How to fry breaded schnitzel. Chicken schnitzel. Pork schnitzel breaded with breadcrumbs

Pork schnitzel breaded with breadcrumbs

pork – 4 pieces (750 g)

eggs – 2 pcs.

flour – 8 tbsp. spoons

breadcrumbs - 16 tbsp. spoons

vegetable oil

salt, ground black pepper

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Pork schnitzel - recipes with photos. How to cook pork schnitzel in a frying pan or in the oven

Pork schnitzel - recipes with photos. How to cook pork schnitzel in a frying pan or in the oven, pork schnitzel best recipes photo video cook fry oven frying pan

• 2 eggs;
• Vegetable oil – 140 g;
• Flour – 80 g;
• Lemon – 1 piece;

• Pork tenderloin – 600 g;
• Hard cheese – 150 g;
• Flour – 120 g;
• 2 eggs;
• Breadcrumbs.

The cooking scheme is simple:

• Pork (pulp) – 700 g;
• 1 egg;
• Flour – 100 g;

• Pork tenderloin – 600 g;
• Flour – 3 large spoons;
• Mayonnaise – 4 large spoons;
• 1 egg;
• Salt – 1 small spoon;

1. Keep in the oven for 40 minutes;

So you have learned all the secrets of how to cook pork schnitzel. This dish will help decorate any holiday with friends, and make simple family gatherings unforgettable.

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Pork schnitzel is the meat “king” at any celebration

Almost no holiday table is complete without meat. But in everyday life you can’t live without it either. An excellent option to decorate a dinner with your family or just treat yourself is schnitzel.

This dish originates in Austria and is a layer of meat, thinly pounded, breaded and quickly fried in a frying pan or in the oven. This delicacy can be prepared from any type of meat, but in our country pork schnitzel is especially popular and loved. Let's look at several instructions for preparing this dish step by step with photos and study some of the nuances that will help make the dish especially tasty.

Classic pork schnitzel in a frying pan

The main feature of this delicacy is the large size of the meat piece, about the size of a palm, and, of course, the breading. It usually consists of an egg and crackers. But many other varieties have been invented, including various spices, cheese, and vegetables.

Before you cook pork schnitzel, check out a few subtleties:

• Experienced cooks advise purchasing meat from the upper part of the animal’s hind legs;
• You should try to cut the pieces into a rectangular shape and always across the grain;
• The thickness of the pieces should not exceed 1.5 cm. This will allow the meat to fry well without increasing the cooking time;
• Breading is a very important part of the dish. It is better to choose coarse crackers larger than a millimeter in size, exclusively from white bread. Thanks to them, the meat will be juicy, with a thick crispy crust;
• You can make your own breadcrumbs. To do this, grate a 400-gram dry loaf. The crumb should be approximately 5 mm. Place it on a baking sheet with parchment and simmer in the oven at 100 degrees for 7-10 minutes, then stir and leave for another 5 minutes. If the crumbs are too large, you can rub the crackers between your palms to the desired size;
• The classic version of the dish involves beating pork. But you don't have to do this. Then you need to make small cuts with a knife over the entire surface of the meat so that it does not shrink during frying;

• The broken piece should have a thickness of no more than 4-6 mm. These are the standards of the famous Viennese dish. It also needs to be slightly cut along the edges and salted;
• While frying, periodically lift and shake the pan slightly. In order for the meat to be juicy and not dry out, its surface must be constantly in oil.

Now let's look at the very scheme by which pork schnitzel is prepared in a frying pan. To do this you need:

• Pork – 650 g (loin is best);
• Breadcrumbs – 120 g;
• 2 eggs;
• Vegetable oil – 140 g;
• Flour – 80 g;
• Lemon – 1 piece;
• Salt, ground pepper and paprika - to taste;

Let's start cooking at home:

1. Cut the meat into layers 1.5 cm thick and beat with a hammer, preferably with its flat side. For convenience, you can wrap the pieces in film;
2. In a bowl, make a flour mixture with salt and spices;
3. We prepare a special mixture - leison. To do this, beat the eggs in another container. To make the future dish tender, you can add a little milk and beat the eggs with it. You can also use 15% fat sour cream at the rate of 1 large spoon for 2 eggs;
4. We reserve the third flat plate for breadcrumbs;
5. Roll the piece of meat in the mixture from the first bowl, then dip it into the second plate with beaten eggs and immediately place it in breadcrumbs;
6. We transfer our meat to a frying pan with well-heated vegetable oil;
7. Fry for 2-3 minutes in boiling oil on each side until browned;
8. The dish is served hot with a side dish of potatoes or vegetables. Garnished with a slice of lemon.

Pork Schnitzel with cheese breading in a frying pan

An interesting recipe for pork schnitzel, where one of the ingredients for the breading is cheese. You need to prepare:

• Pork tenderloin – 600 g;
• Hard cheese – 150 g;
• Flour – 120 g;
• 2 eggs;
• Vegetable and butter - 50 g each;
• Salt and pepper mixture - to taste;
• Breadcrumbs.

The cooking scheme is simple:

1. Prepare the meat in the same way as in the previous recipe, then rub salt and spices into the pieces and leave to soak for 15 minutes;
2. Pour flour and breadcrumbs into different containers, add three cheeses, and beat the eggs in a separate bowl;
3. Heat a mixture of oils in a thick-bottomed frying pan;
4. We first roll the pork in flour, then dip it in the egg mixture, then in grated cheese, and finally in breadcrumbs;
5. Transfer the pieces to a frying pan with a mixture of boiling oils and fry over medium heat until browned;
6. We take out the finished schnitzel breaded with cheese and place it on a plate covered with paper napkins. This will allow excess oil to drain. A tasty and satisfying meal is ready.

Chopped pork schnitzel in a frying pan

Another equally popular version of your favorite dish. Includes:

• Pork (pulp) – 700 g;
• Breadcrumbs – 160 g;
• 1 egg;
• Meat spices and salt - to taste;
• Sunflower oil – 100 ml;
• Flour – 100 g;

The cooking process is also simple:

1. The washed and dried meat is cut into small pieces and transferred to a deep plate;
2. One egg is driven in here, spices and salt are added. If you don’t really like herbs, you can limit yourself to ground pepper instead;
3. From small pieces, form several large oval oblong pieces;
4. Fill a separate bowl with breadcrumbs;
5. How to fry chopped schnitzel? To do this, heat the oil in a frying pan, place the resulting single pieces of meat in flour, then roll in breadcrumbs and transfer to the frying pan;
6. The frying process depends on the thickness of the meat, but usually it lasts a little longer than in the first recipe, somewhere up to 7-10 minutes on each side;

Pork schnitzel recipe in the oven

To get a more tender dish that is not greasy or difficult to digest, you can cook pork schnitzel in the oven. To do this you need (per 3 servings):

• Pork tenderloin – 600 g;
• Flour – 3 large spoons;
• Mayonnaise – 4 large spoons;
• 1 egg;
• Salt – 1 small spoon;
• Spices for pork and ground black pepper - half a small spoon;
• A little vegetable oil;

Cooking pork Schnitzel step by step:

1. We prepare and beat the meat as in the first recipe;
2. Coat the pieces with mayonnaise and place in the refrigerator, marinate for half an hour;
3. Combine salt, spices and flour on a flat plate;
4. In a separate container, lightly beat the egg;
5. We take out the pork, then dip each piece into the flour mixture, then into the egg and finally again into the flour;
6. Preheat the oven to 200 degrees. Grease a baking tray with butter or line it with baking paper and place our meat on it. You can place onion rings on top or grate cheese. This is at your discretion;
7. Keep in the oven for 40 minutes;
8. Serve the finished dish hot with any side dish, be it potatoes, buckwheat or vegetables.

So you have learned all the secrets of how to cook pork schnitzel. This dish will help decorate any holiday with friends, and make simple family gatherings unforgettable.

Video: Cooking classic Viennese Schnitzel

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Juicy pork schnitzel in a frying pan

Schnitzel is the same dish that is loved even by those who do not know its name. Thin pieces of breaded meat, fried until golden brown - the schnitzel cooking technique is used in many other dishes. You can prepare this dish really quickly, the photo recipe provided will help you with this.

What is real schnitzel?

1. One of the main rules of schnitzel is the thinness of the meat.

Thick, unevenly cut pieces of pork are not schnitzel. In addition, the process of beating the meat makes it softer and juicier.

Another important condition is the fineness of the breading.

Flour, egg and breadcrumbs must be applied in a very thin layer, otherwise the finished product will not be really tasty.

Immediate frying.

Breaded meat must be fried immediately! This is also one of the secrets of the great taste of pork schnitzel.

Cooking method.

For a real schnitzel you will need a deep frying pan. In a pinch, a cast iron pan may work. The oil is heated until shimmering, after which the pork schnitzel is brought to that same state of crispiness and perfect taste in just three to four minutes.

How to cook juicy schnitzel?

For four servings you will need:

• Pork chop – 4 pieces;
• Flour – 0.5 cups;
• Salt – 1 tsp;
• Eggs – 2-3 pieces;
• Breadcrumbs – 1 cup;
• Oil for frying – 1 cup.

Equipment you will need:

• Measuring cups;
• Measuring spoons;
• Small bowls or saucers;
• Kitchen hammer;
• Forceps;
• Pan.

Two chops are placed in a bag and beaten to the desired thickness. Next, the pork is sprinkled with flour - in order not to stain unnecessary dishes or work surfaces, you can also do this inside the bag. After this, the future schnitzels are taken out of the bag, sent for further processing and frying, and the next two chops are placed in the bag. Optionally, but to taste, you can pre-treat the raw pork with salt.

The eggs are beaten in a shallow plate or mug, and the crackers sit in another similar bowl. The future schnitzel is immersed in egg and crackers in turn. At the same time, the oil heats up.

The oil in the frying pan should shimmer - then the breaded pork is added and fried until golden brown for three to four minutes on each side. Upon completion of all steps, the schnitzel is ready!

Those who, for one reason or another, do not like pork schnitzels, can treat themselves to tender chicken meat - boneless chicken breasts, cut in half, are an excellent substitute for pork chops.

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Let's start cooking with apple sauce. To do this, peel the apple and cut into medium cubes.

For this recipe, it is better to use sour varieties of apples, for example Semerenko.

Now take an orange, cut the fruit in half, remove the zest from one half and squeeze out the juice.


Take the butter, put it in an iron pan or saucepan and melt it over the fire.


Add the zest of half an orange and orange juice to the melted butter. Then add sugar, nutmeg, chopped cinnamon. Mix. Place on the fire and bring to a boil.


Add apples to the sauce and cook for 15 minutes. Don't forget to stir periodically to avoid burning.


Apple sauce is ready.


Let's move on to frying the schnitzel. The purchased tenderloin must be cut across the grain. The width of the slices is 1-1.5 cm. Beat pieces of pork chop one by one with a kitchen hammer, after covering with cling film so that splashes of meat juice do not fly in all directions. The broken pieces should be 5 mm thick. We don’t recommend making them thicker; they won’t cook well.


Mix salt with ground black pepper and a mixture of various peppers. Lubricate the chopped meat pieces on both sides with the prepared aromatic mixture. Some chefs recommend pre-marinating the cut meat slices for 2 hours. You can do this if time permits.


Next, the pieces of meat need to be breaded. To do this, prepare three bowls of food, pour wheat flour into one, breadcrumbs into another, and beat an egg in the third bowl. Now, bread each piece of meat: alternately dip it first in flour, then in egg and then in breadcrumbs.

On a note

• You can use semolina and corn flour as breading. Cereal flakes, carefully crushed - oatmeal, wheat, buckwheat, rice - are also suitable.
• If you don’t want to run to the store for a breading mixture, you can make such crumbs yourself. Never throw away stale bread after a feast. Cut it into pieces, dry it well in the oven, and then grind it using a blender or coffee grinder. Both black and white bread will do.
• To improve the taste, you can add salt and a mixture of spices to the crackers. You can also bread it with crumbs made from crackers and chips.

The breaded meat products are left to be fried in heated vegetable oil. Fry on both sides until a beautiful, golden brown crust forms, about 3-4 minutes on each side. Fire - medium.


Serve the pork schnitzels by pouring pre-squeezed lemon juice and prepared apple sauce over them. As a side dish you can serve boiled potatoes, French fries, pasta, crumbly boiled rice or risotto, pea puree, or porridge from your favorite cereal. Salads made from beets, fresh tomatoes, cucumbers and cabbage go well with the dish.

If you are too lazy to bother preparing the side dish, put a couple of spoons of ready-made canned green peas on the plate, as well as a little ketchup. Pickled cucumbers, tomatoes, sauerkraut, pickled eggplants, any greens, zucchini fried in slices would be appropriate. Apple sauce will not work in this case; it can be replaced with creamy garlic sauce and mustard.

Delicious schnitzel in breadcrumbs can be prepared from poultry meat. The advantage of chicken breast is that it is great as a hearty lunch for both adults and small children, and is also useful for athletes and people on a healthy diet.

This dish is fried in a pan or baked in the oven. It turns out crispy on the outside and soft on the inside. In this article we will look at how to prepare breaded chicken breast schnitzel step by step, tell you how to properly prepare the ingredients and how to serve the dish.

Preparing Ingredients

To prepare juicy schnitzels, you need to use chicken fillet. It is better if it is chilled, but it can also be prepared from frozen meat. In this case, the chicken must first be defrosted until completely thawed, and the process must occur exclusively naturally. To do this, place the breast in a bowl and leave for several hours at room temperature.

If time permits, you can put the chicken in the refrigerator to make the defrosting process more even. Under no circumstances should you speed up the defrosting procedure using a microwave or hot water. You can only place a bowl of fillet under a thin stream of cold water - it will help defrost the product faster without deteriorating its quality.

Immediately before use, the breast should be thoroughly rinsed and placed in a colander to drain excess moisture. Next, you need to clean the chicken, remove the skin and remove the cartilage. Then the fillet is cut into small layers about a centimeter thick. In some supermarkets you can purchase ready-made semi-finished products for making schnitzels.

An important ingredient in the recipe is breadcrumbs. You can buy them ready-made or make them at home. In stores you can find classic crackers or with a variety of spice additives. To get homemade breading you will need a loaf of white bread. It needs to be cut into small cubes, distributed on a baking sheet and placed in a preheated oven. As soon as the pieces acquire a golden hue, you can remove the baking sheet from the oven and cool the bread. Next, the crackers are sent to a blender bowl and crushed or passed through a meat grinder. The breading is ready.

If you are short on time, you can prepare express crackers. The loaf of bread is broken by hand into several small pieces, which are crushed one by one in a blender. The resulting mass is perfect for breading, and the schnitzels will turn out to be a beautiful, golden hue.

To obtain a dish with a rich taste, it is recommended Pre-marinate the chicken pieces. Mix salt, pepper and nutmeg in a small bowl. A pressed clove of garlic is added to the spices and the ingredients are mixed. Rub each schnitzel with the resulting dressing and leave for half an hour.

This marinade can be used in any of the recipes below.

Cooking recipes

Breaded schnitzels can be cooked either in a frying pan or in the oven. In the second case, the calorie content of the dish will be significantly lower, so it is recommended for people who adhere to a diet or principles of proper nutrition.

Classical

The easiest way to prepare schnitzels with a minimum of ingredients. If desired, you can add grated cheese to the breading.

Components:

• 500 g fillet;
• 2 chicken eggs;
• salt;
• 1 tbsp. sifted flour;
• 6-7 tbsp. l. sunflower oil;
• 200 g breadcrumbs.

Procedure:

1. The prepared chicken breast should be divided into layers and lightly beaten. The beating procedure is necessary to make the dish soft and tender.
2. Prepare three bowls. Add flour to the first, beat eggs and salt into the second, and add croutons to the third. Alternately, roll each slice first in flour, then dip in eggs, and then in breading. Make sure that the meat is covered with crust on all sides.
3. Heat the vegetable oil in a frying pan and fry the meat on both sides over high heat until golden brown, then the heat level drops to medium and the food cooks for a few more minutes.

If desired, you can place the schnitzels on a baking sheet and bake in the oven at 180 degrees.

With milk

The originality of this recipe lies in the unusual breading, consisting not of crushed crackers, but of real rectangular crackers - the kind we are used to buying in stores, where they are sold in bright bags and with various additives.

Products you will need:

• 700 g fillet;
• 1/2 tbsp. flour;
• 1 loaf of white bread;
• 2 eggs;
• 2 tbsp. l. milk;
• salt;
• 6-7 tbsp. l. sunflower oil.

Recipe:

Divide the prepared breast into pieces and brush with a small amount of salt. In three bowls, prepare flour, eggs beaten with milk, and crackers. To prepare the breading, it is advisable to purchase a loaf of white bread already cut into slices. The crust must be separated from each slice and the pulp cut into small strips. You should get standard crackers; they will serve as breading.

Each chopped piece of fillet must first be rolled in flour, then dipped in the egg mixture, and then sent to the bread pieces. The crumbs should evenly cover the meat. Heat the oil in a frying pan and fry the cutlets from the beaten chicken meat.

With cheese

Preparation:

This dish is prepared in two stages. First of all, the prepared fillet should be divided into several parts and beaten. Divide flour, beaten eggs and breadcrumbs into three bowls. First, roll each piece of meat in flour, then dip in eggs and then in breading. Fry the cutlets in a small amount of oil until golden brown. Next, place each piece on a baking sheet, sprinkle with grated cheese and place in the oven for 20 minutes, setting the heat level to 180 degrees.

Chopped with sesame

If in other recipes the chicken should be chopped, then in this case you will need chopped meat.

You need to prepare:

• 500 g fillet;
• 2 eggs;
• 100 g flour;
• 200 g breadcrumbs;
• 70 g sesame seeds;
• 50 ml milk;
• salt.

Step by step recipe:

1. Cut the prepared brisket into pieces and lightly grind in a blender. You should get small cubes.
2. Salt the resulting mass and mix. With wet hands, form flat patties.
3. Distribute sifted flour, eggs beaten with milk, and breadcrumbs mixed with sesame seeds into three bowls. Additionally, you can add any spices to the breading to your taste.
4. Dip the formed schnitzels in flour, then dip into the egg mixture and finally sprinkle with breading.
5. Heat sunflower oil in a frying pan and fry the cutlets on both sides until golden brown.
6. When finished, turn off the heat, cover the container with a lid and leave the dish to serve.

How to submit?

Breaded chicken schnitzels should be served hot. You can do this on a shared platter or in portions. The dish looks very beautiful served on a large round plate with a bed of lettuce leaves.

You can scatter cherry tomatoes and boiled quail eggs, divided in half, in random order. Some housewives decorate the dish with chopped herbs or green onions. A flower cut from red or yellow bell pepper is placed in the middle.

For a more modern presentation, you will need a rectangular white dish. The schnitzels are laid out in a cascade, with lemon slices, radishes and parsley sprigs placed in the corners.

The versatility of chicken cutlets is that they go well with any side dish. Children can be pleased with French fries or mashed potatoes; for adults, rice or even pasta is suitable. Adherents of the principles of proper nutrition are recommended to combine a protein product with fiber, which is found in abundance in vegetables. Vegetable stew or ajapsandali will perfectly complement the dish. Be sure to place a plate with a salad of fresh tomatoes, cucumbers and onions on the table.

Sauces will be a pleasant addition to a tasty and healthy dinner. It is better to put several different toppings on the table at once, so that each family member can choose an additive to their taste. Standard ketchup, curry or barbecue sauces are also suitable for schnitzel.

It will be perfectly complemented by Georgian tkemali or satsebeli, which can be made at home. To do this, you need to mix one tablespoon of tomato paste, half a teaspoon of adjika in a small bowl, add a little water to get a mixture with the consistency of liquid sour cream. Next, chopped cilantro, dill and salt and pepper are added to the ingredients. The perfect sauce is ready.

For the recipe for Turkish chicken schnitzel, watch the video below.

Almost no holiday table is complete without meat. But in everyday life you can’t live without it either. An excellent option to decorate a dinner with your family or just treat yourself is schnitzel.

This dish originates in Austria and is a layer of meat, thinly pounded, breaded and quickly fried in a frying pan or in the oven. This delicacy can be prepared from any type of meat, but in our country pork schnitzel is especially popular and loved. Let's look at several instructions for preparing this dish step by step with photos and study some of the nuances that will help make the dish especially tasty.

Classic pork schnitzel in a frying pan

The main feature of this delicacy is the large size of the meat piece, about the size of a palm, and, of course, the breading. It usually consists of an egg and crackers. But many other varieties have been invented, including various spices, cheese, and vegetables.

Before you cook pork schnitzel, check out a few subtleties:

• Experienced cooks advise purchasing meat from the upper part of the animal’s hind legs;
• You should try to cut the pieces into a rectangular shape and always across the grain;
• The thickness of the pieces should not exceed 1.5 cm. This will allow the meat to fry well without increasing the cooking time;
• Breading is a very important part of the dish. It is better to choose coarse crackers larger than a millimeter in size, exclusively from white bread. Thanks to them, the meat will be juicy, with a thick crispy crust;
• You can make your own breadcrumbs. To do this, grate a 400-gram dry loaf. The crumb should be approximately 5 mm. Place it on a baking sheet with parchment and simmer in the oven at 100 degrees for 7-10 minutes, then stir and leave for another 5 minutes. If the crumbs are too large, you can rub the crackers between your palms to the desired size;
• The classic version of the dish involves beating pork. But you don't have to do this. Then you need to make small cuts with a knife over the entire surface of the meat so that it does not shrink during frying;

• The broken piece should have a thickness of no more than 4-6 mm. These are the standards of the famous Viennese dish. It also needs to be slightly cut along the edges and salted;
• While frying, periodically lift and shake the pan slightly. In order for the meat to be juicy and not dry out, its surface must be constantly in oil.

Now let's look at the very scheme by which pork schnitzel is prepared in a frying pan. To do this you need:

• Pork – 650 g (loin is best);
• Breadcrumbs – 120 g;
• 2 eggs;
• Vegetable oil – 140 g;
• Flour – 80 g;
• Lemon – 1 piece;
• Salt, ground pepper and paprika - to taste;

Let's start cooking at home:

1. Cut the meat into layers 1.5 cm thick and beat with a hammer, preferably with its flat side. For convenience, you can wrap the pieces in film;
2. In a bowl, make a flour mixture with salt and spices;
3. We are preparing a special mixture - . To do this, beat the eggs in another container. To make the future dish tender, you can add a little milk and beat the eggs with it. You can also use 15% fat sour cream at the rate of 1 large spoon for 2 eggs;
4. We reserve the third flat plate for breadcrumbs;
5. Roll the piece of meat in the mixture from the first bowl, then dip it into the second plate with beaten eggs and immediately place it in breadcrumbs;
6. We transfer our meat to a frying pan with well-heated vegetable oil;
7. Fry for 2-3 minutes in boiling oil on each side until browned;
8. The dish is served hot with a side dish of potatoes or vegetables. Garnished with a slice of lemon.

Pork Schnitzel with cheese breading in a frying pan

An interesting recipe for pork schnitzel, where one of the ingredients for the breading is cheese. You need to prepare:

• Pork tenderloin – 600 g;
• Hard cheese – 150 g;
• Flour – 120 g;
• 2 eggs;
• Vegetable and butter - 50 g each;
• Salt and pepper mixture - to taste;
• Breadcrumbs.

The cooking scheme is simple:

1. Prepare the meat in the same way as in the previous recipe, then rub salt and spices into the pieces and leave to soak for 15 minutes;
2. Pour flour and breadcrumbs into different containers, add three cheeses, and beat the eggs in a separate bowl;
3. Heat a mixture of oils in a thick-bottomed frying pan;
4. We first roll the pork in flour, then dip it in the egg mixture, then in grated cheese, and finally in breadcrumbs;
5. Transfer the pieces to a frying pan with a mixture of boiling oils and fry over medium heat until browned;
6. We take out the finished schnitzel breaded with cheese and place it on a plate covered with paper napkins. This will allow excess oil to drain. A tasty and satisfying meal is ready.

Chopped pork schnitzel in a frying pan

Another equally popular version of your favorite dish. Includes:

• Pork (pulp) – 700 g;
• Breadcrumbs – 160 g;
• 1 egg;
• Meat spices and salt - to taste;
• Sunflower oil – 100 ml;
• Flour – 100 g;

The cooking process is also simple:

1. The washed and dried meat is cut into small pieces and transferred to a deep plate;
2. One egg is driven in here, spices and salt are added. If you don’t really like herbs, you can limit yourself to ground pepper instead;
3. From small pieces, form several large oval oblong pieces;
4. Fill a separate bowl with breadcrumbs;
5. How to fry chopped schnitzel? To do this, heat the oil in a frying pan, place the resulting single pieces of meat in flour, then roll in breadcrumbs and transfer to the frying pan;
6. The frying process depends on the thickness of the meat, but usually it lasts a little longer than in the first recipe, somewhere up to 7-10 minutes on each side;

Pork schnitzel recipe in the oven

To get a more tender dish that is not greasy or difficult to digest, you can cook pork schnitzel in the oven. To do this you need (per 3 servings):

• Pork tenderloin – 600 g;
• Flour – 3 large spoons;
• Mayonnaise – 4 large spoons;
• 1 egg;
• Salt – 1 small spoon;
• Spices for pork and ground black pepper - half a small spoon;
• A little vegetable oil;

Cooking pork Schnitzel step by step:

1. We prepare and beat the meat as in the first recipe;
2. Coat the pieces with mayonnaise and place in the refrigerator, marinate for half an hour;
3. Combine salt, spices and flour on a flat plate;
4. In a separate container, lightly beat the egg;
5. We take out the pork, then dip each piece into the flour mixture, then into the egg and finally again into the flour;
6. Preheat the oven to 200 degrees. Grease a baking tray with butter or line it with baking paper and place our meat on it. You can place onion rings on top or grate cheese. This is at your discretion;
7. Keep in the oven for 40 minutes;
8. Serve the finished dish hot with any side dish, be it potatoes, buckwheat or vegetables.

So you have learned all the secrets of how to cook pork schnitzel. This dish will help decorate any holiday with friends, and make simple family gatherings unforgettable.

Video: Cooking classic Viennese Schnitzel

Every cook knows that the main difficulty when cooking chicken is to maintain the juiciness of the meat and not dry it out. That is why chicken schnitzel is fried or baked in breading, batter, or cheese lezone and flour. Below we present all three recipes, we advise you to try each of them and choose which one you and your family like.

Recipe for chicken schnitzel in breadcrumbs

This recipe is a kind of classic - this is the kind of chicken schnitzel that is usually served in many canteens, cafes and restaurants, both in our country and abroad. Of course, the strictly classic recipe uses a minimum of ingredients, but we will allow ourselves to expand this list a little in order to emphasize the aroma of the most tender meat.

Ingredients

• Chicken fillet – 4 pcs;
• Premium flour – 1.5-2 cups;
• Chicken eggs – 4 pcs;
• White bread breading – 2 cups;
• Black pepper - to taste;
• Paprika – 3 tbsp;
• Mustard powder – 1.5 tsp;
• Salt – 0.5-1 tsp;
• Ginger powder – 1.5 tsp;
• Granulated garlic - 1.5 tsp;
• Sesame – 2.5 tbsp;
• Sunflower oil - for frying.

How to cook breaded chicken schnitzel

1. Rinse the chicken fillet under running water, remove pieces of bones, if any, and any films and cartilage. We do not violate the very structure of the meat - the piece must remain whole.
2. We cut each fillet lengthwise to form a kind of layers of meat twice as thin as the original piece. We blot each layer with paper napkins or towels.
3. Now the meat needs to be beaten. To prevent splashes from scattering throughout the kitchen, place the pieces in a plastic bag or cover with cling film. We tap them very slightly on each side with the flat side of the hammer or the side with large teeth.
4. We prepare three wide bowls, their diameter should be such that a piece of chicken fits evenly inside and can be turned over. In one of them we break the eggs and beat them, in the other we add flour, and in the third we add flour and spices with sesame seeds. Also add about half or a whole teaspoon of salt, a little pepper and mix.
5. Pour sunflower oil into a wide and fairly deep frying pan (you will have to top it up after each batch). You need to pour in enough oil so that during the frying process it covers the schnitzels by about half their thickness.
6. We put the frying pan on medium heat and let the oil warm up properly, while we prepare our fillets ourselves.
7. Place a piece of chicken in a bowl with flour, turn it over and transfer it to a bowl with a beaten egg. After this bowl, transfer the fillet into a container with breading, coat on both sides and place in a frying pan.
8. Fry each piece for 3-5 minutes on each side, during which time they should acquire a golden crispy crust.
9. Place hot fried pieces of chicken meat on napkins or a paper towel to absorb excess fat.

You can serve these chicken schnitzels with a salad of young vegetables, mashed potatoes or any other side dish. You can also invite your family to try this dish along with different sauces, for example, barbecue sauce.

Tender chicken schnitzel in batter

Ingredients

• - 4 things + -
• — 2-3 pcs + -
• — 200 ml + -
• - for frying + -
• - 10 tbsp. + -
• Breadcrumbs- 1 tbsp. + -
• — 100 ml + -
• - taste + -

How to fry chicken schnitzel in batter

1. We prepare the fillet for the cooking process - wash it, remove connective tissue and films.
2. We cut each fillet horizontally to form layers approximately 1 cm thick.
3. Cover each piece with cling film or place it in a plastic bag and lightly beat it on each side with a hammer.
4. Rub both sides of the meat with salt and pepper. About a pinch on each side.
5. Break the eggs into a deep bowl and beat them until smooth, pour in the milk, add crackers and about 7 tbsp. flour, as well as salt. You can use a mixer to mix all the ingredients evenly.
6. We begin to pour carbonated mineral water into our batter, it will give it airiness. Pour in enough of it to make the mixture thick enough, but not clogged (after the first schnitzel, you can adjust the thickness of the batter by adding more mineral water or flour).
7. Pour oil into a large frying pan; its level should be approximately equal to the thickness of your finger. Place the dishes on medium heat and wait for the oil to warm up properly.
8. Pour the remaining flour onto a flat plate and roll the first piece of chicken in it. Shake the fillet a little to get rid of excess flour, dip it in the batter and transfer it to the frying pan.
9. Fry each piece for 2-3 minutes on each side, then place on a paper towel to remove excess fat.
10. Add oil to the pan and fry the next piece.

When you take out the finished schnitzels, try to place them on the dish in one layer. Otherwise, those pieces that will be at the bottom will get wet and the batter on them will no longer be crispy.

Original chicken schnitzel in cheese sauce

There are many recipes that combine chicken meat with cheese, but how to combine these two ingredients if we want to make chicken schnitzel? Of course, you can sprinkle grated cheese on a ready-made dish, but it will be much tastier and more interesting if you add it to the lezon.

Ingredients

• Chicken fillets – 4 pcs;
• Wheat flour – 200 g;
• Salt and black pepper - to taste;
• Large eggs – 3 pcs;
• Hard cheese – 200 g;
• Sunflower oil - for frying.

How to make chicken schnitzels

1. Wash the chicken fillet, remove unwanted parts and divide in two with a horizontal cut.
2. Remove excess moisture from the surface of each piece using paper towels or napkins.
3. Place in cling film and lightly beat each piece with a hammer on both sides.
4. Set the meat aside for a while. Pour wheat flour into one bowl, add salt and black pepper. Mix everything until a homogeneous loose mass is obtained.
5. In another bowl, grate the cheese on a fine grater. The result should be very fine crumbs, so choose the type of cheese that is particularly hard, such as Parmesan.
6. Break the eggs here and mix everything well.
7. Pour vegetable oil into a frying pan and heat over medium heat. Meanwhile, roll each piece in the flour mixture on both sides, then lower into the leison.
8. Fry the schnitzels in a frying pan for 1-2 minutes on each side.
9. Place the half-finished pieces on a baking sheet lined with foil and place in the oven preheated to 200 degrees for 10-15 minutes.

This chicken schnitzel breaded with cheese is best served with boiled or baked potatoes, as well as fried mushrooms and fresh vegetables. To make the dish even more aromatic and unusual, before serving, squeeze a little juice from half a lemon onto the schnitzels and sprinkle with fresh chopped herbs.