Pork schnitzel is a dish of Viennese cuisine,the classical process of cooking which is very fast. A piece of meat is very delicately repulsed, then marinated in seasonings and salt, dipped in lyson, crumbles in breadcrumbs and goes to a hot fryer. You can serve on the table in a few minutes.
This dish has already become traditional in the Russiancooking, but with some significant additions. In the article we offer options not only how to make a traditional pork schnitzel. Recipe and cooking technology will be constantly changing.
First, you need to decide howit is correct to cut the meat. The knife is sharp, without any chipping, and the pork is processed only across the fibers. A piece of meat should be slightly frozen, so that the portions turn out to be neat and even.
As a "crust" for schnitzel, bread crumbs should always be selected, and the meat is prepared very quickly due to the fact that it is sent to a hot oil.
"Viennese" pork schnitzel. The recipe for the meal is as follows.The meat is cut in large portions and very delicately repulsed. To achieve this, a cellophane bag can be used to avoid damaging the fibers of the pork. After that, dip chops into a mixture of eggs, salt and milk, and then in breadcrumbs mixed with pepper. Schnitzel to send in preheated oil. The classic side dish is French fries and vegetable salad.
"Russian" pork schnitzel. The recipe for this high-calorie dish looksin the following way. It is necessary to discourage very thin pieces of meat, the same size to cut the ham. Separately make a mixture of mayonnaise, grated cheese and crushed cloves of garlic. Now we start making rolls. The ham is placed on the chops, and in the middle is the cheese filling. After that, twist the pork into a croissant and pin it with a toothpick. Dip each roll first into the beaten egg, then into the breadcrumbs, fry until the color of gold appears and send it to the preheated oven.
"Cheese" schnitzel pork. Recipe in batter is simple, but the resulton the taste of the resulting dishes will surpass all expectations of the hostess. Pork should be discarded, coated with pepper and salt. Make the original batter from grated cheese, eggs and breadcrumbs. Chops roll a little in this mixture, fry on both sides for five minutes. Then pour everything with the remaining batter and send it to the preheated oven for ten minutes. The cheese should melt, and the meat become very juicy. The main rule is not to dry the pork schnitzel.
Recipe "Soviet" implies that the meat (500 grams) was largescrolled with a lot of onions (3 large bulbs). In ground meat put pepper, salt; shake well to saturate with oxygen. Next, make flat cakes, in shape resembling schnitzel, dipped in beaten eggs, roll in breadcrumbs, and fry as usual cutlets. As a rule, roast potatoes and a salad of tomatoes and cucumbers are served to the "Soviet" schnitzel.
Schnitzel of pork with greens has a unique flavor range andan abundance of aromas. It will be necessary to mix forcemeat (1 kg) together with chopped green onions and dill; half a glass of sour cream, salt and ground pepper. To make with the help of a moist large spoon oblong schnitzels. Eggs are well beaten, mix flour with salt, and in breadcrumbs add ground pepper. The resulting schnitzels are rolled in flour, then we send them to the egg and make the final crust of breadcrumbs. Then fry everything in the preheated oil.
Schnitzel is served with vegetables and potatoes.
Bon Appetit!
