Breaded schnitzel in a pan recipe. Breaded chicken schnitzel, recipe with photo. Recipe for chicken schnitzel in breadcrumbs

Delicious schnitzel in breadcrumbs can be prepared from poultry meat. The advantage of chicken breast is that it is great as a hearty lunch for both adults and young children, and is also useful for athletes and people who adhere to a healthy diet.

This dish is fried in a pan or baked in the oven. It comes out crispy on the outside and soft on the inside. In the article, we will look at how to cook breaded chicken breast schnitzel step by step, tell you how to properly prepare the ingredients and how to serve the dish on the table.

Preparation of ingredients

For the preparation of juicy schnitzels, you must use chicken fillet. It is better if it is chilled, but cooking from frozen meat is also allowed. In this case, the chicken must first be thawed until completely thawed, and the process must occur exclusively in a natural way. To do this, the breast is placed in a bowl and left for several hours at room temperature.

If time permits, you can put the chicken in the refrigerator compartment so that the defrosting process proceeds more evenly. Never speed up the defrosting process with a microwave oven or hot water. You can only put a bowl of fillet under a thin stream of cold water - it will help to defrost the product faster without compromising its quality.

Immediately before use, the breast should be thoroughly rinsed and folded into a colander to drain excess moisture. Next, you need to clean the chicken, remove the skin and remove the cartilage. Then the fillet is cut into small layers about a centimeter thick. In some supermarkets, you can buy ready-made semi-finished products for making schnitzels.

Breadcrumbs are an important ingredient in the recipe. You can buy them ready-made or make them at home. In stores you can find classic crackers or with a variety of additives in the form of spices. To get homemade breading, you will need a loaf white bread. It must be cut into small cubes, distributed on a baking sheet and sent to a preheated oven. As soon as the pieces acquire a golden hue, you can remove the baking sheet from the oven and cool the bread. Next, the crackers are sent to the blender bowl and crushed or passed through a meat grinder. The breading is ready.

If time is short, you can cook express crackers. A loaf of bread is broken by hand into several small pieces, which are alternately crushed in a blender. The resulting mass is perfect for breading, and the schnitzels will turn out to be a beautiful, golden hue.

To obtain a dish with a rich taste, it is recommended pre-marinate the chicken pieces. In a small bowl, salt, pepper and nutmeg are mixed. A pressed clove of garlic is added to the spices and the components are mixed. Grate each schnitzel with the resulting dressing and leave for half an hour.

This marinade can be applied to any of the recipes below.

cooking recipes

Breaded schnitzels can be cooked both in a frying pan and in the oven. In the second case, the calorie content of the dish will be much lower, so it is recommended for people who follow a diet or the principles of proper nutrition.

Classical

The easiest way to cook schnitzels with a minimum of ingredients. If desired, grated cheese can be added to the breading.

Components:

• 500 g fillet;
• 2 chicken eggs;
• salt;
• 1 st. sifted flour;
• 6-7 art. l. sunflower oil;
• 200 g breadcrumbs.

Procedure:

1. The prepared chicken breast should be divided into layers and lightly beat them off. The beating procedure is necessary to make the food soft and tender.
2. Prepare three bowls. Pour flour into the first, beat the eggs with salt into the second, and send the croutons into the third. Roll each slice alternately first in flour, then dip in eggs, and then in breadcrumbs. Make sure that the meat is covered with a crust on all sides.
3. Heat well in a frying pan vegetable oil and fry the meat on both sides over high heat until a ruddy hue appears, then the heat level drops to medium, and the food is cooked for a few more minutes.

If desired, you can put the schnitzels on a baking sheet and bake in the oven at a temperature of 180 degrees.

With milk

Originality this recipe consists in an unusual breading, consisting not of crushed crackers, but of real rectangular crackers - such as we used to buy in stores, where they are sold in bright bags and with various additives.

Products needed:

• 700 g fillet;
• 1/2 st. flour;
• 1 loaf of white bread;
• 2 eggs;
• 2 tbsp. l. milk;
• salt;
• 6-7 art. l. sunflower oil.

Recipe:

Divide the prepared breast into pieces and grease with a small amount of salt. In three bowls, prepare flour, eggs beaten with milk, and crackers. To prepare the breading, it is advisable to purchase a loaf of white bread already cut into slices. From each slice you need to separate the crust, and cut the flesh into small strips. You should get standard crackers, they will act as a breading.

Each broken piece of fillet must first be rolled in flour, then dipped in the egg mixture, and then sent to the bread slices. The crumbs should evenly cover the meat. Heat the oil in a frying pan and fry the meatballs. chicken meat.

With cheese

Cooking:

This dish is made in two stages. First of all, the prepared fillet should be divided into several parts and beaten off. Divide flour, beaten eggs and breadcrumbs into three bowls. Roll each piece of meat first in flour, then dip in eggs and then in breadcrumbs. Fry cutlets in a small amount oil until golden brown. Next, put each piece on a baking sheet, sprinkle with grated cheese and send to cook in the oven for 20 minutes, setting the heat level to 180 degrees.

Chopped with sesame

If in other recipes the chicken should be beaten off, then in this case you will need minced meat.

It is necessary to prepare:

• 500 g fillet;
• 2 eggs;
• 100 g flour;
• 200 g breadcrumbs;
• 70 g sesame;
• 50 ml of milk;
• salt.

Step by step recipe:

1. Cut the prepared brisket into pieces and lightly chop in a blender. You should get small cubes.
2. Salt the resulting mass and mix. With wet hands form flat patties.
3. In three bowls, distribute the sifted flour, eggs beaten with milk, and breadcrumbs mixed with sesame seeds. Additionally, any spices to taste can be added to the breading.
4. Roll the formed schnitzels in flour, then dip in the egg mixture and finally sprinkle with breadcrumbs.
5. Heat the sunflower oil in a frying pan and fry the cutlets on both sides until a ruddy shade appears.
6. When finished, turn off the heat, cover the container with a lid and leave the dish to reach.

How to apply?

Breaded chicken schnitzels should be served hot. Can you do it on common dish or in portions. The dish served on a large round plate with a pillow of lettuce leaves looks very nice.

You can randomly scatter cherry tomatoes and boiled quail eggs, divided in half. Some housewives decorate the dish with chopped herbs or green onions. A flower cut from red or yellow bell pepper is placed in the middle.

For a more modern presentation, you need a rectangular white dish. Schnitzels are laid out in a cascade, lemon slices, radishes and parsley sprigs are located in the corners.

Versatility chicken cutlets The fact is that they go well with any side dish. Kids can be pleased with french fries or mashed potatoes, for adults, rice or even pasta is suitable. Adherents of the principles of proper nutrition are advised to combine a protein product with fiber, which is found in excess in vegetables. Vegetable stew or ajapsandali will perfectly complement the dish. Be sure to put a plate with a salad of fresh tomatoes, cucumbers and onions on the table.

Sauces will be a nice addition to a tasty and healthy dinner. It is better to put several different toppings on the table at once so that each family member can choose an additive to taste. Schnitzel is suitable for standard ketchup, and curry or barbecue sauces.

Georgian tkemals or satsebeli, which can be made at home, will perfectly complement it. To do this, mix in a small bowl one tablespoon tomato paste, half a teaspoon of adjika, add a little water to get a mixture of the consistency of liquid sour cream. Next, chopped cilantro, dill and salt and pepper are added to the ingredients. The perfect sauce is ready.

See the video below for the Turkish Chicken Schnitzel recipe.

Experienced housewives know many recipes for cooking poultry meat. Some of them are very simple, and some require painstaking work. breaded is a tasty and satisfying dish that can be easily prepared in any kitchen. The key is to have the right ingredients on hand.

Schnitzel in a pan

So, how to cook breaded chicken schnitzel in a pan? First you need to prepare all the components. For this simple dish, you will need the following set of products:

1. Chicken fillet. One breast will suffice.
2. Several eggs.
3. A glass of breadcrumbs for breading.
4. A clove of garlic.
5. Salt.
6. Ground pepper.
7. Nutmeg.
8. A glass of wheat flour.
9. Approximately 50 ml vegetable oil.

Meat preparation

The chicken is very juicy and tasty. After all, poultry meat itself is soft and lends itself to any processing, unlike beef or pork. It is best to use chicken breast for cooking. Poultry meat must be separated from the bones. In addition, it is recommended to remove the skin. Each piece of fillet must be cut into strips, the thickness of which is no more than 1 centimeter. The prepared breast should be wrapped in a film, and then beat off with a hammer. If this is not done, then the breaded chicken schnitzel will turn out to be very tough and not as tender as it should be.

Marinate and roll

To make the breaded chicken schnitzel fragrant, it is worth squeezing one clove of garlic to the poultry meat. Nutmeg, salt and, of course, pepper should also be added here. Everything should be mixed well and left for 20 minutes. The chicken should marinate.

In a separate container, beat the eggs thoroughly. Dip each piece of fillet into the resulting mass. When the egg drains from the chicken, you need to roll it in breadcrumbs so that the surface of the meat is completely covered with them.

Cooking process

Heat vegetable oil in a frying pan. After that, gently place the fillet pieces rolled in breadcrumbs into the container. It is recommended to fry the schnitzels over low heat on both sides until golden brown.

The finished fillet should be transferred to paper napkins. This will completely remove the remaining fat. That's it, the schnitzels are ready. They can be served with any side dish and only hot.

Breaded Chicken Schnitzel: Recipe

If desired, you can cook this dish in the oven. To make chicken schnitzel you will need:

1. 2 chicken breasts.
2. 50 g parmesan.
3. 3 eggs.
4. 90 g breadcrumbs.
5. Unsalted cream butter.
6. Pepper, rosemary, thyme, oregano, basil - to taste.

How to cook

The first thing to do is prepare the breasts. They are recommended to be thoroughly washed and dried. After that, it is necessary to remove the skin and separate the fillet from the bones. After that, the breasts should be cut into pieces, the thickness of which does not exceed 1 centimeter. Each piece of chicken fillet must be covered with a film, and then depart with a hammer.

In a separate bowl, mix the breadcrumbs and grated parmesan. In a deep bowl, it is recommended to beat the eggs and add salt to them. In the resulting mass, you need to dip each piece of chicken fillet. After that, the breast must be rolled in breadcrumbs.

How to bake

The baking dish should be lined with parchment paper or foil. After that, the surface should be greased with unsalted cream-based butter. Put the prepared fillet pieces into the container. For baking, it is recommended to use molds made of cast iron or glass. Thanks to such dishes, the schnitzel will bake well and be covered with a delicious crispy crust.

It is recommended to sprinkle the fillet with spices and dried herbs. Put a thin piece on each schnitzel butter. After that, the form can be placed in the oven. It is recommended to bake chicken schnitzels for 15 minutes on each side. The temperature in the oven must be at least 180°C. After turning the fillet, sprinkle with a mixture of breadcrumbs and parmesan.

Serve such a schnitzel is recommended with boiled rice or airy mashed potatoes. If to such chicken fillet if a side dish is not planned, then it is worth putting each piece on the leaves of a green salad, decorating everything with lemon slices and quarters of tomatoes.

Meat is a product necessary for our body to function normally. There are an innumerable number of dishes that are prepared from meat. One of these dishes is a simple but very tasty schnitzel. This is dish is prepared from different types meat. From chicken, pork, beef. Today I want to reveal to you my secrets about how to cook pork schnitzel in a pan and in the oven.

Pork schnitzel recipe in a pan

oven, baking sheet, blender, parchment paper, cling film, knife, non-stick frying pan, cutting board, kitchen hammer, grater, deep plates and bowls.

Ingredients

How to choose the right ingredients

• Many variations of schnitzel recipes use minced or twisted meat. But proper cooking- This is a beaten piece of meat fried in breading. But there are other options as well.
• If you want your dish to be lighter, then use chicken meat. But experienced chefs recommend taking pork. Most often they take the back of the carcass. Ideal if meat will be with a layer of fat. The thickness of one schnitzel should be one and a half centimeters.

• Breading for schnitzel is done in different ways. I most often do triple breading: eggs, flour and breadcrumbs.
• Breadcrumbs should be taken exclusively from white bread and coarse grinding. Thanks to this, the schnitzel will remain juicy and crispy.
• If you have time you can make your own breadcrumbs. To do this, take a dry white loaf and grate it. Then put the crumbs on a baking sheet covered with parchment paper and put in the oven for 5-7 minutes at 100 degrees Celsius.

Making homemade breadcrumbs

Schnitzel preparation

1. Cut into portions 620 g of pork.
   
   
2. We place each piece between two pieces of cling film and beat off to a thickness of half a centimeter.
   
   
3. We rub on a fine grater one onion, 1-2 cloves of garlic and mix them in one deep bowl.
   
   
4. Season a little with 1-3 g of ground black pepper, 2-4 g of salt for each piece of meat and grease with onion-garlic mass. Leave for 15-20 minutes to absorb the juices.
   
   
5. In a deep bowl, mix 2 chicken eggs and a tablespoon of water. Mix well.
   
   
6. We mix 67 g of wheat flour, 1-2 g of curry and 2 g of sweet paprika.
   
   



7. Heat up a non-stick frying pan and pour in 55 g of vegetable oil.
   
   
8. Dip each piece of meat in flour, then in the egg and breadcrumbs in turn.
   
   
9. Dip the breaded meat into the hot oil. Fry for 3-4 minutes on one side and the other.
   
   
10. Place cooked schnitzels on paper towel to remove excess oil.
    
    

video recipe

In the video you can see how to cook pork schnitzel in a pan.

Pork schnitzel in the oven

Time for preparing: 65-70 minutes.
Servings: 6-7.
Number of calories per 100 g: 386 kcal.
Kitchen utensils and equipment: oven, knife, spoon, parchment paper, baking sheet, kitchen hammer, deep bowls.

Ingredients

Cooking sequence

video recipe

Watch the video on how to cook pork schnitzel in the oven.

• It will be good if you add dried garlic to the breading, oregano, Provence herbs, curry, sweet paprika and black pepper.
• Schnitzel usually acts as a main course and is served without a side dish. Sometimes fresh vegetables and light salads are served with it.
• You can complement the taste of schnitzel with sauce. Well suited: sour cream, garlic-mayonnaise, cheese and spicy tomato sauces.
• Serve different sauces in separate gravy boats so that those present at the table decide for themselves how to complement the dish.

• To make the dish beautiful cut the meat with a very sharp knife. So the pieces of meat will be neat and even in shape.
• To properly beat off pieces of meat, cover it with cling film. Thus, the meat will not scatter.
• To make the schnitzel juicy, put it in the pan only when the vegetable oil is very hot. Fry over high heat until the meat is browned. Only then reduce the fire.
• Be sure to defrost the meat in advance and properly. Otherwise, you will not get the expected result.
• If you have fresh meat, then you can not beat it to keep more juiciness. But then make notches on the pieces of meat with a knife so that they do not lose their shape during heat treatment.
• Bread the meat just before cooking. Otherwise, the crust will be saturated with juice and will not be crispy.
• How much to fry pork schnitzel depends on the size of the pieces of meat that you have sliced. This usually takes a total of 10-15 minutes.
• If you do not want to use pork, then cook it, it is lighter and leaner.
• I also advise you to try to cook, it turns out quite tasty. And if there is no oven, it does not matter. You can always cook delicious ones.

Every cook knows that the main difficulty in cooking chicken is to keep the juiciness of this meat and not overdry it. That is why chicken schnitzel is fried or baked in breading, batter, or cheese lezon and flour. Below we give all three recipes, we advise you to try each of them and choose which one you and your family will like.

Recipe for chicken schnitzel in breadcrumbs

This recipe is a kind of classic - it is these chicken schnitzels that are usually served in many canteens, cafes and restaurants, both in our country and abroad. Of course, a strictly classical recipe uses a minimum of ingredients, but we will allow ourselves to slightly expand this list in order to emphasize the aroma of the most delicate meat.

Ingredients

• Chicken fillet - 4 pcs;
• Flour premium- 1.5-2 glasses;
• Chicken eggs - 4 pcs;
• White bread breading - 2 cups;
• Black pepper - to taste;
• Paprika - 3 tablespoons;
• Mustard powder - 1.5 tsp;
• Salt - 0.5-1 tsp;
• Powdered ginger - 1.5 tsp;
• Granulated garlic - 1.5 tsp;
• Sesame - 2.5 tablespoons;
• Sunflower oil - for frying.

How to cook breaded chicken schnitzel

1. Rinse the chicken fillet under running water, remove pieces of bones, if any, any films and cartilage. We do not violate the structure of the meat itself - the piece must remain whole.
2. We cut each fillet lengthwise to make a kind of layers of meat twice as thin as the original piece. We soak each layer with paper napkins or towels.
3. Now the meat needs to be beaten off. To prevent splashes from scattering throughout the kitchen, place the pieces in a plastic bag, or cover with cling film. We tap them quite a bit on each side with the flat side of the hammer or the side with large teeth.
4. We prepare three wide bowls, their diameter should be such that a piece of chicken fits evenly inside and can be turned over. We break eggs into one of them and beat them, pour flour into another, and pour flour and spices with sesame seeds into the third. Also pour here about half or a whole teaspoon of salt, a little pepper and mix.
5. Pour sunflower oil into a wide and deep enough frying pan (you will have to add it after each batch). Pour enough oil so that it covers the schnitzels by about half the thickness during the frying process.
6. We put the pan on medium heat and let the oil warm up properly, we ourselves prepare our fillets.
7. Dip the chicken piece into the bowl with the flour, turn it over and transfer it to the bowl with the beaten egg. After this bowl, we transfer the fillet to a container with breading, roll on both sides and put in a pan.
8. Fry each piece for 3-5 minutes on each side, during which time they should acquire a golden crisp.
9. Put the hot fried pieces of chicken meat on napkins or a paper towel so that they absorb excess fat.

You can serve such chicken schnitzels with a salad of young vegetables, mashed potatoes or any other side dish. You can also invite your family to try this dish along with different sauces, such as barbecue sauce.

Tender chicken schnitzel in batter

Ingredients

• - 4 things + -
• — 2-3 pcs + -
• — 200 ml + -
• - for frying + -
• - 10 tablespoons + -
• Breadcrumbs for breading- 1 tbsp. + -
• - 100 ml + -
• - taste + -

How to fry chicken schnitzel in batter

1. We prepare the fillet for the cooking process - wash it, remove connective tissues and films.
2. Cut each fillet horizontally to make layers about 1 cm thick.
3. We cover each piece with cling film or place it in a plastic bag and lightly beat off each side with a hammer.
4. Rub the meat on both sides with salt and pepper. About a pinch on each side.
5. We break the eggs into a deep bowl and beat them until a homogeneous mass is obtained, pour milk here, add crackers and about 7 tbsp. flour, and salt. You can use a mixer to mix all the ingredients evenly.
6. We begin to pour carbonated mineral water into our batter, it will give it airiness. Pour it in so much that the mass is thick enough, but not clogged (after the first schnitzel, you can adjust the thickness of the batter by adding more mineral water or flour).
7. Pour the oil into a large frying pan, its level should be approximately equal to the thickness of a finger. We put the dishes on medium heat and wait until the oil warms up properly.
8. Pour the rest of the flour on a flat plate, roll the first piece of chicken in it. Shake the fillet a little to get rid of excess flour, dip in batter and transfer to a frying pan.
9. Fry each piece for 2-3 minutes on each side, then spread on a paper towel to get rid of excess fat.
10. Add oil to the pan and fry the next piece.

When you take out the finished schnitzels, try to put them on the dish in one layer. Otherwise, those pieces that will be at the bottom will get wet and the batter on them will no longer be crispy.

Original chicken schnitzel in cheese lezon

There are many recipes that combine chicken with cheese, but how do we combine these two ingredients if we want to make chicken schnitzel? Of course, you can pour grated cheese on an already prepared dish, but it will turn out much tastier and more interesting if you add it to the season.

Ingredients

• Chicken fillet parts - 4 pcs;
• Wheat flour - 200 g;
• Salt and black pepper - to taste;
• Large eggs - 3 pcs;
• Hard cheese - 200 g;
• Sunflower oil - for frying.

How to make chicken schnitzels

1. My chicken fillet, remove unwanted parts and divide in two with a horizontal cut.
2. We remove excess moisture from the surface of each piece using paper towels or napkins.
3. We place it in cling film and slightly beat off each piece with a hammer on both sides.
4. Set aside the meat for a while. Pour into one bowl wheat flour, add salt and black pepper here. We mix everything until a homogeneous loose mass is obtained.
5. In another bowl, grate the cheese on a fine grater. You should get a very small crumb, and therefore choose exactly the kind of cheese that is characterized by increased hardness, for example, parmesan.
6. Here we break the eggs, and mix everything well.
7. Pour vegetable oil into a frying pan and heat over medium heat. In the meantime, roll each piece in the flour mixture on both sides, then lower it into the lezon.
8. Fry the schnitzels in a frying pan for 1-2 minutes on each side.
9. We spread the semi-finished pieces on a baking sheet covered with foil, and send it to the oven, heated to 200 degrees for 10-15 minutes.

Serving such chicken schnitzel breaded with cheese is best with boiled or baked potatoes, as well as fried mushrooms and fresh vegetables. To make the dish even more fragrant and unusual, squeeze a little juice from half a lemon on the schnitzels before serving and sprinkle with fresh chopped herbs.

Pork schnitzel breaded with breadcrumbs

pork - 4 pieces (750 g)

eggs - 2 pcs.

flour - 8 tbsp. spoons

breadcrumbs - 16 tbsp. spoons

vegetable oil

salt, ground black pepper

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Pork schnitzel - recipes with photos. How to cook pork schnitzel in a skillet or oven

Pork schnitzel - recipes with photos. How to cook pork schnitzel in a pan or oven, pork schnitzel best recipes photo video cook fry oven frying pan

• 2 eggs;
• Vegetable oil - 140 g;
• Flour - 80 g;
• Lemon - 1 pc;

• Pork tenderloin - 600 g;
• Hard cheese - 150 g;
• Flour - 120 g;
• 2 eggs;
• Breadcrumbs.

The cooking scheme is simple:

• Pork (pulp) - 700 g;
• 1 egg;
• Flour - 100 g;

• Pork tenderloin - 600 g;
• Flour - 3 large spoons;
• Mayonnaise - 4 large spoons;
• 1 egg;
• Salt - 1 small spoon;

1. Keep in the oven for 40 minutes;

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.

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Pork schnitzel - meat "king" at any celebration

Almost no one can do without meat festive table. But also in Everyday life nowhere without him. An excellent option to decorate a dinner with the family or just treat yourself is a schnitzel.

This dish originates in Austria and is a meat layer, thinly beaten, breaded and boned on hastily fried in a skillet or in the oven. This delicacy can be made from any type of meat, but pork schnitzel is especially popular and loved in our country. Consider a few instructions for cooking this dish step by step with a photo and learn some of the nuances that will help make the dish especially tasty.

Classic pork schnitzel in a 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. Usually it consists of eggs 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 chefs advise purchasing meat from the top of the animal's hind legs;
• It is necessary to try to cut pieces of a rectangular shape and always across the fibers;
• 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 dense crispy crust;
• You can make your own bread crumbs. To do this, grate a 400-gram dry loaf. The crumb should be about 5 mm. It must be placed on a baking sheet with parchment and then baked in the oven at 100 degrees for 7-10 minutes, then stir and leave for another 5 minutes. If the crumb turned out to be too large, you can grind the crackers between the palms to the desired size;
• The classic version of the dish involves beating pork. But you can not do this. Then you need to apply small notches 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 around the edges and salted;
• While frying, periodically lift and shake the pan a little. In order for the meat to be juicy and not dry out, its surface must always be in oil.

Now consider the scheme itself, according to which pork schnitzel is prepared in a pan. For this you need:

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

Let's start cooking at home:

1. We cut the meat into layers 1.5 cm thick and beat it with a hammer, preferably with its flat side. For convenience, you can wrap the pieces in a film;
2. In a bowl, make a flour mixture with salt and spices;
3. We prepare a special mixture - lezon. To do this, beat the eggs in another container. To give the future dish tenderness, 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. The third flat plate is reserved for breadcrumbs;
5. Roll the meat piece in the mixture from the first bowl, then immerse it in the second plate with beaten eggs and immediately place it in the breadcrumbs;
6. We move 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 breading is cheese. It is necessary to prepare:

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

The cooking scheme is simple:

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

Chopped pork schnitzel in a pan

Another no less popular version of your favorite dish. The composition 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 testicle is also driven in here, spices and salt are added. If you are not very fond of herbs, then you can limit yourself to ground pepper instead;
3. From small pieces, form several large pieces of an oval oblong shape;
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 a 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;

Oven pork schnitzel recipe

To get more tender dish, not greasy and not difficult for digestion, you can cook pork schnitzel in the oven. To do this, you need (based on 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 each;
• A little vegetable oil;

Cooking pork Schnitzel step by step:

1. We prepare and beat the meat as in the first recipe;
2. We coat the pieces with mayonnaise and place in the refrigerator, marinate for half an hour;
3. We 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 testicle and finally into the flour again;
6. We heat the oven to 200 degrees. Grease a baking sheet with butter or cover with baking paper and put our meat on it. You can place onion rings on top or grate cheese. This is up to you;
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

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Juicy pork schnitzel in a pan

Schnitzel is the very dish that is loved even by those who do not know about its name. Thin slices of breaded meat, fried until golden brown - the schnitzel technique is used in many other dishes. You can cook this dish really quickly, the provided photo recipe can help with this.

What is real schnitzel?

1. One of the main rules of the schnitzel is the thinness of the meat.

Thick, unevenly beaten pieces of pork are not schnitzel. In addition, the process of beating meat makes it softer and juicier.

How to cook juicy schnitzel?

For four servings you will need:

• Pork chop - 4 pieces;
• Flour - 0.5 cups;
• Salt - 1 tsp;
• Eggs - 2-3 pieces;
• Breadcrumbs - 1 cup;
• Oil for frying - 1 cup.

From the equipment you will need:

• measuring cups;
• Measuring spoons;
• Small bowls or saucers;
• kitchen hammer;
• Forceps;
• Pan.

Two chops are placed in a bag and beaten to the desired thickness. Next, the pork is sprinkled with flour - in order not to stain extra dishes or a work surface, you can also do this inside the bag. After that, future schnitzels are pulled out of the package, sent for further processing and roasting, and the next two chops are placed in the package. Optional, but to taste, you can pre-treat the raw pork with salt.

Eggs are beaten in a shallow plate or mug, crackers settle in another similar bowl. The future schnitzel is dipped in turn into the egg and crackers. The oil heats up at the same time.

The oil in the pan should shimmer - then the breaded pork is laid and fried until golden brown for three to four minutes on each side. Upon completion of all actions, the schnitzel is ready!

Those who, for one reason or another, do not favor pork schnitzels, can treat themselves to tender chicken meat - boneless chicken breasts, cut in half, are a great substitute for pork chops.

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