How to fry schnitzel in a pan? What kind of food is this? You will find answers to these and other questions in the article. Schnitzel - a dish made from veal tenderloin. But this only applies to the original recipe. Therefore, today it is prepared from chicken, pork, lamb and turkey. And it turns out very appetizing. How to fry schnitzel correctly, find out below.
Description
The well-known word “schnitzel” is translated from German as “thin cut” or “cut”. This dish is a thinly sliced and beaten piece of meat, which is crushed in breadcrumbs and fried until golden in vegetable oil.
His close relative is considered an escalope and chops. But there are some differences. The escalope is cooked by frying the finely chopped pieces of meat in cow butter without breading, just pepper and salt. Chops are cooked in batter and alternately immersed in a beaten egg and flour.
Schnitzel, like strudel, is a dish of Viennese cuisine. It was created in the 19th century and was prepared only from young veal. The Vienna Schnitzel became the ancestor of all its other variations. It is interesting that in each power they prefer a different type of meat. So, in Israel, schnitzel is often prepared from lean young turkey, and in Australia - from chicken. In Austria, Germany and Italy, it is cooked from beef and veal. We usually take pork tenderloin.
How to prepare meat?
Few know how to fry schnitzel. If you use beef, pork, lamb or veal, then take the tenderloin: that part of the carcass in which there is no vein and fat. For schnitzel from turkey or chicken, the brisket is suitable. Use only chilled meat so that the result pleases you.
Rinse the meat, pat dry with a cloth. Cut it across the fibers. After each piece along, dissolve, not to the end. So that the semi-finished product could be expanded like a notebook. This applies only to animal meat. Cut the breast of a bird simply into thin slices.
Then cover the pieces of meat with polyethylene and slightly beat them off (you can not do this). You should get 4-5 mm thick plates.
Next, dunk each piece of meat first in sifted flour, and then immerse in a beaten egg. After roll in breadcrumbs. As a result, you will get the best crisp.
Salt is good to add on a plate before serving. Although you can salt the flour into which the meat was dipped.
How to fry correctly?
Often people wonder how to fry schnitzel. In the original recipe, pork fat is used to fry this dish, but you can also take vegetable oil. A thick-bottomed skillet would be the best option.
So, add a little fat to the frying pan, warm it well. Then send prepared pieces of meat to it, leaving a distance of 2 cm between them. It is important that they float in fat. Cooking time is as follows:
- Roast pork schnitzel for 4 minutes on both sides.
- Cook lamb, beef or veal 3 minutes on each side. Then put on a baking sheet and place in the oven, heated to 200 ° C. Cook another 20 minutes.
- Roast turkey or chicken schnitzel for 3 minutes on both sides.
Properly made food should have a delicious and attractive golden brown crust. Spread it on the fabric before serving. Only after send to the plate. Schnitzel is best served hot.
How to choose pork?
Not sure how to fry juicy schnitzel? To create a real Viennese pork schnitzel you do not need a lot of money or time. The recipe is very simple, but if you know some secrets, then the dish will come out with a thick crisp and well-done.
You can cook a classic schnitzel from any kind of meat, but it is from pork that it will turn out to be quite tender and juicy. The most important thing here is the absence of veins and excess fat in meat.
The pulp itself must be very tender. If you plan to make the pork dish we are considering in the oven, take a tenderloin. In extreme cases, you can buy the pulp or the back segment of the carcass, but this meat is a little tougher, so you have to cook it longer.
Classic recipe
So how to fry schnitzel? To create three servings, take:
- pork - 600 g (200 g per serving);
- three eggs;
- flour - 200 g;
- sour cream - 150 g;
- salt;
- ground pepper black;
- breadcrumbs - 300 g (or 400 g white loaf);
- dried basil;
- 200 g of cow butter;
- 200 g of vegetable oil.
Breading
Many people ask: "How to fry schnitzel from pork?" An important role in this process is played by breadcrumbs. If they are a tiny grinding (0.5 mm), then the dish will come out tough, as they are used only for dusting baking dishes.
Medium-sized crackers (up to 1 mm) are good for cooking cutlets and chops. For breaded schnitzel, take coarse crackers - more than 1 mm. They will provide a crisp tight crust and juiciness of meat.
Leezon
Are you still asking how to fry pork schnitzel in a pan? To make it juicy and have a crisp solid crust, use a lezon. This is a mixture of eggs with milk, cream or water, in which fish or meat is moistened before breading, so that the crumbs better cover the dish and prevent it from frying until dry.
Do not confuse lezon with batter. Batter is a batter in which flour is a must. Prepare the pork schnitzel lezison as follows:
- Combine two eggs with 1 tbsp. l sour cream with a fat content of 15%, stir.
- Pour salt to taste, stir everything until smooth in a large bowl. So it will be easier for you to dip the meat before cooking.
- Pour flour mixed with spices on a work surface with a layer of 1 cm. It is better to add seasonings to the flour so that they do not burn, but at the same time give the aroma and taste to the food.
- Add dried basil to the flour, a little salt (given that the lezon is already salty), ground black pepper. Also, if desired, you can add marjoram, dill, crushed garlic, savory or any other favorite spice.
- Dip the schnitzel in seasoned flour on 2 sides. Shake off the excess flour, immerse the meat in the season, and then in the breadcrumbs.
- After the schnitzel, put it on the parchment so that it does not stick to the surface.
Roasting and side dish
We continue to find out how to fry pork schnitzel. In accordance with the classic Viennese recipe, it is fried in a pan on both sides in a large amount of pork fat or vegetable oil. But this makes the food difficult for digestion.
Therefore, if you want to cook a less fat and more tender schnitzel, bake it in the oven. But regardless of which heat treatment option you have chosen, you need to take into account one secret trick, which during cooking will not allow the breading to fall off the meat.
Before baking or roasting, beat off the meat in breading with parchment (the meat will stick to polyethylene or foil) and send it to the freezer for half an hour. Then cover the pan with parchment and generously grease with vegetable oil. Put the schnitzel on it, sprinkle it well with oil on top.
Send the blanks to the oven, heated to 200 ° C, for 40 minutes. to the middle shelf. In 20 minutes. check schnitzel. If the bottom is cooking faster, turn it over.
The classic side dish for Viennese schnitzel is potato in any form - fried, mashed potatoes, baked whole or sliced, potato salad and so on.
This dish is also served with rice, vegetables or a salad of greens. Served schnitzel on a large plate, decorated with green celery and a slice of lemon.
Interesting Facts
- If you need to make many portions of schnitzel, deep-fry it. To do this, heat the oil (1-1.5 tbsp.) In a frying pan and immerse pieces of meat in it for 1 min.
- Spices for pork schnitzel - paprika, ground black pepper, curry or a mixture of peppers.
- Sauces - soy or spicy tomato.
- The shelf life of the finished pork schnitzel is 3 days in the refrigerator, and the calorie content is 254.53 kcal / 100 g.
Chopped Schnitzel
You will need:
- 700 g of pork;
- one onion;
- two eggs;
- 100 g lean oil;
- black pepper;
- salt.
Follow these steps:
- Defrost frozen meat and rinse in cool water.
- Cut into tiny cubes 0.5 cm thick.
- Add chopped onion and raw eggs to the chopped meat, pepper and salt. Stir everything well.
- Form 1 cm thick schnitzels. Put them in a hot skillet with vegetable oil. Fry on each side for 5 minutes.
Simple recipe
We take:
- 120 g of flour;
- 400 g pork tenderloin;
- a pinch of soda or ripper;
- 120 g crackers;
- 50 g lean butter;
- one egg;
- 50 g of cow's butter;
- salt.
Cooking process:
- If the meat is frozen, defrost it in the refrigerator. Clean from films, grease, veins, wash.
- Dry the meat with paper towels.
- Cut the cut across the fibers into 4 plates 1.5 cm thick.
- Cover each plate with polyethylene and beat it off with a kitchen hammer. Dry the meat again with a cloth
- Break the egg into one container, beat lightly with a fork. Pour a pinch of soda, stir. Pour the flour into another bowl, and the breadcrumbs in the third.
- Dip each piece of meat whole in flour, then in egg and crackers.
- In a skillet, heated over moderate heat, pour vegetable oil and put a piece of cream. Heat to a haze.
- Put the schnitzels in a skillet, fry for 5 minutes. from each side. In the middle of cooking, sprinkle the dish with salt.
Bon Appetit!