Housewives make a big mistake when they prepare a dish much loved by all Romanians. Expert chefs have revealed what to put in the pan when frying schnitzels. What is the mundane ingredient that makes them taste the best.
Delicious schnitzel recipe. How the great chefs prepare them
Many Romanians, when it comes to food, appreciate nothing more than a schnitzel, be he a pigchicken or beef, accompanied by a side dish.
Schnitzels are loved all over the globe, not only in Romania, being the favorite food of many children. Those who prepare schnitzel should know that there are countless tricks that make schnitzel taste amazing.
Schnitzel is neither difficult to prepare nor does it take long to get it on the table.
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The schnitzel recipe, reinvented
The meat for the schnitzels is passed through flour, egg and breadcrumbs. The crispy crust that is obtained after frying has a special taste, so you can’t help but love the schnitzel.
But, as the art of cooking is always reinventing itself, the recipes are always improved by the gastronomy specialists, the same is the case with schnitzel recipes.
So the latest trick is to ditch the flour, egg and breadcrumbs. Specialists recommend replacing them with butter and cornflakes. These two ingredients will give the crispy texture that everyone loves, and the taste of the schnitzels will be greatly enriched.
How thick should the schnitzel meat be?
The pieces of meat will be marinated in melted butter. Then season to taste and pass through the previously ground corn flakes. The schnitzels are fried in a bath of hot oil, after which they are removed on paper towels to remove excess oil.
Of course, schnitzel can be made from almost any meat that comes in large enough pieces. Pork schnitzel is considered by many to be the best, being juicy and flavorful.
Read also: How much does a Viennese schnitzel cost in Austria?
But the veal, in turn, according to others, has a milky flavor that goes well with cornflakes and butter. Even though it’s more expensive, it’s well worth it when you can afford it.
Last but not least, chefs suggest that the meat strips be about 3 mm thick for the schnitzel to cook perfectly. If the meat is hammered too much, the thinner areas will overcook before the schnitzel is completely done.
