“Although Viennese schnitzel was, according to legend, actually invented in Italy, where instead of breadcrumbs they wrapped veal in Parmesan cheese, we try to strictly follow Figlmüller’s recipe. The secret of its taste is not only in the quality of the meat, but also in the process. It is fried in three oil baths after about seven seconds, “said the chef.
“This is because after placing the meat in the three-pack, the oil cools down, especially in the first bath, with cold meat. Therefore, after this time, we immerse him again in the second warmed-up bath again for seven seconds, and in the last we fry him in gold. This phase already requires some experience, “he explained to Práva the secret of proper frying of Kenya.
While Viennese schnitzel is fried in oil, lard is suitable for all pork chops. As the chef added, it is possible to fry any steak on the recently fashioned ghee butter, even if it was not used at the festival in Bukovany this year.
Festival of cuttings
It’s not easy to organize a big steak festival where hundreds of portions are fried. This is partly because fresh and quality food is a laborious affair. Each of the cuttings is tapped and wrapped just before frying.
As the owner of the Bukovanský mill, Roman Šikuta, described, the last time before the crown came in 2020, they sold about two thousand portions of steaks, which is the maximum that the restaurant can handle even when guests change.
The chefs fry about two thousand steaks during the festival.
Photo: Miroslav Homola, Právo
A year later, when the pandemic was in full swing and the establishments closed, they sold about half of the allowed sales from the window, and this year, even with only six people at one table, almost 2,000 fragrant portions were again.
The ticket offered twelve different species. From the traditional Viennese to pork or chicken to two meatless ones, which was an oyster mushroom steak smeared with garlic and fried in a classic three-pack or Olomouc cottage cheese fried in potato pancakes.
There were sirloin kangaroos, lamb loins or boar hams to taste. They also wrapped the cutlets in batter, almonds, cornflakes, herb breadcrumbs or sesame breadcrumbs.
“At each of the festivals, we try to have a steak from the meat of a lesser-known one on the menu. We have already fried zebra meat, buffalo or ostrich, sea fish and the like, “added Roman Šikuta.
“It is said that the steak can be eaten at any time, but six people in the kitchen and I think that the other seven needed on the field will forgive this meal for a while after three days of frying,” the chef of this year’s festival said with a laugh.
Poll
What do you fry the steaks on?
On melted butter
In a triple oil bath
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