fried steak - pohovana šnicla

My advice on how to make a delicious and soft fried steak that melts in your mouth:

use veal, beef or pork meat from the leg,


look to be as brittle as it is posible,

relatively thin cuted,

to be cuted across the muscle rather than along, that often do our butchers when they cut the meat (like this on my picture)

before frying, take out the steak all the vessels that meat have around, it should not be gathered when it comes in hot oil - the remains can be used for sour soup

cut the steak gently on the surface, do the dice but be careful not to cut through the steak,

now beat it with a hammer for meat - first with coarse and then with finer side

sprinkle with salt,

and with a little milk and

dispose in the bowl

lay the steaks one to another and leave a little - about half an hour or less

prepare three plates
- in the first pour flour
- beat the eggs in another
- pour the bread crumbs in a third

now dip each steak in flour, then in egg and in bread crumbs

in the meantime, you can warms a little oil in a frying pan

to see if the oil is hot enough to fry the meat, insert few bread crumbs in oil.

if it emerges immediately with lots of bubbles around, the oil is hot enough, you can hang meat in a frying pan.

if, however, does not emerges immediately the oil is not hot enough,  because the steak will be full of oil at the end of frying.

fry the meat 15 - 20 minutes over medium heat, on each side and

after removing place it on the white napkin to drain a little and then in the bowl for serving.

Moji saveti kako da napravite ukusnu i mekanu pohovanu šniclu koja se topi u ustima: 

koristite teletinu, junetinu ili svinjsko meso od buta,

gledajte da bude što krtije,

relativno tanko izrezano,

da bude rezano poprečke na niti u mišiću a ne uzduž kako često naši mesari znaju da režu (kao što je ovo na mojoj slici)

pre pohovanja poskidajte sve žile sa šnicle koje se nalaze na ivicama da se meso ne bi skupilo kada dođe u vrelo ulje - te ostatke možete upotrebiti za kiselu čorbu

zarežite ga blago po površini, napravite kockice ali pazite da skroz ne prerežete šniclu,

sada ga izlupajte sa čekićem za meso - prvo sa grubim a potom i sa finijim krajem,

posolite,

poškropajte sa malo mleka i

odložite u činiju 

naslažite šnicle jadno na drugo i ostavite malo - oko pola sata

sada spremite tri tanjira

u prvi sipajte brašna

u drugi ulupajte jaja

u treći sipajte prezle

umočite svaku šnoclu u brašno, u jaja i potom u prezlu

u međuvremenu stavite da vam se greje malo ulja u tiganj

da bi videli da li vam je ulje dovoljno vrelo da možete da pečete meso ubacite par mrvica prezle u ulje.

ako ono odmah ispliva sa puno mehurića okolo, ulje je dovoljno vrelo, možete spustiti meso u tiganj.

ako pak ne ispliva odmah sačekajte da se još zagreje jer će vam se šnicla napiti ulja i biće masna na kraju pečenja.

meso pecite 15 - 20 minuta sa svake strane na srednje jakoj vatri i

posle vađenja položite na belu salvetu da vam se malo ocedi a tek potom u činiju za serviranje