Pork schnitzel recipe in a pan with breadcrumbs. Pork schnitzel - meat "king" at any celebration Breaded pork schnitzel

Preparation time for ingredients: 15 minutes.
Cooking time: 40 minutes.

These schnitzels are sold in our butcher shop. And they cost even more than just a piece of pork. And business something for 15 minutes. And a minimum of ingredients. Let's cook it ourselves, our hands are golden!

Let's choose the meat first. It is better to take what will be well cut. In principle, any will do, any pieces.

I have a whole piece, brisket.

Slice lengthwise into patties. Thin, about 0.5-1 cm thick. I got 12 pieces. That is, at the exit we will have 12 schnitzels.

Further, in a good way, each piece must be beaten off. I don’t have a beater, and in general I like very quick recipes with maximum yield. Therefore, we continue to do without beating.

Beat the egg a little with salt and spices.

We do the same with breadcrumbs. I have crackers ground directly into flour, very finely (purchased).

And now everything is simple. Dip the meat first in the eggs.

And then into the breadcrumbs.

And in a frying pan, on which vegetable oil was previously poured. And so are all the pieces. All this is done quickly. I write longer than I cook)))

And now a little trick. Almost always it turns out that the schnitzels are already in the pan, and the egg and breadcrumbs are still left. I mix them up and get these little crumbs.

And now these crumbs are laid out on schnitzels, right in the pan.
More or less like this. This is up

And this is after

This will give the schnitzels a crispy crust. I love her the most. Yummy.

Fry on both sides on the slowest fire. That will surely fry. Each side takes approximately 20 minutes. And in the end we get 12 schnitzels. Delicious and fast just the way I like it.

Mashed potatoes were cooked in parallel for the side dish. And for tea, a quick tea cake (I don’t like to stand in the kitchen for a long time, and my husband loves to eat, especially meat).

Time for preparing: PT00H55M 55 min.

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 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 holiday table is complete without meat. But in everyday life without it, too, nowhere. 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 off, breaded and hastily fried in a pan or in the oven. This delicacy can be made from any type of meat, but in our country pork schnitzel is especially popular and loved. 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 a 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 pieces 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.

Another important condition is the thinness of the breading.

Flour, egg and crackers must be applied in a very thin layer, otherwise the finished product will not be really tasty.

Immediate roasting.

Breaded meat must be fried immediately! This is also one of the secrets of the great taste of pork schnitzel.

Cooking method.

For a real schnitzel, you need a deep frying pan. In extreme cases, a cast-iron pan may be suitable. The oil is heated to a shimmer, after which the pork schnitzel is brought to that very state of crispy crust 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;
• 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, will perfectly replace pork chops.

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Dancing from the stove to the computer!!

Schnitzel in breadcrumbs is a wonderful everyday lunch or dinner. Prepares quickly, does not require a lot of products for cooking. You can serve with any side dish. Meat schnitzels or chops are real men's food, a luxurious option when you need to feed not only satisfying, but also beautiful. Just imagine, delicious meat in a crispy crust, framed by a scattering of green peas, pieces of red pepper, and all this sets off the most delicate mashed potatoes or fragrant young potatoes with garlic and herbs. Not a single male heart can resist such a culinary masterpiece!

So, wash a piece of meat, dry it with a paper towel or napkins and cut it across the fibers into pieces about 1 cm thick. We beat off each piece. If the meat is completely fat-free, it is stronger, otherwise it may turn out to be dry, if it is fat-free, it will still be soft.

Sprinkle the schnitzels with lemon juice, salt and pepper. Beat the milk with the egg. Pour the breadcrumbs and flour into a plate. First roll the schnitzel in the breadcrumb mixture. Then dip in the egg and milk mixture.

Are all schnitzels breaded? Let's move on to the heat. We put the pan on the fire, pour in the oil and wait a little for it to ignite well. We spread the schnitzels and fry for 2-3 minutes on each side. If the breading "lays down" well, then there will be no unpleasant surprises with hissing and splashing of oil in all directions. The thinner you beat the meat, the faster it will cook. When in doubt, cut off a small piece and try it. That's it, the schnitzels are ready.

Recipe tips:

If it so happened that there were no eggs, no flour, no crackers in the house, then a well-beaten thin piece of meat can be fried anyway. The main thing is not to overdo it in the pan so that the schnitzel turns out juicy and fragrant, since without breading the meat quickly loses juice;

Breading in breadcrumbs is also not necessary, you can roll only in flour or in flour and an egg, but you can generally only in an egg;

You can use any spices you like best. Try to spread the meat with mustard, honey or soy sauce before breading - the taste of schnitzels will be different every time.

Today we have a "men's lunch". That is how this dish is jokingly called. Although, I have no doubt that women love him too. True, pork is of course a little heavy, high-calorie, no matter what they say. But satisfying. The most famous option is Viennese. Well, guess what? I'm guessing it's a schnitzel. A juicy piece of meat, beaten to a thin state, breaded in a beaten egg and bread crumbs, fried in a pan, will decorate not only an ordinary dinner, but also a festive table. Austria is considered the birthplace of this deliciousness, where it is prepared from veal, and pork is already a later derivative of the dish. Thanks to the chef who decided to use veal tenderloin and came up with such a colorful dish. The main thing in this business is breading. Without it, the schnitzel is not at all what it should turn out if you follow all the cooking rules. Each of us has our own breading, they use cheese, even vegetables, spices, but crackers remain classics. A piece of meat is fried for no more than 5 minutes, 2-3 minutes on each side. Let's try to cook the classic version, for you a recipe with a photo step by step.

Breaded pork schnitzel in a frying pan

You need to cut the meat across the fibers and it is desirable to make it a square shape. In order for the pork schnitzel to be well fried, the thickness of its layer should be no more than 1.5 centimeters. And after the piece was beaten off - only 4 mm. There are some cooks who do not beat the meat. But then it is necessary to make notches on the piece on both sides with a sharp knife. With what to serve such deliciousness, decide for yourself. Vegetables are great as a side dish or in the form of a salad. Definitely a slice of lemon. Sprinkle the finished meat lightly with lemon juice and check - the taste is excellent!

Ingredients for 4 servings:

• pork loin pulp - 4 pieces;
• salt, pepper - to taste;
• egg - 1 pc;
• wheat flour - 3 tablespoons;
• breadcrumbs - 8 tablespoons;
• vegetable oil - 50 ml.

How to fry pork schnitzel in a pan

1. We wash the meat, clean it from films, dry it and cut it into pieces. Salt and pepper each piece.
2. We wrap the meat in cling film and work on it with a culinary hammer.
   
   
3. Whisk the egg in a bowl.
   
4. Pour crackers on a plate, flour on another. You can mix pepper and paprika with flour. This is for an amateur. Or you can add nothing.
   
   
5. Roll the beaten piece of meat in flour, then moisten in the egg mixture, then bread in breadcrumbs. Again - an egg, and crackers.
   
   
   
6. Let the meat rest for 10 minutes, setting it aside. The breading will compact a little and then during frying it will not fall off.
   
7. During this time, heat the pan well and fry the schnitzel in boiling oil for 3 minutes on each side until browned, until golden brown.
   
   
8. Ready can be laid out on a paper towel to remove excess fat, or you can serve immediately.
   

Chopped pork schnitzel

Above was a classic recipe in which schnitzel is cooked in a pan from a whole piece of pork, and I suggest trying to cook it from minced pork as well. It takes a little longer, but the taste is worth the tinkering and cooking. The meat is chopped with a sharp knife, and the rest of the technological process is the same. The result should be a flat, oblong and large chopped schnitzel shaped like a cutlet. Do not confuse it with twisted minced meat in a meat grinder, for some reason it is also mistakenly called chopped. But it's not right.

What we need:

• pork neck - 300g;
• salt, pepper - to taste;
• egg - 2 pcs;
• wheat flour - 3 tablespoons;
• breadcrumbs - 100g;
• vegetable oil - 50-70 ml.

How to cook chopped schnitzel

1. Slightly frozen meat is cut into thin plates, approximately 1 centimeter. Cut each strip into long strips, then into cubes. We put it in a deep bowl and send it to the refrigerator for 30 minutes.
   
   
   
2. Now we chop the pieces with a heavy, sharp knife, if there is a special hatchet that is well suited for this business, use it. You should get a meat mass similar to minced meat, but a larger fraction. Put it back in the fridge for 20 minutes.
   
3. Let's prepare three bowls. In one, beat the eggs, this will be the lezon. Pour crackers into another bowl, flour into a third.
4. We take out the chopped meat from the refrigerator, salt, pepper. You can beat it well on the table so that it holds together well. We divide the minced meat into 4 equal parts and form cutlets from them.
   
5. Roll the resulting cutlet in flour. Dip in egg mixture and coat in breadcrumbs. Dip again in ice cream and sprinkle with breadcrumbs. We try to maintain the shape of the schnitzel with our hands.
   
   
   
   
   
   
6. In boiling oil, fry the schnitzel until golden brown, fried crust for 5-7 minutes on each side. Then you can fry under the lid for another 5 minutes or put in the oven for 10 minutes to bring to readiness.
   
   
7. If there is excess oil, put the product on a paper towel for 2-3 minutes.
   

During frying, lift (shake) the pan so that the oil completely covers the schnitzel, then it will not be dry, but it will turn out juicy.

I advise you to serve pork with a vegetable side dish to balance heavy meat and light vegetables.

Both fresh and stewed, they will be in harmony with the schnitzel. Green peas and corn will also be in the subject. Mashed potatoes go well with all pork dishes. From cereals, the ideal solution is buckwheat. Rice and pearl barley take second place, oatmeal and millet are just as good. By the way, it is desirable that the taste of the side dish be sour-sharp. Ketchup and adjika immediately come to my mind, as well as any tomato sauce.

Pork schnitzel is a product of classic Austrian cuisine. This is a chop covered with a crispy fragrant crust.

It was originally made from veal, but now this dish has many variations from almost any type of meat. And although Austria is his homeland, he has long won fans around the world.

Schnitzel can decorate any festive feast. It is not a shame to apply for a birthday, wedding or reception. At the same time, schnitzel will become a dish for a warm family dinner.

It will take about 1.5 hours to cook pork schnitzel.

According to this recipe, the meat is spicy and juicy. Crispy breading acts as a shell that keeps all the most delicious inside.

For him we need:

• pork neck - 0.5-0.7 kg;
• chicken eggs - 2 pcs;
• water - 2 tbsp. l;
• salt, black pepper;
• breadcrumbs;
• garlic - 1-2 tooth;
• onion - 1 pc;
• flour;
• refined sunflower oil.

Cooking:

1. Take a good piece of the neck, it is good if it is marbled with thin layers of fat. Wash and dry the meat, then cut across the grain like chops. The thickness of the pieces should be 1.5 cm.
2. Lay the meat out on the board. Sprinkle with pepper and salt. Cover with cling film and beat well.
3. Chop the onion and garlic in a blender. Grate the chops with the resulting gruel and set aside for 15 minutes to marinate.
4. Prepare the breading. To do this, take dried white bread without a crust and grate it on a fine grater or chop it in a blender. You can take fresh bread, grind it into crumbs and lightly dry it in the oven.
5. Take two flat plates. Pour flour into one, breadcrumbs into the other. To keep the breading, you need a mixture of water and eggs - lezon. Break 2 eggs into a deep bowl, add a pinch of salt and 2 tablespoons of water, beat with a fork.
6. Roll each chop in flour, then dip in seasoning, and then in breadcrumbs.
7. Heat up a pan with sunflower oil. Carefully place the schnitzels in the pan and fry for 5-7 minutes on both sides.
8. After frying, lay the finished schnitzels on a paper towel to get rid of excess oil.

Pork schnitzel can be served with a side dish of potatoes, vegetables, or as an independent dish. Both red tomato sauce and sour cream with garlic are suitable for it.

The dish will appeal to even selective gourmets. It turns out tasty, satisfying and very appetizing in appearance.

Would need:

• pork pulp - 0.6 kg;
• cold water - 2 tbsp. l;
• chicken egg - 1 pc;
• salt, spices for meat;
• white bread crackers;
• Wheat flour;
• mayonnaise;
• refined sunflower oil.

Cooking:

1. Wash the meat and pat dry with a paper towel. Cut into 1.5-2 cm flat pieces.
2. Make notches all over the chops with a sharp knife. Sprinkle with salt, spices and grease with mayonnaise. Send for 30 minutes in the refrigerator.
3. In a deep bowl, beat the egg with water and a pinch of salt - lezon. Sprinkle flour and breadcrumbs into two bowls.
4. Dip each schnitzel in flour, seasoning and breadcrumbs. Put on a greased baking sheet and send to an oven preheated to 200 ° C.
5. Bake for 40-45 minutes.

A good alternative to the classic schnitzel from a whole piece of meat can be chopped schnitzel. This recipe is useful if the meat is not quite suitable for frying chops from it. It is easy to eat without a knife.

Would need:

• pork - 0.6 kg;
• salt pepper;
• eggs - 1 pc;
• flour - 0.03 kg;
• crackers - 0.05 kg;
• vegetable oil.

Cooking:

1. Wash and dry the pork. Lay out on a board and cut into 1x1 cm cubes. Then cover with clingfilm and beat lightly.
2. Put the chopped meat in a bag. Pour flour, salt and pepper into it. Shake well so that they are evenly distributed over the meat.
3. Place the pork in a bowl and beat in the egg. From the mass, form oval "chops" and roll in breadcrumbs.
4. In a well-heated frying pan, fry the chopped schnitzels in a sufficient amount of oil for 5-7 minutes on each side.

Schnitzel with cheese and tomatoes

As a main dish on the festive table, you can cook an elegant schnitzel with cheese and tomatoes. None of the guests can remain indifferent to such a treat.

• pork tenderloin - 0.7 kg;
• egg - 1 pc;
• flour - 0.5 cups;
• cold water - 2 tbsp;
• salt, spices;
• mayonnaise;
• hard cheese with a fat content of at least 50%;
• tomatoes - 2 pcs.

Cooking:

1. Wash the cutout and pat dry. Cut across the grain into 1.5 cm thick pieces.
2. Gently beat with a hammer and rub with salt and spices. Coat each chop with mayonnaise.
3. Prepare lezon and flour for breading.
4. Dip the meat first in flour, then in seasoning and again in flour. Put on a baking sheet and send to the oven preheated to 200. Bake 30 minutes.
5. Remove the schnitzels from the oven, lightly grease each with mayonnaise, top with chopped tomato and grated cheese. Return to oven for another 10 minutes.

Each of these recipes is a combination of simplicity and sophistication.