Schnitzel of pork - delicious recipes for a simple and hearty dish

Schnitzel from pork is a popular interpretation of the Austrian national dish, traditionally prepared from veal. This is a choice chop, breaded in flour, egg and bread crumb and fried in a deep frying pan. As a result, the meat inside preserves its juiciness and aroma, and gets a crisp on the outside.

How to cook schnitzel from pork?

The technique of cooking schnitzel is simple. Meat (preferably the neck) is cut into pieces 1.5 cm thick, covered with a film, beaten to a thickness of 0.5 cm and seasoned. If salt and pepper is not enough, then you can make a marinade for pork schnitzel from a mixture of grated onions and garlic. After marinating, the meat is panied and fried in boiling oil.

1. Preparing a pork schnitzel requires good, quality meat. Professionals recommend taking meat from the top of the back of the animal's leg.
2. Meat should be cut across the fibers, not more than 1.5 cm thick. Otherwise, thick pieces will increase the time of roasting and will not cook well.
3. During frying, the frying pan must be shaken so that the oil constantly covers the surface of the meat.

Schnitzel of pork on a frying pan - recipe

Schnitzel of pork in a frying pan is the most delicious use of a piece of meat. Juicy pork chops will please the household with crispy crust and aroma, and the housewives - simple and speed of cooking. All that is necessary - cut the pulp into pieces, properly discourage and, dipping into the beginning in the egg mixture, and then in biscuits, fry until rouge.

Ingredients:

• pork - 950 g;
• egg - 2 pieces;
• crackers - 250 g;
• oil - 550 ml.

Preparation

1. Cut the meat into pieces of 1.5 cm, beat off and season.
2. Whip the egg in the deep plate.
3. In a separate container, add biscuits.
4. Dip each piece into an egg, then - into biscuits and immediately put in a frying pan.
5. Pork schnitzel in a frying pan is fried for 5 minutes on each side.

Schnitzel of pork in a frying pan in breading

Pork schnitzel in breading - a classic variation of the dish. Thanks to the bread shell, pork during roasting gets a crispy texture from the outside, remaining juicy inside. Often, many are limited to "bathing" meat in the egg and flour, forgetting about the coarsely ground breadcrumbs, which do not soak up the oil and always create a ruddy crust.

Ingredients:

• Pork necks - 550 g;
• egg - 1 piece;
• water 60 ml;
• flour - 120 g;
• frozen slices of a loaf - 4 pieces;
• onion - 1 piece;
• a clove of garlic - 3 pieces;
• oil - 150 ml.

Preparation

1. Slice the meat portionwise and beat well.
2. Grind the onion and garlic in a blender and marinate the meat in them for 15 minutes.
3. Scroll the frozen pieces of a white loaf to a large crumb in a blender. Pour them into a separate bowl.
4. Distribute the eggs and flour mixed with water to different capacities.
5. Strain the pieces of meat first in flour, then in the egg and bread crumb.
6. Roast schnitzel of pork 8 minutes.

Chopped pork schnitzel

Pork chopped schnitzel is an excellent opportunity to quickly and easily dispose of not too winning pieces of meat. At the same time, the dish is not inferior in quality to the traditional variant, and it turns out not only tasty and appetizing, but also eliminates the need to work with a knife during a meal - small pieces of meat are perfectly divided by a fork.

Ingredients:

• pork - 450 g;
• flour - 40 g;
• crackers - 60 g;
• egg - 1 piece;
• paprika - 5 g;
• oil - 80 ml.

Preparation

1. Meat finely chop and beat well.
2. Add spices, flour, egg.
3. Form flat cutlets.
4. Strain them in breadcrumbs.
5. Roast schnitzel chopped from pork for 5 minutes on each side.

Viennese Pork Schnitzel - recipe

Viennese schnitzel from pork is a "visiting card" of Austrian cuisine. And although he still represents a panicked, fried chop, pedantic Austrians pay much attention to his cooking. Following the tradition, the chipped piece should be large, when frying, it should float in oil and serve only with a slice of lemon.

Ingredients:

• pieces of pork (back) - 4 pcs .;
• flour - 60 g;
• crackers - 80 g;
• egg - 2 pieces;
• ghee - 200 g;
• a slice of a lemon - 4 pieces.

Preparation

1. Cut off the meat and season.
2. Roll in flour, dip into egg and biscuits.
3. Fry in oil for 5 minutes.
4. Serve schnitzel Viennese from pork with lemon.

Schnitzel of pork in a grill pan

Schnitzel made from pork without breading is an opportunity to give the traditional dish a new taste and attractiveness. In this case, the schnitzel is marinated, lightly beaten and fried on a cast-iron frying pan, the technical features of which allow cooking meat without using oil, decorating the product with a characteristic strip.

Ingredients:

• pork - 650 g;
• oil - 40 ml;
• Balsamic vinegar - 20 ml;
• white wine - 80 ml;
• dried basil - 10 g;
• oregano - 5 g.

Preparation

1. Pork cut into portions.
2. Mix spices, vinegar, wine and butter.
3. Marinate the schnitzel for 30 minutes.
4. Remove excess marinade and beat off.
5. Grill in a frying pan.

Schnitzel of pork in the oven - recipe

Those who do not eat fried meat can make a pork schnitzel in the oven in foil . This will allow you to enjoy the baked pork, preparing without oil, and on the fact, to reduce the amount of fat. The meat is also marinated and breaded, but since baking takes 40 minutes, then, to avoid burning the breading, it is covered with foil.

Ingredients:

• pork tenderloin - 650 g;
• mayonnaise - 100 g;
• flour - 80 g;
• egg - 1 pc.

Preparation

1. Cut portions of the tenderloin and marinate in mayonnaise for 30 minutes.
2. Roll in flour, dip into egg, again into flour and lay on foil.
3. Bake at 200 degrees for 15 minutes.
4. Cover with foil and bake for another 25 minutes.

Pork schnitzel in oven with potatoes

Wishing to add a dish of nourishment and taste variety, it is necessary to place the pork schnitzel in the oven with potatoes. Yes, such a combination is difficult for anyone to surprise, but this recipe suggests not to serve tubers as a side dish, but to make them an important component of a multilayer dish, laying on top of meat, flavored with tomatoes and grated cheese.

Ingredients:

• pork tenderloin - 450 g;
• potatoes - 2 pieces;
• sour cream - 120 g;
• onion - 1 piece;
• cheese - 70 g;
• tomato - 2 pcs.

Preparation

1. Cut potatoes and cook for 5 minutes.
2. Put onions on a bowl, on top portions of schnitzel.
3. Lubricate sour cream, put the potatoes and tomatoes, and sprinkle with cheese.
4. Bake schnitzel from pork 25 minutes at 200 degrees.

Grilled pork schnitzel

Schnitzel of pork on the grill is more useful, but also a tasty and unusual dish. Unusual due to the fact that the schnitzel is not breaded, but marinated, which allows to give the meat a special taste. This recipe offers a simple and affordable marinade made from honey, butter, mustard and lemon juice, which is suitable for cooking both on open fire and on a home electric burner.

Ingredients:

• pork - 750 g;
• honey - 20 g;
• mustard - 30 g;
• oil - 60 ml;
• lemon juice - 40 ml.

Preparation

1. Whisk the butter with honey, juice and mustard and marinate the pork slices for 2 hours.
2. Roast on charcoal for 6 minutes on each side, and on electrogrog - 5 minutes at 230 degrees.

How to cook a pork schnitzel in a multivark?

Even skeptics will agree that the schnitzel of pork in a multivariate is better than in a frying pan. And although the multivarka lags behind the speed of roasting, but on the observance of the taste of meat - it is not equal. Pleases and the simplicity of cooking, when the meat can be scraped, put in a bowl of oil and burn for 15 minutes in the "Hot" mode.

Ingredients:

• pork - 500 g;
• egg - 1 piece;
• flour - 60 g;
• crackers - 80 g;
• oil - 150 ml.

Preparation

1. Pork cut, beat off and zapanirovat in flour, eggs and breadcrumbs.
2. Cook in the bowl with oil in the "Frying" mode for 15 minutes.