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/ck/ - Food & Cooking

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11398390 No.11398390 [Reply] [Original]

Do any Austrian anons have a good recipe for Vienna Schniztel?

Tried it when I was in Europe and really enjoyed it with the potatoes on the side. Do you put any sauces with it?

>> No.11398447
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11398447

>>11398390
dill cream gravy.

>> No.11398544

You can do a cowberry reduction but mostly it's to be enjoyed with a lemon.
Most important part is to get your veal real thin by hammerin it, then you season the meat, not the flour, with salt and pepper, for your flour just use a sprinkling of salt. Fry it (don't deepfry)on medium until you get the color your looking for, it's a very simple dish so the veal being quality is the most important thing

>> No.11398567
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11398567

>>11398544
>veal

>> No.11398648
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11398648

>>11398390
Hoppe gets that right as well.
https://www.youtube.com/watch?v=c7YQQRxiVXg

>> No.11398664
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11398664

>>11398567
So, what are you going to embarrass yourself by assuming it's made with?

>> No.11398692
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11398692

>>11398648
>german cooking Austrian cuisine in a Turkish kitchen in English

>> No.11398715
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11398715

>>11398692
Austrian school economics, to be fair.

>> No.11399133

>>11398390
No need for fancy sauces, you can either have it with lemon or without if that's not your thing.

You need a bowl with flour, one with cracked and stirred eggs [I put some salt in there but know that an actual chef would spit me in the eye if he saw me do this] and the last one with bread crumbs [you can buy them, but the ones I made myself from stale bread was very good].

You take your slices of meat and dunk them in each of those bowls in the order I listed, and finally you fry them in oil in a pan. The leftover breadcrumbs you can mix with the leftover eggs and fry them as well, they're gonna be very tasty since you're gonna use the same oil in which you fried the actual schnitzels.

t. someone who liked schnitzels so much that they wrote the complete recipe on a test in high-school because I skipped classes and did not study at all for it and didn't like the idea of handing out an empty piece of paper.

>> No.11399497

>>11399133
>You take your slices of meat and dunk them in each of those bowls in the order I listed, and finally you fry them in oil in a pan.
Not to judge but this sounds like the most basic schnitzel recipe ever

>> No.11400485

you can make it from veal or pork loin too, pork is just as good

>> No.11400491

>>11399497
not the guy, but what's wrong with it? this is how it's made, no gay iteration is needed

>> No.11400716

>>11399497
And what method do you propose? Hint: that's how they make it in Austria and everywhere else.

>> No.11400802

>>11398692
>austrians
>not being inferior to glorious Prussia
>being something different other than crypto-germans
Kek, I really don't understand why they're an sovereign state.

>> No.11400848

>>11400802
it's interesting you mention prussia because the answer is Bismarck's shenanigans

>> No.11400872

>>11398447
kys gschissana

>> No.11400879

>>11398692
I want to eat that bear

>> No.11400889

>>11399133
This is the best recipe so far.

but u have to make sure that you pound your slice of meat to make it thin and tender, this is not an option but a must do.
also pls use veal (or at least pork)

For frying your best option is butter lard, about 2cm high in your pan, deep frying is not that good trust me.

The potatoes should also be shortly fried in butter and topped with parsley.

enjoy my culture, pls post results !

>> No.11400942

>>11398390
Always tenderize your meat before battering it and don't press down to hard when battering it.
Eating any kind of sauce with schnitzel - especially thick gravy like sauces - is looked down upon by many Austrians but cowberry jam is generally acceptable. If you serve potato salad with it try putting some pumpkin seed oil on it.
Also the original Viennese Schnitzel is made out of veal but most people use pork when they make it at home because it's cheaper and nice cuts suitable for schnitzel are easier to find. My favorite pork cut for schnitzel is called Schale or Schweineschale in German and Topside in English.

>> No.11400945

>>11400942
note: no real batter used with schnitzel

>> No.11401903

no sauce for vienna schnizel
maybe ketchup

other schnitzel with sauce:
pfefferschnitzel
jägerschnitzel
zigeunerschnitzel
hawaischnitzel (protip)

>> No.11401925

>>11398390
that pictures is a terrible schnitzel, wtf happened? Did they batter a cleaning mop?

>> No.11402343

>>11401903
>maybe ketchup
>hawaischnitzel (protip)

please dont ever go into a kitchen again