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 cooking technique is used in many other dishes. You can cook this dish really quickly, the photo provided - the recipe can help with this.
What is real schnitzel?
- One of the main rules of schnitzel is the fineness of meat.
Thick, unevenly beaten cuts of pork are not schnitzel. In addition, the beating process makes the meat softer and more juicy. - Another important condition is the fineness of the breading.
Flour, egg and crackers must be applied in a very thin layer, otherwise the finished product will not really taste good. - Immediate frying.
Fry breaded meat immediately! This is also one of the secrets of the great taste of pork schnitzel. - Cooking method.
A real schnitzel requires a deep skillet. In extreme cases, a cast iron pan may be suitable. The oil is heated until it shimmers, after which the pork schnitzel is brought to that crisp and perfect taste in just three to four minutes.
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
- Cooking oil - 1 cup
Equipment you will need:
- Measuring cups;
- Measuring spoons;
- Small bowls or saucers
- Kitchen hammer;
- Forceps;
- Pan.
Recipe
Two chops are put in a bag and beaten to the desired thickness. Next, the pork is sprinkled with flour - so as not to stain excess dishes or work surface, you can also do this inside the bag. After that, the future schnitzels are taken out of the bag, sent for further processing and roasting, and the next two chops are put into the bag. Optionally, you can pre-treat the raw pork with salt to taste.
Eggs are beaten in a shallow plate or mug, and crackers settle in another bowl of the same kind. The future schnitzel takes turns dipping into an egg and crackers. The oil is heated at the same time.
The oil in the pan should flicker - 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 like pork schnitzels can pamper themselves with tender chicken meat - boneless chicken breasts, cut in half, perfectly replace pork chops.
