Learn how to cook schnitzel, many beginners want cooking. In fact, no one should arise difficulties in the process, the main thing is to understand how this dish differs from chops or escalopes. A delicious treat will be given to everyone who uses a good recipe and clear recommendations.
Schnitzel - recipe
Preparing the schnitzel is not difficult, the recipe is accompanied by some nuances that you need to follow impeccably.
- Classic schnitzel - cut meat, breaded in breadcrumbs, fry in deep fat (in large quantities of meat).
- Schnitzel in breading - a dish is not dietary, you can reduce the caloric content by browning the pieces in the oven.
- Meat for this dish, in the traditional version, is veal, sometimes pork, turkey. Schnitzel from a chicken breast is called "Cordon blu", a treat is usually prepared in the form of a roll with stuffing.
- There are recipes in which it is described how to cook chopped schnitzel or from ground meat. The dish is not quite traditional, but has the right to exist because of its popularity.
- The classic dish does not accept the addition of a large amount of spices. Chopped version or minced meat is not filled with vegetable ingredients, garlic or bacon.
- Fish schnitzels are prepared according to "meat recipes" from fillets of river or red fish.
- Given that the schnitzels are fried in a lot of oil, after removing from the frying pan, the dish should be laid out on paper towels to absorb excess fat.
Wiener Schnitzel
The classic Viennese veal schnitzel is a large hunk of meat, generously breaded in breadcrumbs, fried in oil. Spices can be chosen at their own discretion, and the usual breading to replace the cereal mixture, so the crust will come out more crispy. They serve in a company of stewed, baked or fresh vegetables.
Ingredients:
- veal - 700 g;
- cereal flakes;
- salt, Provencal herbs, ground pepper;
- flour for breading;
- eggs - 2 pcs.
Preparation
- Cut off meat to a thickness of 1 cm.
- To rub with salt, pepper.
- Flakes rub in a crumb, mixed with herbs.
- Eggs stir in a plate, so that the protein is completely dissolved.
- Roll meat in flour, dip it in an egg.
- Strain in a cereal mixture, leave for 5 minutes.
- Fry in a lot of oil until brown brown on both sides.
Schnitzel made of pork - recipe in a frying pan
Not a traditional version of the Austrian dish - a pork schnitzel in a frying pan, but this recipe will appeal to everyone who loves experiments in the kitchen and to taste new unusual dishes. To implement this venture will need a pork loin on the bone, everything is prepared according to the classical scheme, but the flow and taste of the food will amaze every eater.
Ingredients:
- loin on the bone - 2 pcs .;
- flour for breading;
- eggs - 2 pieces;
- bread crumb;
- mustard sharp - 1 tbsp. l .;
- salt, ground pepper.
Preparation
- Do not cut the stone, discard pieces of meat to a thickness of 1 cm.
- Salt and pepper.
- Lubricate the meat with mustard, leave for 10 minutes.
- Roll schnitzels in flour, dip in eggs, bread in bread crumbs.
- Fry in oil, on low heat until golden brown. Willingness to check near the stone.
Schnitzel in a ministerial style
Schnitzel, chicken ministerial, is an excellent dish, which will please even those who are pretty fed up with chicken. A distinctive feature of this food is breading, it is prepared from bread crumb, which is cut into small cubes. Bread is better to take stale, fresh will simply disintegrate.
Ingredients:
- fillets - 2 pieces;
- egg - 1 piece;
- salt, ground pepper;
- white bread - 100 g;
- frying oil.
Preparation
- Remove the fillet, salt and pepper.
- Put the meat in the egg, leave for 5 minutes.
- Bread crumb cut into a cube, zapanirovat meat in pieces, pressing, so that the cubes stuck to the meat.
- Fry on hot oil on both sides until cooked and crispy golden crust.
Schnitzel, chopped
The natural chopped schnitzel is an unconventional version of the dish, but it has excellent taste characteristics, that's why many culinary specialists and consumers have become so fond of it. As a rule, a dish is prepared in this way, if there was not a good quality cut. To implement the recipe, you can use veal, and pork and chicken fillet, so that the pieces are cut well, they can be slightly frozen.
Ingredients:
- pork - 500 g;
- egg - 1 piece;
- breading;
- flour;
- salt, ground pepper;
- frying oil.
Preparation
- Cut the meat with a small cube, cover with a film and take a little.
- Put into a bowl, add salt, season with pepper, pour in flour, mix.
- To drive in an egg, to form flat cakes, to pan in breadcrumbs.
- Fry in oil on both sides until golden brown.
Schnitzel of marble beef
Schnitzel made from beef is a worthy variation of the classic dish. Marbled meat has a lot of fat, because the ready meal will be incredibly juicy. Experienced cooks do not recommend beating a meat with a hammer, it is better to use a knife, or rather to not sharpen its edge, so the meat fibers will not break down and the dish will taste better.
Ingredients:
- beef - 300 g;
- sour cream - 20 g;
- egg - 1 piece;
- flour, bread crumb;
- butter;
- salt and pepper ground.
Preparation
- Recover the meat, salt and pepper.
- Shatter the egg with sour cream.
- Roll in flour, followed by egg-sour mixture.
- Fry in a crumb, fry in a frying pan in hot oil until golden brown.
Schnitzel from cabbage - the most delicious recipe
Those who do not know how to make a schnitzel more budget, like its variation from cabbage. The idea is realized not troublesome, quickly and from simple products. To make the dish soft, the leaves must be boiled in advance in salted water for 5 minutes and cooled. Of the indicated number of ingredients, enough for 7 cabbage leaves.
Ingredients:
- white cabbage - 7 leaves;
- egg - 1 piece;
- flour, crackers;
- oil, salt.
Preparation
- Cook boiled and chilled cabbage with a hammer in the thick part.
- Collapse the envelope, roll in flour, then dipped into the egg.
- Fill in breadcrumbs.
- Fry the schnitzel from the cabbage in oil until golden brown.
Schnitzel made of minced meat
The preparation of the schnitzel from minced meat differs from any classical variant, but the result will remain all satisfied: both the cooks and the eaters. This recipe approaches the traditional dish and differs from the usual cutlets - the form and the way of making, the composition does not include onions, carrots, garlic, and other "cutlet" additives. You can apply any shredded meat, you can even mix several options.
Ingredients:
- forcemeat - 500 g;
- egg - 1 piece;
- flour, breading;
- salt, pepper, vegetable oil.
Preparation
- Mince salt, pepper, mix, place in a bag and carefully discourage the table.
- Divide into 3 parts, form round billets.
- Roll in flour, dipped in a stirred egg.
- Bread in breadcrumbs, forming a dense shell.
- Fry on hot oil on both sides until golden brown.
Schnitzel "Cordon Blue"
A delicious chicken breast schnitzel with cheese and ham is called "Cordon Blue". The dish is not difficult to prepare, if you follow all the recommendations. Cheese is better to choose a quality, creamy, with a sweetish flavor: maasdam, gruyer or other similar. The ham is not chopped, ideally succulent or boiled-smoked.
Ingredients:
- fillets - 2 pieces;
- ham - 100 g;
- cheese - 100 g;
- flour, bread crumbs;
- egg - 1 piece;
- salt, ground pepper, frying oil.
Preparation
- Remove the fillet, salt and pepper.
- Top with a plate of ham and cheese.
- Collapse the roll, roll in flour.
- Dipped into an egg, breaded in bread crumbs.
- Fry from all sides on low heat until brown.
Schnitzel fish
A natural fish schnitzel can be prepared from river, pond or lean sea fish. A delicious dish is prepared according to the traditional "meat" recipe, it tastes very rich and insanely delicate. You will need a fillet without pits, it can be left in one layer or cut into a cube. It is important not to add vegetables to minced meat, from spices apply ground pepper, rosemary and lemon thyme.
Ingredients:
- fish fillet - 500 g;
- flour, breading;
- egg - 1 piece;
- salt, pepper, dried herbs;
- oil for frying.
Preparation
- Cut the fillet portionwise, add salt, season with pepper.
- Mix flour with herbs, shake the egg in a separate plate.
- Roll the fish in flour, then dab in the egg.
- Fry in breadcrumbs, fry in oil until golden sides.
Schnitzel in the oven
The baked schnitzel of pork in the oven is more useful, thanks to the minimal use of fats. For piquancy and a special flavor, you can add a little dried garlic to the composition, and, to make the breading not fried, use the crumb of the finest grind. Serve with a vegetable side dish or a light salad.
Ingredients:
- pork - 500 g;
- egg - 1 piece;
- dry garlic - 1 tsp;
- oil - 1 tbsp. l .;
- flour, breading, salt.
Preparation
- Cut off meat to 1 cm thick.
- Salt and season with garlic.
- Roll in flour, dip in the egg.
- Fill in breadcrumbs.
- Put on an oiled baking sheet.
- Bake for 20 minutes at 220 degrees.
- Turn over and bake for another 25 minutes.
Schnitzel in the multivark
Prepare schnitzel from pork in a multivark, you can use any recipe: traditional, chopped or "Cordon blue." The device will cope with different cooking methods in the "Frying" mode with the lid open. Many schnitzels can not be cooked at the same time, given the small volume of the bowl. It is important to pre-heat the appliance with the oil in the bowl.
Ingredients:
- pork chop - 1 pc. (200 g);
- egg - 1 piece;
- large breading;
- flour, salt, ground pepper;
- oil - 150 ml.
Preparation
- Cut off meat, salt and pepper.
- Roll in flour, dip in the egg.
- Fill in breadcrumbs.
- Cook in the "Hot" mode on both sides in a lot of oil.
- Lay out the finished schnitzel on a paper towel to absorb excess fat.