How to cook schnitzel in breadcrumbs. How to cook breaded chicken schnitzel

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;

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 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;
• 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:

1. 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;
2. In a bowl, make a flour mixture with salt and spices;
3. 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;
4. We reserve the third flat plate for breadcrumbs;
5. 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;
6. We transfer 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 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:

1. 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;
2. Pour flour and breadcrumbs into different containers, add three cheeses, and beat the eggs in a separate bowl;
3. Heat a mixture of oils in a thick-bottomed frying pan;
4. We first roll the pork in flour, then dip it in the egg mixture, then in grated cheese, and finally in breadcrumbs;
5. Transfer the pieces to a frying pan with a mixture of boiling oils and fry over medium heat until browned;
6. 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:

1. The washed and dried meat is cut into small pieces and transferred to a deep plate;
2. 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;
3. From small pieces, form several large oval oblong pieces;
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 the 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;

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:

1. We prepare and beat the meat as in the first recipe;
2. Coat the pieces with mayonnaise and place in the refrigerator, marinate for half an hour;
3. 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 egg and finally again into the flour;
6. 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. It's 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 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?

1. 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.

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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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:

1. 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.
2. Place the meat on the board. Sprinkle with pepper and salt. Cover with cling film and beat well.
3. Grind the onion and garlic in a blender. Rub the resulting gruel onto the chops and set aside for 15 minutes to marinate.
4. 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.
5. 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.
6. Dip each chop in flour, then dip in lezon, and then in breadcrumbs.
7. Heat a frying pan with sunflower oil. Carefully place the schnitzels in the pan and fry for 5-7 minutes on both sides.
8. 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:

1. Wash the meat and dry with a napkin. Cut into flat pieces 1.5-2 cm.
2. 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.
3. In a deep plate, beat the egg with water and a pinch of salt - lezon. Sprinkle flour and breadcrumbs into two plates.
4. Dip each schnitzel in flour, leisonne and breadcrumbs. Place on a greased baking sheet and place in an oven preheated to 200°C.
5. 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:

1. Wash and dry the pork. Place on a board and cut into 1x1 cm cubes. Then cover with film and beat lightly.
2. Place the chopped meat in a bag. Add flour, salt and pepper. Shake well so that they are evenly distributed throughout the meat.
3. Place the pork in a bowl and crack in the egg. Form the mixture into oval “chops” and roll in breadcrumbs.
4. 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 piece;
• 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:

1. Wash and dry the tenderloin. 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 lezon and again in flour. Place on a baking sheet and place in an oven preheated to 200. Bake for 30 minutes.
5. 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.

Experienced housewives know many recipes for preparing poultry meat. Some of them are very simple, and some require painstaking work. breaded - this is a tasty and satisfying dish that can be easily prepared in any kitchen. The main thing is to have the right ingredients on hand.

Schnitzel in a frying pan

So, how to cook breaded chicken schnitzel in a frying pan? First you need to prepare all the components. For this simple dish you will need the following set of products:

1. Chicken fillet. One breast will be enough.
2. Several eggs.
3. A glass of breadcrumbs.
4. A clove of garlic.
5. Salt.
6. Ground pepper.
7. Nutmeg.
8. A glass of wheat flour.
9. Approximately 50 ml of plant-based oil.

Meat preparation

The chicken turns out very juicy and tasty. After all, poultry meat itself is soft and can be processed in any way, unlike beef or pork. It is best to use chicken breast for cooking. Poultry meat must be separated from the bones. In addition, it is recommended to remove the skin. Each piece of fillet must be cut into strips, the thickness of which is no more than 1 centimeter. The prepared breast should be wrapped in film and then beaten with a hammer. If you don’t do this, the breaded chicken schnitzel will turn out very tough and not as tender as it should be.

Marinate and roll

To make breaded chicken schnitzel aromatic, squeeze one clove of garlic into the poultry meat. You should also add nutmeg, salt and, of course, pepper. Mix everything well and leave for about 20 minutes. The chicken should marinate.

In a separate container, thoroughly beat the eggs. Dip each piece of fillet into the resulting mixture. When the egg has drained from the chicken, you need to roll it in breadcrumbs so that the surface of the meat is completely covered with them.

Cooking process

Heat vegetable-based oil in a frying pan. After this, you need to carefully place the fillet pieces rolled in breadcrumbs into the container. It is recommended to fry the schnitzels over low heat on both sides until golden brown.

The finished fillet should be transferred to paper napkins. This will completely remove any remaining fat. That's all, the schnitzels are ready. They can be served with any side dish and only hot.

Breaded chicken schnitzel: recipe

If desired, you can cook this dish in the oven. To prepare chicken schnitzel you will need:

1. 2 chicken breasts.
2. 50 g parmesan.
3. 3 eggs.
4. 90 g breadcrumbs.
5. Unsalted butter from cream.
6. Pepper, rosemary, thyme, oregano, basil - to taste.

How to cook properly

First you need to prepare the breasts. It is recommended to rinse them thoroughly and dry them. After this, you need to remove the skin and separate the fillet from the bones. After this, the breasts should be cut into pieces, the thickness of which does not exceed 1 centimeter. Each piece of chicken fillet must be covered with film and then hammered.

In a separate bowl, mix breadcrumbs and grated Parmesan. It is recommended to beat the eggs in a deep bowl and add salt to them. Dip each piece of chicken fillet into the resulting mixture. After this, the breast must be rolled in breadcrumbs.

How to bake

The baking dish should be covered with parchment paper or foil. After this, the surface should be greased with unsalted butter based on cream. Place the prepared fillet pieces into the container. For baking, it is recommended to use cast iron or glass pans. Thanks to such dishes, the schnitzel will be well baked and covered with an appetizing crispy crust.

It is recommended to sprinkle the fillet with spices and dried herbs. Place a thin piece of butter on each schnitzel. After this, the form can be placed in the oven. It is recommended to bake poultry schnitzels for 15 minutes on each side. In this case, the temperature in the oven should be at least 180°C. After turning the fillet, sprinkle it with a mixture of breadcrumbs and Parmesan cheese.

It is recommended to serve this schnitzel with boiled rice or fluffy mashed potatoes. If you don’t plan to have a side dish for this chicken fillet, then you should place each piece on green salad leaves, garnishing everything with lemon slices and tomato quarters.

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 the dish is prepared from different types of meat. From chicken, pork, beef. Today I want to tell you my secrets about how to cook pork schnitzel in a frying pan and in the oven.

Pork schnitzel recipe in a frying 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

• In many variations of recipes, minced or twisted meat is used to prepare schnitzel. But proper preparation is a chopped piece of meat fried in breading. But other options also exist.
• If you want your dish to be lighter, then use chicken. But experienced chefs recommend using pork. Most often they take the back part of the carcass. Ideal if the meat will have a layer of fat. The thickness of one schnitzel should be one and a half centimeters.

• Schnitzel breading is made in different ways. I most often make a 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 place the crumbs on a baking sheet lined with parchment paper and place in the oven for 5-7 minutes at 100 degrees Celsius.

Making homemade breadcrumbs

Cooking schnitzel

1. Cut 620 g of pork into portions.
   
   
2. Place each piece between two pieces of cling film and beat until half a centimeter thick.
   
   
3. Finely grate one onion, 1-2 cloves of garlic and mix them in one deep bowl.
   
   
4. Season each piece of meat a little with 1-3 g of ground black pepper, 2-4 g of salt and grease with onion-garlic mixture. Leave for 15-20 minutes for the juices to be absorbed.
   
   
5. In a deep bowl, mix 2 chicken eggs and a tablespoon of water. Mix well.
   
   
6. Mix 67 g of wheat flour, 1-2 g of curry and 2 g of sweet paprika.
   
   



7. Heat a non-stick frying pan and pour 55 g of vegetable oil.
   
   
8. Dip each piece of meat in flour, then in egg and breadcrumbs in turn.
   
   
9. Place breaded meat into hot oil. Fry for 3-4 minutes on one side and the other.
   
   
10. Place the finished schnitzels on a paper towel to remove excess oil.
    
    

Video recipe

In the video you can see how to cook pork schnitzel in a frying pan.

Pork schnitzel in the oven

Cooking time: 65-70 minutes.
Number of 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, herbs de Provence, curry, sweet paprika and ground black pepper.
• Schnitzel usually serves as the main course and is served without a side dish. Sometimes it is served with fresh vegetables and light salads.
• You can complement the taste of schnitzel with sauce. Good options: sour cream, garlic-mayonnaise, cheese and spicy tomato sauces.
• Serve different sauces in separate sauceboats so that those present at the table can decide for themselves how to complement the dish.

• To make the dish beautiful, cut the meat with a very sharp knife. This way the pieces of meat will be neat and evenly shaped.
• To properly cut pieces of meat, cover it with cling film. This way the meat will not fly apart.
• To make the schnitzel juicy, place it in the pan only when the vegetable oil is very hot. Fry over high heat until the meat is crusty. Only then reduce the heat.
• Be sure to defrost meat in advance and properly. Otherwise, you will not get the expected result.
• If you have fresh meat, you don’t have to pound it. in order to maintain greater 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 long to fry pork schnitzel depends on the size of the pieces of meat, which you cut. This usually takes a total of 10-15 minutes.
• If you don’t want to use pork, then cook it, it’s lighter and leaner.
• I also advise you to try cooking it, it turns out quite tasty. And if you don’t have an oven, no problem. You can always cook delicious ones.

Ingredient preparation time: 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 is for 15 minutes. And a minimum of ingredients. Let’s prepare it ourselves, our hands are golden!

First of all, choose the meat. It's better to take something that will cut well. In principle, anything will do, in any pieces.

I have a whole piece, brisket.

Cut lengthwise into cutlets. Thin, approximately 0.5-1 cm thick. I got 12 pieces. That is, at the end we will have 12 schnitzels.

Beat the egg a little with salt and spices.

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

And into a frying pan, onto which vegetable oil was previously poured. And so all the pieces. All this is done quickly. I've been writing longer than I've been cooking)))

Now we spread these crumbs over the schnitzels, right in the frying pan.
Like that. This is Before

And this is After

Fry on both sides over low heat. This way they will definitely be fried. Each side takes approximately 20 minutes. And in the end we get 12 schnitzels. Tasty and fast, just the way I like it.

As a side dish, mashed potatoes were cooked at the same time. And for tea, a quick tea cake (I don’t like standing in the kitchen for a long time, but my husband loves to eat, especially meat).

Cooking time: PT00H55M 55 min.