Delicate pork schnitzel will be perfect festive dish which goes well with rice, mashed potatoes and buckwheat. We will tell you how to cook pork schnitzel in the oven.

Oven pork schnitzel recipe

Ingredients:

• pork tenderloin - 600 g;
• egg - 1 pc.;
• flour - 3 tbsp. spoons;
• - 4 tbsp. spoons;
• spices;
• vegetable oil.

Cooking

We wash the pork, dry it and cut into layers. Then cover the meat with a film and beat off with a kitchen hammer. Next, coat them with mayonnaise and leave to marinate for 30 minutes. In a flat plate, mix the flour with spices, and in another bowl, beat the egg. Now dip each piece of meat in flour, dip in the egg mixture and sprinkle with flour again. We coat the baking sheet with oil, lay out the slices of pork and send it to the preheated oven for 40 minutes. The finished meat is deliciously tender and crispy.

Pork schnitzel in the oven

Ingredients:

• pork - 800 g;
• vegetable oil - to taste;
• mayonnaise - to taste;
• onion - 1 pc.;
• hard cheese - 100 g.

Cooking

We offer you another recipe for how to bake pork schnitzel in the oven. We wash the pulp, cut into slices and lightly beat off. We clean the onion, chop the rings, and grate the cheese. Put the meat on a baking sheet sprinkled with oil. Top with onion slices and cheese. Bake the schnitzel in a preheated oven for 35 minutes, and decorate with chopped herbs before serving.

Oven pork schnitzel with potatoes

Ingredients:

Cooking

So, first we prepare all the ingredients: we clean the onion, chop it into rings and put it in a baking sheet. We thoroughly wash the fresh meat, dry it and cut it into thin slices across the fibers. Now lightly beat off each piece, flavor with spices and rub with chopped garlic. After that, leave the meat to marinate, and then lay out the next layer. Wash the tomatoes, chop into slices and distribute over the pork. We coat with mayonnaise, spread the potatoes, cut into slices, and sprinkle the dish with grated cheese. We send the schnitzel for 45 minutes in a preheated oven and bake.

Pork schnitzel is an excellent treat for both festive and everyday table. Our recipes will help you find new ways to prepare this dish using a variety of ingredients - from the simplest to the most unusual.

Fry meat in a pan simply, quickly and tasty.

Ingredients for 800 grams of pork:

• oil (olive or vegetable);
• one hundred grams of cheese (semi-hard);
• salt, spices.

Cooking method:

1. The pork pulp is washed under running water, and after the water is glass, the meat is additionally blotted with a napkin.
2. On the cutting table, cut it into flat portioned pieces, lay them out and beat them off on both sides.
3. After that, sprinkle the blanks with salt and roll in seasonings.
4. Fry in a well-heated frying pan on strong gas, first on one side, and then turn over with a wooden spatula and fry the pork on the other.

Ready schnitzels are laid out on a large flat dish. If desired, you can sprinkle them with grated cheese while the meat is still hot.

How to cook a meat dish in the oven

Bake pork schnitzel with potatoes and mushrooms in the oven according to the recipe below.

Ingredients for 600 grams of pork meat:

• onions - 2 pcs.;
• champignons (or other mushrooms) - 200 g;
• ground pepper;
• milk - 0.2 l;
• potatoes - 7 pcs.;
• grated cheese;
• two eggs (C1);
• salt;
• wheat flour - 60 g;
• grease for lubrication.

Cooking method:

1. Pork is washed and lightly dried. Lay out on a wooden board and cut into flat pieces. On a flat surface, the meat is beaten with a hammer on each side. Salted, rubbed with spices and pepper.
2. Pre-prepared meat is lightly fried on both sides in a frying pan.
3. Peeled potatoes are washed, cut into washers and lightly fried in another pan.
4. Grind the mushrooms, then fry them in a pan. The onion is cut into half rings.
5. Eggs are broken into a bowl, mixed with milk (warm), poured two tablespoons of flour and grated cheese.
6. Place the meat in the middle of the baking dish. Potatoes are laid out around the edges around the schnitzels and sprinkled generously with mushrooms. poured from above milk and egg mixture and sprinkle with chopped onions.
7. The dish is put in the oven and baked for half an hour. Bon Appetit!

Before frying the pork schnitzel in a pan, remove the veins from the meat so that it does not lose its shape. In addition, the less veins in the pulp, the tastier the dish will turn out.

Chopped pork schnitzel

Tired of whole cuts of meat? cook chopped schnitzel from young pork meat.

Ingredients:

• kilogram of pork;
• four heads of onions (bulb);
• sour cream - 1 cup;
• 1 - 2 eggs;
• seasoning;
• one clove of garlic;
• 1 - 2 tbsp. spoons of wheat flour;
• salt;
• optional, 500 grams of mushrooms.

Cooking method:

1. The meat is washed, cut into small rectangles and put in a deep bowl.
2. The onion is peeled and finely chopped. Garlic is squeezed through a chopper and both vegetables are added to the meat.
3. The composition is salted, peppered, eggs are beaten in, sour cream, flour are added and mixed.
4. The meat is fried in a frying pan, greased with oil. If desired, it can also be mixed with finely chopped mushrooms - it will turn out even tastier. Spread the mixture with a spoon, like pancakes. Bon Appetit!

Recipe for cooking in a slow cooker

If you have very little time, and the guests are already on the doorstep, you can cook schnitzel in a pressure cooker with the addition of potatoes and mushrooms.

Ingredients:

• half a kilogram of pork pulp;
• mushrooms - 200 grams;
• sour cream - 150 grams;
• potatoes - 5 - 6 pieces;
• salt, spices;
• vegetable oil;
• fresh herbs.

Cooking method:

1. The meat is cut into flat, preferably square pieces and beaten off on both sides.
2. The multicooker bowl is lubricated with vegetable oil, the “Frying” function is turned on and meat preparations are fried on each side.
3. At this time, finely chop the mushrooms. Remove the skin from the potatoes and cut into strips. Chop the onion.
4. Prepared ingredients are placed on the meat in a slow cooker. Add salt, pepper and seasonings to taste.
5. Close the lid and cook until all the products are ready in the “Extinguishing” mode. When ready, sprinkle the dish with finely chopped fresh herbs.

When beating meat, cover it with cellophane or cling film - so splashes will not scatter around the kitchen.

Breaded

For a change, bread the pork schnitzel in breadcrumbs.

Ingredients for 700 grams of pork meat:

• oil (olive) - 50 grams;
• cream - 0.1 l;
• 50 - 60 g of wheat flour;
• half a liter of water;
• breadcrumbs;
• salt, spices.

Cooking method:

1. The meat is washed, cut into pieces, laid out on a flat surface and beaten off on both sides.
2. Breadcrumbs are mixed with cream, a little flour is added and salt is added.
3. Well warm the pan, greased with oil.
4. The meat is rolled in the prepared mixture on both sides and quickly placed in a hot frying pan. Fry the blanks with the lid closed on strong gas on each side. Breaded schnitzel is ready!

Cooking in a ministerial way

In tsarist times, this pork dish was called “royally”, but today it is a little more modest - in a ministerial way. We share the recipe.

Ingredients:

• kilogram of young pork pulp;
• potatoes - 5 - 6 pieces;
• cooking oil (this is important!);
• onion;
• mushrooms - 200 - 300 grams;
• mayonnaise sauce;
• semi-hard or hard cheese.

Cooking method:

1. The meat pulp without veins is cut into flat rectangular slices. Lightly fry them in a skillet greased with cooking oil.
2. Put the meat on a baking sheet or in another baking dish.
3. Cut the peeled potatoes into slices and cover the meat with them, laying them nicely and evenly.
4. Mushrooms and onions are finely chopped and sprinkled with meat and potatoes. The dish is salted, seasoned, smeared with mayonnaise sauce (no more than 67% fat) and sprinkled with grated cheese.

The future schnitzel is sent to the oven to bake until a delicious crust.

Pork chop schnitzel

To diversify a boring menu, cook pork schnitzel in the oven according to a French recipe.

Ingredients:

• pork pulp (half a kilo);
• potato;
• three heads of onions;
• grated cheese - 300 grams;
• mayonnaise;
• salt, spices.

Cooking method:

1. The meat is washed and left to dry. Twenty minutes later, it is cut into portions with a sharp knife - flat pieces. They are slightly beaten off, rubbed with salt, seasonings and left to soak with spices for twenty minutes.
2. Meanwhile, finely chop the onion and fry until golden in a pan. Peeled potatoes are crushed into slices and mixed with salt and seasoning.
3. Pieces of meat are placed in a baking dish or on a baking sheet, and potatoes are placed on it. Evenly spread the fried onions, grease with mayonnaise sauce and sprinkle with grated cheese.

Chopped schnitzel put in the oven for baking for half an hour. The dish is ready!

Pork Wiener Schnitzel

According to this recipe, the meat is baked in foil in portions. This method is convenient when serving to guests, although it takes some time to prepare.

Ingredients per pound of pork meat:

• onion - two heads;
• potatoes - 500 grams;
• salt, spices - to taste.

Cooking method:

1. Pork meat is washed under running water and thinly sliced. They lay it on the table and beat it with a special hammer.
2. Potatoes are peeled and cut into circles, onions - in half rings.
3. Cut off the foil with a size of 20x20 centimeters. Do a dozen of these blanks. Each leaf is smeared with oil, meat, potatoes, onions are placed on it and sprinkled with spices. The foil is wrapped tightly. This is done alternately with each piece of meat.

Ingredients per pound of pork:

• ham - 60 grams;
• onions - two pieces;
• flour - 15 - 20 g;
• sour cream - a glass;
• cheese - 150 g;
• water or milk - if necessary;
• seasonings, salt.

Cooking method:

1. The meat is washed, cut with a sharp knife and lightly beaten off.
2. Onions are chopped and fried in a pan with oil.
3. The ham is cut into strips, mixed with onions and sour cream. Add grated cheese, flour, some milk or water.
4. In the mixture from the previous step, roll the pieces of meat and fry them in a pan. Due to the large number of ingredients, the dish turns out to be tasty and satisfying, so you can serve it without a side dish.

If you are not a fan of fatty foods or are on a diet, when baking in the oven, put the meat not on a baking sheet greased with oil, but on a Teflon mat. It does not need to be oiled and the meat is fried in its own juice.

Also, if the meat has too much fat, put it on hot pan fat down. So excess fat will melt, but the pulp will remain juicy.

This is how millet, literally in an hour, you can cook juicy, fragrant pork schnitzels. This dish is relevant for family dinner and at a gala dinner. And most importantly, it requires a minimum of ingredients and is easy to prepare.

Almost no one can do without meat festive table. But also in Everyday life nowhere without him. Great option Decorate a dinner with the family or just treat yourself to a schnitzel.

This dish originates in Austria and is a meat layer, thinly beaten, breaded and boned on hastily fried in a skillet or in the oven. This delicacy can be made from any type of meat, but pork schnitzel is especially popular and loved in our country. Consider a few instructions for cooking this dish step by step with a photo and learn some of the nuances that will help make the dish especially tasty.

Classic pork schnitzel in a pan

The main feature of this delicacy is the large size of the meat piece, about the size of a palm, and, of course, the breading. Usually it consists of eggs and crackers. But many other varieties have been invented, including various spices, cheese, and vegetables.

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

• Experienced chefs advise purchasing meat from the top of the animal's hind legs;
• It is necessary to try to cut pieces of a rectangular shape and always across the fibers;
• The thickness of the pieces should not exceed 1.5 cm. This will allow the meat to fry well without increasing the cooking time;
• Breading is a very important part of the dish. It is better to choose coarse crackers larger than a millimeter, exclusively from white bread. Thanks to them, the meat will be juicy, with a dense crispy crust;
• You can make your own bread crumbs. To do this, grate a 400-gram dry loaf. The crumb should be about 5 mm. It must be placed on a baking sheet with parchment and then baked in the oven at 100 degrees for 7-10 minutes, then stir and leave for another 5 minutes. If the crumb turned out to be too large, you can grind the crackers between the palms to the desired size;
• The classic version of the dish involves beating pork. But you can not do this. Then you need to apply small notches with a knife over the entire surface of the meat so that it does not shrink during frying;

• The broken piece should 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 around the edges and salted;
• While frying, periodically lift and shake the pan a little. In order for the meat to be juicy and not dry out, its surface must always be in oil.

Now consider the scheme itself, according to which pork schnitzel is prepared in a pan. For this you need:

• Pork - 650 g (best loin);
• Breadcrumbs - 120 g;
• 2 eggs;
• Vegetable oil - 140 g;
• Flour - 80 g;
• Lemon - 1 pc;
• Salt, ground pepper and paprika - to taste;

Let's start cooking at home:

1. We cut the meat into layers 1.5 cm thick and beat it with a hammer, preferably with its flat side. For convenience, you can wrap the pieces in a film;
2. In a bowl, make a flour mixture with salt and spices;
3. We prepare a special mixture - lezon. To do this, beat the eggs in another container. To give the future dish tenderness, you can add a little milk and beat the eggs with it. You can also use 15% fat sour cream at the rate of 1 large spoon for 2 eggs;
4. The third flat plate is reserved for breadcrumbs;
5. Roll the meat piece in the mixture from the first bowl, then immerse it in the second plate with beaten eggs and immediately place it in the breadcrumbs;
6. We move our meat to a frying pan with well-heated vegetable oil;
7. Fry for 2-3 minutes in boiling oil on each side, until browned;
8. 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

An interesting recipe for pork schnitzel, where one of the ingredients for breading is cheese. It is necessary to prepare:

• Pork tenderloin - 600 g;
• Hard cheese - 150 g;
• Flour - 120 g;
• 2 eggs;
• Vegetable and butter - 50 g each;
• Salt and a mixture of peppers - to taste;
• Breadcrumbs.

The cooking scheme is simple:

1. We cook the meat in the same way as in the previous recipe, then rub salt and spices into the pieces and remove to soak for 15 minutes;
2. Pour flour and croutons for breading into different containers, three cheeses, and beat the eggs in a separate bowl;
3. In a frying pan with a thick bottom, heat a mixture of oils;
4. We roll the pork first in flour, then immerse in the egg mixture, then in grated cheese, and finally in breadcrumbs;
5. Transfer the pieces to a pan with a mixture of boiling oils and fry over a medium flame until browned;
6. We take out the finished schnitzel breaded on the basis of cheese, place it on a plate covered with paper napkins. This will allow excess oil to drain. Delicious and hearty meal is ready.

Chopped pork schnitzel in a pan

Another no less popular version of your favorite dish. The composition includes:

• Pork (pulp) - 700 g;
• Breadcrumbs - 160 g;
• 1 egg;
• Meat spices and salt - to taste;
• Sunflower oil - 100 ml;
• Flour - 100 g;

The cooking process is also simple:

1. The washed and dried meat is cut into small pieces and transferred to a deep plate;
2. One testicle is also driven in here, spices and salt are added. If you are not very fond of herbs, then you can limit yourself to ground pepper instead;
3. Form several small pieces large pieces oval oblong shape;
4. Fill a separate bowl with breadcrumbs;
5. 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 a frying pan;
6. The frying process depends on the thickness of the meat, but usually it lasts a little longer than in the first recipe, somewhere up to 7-10 minutes on each side;

Oven pork schnitzel recipe

To get more tender dish, not greasy and not difficult for digestion, you can cook pork schnitzel in the oven. To do this, you need (based on 3 servings):

• Pork tenderloin - 600 g;
• Flour - 3 large spoons;
• Mayonnaise - 4 large spoons;
• 1 egg;
• Salt - 1 small spoon;
• Spices for pork and ground black pepper - half a small spoon each;
• A little vegetable oil;

Cooking pork Schnitzel step by step:

1. We prepare and beat the meat as in the first recipe;
2. We coat the pieces with mayonnaise and place in the refrigerator, marinate for half an hour;
3. We combine salt, spices and flour on a flat plate;
4. In a separate container, lightly beat the egg;
5. We take out the pork, then dip each piece into the flour mixture, then into the testicle and finally into the flour again;
6. We heat the oven to 200 degrees. Grease a baking sheet with butter or cover with baking paper and put our meat on it. You can place onion rings on top or grate cheese. This is up to you;
7. Keep in the oven for 40 minutes;
8. 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 simple family gatherings unforgettable.

Schnitzel is an exceptionally thin, breaded chop. This real wand any housewife, because it takes only a couple of minutes to prepare it, and the result is always excellent. You can cook pork schnitzel in the oven. But the original Viennese version is being prepared in in large numbers oil - deep-fried. So that the meat does not lose juice, it is pre-breaded in breadcrumbs or flour. Sometimes they use lezons - mixtures of eggs and other ingredients so that the breading is better taken.

Cooking is an international science, and in each country the original recipe is necessarily slightly modified, "adjusting" to the tastes and cuisine of other people. The original schnitzel, which is prepared from Austrian veal, is a very tasty dish, but too fatty. The breading absorbs the oil in which this chop is fried. Thus, you get a thin (about 5 mm) piece of meat plus a lot of flour and fat, because the breading is more than 50%. Such a dish is difficult to afford in everyday nutrition.

Another thing is the schnitzel in the oven. It has significantly fewer calories, and most importantly, harmful fats that are dangerous for blood vessels. At the same time, the taste of the dish does not suffer, and it still looks great. It is easier to cook it in an electric oven with convection and the ability to set high temperatures.

You can serve such a chop with lemon and cucumbers, with vegetables or potato salads, or you can cook a rich mushroom gravy, cheese. Schnitzel served with tomatoes looks very appetizing, Korean carrots, celery.

An easy option in the oven

This is the most elementary option, which can be complicated at will.

Required for 4 servings

• pork with streaks of fat - 400 gr.;
• mayonnaise - 4 tablespoons;
• - 1 spoon;
• raw egg - 1 pc.;
• flour or;
• vegetable oil.

Cooking steps

1. We cut the meat into 4 chops, wash, dry with a paper towel. Cover with cling film and beat very thinly, up to 4-5 mm.
2. We mix mayonnaise, mustard, salt, spices and coat the chops with this marinade. Leave it like this for 20-30 minutes.
3. We dip the schnitzels first in flour, then in the egg and again in flour - you get a dense layer of breading.
4. On a hot baking sheet, generously greased with vegetable oil, lay out our chops. From above, either sprinkle oil, or just pour with a spoon.
5. We put in the oven, preheated to 200 ° C (up to 240 ° C is possible). "Lower and upper heating" mode. Cook for 20 minutes on one side, flip over and bake for another 20 minutes.

You will get excellent chops with a crispy crust and a minimum of oil. Serve with greens, peas, mashed potatoes.

hunting or jaeger

This is very hearty meal, which looks like a king on a plate. As befits a good schnitzel, it is simply gigantic in size. In addition, it is served with hearty mushroom sauce so it's impossible to stay hungry.

We will need

• fatty pork - 500 gr.;
• fresh raw eggs - 2 pcs.;
• finely ground breadcrumbs;
• oil for frying;
• black pepper, paprika, salt.

For sauce

• agaric mushrooms - 200 gr.;
• onions - 1-2 things;
• butter- 50 gr.;
• low-fat cream - 400 gr.;
• spices and salt for mushrooms;
• parsley.

Cooking steps

1. We prepare meat for 4 schnitzels. We beat off a little less than usual, to a thickness of about 7 mm. We season, salt.
2. We fry the schnitzels in a pan in a large amount of oil, first dipping them in breading, then in eggs, beaten with salt, then again in breading.
3. Place on paper towels to remove excess oil.
4. Fry the finely chopped onion vegetable oil. As soon as it becomes slightly golden, add chopped mushrooms. Cook for about 10-15 minutes, stirring constantly. Next, pour the cream into the pan, add the butter. For density, you can add a couple of tablespoons of flour mixed with cold milk or water. The liquid should evaporate by about 30%.
5. We take a dish for oven, put the schnitzels on the bottom, pour the sauce. We send it all to cook at a temperature of 170 ° C in the “lower heating” mode. The sauce should evaporate another 30 percent. At the end, sprinkle the dish with chopped parsley.

Jaeger pork schnitzels should be served with plenty of sauce. The best garnish will be fresh vegetable mix. Satiety and calorie content are just off scale!

Cordon bleu (or cordon bleu)

This is one of the variants of schnitzel. The only difference is the filling.

For 2 servings we need

• pork beaten on schnitzels - 4 chops;
• hard cheese - 2 strips;
• ham - 2 pieces;
• raw egg - 1 pc.;
• breadcrumbs;
• salt, black pepper, other spices for meat;
• mayonnaise;
• vegetable oil.

Cooking steps

1. Between the two pieces of pork we place the filling of thin strips of ham and cheese.
2. Mix the egg with mayonnaise, salt, spices.
3. Dip two connected pieces in breading, then in lezon, then again in breading. For fidelity, you can pre-fasten the edges of our “pie” with toothpicks.
4. We post our stuffed schnitzels on a hot baking sheet, greased with oil. Spray the top of the chops with oil.
5. Roast in a hot oven at 200°C. "Lower and upper heating" mode. Bake for 20-25 minutes on each side.

It turns out very tasty and original dish, which, boiled potatoes, vegetables.

Space for imagination

You can cook schnitzels from any meat. The main thing is to subject them to intensive heat treatment. Then the chops will remain juicy, appetizing. You can safely experiment with sauces, add grated cheese to the breading. So every time your family will be waiting for a new tasty and very satisfying dish.

Step-by-step recipes for cooking pork schnitzel in the oven and various options - classic, quick, with onions, zucchini, marinated

2018-06-26 Galina Kryuchkova

Grade
prescription

1604

Time
(min)

servings
(people)

In 100 grams ready meal

14 gr.

25 gr.

carbohydrates

5 gr.

307 kcal.

Option 1: Classic Oven Pork Schnitzel Recipe

Schnitzel is a large and very thin piece of meat. The dish belongs to Austrian cuisine. Its distinctive feature is juicy and soft meat in a crispy crust. Initially, it was prepared from veal, and then from pork, and poultry. Usually, the back of the carcass is used, cut across the fibers, sometimes lightly beaten, breaded and fried.

Try to cook the classic Austrian pork schnitzel in the oven on a baking sheet with fat. Products are listed for three servings.

Ingredients:

• 480 gr. pork;
• 1 egg;
• 45 gr. crackers;
• 50 gr. fat;
• Salt;
• Pepper.

Step-by-step recipe for a classic oven schnitzel

Take a piece of loin. Cut across the fibers. Trim the edges. If you didn’t get thin slices 5 mm thick, then you have to lightly beat them off with a chopper.

Whisk the egg with salt.

Pour crackers into a flat plate.

Place three plates side by side: with meat, beaten egg and breadcrumbs.

Turn on the oven. Take out the pan and pour the fat on it.

Take one piece of meat and salt it. Moisten with egg and sprinkle with breadcrumbs.

Spread the schnitzel on a baking sheet.

Repeat the previous two steps with the remaining pieces of meat.

Place the pork schnitzel in the oven.

Check the condition of the schnitzel in seven minutes. If a crust has formed on the bottom, then it's time to turn it over.

After five minutes, check how the second side is fried.

Leave the pork schnitzel in the oven for a few minutes. Let it steam a little and cool down.

cut into salted cucumbers. Make a salad sauerkraut with cranberries. Prepare potatoes. Put the schnitzel on a separate flat plate.

Option 2: Quick Oven Pork Schnitzel

What could be more satisfying than a pork schnitzel from the oven? Prepare this nutritious meal in 10 minutes, eat and enjoy your health. Products listed are for 1 serving.

Ingredients:

• 200 gr. loin;
• 5 gr. flour;
• 1 egg;
• 10 gr. crackers;
• 2 potatoes;
• 3 champignons;
• 15 gr. fat.

How to quickly cook pork schnitzel in the oven

Pour water into the kettle and boil.

Turn on the oven.

Peel potatoes, cut and pour over boiling water.

Place a baking sheet on the table. Spread a piece of foil on it, bend the edges up.

Grease the foil.

Cut off a thin piece of loin.

Whisk the egg.

Sprinkle flour and breadcrumbs onto a cutting board.

Sprinkle the schnitzel with salt and pepper, dip in flour, dip in egg and roll in breadcrumbs.

Transfer the pork schnitzel to the oven on foil.

Place potatoes and mushrooms around the edges.

After five minutes, the meat and vegetables need to be turned over and fried again.

Serve schnitzel with mushrooms, potatoes, sliced fresh vegetables and sour cream sauce.

Option 3: Pork schnitzel in the oven with onions, zucchini and tomatoes

Prepare thin layers of pork, breaded and fried. Stew vegetables in the released juice left after frying the meat, which will be a great addition to the main dish. You will need an oven and a frying pan without a plastic handle. Products are listed for two servings.

Ingredients:

• 290 gr. pork;
• 80 gr. Luke;
• 200 gr. zucchini;
• 160 gr. tomato;
• 40 gr. greens;
• 29 gr. fat;
• 1 egg;
• 30 gr. crackers;
• Salt.

How to cook

Trim and beat the pork pieces.

Bread each piece in egg and breadcrumbs.

Melt a piece of fat in a cast iron skillet.

Quickly fry each schnitzel on both sides.

Chop onions and tomatoes into rings.

Remove the skin from the zucchini and then cut into cubes.

In the fat remaining in the pan, fry the zucchini and onion.

Remove the fire pan. Put the tomatoes in there.

Place two schnitzels on the vegetables.

Put the pan in a hot oven (200 degrees) for ten minutes.

Remove the pan with steamed vegetables and pork schnitzel from the oven. Sprinkle with chopped herbs and serve with sauces.

Option 4: Marinated pork schnitzel in the oven

Thin pieces of pork are first marinated in mayonnaise with pepper and garlic, and then breaded and fried. You will need cling film and foil tins. Products are listed for ten servings. You can immediately cook a couple of servings, and put the rest of the meat in the freezer.

Ingredients:

• 1500 kg of pork;
• 200 gr. mayonnaise;
• 1 head of garlic;
• 5 gr. white and black pepper;
• 3 eggs;
• 100 gr. fat;
• 150 gr. crackers;
• Salt.

Step by step recipe

I advise you to take a loin or a ham. Cut a piece of meat across the grain.

Crush the garlic. Prepare a mixture of pepper, salt, garlic and mayonnaise.

Coat each piece with marinade and wrap in cling film.

Put the schnitzel that you will be preparing today on a shelf in the refrigerator. Place the rest of the blanks in the freezer.

After 25 minutes, prepare the breadcrumbs, beat the eggs and remove the meat.

Unroll the film. Brush each schnitzel with egg and dip in breadcrumbs.

Grease a baking sheet. Transfer all pork schnitzels to the oven (200 degrees).

After 15 minutes, turn the meat over and continue to fry until tender.

Serve the schnitzel with boiled potatoes and vegetable salads. There is one more interesting option making semi-finished products: bread all pickled schnitzels, then wrap again in a film and place in the freezer for storage.

Option 5: Pork liver schnitzel in the oven

Ingredients:

• 150 gr. pork liver(for 1 serving);
• 15 gr. flour;
• 30 gr. sour cream;
• 1 egg;
• 20 gr. crackers;
• 1∕ 2 onions;
• 10 ml lemon juice;
• 50 gr. fat;
• Salt.

Step-by-step instruction

Cut the liver into thin slices. Pre-cut the bile ducts and film.

Top with cling film and lightly beat off.

Coat the liver pieces with sour cream and refrigerate.

Chop the onion and sprinkle with lemon juice.

Whisk the egg with salt.

Dip each piece first in flour, then in the egg and then in the breadcrumbs.

Lay the liver out on a cutting board. Put it back in the fridge to dry out the breadcrumbs.

Prepare a baking sheet: wash, wipe dry, grease. Preheat the oven to 220 degrees.

Put on a hot baking sheet with fat.

Quickly fry the breaded liver pieces on one side and the other.

Further cooking of pork schnitzel in the oven will require weaker heating.

Put the onion on the breaded and fried liver. Close the oven door. After 15 minutes, check readiness by piercing the surface of the schnitzel with a wooden straw.

The liver can be pre-soaked in milk to remove the bitterness. The liver is fried quickly and on strong fire and then steam until tender. Usually served with sour cream.

Option 6: Oven lazy pork schnitzel

You will need minced meat and new bags. A dish of minced meat is softer and juicier. It is convenient to eat for the elderly and children. And by appearance the product looks like a schnitzel from a whole piece of meat.

Ingredients:

• 300 gr. minced pork for three servings;
• 1 egg;
• 15 gr. buckwheat flour;
• 6 art. l. crackers;
• 10 ml cream;
• 1 onion;
• 1 tomato;
• Salt.

Step-by-step instruction

Put the minced pork in a bag. Tie the top in a knot. Raise 20 centimeters above the table and drop. Beat the minced meat in this way about ten times.

Put in the spices and stir.

Transfer the minced meat to clean bags. Smooth it out so that you get plates about one centimeter thick. The size of the future schnitzel is about ten by five centimeters.

Carefully transfer the blanks to the freezer.

Whisk the egg with cream.

Remove the frozen minced meat plates from the bags. Dip each in the egg and cream mixture.

Stir together white breadcrumbs and buckwheat flour.

Roll each schnitzel in breadcrumbs with flour.

Transfer the blanks to a cutting board or flat plate. And put it in the freezer for 30 minutes.

Heat up a baking sheet and grease.

Lay your blanks on a hot baking sheet.

Fry the product on both sides.

Transfer the schnitzel to a deep skillet or saucepan.

Put onion rings and tomato in layers there.

Pour 20 ml of water into the bottom of the saucepan. Cover with a lid and steam over low heat.

Serve this soft and tasty schnitzel with sour cream, stewed mushrooms and boiled potatoes.

Option 7: The original pork schnitzel in the oven

To get really juicy and soft pork, choose a piece with fatty layers.

Ingredients

• 500 g pork;
• 50 g breadcrumbs;
• salt and pepper;
• 40 g of oil;
• 30 g flour;
• 1 egg.

Step-by-step recipe for classic pork schnitzel in the oven

We cut a piece into three plates across the fibers. Cover with a bag or take cling film, tapping with a hammer. At the exit, we should get a thin, but whole chop without holes. We process all the meat, sprinkle with salt and pepper.

Beat the egg with a fork. We send the flour to one plate, and pour the breadcrumbs into another bowl or just on a cutting board. Oil a small baking sheet or form. You can cook pork schnitzels on foil, but in any case, we use fat.

Dredge meat in flour, dip in egg, then sprinkle generously breadcrumbs. We press so that they do not stick. We spread the schnitzels in baking sheets with oil,

We put our dish in the oven. Be sure to preheat the oven in advance, the temperature is 220 degrees. Cook for 15 minutes, then carefully slide the pan out, pry the pork with a fork and turn over to the other side. Bake for about the same amount of time.

We transfer the finished schnitzels to a plate, supplement with pickles, mushrooms. boiled potatoes or mashed potatoes, a sprig of greens will not be superfluous. You can serve schnitzels with any sauces: ketchup, tartar, mayonnaise, cheese or teriyaki.

You can not cover the pork with a film when beating, but in this case, splashes will fly and it is more likely to break through a thin piece of meat.

Option 8: Quick Oven Pork Schnitzel Recipe

combined and very fast way cooking delicious pork schnitzels in the oven. In order for everything to work out, the process does not drag out, we immediately turn on the oven at 200 degrees, let it warm up. This eggless schnitzel recipe with milk can be used to moisten chunks of cream.

Ingredients

• 450 g pork;
• 7 spoons of milk;
• spices;
• 0.5 st. crackers;
• 3 tablespoons of grated cheese;
• 50 ml of oil.

How to quickly cook schnitzels in the oven

We cut a piece of washed pork across the fibers into three layers of approximately the same size. We beat with a hammer, salt, you can pepper or use seasonings for meat.

Dip pork in milk and then breadcrumbs. We make a thick coat. We spread it in heated oil and fry for a minute on one side, then turn it over, remove the pan from the heat, send it to the oven. Be sure to unscrew the handle.

We wait 7-8 minutes, take out the finished schnitzels from the oven. It was just the time to set the table, put side dishes, vegetables, greens on plates.

The recipe does not specify the type of oil, you can choose at your discretion, but butter can burn, this must be taken into account, it is not used in its pure form for frying.

Option 9: Ministerial Oven Pork Schnitzel

A variant of a chic dish with pork schnitzel in the oven. In addition to meat, he will need potatoes and cheese. In order for everything to be ready, we strictly follow the recipe.

Ingredients

• 0.8 kg of pork;
• 4 potatoes;
• 120 g of cheese;
• 4 spoons of mayonnaise;
• 1 st. breadcrumbs;
• spices;
• 2 eggs;
• oil for frying;
• 1 bulb.

How to cook

Cut the pork into 1 cm strips. Next, lay them out in one layer and beat them off in the standard way. Salt and pepper the pork.

We beat the eggs. We dip the meat, shake off excess droplets from the schnitzels, dip one by one into crackers, roll, and then immediately send it to a hot frying pan. Fry in oil for a minute on one side and the same amount on the other, transfer to a baking sheet, put in one layer.

We cut onion very thin cubes, we wake up all the schnitzels. We clean the potatoes and cut into plates no thicker than two millimeters, you can use a grater. We lay the potatoes overlapping on schnitzels with onions, lightly sprinkle with salt and grease with mayonnaise.

We put ministerial schnitzels in the oven, bake for 25 minutes at 180 degrees. While there is time, cut the cheese into thin slices, but you can also grate it as you like. We also prepare greens for decorating a dish, pickles or fresh vegetables.

We take out the schnitzels with potatoes from the oven, cover with cheese. We return, warm up for another five minutes or just let the cheese melt, do not fry. We shift to plates and immediately, until the pork has cooled, we serve the dish to the table.

If you don’t like the taste of onions, then you can sprinkle garlic between the schnitzel and potatoes, put a slice of tomato or pickled cucumber, it turns out delicious with mushrooms, you don’t need to fry the champignon, we use it raw.

Option 11: Oven Cheese Pork Schnitzel

For this recipe, even not very young or frozen pork is ideal. Thanks to a special marinade, the meat is very well softened, filled with taste, and the output is royal dish. We choose hard cheese, as it will be used for breading.

Ingredients

• 70 g crackers;
• 600 g pork;
• 100 ml soy sauce;
• 50 g flour;
• egg;
• 100 g of hard cheese;
• 20 g mustard;
• 0.3 tsp pepper;
• 30 ml of oil.

Step by step recipe

Combine mustard with the prescription amount of soy sauce, add ground pepper, but you can add a little adjika. Stir, this will be the marinade.

Cut the meat into slices by a centimeter, beat off and pour soy marinade. We leave it for at least half an hour, but it is better to let it stand for a couple of hours so that the pork is well soaked.

We're preparing the pancake. We rub the cheese with small chips and combine with crackers. It is important to use white bread breading. Separately, beat the eggs in a bowl. They are needed so that the breading sticks, and the schnitzel is covered with a fluffy fur coat.

We take out the schnitzels from the marinade, wring out, roll in flour, then dip in the egg, and then in the breadcrumbs. The meat covered with a fur coat and spread on a baking sheet poured with oil.

We cook schnitzels in the oven for 15 minutes at 200 degrees, then turn over, hold for another 5-8 minutes, take out, add side dishes, serve.

Breading can be prepared not only with cheese, but also with sesame, add walnuts, sometimes a cracker is used instead of crackers or corn flakes, but it should be without sugar and glaze.

Option 12: Oven pork schnitzel with champignons

Exists different variants cooking schnitzel in the oven with mushrooms, but here is one of the most simple options With raw champignons and tomato. You can also use pickled mushrooms for the filling, it will also turn out delicious.

Ingredients

• 500 g pork;
• 1 tomato;
• 6 spoons of crackers;
• 120 g of cheese;
• egg;
• oil for frying;
• 80 g of champignons;
• spices.

How to cook

Cut the pork into slices and the classic way we beat off, we get large and thin pieces. Sprinkle lightly with salt. Beat the egg, measure and pour the crackers into a plate. Turn on the oven immediately and let it warm up.

We make the filling. Cut the tomato, remove the seeds, chop the pulp small cubes. Cut the mushrooms and add grated or also chopped cheese to them, stir. You can add greens here or add garlic, pepper.

Wet the meat in the egg, roll in breadcrumbs. We heat the pan, spread the schnitzels and fry, but only on one side. Spread on a baking sheet raw side down, it will fry in the process of cooking in the oven.

We spread the mushroom and tomato cheese filling on the fried side of the schnitzels, after which we immediately send it to bake in the oven, cook for about 15-18 minutes, this will be enough.

Schnitzel can be prepared not only from meat, but also from pork liver. It also goes well with breadcrumbs, potatoes, cheese, eggs and other ingredients. It is only important not to overexpose the liver in the oven, this product quickly becomes hard and dries out.