{"id":11896,"date":"2023-09-08T07:30:40","date_gmt":"2023-09-08T05:30:40","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=11896"},"modified":"2023-09-08T11:44:01","modified_gmt":"2023-09-08T09:44:01","slug":"schnitzel-frasigt-panerad","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/schnitzel-frasigt-panerad\/","title":{"rendered":"Schnitzel – gyllne, frasigt, gott"},"content":{"rendered":"

Schnitzel \u2013 Gyllenbrun och frasig med \u00f6sterrikisk potatissallad. Vansinnigt gott helt enkelt. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

I \u00e4rlighetens namn passar inte ord som enkelt och snabbt in h\u00e4r. Det h\u00e4r \u00e4r mat f\u00f6r en dag n\u00e4r matlagning seglar upp i sinnet som en ovanligt trevlig syssels\u00e4ttning. En dag n\u00e4r det finns tid och lust att laga och \u00e4ta.<\/p>\n

Schnitzel beskrivs som en typisk centraleuropeisk r\u00e4tt. Jag t\u00e4nker \u00d6sterrike och Wien. Just Wienerschnitzeln har sina s\u00e4rskilda k\u00e4nnetecken. Den ska vara gjord p\u00e5 kalvk\u00f6tt och den ska serveras med en citronskiva och ett par rullade sardeller.<\/p>\n

I \u00f6vrigt kan en schnitzel vara gjord p\u00e5 annat k\u00f6tt eller kyckling f\u00f6r den delen, men det gemensamma draget \u00e4r paneringen. En j\u00e4mn fin panering som bildar ett frasigt h\u00f6lje runt k\u00f6ttet n\u00e4r hela h\u00e4rligheten friteras. Kolla noga p\u00e5 bilden ovan s\u00e5 ser du att ytan \u00e4r lite v\u00e5gig. Helt r\u00e4tt. Det \u00e4r \u00e4gget i paneringen som sufflerar en aning och bubblar upp. Precis som det ska vara.<\/p>\n

K\u00f6ttet ska dessutom vara supertunt och m\u00e5ste bankas.<\/p>\n

Min paneringsfilosofi s\u00e4ger att k\u00f6pt str\u00f6br\u00f6d g\u00e5r bort. Det blir f\u00f6r tungt och stabbigt. Ist\u00e4llet mixar jag f\u00e4rskt formbr\u00f6d till smulor. Perfekt resultat varje g\u00e5ng. Panko \u00e4r ett annat alternativ.<\/p>\n

\"skogtillbord-schnitzel-sept<\/a>
Det finns flera s\u00e4tt att panera. Exempelvis dubbelpanering med ost eller en enkel br\u00f6dpanering. Str\u00f6br\u00f6det ska vara l\u00e4tt som mixade smulor av formbr\u00f6d eller panko. Recept till r\u00e4tterna finns i l\u00e4nk nedan.<\/figcaption><\/figure>\n

Innan vi startar processen m\u00e5ste tillbeh\u00f6ren presenteras. Det ska vara en \u00f6sterrikisk potatissallad till. Inga konstigheter. Kokt ljummen potatis i bitar blandas med en senapsvin\u00e4grett och en liten skv\u00e4tt varm kycklingbuljong. Tunt skivad r\u00f6dl\u00f6k, gr\u00e4sl\u00f6k och hackad persilja. Blanda, blanda och sedan \u00e4r det klart.<\/p>\n

Dessutom vill vi ha en liten s\u00f6tsyrlig gurksallad. Skivad gurka och en 1-2-3-lag med \u00e4ttikan bytt mot vin\u00e4ger. Och nu blir det schnitzel.<\/p>\n

Schnitzel<\/h2>\n

2 personer<\/p>\n

300 g skinkinnanl\u00e5r eller kalv, fil\u00e9 g\u00e5r ocks\u00e5 bra<\/p>\n

1 dl vetemj\u00f6l<\/p>\n

1 \u00e4gg<\/p>\n

3 skivor vitt formbr\u00f6d mixade till smulor<\/p>\n

neutral olja att fritera i, g\u00e4rna blandat med ister om n\u00e5gon har det<\/p>\n

    \n
  1. Dela k\u00f6ttet i tv\u00e5 bitar. L\u00e4gg bitarna en och en i plastp\u00e5se p\u00e5 stadig sk\u00e4rbr\u00e4da och banka det tunt. Jag anv\u00e4nde en kavel, men botten p\u00e5 en kastrull g\u00e5r lika bra. Salta.<\/li>\n
  2. V\u00e4nd de tunna bitarna i vetemj\u00f6l, sedan i uppvispat \u00e4gg och sist i str\u00f6br\u00f6det. Se till att det t\u00e4cker utan att det blir minsta klumpigt.<\/li>\n
  3. Hetta upp en rej\u00e4l bottenskyla olja i en stekpanna och fritera bitarna p\u00e5 b\u00e5da sidor till fin f\u00e4rg. Tillagningen \u00e4r snabb eftersom k\u00f6ttbiten \u00e4r s\u00e5 tunn.<\/li>\n
  4. Servera genast med potatissallad, gurka och en citronklyfta.<\/li>\n<\/ol>\n

    Vill du kika p\u00e5 andra panerade r\u00e4tter s\u00e5 finns ett recept p\u00e5 havets wallenbergare h\u00e4r<\/a> och ett med ostpanerad kycklingfil\u00e9 vid l\u00e4nken h\u00e4r<\/a>. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

    Schnitzel \u2013 Gyllenbrun och frasig med \u00f6sterrikisk potatissallad. Vansinnigt gott helt enkelt. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":11897,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[317],"tags":[827,826],"yoast_head":"\nSchnitzel - gyllne, frasigt, gott - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Schnitzel \u2013 Gyllenbrun och frasig med \u00f6sterrikisk potatissallad. Vansinnigt gott helt enkelt. 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