There is a mass of dishes that every hostess would like to cook, and pork schnitzel is one of them.
Juicy meat in a golden, crispy crust - the dream of any “meat eater”, so go ahead - to new culinary achievements with simple recipes of pork schnitzel in a pan!
Pork Schnitzel in a pan - general principles of cooking
Many establishments serve pork schnitzel, forming it from twisted or finely chopped minced meat. This is fundamentally not true. Schnitzel - with him. lang “Cut”, i.e. in fact, it is a broken off piece of pork pulp without fatty layers, fried in breading in a large amount of butter.
To prepare a tasty schnitzel, a thin layer of pork is slightly beaten off, and then paned. For breading you can use only crackers, and you can complicate the process a bit and make a triple breading: beaten eggs, flour, crackers. If desired, you can add dried garlic, spices: curry, oregano, herbs, pepper, paprika. But salting schnitzel is recommended in ready-made form - it is believed that this way the meat turns juicier.
For roasting, use a deep cast iron skillet or a deep fryer, in which the unscented oil is first heated, and then the prepared schnitzel is laid out. Roast pork on both sides until golden, crisp.
Usually pork schnitzel is served without a side dish, except that you can decorate the dish with beautifully chopped vegetables and fresh greens. Delicious schnitzel with various sauces: sour cream, mayonnaise-garlic, cheese, spicy tomato.
1. Pork schnitzel in the pan
Ingredients:
• 650 grams of pork loin;
• 2 eggs;
• breadcrumbs;
• 80 grams of wheat flour;
• vegetable oil;
• ground black pepper, ground paprika, salt, lemon.
Preparation:
1. Initially prepare the meat. Pork is cut into large layers with a width of not more than 1.5 centimeters and beat off with a hammer. 2. Then the flour is mixed with salt, paprika, pepper.
3. Beat the eggs. For the tenderness of schnitzel, eggs are mixed with milk or plain water.
4. Add breadcrumbs to a flat plate.
5. Then the schnitzel is treated as follows: a mixture of flour with pepper, salt, beaten eggs, breadcrumbs.
6. Meat is fried in a frying pan in vegetable oil for about 2-3 minutes until golden brown appears, then brought 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 plum-th and plant oils;
• ground pepper mixture, coarse salt;
• breadcrumbs.
Preparation:
1. The meat is cut across its fibers into pieces in the form of steaks of 1.4-1.8 centimeters wide and slightly beaten off. 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 do breading. Flour poured into a suitable container, crackers separately. In the third rubbed cheese, in the 4th beat the eggs.
3. After the marinating of the slain pork, the mixture of oils is heated in a pan. Schnitzel rolls in the first plate of flour, beaten eggs, grated cheese, breadcrumbs. Fry in a skillet until golden brown.
4. Cover with paper towels a flat plate, lay the finished schnitzel on top. Stand for a couple of minutes to drain the oil. Delicious meat is ready.
3. Pork schnitzel in a pan of large-chopped meat
Ingredients:
• 700 grams of meat pulp;
• 3 eggs;
• 160 grams paneer bread crumbs;
• 100 grams of sunflower oil;
• dried garlic;
• spices for meat and salt.
Preparation:
1. First, process the meat. The fillets are washed, dried with paper napkins, towels. With pork remove all films, conductors. Then the meat is cut into small pieces and put in a deep bowl. 2. To the pork add one egg, spices, garlic, salt. All ingredients are thoroughly mixed to form oblong schnitzels. If the spicy taste is undesirable, it is permitted to confine to black pepper.
3. Two eggs are beaten. In a separate bowl poured bought or homemade breadcrumbs.
4. Heat vegetable oil in a frying pan.
5. Pork is dipped in flour and rolled in breadcrumbs, gently shifted to the pan. It takes a little longer to fry minced schnitzels, and the exact duration of the procedure is determined by the thickness of a single piece of meat. Approximate time for each side is 3.5-7 minutes.
4. Pork schnitzel in a pan in an omelet
Ingredients:
• olive oil for frying meat;
• a mixture of peppers;
• salt;
• breadcrumbs;
• 50 grams of milk fat content of 3.5;
• Wheat flour;
• one chicken egg;
• pork for four steaks.
Preparation:
1. Prepared steaks are salted and gloved on both sides.
2. Meat gently beat off with a hammer. Then it is wrapped in polyethylene.
3. Egg and milk are whipped like an omelet.
4. In a deep frying pan, heat the olive oil. Each steak is covered in sifted flour, omelette mixture, breadcrumbs.
5. Meat is fried on each side in vegetable oil to ruddy color. For successful cooking, schnitzels should not touch the walls and each other. Roast on medium heat for about 4-5 minutes. For the formation of classic folds recommend gently wiggle the griddle.
6. Ready schnitzel dipped with a paper towel, removing excess amount of vegetable oil.
7. Served with fresh or canned vegetables.
5. Pork schnitzel in a pan with greens and mustard
Ingredients:
• pork fillet on 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.
Preparation: 1. Pork meat is washed and dried with a paper towel, beaten, salted and peppered.
2. Cheese rubbed on a grater. Greens and garlic finely chopped. Add breadcrumbs, mustard, salt, pepper. All carefully mixed.
3. For each piece of broken pork spread the resulting mass.
4. Pork is rolled into small rolls or folded in half, fastening with a toothpick.
5. Schnitzels are fried in a skillet using vegetable oil for about 10-15 minutes on each side, first on high heat until crusted, then on moderate heat until cooked.
6. Additional stage - roasting schnitzels in the oven for 15 minutes. Before installing the schnitzel in the oven, you can additionally sprinkle the meat with grated cheese.
6. Pork schnitzel in a pan with the addition of brandy
Ingredients:
• kilo of pork neck;
• 100 milliliters of brandy;
• 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.
Preparation:
1. Meat is cut into steaks, beat off.
2. Mix salt, pepper, spices with brandy, grease schnitzel. Prepared pork is removed in a fridge for marinating.
3. Klyar prepared on the basis of all other ingredients (eggs, chopped herbs, water, flour). Products thoroughly whisk.
4. Chops spread in batter and leave for an hour.
5. Carefully remove the schnitzels directly with the batter and spread on the carefully heated oil.
6. Fry from two sides.
7. Pork schnitzel in a pan with cheese crust
Ingredients:
• 480 grams of pork loin;
• 380 grams of cheese;
• 4 eggs;
• greenery;
• spices to taste.
Preparation:
1. Take meat and cut off fat from it, keeping them.
2. Pork wrapped in a film and beat.
3. Spattered meat sprinkled with salt, pepper and spices.
4. The next step is the preparation of the breading. To do this, use one egg and 80 grams of cheese per schnitzel. Cheese tinder 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. Meat is fried for about 3 minutes over high heat.
7. The remains of the breading spread on top, gently turn over, and again roast the pork. 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. Served with greens.
Pork schnitzel in a pan - tricks and tips
• To make the schnitzel beautiful, cut the meat better with a good sharp knife.
• So that pork does not fly apart in pieces, it is advisable not to beat a raw schnitzel with a hammer, but with its back part.
• You can reduce the noise by beating the meat by placing a wet towel under the plank.
• To prevent pieces of meat from scattering 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 on high heat. Only after the schnitzel is covered with a crust can the flame be made moderate.
• Do not fry frozen or incompletely thawed meat in any case - you will have fried pork, not schnitzel. It is better to get the meat out of the freezer in advance.
• If you do not have a lean tenderloin, but a fat piece of pork, it doesn’t matter. Carefully cut off excess fat and rub the meat with dry mustard powder to neutralize the fat. In addition, schnitzel will acquire an interesting savory flavor.
