Juicy meat in crispy breading! Pork Schnitzel! If subtitles bother you, turn them off! Hello my friends! I’m Dina and
the Recipe Collection channel. It’s no secret that the traditional Vienna schnitzel is prepared from veal. However, this famous Viennese dish can also be made with pork, chicken and turkey. Today I will cook pork schnitzel. I have 600 g of boneless pork loin on a plate, cut across the fibers into 5 identical pieces, each weighing 120 g. We cover the board, put pieces of meat on it in the form of natural cutlets, cover with a film and finely beat off, the thickness of the beaten fillet should be approximately 4 mm. In addition to the loin, the pork neck is great for making schnitzels. In the classic recipe, meat does not have to be beaten, but I recommend you do it – this way the dish will turn out more tender. Prepared chops must be salt and pepper on both sides. Before frying meat, thin layers of pork must be breaded first in flour, and then in breadcrumbs, but to fix both breadings together, we need an egg season. For this amount of meat we take two eggs – we break them into a bowl, slightly add them, shake them with a fork and add 2-3 tbsp. water, milk or cream. We mix everything well and the lezon is ready! For the convenience of breading, use any flat dishes to the size of pieces of chopped meat. Now we are ready for roasting schnitzels. We put a frying pan on the stove and pour the oil – I will fry on a mixture of vegetable and ghee, although real Vienna schnitzel is fried in large amounts of melted fat or butter. We check the oil temperature with a wooden skewer or a toothpick – as soon as the oil hissed around it, then the temperature reached 160-170 degrees and you can start frying. We expose the dishes with the products so as to consistently use meat, flour, egg, crackers. Each piece of beaten meat is first breaded on two sides in flour, moistened in a beaten egg, and then in breadcrumbs. We send the prepared meat to a preheated pan with oil and fry on both sides until a crispy golden crust forms. Schnitzel should float in oil, and for a good frying, pour the upper part with hot fat from a spoon, and then turn over for roasting on the other side. Thinly chopped meat is cooked quite quickly, literally 2-3 minutes on each side, and the thicker the piece of meat, the longer it takes to cook. But keep in mind, pork must be brought to full readiness! Put the schnitzels on a paper towel to remove excess fat. We repeat again – flour, egg, crackers and roast, so we fry all the schnitzels. Friends who have not seen, look – in the recipe for the preparation of meatballs in Kiev, I talk in detail about the sequence of the correct breading of any semi-finished products, I will leave a link to the video in the description. We put ready schnitzels on a dish and decorate with lemon slices and herbs. Garnish can be served with mashed potatoes, combined vegetables seasoned with butter, fried potatoes, as well as a refreshing vegetable or warm potato salad. Schnitzels are very tasty, golden, soft inside with a crispy golden crust. Cook with pleasure and please yourself and
your loved ones! I wish you all bon appetit! Friends, so as not to lose this recipe – put your finger up! Thanks for the likes, reposts and your comments. If this is your first time on the Recipes Collection channel, subscribe and click on the bell to not miss my new videos. I also have other recipes for meat and poultry dishes on the channel, all the links on the screen and in the description. Dina was with you.
Until new meetings, to new recipes!