A real classic that came to Russia from Austria, schnitzel has undergone a number of changes over the course of several centuries of its existence, depending on the country borrowing the recipe. Even in Russia, there are various cooking options for this dish, which use different ingredients, which makes schnitzel not only everyday, but also festive food.

In spite of different variants cooking, the essence of pork schnitzel remains the same - the dish is a specific version of the cutlet. The name comes from the word "schnitzel", which means "cut out". That is why only selected meat is used for cooking - soft tenderloin. Such a tender part is cooked very quickly, but the dish itself proper preparation stays very soft and fluffy.

Classic recipe pork schnitzel baked in the oven

The basis of any schnitzel is a good piece pork tenderloin, breading and great sauce. By original recipe the meat needs to be beaten off before breading, but this step can be neglected if you walk along the top layer with a knife and make notches.

Pork schnitzel with cheese in the oven

This dish is tender and slightly piquant taste. You can use absolutely any kind of cheese in the recipe: Dutch, Maasdam, Russian and even mozzarella. Each of them will give the dish its own special flavor. Schnitzel with cheese is quite simple to prepare.

Cooking time: about an hour.

Nutritional value: 385 kcal.

1. Cut the pork across the grain. Rinse it, dry it with a towel and wrap cling film. Take a kitchen hammer and beat the meat lightly.
2. Pass the garlic through a press and mix it with spices. Rub this mixture on both sides of the meat.
3. Grate the cheese on a small grater, beat the egg. AT egg mixture add grated cheese and mix everything.
4. Roll a piece of schnitzel in flour, then in the egg-cheese mixture and again in flour. For a more pleasant crust, you can fry the schnitzel in a pan until a crust appears, and then send it to the oven or immediately put it on a baking sheet and put it in the oven at a temperature of 200 for half an hour.

egg recipe

The original pork schnitzel, which looks very nice on the table, if you carefully break the egg without damaging the yolk.

Cooking time: 70 minutes.

Nutritional value: 312 kcal.

1. Trim white bread from the crusts, leaving only the crumb. Soak in milk.
2. Cut the pork into small pieces. Peel and cut the onion.
3. After 10 minutes, the bread will soften, after which you can mix it with pork. Season with salt and spices.
4. Mix all minced meat well until smooth. Each schnitzel will take about 200 grams of minced meat. It must be laid out on a baking sheet, creating the shape of a cutlet. Using a spoon, make a medium-sized indentation in the center of the patty.
5. Cook for about 20 minutes in the oven (temperature 200 degrees). At this time, grate the cheese. After 20 minutes, you need to remove the baking sheet from the oven, put the egg in the recess and sprinkle with cheese. You can add herbs for flavor if you like. Continue cooking the same amount at the same temperature.

How to cook schnitzel stuffed with mushrooms and ham

Mushrooms and ham pair perfectly with pork, making the dish even more satisfying. Ideal for men who love delicious food.

Ingredients	The weight
Pork	450 g
Cream	80 ml
Raw smoked ham	200 g
vegetable broth	125 ml
stale bun	50 g
minced pork	150 g
Onion	1 piece
Cheese	80 g
Sour cream	150 g
Champignon	100 g
Tomatoes	100 g
Fresh dill and parsley	By the beam
Spices and salt	Taste

Cooking time: 50 minutes.

Nutritional value: 410 kcal.

1. Cut the pork into schnitzels, rinse them and dry them with a paper towel. The pieces should be small, you should get 8 pieces in total. Rub the meat with spices and salt, grease with a little oil.
2. Cut the ham into 116 pieces. Put the schnitzels on a baking sheet, place a couple of pieces of raw smoked ham on each piece of meat.
3. Cut the bread bun into small pieces, fill them with water and leave for 5 minutes. Squeeze the bread out of the water and mix with minced pork, season everything and add fresh greens, cut into small pieces. Stir the minced meat thoroughly and divide into 8 equal parts. Put each of them on the schnitzels and lightly press down.
4. Wash the mushrooms and dry with a paper towel. Cut the tomatoes and mushrooms into small pieces, and then put them on the minced meat. Spread everything with a layer of sour cream and sprinkle with grated cheese. Cook in the oven for about half an hour (180 degrees).
5. While the meat is cooking, make delicious sauce. For him, finely chop the onion, fry it in a pan until transparent. Add broth and cream, remaining sour cream. Season everything and boil to a sauce.
6. When the schnitzels are cooked, divide the dish into portions and pour over them with the prepared sauce.

It is better to take meat from the back of the carcass. This tenderloin has fatty layers.

It is required to cut a piece of one and a half centimeters. This thickness is the most optimal for uniform frying.

Features of cooking pork schnitzel baked in the oven, see the video below:

Breading almost always plays a decisive role in the texture of the schnitzel. It is best to use homemade crackers from white bread or a coarsely ground loaf, which will make the meat crust crispy and keep the juice inside. Just replace them with flour to get a tastier dish.

Schnitzel is an exceptionally thin, breaded chop. This is 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. We fry the finely chopped onion in 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 fantasy

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.

Schnitzel is a national Austrian dish made from a whole piece of meat, served in portions and which has been cooked in Vienna for several hundred years.
They say that real schnitzel can only be tasted in Austria, because it is prepared especially tasty there.
For cooking, only veal is used, and it is beaten in a certain way, and then fried in spices until crispy.

Actually, these are all texts from advertising booklets that Europeans come up with in order to lure more tourists.
In fact, a schnitzel is, by and large, the same chop, just also cooked in batter.
In addition, now in cooking, completely different concepts are accepted about this dish and its taste.
You can choose any meat for this dish: beef, pork, turkey, chicken, the main thing is that the meat is not too fatty.
Most often, the meat is not even beaten - as long as the piece is flat enough.
The dish is prepared even from minced meat, cutting it into a cake, breading and frying.

Usually such meat is fried in a large amount of oil, which is not very healthy. Therefore, you can go a slightly different way, lightly frying the meat in a pan with non-stick coating, and then bringing to fully prepared in the oven.
And if high-quality pork is available, then you can make an amazing schnitzel with cheese from it.
It will turn out better than the Austrian.

***

For the schnitzel we need:

- pork - 500 g (100 g each serving);
- chicken egg - 2 pcs.;
- wheat flour - 2-3 tbsp. l.;
- a clove of garlic - 2 pcs.;
- cheese durum varieties- 150 g;
- vegetable oil - for frying schnitzel;
- Adyghe salt - to taste.

Here are all the ingredients you will need for this dish.

Recipe

On the preparatory stage you need to beat off the pork meat, cook the batter (separately loose ingredients and beaten eggs).
First, the schnitzel will be fried in a pan, and then in the oven.
The first step is to prepare the pieces of meat. To do this, rinse each piece under running water and dry from excess moisture.

Then beat off each piece of meat in turn, you can do this with the help of a tenderizer.

The difference between these two methods is that meat pierced with a tenderizer is thicker and juicier, while meat beaten with a hammer is thinner and more tender.
Set the cut pieces of pork aside.

Grind the garlic with a press (garlic crusher).

Put flour, garlic and Adyghe salt on a large flat plate.

Adyghe salt in this recipe is used as a seasoning for meat. You can use the most common salt, changing the Adyghe salt to another seasoning.

Beat them with a whisk or just a fork.

Beating with a whisk is necessary so that the eggs are beaten as thoroughly as possible.
Now you can start breading and frying the schnitzel.
To do this, each piece of meat must be dipped in dry breading, first with one side.

Then turn over to the other side.

Transfer the dry breaded meat to the beaten eggs first on one side.

Then turn it over to the other one in the same way.

Thus, the meat is completely covered with batter.

Put a piece of meat on hot pan with oil on one side.

Fry the schnitzel for no more than two minutes, so that it becomes golden brown.
Then fry the other side.

You should also fry until golden brown.
Thus, prepare all five schnitzels and put them on a baking sheet.

The next stage of preparation is baking in the oven, for which you need cheese.
Cheese must be hard varieties. It must be grated on a fine grater.

And put in the oven on medium level for about 15 minutes. Set the temperature to 200 degrees.

After cooking in the oven, the cheese will melt and cover the meat with a delicious crust. Pork schnitzel is ready!

If you like baked vegetables, then along with the meat you can put it on a baking sheet cut into pieces bell pepper, tomatoes, carrots, onions, champignons and zucchini. They cook quickly, until the meat is browned, the vegetables will also be ready to eat.

Pork cooked in this way remains juicy inside, with crispy cheese crust outside.
Schnitzels are served in portions. Decorate them with fresh herbs, go for a side dish boiled potatoes, puree, rice.

But it is most useful to serve this dish with non-starchy vegetables, such as green beans, cauliflower or stewed white cabbage.
And according to real gourmets, the classic schnitzel is best combined with a slice of lemon, fresh green salad leaves and good red dry wine.

Bon appetit!

Meat schnitzel - favourite dish real men. No offense to vegetarians! Is it possible to resist a fragrant baked piece of breaded pork that combines flour, chicken egg and croutons.

I propose to cook a crispy pork schnitzel in the oven and serve for a festive dinner. Let's assume that today will be good for us. Our cooking option differs from the classic recipe - the method of frying. Oven-baked meat is less nutritious than fried chop.

Products for cooking pork schnitzel in the oven are used according to the list.

Chilled pork is cut into wide steaks.

It is covered with cling film and beaten off into a thin meat "cake".

Schnitzel blanks are rubbed with salt and garlic. Soak for 30 minutes.

Then in chicken egg. It is pre-whipped with a fork.

Then also on both sides - in breadcrumbs. You can make your own crackers. It is enough to brown the slices of the milk loaf in the oven, and then knead them into small crumbs.

Ideally, beaten and breaded schnitzels should be sent to boiling deep fat. As we have already specified above, this “recipe” differs from classic cooking- lower calorie content.

Our schnitzels are placed on a baking sheet greased with olive oil.

They go to the oven preheated to 220 ° C for 45 minutes. In the process of frying, the "meat delicacy" must be turned over once.

Oven-baked pork schnitzel is ready to serve! It is impossible to resist a fragrant and crispy piece of meat chop. We invite you to dinner.

Virtually none festive table meat is not complete, and a simple dinner with the family will decorate the pork schnitzel in the oven. This dish is prepared from any meat, but it is especially juicy and tasty from pork.

Pork schnitzel in the oven - the basic principles of cooking

The basis of the dish is a large piece of meat, about the size of a palm. To make a masterpiece out of it, you will need breading and sauce.

Experienced chefs It is recommended to take the back of the carcass for this dish. It is desirable that a piece of meat be with layers of fat. Pork fillet is cut across the fibers into rectangular slices. The optimal thickness of the piece is one and a half centimeters. Meat of just this thickness will be well-fried and will not increase during the cooking process.

Breading plays an important role. Crackers for this it is better to use coarse grinding and only from white bread. This will allow you to get a dense crispy crust and keep the juiciness of the meat.

It is better to prepare breadcrumbs for breading yourself. To do this, a white dry loaf is rubbed on a grater, then the crumbs are laid out on a baking sheet covered with parchment, and dried in the oven for seven minutes at 100C. Stir and keep in the oven for another five minutes.

The classic recipe involves beating pork. However, you can not do this, but simply make notches over the entire surface of the piece with a sharp knife so that it does not shrink during cooking.

The prepared piece of meat is breaded in breadcrumbs, spread on a baking sheet and baked for half an hour. Eggs can also be used as breading. To make the dish festive, you can put vegetables on the meat and sprinkle it with cheese.

Recipe 1. Oven pork schnitzel

Ingredients

pork tenderloin - 600 g;

vegetable oil;

black pepper;

mayonnaise - 100 ml;

spices for pork;

salt;

flour - 120 g.

Cooking method

1. Rinse the pork tenderloin in warm water, dry it with paper towels and cut into slices 2 cm thick.

2. Lightly beat each layer with a kitchen hammer, wrapping it with cling film.

3. Grease the chopped pieces of meat with mayonnaise on both sides and send in the cold for half an hour.

4. Crack an egg into a bowl and lightly beat it with a fork.

5. Roll each piece of pork in flour, then dip in the egg and bread again in flour.

7. Sprinkle the meat with oil and put in the oven for forty minutes.

Recipe 2. Oven pork schnitzel with cheese

Ingredients

800 g pork;

salt;

100 g of hard cheese;

ground black pepper;

bulb;

Cooking method

1. Rinse the piece of pork, cut off the films, veins and excess fat. Dry the meat with napkins and cut into layers one and a half centimeters thick. Lightly beat off each layer of pork, wrapping it with cling film.

2. Peel the onion, wash and chop into rings. Coarsely grate the cheese.

3. Deco cover baking paper. Put chopped pork slices on it. Put on the meat onion rings and cover with mayonnaise. Sprinkle generously with grated cheese on top.

4. Put the meat deco in the oven. Bake pork schnitzel in the oven for half an hour at 180 degrees.

Recipe 3. Oven minced pork schnitzel

Ingredients

350 g pork;

drinking water;

freshly ground pepper;

eggs - 5 pcs.;

large onion;

sea ​​salt;

dry bun - 70 g;

hops-suneli.

Cooking method

1. We wash the pork, dry it, cut it into small pieces and twist it through a meat grinder. Fill the stale bun with warm water and leave for seven minutes to soften it. We clean the onion and cut lengthwise into medium slices.

2. We twist the bread and onions in a meat grinder. Add to mince and stir.

3. Add an egg to the resulting mass, season everything with salt, black pepper and suneli hops. Now we beat the minced meat with our hands until the mass becomes dense and elastic. The base for the schnitzel is ready.

4. We cover the baking sheet with parchment and form four palm-sized schnitzels from minced meat. Make an indentation in each with a spoon. We turn on the oven at 180 C.

5. We send a baking sheet to the preheated oven and cook the schnitzels for 20 minutes. Take the schnitzels out of the oven. Gently drive an egg into each recess and cook for the same amount of time. Rinse the greens, finely chop and sprinkle with it ready meal. Serve with garnish or vegetable salad.

Recipe 4. Pork schnitzel in the oven with lemon-onion sauce

Ingredients

700 g pork tenderloin;

3 g of a mixture of peppercorns;

90 ml vegetable oil;

dill and parsley;

sea ​​salt;

sweet paprika;

150 ml of broth;

100 ml dry white wine;

bulb.

Cooking method

1. Rinse the pork under running warm water, wipe with a napkin and cut into layers, a couple of centimeters thick. Season each slice with salt, paprika and black pepper.

2. Pour oil into the pan and heat it up. Put the schnitzels in it and fry on both sides for three minutes on each.

3. Cover the baking sheet with foil. Put the fried schnitzels on it and wrap them in foil. Preheat the oven to 90 C and put a baking sheet with schnitzels in it for half an hour.

4. Finely chop the peeled onion, and sauté in the pan where the meat was cooked until lightly browned. Wash the lemon, pour boiling water over it, cut it in half and squeeze the juice out of it into the fried onion. Pour it in here meat broth and wine. Boil the mixture until half remains. Now add honey, peppers and season the sauce with salt and paprika.

5. Put the schnitzels on plates, pour over the lemon-onion sauce, sprinkle with finely chopped herbs and serve with boiled rice, pasta or vegetables.

Recipe 5. Pork schnitzel in the oven under a fur coat of minced meat and cheese

Ingredients

6 pork schnitzels;

200 g of hard cheese;

500 g minced meat;

125 ml dry white wine;

two large onions;

150 ml cream 10%;

half a bunch of parsley;

90 g breadcrumbs;

two eggs;

sea ​​salt and black pepper.

Cooking method

1. Lightly beat off the pork schnitzels. Salt and pepper each slice.

2. Cover the baking dish with baking paper.

3. Peel, rinse and finely chop the onion. Chop the parsley in the same way as the onion. Add everything to minced meat. Beat in the eggs. Add breadcrumbs, pepper, salt and knead well.

4. Spread the prepared minced meat in an even layer on the schnitzels.

5. Combine the cream with wine, mix well and pour over the schnitzels with this mixture.

6. Top generously sprinkle everything with cheese chips. Put the pork schnitzels in the oven. Cook for 50 minutes at 200 degrees. Serve with a vegetable salad or side dish, drizzling the baked sauce over the top.

Recipe 6. Oven pork schnitzel with cheese

Ingredients

four pork schnitzels;

sea ​​salt;

four tomatoes;

ground black pepper;

125 g processed cheese;

50 g pitted green olives;

30 ml of vegetable oil.

Cooking method

1. Wash the schnitzels under running warm water and dry with a napkin.

2. Fry the meat on both sides, two minutes on each.

3. Put the fried schnitzels in a baking dish. Salt and pepper.

4. My tomatoes, wipe with a kitchen towel and cut into circles. Olives cut into rings.

5. Cut the melted cheese into slices.

6. Lubricate each schnitzel with mayonnaise. Top with tomato slices and olive slices. Top everything with a plate of melted cheese.

7. We put the form in the oven, preheating it to 200 degrees. We cook schnitzels for ten minutes.

Recipe 7. Oven pork schnitzel with mushrooms and ham

Ingredients

4 pork schnitzels, 160 g each

young green onion;

sea ​​salt;

80 ml cream;

16 slices of raw smoked ham;

125 ml vegetable broth;

half a stale bun;

30 ml vegetable oil;

150 g minced meat;

bulb;

ground paprika;

75 g grated cheese;

50 g chopped parsley;

150 ml of fat sour cream;

100 g of champignons;

100 g fresh tomatoes.

Cooking method

1. Wash the pork schnitzels, dry them and cut each in half. Rub the meat with allspice and salt. Grease the baking deco with oil.

2. Put eight schnitzels in a mold. Place two slices of ham on each slice of pork.

3. Cut the roll into slices and fill with warm water. Soak for five minutes. Then squeeze and mix with minced meat. Pepper and salt. Season with paprika and add parsley. Knead and divide the mass into eight equal parts. Lay on the schnitzels, pressing lightly.

4. Wipe the mushrooms with a damp cloth. Wash the tomatoes. Finely chop the mushrooms and tomatoes, mix and spread over the minced meat. Top with sour cream and sprinkle with grated cheese. Put in the oven for half an hour and cook at 180 degrees.

5. Finely chop the onion, and fry it until transparent. Pour in the broth and cream. Add the rest of the sour cream. Season everything with pepper and salt. Put the finished schnitzels on serving plates, pour over the sauce and garnish with finely chopped young green onions.

If the meat is fresh, it is better not to beat it so that the schnitzel turns out juicy.

To make the schnitzel soft and tender, cut the pork only along the fibers, and not across.

Make a few shallow cuts on the surface of the schnitzel with a knife so that it does not lose its shape during cooking.

Bread the pork just before baking, otherwise the crust will soak in the juices of the meat and lose its taste.