Pork Schnitzel - for those who are very hungry
Species variety of schnitzels
Most of us, if not prepared, tried the famous Viennese schnitzel. This hefty piece of meat, which according to the rules should cover the side dish, was presented to the Austrians by Italian chefs. Preparing a dish of veal. The Germans have their own vision of schnitzel - this is not chipped, but necessarily breaded meat. Dump pieces who like: in beer, egg batter, flour, bread crumbs. And the craftsmen managed to put mushrooms, pineapple mugs, grated cheese on top. Everything is used: beef, veal, pork, chicken, turkey and even ... cabbage leaves. And there were such innovations as chopped minced schnitzel. Here we will look at the main rules of how to cook pork schnitzel.
The most ancient way is not to beat the meat. But then you need the flesh - the best part of the carcass. We cut it ... ideally on shaybochki, but here - how who will succeed.The main thing is that the pieces are not thick, somewhere centimeter wide. In a deep bowl, mix vegetable oil, spices and salt. Prying a piece of pork with a fork, dip it in this oil mixture and spread it on a well warmed dry frying pan. Fry so for 30 seconds on each side. It is important for us that the pork schnitzel is not baked, but that only a crust is formed, which will not allow the juice to run away. Thus, it is not cooking, but preparation for the process.
How to cook pork schnitzel
We spread the pieces of meat on a plate, and pour the pan with the oil mixture, where we dipped the cutlets before. Plate switch from a large fire to the minimum. When the butter gets hot, we put our schnitzels in there and fry until ready - about 10 minutes for each side. Heat the plate, lay out the finished products on it and wrap in foil: let the meatballs still later and warm up each other. As you can see, this whole process will not take more than half an hour. It does not need any batter or a long beating.
Pork chop schnitzel
For this option, the pieces of pork loin should be thinner - about half a centimeter thick.They need to be recaptured evenly, but in such a way as to avoid gaps Prepare two bowls: put flour and pepper in one, and egg, mixed with salt, in the second. Beat the broken pieces of meat first in an egg, and then in flour. You need to fry on medium heat for a minute from each side. As you can see, this is also a very fast way to satisfy hunger.
Pork Schnitzel with Lemon and Onion Sauce
Meat cut across the fibers into thin slices, sprinkle on both sides with a mixture of salt, black pepper and sweet paprika. Pour 3 tablespoons of vegetable oil into a hot frying pan and fry the pork for 4-5 minutes until a slightly golden crust forms. Put the pieces in foil, securely wrap and send for half an hour in a slightly heated oven (90-100 C). While they are baked, stewed, prepare the sauce. Finely chop the onion and fry in the fat, where the meat roasted. Squeeze a lemon directly into the pan, add half a glass of white table wine and an incomplete glass of broth (available from the cube). Dilute a soup spoon of honey in this mixture, put a pea-two allspice and other spices to taste, salt. Bring the liquid in the pan to a boil and boil until its amount from evaporation is halved.Put pork schnitzelon the side dish (pasta, rice or boiled potatoes) and pour the sauce.