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Wiener Schnitzel Quiz

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Wiener Schnitzel Quiz

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Kochwissen rund um die Zubereitung

Created by

Jörg Stipsits
Jörg Stipsits
Austria

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Wiener Schnitzel Quiz
 

Wiener Schnitzel QuizOnline version

Kochwissen rund um die Zubereitung

by Jörg Stipsits
1

Nach dem Braten werden die Schnitzel sofort serviert, ohne abzutropfen.

2

Die Panade wird fest angedrückt, damit sie nicht blasen bildet.

3

Das Fleisch wird zwischen Frischhaltefolie ca. 3–5 mm dünn geklopft.

4

Sie werden etwa 2–3 Minuten pro Seite goldgelb gebraten.

5

Fleisch wird beidseitig gesalzen und in Mehl, Ei und Brösel paniert (Mehl, abklopfen, durchs Ei ziehen, in Brösel wenden).

6

Die Panade soll nicht fest angedrückt werden, damit sie Blasen wirft.

7

Die Schnitzel werden ca. 2 Finger hoch in heißem Butterschmalz bei 170–175 °C gebacken und schwimmen darin.

8

Die Zitrone wird ungewaschen in Spalten geschnitten.

9

Die Schnitzel werden vor dem Panieren in Backpulver eingerieben.

10

Die Temperatur liegt bei 120 °C und die Schnitzel werden im Ofen gebacken.

 
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