German pragmatism has turned most of the national dishes into those that fit perfectly both in everyday meals and in the festive menu. Pork schnitzel, tasty and satisfying, served with many vegetable and potato dishes, and even just beer, was no exception.
Schnitzel is made from a thin layer of meat, be it pork, beef or chicken. It does not require beating and this does not look like an ordinary chop. And meat for schnitzel is chosen depending on the country where it is cooked. For example, a German chef would prefer pork over Vienna veal. This is a win-win dish, and in any case it will turn out juicy and tasty. But if preference is given to satiety, prepare the pork schnitzel. A simple dish has a lot of variations, and we offer some of them to your table.
The original pork schnitzel will especially please cheese lovers.
You will need:
- 1.5 kg of pork;
- 6 pieces of chicken eggs;
- 200 grams of cheese, preferably hard varieties;
- 3 cloves of garlic;
- 250 grams of flour;
- vegetable oil for frying;
- greens;
- salt pepper.
We cut the meat into thin square or rectangular pieces, the easiest way to do this is with the meat not thawed to the end. Each piece of pepper and salt. Next, we prepare the lezon, that is, directly, into which the meat will dip before sending it to the pan. To do this, grate cheese finely, add eggs, chopped garlic to it and mix everything well.
Pre-heat the pan with sunflower oil, which should be enough, 1 cm minimum from the bottom of the pan. Now we take a plate of meat, roll in flour, in an ice cream, again in flour and put it in a frying pan. It will take a little time to prepare, one minute on each side is enough. You can serve as an independent dish, and together with other components of the menu.
The next recipe is pork schnitzel with fried apple slices, very light and healthy, but also hearty.
You will need:
- 800 grams of lean pork;
- 1 chicken egg;
- 2 apples, sweet and sour to taste;
- 20 grams of butter;
- breadcrumbs;
- greens;
- salt pepper.
Cut the meat into portions, coat with salt and pepper and beat off a little if necessary. Next, before sending to a hot pan, dip in pre-beaten eggs and breadcrumbs. Fry on both sides until a brown crust appears. Cut the apples into slices, and lightly fry. Put the schnitzels on a plate, put slices of fried apples on top and sprinkle with herbs.
And how to cook pork schnitzel with an incredibly tasty crust? Take advantage of this recipe, which has gained popularity due to the speed of cooking and amazing taste. You probably incorporated it into the menu of bars or restaurants, and now you can cook it yourself - Viennese pork schnitzel.
You will need:
- 1 kg of pork;
- 4 chicken eggs;
- 1 tbsp. flour;
- 1 tbsp. breadcrumbs;
- sunflower oil for frying;
- salt pepper.
We cut meat in thin portioned slices with a maximum thickness of 10 mm. It is advisable that they be the same if possible. And for this, it is better to cut pork along the fibers. Roll each piece first in flour, then in pre-beaten eggs, and then thoroughly in breadcrumbs. Salt and pepper can be added to the beaten egg mixture. Pour oil at least 2 cm from the bottom of the pan, since it is necessary to cook Viennese pork schnitzel so that it practically floats in it. We heat it well and fry the schnitzel for a couple of minutes on each side.
You can sprinkle the finished dish with lemon juice and decorate with greens. As a side dish, absolutely everything will suit him. So rely on your own taste preferences.
Enjoy your meal!