Oven schnitzel?
Do schnitzels taste good when cooked in the oven?
(1 votes)
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If I didn’t do that, the meat would only dry, rather give it to the pan with oil, no butter is too low here, if butter smokes, it will cause cancerous substances. And turn the panade of the carving in the oil.
Last time I bought 700g of frozen carvings (6 pieces) and pushed the last 3 days 1 with baking paper into a mini oven.
230 degrees. Approximately 17 min. on one side and then again for about 6 min. on the other side. There were potatoes, red cabbage (from the glass), sauce (powder) and lemon (liquid).
That was instant because I can’t stand long with my two broken toes.
Then it became very dry with me. Better turn with some butter in the pan.
With butter you should not fry, it has too low a smoke point, resulting in cancerous substances, oil is a much better choice
According to Chef yes:
https://www.chefkoch.de/rezepte/1890191307643487/Panierte-Schnitzel-aus-dem-Backofen.html
Chef is not a good source for recipes. Everyone can upload and all recipes are “super gut” as long as the food is not completely inedible.
You can pan with salt and all celebrate it.
I’m happy with Chef.
Isn’t it just, it would be possible to take another link! The FS must try it yourself anyway!
Nevertheless, it is not a good source. Both good and cruel recipes full of mistakes are top-rated there.
Probably, most reviews come from people who haven’t even tried the recipe.
A lot is possible in the oven – even pancakes, fish sticks or “Baggers”!
healthier it becomes all…;)
And also dry…if the taste
First try – then judge…;)
There are also various types of preparation for carving – as you should be known…
And fat can also be used well in the oven.
Machart (How to prepare) and the name (name of something) of something are also a big difference, aren’t it?
The “Leberkäse” or the “Holzfallsrsteak” are also not what they pretend…;);)
But it is not about reconciliation, it is simply about the right way of doing it, if you do not do it, it is not the same dish.
I know how it is done:
In a lot of butterfly – almost floating, always be poured over with the spoon until the panade throws waves!
Nevertheless, one can also reconcile – not everything is bad, because it is different…;)
So, I had to eat professionally often, fat is for many things an important taster, a scavenger also belongs to these things (see how a Viennese scavenger is made, a traditional recipe)
I can only imagine that the oven will be fryed.
Proper Wiener Schnitzel (from the calf), and also Schnitzel Wiener Art (from the pig) have to swim in the pan in Butterschmalz.
Why always the expensive butter scarf?
Because it tastes really good and that’s a traditional dish.
Her natural, as delicious as burned black in the pan, everyone just like him.
Why does it have to burn the pan?
Because some let the pan get too hot or put the carving in and then go back to their PC.
I agree that they even let the coffee water burn
Well, some not all, people would let it burn in the oven too
Try it!
I have always fried chicken legs in the oven
You should put it best in oil