Beef schnitzel

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Beef schnitzel is a popular representative of Austrian cuisine

Such a dish as schnitzel has long been understood by everyone. He is appreciated all over the world. But the inhabitants of Europe show an extraordinary love for this delicious dish, because the first beef schnitzel was invented in Austria. This is a traditional option that has a special taste. Nowadays, the dish is prepared from almost all types of meat - pork, chicken, turkey.

But for now we will look at how to cook beef schnitzel, in other words, a recipe that is close to unique. Let's study step by step and with photos annotation of cooking in a frying pan, in the oven and see how to create chopped beef schnitzel.

Beef Schnitzel in a frying pan

This dish involves cutting meat into huge but thin layers, which are painstakingly beaten. One of the main roles is played by the breading, which must be of good quality. Usually it is triple, but if you wish, you can exclude one of its types. You also need to fry the meat in a large amount of oil. The following products will be useful for production:

Beef pulp - half a kilogram;
2 testicles;
Breadcrumbs - 150 g. For the best quality, you can create them yourself, simply by grinding the snow-white loaf in a blender or grating it;
Heavy cream – 2 huge spoons;
Vegetable oil – 2/3 cup;
Flour - approximately 8 huge spoons;
Salt, pepper and spices;
Greenery for decoration.

Now the recipe for beef schnitzel:

We thoroughly wash the meat, remove all veins and film, cut into small pieces;
We beat any piece on both sides to a thickness of approximately 5 mm. Add salt and pepper to taste;
Break the eggs into a deep bowl, add salt, and add spices if desired. Beat everything with a whisk or gently with a mixer;
Add the cream and beat well again until the mixture is homogeneous;
We dip each piece of meat into flour on both sides and carefully roll it;
Next, dip any piece into the egg-cream mixture;
3rd step of breading – rolling in breadcrumbs. You can experiment and try it out;
Now you need to fry the meat in a frying pan. To do this, add oil to it and heat it well. Fry one piece at a time so that approximately half of the piece is immersed in oil. Allow 5 minutes on each side;
Once ready, place the food on paper napkins so that the excess fat drips off slightly;
Dishes with sourness or a strong taste are ideal as a side dish: mushrooms, Brussels sprouts or potatoes.

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

The manufacturing procedure is the same as in the recipe described a little higher. You just don't need to cut the meat. Ready-made pieces of beef, which resemble marble due to small layers of fat, must be pounded immediately. The breading is also triple breaded. Allow a minute for frying on each side.

Beef Schnitzel in the oven

The recipe is suitable for those who do not like huge amounts of oil and fried food. The meat will be no less tasty than when cooked in a frying pan; it will also be very soft and juicy. The ingredients used are the same as in the previous recipe, except for flour. Just don’t need so much vegetable oil anymore. Prepare a small amount to grease the pan.

Cutting meat is done in the same way;
To ensure that Schnitzel cooked in the oven is also fragrant, use any suitable spices and herbs for the meat, mustard, sauces;
Brush the pieces with it and put it in the refrigerator to soak for about an hour;
The breading will be double. We don’t roll the workpieces in flour, but immediately dip them in the egg and then dip them in breadcrumbs;
Place a sheet of baking paper on a baking sheet and lightly grease it with vegetable oil. Meat preparations are placed on it;
Bake in the oven at 200 degrees for about half an hour until a beautiful golden crust forms.

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 testicles;
Small onion;
Breadcrumbs;
Milk - the third part of the glass;
Seasonings for meat;
Pepper, salt.

Scroll the meat through a meat grinder together with the onion;
Place the purchased minced meat in a separate container, drive in the egg, add some salt, add pepper and spices, mix everything well;
Divide the mass into 6 equal parts. From each we form flat blanks, pointed on one side;
Break and beat the second egg, dip the meat into it, then roll in breadcrumbs. You can purchase them in the store or create them yourself;
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.
Vegetable salads, potatoes or pasta are great as a side dish.

Real traditional Schnitzel, like beef Stroganoff, is made specifically from beef. Try to prepare this wonderful meat dish at home, experimenting with breading or spices, and choose your favorite taste that will amuse you and your loved ones.

Video: Quickly making Miratorg schnitzel from marbled beef

Beef schnitzel in a frying pan

Cooking: 15 minutes

Now I propose to cook beef schnitzel. Because it fries quickly, you can serve a hearty and nutritious dish to the table in a matter of minutes.

This schnitzel can be served alone, or you can add your favorite side dish or the freshest vegetables to it.

Ingredients

Beef – 400 g
Wheat flour – 3 tbsp. l.
Chicken eggs – 1 pc.
Breadcrumbs – 100 g
Vegetable oil – 50 g
Salt – 0.5 tsp.
Dark ground pepper – 3 pinches

How to cook beef schnitzel

Cut the beef into large but thin pieces and beat with a mallet.

Season the beef with salt and pepper; spices can be used to taste.

Bread the meat in flour on both sides, shaking off excess flour.

Shake the chicken eggs in a deep bowl and dip the beef into it.

Bread the meat in breadcrumbs on all sides.

You can use homemade or store-bought breadcrumbs for breading.

Heat the vegetable oil in a frying pan and place the cooked schnitzel there.

Start frying the meat, create a moderate fire, but such that the schnitzel does not burn, but is moderately fried. When the underside is golden, turn the meat over.

Fry the meat on the reverse side until golden brown.

Fry for about 3-4 minutes over medium heat until the meat is 100% cooked. In larger quantities of oil this happens rapidly.

The beef schnitzel is ready, prepare your favorite sauce, side dish or light salad for it.

Beef schnitzel

Ingredients

Beef – 200 g

Breadcrumbs – 2 tbsp.

Sunflower oil – 70 ml

Pepper - to taste

345 kcal
25 min.
25 min.

Photo of the finished dish

Step-by-step recipe with photos

When I manage to buy good beef, I cook schnitzel from it. Schnitzel is a dish that has much in common with a chop, but unlike the latter, it does not need to be chopped. The word itself means “piece”, in other words, from the name you can understand that we must cut the meat into pieces - layers. We deep-fry our “pieces” in a large amount of fat (I usually use refined vegetable oil).

Beef schnitzel: oven recipes for every taste

This dish has 3 main advantages - tasty, original and healthy at once! If you want to create such a delicious dish on your own table, prepare beef schnitzel. A recipe in the oven increases the taste properties of beef meat, makes it softer and more fragrant, and allows you to fully enjoy the spicy notes of the marinade. And the best part is that this recipe does not require any special culinary dexterity or effort.

Delicious baked schnitzel

Schnitzel is usually fried in a frying pan, and sometimes deep-fried and even grilled. But if you expect to get the maximum benefit from consuming beef, and not just indulge in goodies, this production method is not for you. The candidate is a tender schnitzel with a golden brown crust, baked in the oven. See for yourself - you will get an unusual dish!

Ingredients:

beef (cut) – 0.5 kg;
onion – 300 g;
“Provencal” mayonnaise – 100 ml;
semi-hard cheese (Russian, Poshekhonsky, Dutch) – 250 g;
mustard – 6 ml;
sunflower oil – 25 ml;
pepper – 5 g;
salt.

Manufacturing:

Rinse the meat, pat dry well with cardboard napkins and cut into pieces about a centimeter wide. The cuts should be made by crossing out the fibers with a knife.
Make a mixture of mustard, mayonnaise, salt and pepper in a bowl.
Beat the beef with a special hammer.
Lubricate the pieces of meat with mustard-mayonnaise sauce, rubbing it into the thickness of the beef.
Wait half an hour for the beef to absorb the marinade.
Peel the onion and cut into thin half rings.
Grate a block of cheese.
Place the preparations in a mold previously greased with sunflower oil, cover with onion slices on top, and then sprinkle with grated cheese.
Place the beef in an oven preheated to 140°C and wait 40 minutes.
A good addition to this dish would be potatoes with sprigs of parsley and dill. Although, naturally, another side dish chosen to suit your taste will suit beef schnitzel prepared using an unusual method. Have an unforgettable lunch or dinner!

Advice! If you look into the oven and the meat is not yet covered with an appetizing crust, you should extend the baking for another 5-8 minutes.

Marbled beef schnitzel in the oven

Marbled beef is an expensive meat with streaks of fat that has an inimitable taste. To obtain this product, it is necessary to raise bulls under special conditions. And if such a delicacy finds its way into your kitchen, you just have to cook it perfectly! Our recipe will help you cope with this task no worse than any chef. So, let's get down to business!

Ingredients:

marbled beef – 0.6 kg;
onion – 350 g;
aromatic ground pepper – 5 g;
sugar – 4 g;
vegetable oil – 25 ml;
dry snow-white wine – ½ glass;
salt.

Manufacturing:

Cut the beef into slices and pound with a meat mallet.
Salt and pepper the sliced meat and brush it with oil.
Wait at least a third of an hour, maybe more, so that the beef is saturated with the marinade.
Chop the onion.
Pour onion cubes into a frying pan, pour in wine, sugar and simmer for 5-6 minutes.
Lightly fry the meat in a frying pan on all sides to form a warm, warm crust.
Place the schnitzel on a baking sheet lined with foil and pour over the wine and onions.
Wrap the meat in foil and place in the oven for 35 minutes (recommended temperature 180 °C).
This dish will delight you with its indescribable taste, especially if you highlight its advantages with a vegetable side dish.

Secrets of making and serving baked schnitzel

As you know, sometimes the little things make all the difference. You will need the following tips in order to hide the mystery of taste in a dish, which even the most experienced cook will not immediately solve. Vary the recipes according to our tips, and give your friends and family a pleasant surprise.

Sauces and side dishes

Before serving, you can pour sauce over the hot schnitzel - a mixture of cream and garlic or tomato would be better. Classic potatoes and vegetable stews, served with meat, are occasionally replaced with a fresh salad of tomatoes, cucumbers and herbs. This solution will significantly refresh the dish! Do not combine schnitzel with heavy food, this will overload the digestive system.

Batting is optional!

Naturally, the beef is quite firm and sinewy. But if you can afford to cook schnitzel from tender veal, do not use a culinary hammer; beating will cause the meat to lose its juiciness. Also, do not overdo it while beating so that the hardness of the beef does not increase. But several shallow cuts in the meat, made with a knife, will help avoid deformation of the pieces during the manufacturing process.

Serving “a la restaurant”

In world-famous restaurants, schnitzel is often served with a slice of lemon. Do you think this is just a presentation option? No, a culinary trick! Acid is a good flavor enhancer and “softener” of even the toughest meat. Usually, before putting a slice of lemon on the beef, cooks squeeze the juice of all the citrus onto the schnitzel. Do the same, and your dish will become even more tender!

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So, you practically know how to cook beef schnitzel - the recipe in the oven has opened for you the sacred secrets of transforming beef meat into royal food. All that remains is to test your knowledge in practice. The dish will certainly turn out well, the main thing is to be attentive and confident in your own abilities. Don't be put off by mastering the recipe, it's a good way to enjoy the delicacy without worrying about whether it's harmful to your health. Culinary inspiration for you!