Breaded chicken schnitzel, recipe with photo. Chicken schnitzel 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.

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 the dish is prepared from different types of 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 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.

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.

Unlike the usual meat schnitzels, which are common in world cuisines, chicken schnitzel, by and large, differs from them only in the type of meat, well, in the way it is prepared and the roasting time. Otherwise, chicken schnitzel is prepared using the same technology and using the same ingredients.

It is generally accepted that a schnitzel is a thinly cut layer or layer of meat. Quite often, if the meat is cut very thinly, it does not even require additional beating. A distinctive feature of the schnitzel is breadcrumbs, bread crumbs, or, very often, very complex breading mixtures, which may contain grated cheese, spices, finely chopped spicy vegetables, etc.

A meat dish very similar to schnitzel -. The difference between them is breading. Escalopes are the same thinly cut layers of meat, fried on the grill or in hot oil. Local, or, as they say, local types of similar dishes from thinly cut meat are found in many world cuisines. Czech rzhizek, hunting and Hamburg schnitzel, Milanese cutlet, Bulgarian przholi - for all their similarity and simplicity, the dishes are completely different.

Chicken schnitzel is most characteristic of Australia, where it is one of the most common dishes and can always be ordered in pubs. Like the one made from veal, a properly cooked chicken schnitzel should have a very pleasant golden and even orange hue of a crispy crust.

The most important ingredient to make chicken schnitzel delicious is breading. Often, which upsets, units prepare the breading on their own, preferring the purchased one, which consists of no one knows what. But it’s not difficult to prepare high-quality breadcrumbs.

Looking through various recipes, you can notice that a significant number of recipes are limited to the recommendation to cook minced chicken schnitzel. Something close to - yes, it's delicious, but it's not chicken schnitzel. And the use of flour as a breading, and not breadcrumbs, is unlikely to allow you to get that amazing color of the schnitzel, which distinguishes it from other meat products.

Chicken schnitzel. Step by step recipe

Chicken Schnitzel Ingredients (serves 2)

• Chicken fillet 2 pcs
• Chicken egg 1 pc
• Dried French baguette 0.5 pcs
• Butter of necessity
• Salt, black pepper spices

1. Chicken schnitzel can be prepared from boneless chicken or thigh. But the use of fillets is preferable. As a rule, the fillet can be beaten into a larger layer. And schnitzels, from any meat, are just famous for their large size. You can buy already cut chicken fillet, but it is impossible to predict in advance how well it is cut from the carcass - it may turn out that the fillet will fall apart into several parts.

   Fresh chicken fillet - white meat

2. It is much more convenient to buy a chicken carcass and cut the fillet yourself and remove the skin from it, remove the bones and cartilage. The chicken fillet is quite thick, therefore, before beating it, it is worth making an incision in thickness so that the meat decomposes like a book, and only then beat it off. Chicken meat is very tender, and any effort when beating will cause it to delaminate and lose its shape. It is necessary to beat the chicken fillet very easily and from the inside, preferably with a knife block or the side of a hammer for beating meat.
3. As a result, the beaten chicken fillet should significantly increase in area and become 5-6 mm thick. Transfer the chicken pieces to a large plate, cut side up. Salt and pepper the meat a little.

   Thinly beat the chicken fillet

4. Prepare the breading. As a breading for chicken schnitzel, white bread crumbs are used, often they say - a biscuit. Making breadcrumbs is easy. Half a dried French baguette is enough to grate and sift the crumbs through a sieve or mesh colander. Actually, that's all. If desired, you can pre-cut the outer crust from the baguette, then the crumb will be white.
5. Release the contents of the chicken egg into a wide bowl and lightly beat it with a fork. Dip the beaten chicken fillet in the egg and roll very carefully in the breadcrumbs. Egg-moistened meat is able to hold a lot of breadcrumbs. Therefore, breading should be prepared more than necessary. By the way, the remaining breadcrumbs are perfect for pork cutlets, but it is better to store the breadcrumbs in the refrigerator - they will quickly go bitter at room temperature.

   Dip the fillet in the egg and roll in breadcrumbs

6. Melt 50g butter in a large, flat-bottomed skillet. Breading actively absorbs hot oil during frying, so most likely, butter will have to be added. When the butter is melted and bubbling, reduce the heat to medium-high. Put breaded chicken schnitzel in heated oil and fry for 2-3 minutes. It is necessary that the surface of the breading becomes golden and begins to darken.

   Place fillet in hot oil

7. Immediately flip the chicken schnitzel and, if necessary, add a dollop of butter. Fry the chicken schnitzel on the second side until golden brown and immediately reduce the heat under the pan - below medium, or even less. Turn the meat over and continue to fry, turning frequently. It is necessary that the chicken meat is fried, and the breading becomes crispy and golden-orange. It is important!

   

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.