Pork schnitzel is a Viennese cuisine dish whose classic cooking process is very fast. A piece of meat is very thinly beaten, then pickled with seasonings and salt, dipped in a lease, crumbled in breading (crackers) and sent to a hot fryer. Serve on the table in a few minutes.
This dish has already become traditional in Russian culinary, but with some significant additions. In the article, we offer options not only for how to make traditional schnitzel from pork. The recipe and cooking technology will be constantly changing.
First you need to decide how to cut the meat. The knife needs a sharp, without any chipping, and handle the pork only across the fibers. A piece of meat should be slightly frozen to make the portions neat and even.
As a "crust" for schnitzel, breadcrumbs should always be chosen, and the meat should be cooked very quickly due to the fact that it is sent to very hot oil.
"Vienna" pork schnitzel . The recipe is as follows. The meat is cut in large portions and beaten very thinly. To achieve this, you can use a plastic bag so as not to damage the pork fibers. After that, dip the chops into a mixture of eggs, salt and milk, and then in breadcrumbs mixed with pepper. Schnitzels send in hot oil. The classic side dish is french fries and vegetable salad.
"Russian" pork schnitzel . The recipe for this high-calorie dish is as follows. It is necessary to beat off very thin pieces of meat, cut the ham of the same size. Separately, make a mixture of mayonnaise, grated cheese and crushed garlic cloves. Now we begin to make rolls. Ham is placed on chops, and cheese filling is placed in the middle. Then twist the pork in the shape of a croissant and stab with a toothpick. Dip each roll first in a beaten egg, then in breadcrumbs, fry until golden in color and send to bake in a preheated oven.
"Cheese" pork schnitzel . The recipe in batter is simple, but the result in terms of taste of the resulting dish will exceed all the expectations of the hostess. Pork must be beaten off, coated with pepper and salt. Make an original batter from grated cheese, eggs and breadcrumbs. Roll the chops a little in this mixture, fry on both sides for five minutes. Then fill everything with the remaining batter and send to the preheated oven for ten minutes. The cheese should melt, and the meat should be very juicy. The main rule is not to dry the pork schnitzel.
The recipe "Soviet" implies that the meat (500 gr) is coarsely scrolled with a lot of onions (3 large onions). In ground meat put ground pepper, salt; beat well to saturate with oxygen. Next, make flat cakes, shaped like schnitzel, dip in beaten eggs, roll in breadcrumbs, and fry like regular cutlets. The “Soviet” schnitzel is usually served with fried potatoes and a salad of tomatoes and cucumbers.
Pork schnitzel with greens is distinguished by its unique flavor and abundance of aromas. It will be necessary to mix the minced meat (1 kg) together with chopped green onions and dill; half a glass of sour cream, salt and ground pepper. Make oblong schnitzels with a moist large spoon. Beat the eggs well, mix the flour with salt, and add ground pepper to the breadcrumbs. Roll the resulting schnitzels in flour, then send them to the egg and make the final crust of breadcrumbs. Next, fry everything in hot oil.
Schnitzel served with vegetables and potatoes.
Enjoy your meal!