Recipes for thinly pounded veal steak that will please every gourmet. Get inspired!

Have you ever tried to prepare Wiener schnitzel recipes? If not, then you definitely have to try it, because it is perhaps the best piece of meat that will ever appear on your plate.

Thinly pounded, perfectly fried and perfectly juicy, this is exactly the kind of dish that will put a smile on your lips and delight your taste buds.

Surprise your loved ones with an unusual lunch or dinner and prepare them this simple, but still absolutely delicious meal that will leave you wanting more.

It is even possible to choose an alternative of veal if you cannot find it directly.

Traditional Viennese schnitzel

If you love meat and fried food, then this great delicacy should not be missing from your family menu. The veal schnitzel, which is served with a slice of lemon and in some places even with cranberry sauce, is a real delicacy. For those of you who are really big fans of this type of food, there are also other recipes for fried steak .

Ingredients:

• 4 veal steaks
• Sea salt and ground black pepper to taste
• 2 eggs
• 3/4 cup plain flour
• 1 cup breadcrumbs
• 1-2 lemons cut into wedges
• Fat for frying (can also be butter or oil)

Method:

• We prepare two pieces of food foil, place individual slices of meat between them and pat each piece thoroughly to a thickness of approx. 0.8 cm.
• Salt and pepper the patted steaks on both sides. Then we will prepare trays or plates for wrapping.
• Put flour on one plate, breadcrumbs on another and egg on the third, which we beat well with a fork.
• Put lard or other fat in the pan, depending on what we are going to use, and heat it up.
• Set the temperature to medium and start wrapping.
• Coat both sides with flour, tap, dip in egg, coat again on both sides and finally turn carefully in breadcrumbs so that not even a piece of the cutlet remains moist.
• We try to press the breadcrumbs into the steak as much as possible so that it really sticks to it.
• Place the cutlet prepared in this way into the hot fat and shake the pan slightly so that the cutlet does not stick to the bottom.
• Fry until golden brown on both sides for about 2 to 4 minutes, depending on how thick you pound the steak.
• Transfer the fried steak to a plate, garnish with lemon slices, add homemade cranberry sauce and serve.
• Boiled potatoes are great as a side dish.

Real Viennese schnitzel on clarified butter

It is often an art to pound the meat correctly for wrapping, so that it is not torn, too thin or, on the contrary, not pounded enough. For this type of dish, the naso must be adjusted just enough to make the steak perfect.

Ingredients:

• 4 to 8 veal steaks (you can also use chicken or turkey breast if we don’t have veal)
• Salt to taste
• 1 cup plain flour
• 3 lightly beaten eggs
• 3 spoons of milk
• 1 cup of fine breadcrumbs
• Clarified butter (up to approx. 2 – 3 cm height of the pan)

Method:

• Place the individual slices of meat between two microtene bags and pat from the center outwards to a thickness of approx. 0.5 cm. We try to tap carefully and gently so as not to damage the meat.
• We will preheat the oven to 100 degrees, as we will then keep the already fried steaks there, which we will remove from the pan when finished, so that they remain hot.
• Meanwhile, salt all the steaks on both sides and let them rest for 5 minutes.
• We prepare trays on which we put flour and breadcrumbs, as well as a bowl for eggs, which we beat with milk.
• Put clarified butter in the pan and heat it to 175 to 180 degrees.
• We roll the meat in the traditional way in flour, beat it thoroughly, put it in the egg mixture, wet it carefully and finally roll it in breadcrumbs. We press this well into the meat so that it is really well coated.
• Place in the hot fat and move the pan for a while to prevent the steak from sticking to the bottom of the pan. The steak should float slightly in the fat to be perfectly fried.
• Fry each cutlet for about 2 minutes on each side, until they acquire a golden hue with a hint of light brown color.
• Before we fry them all, we store the finished ones in a preheated oven so that they are not cold when served.
• Then all you have to do is decorate according to your imagination and serve, for example, with potatoes, bread or even a crispy sandwich, or throw in, for example, sweet potato fries.

Why Wiener schnitzel?

Classic schnitzels are prepared in our homes for various occasions, be it a birthday celebration, a party or Christmas Eve dinner, especially if individuals who do not consume carp are also sitting around the table.

However, for more festive occasions, it is worth preparing a real Viennese schnitzel, which is actually a high-quality piece of veal that needs to be thoroughly pounded into a thin slice so that it covers the entire plate.

Of course, not everyone can bear to have a steak the size of a car wheel on their plate, but believe me, it will please them. If you also add fries with lemon or potato salad, a luxurious lunch is taken care of.

As meat, veal leg is used, or walnut, in the case of top scarf. Wiener Schnitzel, as this schnitzel is correctly called, must be juicy, tender and of high quality meat.

If you go to buy meat from a butcher, it is a good idea to ask him to cut the meat for you by only cutting a slice in half and then cutting another. They will cut it all the way to the end, so the slice will actually be double, and then you only need to unfold it, knock it out, and you will have a steak larger than the plate.

When the steak is wrapped in triple wrap, it must be fried in optimally heated fat. Clarified butter is ideal, but of course oil or lard can also be used. Do not overfill the pan so that the individual slices do not touch and the fat does not overflow.

It is said that the cutlet was recommended to Emperor Francis Joseph I as a wonderful dish, which should be coated in a mixture of breadcrumbs and the popular Parmesan cheese. But His Imperial Highness’s chef didn’t have parmesan, so he used flour and eggs instead, and the Vienna schnitzel was born.

Of course, this is only one of many stories of origin and cannot be verified in any way. Some say that such a dish has been around in Viennese kitchens for a long time, but only one lady has ever said it.