Pork schnitzel recipe in a pan. How much to fry pork schnitzel

There are many dishes that every housewife would like to prepare, and pork schnitzel is one of them.

Juicy meat in a golden, crispy crust is the dream of any "meat-eater", so forward to new culinary achievements with simple recipes for pork schnitzel in a pan!

Pork schnitzel in a pan - general cooking principles

Many establishments serve pork schnitzel, formed from twisted or finely chopped minced meat. This is fundamentally wrong. Schnitzel - with him. lang. "Clipping", i.e. in fact, it is a broken piece of pork pulp without fat layers, fried in breading in a large amount of butter.

To prepare delicious schnitzel, a thin layer of pork is slightly beaten, then breaded. For breading, you can only use crackers, or you can complicate the process a little and make a triple breading: beaten eggs, flour, crackers. If desired, you can add dried garlic, spices to the breading: curry, oregano, herbs, pepper, paprika. But it is recommended to salt the schnitzel in a ready-made form - it is believed that this makes the meat juicier.

For frying, use a deep cast-iron pan or deep fryer, in which odorless oil is first heated, and then the prepared schnitzel is laid out. Fry pork on both sides until golden, crispy.

Usually pork schnitzel is served without a side dish, unless you can decorate the dish with beautifully chopped vegetables and fresh herbs. Schnitzel is tasted with various sauces: sour cream, mayonnaise-garlic, cheese, spicy-tomato.

1. Pork schnitzel in a pan

Ingredients:

650 grams of pork loin;

Breadcrumbs;

80 grams of wheat flour;

Vegetable oil;

Ground black pepper, ground paprika, salt, lemon.

Cooking method:

1. Initially prepare the meat. Pork is cut in large layers no more than 1.5 centimeters wide and beaten with a hammer.

2. Then the flour is mixed with salt, paprika and pepper.

3. Beat eggs. For tenderness of schnitzel, eggs are mixed with milk or plain water.

4. Add breadcrumbs to a flat plate.

5. Then the schnitzel is processed as follows: a mixture of flour with pepper, salt, beaten eggs, bread crumbs.

6. Fry the meat in a pan in vegetable oil for about 2-3 minutes until golden brown, then bring it to full readiness over low heat for 3 minutes.

7. Schnitzel is served with a slice of fresh lemon.

2. Pork schnitzel in a pan with cheese

Ingredients:

600 grams of pork tenderloin;

120 grams of wheat flour;

Two testicles;

150 grams of hard or semi-hard cheese;

50 grams of plums and grows oils;

A mixture of ground peppers, coarse salt;

Breadcrumbs.

Cooking method:

1. The meat is cut across its fibers into pieces in the form of steaks with a width of 1.4-1.8 centimeters and beaten a little. Rub each piece with a mixture of peppers and salt, then put it aside for 9-11 minutes to soak.

2. Now you can start breading. Flour is poured into a suitable container, rusks separately. In the third they rub the cheese, in the fourth they beat the eggs.

3. After pickling the beaten pork, heat the oil mixture in a frying pan. Schnitzels are rolled in the first plate with flour, beaten eggs, grated cheese, bread crumbs. Fry in a skillet until golden brown.

4. Cover a flat plate with paper towels, spread the finished schnitzel on top. Leave for a couple of minutes in order for the oil to flow out. Delicious meat is ready.

3. Pork schnitzel in a pan of coarsely minced meat

Ingredients:

700 grams of meat pulp;

160 grams of bread crumbs;

100 grams of sunflower oil;

Dried garlic;

Spices for meat and salt.

Cooking method:

1. First, the meat is processed. Fillets are washed, dried with paper napkins and towels. All films and veins are removed from pork. Then the meat is cut into small pieces and placed in a deep bowl.

2. Add one egg, spices, garlic, salt to pork. All ingredients are thoroughly blended to form elongated schnitzels. If a pungent taste is undesirable, it is allowed to limit yourself to black ground pepper.

3. Beat two eggs. Purchased or homemade bread crumbs are poured into a separate dish.

4. Vegetable oil is thoroughly heated in a frying pan.

5. Dip the pork in flour and roll in breadcrumbs, gently transfer to the pan. Frying minced schnitzels takes a little more time, and the exact duration of the procedure is determined by the thickness of the individual piece of meat. Estimated time for each side is 3.5-7 minutes.

4. Pork schnitzel in a pan in an omelette

Ingredients:

Olive oil for frying meat;

A mixture of peppers;

Breadcrumbs;

50 grams of milk, fat content 3.5;

Wheat flour;

One chicken egg;

Pork for four steaks.

Cooking method:

1. Prepared steaks are salted and pepper on both sides.

2. The meat is gently beaten with a hammer. Then it is wrapped in polyethylene.

3. Egg and milk are beaten like an omelet.

4. Heat the olive oil in a deep frying pan. Each steak is topped in sifted flour, scrambled eggs, bread crumbs.

5. The meat is fried on each side in vegetable oil until golden brown. For successful cooking, schnitzels should not touch the walls and each other. Fry over medium heat for about 4-5 minutes. For the formation of classic folds, it is recommended to gently wiggle the pan.

6. The finished schnitzel is dipped in a paper towel, removing the excess amount of vegetable oil.

7. Serve with fresh or canned vegetables.

5. Pork schnitzel in a pan with herbs and mustard

Ingredients:

Pork fillet for 6 schnitzels;

1 - 2 tablespoons of mustard;

A clove of garlic;

Salt and pepper to taste;

A couple of tablespoons of sunflower oil and bread crumbs;

Hard cheese;

Dill and parsley.

Cooking method:

1. Pork meat is washed and dried with a paper towel, beaten, salted and pepper.

2. Cheese is grated. Chop the greens and garlic finely. Breadcrumbs, mustard, salt, pepper are added. Mix everything thoroughly.

3. Spread the resulting mass on each piece of beaten pork.

4. Pork is rolled into a small roll or folded in half, securing with a toothpick.

5. Schnitzels are fried in a skillet using vegetable oil for about 10-15 minutes on each side, first over high heat until crusty, then over medium heat until tender.

6. Additional stage - baking schnitzels in the oven for 15 minutes. Before installing the schnitzels in the oven, you can additionally sprinkle the meat with grated cheese.

6. Pork schnitzel in a pan with cognac

Ingredients:

A kilogram of pork neck;

100 milliliters of brandy;

200 grams of wheat flour;

200 milliliters of water;

100 milliliters of vegetable oil;

4 chicken eggs;

Greens to taste;

Salt, pepper, meat spices.

Cooking method:

1. The meat is cut into steaks, beaten off.

2. Mix salt, pepper, spices with brandy, grease schnitzels. Prepared pork is removed to the refrigerator for marinating.

3. Batter is prepared on the basis of all other ingredients (eggs, chopped herbs, water, flour). Beat the products thoroughly with a whisk.

4. Chops are laid out in batter and left for an hour.

5. Gently take out the schnitzels directly with the batter and spread on carefully heated oil.

6. Fry on both sides.

7. Pork schnitzel in a pan with a cheese crust

Ingredients:

480 grams of pork loin;

380 grams of cheese;

Spices to taste.

Cooking method:

1. Meat is taken and fatty layers are cut off from it, keeping them.

2. The pork is wrapped in plastic and beaten.

3. Sprinkle the beaten meat with salt, pepper and spices.

4. The next step is to prepare the breading. To do this, use one egg and 80 grams of cheese for one schnitzel. Cheese is grated and mixed with eggs. The proportions are respected, otherwise the schnitzel will not work.

5. Now the meat is fried in vegetable oil in a frying pan over low heat: put the breading on one side, spread this side down.

6. Fry the meat for about 3 minutes over high heat.

7. Spread the leftover breading on top, gently turn it over, and fry the pork again. As a result, the meat is fried on both sides.

8. Now the schnitzel is cooked in an oven heated to 180 degrees. This will take about 5 minutes.

9. Serve with herbs.

Pork schnitzel in a pan - tricks and tips

To make the schnitzel beautiful, it is better to cut the meat with a good sharp knife.

So that the pork does not fly apart in pieces, it is advisable to beat off the raw schnitzel not with the teeth of a hammer, but with its back.

You can reduce the noise when beating meat by placing a wet towel under the board.

To prevent pieces of meat from scattering around the kitchen when beating, simply cover the pork with cling film.

To make the meat juicy and not dry, be sure to preheat the oil and quickly fry the pork on both sides over high heat. Only after the schnitzel is crusty can the flame be moderate.

Never fry frozen or incompletely thawed meat - you will end up with fried pork, not schnitzel. It is best to get the meat out of the freezer well in advance.

If you have a fatty piece of pork instead of a lean tenderloin, it doesn't matter. Gently cut off excess fat and rub the meat with dry mustard powder to neutralize fat. In addition, the schnitzel will acquire an interesting piquant aftertaste.

What to cook from meat - recipes

pork schnitzel recipe

25 minutes

300 kcal

5 /5 (1 )

Schnitzel came to us from Austrian cuisine. Its name came about from the German "schnitzen", which means "cut", or "shavings. This exactly characterizes the dish itself, which is a thin layer of breaded meat fried in hot oil. It is thanks to this that it remains tender and juicy.

Despite its large size, the schnitzel is eaten completely. It rightfully occupies one of the first items of the restaurant menu, since the mere sight of the golden crust and the outgoing aroma are salivating. And yet, it is very easy to make in a regular home kitchen.

Traditional schnitzel made from veal... But I always take pork for him, as it is more tender. I also want to tell you how to cook pork schnitzel in a pan. And also, how to make less high-calorie pork schnitzel in the oven.

Pork schnitzel

Kitchen utensils: frying pan, cling film, hammer, cutting board, three deep bowls.

Ingredients

How to fry pork schnitzel in a pan

1. Take the meat and cut it across into portioned pieces about 1 cm thick. To make this easier to do, keep it in the freezer for about 15-20 minutes. The flesh will become denser and easier to hold and cut.
2. We put each piece between two film cuts or in a plastic bag. This is done in order not to lose the juice, and not to splash yourself and everything around with it when beating.
   
3. In turn, as thin as possible, beat off the meat with a kitchen hammer. It should almost double in size. You don't need to be too zealous, so as not to break. And there is no need to bring it to a transparent state.
   
4. Lubricate each piece with salt and pepper. If you are storing meat for future use and do not plan to fry it right away, then it is better to salt it before cooking.
5. We take three deep plates. Pour flour into one, crackers into another, and beat an egg in the third. Mix flour, if desired, with spices: curry, paprika, etc.
   
6. Heat the pan well and pour oil into it. The more the oil warms up, the faster the crust will set on the meat. From this it will remain juicy and soft inside. Just do not need to bring the oil to the point where smoke starts to go.
7. Now we first coat each piece of meat in flour on both sides.
   
8. Then we dip it into the egg.
9. After that we bread in breadcrumbs.
   
10. Fry on each side for no more than 3-4 minutes and transfer to a paper towel. It will absorb excess fat.
    
11. Serve with vegetables, rice or mashed potatoes. And those who are not afraid of gastronomic experiments can try schnitzel with sweet and sour lingonberry jam.
    

Prepare in the same way.

How to cook pork schnitzel in the oven

It will take the same amount of time for cooking.

Schnitzel video recipe in a pan

I suggest looking at the video for a recipe for cooking pork schnitzel in a pan. From it you will learn how to make a dish tasty and tender, as well as how much to fry pork schnitzel.

Schnitzel means a layer of meat breaded and fried in oil. We will tell you how to make delicious pork schnitzel. We will fry it in a pan, it turns out very juicy. You just need to choose the right recipe and act.

# 1. Pork schnitzel in a pan - a classic

• loin - 1.3 kg.
• hard cheese - 0.2 kg.
• egg - 3 pcs.
• flour (sift) - 0.1 kg.
• ground black pepper

Since you can fry pork schnitzel in many different ways, we suggest making it in a pan according to the traditional option.

1. Rinse the meat, then remove the moisture. Chop into plates, sprinkle with pepper and salt.

2. Take up the breading. Wipe the cheese, beat it with eggs. Pour flour into a perfectly dry container.

3. Dip the meat plates one by one, first in flour, then in cheese batter, then again in flour.

4. Heat the oil in a skillet until it sizzles. How much to fry schnitzel? If it's pork, it will take 5 to 7 minutes to cook in a pan on one side.

# 2. Pork schnitzel in batter on beer

• flour - 80 gr.
• egg - 1 pc.
• dark beer - 70 ml.
• pork tenderloin - 0.6 kg.
• condiments

We have told you how to cook classic pork schnitzel. However, you can also fry it in a pan in batter.

1. Rinse the meat and blot with napkins. Dissolve with plates that do not exceed 10 mm in thickness. Beat off, salt.

2. Combine beer with egg, beat thoroughly and add a couple of pinches of salt. Enter spices and flour.

3. Pour the bread crumbs into a dry cup. Turn on the hotplate to medium heat, heat the oil in a skillet.

4. Start frying schnitzels. First, immerse them in batter, then sprinkle with breadcrumbs. Put in a skillet, cook until browned.

5. It takes an average of 6 minutes to get a delicious crust on one side. Then the workpiece can be turned over.

Pork schnitzel is served with onion rings and vegetables. Let's take a look at how to cook it in other ways in a pan.

No. 3. Pork schnitzel without breading

• pork - 1 kg.
• flour - 80 gr.
• high fat kefir - 120 ml.
• eggs - 2 pcs.
• black pepper (freshly ground)

Pork schnitzel, fried in a pan without breading, turns out to be no less tasty.

1. Dissolve the washed meat across the fibers in equal medallions (thickness - 1.5 cm), beat through a plastic bag. Sprinkle with pepper, salt.

2. Sift flour into a dry bowl. In the second container, beat the fermented milk drink and eggs heated to 35 degrees.

3. How to make delicious pork schnitzel: dip it in flour, then in batter, then again in flour. Fry in a skillet for 2 minutes at maximum power.

No. 4. Pork schnitzel in crispy breading

• onions - 0.5 pcs.
• flour - 60 gr.
• bread crumbs - in fact
• garlic cloves - 2 pcs.
• loin - 0.3 kg.
• egg - 1 pc.
• condiments

Pork schnitzel according to this recipe is cooked in a pan in breadcrumbs.

1. Chop the loin across the fibers in layers 1.5 cm thick. Cover with polyethylene, beat off and sprinkle with spices. Salt.

2. Rub the onion on a grater or scroll in a meat grinder. Mix with garlic gruel. Grease pieces of meat with the resulting mass.

3. Take up the breading. Combine eggs with seasonings and salt to your taste, beat. Pour flour and crackers into separate cups.

4. Immerse the pork slices first in flour, then in eggs, then in croutons. Place in the sizzling butter, cook on the middle mark of the stove for 5 minutes.

No. 5. Chopped pork schnitzel

• bread crumbs - 60 gr.
• pork pulp - 0.6 kg.
• egg - 1 pc.
• flour - 40 gr.
• spices

We know how to cook ordinary schnitzel. This time the dish will be minced pork. Cooking takes place in a frying pan.

1. Cut the pulp into slices, then into bars. They should be approximately 5 mm wide. Chop the workpiece into cubes.

2. Wrap the pork with foil and beat a little. Transfer to a plastic bag and add flour, spices. Shake the contents.

3. Stir the egg into the meat. Shape the minced meat into a characteristic cutlet. Sprinkle with breadcrumbs on all sides.

4. Put the schnitzel in hot oil. Give each side 5 minutes to achieve a bronze crust. Remove excess fat with a tissue.

Now you know how to cook minced pork schnitzel. The dish is fried in a pan quickly enough.

No. 6. Pork schnitzel fried with cheese

• hard cheese - 0.1 kg.
• egg - 1 pc.
• meat - 0.4 kg.
• flour - 50 gr.
• condiments

When deciding how to fry flavored schnitzel, make it with pork and cheese in a skillet.

1. Chop the meat into slices. Beat a little through the bag and rub with seasonings. Sprinkle with flour.

2. Dip the schnitzel into the beaten egg. Flour the soaked piece of meat again on all sides.

3. Put the schnitzel in boiling oil. Fry on one side until a bronze crust. Flip over and sprinkle with grated cheese. Cover the dish with a lid and simmer for another 5 minutes.

No. 7. Pork schnitzel

• egg - 2 pcs.
• bread crumbs - 80 gr.
• pork pulp - 0.8 kg.
• flour - 60 gr.
• spices

Consider how to make an unusual Viennese pork schnitzel. We will fry the meat in a pan.

1. Chop the pulp into pieces and beat to a thickness of 1 cm. Spice.

2. Sprinkle with flour, place in a bowl of beaten eggs. Roll in breadcrumbs.

3. Leave the treated seams for a few minutes. After that, send it to the sizzling oil.

4. Fry until crispy. Place on wipes to absorb excess oil.

When deciding how to cook delicious pork schnitzel, use the recipes described above. With their help, the dish in the pan comes out delicious. Make your next family dinner a memorable one.

Whatever they tell us about the dangers of pork, we ate it, eat it and eat it. And today we will pay attention to a very tasty meat dish, I will tell you how to cook pork schnitzel in a pan. A juicy, well-beaten piece of meat, which often becomes a table decoration for a festive dinner, is perfect for a family dinner. Sometimes you want to pamper yourself, so let's not give up the pleasure.

What is real schnitzel? It is a thin layer of meat, breaded and quickly fried in a pan or oven.

The history of the schnitzel begins in Austria. Initially, schnitzel was made from veal. The classic schnitzel is a thin piece of tenderloin, breaded in a raw egg and crumbs of white bread or rolls, and fried in a hot skillet. A high-calorie and hearty meal, for which it received the nickname "Men's lunch".

How to cook pork schnitzel in a pan

If this is your first time deciding to cook a delicious dish, then I will tell you how to cook pork schnitzel and teach you some subtleties.

Today schnitzel is prepared from various types of meat and poultry: chicken, turkey, beef, lamb and pork. Pig is most common in our country, in others the name is broader.

A distinctive feature of the dish is a large piece of meat, the size of the palm, but due to the fact that we beat it well, it will cook quickly, and due to the breading it will remain juicy.

Of course, special attention is paid to the breading of the meat, since schnitzel without breading is no longer schnitzel! Eggs and crackers are traditionally used as breading; more inventive housewives have come up with various types of spices, cheeses and even vegetables in breading.

To cook a pork dish, you need to choose the right meat - the main ingredient, and the rules for cooking and frying also require some clarification, so a little more details:

• Culinary professionals recommend that you choose pieces from the back of the animal's leg, the upper part of it. For cooking, cut a suitable piece of meat across the grain (note) into rectangular pieces if possible.
• You won't be able to make rectangles from the clipping - it's okay, you will get your own, original look at the schnitzel.
• Pieces of meat should not be too thick, no thicker than one and a half centimeters, so that the cooking time does not increase, and our schnitzel is well done.
• You can beat off a piece of meat. Housewives act differently. Someone recommends to beat off a schnitzel, someone does not. You can try both and choose the one you prefer. We decided not to beat off - so that it does not shrink during the roasting process, we need to make notches over the entire surface of the piece with a knife.
• The thickness of the piece after beating should not exceed 4 - 6 mm. - this is aerobatics, this is how the famous Viennese schnitzel is fried. But in any case, try not to be too thick. Cut a beaten piece of meat a little along the edges and salt.
• During frying, lift the pan from time to time and shake it so that the oil constantly covers the surface of the meat and the schnitzel does not dry out - the piece will turn out juicy.
• There are options for cooking schnitzel from minced meat and minced meat. In order to prepare minced schnitzel, the meat is ground into minced meat and meatballs are formed. If you cut the tenderloin into small pieces with a knife, then we get a chopped schnitzel. The main thing is that you get a flat piece of meat of an oblong shape and large size.

How many minutes do you need to fry schnitzel?

Schnitzel is fried in well-heated oil for 2 - 3 minutes on each side (no more than 5 minutes).

Classic pork schnitzel

Well, I have armed you with advice, now let's fry a delicious and juicy schnitzel in a pan. I offer three recipes, and each is good in its own way. The first recipe is a classic one, from a whole piece of breaded meat.

We will need:

• Pork loin - 650 gr.
• Egg - 2 pcs.
• Breadcrumbs - 12 gr.
• Ground black pepper, ground paprika, salt - everything to taste
• Wheat flour - 80 gr.
• Vegetable oil - 140 gr.
• Lemon

Cooking schnitzel:

1. At the first stage, we first prepare the meat: we cut it in layers about one and a half centimeters and beat it off with a culinary hammer. In order not to stain the surrounding space during the beating process, wrap the beaten schnitzel in cling film.
2. Then mix flour with salt, pepper and paprika - in a separate plate. Beat the eggs in another small bowl. To make the schnitzel more tender, beat the eggs with a little milk. Pour bread crumbs into a flat plate - the third plate.
3. Next, we proceed as follows: roll the schnitzel in a mixture of flour, pepper and salt, then dip it in beaten eggs and immediately bread with crackers.
4. We send reliably breaded meat to fry in a pan, after having heated the oil well in it.
5. Schnitzel is fried in boiling oil for 2 - 3 minutes until beautifully browned on each side.
6. Schnitzel is served with a slice of lemon. For a side dish, you can serve a vegetable salad or fresh vegetable slices.

Schnitzel in a pan with cheese - recipe

To prepare schnitzel with cheese breading, we take:

• Pork tenderloin - 600 gr.
• Eggs - 2 pcs.
• Wheat flour - 120 gr.
• Hard cheese - 150 gr.
• Pepper mixture, ground - to taste
• Salt.
• Butter and vegetable oil - take 50 g each. everyone.
• Breadcrumbs.

We fry pork schnitzel according to this recipe:

1. We prepare the meat: cut across the fibers into 1.5 centimeter strips and lightly beat off. Rub the broken pieces with a mixture of peppers and salt, and set aside for 10-15 minutes.
2. While the schnitzels are marinating, we prepare the ingredients for the breading: pour the flour and bread crumbs on different plates, grate the cheese on a fine grater, beat the eggs.
3. After 10 - 15 minutes, heat the mixture of vegetable and butter in a thick-bottomed pan. Roll the schnitzels first in flour, then in beaten eggs, then in cheese and finally in bread crumbs. Then put it on a mixture of oils heated to a boil.
4. Now fry the pieces of meat over medium heat until browning. Cover a flat plate with paper towels and put the ready-made schnitzel on it to get rid of excess oil, it will drain onto the napkin in just a couple of minutes, and the schnitzel will not have time to cool down.

Pork chopped schnitzel in a pan

The next recipe for juicy pork schnitzel - you may prefer it.

To prepare chopped schnitzel, you need to take:

• Pork pulp - 700 gr.
• Egg - 3 pcs.
• Spices for meat - take to taste.
• Salt.
• Bread crumbs - 160 gr.
• Sunflower oil - 100 gr.

How to cook schnitzel according to this recipe:

1. Wash the pork fillet, dry it with paper towels. Then remove the films and remove the cores. Then cut the meat into small pieces and put in a deep bowl.
2. Add 1 egg, spices and salt to the chopped meat. Mix and form oblong schnitzels. If you are not a fan of spices, add just black ground pepper, and nothing else (my version, I don't like it).
3. Beat the remaining 2 eggs, and pour the crackers into a separate plate. The preparatory work has been completed.
4. Heat the oil in a frying pan and dip in flour and roll in breadcrumbs and place in a frying pan. It takes a little longer to fry chopped schnitzels, the time depends on the thickness of the schnitzel. Approximately 3 - 7 minutes on both sides.

I hope my recipes are enough to cook pork schnitzel in a pan. But if you are interested, then watch the video - another option for frying. Be healthy! With love ... Galina Nekrasova.

The name "schnitzel" came to us from the German language and translates as "clipping". Schnitzel is a fried piece of meat. In principle, it can be made from any meat, but we want to tell you how to cook pork schnitzel. And although there is nothing complicated in this process, there are several nuances that you should pay attention to before cooking schnitzel.

One of the main nuances is the choice of meat. The best schnitzels are obtained from pork loin, and, of course, the meat must be fresh.

In addition, there are several versions of how to make a schnitzel correctly. According to one of them, the classic schnitzel should not be beaten, it is simply breaded to keep the meat juicy and fried in a large amount of oil. But the more familiar way for us is still to beat off the meat, although it also does not exclude breading.

Recently, such types of schnitzel have appeared, such as minced and minced schnitzel, but they are already too far from the original idea - a good piece of fried meat.

Schnitzel recipe

So, if you just want to enjoy a piece of good meat, and you don't have a lot of time to cook it, here's the easiest way to cook natural schnitzel.

Ingredients:

• pork loin - 600 g;
• egg - 1 pc.;
• flour - 100 g;
• salt, black pepper;
• vegetable oil.

Preparation

Wash the meat and cut into pieces 1.5-2 centimeters thick. Cover with cling film and beat each piece well on both sides. Mix salt and pepper with flour and dip each piece of meat in this breading, then in a beaten egg, and then again in breading.

Before frying the schnitzel, preheat the skillet well and fry the meat in plenty of oil until tender. Schnitzels can be served as an independent dish, and as a main course with vegetables or with your favorite side dish.

Pork schnitzel in the oven

Those who prefer to abstain from oil and do not consume fried, but still want to enjoy the delicate taste of pork schnitzel, will appreciate the recipe for cooking pork schnitzel in the oven.

Ingredients:

• pork pulp - 500 g;
• sour cream - 100 g;
• spices, salt, pepper.

Preparation

We cut the meat and beat it well on both sides. Then grease the pieces with sour cream, season with salt and pepper, and marinate for 30 minutes. After that, put the meat on a baking sheet, sprinkle with spices and put in an oven heated to 200 degrees for about 30-40 minutes.

If you want variety, you can put slices of tomato or mushrooms on top of the meat, and sprinkle it all with grated cheese.

Unusual pork schnitzel in the oven

We have already met the simplest methods of making schnitzel, and for those who prefer unusual combinations, we will tell you how to cook pork schnitzel with cream cheese, nuts and pickles.

Ingredients:

Pork loin - 500 g;

Preparation

Cut the meat into pieces and beat each well. Season the schnitzels with salt and pepper, and then put in a mold. Mix mayonnaise, cream cheese and sour cream, season with salt, herbs and pepper, grease the meat with this mixture.

Cut the onion into half rings, the pickles into thin strips, and chop the walnuts. Put onions on the meat first, then cucumbers, nuts and cover everything with grated cheese. Send to the oven and cook at 180 degrees for 40 minutes.