Pork schnitzel in a frying pan

The tastiest, in a hurry, holiday every day! You will cook pork schnitzel in a frying pan in a maximum of 40 minutes. Juicy, tender meat is suitable for a festive table, romantic or family dinner. Serve it with fresh vegetables, it's the perfect harmony of taste!

Maria

Recipe author

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Composition / ingredients

Servings:

Pork (steaks)

400

Breadcrumbs

100

Flour

Eggs

Vegetable oil

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 14 g

Fats 43 % 21 g

Carbohydrates 29 % 14 g

301 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make schnitzel in a frying pan? Prepare the necessary ingredients. If necessary, defrost the schnitzels in advance. Clean the meat, rinse and dry with paper towels. Wash and wipe the egg as well.
Step 2:
If you have a piece of pork whole, then cut it into slices about 1 cm thick. The meat should be cut across the fibers, then when frying it will retain its shape and will not shrink.
Step 3:
Beat off the sliced meat with a hammer on both sides.
Step 4:
Season pork with salt and pepper on both sides.
Step 5:
Pan the beaten meat in flour.
Step 6:
Beat chicken eggs with a whisk until smooth. Then dip the meat in the beaten eggs.
Step 7:
And roll the meat schnitzels on both sides in breadcrumbs.
Step 8:
Heat the vegetable oil in a frying pan and fry the schnitzels on it until golden brown for about 4-6 minutes on each side. Focus on the features of your stove.
Step 9:
Serve schnitzels with any side dish, salad of fresh vegetables or just like that. Enjoy your meal!

Schnitzel in many ways resembles a chop or an escalope, but still it's not the same thing. If for a chop, as its name implies, the meat must be subjected to a known mechanical processing, then the schnitzel can not be beaten off. And the escalope, unlike him, does not need breading. Cooked according to all the rules, schnitzel is sure to please the eye with a pleasant golden-orange color, and the taste is crispy.

Chefs of Austrian restaurants are convinced that it is important to choose a piece of meat correctly for a real schnitzel, and recommend using the upper part of the hind leg. It was even dubbed the Emperor's share in memory of Ferdinand I. Classic Viennese schnitzel is supposed to be cooked exclusively from veal, and German from pork.

In Russia, housewives are used to breading schnitzels in breadcrumbs. They even learned a little trick, which is that it is better to do it immediately before frying. If this is done in advance, then the crackers are soaked with meat juice, and then the desired crispy crust may not turn out.

Translated from German, the word "schnitzel" means simply "a piece of meat". It is a thin layer of veal, pork, lamb, as well as the brisket of poultry – chicken or turkey, pan-fried and deep-fried in hot fat.