Pork schnitzel breaded with breadcrumbs. Pork schnitzel is the meat “king” at any celebration

Pork schnitzel is an excellent treat for both festive and everyday tables. Our recipes will help you find new ways to prepare this dish using a variety of ingredients - from the simplest to the most unusual.

Fry meat in a frying pan simply, quickly and deliciously.

Ingredients for 800 grams of pork:

• oil (olive or vegetable);
• one hundred grams of cheese (semi-hard);
• salt, spices.

Cooking method:

1. The pork flesh is washed under running water, and after the water has drained, the meat is additionally blotted with a napkin.
2. On the cutting table, cut it into flat portioned pieces, lay them out and beat them on both sides.
3. After this, sprinkle the workpieces with salt and roll in seasonings.
4. Fry in a well-heated frying pan over high gas, first on one side, and then turn over with a wooden spatula and fry the pork on the other.

Place the finished schnitzels on a large flat dish. If desired, you can sprinkle them with grated cheese while the meat is still hot.

How to cook a meat dish in the oven

Bake pork schnitzel with potatoes and mushrooms in the oven according to the recipe below.

Ingredients for 600 grams of pork pulp:

• onions – 2 pcs.;
• champignons (or other mushrooms) – 200 g;
• ground pepper;
• milk – 0.2 l;
• potatoes – 7 pcs.;
• grated cheese;
• two eggs (C1);
• salt;
• wheat flour – 60 g;
• fat for lubrication.

Cooking method:

1. The pork is washed and lightly dried. Lay out on a wooden board and cut into flat pieces. On a flat surface, beat the meat with a hammer on each side. Salt, rub with spices and pepper.
2. The pre-prepared meat is lightly fried on both sides in a frying pan.
3. Peeled potatoes are washed, cut into discs and lightly fried in another frying pan.
4. The mushrooms are chopped, then they are fried in a frying pan. The onion is cut into half rings.
5. Break the eggs into a bowl, mix them with milk (warm), add two tablespoons of flour and grated cheese.
6. Place the meat in the middle of the baking dish. Potatoes are placed along the edges around the schnitzels and generously sprinkled with mushrooms. Pour the milk-egg mixture on top and sprinkle with chopped onions.
7. The dish is placed in the oven and baked for half an hour. Bon Appetit!

Before frying pork schnitzel in a frying pan, remove the veins from the meat - this way it will not lose its shape. In addition, the fewer veins in the pulp, the tastier the dish will be.

Chopped pork schnitzel

Tired of whole cuts of meat? Prepare chopped schnitzel from young pork meat.

Ingredients:

• kilogram of pork;
• four onions (onions);
• sour cream – 1 glass;
• 1 – 2 eggs;
• seasoning;
• one clove of garlic;
• 1 – 2 tbsp. spoons of wheat flour;
• salt;
• optional, 500 grams of mushrooms.

Cooking method:

1. The meat is washed, cut into small rectangles and placed in a deep bowl.
2. The onion is peeled and finely chopped. The garlic is squeezed through a grinder and both vegetables are added to the meat.
3. The composition is salted, peppered, eggs are beaten in, sour cream and flour are added and mixed.
4. The meat is fried in a frying pan greased with oil. If desired, you can also mix it with finely chopped mushrooms - it will turn out even tastier. Spoon the mixture like pancakes. Bon appetit!

Recipe for cooking in a slow cooker

If you have very little time, and guests are already on the doorstep, you can cook schnitzel in a pressure cooker with the addition of potatoes and mushrooms.

Ingredients:

• half a kilogram of pork pulp;
• mushrooms – 200 grams;
• sour cream – 150 grams;
• potatoes – 5 – 6 pieces;
• salt, spices;
• vegetable oil;
• fresh greens.

Cooking method:

1. The meat is cut into flat, preferably square, pieces and beaten on both sides.
2. Lubricate the multicooker bowl with vegetable oil, turn on the “Frying” function and fry the meat pieces on each side.
3. At this time, finely chop the mushrooms. Peel the potatoes and cut into strips. Chop the onion.
4. The prepared ingredients are placed on the meat in a slow cooker. Add salt, pepper and seasonings to taste.
5. Close the lid and cook until all the products are ready in the “Stew” mode. When ready, sprinkle the dish with finely chopped fresh herbs.

When beating meat, cover it with cellophane or cling film - this will prevent splashes from flying around the kitchen.

Breaded

For variety, bread the pork schnitzel in breadcrumbs.

Ingredients for 700 grams of pork pulp:

• oil (olive) – 50 grams;
• cream – 0.1 l;
• 50 – 60 g wheat flour;
• half a liter of water;
• breadcrumbs;
• salt, seasonings.

Cooking method:

1. The meat is washed, cut into pieces, laid out on a flat surface and beaten on both sides.
2. Breadcrumbs are mixed with cream, a little flour is added and salt is added.
3. Heat a greased frying pan well.
4. The meat is rolled in the prepared mixture on both sides and quickly placed in a hot frying pan. Fry the workpieces with the lid closed on high gas on each side. Breaded schnitzel is ready!

Cooking like a minister

In tsarist times, this pork dish was called “royally”, but today it is a little more modest – ministerial. Let's share the recipe.

Ingredients:

• kilogram of young pork pulp;
• potatoes – 5 – 6 pcs.;
• cooking oil (this is important!);
• bulb onions;
• mushrooms – 200 – 300 grams;
• mayonnaise sauce;
• semi-hard or hard cheese.

Cooking method:

1. The meat pulp without veins is cut into flat rectangular slices. Lightly fry them in a frying pan greased with cooking oil.
2. Place the meat on a baking sheet or other baking dish.
3. Peeled potatoes are cut into slices and covered with meat, laying them beautifully and evenly.
4. Finely chop the mushrooms and onions and sprinkle them over the meat and potatoes. The dish is salted, seasoned, smeared with mayonnaise sauce (no more than 67% fat) and sprinkled with grated cheese.

The future schnitzel is sent to the oven to bake until it has an appetizing crust.

Pork chop schnitzel

To diversify a boring menu, cook pork schnitzel in the oven according to a French recipe.

Ingredients:

• pork pulp (half a kilo);
• potato;
• three onions;
• grated cheese – 300 grams;
• mayonnaise;
• salt, spices.

Cooking method:

1. The meat is washed and left to dry. After twenty minutes, it is cut into portions with a sharp knife - flat pieces. They are lightly beaten, salt and seasonings are rubbed in and left to soak in spices for twenty minutes.
2. Meanwhile, finely chop the onion and fry until golden in a frying pan. Peeled potatoes are chopped into slices and mixed with salt and seasoning.
3. Pieces of meat are placed in a baking dish or on a baking sheet, and potatoes are placed on it. Spread the fried onions evenly, grease with mayonnaise sauce and sprinkle with grated cheese.

The schnitzel chop is placed in the oven to bake for half an hour. The dish is ready!

Ingredients for half a kilo of pork:

• onion - two heads;
• potatoes – 500 grams;
• salt, spices - to taste.

Cooking method:

1. Pork meat is washed under running water and thinly sliced. Place it on the table and beat it with a special hammer.
2. Peel the potatoes and cut them into circles, and the onions into half rings.
3. Cut the foil to a size of 20x20 centimeters. They make a dozen of these blanks. Each sheet is greased with oil, meat, potatoes, onions are placed on it and sprinkled with spices. Wrap the foil tightly. This is done alternately with each piece of meat.

Ingredients for half a kilo of pork:

• ham – 60 grams;
• onions - two pcs.;
• flour – 15 – 20 g;
• sour cream - a glass;
• cheese – 150 g;
• water or milk - if necessary;
• seasonings, salt.

Cooking method:

1. The meat is washed, cut with a sharp knife and lightly beaten.
2. The onion is chopped and fried in a frying pan with oil.
3. The ham is cut into strips, mixed with onions and sour cream. Add grated cheese, flour, a little milk or water.
4. Place pieces of meat in the mixture from the previous step and fry them in a frying pan. Thanks to the large number of ingredients, the dish turns out tasty and satisfying, so it can be served without a side dish.

If you are not a fan of fatty foods or are on a diet, when baking meat in the oven, place it not on a greased baking sheet, but on a Teflon mat. It does not need to be oiled and the meat turns out fried in its own juices.

Also, if the meat has too much fat, place it in a hot pan, fat side down. This will melt the excess fat, but at the same time the pulp will remain juicy.

This is how you can cook juicy, flavorful pork schnitzels with millet, literally in an hour. This dish is suitable for both family dinners and gala dinners. And most importantly, it requires a minimum of ingredients and is easy to prepare.

Dancing from the stove to the computer!!

Schnitzel in breadcrumbs is a wonderful weekday lunch or dinner. It prepares quickly and does not require a lot of ingredients for preparation. Can be served with any side dish. Meat schnitzels or chops are a real man's food, a luxurious option when you need to feed not only satisfyingly, but also beautifully. Just imagine, delicious meat in a crispy crust, framed by a scattering of green peas, pieces of red pepper, and all this is complemented by the most delicate mashed potatoes or aromatic new potatoes with garlic and herbs. No man's heart can resist such a culinary masterpiece!

So, wash the piece of meat, dry it with a paper towel or napkins and cut it across the grain into pieces about 1 cm thick. We beat each piece. If the meat is completely without fat, it is stronger, otherwise it may turn out a little dry, if with fat, do not be fanatical, it will still be soft.

Sprinkle the schnitzels with lemon juice, salt and pepper. Beat the milk with the egg. Pour breadcrumbs and flour into a plate. First roll the schnitzel in the breading mixture. Then dip in the egg-milk mixture.

Are all the schnitzels breaded? Let's move on to frying. Place the frying pan on the fire, pour in the oil and wait a little until it heats up well. Place the schnitzels and fry for 2-3 minutes on each side. If the breading “lays down” well, then there will be no unpleasant surprises with hissing and splashing of oil in all directions. The thinner you pound the meat, the faster it will cook. When in doubt, cut off a small piece and try. That's all, the schnitzels are ready.

Tips for the recipe:

If it so happens that there are no eggs, no flour, no crackers in the house, then a well-beaten thin piece of meat can be fried anyway. The main thing is not to overcook in the pan so that the schnitzel turns out juicy and aromatic, since without breading the meat quickly loses its juice;

It is also not necessary to bread it in breadcrumbs; you can roll it only in flour, or in flour and egg, or even just in egg;

You can use any spices you like best. Try spreading the meat with mustard, honey or soy sauce before breading - the taste of the schnitzels will be different every time.

Unlike the usual meat schnitzels, which are common in world cuisines, chicken schnitzel, by and large, differs from them only in the type of meat, and, well, in the method of preparing it and the frying time. Otherwise, chicken schnitzel is prepared using the same technology and using the same ingredients.

It is generally accepted that schnitzel is a thinly cut layer or layer of meat. Quite often, if the meat is cut very thin, it does not even require additional beating. A distinctive feature of schnitzel is its breading of biscuits, bread crumbs, or, very often, of very complex breading mixtures, which may contain grated cheese, spices, finely chopped spicy vegetables, etc.

A meat dish very similar to schnitzel -. The difference between them is the breading. Escalopes are the same thinly cut layers of meat, fried on the grill or in hot oil. Local, or, as they say, local types of similar dishes made from thinly cut meat are found in many world cuisines. Czech rzyzek, hunting and Hamburg schnitzel, Milanese cutlet, Bulgarian prazhols - for all their similarity and simplicity, the dishes turn out completely different.

Chicken schnitzel is most characteristic of Australia, where it is one of the most common dishes and can always be ordered in pubs. Like the one made from veal, properly cooked chicken schnitzel should have a very pleasant golden or even orange tint of crispy crust.

The most important ingredient for a tasty chicken schnitzel is the breading. Often, which is upsetting, few people prepare the breading themselves, preferring store-bought ones, which consist of who knows what. But making high-quality breadcrumbs is not difficult.

Looking through various recipes, you will notice that a significant number of recipes are limited to the recommendation to prepare chicken schnitzel from minced meat. Something close to - yes, it's tasty, but it's not chicken schnitzel. And using flour rather than breadcrumbs as a breading is unlikely to produce that amazing schnitzel color that distinguishes it from other meat products.

Chicken schnitzel. Step by step recipe

Ingredients for chicken schnitzel (2 servings)

• Chicken fillet 2 pcs
• Chicken egg 1 piece
• Dried French baguette 0.5 pcs
• Butter of necessity
• Salt, black pepper spices

1. Chicken schnitzel can be prepared from boneless chicken fillet or thigh. But using fillet is preferable. As a rule, fillets can be cut into a larger layer. And schnitzels, made from any meat, are famous for their large size. You can buy already cut chicken fillet, but it is impossible to predict in advance how well it will be cut from the carcass - it may turn out that the fillet will fall apart into several pieces.

   Fresh chicken fillet - white meat

2. It is much more convenient to buy a chicken carcass and cut the fillet yourself and remove the skin, remove the bones and cartilage. The chicken fillet is quite thick, so before beating it, you should cut it in thickness so that the meat spreads out like a book, and only then beat it. Chicken meat is very tender, and any force when beating will cause it to separate and lose its shape. You need to beat the chicken fillet very easily and from the inside, preferably with the block of a knife or the side of a meat hammer.
3. As a result, the beaten chicken fillet should increase significantly in area and become 5-6 mm thick. Transfer the battered layers of chicken to a large plate, battered side up. Lightly salt and pepper the meat.

   Thinly pound chicken fillet

4. Prepare the breading. As a breading for chicken schnitzel, white bread crumbs are used, often called biscuits. Making breading couldn't be easier. Just grate half a dried French baguette and sift the crumbs through a sieve or mesh colander. That's all. If desired, you can first cut off the outer crust from the baguette, then the crumb will be white.
5. Place the contents of the chicken egg into a wide bowl and lightly beat it with a fork. Dip the beaten chicken fillet into the egg and roll very thoroughly in the breading. Meat moistened with egg can hold quite a lot of breadcrumbs. Therefore, it is worth preparing more breading than necessary. By the way, the remaining breadcrumbs are perfect for pork cutlets, but it is better to store the breadcrumbs in the refrigerator - at room temperature they will quickly turn bitter.

   Dip fillet in egg and roll in breading

6. Melt 50g butter in a large flat-bottomed frying pan. The breading actively absorbs hot oil during frying, so you will most likely have to add butter. When the butter is melted and bubbling, reduce the heat to medium-high. Place breaded chicken schnitzel in heated oil and fry for 2-3 minutes. It is necessary that the surface of the breading becomes golden and begins to darken.

   Place fillet in hot butter

7. Immediately turn the chicken schnitzel over and add a knob of butter if necessary. Fry the chicken schnitzel on the second side until golden brown and immediately reduce the heat under the frying pan - below medium, or even less. Turn the meat over and continue to cook, turning frequently. The chicken needs to be cooked through and the breading is crispy and golden orange. It is important!

   

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.

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.

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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