Boyar-Style Beef Schnitzel | Golden and Crispy Pan-Fried
(0)
30 min
Quick
Sezamo
O rețetă clasică din bucătăria românească boierească: felii fragede de vită, bătute subțire și trecute prin crustă aurie crocantă. Prăjite la foc potrivit până devin crocante la exterior și suculente la interior, se servesc fierbinți cu felii proaspete de lămâie și piure catifelat.
Ingredients
Preparation method
Preparing the meat
Cut the beef into even slices about 1 cm thick. Place the slices between two sheets of cling film and tenderize them gently with a meat mallet until they reach an even thickness of 4-5 mm. Season the meat on both sides with salt and ground black pepper.
Preparing the breading
Set up three shallow bowls for breading: place the white flour in the first, beat the eggs well with a pinch of salt in the second, and add the breadcrumbs to the third. Dredge each beef slice first in the flour (shaking off any excess), then dip into the beaten egg, and finally coat in breadcrumbs, pressing gently with your fingers to ensure an even crust.
Frying and serving
Heat the sunflower oil in a large skillet over medium heat. Place the schnitzels into the well-heated oil and fry for 3-4 minutes on each side, until the crust turns golden and crispy. Remove them onto a plate lined with paper towels to absorb any excess oil.
Chef's tip
Do not pound the meat too hard so you do not tear the fibers; a thickness of about 4-5 mm ensures it stays juicy during frying.
The oil must be well heated before adding the schnitzels, otherwise the breadcrumbs will absorb too much oil.
27 min
Under an hour
