Pork schnitzel: recipes with photos. Minced schnitzel - delicious, simple and original recipes for every day

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:

1. 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.
2. 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.
3. 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.
4. We send the securely breaded meat to fry in a frying pan, having first warmed up the oil in it well.
5. The schnitzel is fried in boiling oil for 2 - 3 minutes until nicely browned on each side.
6. 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:

1. 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.
2. 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.
3. 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.
4. 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:

1. 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.
2. 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).
3. Beat the remaining 2 eggs and pour the crackers into a separate plate. The preparatory work is completed.
4. 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.

Schnitzel is a thin slice of meat fried in batter or breading. If cooked correctly, it will be juicy on the inside and have a crispy golden crust on the outside. We will share with you recipes for delicious pork schnitzel.

Pork schnitzel with soft cheese and smoked brisket

Boneless pork loin is ideal for pork schnitzel. It is easy to slice and contains no unnecessary fat. Here are the products we need for this recipe:

• pork loin – 300 g;
• suluguni cheese – 50 g;
• smoked brisket or ham – 50 g;
• black pepper - a pinch;
• egg – 1 pc.;
• flour – 1.5 tbsp;
• turmeric – a pinch;
• curry – 0.5 tsp;
• sunflower oil for frying;
• salt - to taste.

Pork schnitzel with soft cheese and brisket is prepared in this way:

• Cut suluguni cheese and smoked brisket into very thin slices.
• We also cut the pork loin into slices, but thicker, about 2-3 cm thick. We cut each of the pieces again, but not all the way, making something like a pop-up book.
• Rub the meat with salt and black pepper.
• Place cheese and brisket on half of each loin slice and close the “little book.”
• Pour the flour into a plate, beat the egg, add a little salt, mix the crackers with salt, curry and turmeric.
• Heat the vegetable oil. We bread the schnitzels one by one in flour, then dip them in the egg and then dip them in breadcrumbs.
• Fry the schnitzels over high heat until the breading becomes crispy.

Pork schnitzels with minced meat

According to this recipe, we will not fry the schnitzels, but bake them in the oven, adding a sauce of wine and cream. Here are the products we need for the dish:

• pork loin slices – 6 pcs.;
• eggs – 2 pcs.;
• parsley - to taste;
• breadcrumbs - 3 tbsp;
• onions – 2 pcs.;
• cream – 150 ml;
• minced meat – 0.5 kg;
• hard cheese – 200 g;
• white wine – 130 ml;
• salt, pepper - to taste;
• sunflower oil – 1 tbsp.

Pork schnitzels under a fur coat of minced meat are made like this:

• We beat the meat slices a little, but not too much. Rub some salt and pepper into them. Grease the pan in which we will bake with oil and place the schnitzels in it.
• Finely chop the onion, chop the parsley, mix with the minced meat. We also add chicken eggs and crackers, salt and pepper to the minced meat.
• We spread the minced meat into a fur coat onto each of the schnitzels.
• Pour the dish with a mixture of cream and wine.
• Bake pork schnitzels in the oven at 200 °C for 45 minutes.

Pork schnitzels with wasabi, garlic and adjika

The spicy taste suits the meat very well, and lovers of just such dishes will love the recipe for pork schnitzels with wasabi and adjika. You will need the following for the recipe:

• pork loin – 0.5 kg;
• soy sauce – 4 tbsp;
• dry adjika – 1 tsp;
• fermented baked milk – 1 glass;
• garlic – 2 cloves;
• wasabi – 1 tsp. powder;
• salt - to taste;
• breadcrumbs;
• vegetable oil.

We prepare pork schnitzels with wasabi and adjika using the following technology:

• Divide the boneless loin into 1.5-2 cm slices.
• Combine wasabi, dry adjika, soy sauce, fermented baked milk, salt, and season with aromatic garlic.
• Immerse the schnitzels in the resulting marinade for half an hour, or better yet, for an hour.
• Remove the meat from the marinade, bread it and fry in oil. Fry over high heat, achieving a beautiful crust. You can’t overcook schnitzels in a frying pan, otherwise you might dry them out.

Pork schnitzels in nut breading with mushrooms and apples

Many side dishes go well with schnitzels. We will add a side dish of apples and mushrooms, and fry the meat breaded with crackers and nuts. Here is our list of ingredients:

• pork slices – 4 pcs.;
• egg – 1 pc.;
• apples – 2 pcs.;
• champignons – 200 g;
• onion – 1 pc.;
• crushed walnuts – 2 tbsp;
• breadcrumbs - 2 tbsp;
• salt and black pepper;
• sunflower oil.

Let's prepare the schnitzels according to the instructions:

• Rub the pork slices with seasonings. Beat the egg with a fork. Mix crackers with crushed nuts into fine crumbs.
• Dip the pork in the egg, bread it and fry in oil over high heat until golden brown.
• Fry onion half rings in oil. Add champignon slices, add salt, and simmer for 8-10 minutes. Cut the peeled apples into cubes, add to the side dish and simmer for another 3 minutes. Serve the side dish along with the schnitzels.

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.

1. It is recommended to choose a piece of meat from the rear leg of the animal (its upper part).
2. You need to cut the piece of meat across the grain.
3. The pieces should be rectangular, 1.5 cm each.
4. 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.
5. 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.
6. 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.

Almost no holiday table is complete without meat. But in everyday life you can’t live without it either. An excellent option to decorate a dinner with your family or just treat yourself is schnitzel.

This dish originates in Austria and is a layer of meat, thinly pounded, breaded and quickly fried in a frying pan or in the oven. This delicacy can be prepared from any type of meat, but in our country pork schnitzel is especially popular and loved. Let's look at several instructions for preparing this dish step by step with photos and study some of the nuances that will help make the dish especially tasty.

Classic pork schnitzel in a frying pan

The main feature of this delicacy is the large size of the meat piece, about the size of a palm, and, of course, the breading. It usually consists of an egg and crackers. But many other varieties have been invented, including various spices, cheese, and vegetables.

Before you cook pork schnitzel, check out a few subtleties:

• Experienced cooks advise purchasing meat from the upper part of the animal’s hind legs;
• You should try to cut the pieces into a rectangular shape and always across the grain;
• The thickness of the pieces should not exceed 1.5 cm. This will allow the meat to fry well without increasing the cooking time;
• Breading is a very important part of the dish. It is better to choose coarse crackers larger than a millimeter in size, exclusively from white bread. Thanks to them, the meat will be juicy, with a thick crispy crust;
• You can make your own breadcrumbs. To do this, grate a 400-gram dry loaf. The crumb should be approximately 5 mm. Place it on a baking sheet with parchment and simmer in the oven at 100 degrees for 7-10 minutes, then stir and leave for another 5 minutes. If the crumbs are too large, you can rub the crackers between your palms to the desired size;
• The classic version of the dish involves beating pork. But you don't have to do this. Then you need to make small cuts with a knife over the entire surface of the meat so that it does not shrink during frying;

• The broken piece should have a thickness of no more than 4-6 mm. These are the standards of the famous Viennese dish. It also needs to be slightly cut along the edges and salted;
• While frying, periodically lift and shake the pan slightly. In order for the meat to be juicy and not dry out, its surface must be constantly in oil.

Now let's look at the very scheme by which pork schnitzel is prepared in a frying pan. To do this you need:

• Pork – 650 g (loin is best);
• Breadcrumbs – 120 g;
• 2 eggs;
• Vegetable oil – 140 g;
• Flour – 80 g;
• Lemon – 1 piece;
• Salt, ground pepper and paprika - to taste;

Let's start cooking at home:

1. Cut the meat into layers 1.5 cm thick and beat with a hammer, preferably with its flat side. For convenience, you can wrap the pieces in film;
2. In a bowl, make a flour mixture with salt and spices;
3. We are preparing a special mixture - . To do this, beat the eggs in another container. To make the future dish tender, you can add a little milk and beat the eggs with it. You can also use 15% fat sour cream at the rate of 1 large spoon for 2 eggs;
4. We reserve the third flat plate for breadcrumbs;
5. Roll the piece of meat in the mixture from the first bowl, then dip it into the second plate with beaten eggs and immediately place it in breadcrumbs;
6. We transfer our meat to a frying pan with well-heated vegetable oil;
7. Fry for 2-3 minutes in boiling oil on each side until browned;
8. The dish is served hot with a side dish of potatoes or vegetables. Garnished with a slice of lemon.

Pork Schnitzel with cheese breading in a frying pan

An interesting recipe for pork schnitzel, where one of the ingredients for the breading is cheese. You need to prepare:

• Pork tenderloin – 600 g;
• Hard cheese – 150 g;
• Flour – 120 g;
• 2 eggs;
• Vegetable and butter - 50 g each;
• Salt and pepper mixture - to taste;
• Breadcrumbs.

The cooking scheme is simple:

1. Prepare the meat in the same way as in the previous recipe, then rub salt and spices into the pieces and leave to soak for 15 minutes;
2. Pour flour and breadcrumbs into different containers, add three cheeses, and beat the eggs in a separate bowl;
3. Heat a mixture of oils in a thick-bottomed frying pan;
4. We first roll the pork in flour, then dip it in the egg mixture, then in grated cheese, and finally in breadcrumbs;
5. Transfer the pieces to a frying pan with a mixture of boiling oils and fry over medium heat until browned;
6. We take out the finished schnitzel breaded with cheese and place it on a plate covered with paper napkins. This will allow excess oil to drain. A tasty and satisfying meal is ready.

Chopped pork schnitzel in a frying pan

Another equally popular version of your favorite dish. Includes:

• Pork (pulp) – 700 g;
• Breadcrumbs – 160 g;
• 1 egg;
• Meat spices and salt - to taste;
• Sunflower oil – 100 ml;
• Flour – 100 g;

The cooking process is also simple:

1. The washed and dried meat is cut into small pieces and transferred to a deep plate;
2. One egg is driven in here, spices and salt are added. If you don’t really like herbs, you can limit yourself to ground pepper instead;
3. From small pieces, form several large oval oblong pieces;
4. Fill a separate bowl with breadcrumbs;
5. How to fry chopped schnitzel? To do this, heat the oil in a frying pan, place the resulting single pieces of meat in flour, then roll in breadcrumbs and transfer to the frying pan;
6. The frying process depends on the thickness of the meat, but usually it lasts a little longer than in the first recipe, somewhere up to 7-10 minutes on each side;

Pork schnitzel recipe in the oven

To get a more tender dish that is not greasy or difficult to digest, you can cook pork schnitzel in the oven. To do this you need (per 3 servings):

• Pork tenderloin – 600 g;
• Flour – 3 large spoons;
• Mayonnaise – 4 large spoons;
• 1 egg;
• Salt – 1 small spoon;
• Spices for pork and ground black pepper - half a small spoon;
• A little vegetable oil;

Cooking pork Schnitzel step by step:

1. We prepare and beat the meat as in the first recipe;
2. Coat the pieces with mayonnaise and place in the refrigerator, marinate for half an hour;
3. Combine salt, spices and flour on a flat plate;
4. In a separate container, lightly beat the egg;
5. We take out the pork, then dip each piece into the flour mixture, then into the egg and finally again into the flour;
6. Preheat the oven to 200 degrees. Grease a baking tray with butter or line it with baking paper and place our meat on it. You can place onion rings on top or grate cheese. This is at your discretion;
7. Keep in the oven for 40 minutes;
8. Serve the finished dish hot with any side dish, be it potatoes, buckwheat or vegetables.

So you have learned all the secrets of how to cook pork schnitzel. This dish will help decorate any holiday with friends, and make simple family gatherings unforgettable.

Video: Cooking classic Viennese Schnitzel

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

1. Wash and dry the pork meat. It is best to use tenderloin for schnitzel, but you can also use ham, loin or lean neck.
2. We cut the pulp across the fibers into thin wide layers (1-1.5 cm) - approximately the size of a man’s palm.
3. 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.
4. Salt and pepper the meat to taste.
5. Prepare the lezon for schnitzel: break the eggs into a small container, add cream, a pinch of salt and beat well.
6. 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.
7. Pour enough vegetable oil into a heated frying pan, since bread crumbs absorb fat.
8. 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

1. Peel the onion and garlic, chop, add salt and mix well.
2. Rub the resulting fragrant mass into the pork pulp.
3. 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!