Schnitzel

A real schnitzel, prepared according to all the rules, even despite its rather impressive size, is eaten quite easily and rarely remains on a plate. This meat product is a pre-baked chop and then fried in oil.

When cooked properly, the finished schnitzel has a golden color and a crisp that easily separates from the meat. By the way, the word "schnitzel" along with the dish itself came to our country from Germany. From German, "schnitzel" translates as "clipping, " that is, a simple piece of meat.

According to some sources, the official beginning of the schnitzel dates from the report of Field Marshal Radetsky back in 48 years of the 19th century. In this document, he mentions a rather interesting invention of Italians - a veal chop, dipped in a beaten egg before frying, and then rolled in breadcrumbs.

It is customary to serve only a piece of fresh lemon to the finished schnitzel, which is squeezed into meat during the meal. For additional aesthetics, you can decorate the finished dish with a sprig of parsley and put a canned black olive on the schnitzel. At the same time, you should not serve any gravies, sauces, and even more so ketchups at schnitzel.

Interestingly, schnitzel is served differently in each country. For example, in Vienna, he is served a special potato salad, but on a separate dish. At the same time, the composition of such a salad may vary, but the essence remains unchanged - warm boiled potatoes and purple onions with green leaf salad. All ingredients are seasoned with a mixture based on beef broth, vegetable oil and wine vinegar.

Schnitzel species

Schnitzel types are due to the choice of meat used to make this hearty meal. For example, many prefer veal or beef, while others like to cook pork schnitzel. In addition, schnitzel types include a meat product based on chicken fillet or turkey meat.

Depending on the cooking method, two types of schnitzels are distinguished - chop and chopped. The first provides for a short beating of a piece of meat, and the second option is characterized by giving the necessary shape from small pieces.

Thus, the calorie content of schnitzel also depends on the variety of the initial semi-finished product. For example, pork schnitzel is considered the most nutritious, and the product from chicken and turkey meat is the least caloric value.

Schnitzel composition

The composition of schnitzel can be easily found out by the definition of this dish - a thin piece of well-beaten meat (veal, beef, lamb, pork, chicken or turkey), as well as breading. As the last component in the schnitzel composition, as a rule, breadcrumbs or white bread crushed into crumbs, chicken egg, slightly beaten, as well as a variety of spices at will are used.