How to make schnitzel. Schnitzel - what is it? How to cook schnitzel? Pork schnitzel in a frying pan: recipe

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

A hearty meat dish called schnitzel came to Russia from Austria. Initially, it was a thin piece of veal, fried in breading. Today the concept has expanded; schnitzel is prepared from different types of meat, fish and even vegetables. Spices, aromatic herbs as additional shades of taste, different methods of preparation and serving significantly expand the options for dish recipes.

What is schnitzel

In the traditional sense, schnitzel is a thin piece of breaded meat that is deep fried. The dish is of Austrian origin. Initially, this treat was prepared from tenderloin or soft part of veal without veins and fatty layers. Over time, the dish has spread throughout the world; it is prepared everywhere and not only from beef. Today you can try schnitzel made from pork, chicken, fish and even vegetables.

Schnitzel recipes

Ruddy golden-orange color, crispy crust and juicy center are the main characteristics of schnitzel. For breading, bread crumbs, breadcrumbs, flour, and eggs are used. For uniform frying, a large amount of melted fat, butter or vegetable oil is used. Recipes may differ in the types of meat or other base, the presence and composition of breading, serving, sauces, methods of cooking in a frying pan, oven or grill.

There is even a version of schnitzel, which is made from beef udder. Pour the main component with cold salted water and leave overnight in the refrigerator. Cook with the addition of bay leaf, cloves, allspice for 2-3 hours. After the udder, cut into portions and fry in traditional batter. The process is long, and the result is unusual, but tasty.

From pork

Time: 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 315 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Austrian.
Difficulty: easy.

Pork schnitzel is tender, juicy meat that will appeal to both adults and children. As a complement to the main ingredients, you can use various spices, herbs and other products. This recipe uses a complex combination of meat component with nuts, cream cheese and pickles. Although the recipe includes a large number of ingredients, preparing such a dish is easy; the whole process will take a little time and your effort.

Ingredients:

loin – 0.5 kg;
walnuts – 100 g;
pickled cucumbers – 2 pcs.;
cream and hard cheese – 100 g each;
mayonnaise – 100 g;
sour cream – 100 g;
onion – 1 pc.;
greens, salt, pepper - to taste.

Cooking method:

Cut the meat into portions and beat with a hammer. You need to trim the meat into an oval shape. You need to beat until the area of the pieces doubles.
The next step is to rub the meat pieces with salt and pepper and place them in a mold.
Mix mayonnaise, sour cream, grated cream cheese, herbs, brush the meat with the mixture.
Chop the onion into rings, cucumbers into slices, and chop the nuts.
Place onions, cucumbers, and nuts on top of the meat pieces.
Grate the cheese and pour all the ingredients into the mold.
The oven must be preheated to 180 degrees. Cook for about 40 minutes.

Beef in the oven

Time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 206 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Austrian.
Difficulty: easy.

For those who do not like large amounts of oil and fried foods, it is better to cook schnitzel using the oven. The beef comes out juicy, soft and tender. The recipe is different from the traditional version, but will certainly become a favorite treat in your family. You can prepare beef schnitzel for everyday and holiday meals. Rice, potato salad or baked vegetables are ideal as a side dish.

Ingredients:

beef – 300 g;
oat flakes – 150 g;
cheese – 100 g;
milk – 120 ml;
eggs – 2 pcs.;
onions – 2 pcs.;
garlic – 2 teeth;
mustard – 10 g;
vegetable oil – 2 tbsp. l.;
salt, ground pepper - to taste

Cooking method:

Chop the onion and garlic, fry the chopped vegetables in a frying pan.
Combine eggs, milk, mustard, salt and pepper. There is no need to beat the mixture, just stir well.
Cut the beef into portions, 4-5 mm thick. Beat lightly with a wooden mallet.
Next, each piece needs to be dipped into the prepared mixture, then rolled in oatmeal on one side.
Place the pieces on a baking sheet, breading side down. Place fried onions and grated cheese on top.
Bake in the oven at 220 degrees.

Wiener Schnitzel

Time: 20 minutes.
Number of servings: 1 person.
Calorie content of the dish: 312 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Austrian.
Difficulty: easy.

One of the most popular dishes of Viennese cuisine is schnitzel. Traditionally, they take a thin and large piece of veal (sometimes even larger than a plate). The original recipe involves frying in a large amount of ghee. To remove excess fat, place the schnitzel on a napkin before serving. For a classic serving, the meat is supplemented with lingonberry jam, green celery and a slice of lemon.

Ingredients:

veal – 200 g;
breadcrumbs – 50 g;
ghee - 4 tbsp. l.;
ground white pepper, salt - to taste;
eggs – 1 pc.;
flour – 2 tbsp. l.

Cooking method:

Make a thin chop of veal, 0.5 cm thick.
Pour flour mixed with salt and pepper into one container, stirred egg into a second, and crackers into a third.
Dip the chop in flour, then in the egg, then in breadcrumbs.
Place butter in a small frying pan; if the layer of melted fat is less than 1.5 cm, then add butter.
Place the schnitzel in a well-heated frying pan so that the fat is on top of the meat.
Fry over medium heat on each side for 2 minutes until golden brown.

Hamburg schnitzel

Time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 193 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: German.
Difficulty: easy.

In many restaurants in German cities you can try the unusual Hamburg schnitzel. You can prepare such a dish at home no worse than German chefs. This original treat will be a worthy decoration for the holiday table. Tender, juicy meat with a crispy fried crust will be an excellent option for lunch or dinner.

Ingredients:

pork tenderloin – 800 g;
eggs – 6 pcs.;
flour – 4 tbsp. l.;
butter – 70 g;
ground pepper, salt - to taste.

Cooking method:

Divide the meat into 4 pieces, beat well, add salt and pepper.
Mix 2 eggs in a bowl.
Dip each piece of pork into the egg mixture and then into the salted flour.
In a frying pan with butter, fry the schnitzels on both sides until golden brown.
In a second frying pan, fry 4 fried eggs.
Serve on a plate and top with scrambled eggs.

Cabbage

Time: 30 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: 64 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: German.
Difficulty: easy.

If you don’t like the meat version of schnitzel, prepare a vegetable version of this dish. Even those who don’t like cabbage will certainly ask for more of this amazing treat. Juicy and soft cabbage leaves in a crispy breading are satisfying and tasty. To serve, use homemade sauces based on mayonnaise, sour cream, add vegetables and lettuce leaves to the treat.

Ingredients:

cabbage – 1 pc.;
breadcrumbs - 1 tbsp;
eggs – 4 pcs.;
hard cheese (Parmesan) – 50 g;
nutmeg, salt, pepper - to taste;
melted butter - 5-6 tbsp. l.

Cooking method:

Remove the top leaves and stalk from the head of cabbage. Cut the cabbage into small flat pieces.
Boil the cabbage for 5 minutes, remove from the broth with a slotted spoon.
Salt and pepper the cabbage pieces and sprinkle with nutmeg.
Mix eggs with grated cheese.
Dip each piece into the mixture, then into the breadcrumbs.
Fry the schnitzels in melted butter.
Place on a napkin to catch excess fat.

Turkey

Time: 20 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 142 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: German.
Difficulty: easy.

Tender and lean turkey meat is perfect for preparing this dish. It is important to pound the breast correctly so that it does not become excessively dry. Hammer blows should not be too strong. Just a couple of movements with this tool are needed so that the fillet pieces can be processed further. An addition to the main ingredient in this recipe is bright carrots.

Ingredients:

turkey fillet – 500 g;
eggs – 3 pcs.;
flour – 2 tbsp. l.;
carrots – 2 pcs.;
zest – 1 tbsp. l.;
butter – 3 tbsp. l.

Cooking method:

Cut the fillet across the grain into 3 equal pieces and carefully beat.
Grate the carrots using a Korean vegetable grater.
Mix carrot strips with lemon zest, flour, eggs.
Dip the fillet in the resulting mixture and fry in butter.
Before serving, blot with a napkin to remove excess fat. You can decorate the dish with tomatoes, parsley, dill, cilantro, and tartar sauce.

Parisian schnitzel

Time: 20 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 204 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: German.
Difficulty: easy.

The French eat for pleasure, so each of their dishes is a real culinary masterpiece. Parisian schnitzel is not too difficult to prepare, but as a result of some simple work you will find an incredibly tasty, satisfying and beautiful treat. Feel like a chef of a French restaurant, treat yourself and your loved ones with an unusual dish. Use tomatoes, green peas, and herbs as decoration.

Ingredients:

veal tenderloin – 300 g;
flour – 2 tbsp. l.;
eggs – 3 pcs.;
butter – 4 tbsp. l.;
dill – 1 bunch;
salt, pepper - to taste.

Cooking method:

From the tenderloin, make two oval-shaped pieces of the same size.
Lightly beat, salt, pepper, roll in flour.
Fry the schnitzels in butter until golden brown.
Combine eggs with chopped dill and salt.
Make 2 omelettes in a separate pan.
Wrap the meat in an omelette, act quickly, it should not cool down.

Fish

Time: 20 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 162 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: German.
Difficulty: easy.

To make the usual hake or hake play in a new way and reveal unusual facets of their taste, prepare fish schnitzel from them. Still the same crispy golden crust, juicy center and wonderful aroma. You don't need a hammer for this dish. Remove the bones and make several cuts along the surface of the fillet. The knife must be sharp to make neat cuts.

Ingredients:

sea fish – 400 g;
eggs – 2 pcs.;
flour – 2 tbsp. l.;
fresh crackers - 4 tbsp. l.;
butter – 4-5 tbsp. l.

Cooking method:

Salt and pepper the prepared fish fillet.
Lightly beat the eggs in a bowl.
Bread each piece of fish in flour, then in eggs and bread crumbs.
Fry in a frying pan on both sides for 2-3 minutes.

Time: 25 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 244 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: German.
Difficulty: easy.

Stuffed schnitzel is not a traditional option, but a culinary fantasy, an experiment on the classic recipe. This dish will be a worthy treat on a festive or everyday table. Under the fried crust hides not only tender meat, but also melted cheese, spicy ham, and aromatic herbs. Meat with such a pleasant surprise deserves your attention.

Ingredients:

pork – 600 g;
mustard beans - 2 tbsp. l.;
hard cheese – 100 g;
garlic – 3 teeth;
smoked ham – 50 g;
breadcrumbs - 5 tbsp. l.;
flour – 2 tbsp. l.;
greens - a bunch;
eggs – 3 pcs.;
salt, pepper - to taste;
lard - for frying.

Cooking method:

Cut the meat into portions and beat.
Grate the cheese, cut the ham into cubes, mix, add mustard, chopped garlic cloves, chopped herbs and 2 tablespoons of breadcrumbs.
Place the resulting mixture on the edge of the chop, wrap it with a roll, and secure with a toothpick.
Make a breading in flour, eggs and breadcrumbs.
Fry on heated lard until golden brown.

How to cook delicious schnitzel

To get the perfect schnitzel, you should not only follow the recipe, observing the proportions, but also use a few tricks. Use the following tips:

To keep the crust on the meat crispy for a long time, place it in the oven immediately after frying for 5 minutes.
The best pork schnitzel comes from a fresh loin.
To prevent meat splashes from scattering throughout the kitchen when beating, use cling film. Wrap each piece and then work with a hammer.
To prevent the edges of the schnitzel from bending upward when frying, make shallow cuts along the perimeter of the meat.

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Many novice cooks want to learn how to cook schnitzel. In fact, no one should have any difficulties in the process; the main thing is to understand how this dish differs from chops or escalope. Anyone who uses a good recipe and clear recommendations will have a tasty treat.

Schnitzel - recipe

Preparing schnitzel is not difficult; the recipe is accompanied by some nuances that must be followed impeccably.

Classic schnitzel is a cut of meat, breaded in breadcrumbs, deep-fried (with a large amount of meat).
Breaded schnitzel is not a dietary dish; you can reduce the calorie content by browning the pieces in the oven.
The meat for this dish, in the traditional version, is veal, sometimes pork, turkey. Chicken breast schnitzel is called “Cordon bleu”; the treat is usually prepared in the form of a stuffed roll.
There are recipes that describe how to cook chopped schnitzel or from ground minced meat. This dish is not entirely traditional, but has a right to exist due to its popularity.
The classic dish does not accept the addition of a large amount of spices. The chopped or minced version is not filled with vegetable ingredients, garlic or lard.
Fish schnitzels are prepared according to “meat recipes” from river or red fish fillets.
Considering that the schnitzels are fried in a large amount of oil, after removing from the pan, the dish should be placed on paper towels to absorb excess fat.

The classic Wiener veal schnitzel is a large piece of meat, generously breaded in bread crumbs, fried in oil. You can choose the spices at your discretion, and replace the usual breading with a cereal mixture, so the crust will be crispier. The treat is served in the company of stewed, baked or fresh vegetables.

Ingredients:

veal – 700 g;
cereal flakes;
salt, Provençal herbs, ground pepper;
flour for breading;
eggs – 2 pcs.

Preparation

Beat the meat to a thickness of 1 cm.
Rub with salt and pepper.
Grind the flakes into crumbs and mix with herbs.
Stir the eggs in a plate until the whites are completely dissolved.
Dip meat in flour, dip in egg.
Bread in the cereal mixture and leave for 5 minutes.
Fry in plenty of oil until brown on both sides.

Not a traditional version of the Austrian dish - pork schnitzel in a frying pan, but this recipe will appeal to everyone who loves experimenting in the kitchen and tasting new unusual dishes. To implement this idea, you will need a pork loin on the bone; everything is prepared according to the classical scheme, but the presentation and taste of the treat will amaze every eater.

Ingredients:

loin on the bone - 2 pcs.;
flour for breading;
eggs – 2 pcs.;
bread crumb;
spicy mustard – 1 tbsp. l.;
salt, ground pepper.

Preparation

Without cutting off the bone, beat pieces of meat to a thickness of 1 cm.
Salt and pepper.
Brush the meat with mustard and leave for 10 minutes.
Dip schnitzels in flour, dip in eggs, and coat in bread crumbs.
Fry in oil over low heat until golden brown. Readiness to check near the bone.

Ministerial chicken schnitzel is an excellent dish that will appeal even to those who are pretty tired of chicken. A distinctive feature of this treat is the breading; it is prepared from bread crumb, which is cut into small cubes. It is better to take stale bread; fresh bread will simply fall apart.

Ingredients:

fillet – 2 pcs.;
egg – 1 pc.;
salt, ground pepper;
white bread – 100 g;
oil for frying.

Preparation

Place the meat in the egg and leave for 5 minutes.
Cut the bread crumb into cubes, bread the meat into pieces, pressing so that the cubes stick to the meat.
Fry in hot oil on both sides until cooked and crispy golden brown.

Natural chopped schnitzel is an unconventional version of the dish, but it has excellent taste characteristics, which is why it is so loved by many cooks and eaters. As a rule, a dish is prepared using this method if a good quality cut is not available. To implement the recipe, you can use veal, pork and chicken fillet so that the pieces are well cut, they can be frozen a little.

Ingredients:

pork – 500 g;
egg – 1 pc.;
breading;
flour;
salt, ground pepper;
oil for frying.

Preparation

Cut the meat into small cubes, cover with film and beat a little.
Place in a bowl, add salt, pepper, add flour, stir.
Beat in the egg, form into flat cakes, and bread in breadcrumbs.
Fry in oil on both sides until golden brown.

Beef schnitzel is a worthy variation of a classic dish. Marbled meat has a lot of fat, so the finished treat will be incredibly juicy. Experienced chefs do not recommend beating meat with a hammer; it is better to use a knife, or rather its unsharpened edge, this way the meat fibers will not be destroyed and the dish will come out tastier.

Ingredients:

beef – 300 g;
sour cream – 20 g;
egg – 1 pc.;
flour, bread crumbs;
oil;
salt and ground pepper.

Preparation

Beat the meat, salt and pepper.
Whisk the egg with sour cream.
Roll in flour, then in the egg-sour cream mixture.
Bread in crumbs, fry in a frying pan in hot oil until golden brown.

Those who don’t know how to cook schnitzel on a budget will love its cabbage variation. The idea is implemented without any trouble, quickly and using simple products. To make the dish soft, the leaves must be boiled in salted water for 5 minutes in advance and cooled. The indicated amount of ingredients is enough for 7 cabbage leaves.

Ingredients:

white cabbage – 7 leaves;
egg – 1 pc.;
flour, crackers;
oil, salt.

Preparation

Beat the boiled and cooled cabbage with a hammer in the thick part.
Fold into an envelope, roll in flour, then dip in egg.
Breaded in breadcrumbs.
Fry cabbage schnitzel in oil until golden brown.

It differs from any classic version, but everyone will be satisfied with the result: both cooks and eaters. What makes this recipe closer to a traditional dish and distinguishes it from ordinary cutlets is the shape and method of production; it does not contain onions, carrots, garlic, or other “cutlet” additives. You can use any chopped meat, you can even mix several options.

Ingredients:

minced meat – 500 g;
egg – 1 pc.;
flour, breading;
salt, pepper, vegetable oil.

Preparation

Salt and pepper the minced meat, mix, place in a bag and beat thoroughly on the table.
Divide into 3 parts, form into round pieces.
Roll in flour, dip in stirred egg.
Breaded in breadcrumbs, forming a dense shell.
Fry in hot oil on both sides until golden brown.

Delicious and made with ham, it’s called Cordon Bleu. The dish is not difficult to prepare if you follow all the recommendations. It is better to choose a high-quality cheese, creamy, with a sweetish taste: Maasdam, Gruyère or another similar one. The ham is not chopped; raw smoked or boiled-smoked is ideal.

Ingredients:

fillet – 2 pcs.;
ham – 100 g;
cheese – 100 g;
flour, breadcrumbs;
egg – 1 pc.;
salt, ground pepper, oil for frying.

Preparation

Beat the fillet, salt and pepper.
Top with a slab of ham and cheese.
Roll up, roll in flour.
Dip in egg, coat in bread crumbs.
Fry on all sides over low heat until browned.

Natural can be prepared from river, pond or low-fat sea fish. The delicious dish is prepared according to a traditional “meat” recipe; the taste is very rich and incredibly tender. You will need boneless fillet; you can leave it in one layer or cut it into cubes. It is important not to add vegetables to the minced meat; ground pepper, rosemary and lemon thyme are used as spices.

Ingredients:

fish fillet – 500 g;
flour, breading;
egg – 1 pc.;
salt, pepper, dried herbs;
oil for frying.

Preparation

Cut the fillet into portions, add salt and pepper.
Mix flour with herbs, beat the egg in a separate bowl.
Dip the fish in flour, then dip in the egg.
Bread in breadcrumbs, fry in oil until golden on the sides.

It turns out more healthy due to the minimal use of fat. For piquancy and a special aroma, you can add a little dried garlic to the composition, and to prevent the breading from frying, use the finest grinding crumbs. Serve the treat with a vegetable side dish or light salad.

Ingredients:

pork – 500 g;
egg – 1 pc.;
dry garlic – 1 tsp;
oil – 1 tbsp. l.;
flour, breading, salt.

Preparation

Beat the meat to 1 cm thick.
Salt and season with garlic.
Roll in flour, dip in egg.
Breaded in breadcrumbs.
Place on an oiled baking sheet.
Bake for 20 minutes at 220 degrees.
Turn over and bake for another 25 minutes.

Schnitzel in a slow cooker

You can cook pork schnitzel in a slow cooker using any recipe: traditional, chopped or Cordon Bleu. The device can cope with different cooking methods in the “Frying” mode with the lid open. It is impossible to cook many schnitzels at the same time, given the small volume of the bowl. It is important to heat the device with oil in the bowl in advance.

Schnitzel - secrets and cooking features

Schnitzel is a meat dish of German cuisine. Although, in fairness, it should be noted that its origin is rather confusing - German chefs did not at all come up with this method of cooking meat themselves, but borrowed it from the Italians. Those, in turn, came from the Spaniards, and the Spaniards learned to cook meat in a crispy breading from the Arabs. But, be that as it may, it was the Germans, with their characteristic pragmatism, who made schnitzel an accessible and popular dish, which is prepared both on weekdays and on holidays.

What is schnitzel?

Essentially, schnitzel is a thin layer of veal, lamb or pork, as well as chicken or turkey breast. The meat is breaded and deep fried. In many ways, schnitzel resembles a chop, but they are still different things. To chop, the meat must be mechanically processed - beaten with a hammer or the handle of a knife. The schnitzel doesn't need to be beaten. But breading for schnitzel is mandatory - a properly cooked schnitzel should have a pleasant golden-orange color and a crispy crust. This is the traditional way to prepare schnitzel. But there is also chopped schnitzel, when a large flat cutlet is made from minced meat, which is breaded in breadcrumbs and fried in a large amount of oil.

Schnitzel – choosing the “right” meat

It is recommended to use the upper part of the back leg. In German cuisine, schnitzel is prepared from lean pork; classic Wiener schnitzel is prepared only from young veal. They cut the meat for schnitzel across the grain, not lengthwise, and try to make the shape of the piece rectangular, so that the schnitzel seems to consist of two equal parts. Several cuts are made along the entire perimeter of the piece - this way the meat will not shrink or lose its shape during frying. Beat the meat lightly using a wooden mallet. The piece ready for frying should be about the thickness of a pencil.

Schnitzel – making the “correct” breading

Professional chefs and housewives have a fundamentally different approach to breading for schnitzel. In home cooking, schnitzel is most often breaded in breadcrumbs, and this is done immediately before frying. Otherwise, the crackers will become saturated with meat juice, become soft and you won’t get a crispy crust.

In restaurant cuisine, breading from breadcrumbs is viewed negatively, and they believe that for a good schnitzel, only crumbs from fresh bread can be used as a breading. The crumbs should be soft, they should not be dried out, and in order for them to stick better to the meat, the schnitzel should be breaded in three stages. This is what it looks like.

First, the pieces of meat are dredged in flour. Then it is dipped in a mixture of beaten eggs, olive oil and milk, to which a little salt is added. And finally, roll it in bread crumbs on both sides.

For frying schnitzel, it is better to use olive oil, you can add a little butter. To avoid drying out the meat and destroying the breading, cook the schnitzels one at a time over medium heat.

Schnitzel - learning how to properly serve and serve

Schnitzel in restaurants is usually served with a quarter of a lemon. Exactly like this, and not surrounded by lemon slices, since the juice is squeezed out of the lemon onto the meat, and convenience, a sense of proportion, and the aesthetics of presentation are important here.

Any vegetable is suitable as a side dish - stewed cabbage, potatoes in all types, fresh, stewed, boiled vegetables. Less often, schnitzel is served with cereals and pasta. Breaded meat, and even fried in a large amount of oil, is already a very high-calorie dish in itself, so the side dish should be as light as possible.

Pork schnitzel is an excellent treat for both festive and everyday tables. 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 frying pan simply, quickly and deliciously.

Ingredients for 800 grams of pork:

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

Cooking method:

The pork flesh is washed under running water, and after the water has drained, the meat is additionally blotted with a napkin.
On the cutting table, cut it into flat portioned pieces, lay them out and beat them on both sides.
After this, sprinkle the workpieces with salt and roll in seasonings.
Fry in a well-heated frying pan over high gas, first on one side, and then turn over with a wooden spatula and fry the pork on the other.

Place the finished schnitzels 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 pulp:

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;
fat for lubrication.

Cooking method:

The pork is washed and lightly dried. Lay out on a wooden board and cut into flat pieces. On a flat surface, beat the meat with a hammer on each side. Salt, rub with spices and pepper.
The pre-prepared meat is lightly fried on both sides in a frying pan.
Peeled potatoes are washed, cut into discs and lightly fried in another frying pan.
The mushrooms are chopped, then they are fried in a frying pan. The onion is cut into half rings.
Break the eggs into a bowl, mix them with milk (warm), add two tablespoons of flour and grated cheese.
Place the meat in the middle of the baking dish. Potatoes are placed along the edges around the schnitzels and generously sprinkled with mushrooms. Pour the milk-egg mixture on top and sprinkle with chopped onions.
The dish is placed in the oven and baked for half an hour. Bon Appetit!

Before frying pork schnitzel in a frying pan, remove the veins from the meat - this way it will not lose its shape. In addition, the fewer veins in the pulp, the tastier the dish will be.

Chopped pork schnitzel

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

Ingredients:

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

Cooking method:

The meat is washed, cut into small rectangles and placed in a deep bowl.
The onion is peeled and finely chopped. The garlic is squeezed through a grinder and both vegetables are added to the meat.
The composition is salted, peppered, eggs are beaten in, sour cream and flour are added and mixed.
The meat is fried in a frying pan greased with oil. If desired, you can also mix it with finely chopped mushrooms - it will turn out even tastier. Spoon the mixture like pancakes. Bon appetit!

Recipe for cooking in a slow cooker

If you have very little time, and 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 greens.

Cooking method:

The meat is cut into flat, preferably square, pieces and beaten on both sides.
Lubricate the multicooker bowl with vegetable oil, turn on the “Frying” function and fry the meat pieces on each side.
At this time, finely chop the mushrooms. Peel the potatoes and cut into strips. Chop the onion.
The prepared ingredients are placed on the meat in a slow cooker. Add salt, pepper and seasonings to taste.
Close the lid and cook until all the products are ready in the “Stew” mode. When ready, sprinkle the dish with finely chopped fresh herbs.

When beating meat, cover it with cellophane or cling film - this will prevent splashes from flying around the kitchen.

Breaded

For variety, bread the pork schnitzel in breadcrumbs.

Ingredients for 700 grams of pork pulp:

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

Cooking method:

The meat is washed, cut into pieces, laid out on a flat surface and beaten on both sides.
Breadcrumbs are mixed with cream, a little flour is added and salt is added.
Heat a greased frying pan well.
The meat is rolled in the prepared mixture on both sides and quickly placed in a hot frying pan. Fry the workpieces with the lid closed on high gas on each side. Breaded schnitzel is ready!

Cooking like a minister

In tsarist times, this pork dish was called “royally”, but today it is a little more modest – ministerial. Let's share the recipe.

Ingredients:

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

Cooking method:

The meat pulp without veins is cut into flat rectangular slices. Lightly fry them in a frying pan greased with cooking oil.
Place the meat on a baking sheet or other baking dish.
Peeled potatoes are cut into slices and covered with meat, laying them beautifully and evenly.
Finely chop the mushrooms and onions and sprinkle them over the 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 it has an appetizing 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 onions;
grated cheese – 300 grams;
mayonnaise;
salt, spices.

Cooking method:

The meat is washed and left to dry. After twenty minutes, it is cut into portions with a sharp knife - flat pieces. They are lightly beaten, salt and seasonings are rubbed in and left to soak in spices for twenty minutes.
Meanwhile, finely chop the onion and fry until golden in a frying pan. Peeled potatoes are chopped into slices and mixed with salt and seasoning.
Pieces of meat are placed in a baking dish or on a baking sheet, and potatoes are placed on it. Spread the fried onions evenly, grease with mayonnaise sauce and sprinkle with grated cheese.

The schnitzel chop is placed in the oven to bake for half an hour. The dish is ready!
Ingredients for half a kilo of pork:
onion - two heads;
potatoes – 500 grams;
salt, spices - to taste.

Cooking method:
Pork meat is washed under running water and thinly sliced. Place it on the table and beat it with a special hammer.
Peel the potatoes and cut them into circles, and the onions into half rings.
Cut the foil to a size of 20x20 centimeters. They make a dozen of these blanks. Each sheet is greased with oil, meat, potatoes, onions are placed on it and sprinkled with spices. Wrap the foil tightly. This is done alternately with each piece of meat.
Ingredients for half a kilo of pork:
ham – 60 grams;
onions - two pcs.;
flour – 15 – 20 g;
sour cream - a glass;
cheese – 150 g;
water or milk - if necessary;
seasonings, salt.

Cooking method:
The meat is washed, cut with a sharp knife and lightly beaten.
The onion is chopped and fried in a frying pan with oil.
The ham is cut into strips, mixed with onions and sour cream. Add grated cheese, flour, a little milk or water.
Place pieces of meat in the mixture from the previous step and fry them in a frying pan. Thanks to the large number of ingredients, the dish turns out tasty and satisfying, so it can be served without a side dish.

If you are not a fan of fatty foods or are on a diet, when baking meat in the oven, place it not on a greased baking sheet, but on a Teflon mat. It does not need to be oiled and the meat turns out fried in its own juices.

Also, if the meat has too much fat, place it in a hot pan, fat side down. This will melt the excess fat, but at the same time the pulp will remain juicy.
This is how you can cook juicy, flavorful pork schnitzels with millet, literally in an hour. This dish is suitable for both family dinners and gala dinners. And most importantly, it requires a minimum of ingredients and is easy to prepare.

Schnitzel is a thin layer of veal, pork, lamb or chicken meat, rolled in breadcrumbs or flour and fried in hot oil - deep-fried. Properly cooked schnitzel is distinguished by the presence of a crispy golden-yellow crust.

The ancestor of this dish is considered to be the Italian Costoletta alla milanese, which was prepared with the addition of gold. This was done only to give the meat dish a unique golden crust. However, in 1514, a law was passed in Italy prohibiting the use of gold in cooking, so cooks came up with another way to “gild” meat: they began to fry it in ground bread crumbs.

The official biography of the Wiener schnitzel begins in 1848, when Field Marshal Radetzky, in his report to the emperor on the military-political situation in Lombardy, mentioned the original idea of the Italians - a veal chop, which before frying is brushed with a beaten egg and sprinkled with breadcrumbs.

Classic schnitzel

Ingredients:

pork - 0.5 kg
egg - 1-2 pcs.
pepper and salt
flour
breadcrumbs

How to cook classic schnitzel:

Take a piece of meat and trim off the fat; don’t throw it away; you’ll need it later. Cut the meat into 1 cm thick pieces across the grain. Salt the meat pieces and season with fresh ground black pepper. Rub the meat a little with your hands so that it releases juice.

The second stage of cooking is beating the meat. Cover the pieces with cling film or a bag and beat them on both sides. After beating, the thickness of the piece of meat should be reduced by half.

Prepare the breading. Place flour, breadcrumbs and beaten egg in three different cups.

In a hot frying pan on the stove, melt the fat trimmed from the meat at the initial stage of cooking. The amount of fat should be sufficient so that the pieces of meat are completely immersed in it. Before frying, pieces of meat are first rolled in flour, then in egg and breadcrumbs.

There is no need to turn the meat over while frying. Cook it for about 8-10 minutes.

Fish schnitzel

Ingredients:

800 g mackerel
50 g white bread
a glass of milk
3 small onions
3 tbsp. spoons of vegetable oil
2 tbsp. spoons of flour
dried porcini mushrooms or fresh vegetables
salt and pepper

How to cook fish schnitzel:

Clean the mackerel from bones and skin and chop it. Salt and pepper the resulting minced meat, mold it into oval-shaped cakes, grease them with oil, roll in flour, beaten eggs and breadcrumbs.

Finely chop the greens, mix with butter and roll into small balls, which are left in the cold for a while. Fry fish schnitzels on both sides in vegetable oil. Place the finished dish on a plate, decorate with vegetables, and place a ball of butter on top of the schnitzel.