Pork schnitzel. Step-by-step recipe for making pork schnitzel Pork schnitzel in a frying pan
Ingredients
- Pork (tenderloin, loin) - 1 kg
- Kefir - ½ cup
- Vegetable oil - 4 tablespoons
- Salt - 1 teaspoon
- Chicken egg - 2 pieces
- Flour - ½ cup
- Ground pepper - 1 teaspoon
Cooking time 15 minutes + 20 minutes for frying
Yield: 8 servings.
A great option for a family dinner on a weekday is pork schnitzel in a frying pan. The recipe with photos will prove step by step that you can cook this meat quickly, while your family is changing clothes for dinner and washing their hands. In just 15 minutes you will have a hot and satisfying dinner, because pork schnitzel, even without breading and marinade, will still be soft and will appeal to both adults and children’s toothless mouths.
How to cook pork schnitzel in a frying pan without breading in soft kefir coating
Prepare all ingredients. Good schnitzels are made from pork loin. The main thing is to beat the meat well so that its area doubles. Then the finished schnitzels will be very soft and tasty, and the kefir-flour coating will retain all the juices in the pork schnitzel inside. How to cook in a frying pan, read below.
Cut the meat across the grain into pieces 1.5-2 cm thick.
Cover each piece of meat with cling film and beat with a meat mallet on both sides to a thickness of no more than half a centimeter.
Salt and pepper each broken piece to taste. Keep in mind that you need to add a little more salt than usual, since kefir and flour will take some of it on themselves.
Dust the piece with flour, then dip it into the egg and kefir mixture, and then dip it back into the bowl of flour.
How long should you fry the pork schnitzel so that it is cooked through and at the same time does not become dry? Fry the schnitzels in well-heated vegetable oil for 1-2 minutes on each side until golden brown. The heat under the frying pan should be high.
After 20 minutes you will have a whole pan of delicious hot schnitzels.
Kefir with an egg will give the pork juiciness, flour will retain this juice inside the meat, and quick frying at high temperature will prevent the meat from becoming dry and tough. Serve the dish hot with a side dish of fresh or baked vegetables.
Meat dishes always turn out delicious, and their smell during cooking fills the entire room. At the same time, they can be prepared for both everyday and holiday menus. One of these treats is schnitzel.
Schnitzel came to our table from German cuisine; it is a piece of meat, breaded and fried in a frying pan. It can be prepared from any meat, but it is especially tasty from pork. Therefore, we will consider recipes for preparing this dish specifically from pork meat.
Classic recipe
The process of cooking pork schnitzel in a frying pan:
How to cook chopped pork schnitzel in a frying pan
We will need the following products:
- pork – 700 grams;
- 60 grams of breadcrumbs;
- 50 grams of flour;
- one chicken egg;
- a little salt at your discretion;
- freshly ground black pepper – ¼ teaspoon;
- vegetable oil for frying.
Preparation will take about 1 hour, calorie content – 295 kcal.
How to prepare chopped pork schnitzel:
- A piece of meat must be washed under cool water;
- Next, cut it into thin layers;
- After this, we cut each layer into longitudinal strips with a width of about half a centimeter;
- After this, cut all the strips crosswise, chop all the small cubes;
- Cover the pork pieces with cling film and gently beat with a kitchen hammer;
- We transfer all the pieces into a bag, add salt, ground pepper, and flour;
- We tie the bag into a knot and shake it thoroughly several times so that the spices are evenly distributed over all the pieces;
- Next, put the meat in a cup, beat in the chicken egg and stir well;
- Place the breading on a flat plate;
- You first need to place a frying pan on the stove and pour oil into it. Let it warm up;
- Meanwhile, from the resulting meat mixture we make small thin oval pieces and place them in breading;
- Roll future schnitzels in breadcrumbs and place in heated oil;
- Fry the schnitzels on both sides. Fry each side for 7 minutes;
- After this, place on paper towels to absorb excess oil;
- Place the schnitzels on a plate and serve along with vegetables or boiled rice.
Cooking a dish with cheese in a frying pan
What you need for preparation:
- pork meat - about 1-1.5 kilograms;
- half a cup of flour for breading;
- 5 chicken eggs;
- cheese - a piece of 200 grams;
- a little salt to your taste;
- a pinch of ground black pepper;
- 150 ml vegetable oil.
Cooking will take approximately 1 hour, calorie content will be 320 kcal.
How to fry pork schnitzel with cheese in a frying pan:
- Be sure to wash the meat under cool water and dry it with paper napkins;
- Next, cut it into medium portions;
- Each piece should be rubbed with salt and pepper. We use spices to suit our taste, the main thing is to rub the meat with them on all sides to make it more juicy and aromatic;
- There will be double breading. To do this, grate a piece of cheese on a grater with a fine grid;
- Place the cheese in a bowl and break 5 eggs into it;
- Stir all components thoroughly until smooth;
- Pour the flour onto a flat plate; if desired, you can replace it with breadcrumbs;
- Next, place a frying pan on the stove, pour in oil and heat;
- Meanwhile, first dip each piece of pork into the cheese-egg mixture and roll it there on all sides;
- After this, roll it in flour or breadcrumbs;
- Then we send it to fry in heated oil;
- Fry each side for no more than 7 minutes, less is possible;
- Place the schnitzels on a paper napkin to absorb all excess oil;
- Then put it on a plate and serve with any side dish.
Recipe with mushrooms and apples
What you need for cooking:
- kilogram of pork;
- 200 grams of porcini mushrooms, fresh or frozen;
- one sweet and sour apple;
- onion – 1 head;
- 100 grams of flour;
- 100 grams of breading;
- two eggs;
- 2 large spoons of ground walnuts;
- a little salt;
- spices;
- 1.5 tbsp butter;
- vegetable oil.
Cooking time will be 1 hour 20 minutes, calorie content – 325 kcal.
Cooking pork schnitzel with mushrooms and apples will look like this:
- Wash the meat and cut into thin pieces;
- Beat on all sides with a kitchen hammer;
- Sprinkle each piece with salt and spices;
- Place eggs in a bowl and beat;
- Pour flour onto one plate and breading onto another;
- Next, roll the meat in flour;
- Then dip into the egg mixture;
- After this, roll on all sides in breadcrumbs;
- Fry the schnitzels on all sides on the grill or in a special grill pan;
- Place the finished schnitzels on a plate and set aside;
- The onion should be peeled and cut into small cubes;
- Place a frying pan on the stove, pour in oil and heat it up;
- Place onion in hot oil and fry;
- Rub the apple on a fine grater, cut the mushrooms into slices;
- Next, add the apples to the onions and fry for about 5 minutes;
- After this, lay out the mushrooms, add nuts;
- Add butter, salt and spices. Fry everything for about 10 minutes;
- Place mushrooms and apple on top of the finished schnitzels and serve.
- It is best to cut the meat into thin pieces and beat it first. This way they will cook better;
- pork can be seasoned with spices, this will only make it more flavorful;
- You can serve schnitzels with any side dish - stewed vegetables, mashed potatoes, boiled rice or buckwheat;
- Additionally, you can serve any sauce.
Pork schnitzel is a very satisfying dish that everyone will love. Moreover, its preparation will not take too much time, because everything is so simple. Don't forget to serve any additional side dish.
No matter what they tell us about the dangers of pork, we ate it, we eat it and we will continue to eat it. And today we’ll pay attention to a very tasty meat dish; I’ll tell you how to cook pork schnitzel in a frying pan. A juicy, well-cut piece of meat often becomes a table decoration for a holiday lunch and is perfect for a family dinner. Sometimes you want to pamper yourself, so let's not refuse pleasure.
What is real schnitzel? This is a thin layer of meat, breaded and quickly fried in a frying pan or in the oven.
The history of schnitzel begins in Austria. Initially, schnitzel was made from veal. The classic schnitzel is a thin piece of tenderloin, breaded in raw egg and crumbs of white bread or buns, and fried in a hot frying pan. A high-calorie and filling dish, for which it received the nickname “Men’s Lunch”.
How to cook pork schnitzel in a frying pan
If this is your first time deciding to cook a delicious dish, then I will tell you how to cook pork schnitzel and teach you some of the subtleties.
Today, schnitzel is prepared from various types of meat and poultry: chicken, turkey, beef, lamb and pork. Pork is most common in our country; in others the name has a broader concept.
A distinctive feature of the dish is that the piece of meat is large, about the size of a palm, but thanks to the fact that we beat it well, it will fry quickly, and due to the breading it will remain juicy.
Of course, special attention is paid to breading the meat, since schnitzel without breading is no longer schnitzel! Eggs and crackers are traditionally used as breading; more inventive housewives have come up with the idea of using various types of spices, cheeses and even vegetables in breading.
To prepare a pork dish, you need to choose the right meat - the main ingredient, and the rules of preparation and frying also require some clarification, so a little more detail:
- Culinary professionals recommend choosing pieces from the back of the animal’s leg or its upper part. To prepare, cut a suitable piece of meat against the grain (note), if possible into rectangular pieces.
- If you can’t make rectangles from the tenderloin, that’s okay, you’ll get your own, original take on schnitzel.
- The pieces of meat should not be too thick, no thicker than one and a half centimeters, so that the cooking time does not increase and our schnitzel is well fried.
- You can cut off a piece of meat. Housewives act differently. Some people recommend beating the schnitzel, others don’t. You can try both options and choose the one you prefer. We decided not to beat it - so that it does not shrink during the frying process, we need to make notches along the entire surface of the piece with a knife.
- The thickness of the piece after beating should not exceed 4 - 6 mm. - this is aerobatics, this is how the famous Wiener schnitzel is fried. But in any case, try not to make the workpiece too thick. Cut the cut piece of meat a little around the edges and add salt.
- While frying, lift the pan from time to time and shake it so that the oil constantly covers the surface of the meat and the schnitzel does not dry out - the piece will turn out juicy.
- There are options for preparing schnitzel from minced meat and minced meat. In order to prepare minced schnitzel, the meat is ground into minced meat and formed into balls. If you cut the tenderloin into small pieces with a knife, you get chopped schnitzel. The main thing is that you get a flat piece of meat, oblong in shape and large in size.
How many minutes does it take to fry a schnitzel?
In well-heated oil, the schnitzel is fried for 2 - 3 minutes on each side (no longer than 5 minutes).
Classic pork schnitzel
Well, I’ve armed you with tips, now let’s fry a delicious and juicy schnitzel in a frying pan. I offer three recipes, and each is good in its own way. The first recipe is a classic one, made from a whole piece of breaded meat.
We will need:
- Pork loin - 650 gr.
- Egg - 2 pcs.
- Breadcrumbs - 12 gr.
- Ground black pepper, ground paprika, salt - everything to taste
- Wheat flour - 80 gr.
- Vegetable oil - 140 gr.
- Lemon
Preparation of schnitzel:
- At the first stage, we first prepare the meat: cut it into layers of about one and a half centimeters and beat it with a culinary hammer. To avoid staining the surrounding area during the beating process, wrap the beating schnitzel in cling film.
- Then mix the flour with salt, pepper and paprika - in a separate plate. Beat the eggs - another small bowl. To make the schnitzel more tender, beat the eggs with a little milk. Pour breadcrumbs into a flat plate - third plate.
- Next, we proceed as follows: roll the schnitzel in a mixture of flour, pepper and salt, then dip it in beaten eggs and immediately bread it with breadcrumbs.
- We send the securely breaded meat to fry in a frying pan, having first warmed up the oil in it well.
- The schnitzel is fried in boiling oil for 2 - 3 minutes until nicely browned on each side.
- Served schnitzel with a slice of lemon. You can serve a vegetable salad or sliced fresh vegetables as a side dish.
Schnitzel in a frying pan with cheese - recipe
To prepare schnitzel with cheese breading, we will take:
- Pork tenderloin - 600 gr.
- Eggs - 2 pcs.
- Wheat flour - 120 gr.
- Hard cheese - 150 gr.
- Pepper mixture, ground - to taste
- Salt.
- Butter and vegetable oil - take 50 grams each. everyone.
- Breadcrumbs.
Fry pork schnitzel according to this recipe:
- Prepare the meat: cut across the grain into 1.5 centimeter slices and lightly beat. Rub the chopped pieces with a mixture of peppers and salt, and set aside for 10-15 minutes.
- While the schnitzels are marinating, prepare the ingredients for breading: pour flour and breadcrumbs onto different plates, grate the cheese on a fine grater, and beat the eggs.
- After 10 - 15 minutes, heat a mixture of vegetable and butter in a frying pan with a thick bottom. First roll the schnitzels in flour, then in beaten eggs, then in cheese and finally in breadcrumbs. Then place it on a mixture of oils heated to a boil.
- Now fry the pieces of meat over medium heat until browned. We cover a flat plate with paper towels and place the finished schnitzel on it to get rid of excess oil; it will drain onto the napkin in just a couple of minutes, and the schnitzel will not have time to cool down.
Schnitzel chopped pork in a frying pan
The following recipe for juicy pork schnitzel may be your favorite.
To prepare chopped schnitzel you need to take:
- Pork pulp - 700 gr.
- Egg - 3 pcs.
- Spices for meat - take to taste.
- Salt.
- Breadcrumbs - 160 gr.
- Sunflower oil - 100 gr.
How to cook schnitzel according to this recipe:
- Wash the pork fillet and dry it with paper towels. Then remove the films and remove the wires. Then cut the meat into small pieces and place in a deep bowl.
- Add 1 egg, spices and salt to the chopped meat. Mix and form schnitzels into oblong shapes. If you are not a fan of spices, add just ground black pepper and nothing else (my version, I don’t like it).
- Beat the remaining 2 eggs and pour the crackers into a separate plate. The preparatory work is completed.
- Heat the oil in a frying pan and, dip in flour and roll in breadcrumbs, place in the pan. Chopped schnitzels need to be fried a little longer, the time depends on the thickness of the schnitzel. Approximately 3 - 7 minutes on both sides.
I hope my recipes are enough to cook pork schnitzel in a frying pan. But if you are interested, then watch the video - another frying option. Be healthy! With love... Galina Nekrasova.
Cooking time 15 minutes + 20 minutes for frying
A great option for a family dinner on a weekday is pork schnitzel in a frying pan. The recipe with photos will prove step by step that you can cook this meat quickly, while your family is changing clothes for dinner and washing their hands. In just 15 minutes you will have a hot and satisfying dinner, because pork schnitzel, even without breading and marinade, will still be soft and will appeal to both adults and children’s toothless mouths.
How to cook pork schnitzel in a frying pan without breading in soft kefir coating
Prepare all ingredients. Good schnitzels are made from pork loin. The main thing is to beat the meat well so that its area doubles. Then the finished schnitzels will be very soft and tasty, and the kefir-flour coating will retain all the juices in the pork schnitzel inside. How to cook in a frying pan, read below.
Cut the meat across the grain into pieces 1.5-2 cm thick.
Cover each piece of meat with cling film and beat with a meat mallet on both sides to a thickness of no more than half a centimeter.
Salt and pepper each broken piece to taste. Keep in mind that you need to add a little more salt than usual, since kefir and flour will take some of it on themselves.
Dust the piece with flour, then dip it into the egg and kefir mixture, and then dip it back into the bowl of flour.
How long should you fry the pork schnitzel so that it is cooked through and at the same time does not become dry? Fry the schnitzels in well-heated vegetable oil for 1-2 minutes on each side until golden brown. The heat under the frying pan should be high.
After 20 minutes you will have a whole pan of delicious hot schnitzels.
Kefir with an egg will give the pork juiciness, flour will retain this juice inside the meat, and quick frying at high temperature will prevent the meat from becoming dry and tough. Serve the dish hot with a side dish of fresh or baked vegetables.
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Schnitzel - what is it? How to cook schnitzel? Pork schnitzel in a frying pan: recipe
Schnitzel is a thin layer of lamb, pork, veal, chicken breasts and other types of meat, which is fried in a frying pan or baked in the oven. It should be noted that the presented dish can be prepared in different ways. Moreover, it is very often made not only for everyday lunch, but also served at the holiday table.
In this article we will tell you how you can quickly and easily prepare schnitzel. This dish is of German origin. It is sometimes called a man's lunch. After all, it is quite high in calories and filling.
Choosing the right meat ingredient
Before frying schnitzel in a frying pan, you should choose the right meat ingredient. Experienced chefs recommend using only the upper part of the hind leg of an animal (in our case, a pig) to prepare such a dish.
After the product is purchased, it must be cut across the grain. Moreover, you should try to ensure that the piece of meat has a rectangular shape.
To prevent the pork from shrinking and decreasing in volume when frying, it is recommended to make several notches along the entire perimeter of the schnitzel. The main difference between this dish and chops is that the product does not need to be beaten with a culinary hammer before heat treatment. It should also be noted that the finished semi-finished product should have a thickness of 1-1.5 centimeters.
How to cook breaded pork schnitzel in a frying pan?
Before deep-frying a piece of meat, you should prepare the necessary components in advance, as well as process the main product.
So how to cook schnitzel yourself? This dish requires the use of ingredients such as:
- breadcrumbs - 2 cups;
Meat preparation
Schnitzel is a meat dish that does not require lengthy processing of ingredients, but turns out very satisfying and flavorful. Before deep-frying a piece of meat, it must be cut into thin and wide layers, and then rinsed thoroughly and dried with paper towels. After this, the product must be seasoned with pepper and salt, and then set aside for ¼ hour.
Preparing the breading
To prepare your own schnitzel, the photo of which is presented in this article, you can use completely different breadings. We decided to use the simplest and most popular one. To do this, you need to beat the eggs vigorously and also pour the breadcrumbs into a not very deep bowl. 
Frying on the stove
Pork schnitzel does not take very long to fry in a frying pan. That is why a piece of meat should be cut quite thinly. Otherwise, it will not cook through and will remain damp.
Thus, all prepared layers must be dipped one by one in the egg mixture and then rolled in breadcrumbs.
To fry the semi-finished product, you should take a deep saucepan and heat deodorized oil in it. Next, the breaded schnitzel needs to be placed in a frying pan and fried on both sides until golden brown. It is advisable to cook this product for about 10-15 minutes. In this case, it is necessary to ensure that the middle part of the meat does not remain pinkish, but is completely cooked.
Serve delicious pork schnitzel
After frying the pork schnitzel in a frying pan, remove it and place it in a colander. In this case, all excess fat should gradually leave the product. Next, the meat product must be placed on a plate and served along with tomato or some other sauce. If desired, you can serve the finished meat dish with a hearty side dish in the form of mashed potatoes. 
Bake schnitzel in the oven
As mentioned above, a thin layer of meat is usually fried in a frying pan. But if you want to serve it beautifully, it is recommended to additionally bake the schnitzel in the oven using cheese and pineapples. Believe me, even the most picky guest will not be able to refuse such a dinner.
So, before cooking schnitzel in the oven, you need to purchase the following products:
- pork (upper part of the hind leg) - about 1-1.6 kg;
- medium-sized sea salt - use at discretion;
- chopped white or black pepper - a few pinches;
- large country egg - 2 pcs.;
- premium flour - 2 cups;
- any hard cheese - about 250 g;
- low-calorie mayonnaise - about 150 g;
- canned pineapple rings - small jar;
- deodorized oil - a full glass (use for frying).
Meat processing
Where to begin? Before baking the schnitzel in the oven, it should be thoroughly fried in a frying pan. To do this, cut a piece of meat thinly into wide layers, then rinse in cool water and dry with paper towels. Next, it must be seasoned with spices and left aside while other ingredients are prepared. 
Making the breading
To prepare the breading we need cheese. It must be taken in an amount of 100 g and crushed on a fine grater. After this, beat the chicken eggs vigorously, add the crushed solid milk product to them and mix thoroughly. As for the flour, you just need to pour it onto a flat and wide plate.
Fry on the stove
After processing the meat, you can safely start frying it. To do this, you need to heat the deodorized oil in a saucepan. While it is boiling, you need to start preparing the schnitzel. It should be dipped in the cheese-egg mixture and then rolled in wheat flour. After this, these procedures must be repeated again. As a result, you should get a double-breaded piece of meat.
After performing the described steps, the schnitzel needs to be dipped in boiling fat and fried until slightly reddened on both sides. However, it is not necessary that its middle part is well fried. After all, in the future we plan to subject the meat to another heat treatment, but in the oven. 
Forming a beautiful dish
How to cook schnitzel with pineapples in the oven? To do this, fried pieces of meat must be deprived of fat by keeping them in a colander for some time. Next, the product must be placed on a baking sheet (in one layer). After this, place pineapple rings (canned) on top of each piece of meat. If they seem too thick to you, you can cut them into thinner pieces.
Finally, each pineapple schnitzel must be flavored with low-calorie mayonnaise, and also covered with a thick layer of cheese (in the form of slices or grated).
Bake in the oven
After the dish is formed, the filled baking sheet must be placed in the oven. Bake it at a temperature of 210 degrees, preferably for about half an hour. During this time, the pork schnitzel should be completely cooked, soft and juicy. In addition, a hearty meat dish will definitely be covered with a cheese cap, making it even more appetizing and beautiful.
How to serve a pork meat dish to the holiday table?
As you can see, pork schnitzel is baked in the oven very quickly and easily. After the meat product is completely cooked, it should be carefully removed and placed on a plate. It is recommended to serve the dish hot. Additionally, you can present it with a piece of bread and vegetable salad. As for the side dish, you don’t have to serve it with such a hearty dinner. 
Let's sum it up
Now you know how to fry schnitzel in a frying pan, and also bake it in the oven along with pineapples and cheese. If to prepare the presented dish you do not use pork, but, for example, lamb or beef, then it is recommended to first beat these types of meat with a culinary hammer. If you don't do this, your lunch may turn out tough and not very tasty.
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Pork schnitzel
Ground black pepper - to taste
Chicken egg – 1-2 pcs. + 1 tbsp. water
Wheat flour - as needed
Breadcrumbs - as needed
Vegetable oil - for frying
Butter – 4 tbsp.
Onions – 1 pc.
Garlic – 1-2 cloves
Paprika – 0.5 tsp.
Curry - optional
Cooking process
Pork schnitzel is one of the variants of the classic Austrian dish. According to the author of the dish, the schnitzel was originally prepared from veal, but very soon the pork-based version of the dish also became popular. To avoid confusion, the classic recipe began to be called “Wiener Schnitzel,” and the version of the dish prepared with a pork chop was called pork schnitzel.
Pork schnitzel is essentially a juicy pork chop wrapped in a fluffy, golden bread crumb coating. A simple and incredibly tasty dish that is easy to prepare at home. Very quick and easy to prepare, complemented by a side dish or a light salad, pork schnitzel will become a complete lunch or dinner that will appeal to all connoisseurs of delicious food without exception! Try it!
Prepare the ingredients according to the list.
Cut the meat into portions 1-1.5 cm thick. Place the meat between two pieces of cling film and pound it to a thickness of no more than 0.5 centimeters.
If desired, prepare a light marinade for meat: grate the onion and garlic. Mix the resulting slurry. You can also use kefir or dry mustard as a marinade.
Sprinkle the pieces of meat with a pinch of ground black pepper and brush with the onion-garlic mixture. Leave the meat for a while to absorb the juices and flavors. I usually marinate meat this way for 15 minutes to 2 hours.
If you plan to marinate the meat for an hour or longer, you can immediately salt it, otherwise, it is better to add salt to the already prepared schnitzel or add salt to the breadcrumbs.
Meanwhile, prepare the ingredients for breading: beat a chicken egg with 1 tbsp. water, prepare a container with wheat flour and breadcrumbs. Add a few pinches of spices to the flour if desired.
If possible, use coarse breadcrumbs to coat the schnitzel. This texture is obtained at home from Panko breadcrumbs.
Dip the meat pieces into the flour, then into the egg and breadcrumbs.
Heat a frying pan well with vegetable oil and place the prepared chops. The oil should be very hot, then a crust will almost immediately form on the surface of the schnitzel, which will seal all the juices inside, and the schnitzel will turn out very tender.
Fry the schnitzel thoroughly on both sides until golden brown and dark golden brown. As a rule, the process takes about 6-8 minutes - 3-4 minutes on each side. Place the finished schnitzel on a paper towel for a few seconds to absorb excess oil.
If desired, at the end of cooking, drain the vegetable oil and add a piece of butter to the pan.
Simmer the schnitzel in melted butter for a few more seconds, and then serve with a slice of lemon, fresh herbs and garnish to taste.
Fragrant and juicy pork schnitzel is ready! Enjoy your meal!
Video recipe
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How to cook pork schnitzel in a frying pan: popular recipes and tips for young housewives
Schnitzel is a classic meat dish in Austrian cuisine. It can be prepared from chicken, beef, veal and turkey. In our country, the dish is most often prepared from pork meat. How to cook pork schnitzel? There are many recipes for preparing it, but in this article we will look at how to cook pork schnitzel in a frying pan. Such a dish simply cannot fail to please family members at a family dinner, and at a festive dinner it will become a table decoration.
The main ingredient of this dish is meat. Correctly selected size and thickness will allow for proper frying, and the breading will maintain juiciness. For breading, not only breadcrumbs are used, but also eggs and flour, as well as spices, cheeses and even vegetables.
- It is recommended to choose a piece of meat from the rear leg of the animal (its upper part).
- You need to cut the piece of meat across the grain.
- The pieces should be rectangular, 1.5 cm each.
- You can beat off a slice of meat, or you can simply make incisions with a knife. After beating, the piece should not exceed 6 mm.
- During cooking, the pan must be constantly lifted from the heat and shaken. This way the oil will coat the meat and prevent it from drying out.
- You need to add salt at the end of cooking, as salt can absorb water and the meat piece will decrease in size.
Pork schnitzel should be fried in a frying pan for 6 minutes - 3 minutes on each side. As soon as a golden crust appears, the dish is ready. After removing from the pan, it is important to blot each piece with a napkin or paper towel. This way you will remove excess fat.
What kind of dish is this?
Schnitzel is a great dish that melts in your mouth. If cooked correctly, the meat piece has a golden color and a crispy crust. It cooks quickly and is a thin layer of meat, well beaten and breaded in breadcrumbs. To ensure that the meat remains juicy and the crust crispy, you need to follow the cooking recommendations.
As has already become known, the history of the dish begins in Austria. The meat was originally used from veal. A large thin piece of tenderloin was taken, breaded in beaten egg and white bread crumbs, and then quickly fried in a large amount of hot oil. This aromatic and crispy meat slice received at that time the second name “Men’s Lunch”, as it is very filling and high-calorie.
There is no need to confuse schnitzel with cutlets, because according to the classic recipe, the dish is prepared from a single piece of meat and is always breaded.
How to cook pork schnitzel in a frying pan
Many young housewives often wonder how to fry pork schnitzel in a frying pan? In fact, there is nothing difficult in preparing this dish. The main thing is to follow all the recommendations, use high-quality meat and not use a lot of spices. This is the only way to achieve an ideal result.
Pork schnitzel in a frying pan - recipes
Pork hind leg tenderloin;
Sifted flour – 70-80 g;
Chicken egg – 1 pc.;
Breadcrumbs (you can crush a saltine cracker) - 2 tbsp;
Sunflower oil – half a glass;
Salt and spices (black pepper and paprika);
Greens - to decorate the dish;
Lemon for serving.
1. The first step is to properly prepare the pork tenderloin. The meat should be rinsed under running water and dried with a paper towel.
2. Based on the basic recommendations, cut the meat across the grain into thin pieces (1.5 cm each). We beat each piece with a culinary hammer (do not overdo it, it is enough to beat it several times). To avoid staining clothes, experienced chefs suggest wrapping meat in cling film.
3. Now you need to prepare the breading, which determines the juiciness of the dish and the crispy crust. To do this, prepare three bowls. In the first, beat the egg with salt, pepper and paprika. Pour flour into the second one. The third bowl (it would be more convenient in a flat plate) is for crackers.
4. Place a frying pan over medium heat and add oil to it.
5. First of all, dip each piece of meat in flour, then in egg and lastly in breadcrumbs.
6. When all these processes have been completed, you can send the schnitzel to the heated oil. Fry for 2-3 minutes on each side, remembering to shake the pan so that the oil constantly envelops the pork piece.
7. As soon as a gently golden crust appears, the dish is ready to serve. Using a spatula, carefully remove from the pan and place on a plate decorated with herbs.
Pork schnitzel in a frying pan with cheese
The combination of pork meat and a delicate cheese crust gives the dish extraordinary taste and originality. Hard cheese will be used and will serve as a coating ingredient along with the breading.
Pork meat – 500-600 g;
Hard cheese – 150-200 g;
Premium flour – 100-150 g;
Salt, paprika and ground pepper - to taste;
Breadcrumbs - 3 tbsp;
Oil, both vegetable and butter – 50-60 g each.
Greenery - for decoration.
Let's start preparing the dish:
1. First you need to prepare the pork tenderloin. To do this, rinse the meat under running water and dry with a paper towel.
2. Cut this field into slices 1.5 cm in height, the correct way to do this is across the grain. The pieces should be about the length of your palm. Each piece can be beaten off, or you can simply make small cuts with a kitchen knife.
3. Rub the pork pieces with spices and salt. Let's stand for a while.
4. While the salt and spices are absorbed into the meat, you need to prepare the breading. Prepare three plates. Pour flour into the first, crackers into the second, beat eggs into the third (beat them) and grate hard cheese on a fine grater.
5. Heat the butter and vegetable oil in a frying pan that has a thick bottom. First of all, dip the pieces in flour, then in a plate with eggs and cheese, and at the last moment bread them in breadcrumbs.
6. Carefully place each meat slice into a boiling combination of oils and fry on both sides for 3 minutes. The stove heat should be medium.
7. As soon as a golden crust appears, the schnitzel is ready. Place on a plate decorated with herbs and serve.
To get rid of excess oil, each piece should be blotted with a napkin or paper towel before serving. Serve the pork schnitzel with cheese hot.
Chopped pork schnitzel in a frying pan
You just learned how to cook pork schnitzel with cheese and the usual classic recipe. However, there is another cooking method that uses minced meat slices.
What products will you need:
Pork pulp – 500 g;
Chicken egg – 3 pcs.;
Salt and spices - to taste;
Breadcrumbs - 2-3 tbsp;
Flour for breading – 3 tbsp;
Sunflower oil – 150 ml.
Let's start cooking:
1. First of all, you need to wash the pork fillet, dry it and remove the film and veins.
2. Cut into small pieces and place in a bowl.
3. Add the egg along with salt and spices to the same bowl. Mix well and form palm-sized schnitzels with a height of 1.5–2 cm from the resulting ingredients.
4. Beat the two remaining eggs in a separate bowl. Pour the crackers into a bowl and mix with flour.
5. Heat a frying pan with vegetable oil, dip each schnitzel in a mixture of crackers and flour, then in an egg and again in a mixture of flour and crackers.
6. You need to fry the chopped schnitzels a little longer than usual. Each side will take approximately 5-7 minutes. The appearance of a golden brown crust indicates the dish is ready.
There is no need to finely chop the pork flesh. To maintain juiciness, it will be enough to cut the meat into medium-sized cubes. To make the dish tender, it is recommended to soak the meat slices in milk for 15 minutes.
How to serve a dish correctly
Serve the schnitzel properly hot with a slice, or rather a quarter of a lemon (this will make it easier to squeeze the juice onto the meat). Like any other meat dish, it can be combined with sauce. Tomato or creamy garlic sauce works best.
A light side dish would also work. It can be a vegetable salad, boiled vegetables, stewed cabbage or stew. If you want to not only surprise, but also feed a man, then it is recommended to serve meat schnitzel with potatoes or fluffy rice. Very rarely the dish is served with any cereals.
Prepare a large plate for serving and garnish with lettuce leaves. Place the main dish on top and a quarter of a lemon next to it. If desired, the meat slice can be sprinkled with chopped herbs.
Many people mistakenly believe that schnitzel is a large flat cutlet made from minced meat minced or twisted in a meat grinder.
Let's try to figure out what real schnitzel is and how to fry pork schnitzel in a frying pan correctly, so that it turns out soft and juicy. There are many recipes for chop meat: beef, lamb, chicken, turkey, but today we will cook a classic, and beloved by many - pork schnitzel.
This dish originates from Austria and means “thinly sliced” in German. Essentially, it is a type of chop that is coated in egg, breadcrumbs and deep-fried until crispy.
Pork schnitzel: recipe in a frying pan
Ingredients
- — 500-600 g + -
- — 150 g + -
- - 2 pcs + -
- — 50 g + -
- — 100 g + -
- Breadcrumbs— 100 g + -
- - taste + -
How to make pork schnitzel in a frying pan
- Wash and dry the pork meat. It is best to use tenderloin for schnitzel, but you can also use ham, loin or lean neck.
- We cut the pulp across the fibers into thin wide layers (1-1.5 cm) - approximately the size of a man’s palm.
- Place the pieces of pork on a damp board, cover with cling film and beat thoroughly. To prevent the chops from sticking to the board, lightly moisten it with water.
- Salt and pepper the meat to taste.
- Prepare the lezon for schnitzel: break the eggs into a small container, add cream, a pinch of salt and beat well.
- We take two large flat plates - pour flour on one, crackers on the other. Dip the meat in flour, then dip it in the lezon and bread it in breadcrumbs.
- Pour enough vegetable oil into a heated frying pan, since bread crumbs absorb fat.
- Place schnitzels in boiling oil and fry on both sides until cooked. Place the finished meat on a paper towel to remove excess fat.
In the process of preparing fried meat, a logical question arises: how long to fry pork schnitzel in a frying pan? This depends, first of all, on the thickness of the chopped meat, as well as the strength of the fire (stove temperature).
Well-beaten meat half a centimeter thick will fry over medium heat in 5-7 minutes on both sides. If you fry longer, the schnitzel may burn and become dry and tough.
A triple layer of breading creates a dense shell that preserves the juiciness and unique taste of the meat. The result is a delicious, juicy schnitzel on the inside with a golden brown, crispy crust on the outside. If you add a teaspoon of curry to the breadcrumbs, it will be even tastier!
When finished, the schnitzel should be the size of the entire plate. Schnitzel looks very noble with a slice of lemon and sliced fresh vegetables.
How to cook garlic and onion schnitzel
This variation of the classic recipe differs in that we brush the pork chops with a mixture of garlic and onion before breading.
To prepare the garlic and onion mass we will need:
Ingredients
- Onion - 1 piece;
- Garlic - 2 cloves;
- Salt - to taste.
How to fry pork schnitzel with garlic
- Peel the onion and garlic, chop, add salt and mix well.
- Rub the resulting fragrant mass into the pork pulp.
- Further steps follow the already known algorithm.
Pork schnitzel in a frying pan with cheese
This recipe will be appreciated by real gourmets. To do this, at the breading stage, dip our broken pieces in grated cheese. The breading process will consist of four stages:
- Dip the meat in flour.
- Dip the pieces into a leison made from eggs and cream.
- Dip chops in grated cheese.
- Breaded in breadcrumbs.
Pork schnitzel is a completely self-sufficient dish. Therefore, it can be served separately - without a side dish, or in a harmonious ensemble with vegetables, potatoes or buckwheat.
Pork chops in the oven “Schnitzel-drizel”, video recipe
In the video you will see how to cook tender and juicy pork chops in the oven. All the secrets of juiciness and roasting have been revealed!
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