Today we have a "men's lunch". That is how this dish is jokingly called. Although, I have no doubt that women love him too. True, pork is of course a little heavy, high-calorie, no matter what they say. But satisfying. The most famous option is Viennese. Well, guess what? I'm guessing it's a schnitzel. A juicy piece of meat, beaten to a thin state, breaded in a beaten egg and bread crumbs, fried in a pan, will decorate not only an ordinary dinner, but also a festive table. Austria is considered the birthplace of this deliciousness, where it is prepared from veal, and pork is already a later derivative of the dish. Thanks to the chef who decided to use veal tenderloin and came up with such a colorful dish. The main thing in this business is breading. Without it, the schnitzel is not at all what it should turn out if you follow all the cooking rules. Each of us has our own breading, they use cheese, even vegetables, spices, but crackers remain classics. A piece of meat is fried for no more than 5 minutes, 2-3 minutes on each side. Let's try to cook the classic version, for you a recipe with a photo step by step.

Breaded pork schnitzel in a frying pan

You need to cut the meat across the fibers and it is desirable to make it a square shape. In order for the pork schnitzel to be well fried, the thickness of its layer should be no more than 1.5 centimeters. And after the piece was beaten off - only 4 mm. There are some cooks who do not beat the meat. But then it is necessary to make notches on the piece on both sides with a sharp knife. With what to serve such deliciousness, decide for yourself. Vegetables are great as a side dish or in the form of a salad. Definitely a slice of lemon. Sprinkle the finished meat lightly with lemon juice and check - the taste is excellent!

Ingredients for 4 servings:

• pork loin pulp - 4 pieces;
• salt, pepper - to taste;
• egg - 1 pc;
• wheat flour - 3 tablespoons;
• breadcrumbs - 8 tablespoons;
• vegetable oil - 50 ml.

How to fry pork schnitzel in a pan

1. We wash the meat, clean it from films, dry it and cut it into pieces. Salt and pepper each piece.
2. We wrap the meat in cling film and work on it with a culinary hammer.
   
   
3. Whisk the egg in a bowl.
   
4. Pour crackers on a plate, flour on another. You can mix pepper and paprika with flour. This is for an amateur. Or you can add nothing.
   
   
5. Roll the beaten piece of meat in flour, then moisten in the egg mixture, then bread in breadcrumbs. Again - an egg, and crackers.
   
   
   
6. Let the meat rest for 10 minutes, setting it aside. The breading will compact a little and then during frying it will not fall off.
   
7. During this time, heat the pan well and fry the schnitzel in boiling oil for 3 minutes on each side until browned, until golden brown.
   
   
8. Ready can be laid out on a paper towel to remove excess fat, or you can serve immediately.
   

Chopped pork schnitzel

Above was a classic recipe in which schnitzel is cooked in a pan from a whole piece of pork, and I suggest trying to cook it from minced pork as well. It takes a little longer, but the taste is worth the tinkering and cooking. The meat is chopped with a sharp knife, and the rest of the technological process is the same. The result should be a flat, oblong and large chopped schnitzel shaped like a cutlet. Do not confuse it with twisted minced meat in a meat grinder, for some reason it is also mistakenly called chopped. But this is wrong.

What we need:

• pork neck - 300g;
• salt, pepper - to taste;
• egg - 2 pcs;
• wheat flour - 3 tablespoons;
• breadcrumbs - 100g;
• vegetable oil - 50-70 ml.

How to cook chopped schnitzel

1. Slightly frozen meat is cut into thin plates, approximately 1 centimeter. Cut each strip into long strips, then into cubes. We put it in a deep bowl and send it to the refrigerator for 30 minutes.
   
   
   
2. Now we chop the pieces with a heavy, sharp knife, if there is a special hatchet that is well suited for this business, use it. You should get a meat mass similar to minced meat, but a larger fraction. Put it back in the fridge for 20 minutes.
   
3. Let's prepare three bowls. In one, beat the eggs, this will be the lezon. Pour crackers into another bowl, flour into a third.
4. We take out the chopped meat from the refrigerator, salt, pepper. You can beat it well on the table so that it holds together well. We divide the minced meat into 4 equal parts and form cutlets from them.
   
5. Roll the resulting cutlet in flour. Dip in egg mixture and coat in breadcrumbs. Dip again in ice cream and sprinkle with breadcrumbs. We try to maintain the shape of the schnitzel with our hands.
   
   
   
   
   
   
6. In boiling oil, fry the schnitzel until golden brown, fried crust for 5-7 minutes on each side. Then you can fry under the lid for another 5 minutes or put in the oven for 10 minutes to bring to readiness.
   
   
7. If there is excess oil, put the product on a paper towel for 2-3 minutes.
   

During frying, lift (shake) the pan so that the oil completely covers the schnitzel, then it will not be dry, but it will turn out juicy.

I advise you to serve pork with a vegetable side dish to balance heavy meat and light vegetables.

Both fresh and stewed, they will be in harmony with the schnitzel. Green peas and corn will also be in the subject. Mashed potatoes go well with all pork dishes. From cereals, the ideal solution is buckwheat. Rice and pearl barley take second place, oatmeal and millet are just as good. By the way, it is desirable that the taste of the side dish be sour-sharp. Ketchup and adjika immediately come to my mind, as well as any tomato sauce.

Preparation time for ingredients: 15 minutes.
Cooking time: 40 minutes.

These schnitzels are sold in our butcher shop. And they cost even more than just a piece of pork. And business something for 15 minutes. And a minimum of ingredients. Let's cook it ourselves, our hands are golden!

Let's choose the meat first. It is better to take what will be well cut. In principle, any will do, any pieces.

I have a whole piece, brisket.

Slice lengthwise into patties. Thin, about 0.5-1 cm thick. I got 12 pieces. That is, at the exit we will have 12 schnitzels.

Further, in a good way, each piece must be beaten off. I don’t have a beater, and in general I like very quick recipes with maximum yield. Therefore, we continue to do without beating.

Beat the egg a little with salt and spices.

We do the same with breadcrumbs. I have crackers ground directly into flour, very finely (purchased).

And now everything is simple. Dip the meat first in the eggs.

And then into the breadcrumbs.

And in a frying pan, on which vegetable oil was previously poured. And so are all the pieces. All this is done quickly. I write longer than I cook)))

And now a little trick. Almost always it turns out that the schnitzels are already in the pan, and the egg and breadcrumbs are still left. I mix them up and get these little crumbs.

And now these crumbs are laid out on schnitzels, right in the pan.
Like that. This is up

And this is after

This will give the schnitzels a crispy crust. I love her the most. Yummy.

Fry on both sides on the slowest fire. That will surely fry. Each side takes approximately 20 minutes. And in the end we get 12 schnitzels. Delicious and fast just the way I like it.

Mashed potatoes were cooked in parallel for the side dish. And for tea, a quick tea cake (I don’t like to stand in the kitchen for a long time, and my husband loves to eat, especially meat).

Cooking time: PT00H55M 55 min.

Unlike the usual meat schnitzels, which are common in world cuisines, chicken schnitzel, by and large, differs from them only in the type of meat, well, in the way it is prepared and the roasting time. Otherwise, chicken schnitzel is prepared using the same technology and using the same ingredients.

It is generally accepted that a schnitzel is a thinly cut layer or layer of meat. Quite often, if the meat is cut very thinly, it does not even require additional beating. A distinctive feature of the schnitzel is breadcrumbs, bread crumbs, or, very often, very complex breading mixtures, which may contain grated cheese, spices, finely chopped spicy vegetables, etc.

A meat dish very similar to schnitzel -. The difference between them is breading. Escalopes are the same thinly cut layers of meat, fried on the grill or in hot oil. Local, or, as they say, local types of similar dishes from thinly cut meat are found in many world cuisines. Czech rzhizek, hunting and Hamburg schnitzel, Milanese cutlet, Bulgarian przholi - for all their similarity and simplicity, the dishes are completely different.

Chicken schnitzel is most characteristic of Australia, where it is one of the most common dishes and can always be ordered in pubs. Like the one made from veal, a properly cooked chicken schnitzel should have a very pleasant golden and even orange hue of a crispy crust.

The most important ingredient to make chicken schnitzel delicious is breading. Often, which upsets, units prepare the breading on their own, preferring the purchased one, which consists of no one knows what. But it’s not difficult to prepare high-quality breadcrumbs.

Looking through various recipes, you can notice that a significant number of recipes are limited to the recommendation to cook minced chicken schnitzel. Something close to - yes, it's delicious, but it's not chicken schnitzel. And the use of flour as a breading, and not breadcrumbs, is unlikely to allow you to get that amazing color of the schnitzel, which distinguishes it from other meat products.

Chicken schnitzel. Step by step recipe

Chicken Schnitzel Ingredients (serves 2)

• Chicken fillet 2 pcs
• Chicken egg 1 pc
• Dried French baguette 0.5 pcs
• Butter of necessity
• Salt, black pepper spices

1. Chicken schnitzel can be prepared from boneless chicken or thigh. But the use of fillets is preferable. As a rule, the fillet can be beaten into a larger layer. And schnitzels, from any meat, are just famous for their large size. You can buy already cut chicken fillet, but it is impossible to predict in advance how well it is cut from the carcass - it may turn out that the fillet will fall apart into several parts.

   Fresh chicken fillet - white meat

2. It is much more convenient to buy a chicken carcass and cut the fillet yourself and remove the skin from it, remove the bones and cartilage. The chicken fillet is quite thick, therefore, before beating it, it is worth making an incision in thickness so that the meat decomposes like a book, and only then beat it off. Chicken meat is very tender, and any effort when beating will cause it to delaminate and lose its shape. It is necessary to beat the chicken fillet very easily and from the inside, preferably with a knife block or the side of a hammer for beating meat.
3. As a result, the beaten chicken fillet should significantly increase in area and become 5-6 mm thick. Transfer the chicken pieces to a large plate, cut side up. Salt and pepper the meat a little.

   Thinly beat the chicken fillet

4. Prepare the breading. As a breading for chicken schnitzel, white bread crumbs are used, often they say - a biscuit. Making breadcrumbs is easy. Half a dried French baguette is enough to grate and sift the crumbs through a sieve or mesh colander. Actually, that's all. If desired, you can pre-cut the outer crust from the baguette, then the crumb will be white.
5. Release the contents of the chicken egg into a wide bowl and lightly beat it with a fork. Dip the beaten chicken fillet in the egg and roll very carefully in the breadcrumbs. Egg-moistened meat is able to hold a lot of breadcrumbs. Therefore, breading should be prepared more than necessary. By the way, the remaining breadcrumbs are perfect for pork cutlets, but it is better to store the breadcrumbs in the refrigerator - they will quickly go bitter at room temperature.

   Dip the fillet in the egg and roll in breadcrumbs

6. Melt 50g butter in a large, flat-bottomed skillet. Breading actively absorbs hot oil during frying, so most likely, butter will have to be added. When the butter is melted and bubbling, reduce the heat to medium-high. Put breaded chicken schnitzel in heated oil and fry for 2-3 minutes. It is necessary that the surface of the breading becomes golden and begins to darken.

   Place fillet in hot oil

7. Immediately flip the chicken schnitzel and, if necessary, add a dollop of butter. Fry the chicken schnitzel on the second side until golden brown and immediately reduce the heat under the pan - below medium, or even less. Turn the meat over and continue to fry, turning frequently. It is necessary that the chicken meat is fried, and the breading becomes crispy and golden-orange. It is important!

   

Dancing from the stove to the computer!!

Schnitzel in breadcrumbs is a wonderful everyday lunch or dinner. Prepares quickly, does not require a lot of products for cooking. You can serve with any side dish. Meat schnitzels or chops are real men's food, a luxurious option when you need to feed not only satisfying, but also beautiful. Just imagine, delicious meat in a crispy crust, framed by a scattering of green peas, pieces of red pepper, and all this sets off the most delicate mashed potatoes or fragrant young potatoes with garlic and herbs. Not a single male heart can resist such a culinary masterpiece!

So, wash a piece of meat, dry it with a paper towel or napkins and cut it across the fibers into pieces about 1 cm thick. We beat off each piece. If the meat is completely fat-free, it is stronger, otherwise it may turn out to be dry, if it is fat-free, it will still be soft.

Sprinkle the schnitzels with lemon juice, salt and pepper. Beat the milk with the egg. Pour the breadcrumbs and flour into a plate. First roll the schnitzel in the breadcrumb mixture. Then dip in the egg and milk mixture.

Are all schnitzels breaded? Let's move on to the heat. We put the pan on the fire, pour in the oil and wait a little for it to ignite well. We spread the schnitzels and fry for 2-3 minutes on each side. If the breading "lays down" well, then there will be no unpleasant surprises with hissing and splashing of oil in all directions. The thinner you beat the meat, the faster it will cook. When in doubt, cut off a small piece and try it. That's it, the schnitzels are ready.

Recipe tips:

If it so happened that there were no eggs, no flour, no crackers in the house, then a well-beaten thin piece of meat can be fried anyway. The main thing is not to overdo it in the pan so that the schnitzel turns out juicy and fragrant, since without breading the meat quickly loses juice;

Breading in breadcrumbs is also not necessary, you can roll only in flour or in flour and an egg, but you can generally only in an egg;

You can use any spices you like best. Try to spread the meat with mustard, honey or soy sauce before breading - the taste of schnitzels will be different every time.

Pork schnitzel is an excellent treat for both a 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. Top with milk-egg mixture and sprinkle with chopped onion.
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? Prepare chopped young pork schnitzel.

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!

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 there is too much fat in the meat, put it in a hot pan with the 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 both at a family dinner and at a gala dinner. And most importantly, it requires a minimum of ingredients and is easy to prepare.