ghee.

By the way, true Austrians don't consider schnitzel from pork and chicken to be schnitzel, and I indicated vegetable oil for pork! And in relation to veal it says "butter", now I will clarify that ghee, since I did not have time to correct the recipe, I loaded it by accident.
I read your master class
But we have our own subtleties of cooking in a specific device, we need to carefully point out and disassemble the nuances, so this recipe can also be considered a master class with all the respect I deserve for yours.

But we have our own subtleties here

Sorry ..

[gawala]

gawala, buy Fudka, you will sculpt low-fat and healthy dishes with us! Cool he!
By the way, I made schnitzels in Princesses about three years ago, I also liked to cook them in it, I have the recipe in the cooking section in Princess Pizza Oven.

No words !!!! some exclamation marks !!!!!

buy Fudka, you will sculpt low-fat and healthy dishes with us! Cool he!

No, Ol, I have my own specifics and this device does not fit.

Sorry ..

Here are some casseroles for you as a sign of my respect for you! From Fudka, by the way!

No words !!!! some exclamation marks !!!!!

!!! !!!
TozAAAA!

[Rada-dms]

Rada-dms, no words, some drool flows
gawala, this is Frankfurt schnitzel in ghee, slammed with us

I think it depends on the restaurant or cafe, because ghee is very expensive compared to vegetable oil. And there are not so many gourmets who can tell the difference.

then Frankfurt schnitzel in ghee, slammed with us

Oh, I'm already riding here! Italians, Austrians and Germans will not share the breaded meat in any way! Eh, we would have such problems ... Whether it is the Russians - chopped schnitzel and just a cutlet. And everything got into my mouth, which is useful!

Rada-dms, no words, only drooling

Well, what to do, you have to go to the restaurant on the way to eat a schnitzel, although now it would be even unreasonable with Fudik if he cooks it in 8 minutes.

Schnitzel, casserole! Mmm ...: I want it all !!! Ol, I agree on any masl !!!! Send it by express, and more, more !!! In general, everything looks tasty and appetizing!

[lettohka ttt]

lettohka ttt, and no longer, we ate everything while you were going

[Lerele]

Lerele, Ira, that's the truth they say, "Whoever gets up early, that and the slippers!))" Well, you will have to yourself, how to live, how to live ...

Well, I'll have to do it myself, how to live, how to live ...

Okay, for the sake of friendship we will find some meat, tea, we live in capitals! And in just 8 minutes without oil and fat, delicious international schnitzel, so to speak, so that no one would be offended, I'll bungle you!

Are you really late for something?

Yes, the farm has distracted, ducks, chickens, pigs. Itself is in shock !!!

[lettohka ttt]

lettohka ttt, I forgot the kennel! My kennel has moved under the covers! You will not find, purely aphid, it dissolves directly.

[Rada-dms]

Rada-dms, Ol, the kennel is sacred !!!

[Rada-dms]

Rada-dms,
Meat and breadcrumbs! Delight!
But the casserole is already drooling!

Olya, an excellent schnitzel, wrote it down in plans, but there are no words about the casserole! This is a real soufflé!

[Rada-dms]

Rada-dms,

Olya, excellent schnitzel,

Schnitzel is a recipe, but a casserole would taste.
Beautiful! I think it's delicious!

Ol, what about Mona's casserole recipe? The casserole is painfully good!

[Rada-dms]

Rada-dms, Ol, I have a regular air fryer. The question is, I usually fry schnitzel, but I bring it to readiness like Salisbury steak in mushroom sauce. But in this way, won't the crust be just oak? And at what temperature did you cook? I just have the impression that what you rolled in will be hardened and overcooked, and the schnitzel will still be raw, this is not minced meat.

[Valerka]

Valerka, oh, exactly! I forgot to indicate the temperature .... I was cooking at 180 C.

I didn't get any oak crust, probably because I smeared it with sour cream. It also depends on meat. Schnitzel is also allowed to lie down a little, the crust still softens a little from the internal meat juice.
I see no obstacles to cooking in an air fryer. Foody, too, is essentially a non-removable air fryer lid. And you don't need to do a lot of breading, the chic is that there is little breading, and the meat is completely baked. And then they ate schnitzels, in which there was practically no layer of meat, but a thick crust.
Moreover, if I understand and remember correctly, Salisbury steak means further stewing in onion sauce, where the crust will soften.
If the meat is dry and tasteless, then the schnitzels will not turn out good either. Therefore, they are prepared from fresh juicy tenderloin. But even from a frozen piece with veins, it turned out fine. Well, to be on the safe side, maybe try to make breading not from bread crumbs, but from grated white bread.
Of course, in aero-fry, a little bit drier crust turns out, so it's not criminal. Everything is chewed and does not even crunch! It's criminal for us when this whole crust absorbs a huge amount of fat.
I am waiting for the result of the experiment with interest. The main thing is that juicy meat and not very thick breading. By the way, to be sure, you can smear the pieces themselves with olive oil and sour cream so that the crust is nourished from the inside, since there are such concerns.
In any case, you can try to make a couple of pieces like that, the rest in the usual way, then stew everything in the onion and compare it according to the recipe. And special thanks for the idea with mushrooms!
By the way, if there are doubts about the degree of readiness, I advise you to check the temperature inside the piece, taking into account the further inertial set of temperature. For an air fryer, this is especially important, since, indeed, the top is fried, but everything inside is damp. Here you need to monitor and choose the optimum temperatures by trial and error for your particular device, do not chase the maximum temperature and do not underestimate, so as not to dry the product.

[Cvetaal]

Cvetaal, Svetochka, thank you, I think you will also like to cook the meat like that, the schnitzel taste is completely preserved, but there is no fat.

Here's a casserole to taste.
Beautiful! I think it's delicious!

Tonya, it's not a problem to expose the recipe, since you are even interested in Temko, where the schnitzel rules the show. Thank you for your interest, I think you will not see anything new in the recipe, except for the proportions and use of corn starch.
Watch it tomorrow, I'll put it out.
lettohka ttt, Natusya, I have already sent you the recipe, look at the mail, and I'll show you here tomorrow. Delicate, tasty, we like it.

[Rada-dms]

Rada-dms,

except that the proportions and use of corn starch

We will see! I will try!

Ol, what about Mona's casserole recipe? The casserole is painfully good!

Oh, Natusik, I wanted to say thank you and make fun of a little ... It broke! In short, tomorrow I will put it out from morning until the first milking. Watch in both eyes!

[Rada-dms]

Rada-dms, Ol, look do not deceive, I am a gullible girl Until the first milking, so before the first! In general, I have been waiting since early !!!

Rada-dms, Ol, see do not deceive, I am a gullible girl

In our time, gullibility is a dangerous thing! And only true friends never fail! Notice! I went to sculpt a recipe!