Marbled beef schnitzel - step-by-step recipe with photos on Povar.ru

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Prepared by: Galina.budanova

02/03/2020 Cooking time: 20 min

Marbled beef is a culinary delicacy, meat with thin streaks of fat. Therefore, the preparation of marbled beef schnitzel should be approached as delicately as possible in order to preserve the taste.

Beef Schnitzel in a frying pan

This dish involves cutting meat into large but thin layers, which are carefully beaten. One of the key roles is played by breading, which must be of good quality. Usually it is triple, but if you wish, you can exclude one of its types. It is also necessary to fry the meat in a large amount of oil. For cooking you will need products:

• Beef pulp - half a kilogram;
• 2 eggs;
• Breadcrumbs – 150 g. For better quality, you can make them yourself by simply grinding the white loaf in a blender or grating it;
• Heavy cream – 2 large spoons;
• Vegetable oil – 2/3 cup;
• Flour - about 8 large spoons;
• Salt, pepper and spices;
• Greens for decoration.

Now the recipe for beef schnitzel:

1. We wash the meat well, remove all veins and film, cut into small pieces;
2. We beat each piece on both sides to a thickness of approximately 5 mm. Add salt and pepper to taste;
3. Break the eggs into a deep bowl, add salt, and add spices if desired. Beat everything with a whisk or carefully with a mixer;
4. Add cream and beat thoroughly again until smooth;
5. Dip each piece of meat into flour on both sides and roll thoroughly;
6. Next, dip each piece into the egg-cream mixture;
7. The third stage of breading is rolling in breadcrumbs. You can experiment and try to skip it;
8. Now you need to fry the meat in a frying pan. To do this, add oil to it and warm it up thoroughly. Fry one piece at a time so that about half of the piece is immersed in oil. Allow 5 minutes on each side;
9. Once ready, place the food on paper napkins so that the excess fat drips off a little;
10. As a side dish, dishes with sourness or a strong taste are perfect: mushrooms, Brussels sprouts or potatoes.

In order to speed up the cooking process and enjoy the amazing taste of meat, you can choose ready-made marbled beef schnitzel from the famous.

The preparation procedure is the same as in the recipe described above. Just don't cut the meat. Ready-made pieces of beef, which resemble marble due to small layers of fat, need to be beaten immediately. The breading is also triple breaded. Allow one minute for frying on each side.

Gastronomic traditions of the Austrian capital

Wiener schnitzel is a famous component of the national cuisine of Western countries. The classic Viennese-style beef schnitzel recipe calls for generous amounts of butter.

Products used:

• 280 g beef;
• 1 large egg;
• 130 g plain flour;
• 80 g butter;
• breadcrumbs.

Cooking process:

1. Wrap a slice of meat in cling film and beat it off.
2. Lightly beat the eggs with a fork.
3. Dust thin chops with flour, dip in egg and breadcrumbs.
4. Heat the butter.
5. Fry the schnitzel on both sides for 2-3 minutes.

The thickness of the schnitzel depends on the personal preferences of the cook, but is usually 5-8 mm. Typically, the chop is served with herbs, a lemon wedge, potato salad or rice.

How to grill beef schnitzel

Even if you use a grill pan in this recipe, it will work! We also cooked on it, and it turned out simply pompous!

How to cook:

1. Remove the meat from the refrigerator and let it warm for thirty minutes.
2. After that, cut it into four equal parts.
3. Grease them with sunflower oil on all sides.
4. Heat a grill pan on the stove and place the beef in it.
5. Fry for one minute on each side.
6. After this, serve immediately with the side dish.
7. All that remains is to sprinkle with spices and place a slice of butter on top.
8. Wash and chop the parsley, sprinkle on the meat - and you're done.

Tip: It is best to use herbs as spices.

Baking in the oven

When you cook schnitzel in the oven, you will realize that this has already happened somewhere. And you'd be right, because it's incredibly similar to French meat. Consolidation!

How to cook:

1. First rinse and dry the meat.
2. After this, remove films and fat.
3. Cut into portions and beat each of them.
4. Remove the skins from the onion, rinse it and cut into halves of rings.
5. Place the beef in a bowl and add spices.
6. Mix all this, preferably by hand.
7. Cover with film or cover with a lid and place in the refrigerator for four hours.
8. When time has passed, remove the meat and remove the onions.
9. Place all the beef on a work surface.
10. Beat with a kitchen hammer.
11. Place in pan and brush the surface of each piece with oil.
12. Sprinkle with spices and then brush with sour cream using a brush.
13. Place onions on top and sprinkle with grated cheese.
14. Bake for twenty minutes at 200 degrees.

Tip: You can use mayonnaise instead of sour cream.

A classic from Austrian chefs: meat with paprika

Schnitzel is a hearty invention of culinary experts from Austria; initially, exclusively veal was used to prepare soft steaks. In the era of gastronomic experiments, different meats are used.

Required Products:

• 5 beef steaks;
• 250 g crushed crackers;
• 50 g plain flour;
• 13-18 g paprika;
• 68-75 ml olive oil;
• 2 eggs.

Cooking processes:

1. Wrap the meat in cling film.
2. Pound until the beef pieces are flat and thin.
3. Mix flour and paprika with salt and pepper.
4. Break the egg into a separate container and pour the crackers into a separate container.
5. First dip the steaks in flour, then in the egg, then in the breading.
6. Heat the olive oil in a frying pan and start cooking the beef schnitzel. The recipe calls for frying the meat for one to three minutes on each side. Serve the dish with lemon slices and lettuce leaves.

Berlin cuisine: preparing potato salad

An authentic treat of German cuisine will be a competent complement to beef schnitzel. A recipe with photos and detailed step-by-step instructions will help even an inexperienced housewife cope with the cooking process.

Products used:

• 480 g potatoes;
• 1 onion;
• 80 ml hot broth;
• 30 g Dijon mustard;
• 9 g nutmeg;
• white wine vinegar.

Cooking process:

1. Boil the potatoes with their skins on, then peel them.
2. Chop the onion and lightly fry it in a frying pan.
3. Carefully cut the potatoes into thin slices.
4. Mix potato slices with onions.
5. Add hot broth, mustard, vinegar.
6. Season with nutmeg. The taste of potatoes can also be enhanced by adding turmeric and ginger.

Quick and tasty dinner - beef with green beans

The oblong pods of beans are harmoniously combined with garlic, hot pepper and coriander. You can properly season steaks with mustard seeds, basil and thyme.

Products used:

• 230 g beef;
• 110 g beans;
• 50 g crackers;
• 20 g flour;
• 1 onion;
• 1 egg.

Form thin beef steaks, dip them alternately in flour, egg and breadcrumbs. Fry onion rings, add meat tenderloin and green beans to the aromatic ingredient. Mix thoroughly and cook for 8-11 minutes.

What is schnitzel?

This word translated from German means “piece of meat.” So what is schnitzel? The origin of the dish is directly related to Austrian cuisine, which at one time came under the direct influence of German cuisine. The world's most popular Wiener Schnitzel is a large, thin piece of veal, breaded in flour, egg, breadcrumbs and deep-fried until golden brown and crispy. It is in the special breading that the whole secret of preparing the dish lies. The main difference between a chop and a schnitzel is that the latter is not beaten with a special hammer. Today, when preparing the dish, not only veal is used, but also other types of meat and even poultry.

The origin of the schnitzel is associated with the Milanese chop and the name of the Austrian Emperor Ferdinand I. One day he heard a report from his field marshal about the military situation in Lombardy and noticed that his story mentioned the famous Italian “cutlets”. The emperor demanded that his cook prepare a similar dish, which later became known as “Viennese schnitzel.” If you follow a certain technology, it will not be difficult to prepare it at home.

Chopped Beef Schnitzel

For those who are tired of cutlets or chops, you can prepare schnitzel from chopped beef. For this, for 6 servings you will need:

• Minced beef – half a kilogram;
• Two eggs;
• Small onion;
• Breadcrumbs;
• Milk - a third of a glass;
• Seasonings for meat;
• Pepper, salt.

Let's start cooking:

1. Scroll the meat through a meat grinder along with the onion;
2. Place the resulting minced meat in a separate container, drive in the egg, add some salt, add pepper and spices, mix everything well;
3. Divide the mass into six equal parts. From each we form flat blanks, pointed on one side;
4. Break and beat the second egg, dip the meat into it, then roll in breadcrumbs. You can buy them in a store or make them yourself;
5. Fry in a frying pan in a large amount of oil on both sides, then transfer to the oven and simmer at 200 degrees for another 20 minutes.
6. Vegetable salads, potatoes or pasta are good as a side dish.

A true classic Schnitzel, like beef Stroganoff, is made from beef. Try preparing this wonderful meat dish at home, experimenting with breading or spices, and choose your favorite taste that will delight you and your loved ones.

An easy addition to the dish: spicy broth sauce

You can improve the taste of the dish using a creamy dressing made from beef broth, pieces of carrots and onions.

Products used:

• 180 ml beef broth;
• 55 ml olive oil;
• 60 g corn starch;
• 10 g garlic powder.

Cooking process:

1. Boil beef broth, season with salt, spices and garlic powder.
2. In a separate bowl, whisk together cold water and cornstarch until the last ingredient is completely dissolved.
3. Pour the resulting mixture into a saucepan with broth, stir thoroughly.
4. The beef is often served with a sweet teriyaki sauce made from soy sauce, sake, rice vinegar and honey. For a more piquant taste, grated ginger is added to the Japanese dressing.

Steps

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Oven recipe

Any meat, such as chicken fillet, is suitable for cooking in the oven. Need to:

• chicken fillet - 4 pieces weighing about 150 g each;
• mayonnaise - 100 g;
• flour - 100 g;
• paprika;
• ground pepper;
• salt;
• egg;
• breadcrumbs - 150 g;
• oil - 30 ml.

What to do:

1. Cut the chicken fillet into equal slices.
2. Place them on the table, cover with cling film and carefully beat them with a special hammer. Do this on one side, turn it over and repeat the manipulations. The result should be layers 0.5-0.6 cm thick.
3. Grease each chop with mayonnaise, place everything in a suitable container and leave to marinate for an hour in the refrigerator.
4. Add salt, paprika and pepper to taste into the egg and beat.
5. Dip each piece of fillet in flour, dip in egg, and then bread in breadcrumbs.
6. Grease a mold or baking sheet and place the semi-finished products.
7. Place them in the oven, preheated to + 180 degrees.
8. Bake until nicely golden brown, about 35-40 minutes.

Ready-made schnitzels can be served with a side dish of potatoes or other vegetables.

To make the schnitzel crispy on top and juicy inside, you need to listen to the following tips:

1. For frying, you can use two frying pans with hot oil at once. After frying the product on one side in the first pan, turn it over and fry on the other in the second frying pan. This way the oil temperature will not drop and the chop will fry crispy faster.
2. The meat will retain its juiciness if it is beaten and covered with film. In addition, beating under film is much more convenient: blood splatters and tiny particles will not be scattered throughout the kitchen.
3. Do not beat the schnitzel too hard; there should be no holes or tears in it. The optimal thickness of the chop should be in the range of 0.5-0.8 cm.
4. In some cases, you don’t have to beat the meat at all, but to keep the product from losing its shape, lightly cut it on several sides.
5. To get an almost restaurant-quality version, you will need crumbs from a fresh roll or loaf for breading. To do this, the baked goods are first finely chopped, then chopped well with a knife.
6. Any breading must completely cover the pieces of meat, then it will retain its juiciness.
7. When serving, you should put a slice of lemon on the plate: the juice squeezed onto the schnitzel will give it a piquant flavor.
8. Although potatoes go best with schnitzel, they are healthier to eat with lighter vegetable side dishes, such as broccoli or green beans.

Marbled beef schnitzel is not inferior in tenderness to young pork and at the same time is more healthy. And all thanks to the thin veins of fat, which create a pattern that makes the meat look like marble. This fat is melted during cooking and makes the dish tender, juicy and especially aromatic. This type of meat is considered a delicacy, and in order not to spoil it, you need to learn how to handle it correctly.

Marbled beef schnitzel needs to be fried very quickly so that it remains juicy.

Ingredients

Beef 0 kilograms Refined vegetable oil 1 tbsp. Onion 1 piece(s) Parsley 1 bunch Green onion (feather) 1 bunch Rosemary 10 sprigs Thyme 10 sprigs

• Number of servings: 2
• Preparation time: 30 minutes
• Cooking time: 1 minute

Tricks and Tips

Meat always turns out even more delicious if it is complemented with sauce. Ideal if it is chilled! There is no need to buy it, because at home you can also prepare it from yogurt, sour cream, tomatoes, garlic, herbs, etc.

You can serve schnitzel not only with sauces. Know how to choose the right side dish, serve a salad, sliced ​​vegetables or a slice of still hot baguette.

Schnitzel is very tasty, juicy, satisfying and rich. It's so good that you could eat it three times a day and not complain. Bon appetite!

Nutritional and energy value:

How to cook beef schnitzel without breading

There are many ways to substitute bread crumbs. The following products can be a crunchy alternative:

• cornflakes;
• packaged onion soup (stock cube);
• semolina;
• hard rice;
• mix of spices for vegetables.

You can also cook schnitzel in kefir. To do this, mix the egg with a small amount of fermented milk product, roll the meat in the mixture, then sprinkle it with flour on both sides and start frying.

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