Dishes with mincemeat for a long timeThey are very popular and universally recognized. With meatballs, meat rolls, zrazes and meatballs, you can confidently put in a row and schnitzel of minced meat. Today, we will tell you how to prepare such a dish, than a stuffed product is different from a classic and chopped product with the same name. And also how to distinguish it from minced meatballs.
In fact, these products differ onlypreparation of the main ingredient. A classic schnitzel is prepared from a good whole piece of pork, veal (beef) tenderloin or chicken. Then it is prepared according to the standard recipe. The chopped schnitzel is made from meat cut into small pieces. The product of minced meat is mainly prepared from a mixture of different types of meat.
Very often, consumers do not see the difference between the minced meat schnitzel (pictured) and the cutlet.
However, the differences are significant, first, it hasOval, slightly more flattened shape. It is dipped in lezones (a mixture of milk and eggs) before heat treatment and dumped in breadcrumbs. Most often in the schnitzel, in contrast to the cutlets, do not include the following products:
Although some cooks introduce some of these ingredients into the product.
As you know, the quality of the finished product depends on a number of factors. About some subtleties of culinary art when preparing schnitzels, we'll talk.
For preparation you can use different typesmeat. This dish is considered German-Austrian, and in the kitchen of these countries the most popular is pork. In it, in addition to meat, there is also fat, which, when meat is beaten, makes it more plastic and perfectly fits it. Here we will prepare a schnitzel from this kind of meat. For work we need:
В готовый фарш вносим перец и морскую соль, well we mix. Then we proceed to beat the mass. The produced action makes the stuffing more docile and sticky, giving it some viscosity. We divide it into pieces weighing about 90 grams, we beat off a little more and form small schnitzels of small thickness. The finished product is dipped in a pre-cooked lezon and breaded in croutons. On a moderate fire, the schnitzels are fried on both sides for about 15 minutes. The preparedness of the dish can be checked with a fork or toothpick: if a clear, clear liquid appears when the product is pressed, it means that the minced meat schnitzel is ready. In the end, you get a natural schnitzel - delicious and juicy, which contains only meat, there are no products that interrupt his true taste. As a side dish to the main meat dish you can serve pasta, various vegetables or cereals, decorating with greens.
Следует отметить, что изначально этот мясной the product was prepared solely from whole pieces of different meat. A little later, such products made of minced meat became popular and widely spread. We'll tell you how to cook a schnitzel made with minced meat and chicken. The finished product to your taste resembles a chicken chop, only it is more juicy and tender. The cooking technology for all kinds of schnitzel is absolutely identical. Let's proceed to the recipe, take:
Приготовленный фарш приправить перцем и солью, to stir thoroughly. Add the eggs to the mince of chicken and mix again. During mixing, the mass should be beaten using the walls and bottom of the bowl for this. With such a simple procedure, juice that contains protein is allocated, and this will give the stuffing a greater viscosity. For the Llyzon, beat the eggs, add milk and turmeric. Using this spice will give the finished schnitzel a beautiful yellow-gold color.
We start to form products:from minced meat roll balls, then we give them a cake shape, the thickness of the semi-finished product should not exceed 1 centimeter. In the saucepan, heat up the butter, put the already scrambled schnitzels in it. Bread can be made double or even triple. It depends on how thick the crust you want. Schnitzel of minced meat is fried from two sides to a ruddy crust. It turns out a very tasty juicy dish, which has a very beautiful appearance.
