There is a mass of 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 forward - to new culinary achievements with simple recipes for pork schnitzel in a pan!
Pork schnitzel in a pan - general principles of cooking
Many establishments serve pork schnitzel, forming it from twisted or chopped minced meat. This is fundamentally wrong. Schnitzel - with him. lang "tenderloin", i.e. in fact, it is a chopped 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, then breaded. For breading, you can use only crackers, but you can complicate the process a little and make a triple breading: beaten eggs, flour, crackers. If desired, dried garlic, spices: curry, oregano, herbs, pepper, paprika can be added to the breading. But they recommend salting schnitzel in a ready-made form - it is believed that this way the meat is juicier.
For frying, use a deep cast-iron frying pan or deep fryer, in which the odorless oil is first heated, and after that the prepared schnitzel is laid out. Pork is fried on both sides until golden, crisp.
Usually pork schnitzel is served without a side dish, unless you can decorate the dish with beautifully chopped vegetables and fresh herbs. Schnitzel with various sauces is delicious: sour cream, mayonnaise-garlic, cheese, spicy tomato.
1. Pork schnitzel in a pan
Ingredients:
• 650 grams of pork loin;
• 2 eggs;
• 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 of a width of not 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 tenderness schnitzel eggs are mixed with milk or plain water.
4. Add breadcrumbs to the 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 frying pan in vegetable oil for about 2-3 minutes until a brown crust appears, after which it is brought to full readiness over low heat for 3 minutes.
7. Schnitzel 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 and growing 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 they are removed to the side for 9-11 minutes for impregnation.
2. Now you can do the breading. Flour is poured into a suitable container, crackers separately. Cheese is rubbed in the third, and eggs are beaten in the fourth.
3. After marinating the chopped pork, the oil mixture is heated in a pan. Schnitzels roll in the first plate with flour, beaten eggs, grated cheese, breadcrumbs. Fry in a pan until golden brown.
4. They cover a flat plate with paper towels, lay the finished schnitzel on top. Stand a couple of minutes in order for oil to flow out. Delicious meat is ready.
3. Pork schnitzel in a pan of coarsely chopped meat
Ingredients:
• 700 grams of meat pulp;
• 3 eggs;
• 160 grams of breadcrumbs;
• 100 grams of sunflower oil;
• dried garlic;
• spices for meat and salt.
Cooking method:
1. First, the meat is processed. Wash the fillets, dry with paper napkins, towels. All films and veins are removed from pork. Then the meat is cut into small pieces and put in a deep bowl.
2. Add one egg, spices, garlic, salt to pork. All ingredients are thoroughly mixed to form elongated schnitzels. If a pungent taste is undesirable, it is allowed to limit yourself to black pepper.
3. Two eggs beat. In a separate dish, pour purchased or home-made breadcrumbs.
4. In a pan, thoroughly warm the vegetable oil.
5. Pork dipped in flour and roll in breadcrumbs, carefully transferred to the pan. Frying chopped schnitzels requires a little more time, and the exact duration of the procedure is determined by the thickness of a single piece of meat. The estimated 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 3.5;
• Wheat flour;
• one chicken egg;
• pork for four steaks.
Cooking method:
1. Prepared steaks are salted and pepper on both sides.
2. The meat is carefully beaten 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 olive oil. 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, the schnitzels should not touch the walls and each other. Fry over medium heat for about 4-5 minutes. For the formation of classic folds, it is recommended to gently shake the pan.
6. The finished schnitzel is dipped with a paper towel, removing excess vegetable oil.
7. Served 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;
• clove of garlic;
• 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 pepper.
2. Cheese on a grater. Greens and garlic finely chopped. Add breadcrumbs, mustard, salt, pepper. All mix thoroughly.
3. For each piece of beaten pork spread the resulting mass.
4. Pork is rolled up into small rolls or folded in half, secured 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 - until cooked.
6. An additional step is baking schnitzels in the oven for 15 minutes. Before installing the schnitzels in the oven, you can additionally sprinkle the meat with grated cheese.
6. Pork schnitzel in a pan with the addition of cognac
Ingredients:
• 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 schnitzels. Prepared pork is put in the refrigerator for pickling.
3. Batter prepared on the basis of all other ingredients (eggs, chopped herbs, water, flour). Products are thoroughly whipped with a whisk.
4. Chops spread in batter and leave for an hour.
5. Carefully remove the schnitzels directly with the batter and spread on carefully warmed 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;
• 4 eggs;
• greenery;
• spices to taste.
Cooking method:
1. The meat is taken and cut off fat layers from it, keeping them.
2. Pork wrapped in a film and beat off.
3. The beaten meat is sprinkled 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. Proportions are respected, otherwise the schnitzel will not work.
5. Now the meat is fried in vegetable oil in a frying 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 remaining breading spread on top, gently turn over, and again fry 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. Serve with herbs.
Pork schnitzel in a pan - tricks and tips
• To make the schnitzel beautiful, cut the meat better with a good sharp knife.
• So that the pork does not scatter into pieces, it is advisable to beat the raw schnitzel not with the cloves of the hammer, but with its back.
• You can reduce the noise by beating meat by placing a wet towel under the plate.
• 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 butter and quickly fry the pork on both sides over high heat. Only after the schnitzel is crusted can the flame be tempered.
• In no case do not fry frozen or not fully thawed meat - you will get roasted pork, not schnitzel. It is better to get the meat from the freezer in advance.
• If you have not a lean tenderloin, but a fatty piece of pork, it does not matter. Gently cut off excess fat and rub meat with dry mustard powder to neutralize fat. In addition, the schnitzel will acquire an interesting piquant flavor.
