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Peel the potatoes, wash them, cut them into cubes and boil them in salted water. After boiling, drain the water, add the warm milk and pass until a puree results.
The slices of schnitzel are easily beaten on both sides with the hammer of the schnitzels. Season with salt and pepper.
Beat the eggs well.
In a plate we put breadcrumbs, and in another sesame.
Pass the snails through the egg, breadcrumbs, and egg and then sesame.
Heat oil in a pan, then fry the snails over medium heat for 5-10 minutes on both sides.
Then remove on a napkin to absorb fat.
Place on a plate and serve with mashed potatoes.
Beef schnitzel with onion
Beef schnitzel with onion & # 8211 slices of veal (or beef) with a creamy onion sauce. A kind of low beef steak or a veal stew. Although it doesn't look like baby food, this beef schnitzel with onions is part of the category of childhood memories related to grandma. At that time I wasn't very fond of sauces, but I liked this onion schnitzel so much that, if my grandmother managed to get veal or beef, she clearly had to.
Snitel comes from & # 8222Schnitzel & # 8221 (German lb.) and designates a thin slice of boneless meat. Viennese snail is the one made in flour, breadcrumbs. So not every schnitzel needs to be fried in a crispy crust. Here's how to make an authentic Viennese schnitzel recipe here.
The onion sauce is very well made, you can't feel the onion pieces, but it is creamy and aromatic. Basically, onion schnitzels can be made with pork, but I personally like veal or beef more.
From the quantities below results 4 servings of beef schnitzel with onion.
Wash the chicken breast, then slice and season with salt, pepper and sprinkle with oil. It is left to be seasoned overnight.
Peel the potatoes, wash them, then cut them into cubes and boil them together with the garlic clove.
The cornflakes are blended until a powder is obtained. The beaten snails are given through flour, egg and cornflakes, then they are fried in an oil bath.
When cooked, strain the potatoes, add salt and oil and mix. Then add warm milk and mix.
Mashed potatoes with chicken schnitzel - ready in half an hour
I want to show you what simple food (so for beginners) can be made in half an hour.
be on stage as they begin. I warn you that these quantities are for 2 people.
so PURE POTATOES WITH CHICKEN BREAST SNITEL
6 larger potatoes
100 grams of margarine - no matter what
250 ml milk
# 2 BIJU
3 pieces chicken breast
# 3 BIJU
clean and cut the potatoes into cubes, cover with water, put salt in the water and put on the fire. after they start to boil they are kept there for about 20 minutes (from time to time stir in them).
while the potatoes are bubbling in the pot, we start beating the meat, which we sprinkle with delicacy and pepper. I never put salt on the slices because I don't like the delicate one that also has some dehydrated vegetables.
# 4 BIJU
then, with these two hands, we take the meat and roll it in flour on both sides, then we roll it in beaten eggs, and we put it in the flour, then again in the egg and finally in the pan with the hot oil. so to understand well: flour - egg - flour - egg - pan.
# 5 BIJU
here nicely fried and turned on the other side.
# 6 BIJU
the snails are ready and now it's the turn of the potatoes. after throwing the water off them, we crush them firmly with the potato pallet. then add the margarine that we homogenize to give a creamy consistency, then add the milk that we mix well to give a fluffy consistency. we see how it is with the salt in them and if everything is to our taste we start the papacy.
# 7 BIJU
here is the end result is a piece for everyone, do not crowd. of course it goes with cabbage, tomato and cucumber salad or even pickles.
# 8 Bogdana
# 9 BIJU
in the phase with egg-breadcrumbs-egg-breadcrumbs I agree and I do this sometimes when I want them more crispy - plus I saw other real housewives putting salt in the water from the potatoes - why didn't I put salt in the water. for beef and beans I do not put until the end.
Today I said to change the menu and do something I haven't cooked in about 2 years. It may seem trivial that I posted the recipe, but when I first made sesame schnitzel, I searched the net.
- 3 large pieces of schnitzel meat (I made pork this time, but you can also make chicken)
- 3 eggs
Beat the meat, then cut into strips and salt.
Beat the eggs well, then add salt, pepper and sesame seeds (as much as you want). Put the flour in a plate, give each piece of meat through the flour, then through the egg with sesame, then fry in oil.
They can be served with mashed potatoes or any other garnish. They can even be placed on an appetizer tray, because they are very good and cold.
What and how do we cook
Although there is a tendency to believe that snail originates in Austria, it seems that it actually comes from Italy, more precisely from Milan and is inspired by the older cotoletta alla milanese. Initially, Viennese schnitzel was a festive dish, but later it became the first culinary choice of the Austrians and more. Its popularity comes from the ease of preparation and the fact that it can be prepared from any kind of meat provided that it is well tenderized.
A well-prepared schnitzel is definitely a culinary preference. And the fact that the ingredients used for its preparation do not include preservatives successfully recommend it for healthy children's nutrition. And children love it. I say this based on the fact that snitel is the favorite of my nephews, two strong men.
The snail prepared by me today is made of chicken and I warmly recommend the recipe to everyone.
For the preparation we used:
- a boneless chicken breast
- Three eggs
- 200 grams of flour
- a teaspoon of salt
- a teaspoon of ground pepper
- or teaspoon oregano
- 100 ml of oil
I portioned the chicken breast by cleaning the skins and scratches. Then, placing each portion on the food foil to be packaged, I smashed them with the hammer on both sides, obtaining large and thin slices.
In a deep plate I poured flour, salt, pepper and oregano, mixing well, forming the base of the future crust for the snails.
Fish with mashed potatoes
Fish fillets with mashed potatoes, prepared with white wine, milk, pitted green olives, onions and green parsley
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Mashed potatoes with pork and breasts.
Mashed potatoes with pork and pork chops, eggs and flour
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Peel the potatoes, cut them into cubes and put the olive oil on them. Add the hot pepper paste and sesame seeds, mix to adhere the ingredients on the potatoes. For a good homogenization and adhesion of the spices to the potatoes, they can be mixed well in a bag which is then overturned in the tray. The hot pepper paste can be flavored with thyme, coriander, mint or any other spice will please or add other spices over the potatoes. In India, honey is also put on potatoes. Because I like them much faster and because I'm not satisfied with the pepper paste, I also put dried and ground hot pepper flakes.
Put a cup of water in a tray and place the potatoes in a layer. If you prefer, they can also be browned on baking paper, placed in the tray. Cover the tray with aluminum foil and bake for 20 minutes. After 20 minutes, remove the aluminum foil, mix the potatoes once and keep in the oven for another 20 minutes to brown.
Remove from the oven and sprinkle with salt to taste and possibly greens. There are countless recipes for spicy potatoes with a wide variety of spices, but this may be the simplest and somewhat faster.