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Snitel is coming

Snitel is coming

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Wash the meat, wipe with a tampon and portion into 0.5-1 cm pieces.

Season with salt, pepper and crushed garlic.

Put a foil on top and beat lightly with the sledgehammer or the bottom of a pan, taking care not to crush the meat.

Put the breadcrumbs and flour each in a bowl or tray. In another bowl we will put eggs, a little milk and salt.

Next we will pass the slices through the flour, then through the egg, and at the end, through the breadcrumbs and press lightly. Heat the oil, about 0.5 cm. Fry the slices. At first, move lightly over the frying pan so that it doesn't stick. They turn from side to side until they turn golden. Remove on a kitchen towel to absorb excess fat. Serve with a slice of lemon. The inside must be fragile and the outside crisp.

Can't you go to Vienna during this period? We teach you how to prepare a perfect Viennese schnitzel


- 2 large eggs, beaten like an omelet

- 2 tablespoons lemon juice

- 1 tablespoon cooking cream

- 6 veal chops, beaten with a hammer (thickness approx. 3-6 mm)

- Sliced ​​lemon and chopped parsley for serving

Method of preparation:

Take out three deep plates. In one fill it with flour, in another put eggs, lemon juice and sour cream (mix them), and in the third put breadcrumbs.

Season the chops with plenty of salt and pepper. Start by passing each piece through the flour, on both sides, then through the eggs and, finally, through the breadcrumbs, pressing well, so that the coating is uniform. Finish covering each chop and place them all in a large tray. Let them dry for 15 minutes.

Meanwhile, heat the oil in a large skillet. Start adding the snails (one or two pieces at a time) and fry them until golden, about 1-2 minutes on each side.

Serve the snails immediately, hot, or keep them warm in the oven. Garnish with lemon and parsley slices.

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Recipe Days: Snitel is coming

For today, will recommend one of the most famous beef dishes: Viennese schnitzel. It is tasty, easy to prepare and can be served both hot and cold.

1 kg of veal, 2 tablespoons fat, 2 eggs, flour, breadcrumbs, salt

Method of preparation
Cut the meat across the fibers, into pieces that are appropriately large, neither too thick nor too thin. Beat with a wooden hammer, but not too hard so as not to destroy the fibers. If the calf is young, the meat can be beaten with a knife blade. The snitel is prepared when it must be served at the table. Put salt, pass the pieces through flour, then through beaten egg, breadcrumbs mixed with a little flour and without beating with the palm but only shaken, pass once more through the egg and immediately fry in very hot fat. After 2-3 minutes, put it on low heat to simmer, keeping a beautiful color. The fire strengthens a little more when the slices are turned on the other side and it calms down again. The schnitzel can be prepared by passing it only once through the egg, but it is much tastier passed twice. The snail must have a golden color and a hard crust.

Serve with a slice of lemon over each piece, topped with mashed potatoes.

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