Juicy pork schnitzel with a side dish of Mexican mix of frozen vegetables - a quick dinner for a busy person or a tasty lunch on Sunday. It will take less than half an hour to cook the schnitzel, the food will be nourishing, you can feed the family quickly and tasty. There are no special secrets in the preparation of schnitzel, but a good-quality frying pan with a non-stick coating and a thick bottom will not be superfluous. You also need a hammer to beat off the meat, if there is none, then you need to look for a heavy metal object that will replace it.
Pork is better to take with a thin fat layer, schnitzel from such meat will be juicy.
Since the pork is breaded - the food is fatty and high in calories, I advise you to cook vegetables for a side dish.
- Cooking time: 20 minutes
- Servings: 3-4
Ingredients for pork schnitzel
- 600 pork;
- 2 chicken eggs;
- 2 tablespoons of wheat flour;
- 3 tablespoons of breadcrumbs;
- 30 ml of odorless vegetable oil;
- 20 g butter;
- black pepper, salt;
- Mexican mix of vegetables for garnish.
Method of cooking juicy pork schnitzel
Pork tenderloin with thin layers of fat cut across the fibers into slices with a thickness of about 1.5-2 centimeters. Meat dried with a paper towel, for chops, it should not be wet.
Put the pieces of pork on the chopping board, cover with food film. Beat with a hammer, first with one, then with the other side. The thinner the meat, the faster the schnitzel will be fried.
Grind colored pepper in a mortar, rub chops with pepper and salt on both sides.
Next, sprinkle the meat with wheat flour. You can put flour in a plate, you can powder chops directly on the board.
So, the first layer of breading is wheat flour or starch. A thin layer of flour as if seals the meat, the excess flour should be shaken off.
In a plate, break the chicken eggs, mix the egg white and yolk with a fork, to make a homogeneous mixture.
Breaded in flour schnitzel dipped in an egg.
Pour the breadcrumbs into another plate, put the schnitzels in the breadcrumbs, gently breaded so that there are no places uncovered by the breading.
Pour refined oil into the pan, add butter, heat until the oil starts to foam.
Put the schnitzels into the heated oil, fry for 4-5 minutes on one side. Chops and schnitzels need to be cooked over high heat. In the process of frying, the pieces do not need to be touched - lifted, turned over prematurely, pressed with a spatula. Just have patience, and wait until the meat is fried, this time will be enough for the golden crust to appear on the breading.
Turn and fry until golden brown on the other side.
Remove the meat from the pan, put on a plate, give a few minutes to rest, so to speak, “relax”.
Mexican mixture for garnish boil in boiling salted water a few minutes, recline in a colander or cook vegetables for a couple.
Immediately serve the juicy pork schnitzel with a side dish on the table, this dish is eaten hot. To fit the schnitzel mustard, horseradish or homemade ketchup. Enjoy your meal!