Meat "snitzel" Recipe

History of Meat "snitzel":

Meat "snitzel" is a traditional dish originating from Europe, particularly Austria. It is a beloved classic and has become popular in many other countries over time. The term "snitzel" refers to a breaded and fried meat dish, typically made with veal but can also be prepared with other meats such as pork, chicken, or beef. The exact origins of snitzel are debated, but it is widely believed to have originated from Milan, Italy, as "cotoletta alla Milanese."

The dish gained popularity in Austria during the 19th century and quickly became a staple in Viennese cuisine. It was then known as "Wiener Schnitzel," which literally translates to "Viennese cutlet." The popularity of Wiener Schnitzel spread throughout Europe, and variations of the dish began to emerge in different regions.

Fun Facts about Meat "snitzel":

1. Traditional snitzel is made with veal, but variations using pork, chicken, and beef have become common.
2. The term "snitzel" is derived from the German word "schnitzel," which means "cutlet."
3. A true snitzel should be made with a thin slice of meat, ensuring a crispy breading and tender interior.
4. In Austria, Wiener Schnitzel is so revered that it is protected by law, and only dishes prepared with veal can be called "Wiener Schnitzel."
5. The breading used for snitzel is typically a combination of flour, eggs, and bread crumbs, which creates a crunchy and flavorful crust.

Now, let's dive into a traditional recipe for Meat "snitzel":

Ingredients:
- 1-1/2 pounds of thick veal steak
- Flour, for dredging
- Salt and pepper, to taste
- Bacon fat (fat obtained by frying several slices of fat, smoked bacon)
- A couple tablespoonfuls of flour
- 1 pint can of tomatoes, strained
- 1 slice of onion
- 1 carrot
- Pinch of red pepper

Instructions:

1. Begin by cutting the veal steak into small, thin pieces. It is crucial to ensure that each slice is of an even thickness.
2. Dredge the veal slices in flour, lightly coating them. Season with salt and pepper to add flavor.
3. In a pan, heat the bacon fat and fry the veal slices until browned on both sides. This process will give the meat a crispy and golden crust. Remove the meat from the pan and set it aside.
4. In the same pan, add a couple tablespoonfuls of flour to the remaining fat. Stir the flour until it browns, creating a roux-like mixture.
5. Pour in the strained liquor from a pint can of tomatoes. This will add a rich and tangy flavor to the sauce. Stir well to combine the ingredients.
6. Add a slice of onion and a carrot to the sauce. These vegetables will infuse the sauce with their aromatic flavors. Simmer the sauce for a few minutes, allowing the flavors to meld.
7. Return the fried veal slices to the sauce. Ensure they are well-covered with the sauce. Cover the pan closely and let it simmer for three-quarters of an hour. This slow-cooking process will help tenderize the meat and allow it to absorb the flavors of the sauce.
8. Once the meat is tender, carefully transfer it to a hot serving platter. It should be tender enough to melt in your mouth.
9. To finish the sauce, add a pinch of red pepper to give it a subtle kick. Adjust the seasoning by adding salt if needed, according to taste.
10. Finally, strain the sauce over the meat on the platter. The strained sauce will have a smooth consistency and enhance the overall presentation of the dish.
11. Serve the Meat "snitzel" hot with a side of potatoes or vegetables. It pairs well with traditional sauces like tartar sauce or a squeeze of lemon juice.

Similar recipe dishes:

1. Wiener Schnitzel: The classic Austrian dish made with thinly pounded veal, breaded and fried until golden. It is typically served with potatoes and lingonberry sauce.
2. Chicken Schnitzel: A variation of snitzel made with boneless chicken breasts instead of veal. It is often served with lemon wedges and a side of mixed greens.
3. Pork Schnitzel: Another popular variation, pork schnitzel is made with tender pork cutlets. It is often served with mushroom sauce or a creamy gravy.
4. Beef Schnitzel: A heartier version of snitzel made with beef steak, usually pounded thin and breaded. It can be served with various sauces like mustard cream or mushroom sauce.

Whether made with veal, chicken, pork, or beef, snitzel is a timeless and delicious dish that has captured the hearts and taste buds of many. Its crispy breading, tender meat, and flavorful sauce make it a popular choice for both casual dinners and special occasions.