"quick" schnitzel in triple breading.

For those who are tired of my J cakes
I cooked this schnitzel by analogy with the Vienna schnitzel, but the difference is that the "Viennese" is made from veal, and today I cooked pork. Important feature such a schnitzel is that it is prepared in a breading consisting of flour, eggs and crackers, which allows you to achieve a very beautiful and crispy crust. So, very fast, very simple, very tasty - the thinnest chop with a beautiful golden crisp. Lunch in 10 minutes! Ready?

INGREDIENTS:
500 g pork fillet
150 g flour
2-3 eggs
150 g breadcrumbs
Salt pepper
frying oil

COOKING METHOD:
Cut the meat into pieces about 1 cm thick, and beat off very thinly - about 3 mm. Salt and pepper on both sides.
Prepare 3 bowls for breading. Pour flour into one, break eggs into another and mix them with a fork until smooth, pour crackers into the third.

In a frying pan, heat up the oil for frying. It should cover the bottom by about 1 cm. That is, when frying, the schnitzels should float in oil. So that the schnitzels are not greasy and do not absorb excess oil, it must be heated really strongly, literally, hot.

Dip each schnitzel first in flour on both sides.
Then - in the egg on both sides. And lastly, in breadcrumbs.

We send the schnitzels to the pan and fry until golden brown.

Flip over to the other side and fry until golden brown. This will only take a couple of minutes. In this case, the crust will be crispy, and the meat will be sufficiently fried, as it is very thin. Remove the schnitzels and place on a plate lined with several layers of kitchen paper towels to soak up excess fat.

Serve hot with green salad or any side dish of your choice. Bon appetit!

Calories: Not specified
Cooking time: Not indicated

We assure you that these are the best pork chops in a pan, the recipe will teach you how to cook them in double breaded so that they turn out juicy and tasty. There are no special secrets, but!
To keep pork chops always tender and juicy, you need to remember just two rules. First - the meat must be lightly beaten off and sprinkled lemon juice or grease with mustard (or you can use both). The meat fibers will soften, absorb the spices better, and the meat will fry faster. The second is to make a double breading. A thick layer of breading will retain the meat juice, the meat will not dry out even if you are distracted and overexpose the chops in the pan a little. Breading can be made from flour and an egg, or rolled in an egg, flour, again in an egg, and upper layer make from breadcrumbs.
And one more helpful advice. Usually, lean meat is chosen for chops, it is also called "chops". On the one hand, a white edge, a thin layer of fat or a white film is noticeable. Be sure to make a few shallow cuts in this area. Then, when frying, the chop will not be deformed, the meat will not “shrink” and will not lose shape. Recall that in last time we were preparing.

Ingredients:

- chops - 2 pcs (150-180 gr each);
- wheat flour - 4 tbsp. l;
- lemon juice - 1.5 tsp;
- salt - to taste;
- ready-made mustard, not spicy - 1-2 tsp;
- egg - 1 pc;
- freshly ground black pepper - to taste;
- refined vegetable oil- 3-4 tbsp. l.

Recipe with photo step by step:

On one side of the meat slice, we make shallow cuts, cutting through the white film by 2-3 mm. Lightly beat off with a hammer on both sides.

Squeeze juice from a slice of lemon, sprinkle each chop on one side and the other.

Salt, pepper the meat. It is better to salt moderately so as not to interrupt the taste of meat and spices. Lubricate with mustard (paste). You can take both not spicy and vigorous Russian mustard - this is a matter of taste. We stack the chops one on top of the other, cover and let marinate. After 15 minutes, you can start frying the meat.

We are preparing everything for breading. Beat the egg thoroughly until foamy, combining the yolk with the protein. Pour into another bowl wheat flour.

On the slab medium fire put a frying pan with oil, heat it up. Dip the chop in the egg, dip so that the egg completely covers the meat.

Roll in flour on all sides. Raise, gently shake off excess flour.

Transfer again to a bowl with an egg and then quickly to a plate with flour. Roll in flour on both sides and send to a frying pan with boiling oil. Thus, a double breading is obtained, covering the meat on all sides with a uniform thick layer.

You need to fry the chops in in large numbers oil to surround the meat on all sides and brown evenly. We make the fire strong for the first 2-3 minutes, “seal” the meat in a coat of breading. Turn over, fry the second side. Reduce the heat and turn over again. Fry for 3-4 minutes on each side until golden brown. If the pan is large, you can put two or three chops, leaving space between them.

Serve pork chops to the table immediately, as soon as they are removed from the pan. This meat is not reheated. If a side dish is expected, prepare it in advance. Or make a salad vegetable cutting, we get pickles-marinades, greens. Bon appetit!

We also recommend preparing

If breading seems to you a simple and insignificant cooking step - simply because it is indicated in the recipe, then this is a big mistake. Breading can not only give the dish an appetizing golden brown, but also to preserve the juiciness of the product, to give a new original taste, aroma and even texture.

A bit of theory...

Breading- these are certain crushed products or their mixture, which are used for deboning meat, fish, vegetable preparations / semi-finished products, dough products, fruits, cheeses before frying or baking.

Breading is a very important part of the dish. During frying in a pan, products lose moisture, juiciness and softness, can burn and change their shape. Breading works like protective shell , which prevents the evaporation of liquid from products, helps to preserve the juiciness of the finished dish, keep the shape of products and give familiar dishes new flavors.

There is a great variety of breadings, and it's not just flour or breadcrumbs. If you understand well all types of breadings, then the same dish can be prepared in different ways without changing its main composition, but using only different breadings.

What is breading?

Championship is occupied crushed dried bread i.e. breadcrumbs.

You can buy them at the store or make your own at home by chopping up dry leftover bread (this will save money and give stale bread a second life). And if you add certain spices to breadcrumbs (for example, ground dry garlic), you can get an excellent flavored mixture. It is very tasty to cook.

Most often, breadcrumbs are used for rolling and schnitzels. Bread breading protects the product from drying out, preserves the delicate texture of the product and imparts a crispy golden crust.

Flour

Second place is flour. And not only wheat, but also corn, rice, buckwheat and oatmeal. Depending on the type of flour used for breading, the general form dishes.
Flour breading is more tender and soft. It does not give a hard crust, like breadcrumbs, and does not significantly affect the taste of the finished dish.

Dishes breaded in liquid ingredients acquire a soft airy layer and delicate taste. For example, they turn out very juicy and soft.

crushed nuts

If you roll meat, fish, vegetables and other products in nut crumbs, you can get more nutritious dish with new bright notes in taste. For example, .

cheese breading

Gives food spicy taste. But this is a very capricious topping that can stick to the pan, so grated cheese is often mixed with flour, starch or bread crumbs so that the breading sticks better to meat (for example) and fish products as well as vegetables.

Miscellaneous Unusual

, crushed chips, crackers, popcorn, poppy, mixture of spices and seasonings exotic but very interesting options breadings. Ready meals with such a breading, they not only look very beautiful, but also differ original taste. For example, if you use black sesame seeds, you can give regular dish special and memorable look.

Do not forget to also experiment and add to the breading additional ingredients: lemon peel, cinnamon, turmeric, dried herbs(rosemary, thyme, dill) dried garlic, ginger and herbs.

A small amount of such additives can emphasize the taste of the dish, give sharpness, piquancy and an original shade. The main thing is not to overdo it and add everything in moderation.

But in order for the breading to keep well on the products, it is not enough just to roll the workpieces in breadcrumbs or sesame seeds. Need to know…

Rules for perfect breading

So, in order to coat the products well with breading, you need soak them in liquid ingredients- butter, milk or beaten eggs. Most often, a mixture of eggs with milk, or kefir, or cream is used - egg lezon . Such a talker wraps products well.

The point is that at heat treatment the protein coagulates, forming a thin film that protects the dish from moisture loss, and bread crumbs, chopped nuts or other breading serve as an additional barrier through which it is absorbed into the product less oil, juiciness is preserved, initial taste qualities and product shape.

Breading can be single, double or triple.

Sometimes it is enough to moisten the products in an egg and roll in flour or breadcrumbs. But if you need more dense crust, then it is better to cover the product with egg mash, roll in breading and repeat this procedure 2-3 times. For example, dip a chop in egg, roll in flour, dip in egg again and cover well with breadcrumbs or flour – you get a double breading.

As a rule, breaded products are fried in a pan with big amount oils. To remove excess oil, finished products can be folded into paper towel or napkins. You can also bake breaded foods in the oven - it will turn out less fatty dish with crispy crust.

More breaded semi-finished products can be frozen and then fry in a pan. But it should be remembered that not all breading tolerates defrosting well. So, products breaded in flour should not be defrosted beforehand so that the flour does not get wet and stick to the surface (board, plate, etc.) - it is better to fry them slowly frozen.

Don't be afraid to experiment in the kitchen and try new combinations! Let use various options breading will be a good experience to achieve culinary excellence.

Roast chicken fillet unfairly considered dryish. This is not at all true: it just requires proper preparation.

Chicken chops, paradoxically, do not even need to be beaten, provided correct cutting. In addition, they must be properly fried. Too thin or small pieces, laid on a hot pan, are guaranteed to turn out to be overdried. The thickness of the slices should be at least 2 cm.

Breading is an additional way to preserve juiciness white meat, although it significantly increases the calorie content of the finished dish.

Ingredients

250 g chicken fillet
1 chicken egg
2 tbsp. l. flour
vegetable oil for frying (2-3 tablespoons)
1/3 tsp salt
1/4 tsp spices

Cooking

1. Take one chicken fillet (half breast), wash running water and pat dry with a towel. Cut lengthwise, also cut off a small part of the fillet.

2. Prepare the ingredients for meat breading: separate the yolk from the protein and beat separately in different bowls, pour flour into another saucer.