Bečka šnicla *Wiener Schitzel

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Jela sam bečku šniclu i u Austriji i u Nemačkoj i velika razlika je u pripremi. U nemačkoj se meso tanji, izlupa, u Austriji se koristi meso koje je već tanko isečeno. Lično mi se više dopada austrijski način. Bečku smo služili sa kriškom limuna, mešanom kupus salatom  i irskim krompir pireom sa povrćem, za koji recept možete videti  OVDE.

Sastojci

4 juneće šnicle
1 jaje
4 Kašike brašna
4 Kašike prezli
so i biber
Ulje za prženje

Priprema


Šnicle posolimo, provučemo kroz brašno, ulupano jaje i prezle.

 Dobro zagrejemo ulje i pečemo oko 3 minuta., pa okrenemo i pečemo još 3 minuta
Čitavo vreme , kašikom zalivamo šnicle

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Wiener  Schnitzel

I ate Wiener schnitzel in Austria and Germany. The big difference is that German beat their meat to get it thin, Austrian just cut them thin enough.  I prefer Austrian way. We served this dish with  slaw and Irish mash with Kale for which you can see recipe HERE


Ingredients

Ingredients

4 veal cutlets

1 egg

4 Tablespoons flour

4 Tablespoons breadcrumbs

Salt

Oil for frying

Create

Salt them. Turn the slices in flour, then in beaten eggs and then in breadcrumbs. Don’t press the covering, it should be loose around the meat when cooked.

 Heat oil in a frying pan, enough oil to let the slices swim in hot oil. Fry 1 slice until it is golden brown on one side, then turn it. Fry 3-4 minutes more then remove from pan. Serve each slice with a large lemon slice to squeeze over the schnitzel.