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For pork schnitzel, I will take a whole layer of selected meat, marinate it in an onion-garlic mixture, then beat it and roll it thickly in bread crumbs, then deep-fry it until tender. It is the breading in which the chop will be wrapped that will turn the dish into a particularly juicy and incredibly tasty schnitzel. The top will be crispy and golden, and the inside will be soft and spicy, full of meat juices. Men will especially like the dish. It is unlikely that any of them will be able to resist a large piece of meat for the entire plate, with an appetizing golden crust!
Total time: 30 minutes / Cooking time: 15 minutes / Yield: 2 servings
Ingredients
- pork neck - 500 g
- salt and ground black pepper - to taste
- chicken eggs - 2 pcs.
- water - 2 tbsp. l.
- homemade breadcrumbs - 1 tbsp.
- onions - 1 pc.
- garlic - 1 tooth.
- wheat flour - 4 tbsp. l.
- vegetable oil - for frying
Preparation
To prepare schnitzel you will need a good piece of neck. Let it be marbled, with thin layers of fat that will melt in the pan and make the meat juicy. Pork that is too lean will not work as it will become tougher and drier when fried. I wash the meat, dry it and cut it like chops - across the grain, into oblong pieces the size of a palm, 1.5 cm thick.
Place the steaks on a cutting board moistened with water. Sprinkle with salt and ground black pepper. Cover with cling film and beat with a hammer. I process it carefully so that the pork is properly fried in the future. The thickness of the meat should be no more than 0.5 cm.
I chop the onions and garlic on a fine grater. The result should be a paste, which during the marinating process will give the pork a very interesting taste. I rub the chops on all sides with this mixture and leave them to marinate for 15 minutes so that the aromatic mixture thoroughly saturates the meat fibers.
Meanwhile, I prepare the ingredients for the breading. We will need breadcrumbs - ideally use Panko breadcrumbs, which can be bought in large supermarkets or prepared at home. They are more coarsely ground than regular ones, more like flakes. If you cook it yourself, freeze a couple of slices of crustless white bread in advance, then cut them into cubes and grind in a blender, then dry the crumbs in the oven at 50-70 degrees, avoiding browning. The crackers prepared in this way will be more coarsely ground than regular ones. They do not absorb oil as much and create an excellent crust on the schnitzel.
I pour flour into a large flat plate. Place breadcrumbs on another plate. For breading, you will also need lezon - an egg mixture that will “stick” the breading to the meat. For lezon, I break a couple of eggs into a deep bowl, add 3 tablespoons of cold water and 1 pinch of salt, and beat with a fork. In total, you get three plates for breading: flour, crackers and egg lezone.
I first bread each piece of pork in flour, then dip it in lezon, and lastly, bread it in breadcrumbs. After this, you can start frying or put the semi-finished product in the refrigerator if you prepare it in advance. The workpiece can be stored for 24 hours in the refrigerator (you can cover it with a bowl to prevent the meat from drying out, but do not wrap it in film, otherwise the breading will soften). In addition, schnitzel can be frozen - the workpiece can be stored in the freezer for 1-2 months.
To fry the schnitzel, I thoroughly heat a frying pan with vegetable oil. The frying pan must be heated red-hot so that the hot oil immediately sets the breading and a crust forms on the surface of the schnitzel, sealing all the juices inside. You don't have to skimp on the oil. I fry the schnitzels over medium heat until crispy on each side, about 5 minutes. The pork should be cooked through completely. Frying “medium”, as is the case with beef steaks, is not suitable! If you doubt whether it is completely done, you can add a piece of butter to the pan, cover with a lid and simmer for 2-3 minutes. Alternatively, you can also cook in the oven at a temperature of 250-280 degrees for 5 minutes.
I place the finished schnitzels on a paper towel to absorb excess oil. Serve the dish immediately while it is hot. Can be supplemented with herbs, a slice of lemon and vegetables, sour cream or red sauce. Pork schnitzel goes well with potatoes, porridge, legumes, boiled vegetables and complex side dishes. Enjoy your meal!
Pork is a popular interpretation of the Austrian national dish, traditionally made from veal. This is a choice cutlet, breaded in flour, egg and bread crumbs and deep fried in a hot pan. As a result, the meat inside retains its juiciness and flavor, and the outside gets a crispy crust.
How to cook pork schnitzel?
The technique for preparing schnitzel is simple. Meat (preferably necks) is cut into pieces 1.5 cm thick, covered with film, beaten to a thickness of 0.5 cm and seasoned. If salt and pepper are not enough, you can make a marinade for pork schnitzel from a mixture of grated onion and garlic. After marinating, the meat is breaded and fried in boiling oil.
- Cooking pork schnitzel requires good, high-quality meat. Professionals recommend taking the meat from the top of the back of the animal's leg.
- The meat should be cut across the grain, no more than 1.5 cm thick.
Otherwise, thick pieces will increase the frying time and will not cook well. - Shake the pan while frying so that the oil constantly covers the surface of the meat.
Pork schnitzel in a frying pan - recipe
Pork schnitzel in a frying pan is the most delicious use for a piece of meat. Juicy pork chops will delight household members with their crispy crust and aroma, and housewives with ease and speed of preparation. All that is necessary is to cut the pulp into pieces, beat it well and, first dipping it in the egg mixture and then in breadcrumbs, fry until golden brown.
Ingredients:
- pork - 950 g;
- egg - 2 pcs.;
- crackers - 250 g;
- oil - 550 ml.
Preparation
- Cut the meat into 1.5 cm pieces, pound and season.
- Beat the egg in a deep plate.
- Place the crackers in a separate container.
- Dip each piece in the egg, then in breadcrumbs and immediately place in the pan.
- Pork schnitzel is fried in a frying pan for 5 minutes on each side.
Breaded pork schnitzel is a classic variation of the dish. Thanks to the bread casing, the pork, when fried, acquires a crispy texture on the outside while remaining juicy on the inside. Often, many people limit themselves to “bathing” meat in egg and flour, forgetting about coarse breadcrumbs, which do not absorb oil so much and always create a golden brown crust.
Ingredients:
- pork neck - 550 g;
- egg - 1 pc.;
- water - 60 ml;
- flour - 120 g;
- frozen loaf slices - 4 pcs.;
- onion - 1 pc.;
- clove of garlic - 3 pcs.;
- oil - 150 ml.
Preparation
- Cut the meat into portions and beat well.
- Grind the onion and garlic in a blender and marinate the meat in them for 15 minutes.
- Blend the frozen white loaf pieces into coarse crumbs in a blender. Place them in a separate bowl.
- Distribute the egg and flour beaten with water into different containers.
- Bread the pieces of meat first in flour, then in egg and bread crumbs.
- Fry the pork schnitzel for 8 minutes.
Pork schnitzel is one of the variants of the classic Austrian dish. According to the author of the dish, the schnitzel was originally prepared from veal, but very soon the pork-based version of the dish also became popular. To avoid confusion, the classic recipe began to be called “Wiener Schnitzel,” and the version of the dish prepared with a pork chop was called pork schnitzel.
Pork schnitzel is essentially a juicy pork chop wrapped in a fluffy, golden bread crumb coating. A simple and incredibly tasty dish that is easy to prepare at home. Very quick and easy to prepare, complemented by a side dish or a light salad, pork schnitzel will become a complete lunch or dinner that will appeal to all connoisseurs of delicious food without exception! Try it!
Prepare the ingredients according to the list.
Cut the meat into portions 1-1.5 cm thick. Place the meat between two pieces of cling film and pound it to a thickness of no more than 0.5 centimeters.
If desired, prepare a light marinade for meat: grate the onion and garlic. Mix the resulting slurry. You can also use kefir or dry mustard as a marinade.
Sprinkle the pieces of meat with a pinch of ground black pepper and brush with the onion-garlic mixture. Leave the meat for a while to absorb the juices and flavors. I usually marinate meat this way for 15 minutes to 2 hours.
If you plan to marinate the meat for an hour or longer, you can immediately salt it, otherwise, it is better to add some salt to the already prepared schnitzel or add salt to the breadcrumbs.
Meanwhile, prepare the ingredients for breading: beat a chicken egg with 1 tbsp. water, prepare a container with wheat flour and breadcrumbs. Add a few pinches of spices to the flour if desired.
If possible, use coarse breadcrumbs to coat the schnitzel. This texture can be obtained at home.
Dip the meat pieces into the flour, then into the egg and breadcrumbs.
Heat a frying pan well with vegetable oil and place the prepared chops. The oil should be very hot, then a crust will almost immediately form on the surface of the schnitzel, which will seal all the juices inside, and the schnitzel will turn out very tender.
Fry the schnitzel thoroughly on both sides until golden brown and dark golden brown. As a rule, the process takes about 6-8 minutes - 3-4 minutes on each side. Place the finished schnitzel on a paper towel for a few seconds to absorb excess oil.
If desired, at the end of cooking, drain the vegetable oil and add a piece of butter to the pan.
Simmer the schnitzel in melted butter for a few more seconds, and then serve with a slice of lemon, fresh herbs and garnish to taste.
Fragrant and juicy pork schnitzel is ready! Enjoy your meal!
The well-known word “schnitzel” is translated from German as “cut” or “thin slicing”. Schnitzel It is a thinly sliced and pounded piece of meat, rolled in breadcrumbs and fried until golden brown in vegetable oil. Escalope is also considered a close relative of this dish, but schnitzel also has some differences with them. The chops are cooked in batter or dredged alternately in beaten egg and flour. Escalope is prepared by frying thin and cut pieces of meat in butter, without any breading, just adding salt and pepper.
Like strudel, schnitzel is considered a Viennese dish that was invented at the end of the 19th century and was prepared exclusively from young veal. Wiener schnitzel became the progenitor of all other types of schnitzel. Today, a large number of different schnitzel recipes. The most famous among them are Berlin schnitzel, Parisian, hunting, cordon bleu, Hamburg and others. As for the meat that is used for its preparation, it can be not only veal, but also chicken, lamb, and turkey. Interestingly, each country prefers a different type of meat.
So in Israel it is most often prepared from young lean turkey. In Australia, chicken fillet is preferred for its preparation. In Italy, Austria and Germany, schnitzel is prepared from veal and beef. In our country, we most often use pork tenderloin. Pork schnitzel can be prepared in several ways - in the oven, in a slow cooker and in a frying pan. In my opinion, the simplest and fastest option is this one.
Ingredients:
- Pork tenderloin - 300 gr.,
- Eggs – 2 pcs.,
- Sunflower oil,
- Breadcrumbs – 100 gr.,
- Spices and spices to taste.
Pork schnitzel in a frying pan - recipe
Beat the eggs into a bowl. Beat them until smooth with a pinch of salt and spices. Of course, you can not salt the eggs, but salt and pepper the pieces of meat, but in this case there is a risk that more salt will fall on one area and less on another.
Thaw the pork tenderloin slightly. Such meat will be much easier to cut into thin layers.
Cover it with cling film and beat it with a hammer.
Heat a frying pan with vegetable oil. Place a piece of pork in a bowl with beaten eggs. Dip on both sides.
Place in a frying pan. Fry it on each side for 2 minutes.
Pork schnitzel in a frying pan. Photo
There are a lot 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 frying pan!
Pork schnitzel in a frying pan - general cooking principles
Many establishments serve pork schnitzel, formed from twisted or finely chopped minced meat. This is fundamentally wrong. Schnitzel - with him. language "tenderloin", i.e. in essence, it is a chopped piece of pork flesh without fatty layers, breaded and fried in a large amount of oil.
To prepare a delicious schnitzel, a thin layer of pork is lightly beaten and then breaded. For breading, you can use only breadcrumbs, or you can complicate the process a little and make a triple breading: beaten eggs, flour, crackers. If desired, you can add dried garlic and spices to the breading: curry, oregano, herbs, pepper, paprika. But it is recommended to salt the schnitzel in a ready-made form - it is believed that this way the meat turns out juicier.
For frying, use a deep cast-iron frying pan or deep fryer, in which odorless oil is first heated, and then the prepared schnitzel is laid out. Fry the pork on both sides until golden and crispy.
Usually pork schnitzel is served without a side dish, unless you can decorate the dish with beautifully chopped vegetables and fresh herbs. Schnitzel is delicious with various sauces: sour cream, mayonnaise-garlic, cheese, spicy tomato.
1. Pork schnitzel in a frying pan
Ingredients:
650 grams of pork loin;
Breadcrumbs;
80 grams of wheat flour;
Vegetable oil;
Ground black pepper, ground paprika, salt, lemon.
Cooking method:
1. Initially prepare the meat. The pork is cut into large layers no more than 1.5 centimeters wide and beaten with a hammer.
2. Then the flour is mixed with salt, paprika, and pepper.
3. Beat the eggs. To make the schnitzel tender, eggs are mixed with milk or plain water.
4. Add breadcrumbs to a 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 golden brown, 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 frying 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 each of plum and vegetable oils;
Ground pepper mixture, 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 it is put aside for 9-11 minutes for soaking.
2. Now you can start breading. Flour is poured into a suitable container, crackers separately. In the third, grate the cheese, in the 4th, beat the eggs.
3. After marinating the pounded pork, heat the oil mixture in a frying pan. Schnitzels are rolled in the first plate with flour, beaten eggs, grated cheese, and breadcrumbs. Fry in a frying pan until golden brown.
4. Cover a flat plate with paper towels and place the finished schnitzel on top. Leave for a couple of minutes to allow the oil to drain out. Delicious meat is ready.
3. Pork schnitzel in a frying pan made from coarsely chopped meat
Ingredients:
700 grams of meat pulp;
160 grams of paneer crackers;
100 grams of sunflower oil;
Dried garlic;
Spices for meat and salt.
Cooking method:
1. First, the meat is processed. The fillets are washed and dried with paper napkins and towels. All films and veins are removed from the pork. Then the meat is cut into small pieces and placed in a deep bowl.
2. Add one egg, spices, garlic, salt to the pork. All ingredients are thoroughly mixed to form oblong schnitzels. If a spicy taste is undesirable, you can limit yourself to ground black pepper.
3. Beat two eggs. Pour purchased or homemade breadcrumbs into a separate bowl.
4. Heat the vegetable oil thoroughly in a frying pan.
5. Dip the pork in flour and roll in breadcrumbs, carefully transfer to the frying pan. Frying chopped schnitzels requires a little more time, and the exact duration of the procedure is determined by the thickness of the individual piece of meat. Approximate time for each side is 3.5-7 minutes.
4. Pork schnitzel in a frying pan in an omelet
Ingredients:
Olive oil for frying meat;
Pepper mixture;
Breadcrumbs;
50 grams of milk, fat content 3.5;
Wheat flour;
One chicken egg;
Pork for four steaks.
Cooking method:
1. Prepared steaks are salted and peppered on both sides.
2. Gently beat the meat with a hammer. It is then wrapped in polyethylene.
3. Beat the egg and milk like an omelet.
4. Heat olive oil in a deep frying pan. Each steak is dredged in sifted flour, omelet mixture, and 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 or each other. Fry over medium heat for about 4-5 minutes. To form classic folds, it is recommended to gently rock the pan.
6. Dip the finished schnitzel with a paper towel, removing excess vegetable oil.
7. Serve with fresh or canned vegetables.
5. Pork schnitzel in a frying pan with herbs and mustard
Ingredients:
Pork fillet for 6 schnitzels;
1 - 2 tablespoons mustard;
Garlic clove;
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 peppered.
2. Grate the cheese. Finely chop the greens and garlic. Add breadcrumbs, mustard, salt, pepper. Mix everything thoroughly.
3. Spread the resulting mass onto each piece of chopped pork.
4. The pork is rolled into a small roll or folded in half, securing with a toothpick.
5. Fry the schnitzels in a frying pan using vegetable oil for about 10-15 minutes on each side, first over high heat until crusty, then over moderate heat until cooked through.
6. Additional step - baking the schnitzels in the oven for 15 minutes. Before placing the schnitzels in the oven, you can additionally sprinkle the meat with grated cheese.
6. Pork schnitzel in a frying pan with cognac
Ingredients:
A 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 and beaten.
2. Mix salt, pepper, spices with cognac, grease the schnitzels. The prepared pork is placed in the refrigerator for marinating.
3. The batter is prepared using all other ingredients (eggs, chopped herbs, water, flour). Whisk the products thoroughly.
4. Place the chops in batter and leave for an hour.
5. Carefully remove the schnitzels directly with the batter and place them on thoroughly heated oil.
6. Fry on both sides.
7. Pork schnitzel in a frying pan with cheese crust
Ingredients:
480 grams of pork loin;
380 grams of cheese;
Spices to taste.
Cooking method:
1. Take the meat and cut off the fatty layers, preserving them.
2. The pork is wrapped in film and beaten.
3. Sprinkle the chopped meat with salt, pepper and seasonings.
4. The next step is preparing the breading. To do this, use one egg and 80 grams of cheese per schnitzel. The cheese is grated and mixed with eggs. The proportions are respected, otherwise the schnitzel will not work.
5. Now fry the meat in vegetable oil in a frying pan over low heat: place the breading on one side and place that side down.
6. Fry the meat for about 3 minutes over high heat.
7. Place the remaining breading on top, carefully turn it over, and fry the pork again. 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 greens.
Pork schnitzel in a frying pan - tricks and useful tips
To make the schnitzel beautiful, it is better to cut the meat with a good sharp knife.
To prevent the pork from flying into pieces, it is advisable to beat the raw schnitzel not with the teeth of a hammer, but with the back of it.
You can reduce the noise when beating meat by placing a wet towel under the board.
To prevent pieces of meat from flying around the kitchen when beating, simply cover the pork with cling film.
To ensure that the meat is juicy and does not dry out, be sure to preheat the oil and quickly fry the pork on both sides over high heat. Only after the schnitzel is covered with a crust can the flame be turned to moderate.
Under no circumstances should you fry frozen or partially thawed meat - you will end up with fried pork, not schnitzel. It is better to remove the meat from the freezer in advance.
If you don’t have a lean tenderloin, but a fatty piece of pork, it doesn’t matter. Carefully trim off excess fat and rub the meat with dry mustard powder to neutralize fats. In addition, the schnitzel will acquire an interesting spicy flavor.
