Pork schnitzel is a masterpiece of classic Austrian cuisine. This is a chop covered with a crispy, flavorful crust.

Initially it was prepared from veal, but now this dish has many variations from almost any type of meat. And although his homeland is Austria, he has long won fans around the world.

Schnitzel can decorate any holiday feast. There is no shame in serving it for a birthday, wedding or reception. At the same time, schnitzel will become a dish for a warm family dinner.

It will take about 1.5 hours to prepare pork schnitzel.

This recipe makes the meat spicy and juicy. The crispy breading acts as a shell that keeps all the good stuff inside.

For it we will need:

• pork neck – 0.5-0.7 kg;
• chicken eggs – 2 pcs;
• water – 2 tbsp. l;
• salt, black pepper;
• breadcrumbs;
• garlic – 1-2 teeth;
• onion – 1 piece;
• flour;
• refined sunflower oil.

Preparation:

1. Take a good piece of neck, it’s good if it is marbled with thin layers of fat. Wash and dry the meat, then cut across the grain as for chops. The thickness of the pieces should be 1.5 cm.
2. Place the meat on the board. Sprinkle with pepper and salt. Cover with cling film and beat well.
3. Grind the onion and garlic in a blender. Rub the resulting gruel onto the chops and set aside for 15 minutes to marinate.
4. Prepare the breading. To do this, take dried white bread without crust and grate it on a fine grater or grind it in a blender. You can take fresh bread, grind it into crumbs and lightly dry it in the oven.
5. Take two flat plates. Pour flour into one, crackers into the other. In order for the breading to stick, you need a mixture of water and eggs - lezon. Break 2 eggs into a deep bowl, add a pinch of salt and 2 tablespoons of water, beat with a fork.
6. Dip each chop in flour, then dip in lezon, and then in breadcrumbs.
7. Heat a frying pan with sunflower oil. Carefully place the schnitzels in the pan and fry for 5-7 minutes on both sides.
8. After frying, place the finished schnitzels on a paper towel to remove excess oil.

Pork schnitzel can be served with a side dish of potatoes, vegetables, or as a separate dish. It goes well with either red tomato sauce or sour cream with garlic.

Even selective gourmets will enjoy the dish. It turns out tasty, satisfying and very appetizing to look at.

Required:

• pork pulp – 0.6 kg;
• cold water - 2 tbsp. l;
• chicken egg – 1 piece;
• salt, spices for meat;
• white bread crackers;
• Wheat flour;
• mayonnaise;
• Refined sunflower oil.

Preparation:

1. Wash the meat and dry with a napkin. Cut into flat pieces 1.5-2 cm.
2. Use a sharp knife to score the entire area of ​​the chops. Sprinkle with salt, spices and grease with mayonnaise. Place in the refrigerator for 30 minutes.
3. In a deep plate, beat the egg with water and a pinch of salt - lezon. Sprinkle flour and breadcrumbs into two plates.
4. Dip each schnitzel in flour, leisonne and breadcrumbs. Place on a greased baking sheet and place in an oven preheated to 200°C.
5. Bake for 40-45 minutes.

Chopped schnitzel can be a good alternative to the classic schnitzel made from a whole piece of meat. This recipe will come in handy if you find the meat is not quite suitable for frying chops from it. It is convenient to eat without a knife.

Required:

• pork – 0.6 kg;
• salt pepper;
• eggs – 1 piece;
• flour – 0.03 kg;
• crackers – 0.05 kg;
• vegetable oil.

Preparation:

1. Wash and dry the pork. Place on a board and cut into 1x1 cm cubes. Then cover with film and beat lightly.
2. Place the chopped meat in a bag. Add flour, salt and pepper. Shake well so that they are evenly distributed throughout the meat.
3. Place the pork in a bowl and crack in the egg. Form the mixture into oval “chops” and roll in breadcrumbs.
4. In a well-heated frying pan, fry the chopped schnitzels in enough oil for 5-7 minutes on each side.

Schnitzel with cheese and tomatoes

As the main dish on the holiday table, you can prepare an elegant schnitzel with cheese and tomatoes. None of the guests can remain indifferent to such a treat.

• pork tenderloin – 0.7 kg;
• egg – 1 pc;
• flour – 0.5 cups;
• cold water – 2 tbsp;
• salt, spices;
• mayonnaise;
• hard cheese with a fat content of at least 50%;
• tomatoes – 2 pcs.

Preparation:

1. Wash and dry the tenderloin. Cut across the grain into 1.5 cm thick pieces.
2. Gently beat with a hammer and rub with salt and spices. Coat each chop with mayonnaise.
3. Prepare lezon and flour for breading.
4. Dip the meat first in flour, then in lezon and again in flour. Place on a baking sheet and place in an oven preheated to 200. Bake for 30 minutes.
5. Remove the schnitzels from the oven, lightly brush each with mayonnaise, and top with chopped tomato and grated cheese. Return to oven for another 10 minutes.

Each of these recipes is a combination of simplicity and sophistication.

Ingredient preparation time: 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 is for 15 minutes. And a minimum of ingredients. Let’s prepare it ourselves, our hands are golden!

First of all, choose the meat. It's better to take something that will cut well. In principle, anything will do, in any pieces.

I have a whole piece, brisket.

Cut lengthwise into cutlets. Thin, approximately 0.5-1 cm thick. I got 12 pieces. That is, at the end we will have 12 schnitzels.

Then, in an amicable way, each piece needs to be beaten off. I don’t have a beater, and in general I like very quick recipes with maximum yield. Therefore, we continue 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 (store bought).

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

And then into breadcrumbs.

And into a frying pan, onto which vegetable oil was previously poured. And so all the pieces. All this is done quickly. I've been writing longer than I've been cooking)))

And now a little trick. It almost always turns out that the schnitzels are already all in the frying pan, but the egg and breadcrumbs are still left. I mix them and get these crumbs.

Now we spread these crumbs over the schnitzels, right in the frying pan.
Like that. This is Before

And this is After

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

Fry on both sides over low heat. This way they will definitely be fried. Each side takes approximately 20 minutes. And in the end we get 12 schnitzels. Tasty and fast, just the way I like it.

As a side dish, mashed potatoes were cooked at the same time. And for tea, a quick tea cake (I don’t like standing in the kitchen for a long time, but my husband loves to eat, especially meat).

Cooking time: PT00H55M 55 min.

Let's start cooking with apple sauce. To do this, peel the apple and cut into medium cubes.

For this recipe, it is better to use sour varieties of apples, for example Semerenko.

Now take an orange, cut the fruit in half, remove the zest from one half and squeeze out the juice.


Take the butter, put it in an iron pan or saucepan and melt it over the fire.


Add the zest of half an orange and orange juice to the melted butter. Then add sugar, nutmeg, chopped cinnamon. Mix. Place on the fire and bring to a boil.


Add apples to the sauce and cook for 15 minutes. Don't forget to stir periodically to avoid burning.


Apple sauce is ready.


Let's move on to frying the schnitzel. The purchased tenderloin must be cut across the grain. The width of the slices is 1-1.5 cm. Beat pieces of pork chop one by one with a kitchen hammer, after covering with cling film so that splashes of meat juice do not fly in all directions. The broken pieces should be 5 mm thick. We don’t recommend making them thicker; they won’t cook well.


Mix salt with ground black pepper and a mixture of various peppers. Lubricate the chopped meat pieces on both sides with the prepared aromatic mixture. Some chefs recommend pre-marinating the cut meat slices for 2 hours. You can do this if time permits.


Next, the pieces of meat need to be breaded. To do this, prepare three bowls of food, pour wheat flour into one, breadcrumbs into another, and beat an egg in the third bowl. Now, bread each piece of meat: alternately dip it first in flour, then in egg and then in breadcrumbs.

On a note

• You can use semolina and corn flour as breading. Cereal flakes, carefully crushed - oatmeal, wheat, buckwheat, rice - are also suitable.
• If you don’t want to run to the store for a breading mixture, you can make such crumbs yourself. Never throw away stale bread after a feast. Cut it into pieces, dry it well in the oven, and then grind it using a blender or coffee grinder. Both black and white bread will do.
• To improve the taste, you can add salt and a mixture of spices to the crackers. You can also bread it with crumbs made from crackers and chips.

The breaded meat products are left to be fried in heated vegetable oil. Fry on both sides until a beautiful, golden brown crust forms, about 3-4 minutes on each side. Fire - medium.


Serve the pork schnitzels by pouring pre-squeezed lemon juice and prepared apple sauce over them. As a side dish you can serve boiled potatoes, French fries, pasta, crumbly boiled rice or risotto, pea puree, or porridge from your favorite cereal. Salads made from beets, fresh tomatoes, cucumbers and cabbage go well with the dish.

If you are too lazy to bother preparing the side dish, put a couple of spoons of ready-made canned green peas on the plate, as well as a little ketchup. Pickled cucumbers, tomatoes, sauerkraut, pickled eggplants, any greens, zucchini fried in slices would be appropriate. Apple sauce will not work in this case; it can be replaced with creamy garlic sauce and mustard.

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, and, well, in the method of preparing it and the frying time. Otherwise, chicken schnitzel is prepared using the same technology and using the same ingredients.

It is generally accepted that schnitzel is a thinly cut layer or layer of meat. Quite often, if the meat is cut very thin, it does not even require additional beating. A distinctive feature of schnitzel is its breading of biscuits, bread crumbs, or, very often, of 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 the 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 made from thinly cut meat are found in many world cuisines. Czech rzyzek, hunting and Hamburg schnitzel, Milanese cutlet, Bulgarian prazhols - for all their similarity and simplicity, the dishes turn out 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, properly cooked chicken schnitzel should have a very pleasant golden or even orange tint of crispy crust.

The most important ingredient for a tasty chicken schnitzel is the breading. Often, which is upsetting, few people prepare the breading themselves, preferring store-bought ones, which consist of who knows what. But making high-quality breadcrumbs is not difficult.

Looking through various recipes, you will notice that a significant number of recipes are limited to the recommendation to prepare chicken schnitzel from minced meat. Something close to - yes, it's tasty, but it's not chicken schnitzel. And using flour rather than breadcrumbs as a breading is unlikely to produce that amazing schnitzel color that distinguishes it from other meat products.

Chicken schnitzel. Step by step recipe

Ingredients for chicken schnitzel (2 servings)

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

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

   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, remove the bones and cartilage. The chicken fillet is quite thick, so before beating it, you should cut it in thickness so that the meat spreads out like a book, and only then beat it. Chicken meat is very tender, and any force when beating will cause it to separate and lose its shape. You need to beat the chicken fillet very easily and from the inside, preferably with the block of a knife or the side of a meat hammer.
3. As a result, the beaten chicken fillet should increase significantly in area and become 5-6 mm thick. Transfer the battered layers of chicken to a large plate, battered side up. Lightly salt and pepper the meat.

   Thinly pound chicken fillet

4. Prepare the breading. As a breading for chicken schnitzel, white bread crumbs are used, often called biscuits. Making breading couldn't be easier. Just grate half a dried French baguette and sift the crumbs through a sieve or mesh colander. That's all. If desired, you can first cut off the outer crust from the baguette, then the crumb will be white.
5. Place the contents of the chicken egg into a wide bowl and lightly beat it with a fork. Dip the beaten chicken fillet into the egg and roll very thoroughly in the breading. Meat moistened with egg can hold quite a lot of breadcrumbs. Therefore, it is worth preparing more breading than necessary. By the way, the remaining breadcrumbs are perfect for pork cutlets, but it is better to store the breadcrumbs in the refrigerator - at room temperature they will quickly turn bitter.

   Dip fillet in egg and roll in breading

6. Melt 50g butter in a large flat-bottomed frying pan. The breading actively absorbs hot oil during frying, so you will most likely have to add butter. When the butter is melted and bubbling, reduce the heat to medium-high. Place 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 butter

7. Immediately turn the chicken schnitzel over and add a knob of butter if necessary. Fry the chicken schnitzel on the second side until golden brown and immediately reduce the heat under the frying pan - below medium, or even less. Turn the meat over and continue to cook, turning frequently. The chicken needs to be cooked through and the breading is crispy and golden orange. It is important!

   

Today we have a “men's lunch”. This is what this dish is jokingly called. Although, I have no doubt that women love him too. True, pork is of course a little heavy, high in calories, no matter what they say. But it's satisfying. The most famous version is Viennese. Well, have you guessed it? I'll give you a hint, it's schnitzel. A juicy piece of meat, beaten to a thin state, breaded in beaten egg and bread crumbs, fried in a frying pan, will decorate not only a regular dinner, but also a holiday table. Austria is considered the birthplace of this delicacy, where it is prepared from veal, and pork is 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 matter is breading. Without it, the schnitzel is not at all what it should be if you follow all the cooking rules. Each of us has our own breading, we use cheese, even vegetables, spices, but crackers remain a classic. A piece of meat is fried for no more than 5 minutes, 2-3 minutes on each side. Let's try to prepare a classic version, step by step recipe with photos for you.

Breaded pork schnitzel in a frying pan

You need to cut the meat across the grain and preferably make it square. 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 also cooks who do not beat meat. But then you must make cuts on the piece on both sides with a sharp knife. Decide for yourself what to serve this deliciousness with. Vegetables are great as a side dish or as a salad. A slice of lemon is a must. 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 piece;
• wheat flour – 3 tbsp;
• breadcrumbs - 8 tbsp;
• vegetable oil – 50ml.

How to fry pork schnitzel in a frying pan

1. Wash the meat, remove any films, dry it and cut it into pieces. Season each piece with salt and pepper.
2. Wrap the meat in cling film and work on it with a culinary hammer.
   
   
3. Beat the egg in a bowl.
   
4. Place crackers on a plate and flour on another. You can mix pepper and paprika with flour. This is not for everybody. Or you don’t have to add anything.
   
   
5. Roll the chopped piece of meat in flour, then moisten it in the egg mixture, then bread it in breadcrumbs. Again – egg and crackers.
   
   
   
6. Let the meat rest for 10 minutes, setting it aside. The breading will thicken a little and will not fall off during frying.
   
7. During this time, heat the frying pan well and fry the schnitzel in boiling oil for 3 minutes on each side until browned and golden brown.
   
   
8. The finished product can be placed on a paper napkin to remove excess fat, or you can serve immediately.
   

Chopped pork schnitzel

Above was a classic recipe in which schnitzel is cooked in a frying pan from a whole piece of pork, and I suggest trying to cook it also from chopped pork. It takes a little longer, but the taste is worth the hassle and preparation. 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 minced meat twisted in a meat grinder; for some reason it is also mistakenly called chopped. But it's not right.

What we need:

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

How to cook chopped schnitzel

1. Cut the slightly frozen meat into thin slices, approximately 1 centimeter. We cut each strip into long strips, then into cubes. Place in a deep bowl and place in the refrigerator for 30 minutes.
   
   
   
2. Now we chop the pieces with a heavy, sharp knife; if you have a special hatchet that is well suited for this task, use it. The result should be a meat mass similar to minced meat, but of a larger fraction. Place it in the refrigerator again for 20 minutes.
   
3. Let's prepare three plates. Beat the eggs in one, it will be a leison. Pour crackers into another bowl and flour into a third.
4. We take the chopped meat out of the refrigerator, add salt and pepper. You can beat it well on the table so that it sticks together well. Divide the minced meat into 4 equal parts and form them into cutlets.
   
5. Roll the resulting cutlet in flour. Dip in egg mixture and coat in breadcrumbs. Dip it into the ice cream again and sprinkle with breadcrumbs. We try to maintain the shape of the schnitzel with our hands.
   
   
   
   
   
   
6. Fry the schnitzel in boiling oil until golden brown and crispy, 5-7 minutes on each side. Then you can fry covered for another 5 minutes or put in the oven for 10 minutes to finish cooking.
   
   
7. If there is excess oil, place the product on a paper towel for 2-3 minutes.
   

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

I recommend serving the pork with a vegetable side dish to balance out the heavy meat and light vegetables.

Both fresh and stewed, they will go harmoniously with schnitzel. Green peas and corn will also be in the theme. Mashed potatoes go great with all pork dishes. The ideal cereal choice is buckwheat. Rice and pearl barley take second place, and rolled oats and millet are also good. By the way, it is desirable that the taste of the side dish be sourish-spicy. Ketchup and adjika immediately come to mind, as well as any tomato sauce.