Although the mass of people in pursuit of health or in favor of momentary whims and fashionable trends are moving to the Vetarians, and it is adjacent to a more radical "party" - vegans, nevertheless, most continue to give preference to meat dishes. Among the culinary masterpieces created on the basis of meat, it is difficult to allocate more or less popular, because everyone is good in its own way, but say that pork schnitzels are among the favorite fans of traditional cuisine around the world dishes, possibly with complete confidence.
In this article, the editorial office of 24cmi will tell how to prepare pork schnitzel in a pan in various ways.
Hello from Austria
It is worth noting that the Schinitzel, whose name comes from the German Schnitzen - "Cut", spread around the world from the capital of Austria, believed to be originally exclusively a Viennese dish, representing pieces of finely sliced juicy veal cooked in breading from eggs, flour and superstrears. Fry the Kushana in the creamy oil or pork fat until a golden crust appears. Therefore, giving a tribute to the creators of respect, it is reasonable to start a selection of the recipes for the cooking of the Schnitzel from the Viski option.
Now for the preparation of a dish at home instead of veal, swine meat (and in other cases and chicken) are used more often, therefore, the yoke is called a step-by-step recipe below, respectively, "Vienna Schnitzel from Pork".
Required:
- 4 pieces of pork medium thickness;
- 1 egg;
- 1/5 cup of fatty milk;
- 200 grams of vegetable oil (it is preferable to take olive, but also possible to use sunflower);
- Salt and spices - to taste.
It will also be necessary to take flour (preferably wheat) and breadcrumbs in sufficient quantities.
How to cook:
- Pork salt, add spices and leave half an hour broke, after which it is discouraged.
- In deep capacitance, milk with an egg beat to a homogeneous state.
- Each piece of dead meat sprinkle flour, dip in the egg-milk mixture and cut into breading, after which it is placed on a preheated frying pan with butter.
- Fry is required on the fire of medium intensity, periodically sharing the frying pan in such a way that boiling oil falls on the schnitzel from all sides, trying to eliminate the contact of the meat with the walls of the dishes. After 3-4 minutes, the schnitzel flip over and fry on the other side.
The finished dish is served with salad, potatoes or pickled vegetables by sprinkling lemon juice.
Cooking time - 35-45 minutes.
Little trick: To get rid of excess oil, after roasting the Schnitzel, it is recommended to get into a paper towel.
Schnitzel and horseradish with cream
Choosing with the help of culinary sites or popular video services, how to fry the schnitzel, you can not pass by a recipe with a creamy shine marinade.For cooking you will need:
- 600-700 grams of pork meat;
- 100 grams of finely grated horseradish;
- 180-200 grams of cream (can be replaced with fatty sour cream);
- 2 eggs;
- 150-200 grams of vegetable oil;
- Salt and pepper - to taste;
- Flour and breadcrumbs.
How to cook:
- Eggs stir up with 4 tablespoons of cream before receiving homogeneous mass.
- Cut the meat with a thickness of 1-1.5 cm with a thickness, repeat, add salt and spices.
- Khreno mix with the remaining cream, add spices to taste and smear the resulting marinade chopped pieces of meat on both sides.
- Then the schnitzels in a shit sauce to cut into flour, to dip in the egg mixture and crackers for breading and fry on each side on a preheated pan before the appearance of a ruddy crust.
The finished dish is well combined with any side dish, and the remains of a creamy-shutter marinade can be used as a sauce.
Cooking time - 40-45 minutes.
Little trick: In stores selling ready-made cream - its use will accelerate cooking.
Tell me "Cheese!"
You can prepare a schnitzel from pork in a frying pan and without breading - roasted in a grain, this dish is no inferior to the "columns". Yes, and cooking is not very different.
Required:
- 500 grams of pork, sliced with pieces of 1-1.2 cm thick;
- 3 chicken eggs;
- 100 grams of cheese;
- 2-3 tablespoons of flour;
- 5 tablespoons of vegetable oil;
- Spices and salt - to taste.
How to cook:
- Meat repeat, not disturbing the integrity of the fibers, salt and add spices. Leave half an hour to soak.
- Cheese is larger and add to broken eggs, after which mix thoroughly.
- In the cheese-egg mixture, put flour, add salt and spices to taste, then carefully beat.
- Schnitzeli to dip in the clarity and put on a heated frying pan with butter.
- Fry on medium heat - 4-5 minutes for each side. So that the meat remains juicy, if necessary, you can gradually add oil.
Schnitzel is served in the batter, as a rule, with vegetables - they are well the cheese notes of the Kushan. But with another garnish taste, there will be no dishes.
Cooking time - 35-40 minutes.
Little trick: For cooking it is better to take the solid grade of cheese - they are easier to rub.
From small born big
You can cook a tasty dish and without one-piece pork pieces at hand. Schnitzel from chopped fine meat is characteristic of the tenderness and does not require the use of a knife - it is easy to part with a fork.For cooking you need:
- 500-600 grams of chopped pork;
- 1 chicken egg;
- flour and breadcrumbs;
- 100 grams of vegetable oil;
- Salt, spices - to taste.
How to cook:
- Meat repel, lay out in a deep bowl, add salt and spices and mix.
- Drive the egg to the resulting substance and mix again.
- Of the resulting mass, adding breadcrumbs, form thin, but wide schnitzels.
- By placing a preheated frying pan, fry every side for 6-7 minutes on medium intensity fire.
- After cooking, lay out the schnitzels on food or paper towel to remove excess fat.
The dish is perfectly combined with potato mashed potatoes and vegetables.
Cooking time - 50-60 minutes.
A little secret: so that when chopping the pieces of meat are not spilled, it is recommended to cover them in front of the procedure with a polyethylene package.
Dutch option
Curious, delicious and simple, the recipe for the preparation of the Schnitzel "in Dutch" is made of pork minced meat.
Requires:
- 500 grams of pork minced;
- 250 grams of cheese (semi-solid varieties);
- 1/4 cup of milk;
- 1 cup of water;
- 2 chicken eggs;
- 100 grams of vegetable oil;
- Salt, pepper, greens, garlic - to taste;
- flour;
- breadcrumbs.
How to cook:
- Cheese big to lose. Garlic chop or crush in the garber.
- Eggs split, mix with milk and salt.
- Add to minced water, cheese, greens with garlic and spices. Then salted and mix thoroughly.
- From the resulting meat base, cut meatballs, to cut alternately in flour, milky egg mixture and breadcrumbs.
- Fry in a frying pan before the appearance of a golden crust.
The dish is softer and juicy, literally melts in the mouth. The finished schnitzels "in Dutch" are served with potatoes, stewed vegetables or salads.
Cooking time - 60 minutes.
A little secret: In order for the Schnitzel to be more gentle and evenly helped, the minced meter is preferable not to buy ready, but to twist on your own, pre-removing from meat of the residence and pieces of skin.
New technologies in business
If frying the schnitzel in the grill frying pan, then it will be possible to make a dish not only delicious, but also useful - such a tableware not only provides the smallest contact of food with oil, reducing the consumption of the latter, but also at the expense of a ribbed surface allows it to prepare almost a couple.
It should be borne in mind that to prepare a schnitzel on such a pan in breading or in a battlement will not be possible - in these recipes it is required that the pieces of meat "wash the oil" washed "with oil.
You will need to take:
- 4 pieces of pork 150 grams;
- 300 grams of olive oil;
- Salt and pepper - to taste;
- Thyme and Rosemary - on the pair of three twigs.
How to cook:
- Meat repeat, put a slide in a deep container, each layer richly missing oil and shifting thyme and rosemary.
- Let it stand in a couple of hours, every half hour turning pieces.
- Remove thyme and rosemary sprigs, wipe from excess butter with a paper napkin and put on a preheated dry grill frying pan.
- Fiering for 2-3 minutes on each side on medium heat, add salt and spices - Dish is ready.
The meat cooked in this way remains juicy and perfectly combined with vegetables and dry wines.
Little trick: If you leave meat in the refrigerator to be soaked overnight, then the schnitzels will be even more gentle and fragrant, with sensual notes of herbs in taste.