Pork schnitzel

Pork schnitzels on a bed of zucchini, baked in the oven with tomatoes and cheese

zucchini – 2 pcs.; Pork schnitzels – 4 pcs.; a mixture of spices (rosemary, cumin, coriander, ginger, reddish hot and black pepper, fennel) - to taste; vegetable oil – 1 tbsp; garlic – 5 cloves; salt - to taste; mayonnaise – 40g; cheese (any kind) – 4

Wiener Schnitzel

veal (or pork) – 6 pieces (130g each); testicle – 1 pc.; flour – 6 tbsp; breadcrumbs – 6-7 tbsp; ground dark pepper, salt to taste; frying fat; lemon – 6 slices.

section: Austrian cuisine

Wiener schnitzel

veal (or pork), egg, flour, breadcrumbs, ground dark pepper, salt, frying fat, lemon.

section: Austrian cuisine, Schnitzels

Schnitzel with garlic sauce

pork, garlic, sunflower oil, salt, pepper, herbs.

section: Pork recipes, Schnitzels

Pork schnitzel in tuna sauce

melted butter, pork (schnitzel), salt, white pepper, marjoram, dry white wine, tuna (in its juice), cream, anchovies (soaked fillet), Balsamic vinegar, juice, chervil (greens).

section: Pork recipes, Schnitzels

Schnitzels baked with baguette

mint, sweet pepper (reddish), zucchini, vegetable oil, pork (schnitzels), salt, baguette, sour cream (mixed with herbs), edam cheese (sliced).

section: Sandwiches, Schnitzels

Schnitzel stuffed with brains, Romanian style

pork (ham), beef brains, eggs, rice, vegetable oil, butter, flour, sour cream, bone broth, parsley (herbs), salt, pepper.

section: Pork recipes, Schnitzels

Karadzhordzhivy schnitzel

pork (carbonade), beef (raw smoked), fetaki cheese, egg, flour, breadcrumbs, oil (for deep-frying), mayonnaise, pickled cucumber, dry white wine, parsley (greens), dill.

Hunter's schnitzel

pork (pulp), onion, green onion (chopped), noodles, champignons, cream, broth, tomato, lettuce (leaves), flour, vegetable oil, dark pepper (ground), salt.

Pork schnitzels with apples, fennel and cabbage

pork (schnitzel), wheat flour, egg (lightly beaten), bread crumbs, thyme (fresh, finely chopped), apple (cut into thin slices), fennel (cut into thin slices), white cabbage (small young), mayonnaise, lemon juice.

Schnitzel “Young Cossack Woman”

pork, beef, veal, egg, flour, salt, pepper, mustard, tomato, sugar, onion, black pepper, allspice, cinnamon, cloves, cardamom, salt, parsley (greens).

Robber's style schnitzel

pork ham, garlic, table mustard, flour, pork fat, onion, celery (root), green peas (canned), potatoes, black pepper (ground), red pepper (ground), bacon, bitter pepper, salt.

Moravian schnitzel

pork (pulp), egg, flour, breadcrumbs, pork fat, black pepper (ground), salt, egg, green peas, ham, salt.

Schnitzel with potato flatbread

pork (schnitzel), egg, loaf, potatoes, cheese, flour, vegetable oil, vegetables (for garnish), pepper, salt.

Pork schnitzel with apple sauce

pork (2 schnitzels), eggs, bread crumbs (dried), flour, vegetable oil, salt, lemon, apples, zest and juice, sugar, cinnamon (ground), nutmeg (ground), butter.

Pork schnitzel with apricots

pork (4 schnitzels), apricot (canned halves), vegetable oil, sugar.

Pork schnitzel with cheese and spinach

pork (schnitzel with bone 4 pcs.), feta cheese, butter, tomato, spinach, arugula, wine vinegar, olive oil, vegetable oil, salt, pepper, nutmeg.

Pork schnitzel

pork, egg, crackers, lard (melted), butter (for basting), salt, pepper (ground), lemon, flour and milk, .

Recipe for making juicy pork schnitzel

Meat is a product necessary for our body to function normally. There are an innumerable number of dishes that are prepared from meat. One of these dishes is the usual, but very tasty schnitzel. This dish is prepared from various types of meat . From chicken, pork, beef. Now I want to tell you my secrets about how to cook pork schnitzel in a frying pan and in the oven.

Pork schnitzel recipe in a frying pan

Ingredients

Pork	620 g
Ground black pepper	1-3 g
Salt	2-4 g
Chicken egg	1 PC.
Wheat flour	67 g
Snow white bread	3-4 pieces
Vegetable oil	55 g
Onion	1 PC.
Garlic	1-2 cloves
Paprika	2 g
Curry	1-2 g

How to choose the right ingredients

In almost all variations of recipes, minced or twisted meat is used to make schnitzel. But the correct preparation is a chopped piece of meat fried in breading . Yes, and other options have room to be.
If you want your dish to be as light as possible, then use chicken. But experienced chefs advise taking pork. Most often they take the back part of the carcass. Perfect if the meat has a layer of fat . The thickness of the first schnitzel should be one and a half centimeters.

Breading for schnitzel is made in different ways. Most often I make a triple breading: eggs, flour and breadcrumbs.
Breadcrumbs should only be taken from snow-white bread and coarsely ground. Thanks to this, the schnitzel remains juicy and crispy.
If you have time, you can make your own breadcrumbs . To do this, take a dry snow-white loaf and grate it. Then place the crumbs on a baking sheet lined with parchment paper and place in the oven for 5-7 minutes at 100 degrees Celsius.

Manufacturing sequence

Making homemade breadcrumbs

Wrap 3-4 pieces of snow-white bread in cling film and place them in the freezer for 2 hours.
When the bread is frozen, cut off the crust. Cut the snow-white crumb into cubes and place them in a blender. Grind the crumb into medium crumbs.
Line a baking sheet with parchment paper and pour out our crumbs.
Dry our breadcrumbs in the oven for 5-7 minutes at 100 degrees Celsius.

Making schnitzel

Cut 620 g of pork into portions.
Place any piece between 2 pieces of cling film and beat to a thickness of half a centimeter.
Grate one onion and 1-2 cloves of garlic on a small grater and mix them in one deep bowl.
Lightly season any piece of meat with 1-3 g of ground black pepper, 2-4 g of salt and grease with onion-garlic mixture. Leave for 15-20 minutes so that the juices are absorbed.
In a deep bowl, mix 2 chicken eggs and a tablespoon of water. Mix well.
Mix 67 g of wheat flour, 1-2 g of curry and 2 g of sweet paprika.
Pour the bread crumbs we prepared into a separate bowl.
Heat a non-stick frying pan and pour 55 g of vegetable oil.
Dip any piece of meat in flour, then in eggs and breadcrumbs in turn.
Place breaded meat into hot oil. Fry for 3-4 minutes on one side and the other.
Place the finished schnitzels on a paper towel to remove excess oil.

Video recipe

In the video you can see how to cook pork schnitzel in a frying pan.

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All about culinary art...

Pork schnitzel is the meat “overlord” at any celebration

In fact, not a single festive table is complete without meat. Yes, and in daily life there is no way without it either. A good 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 made 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 aspects that will help make the dish especially tasty.

Traditional pork schnitzel in a frying pan

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

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

Experienced cooks recommend getting meat from the upper part of the animal’s hind legs;
It is necessary to try to cut pieces of a rectangular shape and certainly across the grain;
The thickness of the pieces should not exceed 1.5 cm. This will allow the meat to be perfectly fried without increasing the cooking time;
Breading is a very important part of the dish. It is better to choose coarsely ground crackers larger than mm in size, only from snow-white bread. Thanks to them, the meat will be juicy, with a thick crispy crust;
You can prepare breadcrumbs on your own. To do this, grate a 400-gram dry loaf. The crumb should be approximately 5 mm. It must be placed on a baking sheet with parchment and simmered in the oven at 100 degrees for 7-10 minutes, then stir and leave for another 5 minutes. If the crumbs are very large, you can grind the crackers between your palms to a suitable size;
The traditional version of the dish involves beating the pork. But this may not be possible. Then you need to use a knife to make small cuts over the entire surface of the meat so that it does not shrink during frying;

The broken piece must 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 on the sides and salted;
While frying, occasionally lift and shake the pan slightly. In order for the meat to be juicy and not dry out, its surface must always be 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 ideal);
Breadcrumbs – 120 g;
2 testicles;
Vegetable oil – 140 g;
Flour – 80 g;
Lemon – 1 piece;
Salt, ground pepper and paprika - to taste;

We begin production at home:

Cut the meat into layers 1.5 cm wide and beat with a hammer, preferably with its flat side. For convenience, you can wrap the pieces in film;
In a bowl, make a flour mixture with salt and spices;
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 sour cream 15% fat at the rate of 1 large spoon per 2 eggs;
We reserve the third flat plate for breadcrumbs;
Roll the meat piece in the consistency from the first bowl, then dip it into the second plate with beaten eggs and place it in breadcrumbs;
We transfer our meat to a frying pan with perfectly heated vegetable oil;
Fry for 2-3 minutes in bubbling oil on each side until browned;
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

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

Sliced pork – 600 g;
Hard cheese – 150 g;
Flour – 120 g;
2 testicles;
Vegetable and butter - 50 g each;
Salt and pepper mixture - to taste;
Breadcrumbs.

The cooking scheme is ordinary:

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;
Pour flour and breadcrumbs into various containers, add three cheeses, and beat the eggs in a separate bowl;
Heat a mixture of oils in a thick-bottomed frying pan;
We first roll the pork in flour, then dip it in the egg mixture, then in grated cheese, and finally in breadcrumbs;
Transfer the pieces to a frying pan with a mixture of boiling oils and fry over medium heat until browned;
We take out the finished schnitzel breaded with cheese and place it on a plate covered with cardboard napkins. This will allow excess oil to drain. A tasty and satisfying dish 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 testicle;
Meat spices and salt - to taste;
Sunflower oil – 100 ml;
Flour – 100 g;

The manufacturing process is also simple:

The washed and dried meat is cut into small pieces and transferred to a deep plate;
One egg is driven in here, spices and salt are added. If you don’t really like herbs, then you can limit yourself to ground pepper instead;
From small pieces, form several huge pieces of an oval oblong shape;
Fill a separate bowl with breadcrumbs;
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;
The frying process depends on the thickness of the meat, but usually it lasts a little longer than in the first recipe, in some places up to 7-10 minutes on each side;

Pork schnitzel recipe in the oven

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

Pork slices – 600 g;
Flour – 3 huge spoons;
Mayonnaise – 4 huge spoons;
1 testicle;
Salt – 1 small spoon;
Spices for pork and ground dark pepper - half a small spoon;
A little bit of vegetable oil;

Cooking pork Schnitzel step by step:

We prepare and beat the meat as in the first recipe;
Coat the pieces with mayonnaise and place in the refrigerator to marinate for half an hour;
Combine salt, spices and flour on a flat plate;
In a separate container, lightly beat the egg;
We take out the pork, then dip any piece into the flour mixture, then into the egg and finally back into the flour;
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;
Keep in the oven for 40 minutes;
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 ordinary family gatherings unforgettable.

Video: Cooking traditional Viennese Schnitzel

Pork schnitzel - 4 regular recipes

Olga Polyanskaya • 05.15.2018

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

At first it was prepared from veal, but now this dish has many options from almost any type of meat. And although his homeland is Austria, he has long captured fans around the world.

Pork schnitzel in a frying pan

According to this recipe, the meat comes out spicy and juicy. The crispy breading acts as a shell that retains all the deliciousness inside.

For this we will need:

pork neck – 0.5-0.7 kg;
chicken eggs – 2 pcs;
water – 2 tbsp. l;
salt, dark pepper;
breadcrumbs;
garlic – 1-2 teeth;
onion – 1 piece;
flour;
refined sunflower oil.

Manufacturing:

Take a good piece of the neck, it’s great if it’s marbled with thin layers of fat. Wash and dry the meat, then cut across the grain like chops. The thickness of the pieces must be 1.5 cm.
Place the meat on the board. Sprinkle with pepper and salt. Cover with cling film and beat well.
Grind the onion and garlic in a blender. Rub the resulting gruel onto the chops and set aside for 15 minutes to marinate.
Prepare the breading. To do this, take dried snow-white bread without a crust and grate it on a small grater or grind it in a blender. You can take the freshest bread, grind it into crumbs and lightly dry it in the oven.
Take two flat plates. Pour flour into one, crackers into the other. For the breading to stick, you need a mixture of water and eggs - leison. Break 2 eggs into a deep bowl, add a pinch of salt and 2 tablespoons of water, beat with a fork.
Roll each chop in flour, then dip in the lezon, and then in breadcrumbs.
Heat a frying pan with sunflower oil. Carefully place the schnitzels in the pan and fry for 5-7 minutes on both sides.
After frying, place 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 a separate dish. It goes well with either reddish tomato sauce or sour cream with garlic.

Pork schnitzel in the oven

Even selective gourmets will enjoy the dish. It turns out tasty, satisfying and very appetizing in appearance.

You will need:

pork pulp – 0.6 kg;
cool water - 2 tbsp. l;
chicken egg – 1 piece;
salt, spices for meat;
crackers from snow-white bread;
Wheat flour;
mayonnaise;
Refined sunflower oil.

Manufacturing:

Wash the meat and dry with a napkin. Cut into flat pieces 1.5-2 cm.
Use a sharp knife to score the entire area of the chops. Sprinkle with salt, spices and grease with mayonnaise. Place in the refrigerator for 30 minutes.
In a deep bowl, beat the egg with water and a pinch of salt - lezon. Sprinkle flour and breadcrumbs into two plates.
Dip any schnitzel in flour, leisonne and breadcrumbs. Place on a greased baking sheet and place in an oven preheated to 200°C.
Bake for 40-45 minutes.

Chopped pork schnitzel

A good alternative to a traditional schnitzel made from a whole piece of meat would be a chopped schnitzel. This recipe will be needed if the meat is not quite suitable for frying chops from it. It is comfortable to eat without a knife.

You will need:

pork – 0.6 kg;
salt pepper;
eggs – 1 piece;
flour – 0.03 kg;
crackers – 0.05 kg;
vegetable oil.

Manufacturing:

Wash and dry the pork. Place on a board and cut into 1x1 cm cubes. Then cover with film and beat lightly.
Place the chopped meat in a bag. Add flour, salt and pepper. Shake well so that they are evenly distributed throughout the meat.
Place the pork in a bowl and crack in the egg. Form the mixture into oval “chops” and roll in breadcrumbs.
In a perfectly 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 on a formal table, you can prepare a dressed schnitzel with cheese and tomatoes. None of the guests will be able to remain indifferent to such a treat.

sliced pork – 0.7 kg;
testicle – 1 piece;
flour – 0.5 cups;
cool water – 2 tbsp;
salt, spices;
mayonnaise;
hard cheese with a fat content of at least 50%;
tomatoes – 2 pcs.

Manufacturing:

Rinse and dry the slices. Cut across the grain into 1.5 cm wide pieces.
Gently beat with a hammer and rub with salt and spices. Coat each chop with mayonnaise.
Prepare lezon and flour for breading.
Dip the meat first in flour, then in lezon and again in flour. Place on a baking sheet and place in an oven preheated to 200. Bake for 30 minutes.
Remove the schnitzels from the oven, lightly brush each one with mayonnaise, and top with chopped tomato and grated cheese. Return to oven for another 10 minutes.

Any of these recipes are a combination of simplicity and sophistication.