BEČKI ODREZAK: Omiljeno jelo Austrijanaca, ali i mnogih drugih

Sastojci (za 4 osobe):

4 teleća odreska po 200 g (od buta),

brašno, jaja i krušne mrvice za pohanje,

sol,

maslac ili ulje

Priprema:

Odreske istucite batom za meso dok ne postanu sasvim tanki te ih posolite. Uvaljajte ih u brašno, dobro ih otresite, zatim u jaja i krušne mrvice.

Pecite ih u dovoljno zagrijane masnoće dok ne dobiju zlatnožutu boju.

Odresci moraju plivati u masnoći, a dok ih pečete tavu svako malo protresite. Tako se pohani sloj neće zalijepiti za tavu i dobit će željeni valoviti oblik.

Važno: kad okrećete meso, nemojte ga bosti vilicom!

Odreske možete peći i u pećnici. Uvaljajte ih u smjesu za pohanje kao što je ranije opisano, a zatim ih umočite u ulje. Složite ih na lim (nije loše upotrijebiti papir za pečenje koji upija masnoću, ali to nije nužno) i pecite na 180° C.

Gotovi su kada poprime zlatnosmeđu boju.

Ako imate pećnicu koja radi na vrući zrak, možete ih peći na nekoliko limova, na 160° C, i tako ispeći puno više odrezaka istodobno.

Odreske nakon pečenja temeljito osušite kuhinjskim ubrusom i poslužite.

Comments

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