How to cook schnitzel in a pan. Pork schnitzel in a pan: recipes. Ingredients for Juicy Pork Schnitzel

One of the most popular dishes of Austrian cuisine, which has long been known all over the world, is pork schnitzel. And today you will learn several recipes and ways to prepare it.

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How to cook pork schnitzel on the grill

Pork schnitzel in the oven

Chopped pork schnitzel

To prepare this dish, a thin layer of meat or its chopped version is usually used. The cooking method differs in that minced meat is used instead of the traditional whole piece.

Ingredients

• pork - 600 g;
• eggs - 1-2 pcs;
• crackers - 50 g;
• flour - 30 g;
• vegetable oil- 40-50 ml.

Refueling

• salt;
• pepper.

Cooking

1. The first stage of preparation is the preparation of all the ingredients. The ham is the best part of pork for schnitzel, which is worth buying for schnitzel. The meat must be thoroughly washed and dried. After we cut it with a knife into thin even layers. Then we cut the resulting pieces lengthwise.
2. We should get even bars about half a centimeter wide. At the end, we draw the blade across and get small cubes. It is desirable to beat off the resulting cut. To do this, cover it with cling film or put it in a clean plastic bag and carefully go through the meat with a hammer to beat.
3. The next step is to add pepper and salt. For convenience, you can transfer the chopped meat into a bag or a special Plastic container. After pour spices, add and shake well.
4. Put the whole mixture into a prepared bowl. Break the egg and mix with minced meat. We form the resulting mass into flat, oval cutlets and then bread them in breadcrumbs.
5. The final stage of preparation is frying the chopped schnitzel in a pan. Pour vegetable oil into the pan and wait until it warms up. Fry each cutlet for about 5 minutes on each side. If too much oil remains, it can be removed by putting already ready meal on soft paper, such as a napkin.

Everything is ready! Now you can bring the schnitzel to the table. This dish is also known not only for its taste, but also for its low calorie content. By technological map it is approximately 175 kcal per 100 grams.

Using this technology cooking chopped pork schnitzel, you can create an exquisite and tasty dish for your guests.

Marinade preparation

The schnitzel marinade will give your dish a richer flavor. To do this, do the following:

• grate onion and garlic;
• mix the resulting mass;
• sprinkle the meat with pepper and salt;
• grease the chop with the resulting mixture of garlic and onions;
• leave the meat to marinate for 1-2 hours.

If you prefer the meat to be juicier and tenderer, be sure to use this marinade recipe.

Popular Schnitzel Recipes

There are several popular recipes with schnitzel:

• in French;
• in a ministerial way;
• Viennese (classical).

Schnitzel in French

Delicious French style pork schnitzel recipe with cheese. Great option for serving with potatoes.

Ingredients

• pork - 600-800g;
• cheese - 150-200g;
• flour - 2 tbsp. spoons;
• eggs - 2 pcs;
• breadcrumbs- 50 g;
• melted butter - 3 tbsp. spoons.

Refueling

• pepper;
• salt.
• sauce:
• mayonnaise;
• garlic - 1-2 cloves;
• sour cream.

Step by step cooking

1. Cut the meat into thin even layers.
2. Hit each piece with a hammer.
3. Salt, pepper.
4. We put the oven to warm up to 200 degrees.
5. Make the sauce: mix finely chopped garlic, mayonnaise and sour cream.
6. Grate the cheese into a bowl.
7. Place the meat on a baking sheet or in a mold. It is not necessary to lubricate the container.
8. Put the onion, pour the sauce and sprinkle with cheese.
9. We put in the oven for 40 minutes.

Ministerial style pork schnitzel

An interesting technology for cooking pork schnitzel in a ministerial way using wheat bread instead of breadcrumbs.

Ingredients

• pork - 500g;
• egg - 1 pc;
• sour cream - 1 teaspoon;
• bread (preferably wheat) - 4-6 slices;
• sunflower oil.

Refueling

• pepper;
• salt.

Step by step cooking

1. Cut the pork into even layers 1 cm thick.
2. We beat off the resulting pieces with a kitchen hammer on both sides.
3. Salt, pepper.
4. Mix the egg with sour cream, beat until a homogeneous mass is formed.
5. We cut the bread into cubes.
6. We place the chops in a mixture of eggs and sour cream, and then breaded in slices of bread.
7. Pour oil into a heated frying pan and put the schnitzels.
8. Fry the pieces on each side for 5 minutes.

Wiener Schnitzel

The classic version of the dish, namely the Wiener schnitzel, is prepared using flour. Decorated with lemon and soaked in its juice.

Ingredients

• pork - 500-600g;
• flour - 60g;
• eggs - 2pcs;
• water - 50g;
• breadcrumbs - 80g;
• lemon - 1 pc;
• vegetable or olive oil- 100 ml.

Refueling

• pepper;
• salt.

Step by step cooking

1. Cut the meat into thin even layers.
2. Wrap with cling film or put in a plastic bag and beat off.
3. Roll in flour.
4. Dip in the beaten egg and water mixture and let drain slightly.
5. Breaded in breadcrumbs.
6. Pour oil into a hot frying pan and fry each piece on both sides for about 5 minutes.
7. Put the finished schnitzel on soft paper and let the oil soak in.
8. Cut the lemon into several pieces. Part of the slices is needed for decoration, and squeeze the juice from the rest onto a dish.

Pork schnitzel in a slow cooker

The advantages of a multicooker are known to every culinary specialist who loves to cook delicious and healthy food. Today, with the help of this assistant, you can cook anything, including the dish that interests us. So, let's find out more about the slow cooker pork schnitzel recipe.

Ingredients

• pork - 500g;
• eggs - 1 pc;
• flour - 50g;
• breadcrumbs - 80g;
• vegetable oil - 2 tbsp. spoons.

Refueling

• pepper;
• salt;
• herbs and spices - to taste.

Cooking

1. Slice the pork into 1 cm thick slices.
2. Salt and pepper (add spices if desired).
3. We wallow in flour.
4. Dip into the bowl with the broken egg.
5. We breadcrumbs.
6. We put it inside the multicooker and select the "Fry" or "Fry" function.
7. Set the time to 30 minutes.

Cooking meat in a slow cooker is practically no different from cooking on a grill, skillet or oven. The only difference is the ability to select the special function "Fry".

How to cook pork schnitzel on the grill

Almost everyone knows how to cook kebabs or meat on a barbecue, but not many people know how to cook pork schnitzel on the grill. Everything is very simple! Cooking schnitzel on the grill is practically no different from frying meat in a pan. However, in order to make pork tasty, it should be properly marinated in advance. So the meat will be juicy and soft.

Instructions on how to make grilled schnitzel.

Ingredients

• pork - 600g;
• vegetable oil - 3 tbsp. spoons.

Refueling

• pepper;
• salt;
• seasonings (optional)

Step by step cooking

1. Cut the meat into layers.
2. Lubricate each piece with oil.
3. Add spices and salt.
4. Put on the grill, fry on both sides for 2-3 minutes.

Pork schnitzel in the oven

One of the most habitual recipes cooking an Austrian dish is roasting pork schnitzel in the oven. The meat is well baked, saturated with aroma, becomes more tender and soft, and also retains most of the useful substances, which cannot be said about frying in a pan.

How to cook pork so that it is not only tasty, but also nutritious? If you wrap each piece of schnitzel in foil, you can save the maximum amount of minerals and vitamins, give the dish more refined taste and subtle fragrance.

How to cook schnitzel in the oven

Ingredients

• pork - 800g;
• hard cheese - 150g;
• onion - 1 pc;
• mayonnaise - 3-4 tbsp. spoons;
• vegetable oil - 80 ml.

Refueling

• salt;
• pepper;
• spices and herbs (optional)

Step by step cooking

1. Cut the meat into oval layers 1 cm thick.
2. Lightly beat each piece.
3. Peel and cut the onion into rings.
4. Grate the cheese on a large grater.
5. Turn on the oven to 180 degrees.
6. Put the onion on the schnitzel, then brush with mayonnaise and sprinkle with cheese.
7. Wrap each piece in aluminum foil and place on a baking sheet.
8. We put the baking sheet with the dish in a preheated oven and cook for 30-40 minutes at 180 degrees.

The dish is ready. Bon appetit!

Today I will have a classic pork schnitzel for dinner, which is prepared quite quickly and without much hassle. In fact, it is a tender and fragrant pork chop. As garnish will do mashed potatoes or pea porridge, baked vegetables, light salads with herbs or homemade pickles.

I have marinated in the photo White cabbage with beets. It is very important not to overdry the meat in the pan. And how to cook juicy and tender meat in a pan, I will tell you today and show you in step by step photo recipe.

In fact, everything is quite simple. The meat should be thinly sliced, beaten with a hammer and marinated. Then the pork will remain soft and tasty. The triple breading of flour, egg and breadcrumbs helps keep all the juices inside the meat, making it an unforgettable taste.

List of ingredients

• 500 g pork
• 1 egg
• 1 onion
• 3 garlic cloves
• 1 roll
• 100 g wheat flour
• 100 ml sunflower oil
• salt to taste
• 0.5 tsp ground black pepper
• 0.5 tsp seasonings for meat

Cooking instructions

Wash the pork flesh, dry with paper towels. Cut the meat into portioned pieces 1-1.5 centimeters thick.

We put the chopped meat between two pieces of cling film and beat it carefully with a culinary mallet.

Peel the onion and garlic. We cut the onion into several parts and put it together with garlic in a blender bowl.

Grind vegetables until puree.

Pepper the chopped pieces of pork and grease with the resulting slurry of onion and garlic.

If you marinate the meat for more than one hour, then you can salt it right away. Otherwise, it is better to add salt to the breading.

Leave the pork to marinate for 30 minutes, longer if possible. You can also use mustard or kefir for the marinade.

Cooking breading for schnitzel

In the meantime, let's prepare the breading. Before cooking pork schnitzel, I pre-frozen a loaf in the freezer. A baguette or savory bun is also suitable. Grind the bread in a blender bowl until large crumbs are obtained. For convenience, pour the breading into a deep plate.

Mix in a separate bowl wheat flour, salt, seasoning for meat and black pepper.

In the third bowl we will combine egg and a tablespoon cold water. Thoroughly beat the mixture so that it becomes homogeneous.

Fry in a frying pan

Roll the pork pieces in flour and spices.

Then dip the meat in the beaten egg.

Then roll it in breadcrumbs.

Put the breaded meat in a pan with very hot sunflower oil. Fry the schnitzel until golden brown on both sides.

There are many dishes that every housewife would like to cook, and pork schnitzel is one of them.

Juicy meat in a golden, crispy crust is the dream of any "meat-eater", so go ahead - to new culinary achievements with simple recipes pork schnitzel in a pan!

Pork schnitzel in a pan - general principles of cooking

Many establishments serve pork schnitzel, formed from twisted or finely minced minced meat. This is fundamentally not true. Schnitzel - with him. lang. "tenderloin", i.e. in fact, it is a broken piece of pork pulp without fatty layers, fried in breading in a large amount of oil.

To prepare a delicious schnitzel, a thin layer of pork is lightly beaten off, then breaded. For breading, you can use only crackers, or you can complicate the process a little and make triple breading: beaten eggs, flour, crackers. If desired, you can add dried garlic, spices to the breading: curry, oregano, herbs, pepper, paprika. But salting the schnitzel is recommended in a ready-made form - it is believed that this way the meat turns out juicier.

Deep frying is used. cast iron pan or a deep fryer, in which odorless oil is first heated, and after that the prepared schnitzel is laid out. Pork is fried on both sides until golden and crispy.

Usually, pork schnitzel is served without a side dish, unless you can decorate the dish with beautifully chopped vegetables and fresh herbs. Delicious schnitzel with various sauces: sour cream, mayonnaise-garlic, cheese, spicy tomato.

1. Pork schnitzel in a pan

Ingredients:

650 grams of pork loin;

Breadcrumbs;

80 grams of wheat flour;

Vegetable oil;

Ground black pepper, ground paprika, salt, lemon.

Cooking method:

1. Initially prepare the meat. Pork is cut into large layers with a width of no more than 1.5 centimeters and beaten with a hammer.

2. Then the flour is mixed with salt, paprika, pepper.

3. Beat the eggs. For the tenderness of the schnitzel, the eggs are mixed with milk or plain water.

4. Breadcrumbs are added to a flat plate.

5. Then the schnitzel is processed as follows: a mixture of flour with pepper, salt, beaten eggs, breadcrumbs.

6. The meat is fried in a pan in vegetable oil for about 2-3 minutes until golden brown, then bring to full readiness over low heat for 3 minutes.

7. Schnitzel is served with a slice of fresh lemon.

2. Pork schnitzel in a pan with cheese

Ingredients:

600 grams of pork tenderloin;

120 grams of wheat flour;

two testicles;

150 grams of hard or semi-hard cheese;

50 grams of drain and grow oils;

A mixture of ground peppers, coarse salt;

Breadcrumbs.

Cooking method:

1. The meat is cut across its fibers into pieces in the form of steaks 1.4-1.8 centimeters wide and beaten a little. Each piece is rubbed with a mixture of peppers and salt, after which it is removed to the side for 9-11 minutes for impregnation.

2. Now you can start breading. Flour is poured into a suitable container, crackers separately. Cheese is rubbed in the third, eggs are beaten in the fourth.

3. After marinating the beaten pork, the mixture of oils is heated in a pan. Schnitzels roll in the first plate with flour, beaten eggs, grated cheese, breadcrumbs. Fry in a skillet until golden brown.

4. Cover a flat plate with paper towels, lay the finished schnitzel on top. Wait a couple of minutes for the oil to drain out. Delicious meat is ready.

3. Pork schnitzel in a pan of coarsely minced meat

Ingredients:

700 grams of meat pulp;

160 grams of paneer crackers;

100 grams of sunflower oil;

dried garlic;

Spices for meat and salt.

Cooking method:

1. First, meat is processed. The fillets are washed, dried with paper napkins, towels. All films and veins are removed from the pork. Then the meat is cut into small pieces and put in a deep bowl.

2. One egg, spices, garlic, salt are added to the pork. All ingredients are thoroughly mixed to form oblong schnitzels. If a spicy taste undesirable, it is allowed to limit yourself to black ground pepper.

3. Two eggs are beaten. Purchased or homemade breadcrumbs are poured into a separate bowl.

4. Vegetable oil is thoroughly heated in a pan.

5. Pork is dipped in flour and rolled in breadcrumbs, carefully transferred to the pan. Roasting chopped schnitzels takes a little longer, and the exact duration of the procedure is determined by the thickness of a single piece of meat. Estimated time for each side is 3.5-7 minutes.

4. Pork schnitzel in a pan in an omelette

Ingredients:

Olive oil for frying meat;

A mixture of peppers;

Breadcrumbs;

50 grams of milk with a fat content of 3.5;

Wheat flour;

One chicken egg;

Pork for four steaks.

Cooking method:

1. Prepared steaks are salted and peppered on both sides.

2. The meat is gently beaten with a hammer. Then it is wrapped in polyethylene.

3. Egg and milk are beaten like an omelette.

4. Heat the olive oil in a deep frying pan. Each steak is rolled in sifted flour, scrambled eggs, breadcrumbs.

5. The meat is fried on each side in vegetable oil until golden brown. For successful cooking, schnitzels should not touch the walls and each other. Fry over medium heat for about 4-5 minutes. To form classic folds, it is recommended to gently shake the pan.

6. Dip the finished schnitzel with a paper towel, removing excess vegetable oil.

7. Serve with fresh or canned vegetables.

5. Pork schnitzel in a pan with herbs and mustard

Ingredients:

Pork fillet for 6 schnitzels;

1 - 2 tablespoons of mustard;

garlic clove;

Salt and pepper to taste;

A couple of tablespoons of sunflower oil and breadcrumbs;

hard cheese;

Dill and parsley.

Cooking method:

1. Pork meat is washed and dried with a paper towel, beaten, salted and peppered.

2. Cheese is grated. Greens and garlic finely chopped. Add breadcrumbs, mustard, salt and pepper. Everything is thoroughly mixed.

3. For each piece of beaten pork spread the resulting mass.

4. Pork is rolled into a small roll or folded in half, securing with a toothpick.

5. Schnitzels are fried in a skillet using vegetable oil for about 10-15 minutes on each side, first over high heat until crusty, then at moderate heat until cooked.

6. An additional step is to bake the schnitzels in the oven for 15 minutes. Before placing the schnitzels in the oven, you can additionally sprinkle the meat with grated cheese.

6. Pork schnitzel in a pan with cognac

Ingredients:

A kilogram of pork neck;

100 milliliters of cognac;

200 grams of wheat flour;

200 milliliters of water;

100 milliliters of vegetable oil;

4 chicken eggs;

Greens to taste;

Salt, pepper, seasonings for meat.

Cooking method:

1. The meat is cut into steaks, beaten.

2. Mix salt, pepper, spices with cognac, grease the schnitzels. Prepared pork is cleaned in the refrigerator for pickling.

3. Batter is prepared on the basis of all other ingredients (eggs, chopped greens, water, flour). Products are thoroughly beaten with a whisk.

4. Chops are laid out in batter and left for an hour.

5. Gently take out the schnitzels directly with the batter and lay them on the thoroughly heated oil.

6. Fry on both sides.

7. Pork schnitzel in a pan with cheese crust

Ingredients:

480 grams of pork loin;

380 grams of cheese;

Spices to taste.

Cooking method:

1. They take the meat and cut off the fatty layers from it, keeping them.

2. Pork is wrapped in a film and beaten off.

3. Sprinkle the beaten meat with salt, pepper and seasonings.

4. The next step is to prepare the breading. To do this, use one egg and 80 grams of cheese per schnitzel. Cheese is grated and mixed with eggs. The proportions are respected, otherwise the schnitzel will not work.

5. Now the meat is fried in vegetable oil in a pan over low heat: put the breading on one side, spread this side down.

6. The meat is fried for about 3 minutes over high heat.

7. The rest of the breading is spread on top, carefully turned over, and the pork is fried again. As a result, the meat is fried on both sides.

8. Now the schnitzel is cooked in an oven heated to 180 degrees. This will take about 5 minutes.

9. Serve with greens.

Pork Schnitzel in a Pan - Tricks and Useful Tips

To make the schnitzel beautiful, it is better to cut the meat with a good sharp knife.

So that the pork does not fly apart in pieces, it is advisable to beat off the raw schnitzel not with the teeth of the hammer, but with its back.

You can reduce the noise while beating the meat by placing a wet towel under the plank.

To prevent pieces of meat from flying around the kitchen when beating, simply cover the pork with cling film.

To make the meat juicy and not dry, be sure to preheat the oil and quickly fry the pork on both sides over high heat. Only after the schnitzel is covered with a crust, you can make the flame moderate.

In no case do not fry frozen or not completely thawed meat - you will get fried pork, not schnitzel. It is best to get the meat out of the freezer in advance.

If you don’t have a lean tenderloin, but a fatty piece of pork, it doesn’t matter. Carefully cut off excess fat and rub the meat dry. mustard powder to neutralize fats. In addition, the schnitzel will acquire an interesting spicy aftertaste.

Pork schnitzel is a product of classic Austrian cuisine. This is a chop covered with a crispy fragrant crust.

It was originally made from veal, but now this dish has many variations from almost any type of meat. And although Austria is his homeland, he has long won fans around the world.

Schnitzel can decorate any festive feast. It is not a shame to apply for a birthday, wedding or reception. At the same time, schnitzel will become a dish for a warm family dinner.

It will take about 1.5 hours to cook pork schnitzel.

According to this recipe, the meat is spicy and juicy. Crispy breading acts as a shell that keeps all the most delicious inside.

For him we need:

• pork neck - 0.5-0.7 kg;
• chicken eggs - 2 pcs;
• water - 2 tbsp. l;
• salt, black pepper;
• breadcrumbs;
• garlic - 1-2 tooth;
• onion - 1 pc;
• flour;
• refined sunflower oil.

Cooking:

1. Take a good piece of the neck, it is good if it is marbled with thin layers of fat. Wash and dry the meat, then cut across the grain like chops. The thickness of the pieces should be 1.5 cm.
2. Lay the meat out on the board. Sprinkle with pepper and salt. Cover with cling film and beat well.
3. Chop the onion and garlic in a blender. Grate the chops with the resulting gruel and set aside for 15 minutes to marinate.
4. Prepare the breading. To do this, take dried White bread without a crust and grate on a fine grater or chop in a blender. You can take fresh bread, grind it into crumbs and lightly dry it in the oven.
5. Take two flat plates. Pour flour into one, breadcrumbs into the other. To keep the breading, you need a mixture of water and eggs - lezon. Break 2 eggs into a deep bowl, add a pinch of salt and 2 tablespoons of water, beat with a fork.
6. Roll each chop in flour, then dip in seasoning, and then in breadcrumbs.
7. Heat up a pan with sunflower oil. Carefully place the schnitzels in the pan and fry for 5-7 minutes on both sides.
8. After frying, lay the finished schnitzels on a paper towel to get rid of excess oil.

Pork schnitzel can be served with a side dish of potatoes, vegetables, or as an independent dish. Fits like red tomato sauce, and sour cream with garlic.

The dish will appeal to even selective gourmets. It turns out tasty, satisfying and very appetizing in appearance.

Would need:

• pork pulp - 0.6 kg;
• cold water - 2 tbsp. l;
• chicken egg - 1 pc;
• salt, spices for meat;
• white bread crackers;
• Wheat flour;
• mayonnaise;
• refined sunflower oil.

Cooking:

1. Wash the meat and pat dry with a paper towel. Cut into 1.5-2 cm flat pieces.
2. Make notches all over the chops with a sharp knife. Sprinkle with salt, spices and grease with mayonnaise. Send for 30 minutes in the refrigerator.
3. In a deep bowl, beat the egg with water and a pinch of salt - lezon. Sprinkle flour and breadcrumbs into two bowls.
4. Dip each schnitzel in flour, seasoning and breadcrumbs. Put on a greased baking sheet and send to an oven preheated to 200 ° C.
5. Bake for 40-45 minutes.

A good alternative to the classic schnitzel from a whole piece of meat can be chopped schnitzel. This recipe is useful if the meat is not quite suitable for frying chops from it. It is easy to eat without a knife.

Would need:

• pork - 0.6 kg;
• salt pepper;
• eggs - 1 pc;
• flour - 0.03 kg;
• crackers - 0.05 kg;
• vegetable oil.

Cooking:

1. Wash and dry the pork. Lay out on a board and cut into 1x1 cm cubes. Then cover with clingfilm and beat lightly.
2. Put the chopped meat in a bag. Pour flour, salt and pepper into it. Shake well so that they are evenly distributed over the meat.
3. Place the pork in a bowl and beat in the egg. From the mass, form oval "chops" and roll in breadcrumbs.
4. In a well-heated frying pan, fry the chopped schnitzels in a sufficient amount of oil for 5-7 minutes on each side.

Schnitzel with cheese and tomatoes

As a main course for holiday table you can cook an elegant schnitzel with cheese and tomatoes. None of the guests can remain indifferent to such a treat.

• pork tenderloin - 0.7 kg;
• egg - 1 pc;
• flour - 0.5 cups;
• cold water - 2 tbsp;
• salt, spices;
• mayonnaise;
• hard cheese with a fat content of at least 50%;
• tomatoes - 2 pcs.

Cooking:

1. Wash the cutout and pat dry. Cut across the grain into 1.5 cm thick pieces.
2. Gently beat with a hammer and rub with salt and spices. Coat each chop with mayonnaise.
3. Prepare lezon and flour for breading.
4. Dip the meat first in flour, then in seasoning and again in flour. Put on a baking sheet and send to the oven preheated to 200. Bake 30 minutes.
5. Remove the schnitzels from the oven, lightly grease each with mayonnaise, top with chopped tomato and grated cheese. Return to oven for another 10 minutes.

Each of these recipes is a combination of simplicity and sophistication.

Many people mistakenly believe that a schnitzel is a large flat cutlet made from minced meat minced or twisted in a meat grinder.

Let's try to figure out what a real schnitzel is and how to fry a pork schnitzel in a pan correctly so that it turns out soft and juicy. There are many recipes for chop meat: from beef, lamb, chicken, turkey, but today we will cook the classic, and beloved by many, pork schnitzel.

This dish comes from Austria and means "thinly sliced" in German. In fact, this is a kind of chop, which is breaded in an egg, breadcrumbs and deep-fried until crispy.

Pork schnitzel: recipe in a pan

Ingredients

• – 500-600 g + -
• - 150 g + -
• - 2 pcs + -
• - 50 g + -
• - 100 g + -
• Breadcrumbs- 100 g + -
• - taste + -

How to make pork schnitzel in a pan

1. Wash pork meat and pat dry. It is best to use tenderloin for schnitzel, but you can also use ham, loin or low-fat neck.
2. We cut the pulp across the fibers into thin wide layers (1-1.5 cm) - about the size of a man's palm.
3. Put the pork pieces on a damp board, cover with cling film and carefully beat off. So that the chops do not stick to the board, lightly moisten it with water.
4. Salt and pepper the meat to taste.
5. We prepare the seasoning for the schnitzel: break the eggs into a small container, add the cream, a pinch of salt and beat well.
6. We take two large flat plates - pour flour on one, crackers on the other. Dip the meat in flour, then dip in the seasoning and coat in breadcrumbs.
7. Pour a sufficient amount of vegetable oil into a preheated pan, as the bread crumb absorbs fat.
8. Put the schnitzels in boiling oil, fry on both sides until cooked. Put the cooked meat on a paper towel to remove excess fat.

During cooking fried meat a natural question arises: how long to fry pork schnitzel in a pan? It depends, first of all, on the thickness of the beaten meat, as well as the strength of the fire (stove temperature).

Well-beaten meat half a centimeter thick will be fried over medium heat for 5-7 minutes on both sides. If frying longer, the schnitzel may burn, as well as become dry and tough.

A triple layer of breading creates a dense shell that preserves the juiciness and unique taste of the meat. The result is a mouth-watering juicy schnitzel inside with a golden crisp on the outside. If you add a teaspoon of curry to breadcrumbs, it will be even tastier!

When ready, the schnitzel should be the size of the entire plate. Schnitzel looks very noble with a slice of lemon and sliced ​​\u200b\u200bfresh vegetables.

How to cook garlic-onion schnitzel

This variation classic recipe differs in that before breading, we grease the pork chops with a mixture of garlic and onions.

To prepare garlic-onion mass, we need:

Ingredients

• Onion - 1 pc;
• Garlic - 2 cloves;
• Salt - to taste.

How to fry pork schnitzel with garlic

1. Peel the onion and garlic, chop, add salt and mix well.
2. The resulting fragrant mass is rubbed into the pork pulp.
3. Further steps - according to the already known algorithm.

Pork schnitzel in a pan with cheese

This recipe will be appreciated by real gourmets. To do this, at the stage of breading, we dip our broken pieces in grated cheese. The breading process will consist of four stages:

• Roll the meat in flour.
• Immerse the pieces in a lezon of egg and cream.
• Dip chops in grated cheese.
• Breaded in breadcrumbs.

Pork schnitzel is a completely self-sufficient dish. Therefore, it can be served separately - without a side dish, or in a harmonious ensemble with vegetables, potatoes or buckwheat.

Pork chops in the Schnitzel Dritzel oven, video recipe

In the video you will see how to cook tender and juicy pork chops in the oven. All the secrets of juiciness and roasting are revealed!