Have you ever wondered how to prepare really great Viennese steaks that are juicy, tender and have that true taste of Austrian cuisine? Maybe you've tried but failed to achieve that perfection?
Vienna steaks are undoubtedly one of the most popular dishes of Austrian cuisine. Today we will prepare Viennese steaks according to the recipe of real Viennese chefs.
How to prepare Viennese steaks?
The key is choosing the right meat. Chefs say that the best meat for making a juicy and tender Viennese steak is veal. In second place is pork. It can also be made from chicken, but it does not have a strong enough taste. They say he must have meat low fat, to make it tastier.
Many chefs they use it instead of oil for frying butter for better taste, and the frying mixture they add a little sweet cream.
Gently pound the meat with a meat mallet, just a few times is enough. Then it is breaded - the meat is first rolled in flour, then in a mixture of eggs and sweet cream, and then in breadcrumbs. Fry them in a mixture of butter and oil for a few minutes, they must swim in fat. This gives them a nice golden yellow color and a distinctive look.
Wiener Schnitzel
Ingredients
- 4 steaks
- 2 eggs
- 2 tablespoons of sweet cream
- 1 teaspoon of salt
- 1/2 teaspoon pepper
- 60 g of flour
- 80 g of breadcrumbs
- oil for frying
- 1 lemon
Directions
- Wash the meat, dry it with a towel and then pound it thinly.
- Beat the eggs, sweet cream, salt and pepper in a plate.
- There is flour in the second, breadcrumbs in the third.
- Roll the steaks in flour, then in eggs and then in breadcrumbs.
Fry them in hot oil in a frying pan until golden brown on both sides. The steak must float in the oil to fry evenly. While frying, occasionally scoop up the oil with a spoon and drizzle it over the meat.
