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Viennese chicken snitel

Viennese chicken snitel


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Wash the chicken breast and cut into strips. Cover each piece of meat with cling film and beat with a hammer for slices. In a bowl, beat the eggs. Season, add the spices and mix well. -a stretched plate. Take each piece of breast and give it through the egg and then well through the breadcrumbs. Thus prepare all the meat. In a frying pan with hot oil, fry the snails until they turn golden and remove them on a paper napkin to absorb the excess oil.

Good appetite !


Raw Viennese schnitzel

I'm still in Vienna every week, which is why I crave schnitzel! So I'm happy to let you know that I've already fooled some greedy people with my recipe. When I was cooking "classic" I ran away from everything that meant frying, on the grounds that I did not master the frying technique. At the time, I didn't understand that it's better without frying. And now I've discovered that I can make very healthy "fries" in the dehydrator. Yes, you read that right!

Preparation time: 10 minutes, plus "frying" time & icircn dehydrator

(Between 10 and 12 hours, depending on how thick our schnitzels are.

Basically put them in a dehydrator and forget about them until they become crispy, as you like. Worth the wait!)

Ingredients used:

2 boxes of pleurotus mushrooms

How come:

Cut the mushrooms into stalks and form the pieces so that they can be nicely placed in the "frying pan". Wash under running water, roll very lightly in oil, sprinkle with salt and pepper, then roll in crushed honeycomb flakes. The look is incredible.

Place nicely on the trays, without fine mesh underneath, to dry nicely. I left the small pieces to dehydrate for 10 hours and the big and thick pieces for 12 hours, because I like the schnitzels a little drier.

It was well worth the wait, because these schnitzels can be kept in the fridge in a box, and on a slice of wholemeal bread with mayonnaise they become the ideal snack for anyone!


1.) Unlike pork or beef tenderloin, chicken breast schnitzel should not be stretched too much so I cut the chicken breast into thin slices and seasoned it with salt, pepper and finely ground rosemary.

2.) In a deep plate I beat four whole eggs and seasoned them with salt and pepper.

3.) I passed the chicken breast cut into thin slices and seasoned with flour, egg and finally with breadcrumbs. If you want the schnitzel not to be crispy on the outside, you can go through the egg once more before it is fried.

4.) The slices can be cooked both in the pan and in the oven, this time I chose to cook them in the pan, so in a preheated pan over medium heat I added a little sunflower oil and I added the slices prepared before.

5.) I kept the schnitzels fried until they got a golden color and I continued until I finished all the fritters.

6.) If you want to cook them in the oven, place the pre-prepared snails in a tray lined with baking paper, sprinkle with a little oil and add to the oven at 200 degrees for about 30 minutes.


The pieces of meat are slightly peppered and passed well through the flour, then through the beaten egg (with a fork) with a little salt and, immediately, through the breadcrumbs. Beat well between the palms, so that the breadcrumbs stick only as necessary, and the rest to fall (not to burn in the pan). They are all prepared and fried in the same way as natural snails, if the oil decreases, it is added. The snails are served hot, with lemon slices (with a notched edge). On each schnitzel is placed a slice of lemon, and on top of this a piece of butter, an olive, passed through chopped parsley. At the table, the butter melts in the heat of the lemon schnitzel and is pressed with a fork. Serve with vegetable sauces or other garnishes.

Try this video recipe too


Viennese schnitzel, as in Austria. The original recipe

The exact history and origin of Schnitzel are not known. It is said that he was brought to Austria by Marshal Radetzky, who lived in Italy and came with the recipe from there.

Schnitzel recipes can be found in 18th century Viennese cookbooks. Today, Viennese schnitzel is an Austrian national dish par excellence, famous all over the world and always a delight, writes austria.info.

Ingredients

  • 8 slices of veal shoulder (about 90 g each)
  • 4 eggs
  • 200 g breadcrumbs (very fine)
  • 100 g of flour
  • 300 ml melted butter
  • 100 ml oil (preferably peanut oil)
  • salt

Garnish ingredients

Preparation method

Beat the schnitzel until a thickness of 2-4 mm is obtained and salt on both sides. On a flat plate, beat the eggs a little with a fork (if you beat too much the egg will be thin). The meat is given first through flour, then through egg and finally through breadcrumbs.
Heat butter and oil in a large skillet (allow to heat well) and add the schnitzels. Fry until golden, then turn to the other side. Shake the pan a little on the fire so that the schnitzel is covered with fat everywhere and the panel swells. Remove and allow to drain on kitchen paper.

Fry the parsley in the remaining fat and let it drain. Place the schnitzels on preheated plates and garnish with the fried parsley and lemon slices.

Bridge
Use quality breadcrumbs, very fine. The real Viennese schnitzels are fried in a pan and not in a fryer and melted butter is essential to obtain a typical walnut flavor.

Garnish: potatoes with parsley and salad according to preferences (cucumber salad, tomatoes, potatoes or lettuce).


Steps

Prepare Viennese snitel

The first time we will slice the beef into slices half a centimeter thick. Then with a hammer / slice beater we will fry the meat, beating each slice until it reaches a thickness of 2 mm. This will make the schnitzel more tender and the meat penetrate faster.
Season with salt and freshly ground pepper.
We take 3 plates and place in each one an ingredient: flour, egg, breadcrumbs. Exactly in this order we will seal them.
Put a pan on the fire, not very big, with oil (not very much) and heat the oil well. Then fry 2 pieces of slices, medium to high heat, and brown them on both sides. Just before it is ready, add a teaspoon of butter for extra flavor.
We prepare a plate on which we put 2 paper towels, to absorb the excess oil. When the snails are ready, transfer them to the plate. You will probably need to clean the pan because the oil may become dark, we do not want the snails to burn, so add the oil again and continue.
We continue until we fry all the snails. Serve hot with a potato salad, a salad of vegetables and lemon. Enjoy!


Total preparation time a Viennese chicken does not exceed one hour. Here are the steps you need to follow:

1. Wash the chicken breast and dry it with paper towels. Cut it into medium pieces.

2. Boil the potatoes, after you have cleaned them and cut them into cubes.

3. Cut the onion into scales and fry in butter or olive oil.

4. When the onion has a golden hue, add the chicken pieces, sliced ​​mushrooms and a little butter.

5. Line a heat-resistant dish with butter and place all the ingredients in it.

6. Mix the cream with a little water, flour and spices and add the cream obtained over the ingredients in the pan.

7. Leave the tray in the oven for 20 minutes, and 10 minutes before removing it, grate the cheese over the chicken.

To fully enjoy the taste Viennese chicken, serve it warm, garnished with green parsley, finely chopped.


Viennese snitel- classic recipe

Snails were and will remain my family's favorites. Whether I made them from chicken, pork or beef, they were always successful.
We have all heard of Viennese schnitzel, although you would think it is difficult to make, it is simple and easy to prepare !!
For the preparation of the recipe of Viennese snitel- classic recipe, you must use a tender veal, breadcrumbs and a few other ingredients that you can find below in the list.
Fresh beef must be purchased from safe sources, from butcher where meat freshness and food safety come first.
This Viennese schnitzel can be enjoyed with a mashed potato with milk and butter, natural potatoes with green parsley, new baked potatoes and necessarily a green cabbage salad or an assorted salad.
Below I leave you a garnish recipe and another schnitzel recipe, click on the title on the pictures.

  • Special snitel
  • New baked potatoes

Snitel viene- recipe video

Ingredients for Viennese schnitzel - classic recipe

  • 4-5 pieces of veal (pulp)
  • 2 eggs
  • White flour
  • biscuit
  • salt and pepper
  • 250 ml oil
  • 50 g butter 82% fat

How to prepare Viennese schnitzel

The meat is sliced ​​perpendicular to the fiber into pieces with a thickness of about 1.5 cm.
Place the slices of meat between two plastic sheets and beat with a hammer on both sides until they become thin and tender without breaking, then season with salt and pepper.

After the meat has been prepared, the ingredients for the breading are also prepared.
Beat the eggs with a fork together with a pinch of salt and put the flour and breadcrumbs in two large plates.
Pass the slices of meat first through the flour then through the egg and finally through the breadcrumbs, pressing lightly on the entire surface of the schnitzel.
After baking, place the slices of meat on a plate and prepare the fat bath for frying.
Heat the oil in a pan with the butter (or the butter & # 8230eu I didn't have). It is tested if it is hot with a breadcrumbs or with the tail of a wooden spoon, in both cases it must sizzle when it touches the fat.

Fry one or two slices, depending on the size of the tray, and brown them nicely on both sides, turning them with tongs.
Remove on a plate over which paper towels are placed to absorb excess fat.
Serve hot with a garnish and salad !!
Good appetite!!

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Thank you.


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We prepare the chicken breast schnitzel exactly according to the "Chicken breast schnitzel" recipe, where you will find in detail and with pictures how to proceed, in the following way: The chicken breast is washed, cut into medium pieces and beat carefully. We do this with all the pieces. In a bowl beat eggs with a pinch of salt and in another put flour. Pass each piece of beaten meat on both sides through the flour and then through the egg, put them in the pan with the oil heated over medium to low heat to fry slowly. After they have browned nicely, we put them on a tray lined with a baking sheet.

Then cut the other ingredients into thin slices: banana, tomatoes, and pitted olives.

And we arrange a few slices of each on our chicken breast snails. On top, press the cheese through the large grater and let them bake in the preheated oven at 180-200 degrees C for 10-15 minutes, or until the cheese melts.

After this time, take them out of the roll, arrange them nicely on a plate.


Video: Σνίτσελ Kοτόπουλο. Άκης Πετρετζίκης


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