How to cook breaded pork schnitzel. How to cook breaded chicken schnitzel. Chopped pork schnitzel in a frying pan

Every cook knows that the main difficulty when cooking chicken is to maintain the juiciness of the meat and not dry it out. That is why chicken schnitzel is fried or baked in breading, batter, or cheese lezone and flour. Below we present all three recipes, we advise you to try each of them and choose which one you and your family like.

Recipe for chicken schnitzel in breadcrumbs

This recipe is a kind of classic - this is the kind of chicken schnitzel that is usually served in many canteens, cafes and restaurants, both in our country and abroad. Of course, the strictly classic recipe uses a minimum of ingredients, but we will allow ourselves to expand this list a little in order to emphasize the aroma of the most tender meat.

Ingredients

Chicken fillet – 4 pcs;
Premium flour – 1.5-2 cups;
Chicken eggs – 4 pcs;
White bread breading – 2 cups;
Black pepper - to taste;
Paprika – 3 tbsp;
Mustard powder – 1.5 tsp;
Salt – 0.5-1 tsp;
Ginger powder – 1.5 tsp;
Granulated garlic - 1.5 tsp;
Sesame – 2.5 tbsp;
Sunflower oil - for frying.

How to cook breaded chicken schnitzel

Rinse the chicken fillet under running water, remove pieces of bones, if any, and any films and cartilage. We do not violate the very structure of the meat - the piece must remain whole.
We cut each fillet lengthwise to form a kind of layers of meat twice as thin as the original piece. We blot each layer with paper napkins or towels.
Now the meat needs to be beaten. To prevent splashes from scattering throughout the kitchen, place the pieces in a plastic bag or cover with cling film. We tap them very slightly on each side with the flat side of the hammer or the side with large teeth.
We prepare three wide bowls, their diameter should be such that a piece of chicken fits evenly inside and can be turned over. In one of them we break the eggs and beat them, in the other we add flour, and in the third we add flour and spices with sesame seeds. Also add about half or a whole teaspoon of salt, a little pepper and mix.
Pour sunflower oil into a wide and fairly deep frying pan (you will have to top it up after each batch). You need to pour in enough oil so that during the frying process it covers the schnitzels by about half their thickness.
We put the frying pan on medium heat and let the oil warm up properly, while we prepare our fillets ourselves.
Place a piece of chicken in a bowl with flour, turn it over and transfer it to a bowl with a beaten egg. After this bowl, transfer the fillet into a container with breading, coat on both sides and place in a frying pan.
Fry each piece for 3-5 minutes on each side, during which time they should acquire a golden crispy crust.
Place hot fried pieces of chicken meat on napkins or a paper towel to absorb excess fat.

You can serve these chicken schnitzels with a salad of young vegetables, mashed potatoes or any other side dish. You can also invite your family to try this dish along with different sauces, for example, barbecue sauce.

Tender chicken schnitzel in batter

Ingredients

- 4 things + -
— 2-3 pcs + -
— 200 ml + -
- for frying + -
- 10 tbsp. + -
Breadcrumbs- 1 tbsp. + -
— 100 ml + -
- taste + -

How to fry chicken schnitzel in batter

We prepare the fillet for the cooking process - wash it, remove connective tissue and films.
We cut each fillet horizontally to form layers approximately 1 cm thick.
Cover each piece with cling film or place it in a plastic bag and lightly beat it on each side with a hammer.
Rub both sides of the meat with salt and pepper. About a pinch on each side.
Break the eggs into a deep bowl and beat them until smooth, pour in the milk, add crackers and about 7 tbsp. flour, as well as salt. You can use a mixer to mix all the ingredients evenly.
We begin to pour carbonated mineral water into our batter, it will give it airiness. Pour in enough of it to make the mixture thick enough, but not clogged (after the first schnitzel, you can adjust the thickness of the batter by adding more mineral water or flour).
Pour oil into a large frying pan; the level should be approximately equal to the thickness of your finger. Place the dishes on medium heat and wait for the oil to warm up properly.
Pour the remaining flour onto a flat plate and roll the first piece of chicken in it. Shake the fillet a little to get rid of excess flour, dip it in the batter and transfer it to the frying pan.
Fry each piece for 2-3 minutes on each side, then place on a paper towel to remove excess fat.
Add oil to the pan and fry the next piece.

When you take out the finished schnitzels, try to place them on the dish in one layer. Otherwise, those pieces that will be at the bottom will get wet and the batter on them will no longer be crispy.

Original chicken schnitzel in cheese sauce

There are many recipes that combine chicken meat with cheese, but how to combine these two ingredients if we want to make chicken schnitzel? Of course, you can sprinkle grated cheese on a ready-made dish, but it will be much tastier and more interesting if you add it to the lezon.

Ingredients

Chicken fillets – 4 pcs;
Wheat flour – 200 g;
Salt and black pepper - to taste;
Large eggs – 3 pcs;
Hard cheese – 200 g;
Sunflower oil - for frying.

How to make chicken schnitzels

Wash the chicken fillet, remove unwanted parts and divide in two with a horizontal cut.
Remove excess moisture from the surface of each piece using paper towels or napkins.
Place in cling film and lightly beat each piece with a hammer on both sides.
Set the meat aside for a while. Pour wheat flour into one bowl, add salt and black pepper. Mix everything until a homogeneous loose mass is obtained.
In another bowl, grate the cheese on a fine grater. The result should be very fine crumbs, and therefore choose the type of cheese that is characterized by increased hardness, for example, Parmesan.
Break the eggs here and mix everything well.
Pour vegetable oil into a frying pan and heat over medium heat. Meanwhile, roll each piece in the flour mixture on both sides, then lower into the leison.
Fry the schnitzels in a frying pan for 1-2 minutes on each side.
Place the half-finished pieces on a baking sheet lined with foil and place in the oven preheated to 200 degrees for 10-15 minutes.

This chicken schnitzel breaded with cheese is best served with boiled or baked potatoes, as well as fried mushrooms and fresh vegetables. To make the dish even more aromatic and unusual, before serving, squeeze a little juice from half a lemon onto the schnitzels and sprinkle with fresh chopped herbs.

Dancing from the stove to the computer!!

Schnitzel in breadcrumbs is a wonderful weekday lunch or dinner. It prepares quickly and does not require a lot of ingredients for preparation. Can be served with any side dish. Meat schnitzels or chops are a real man's food, a luxurious option when you need to feed not only satisfyingly, but also beautifully. Just imagine, delicious meat in a crispy crust, framed by a scattering of green peas, pieces of red pepper, and all this is complemented by the most delicate mashed potatoes or aromatic new potatoes with garlic and herbs. No man's heart can resist such a culinary masterpiece!

So, wash the piece of meat, dry it with a paper towel or napkins and cut it across the grain into pieces about 1 cm thick. We beat each piece. If the meat is completely without fat, it is stronger, otherwise it may turn out a little dry, if with fat, do not be fanatical, it will still be soft.

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

Are all the schnitzels breaded? Let's move on to frying. Place the frying pan on the fire, pour in the oil and wait a little until it heats up well. Place 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 pound the meat, the faster it will cook. When in doubt, cut off a small piece and try. That's all, the schnitzels are ready.

Tips for the recipe:

If it so happens that there are 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 overcook in the pan so that the schnitzel turns out juicy and aromatic, since without breading the meat quickly loses its juice;

It is also not necessary to bread it in breadcrumbs; you can roll it only in flour, or in flour and egg, or even just in egg;

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

Pork schnitzel is a masterpiece of classic Austrian cuisine. This is a chop covered with a crispy, flavorful crust.

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

Schnitzel can decorate any holiday feast. There is no shame in serving it 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 prepare pork schnitzel.

This recipe makes the meat spicy and juicy. The crispy breading acts as a shell that keeps all the good stuff inside.

For it we will need:

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

Preparation:

Take a good piece of neck, it’s good if it is marbled with thin layers of fat. Wash and dry the meat, then cut across the grain as for chops. The thickness of the pieces should be 1.5 cm.
Place the meat on the board. Sprinkle with pepper and salt. Cover with cling film and beat well.
Grind the onion and garlic in a blender. Rub the resulting gruel onto the chops and set aside for 15 minutes to marinate.
Prepare the breading. To do this, take dried white bread without crust and grate it on a fine grater or grind it in a blender. You can take fresh bread, grind it into crumbs and lightly dry it in the oven.
Take two flat plates. Pour flour into one, crackers into the other. In order for the breading to stick, 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.
Dip each chop in flour, then dip in lezon, and then in breadcrumbs.
Heat a frying pan with sunflower oil. Carefully place the schnitzels in the pan and fry for 5-7 minutes on both sides.
After frying, place the finished schnitzels on a paper towel to remove excess oil.

Pork schnitzel can be served with a side dish of potatoes, vegetables, or as a separate dish. It goes well with either red tomato sauce or sour cream with garlic.

Even selective gourmets will enjoy the dish. It turns out tasty, satisfying and very appetizing to look at.

Required:

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

Preparation:

Wash the meat and dry with a napkin. Cut into flat pieces 1.5-2 cm.
Use a sharp knife to score the entire area of the chops. Sprinkle with salt, spices and grease with mayonnaise. Place in the refrigerator for 30 minutes.
In a deep plate, beat the egg with water and a pinch of salt - lezon. Sprinkle flour and breadcrumbs into two plates.
Dip each schnitzel in flour, leisonne and breadcrumbs. Place on a greased baking sheet and place in an oven preheated to 200°C.
Bake for 40-45 minutes.

Chopped schnitzel can be a good alternative to the classic schnitzel made from a whole piece of meat. This recipe will come in handy if you find the meat is not quite suitable for frying chops from it. It is convenient to eat without a knife.

Required:

pork – 0.6 kg;
salt pepper;
eggs – 1 piece;
flour – 0.03 kg;
crackers – 0.05 kg;
vegetable oil.

Preparation:

Wash and dry the pork. Place on a board and cut into 1x1 cm cubes. Then cover with film and beat lightly.
Place the chopped meat in a bag. Add flour, salt and pepper. Shake well so that they are evenly distributed throughout the meat.
Place the pork in a bowl and crack in the egg. Form the mixture into oval “chops” and roll in breadcrumbs.
In a well-heated frying pan, fry the chopped schnitzels in enough oil for 5-7 minutes on each side.

Schnitzel with cheese and tomatoes

As the main dish on the holiday table, you can prepare 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.

Preparation:

Wash and dry the tenderloin. Cut across the grain into 1.5 cm thick pieces.
Gently beat with a hammer and rub with salt and spices. Coat each chop with mayonnaise.
Prepare lezon and flour for breading.
Dip the meat first in flour, then in lezon and again in flour. Place on a baking sheet and place in an oven preheated to 200. Bake for 30 minutes.
Remove the schnitzels from the oven, lightly brush each with mayonnaise, and 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.

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 frying pan or in the oven

Pork schnitzel - recipes with photos. How to cook pork schnitzel in a frying pan or in the oven, pork schnitzel best recipes photo video cook fry oven frying pan

2 eggs;
Vegetable oil – 140 g;
Flour – 80 g;
Lemon – 1 piece;

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;

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.

hotshapershop.ru

Pork schnitzel is the meat “king” at any celebration

Almost no holiday table is complete without meat. But in everyday life you can’t live without it either. An excellent option to decorate a dinner with your family or just treat yourself is schnitzel.

This dish originates in Austria and is a layer of meat, thinly pounded, breaded and quickly fried in a frying pan or in the oven. This delicacy can be prepared from any type of meat, but in our country pork schnitzel is especially popular and loved. Let's look at several instructions for preparing this dish step by step with photos and study some of the nuances that will help make the dish especially tasty.

Classic pork schnitzel in a frying 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. It usually consists of an egg 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 cooks advise purchasing meat from the upper part of the animal’s hind legs;
You should try to cut the pieces into a rectangular shape and always across the grain;
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 thick crispy crust;
You can make your own breadcrumbs. To do this, grate a 400-gram dry loaf. The crumb should be approximately 5 mm. Place it on a baking sheet with parchment and simmer in the oven at 100 degrees for 7-10 minutes, then stir and leave for another 5 minutes. If the crumbs are too large, you can rub the crackers between your palms to the desired size;
The classic version of the dish involves beating pork. But you don't have to do this. Then you need to make small cuts 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 along the edges and salted;
While frying, periodically lift and shake the pan slightly. In order for the meat to be juicy and not dry out, its surface must be constantly in oil.

Now let's look at the very scheme by which pork schnitzel is prepared in a frying pan. To do this you need:

Pork – 650 g (loin is best);
Breadcrumbs – 120 g;
2 eggs;
Vegetable oil – 140 g;
Flour – 80 g;
Lemon – 1 piece;
Salt, ground pepper and paprika - to taste;

Let's start cooking at home:

Cut the meat into layers 1.5 cm thick and beat with a hammer, preferably with its flat side. For convenience, you can wrap the pieces in film;
In a bowl, make a flour mixture with salt and spices;
We prepare a special mixture - leison. To do this, beat the eggs in another container. To make the future dish tender, 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;
We reserve the third flat plate for breadcrumbs;
Roll the piece of meat in the mixture from the first bowl, then dip it into the second plate with beaten eggs and immediately place it in breadcrumbs;
We transfer our meat to a frying pan with well-heated vegetable oil;
Fry for 2-3 minutes in boiling oil on each side until browned;
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 the breading is cheese. You need to prepare:

Pork tenderloin – 600 g;
Hard cheese – 150 g;
Flour – 120 g;
2 eggs;
Vegetable and butter - 50 g each;
Salt and pepper mixture - to taste;
Breadcrumbs.

The cooking scheme is simple:

Prepare the meat in the same way as in the previous recipe, then rub salt and spices into the pieces and leave to soak for 15 minutes;
Pour flour and breadcrumbs into different containers, add three cheeses, and beat the eggs in a separate bowl;
Heat a mixture of oils in a thick-bottomed frying pan;
We first roll the pork in flour, then dip it in the egg mixture, then in grated cheese, and finally in breadcrumbs;
Transfer the pieces to a frying pan with a mixture of boiling oils and fry over medium heat until browned;
We take out the finished schnitzel breaded with cheese and place it on a plate covered with paper napkins. This will allow excess oil to drain. A tasty and satisfying meal is ready.

Chopped pork schnitzel in a frying pan

Another equally popular version of your favorite dish. 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:

The washed and dried meat is cut into small pieces and transferred to a deep plate;
One egg is driven in here, spices and salt are added. If you don’t really like herbs, you can limit yourself to ground pepper instead;
From small pieces, form several large oval oblong pieces;
Fill a separate bowl with breadcrumbs;
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 the frying pan;
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;

Pork schnitzel recipe in the oven

To get a more tender dish that is not greasy or difficult to digest, you can cook pork schnitzel in the oven. To do this you need (per 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;
A little vegetable oil;

Cooking pork Schnitzel step by step:

We prepare and beat the meat as in the first recipe;
Coat the pieces with mayonnaise and place in the refrigerator, marinate for half an hour;
Combine salt, spices and flour on a flat plate;
In a separate container, lightly beat the egg;
We take out the pork, then dip each piece into the flour mixture, then into the egg and finally again into the flour;
Preheat the oven to 200 degrees. Grease a baking tray with butter or line it with baking paper and place our meat on it. You can place onion rings on top or grate cheese. This is at your discretion;
Keep in the oven for 40 minutes;
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 frying pan

Schnitzel is the same dish that is loved even by those who do not know its name. Thin pieces of breaded meat, fried until golden brown - the schnitzel cooking technique is used in many other dishes. You can prepare this dish really quickly, the photo recipe provided will help you with this.

What is real schnitzel?

One of the main rules of schnitzel is the thinness of the meat.

Thick, unevenly cut pieces of pork are not schnitzel. In addition, the process of beating the meat makes it softer and juicier.

Another important condition is the fineness of the breading.

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

Immediate frying.

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 will need a deep frying pan. In a pinch, a cast iron pan may work. The oil is heated until shimmering, after which the pork schnitzel is brought to that same state of crispiness 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.

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 unnecessary dishes or work surfaces, you can also do this inside the bag. After this, the future schnitzels are taken out of the bag, sent for further processing and frying, and the next two chops are placed in the bag. Optionally, but to taste, you can pre-treat the raw pork with salt.

The eggs are beaten in a shallow plate or mug, and the crackers sit in another similar bowl. The future schnitzel is immersed in egg and crackers in turn. At the same time, the oil heats up.

The oil in the frying pan should shimmer - then the breaded pork is added and fried until golden brown for three to four minutes on each side. Upon completion of all steps, the schnitzel is ready!

Those who, for one reason or another, do not like pork schnitzels, can treat themselves to tender chicken meat - boneless chicken breasts, cut in half, are an excellent substitute for pork chops.

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Schnitzel is a popular meat dish in German cuisine. Thanks to its ease of preparation and rich meaty taste, the schnitzel recipe has conquered the whole world. It is prepared from absolutely any meat. And, unlike meat chops, schnitzel is rolled in breadcrumbs. Today I want to offer you a recipe for chicken schnitzel with breadcrumbs and cheese.

Ingredients:

2 small chicken breasts or fillets (600 g);
half a loaf;
3 tbsp. vegetable oil for frying;
100 g cheese;
0.5 tbsp. flour;
2 eggs;
greens to taste;
salt, pepper to taste.

1. Let's start by making homemade breadcrumbs. Store-bought breadcrumbs cannot be compared to homemade ones. The latter turn out crispy, tender, and the texture of the breading is loose and airy.

Cut off the crust from half the loaf; we only need the crumb. It will make breadcrumbs much softer.

2. Set the oven to preheat at 100 degrees. Knead the loaf crumb with your hands into large crumbs and place on a dry baking sheet. Place in the oven for about 1 hour. The bread should dry thoroughly without burning and remain white. There is no need to brown the crackers. The more tender the breading, the tastier the chicken schnitzel will be.

3. Remove from the oven, cool and knead the tender white crackers with your hands.

4. Wash the chicken fillet under running water and dry it with a paper towel.

5. Remove the film from the fillet. First cut into 2 parts along the ridge, and then cut each part crosswise. Thus, from one fillet you will get 4 schnitzels.

6. To make the fillet more tender, you can lightly beat it through cling film. This is not a prerequisite for preparing schnitzel and depends on the quality of the meat and the age of the chicken.

7. Pour flour onto a board or flat plate, add salt and pepper. We coat our future chicken schnitzels.

8. Break eggs and 2 tablespoons of ice water into a deep bowl.

9. Beat with a fork until the egg mass is homogeneous. The ice water will give the batter a smoother, more fluid texture.

10. Dip the chicken fillet into the egg mixture until the egg covers it on all sides.

11. Roll the fillet in breadcrumbs.

12. Pour refined vegetable oil into a frying pan and heat it. Then place breaded fillets in hot oil. If you want the schnitzel to be more flavorful, you can replace vegetable oil with butter. Just don't let it burn.

13. Fry until golden brown on one side and the other (about a minute per side).

14. Preheat the oven to 200 degrees. We transfer the schnitzels into an oven-safe dish; you can pour the juice and butter from the frying pan on top.

15. Grate the cheese on a fine grater.

16. Sprinkle the schnitzels with grated cheese and place in a preheated oven for 10 minutes.

17. Remove from the oven and serve hot. Stewed vegetables, rice, buckwheat, couscous or mashed potatoes are perfect as a side dish. Fresh or canned vegetables or salads will also come in handy.

Breaded chicken schnitzel is ready. Bon appetit!

The chicken fillet turns out very tender, in a delicious crispy crust with cheese. It's worth a try!