Schnitzel is a layer (piece) of any meat, that is, it can be both poultry and beef, pork, veal. As a rule, the meat is cut across the fibers, lightly beaten, smeared with mustard (in the case of the Bavarian schnitzel), and sometimes with creamy horseradish. Be sure a piece of meat is dipped in a chicken egg lezon, then rolled in breadcrumbs and fried in a large amount of oil.
The result is a very tender dish with a crispy shell.
- Pork for schnitzel – 2 slices.
- Mustard – 7 g.
- Salt – 3 pinches.
- Spices – 3 pinches.
- Refined oil – 40 ml.
- Chicken egg – 1 pc.
- Breadcrumbs – 30 g.
- Wheat flour – 20 g.
How to cook:
1. Wash chilled or thawed pork, remove moisture with napkins. Excess fat must be cut off.
2. On a cutting board, beat off the layers of meat on both sides, covering them with a film.
3. Salt the schnitzels and sprinkle with spices to taste.
4. Next, grease the blanks with mustard – it can be more or less spicy.
If possible, it is better to leave the pork to marinate for half an hour or an hour. In this case, it must be covered with a lid or cling film and removed in the cold.
5. Pour wheat flour in a saucer, roll each piece on both sides.
6. Drive a not too small egg into the bowl and tear the structure with a fork. Dip the schnitzel in the egg.
7. Crackers fit both large and smaller ones. Roll the workpiece in breadcrumbs on both sides.
8. Heat the frying oil in a frying pan. Send the schnitzels to fry, reducing the heat to low.
9. After 5-6 minutes, turn the schnitzels over and cover them with a lid.
10. After 5-6 minutes, the dish will reach readiness.
Can be served hot, on a board with fresh herbs and sauce.
Enjoy your meal!