How to fry a schnitzel: choice of meat, cooking time, spices

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to fry a schnitzel in a pan? What kind of food is this? You will find answers to these and other questions in the article. Schnitzel is a dish made from veal tenderloin. But this applies only to the original recipe. Therefore, today it is prepared from chicken, pork, lamb and turkey. And it turns out to be very appetizing. How to fry a schnitzel correctly, find out below.

Description

The well-known word "schnitzel" is translated from German as "thin slices" or "cut". This dish is a thinly sliced and beaten piece of meat, which is rolled in breadcrumbs and fried until golden in vegetable oil.

Escalope and chops are considered its close relative. But there are some differences here. Escalope is cooked by frying chopped thin pieces of meat in cow's butter without breading, just pepper and s alt. The chops are battered and alternately dipped in beaten egg and flour.

Schnitzel, like strudel, isdish of Viennese cuisine. It was created in the 19th century and was prepared only from young veal. Wiener 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 fillet. In Austria, Germany and Italy, it is cooked from beef and veal. We most often take pork tenderloin.

How to properly prepare meat?

Few people know how to fry a schnitzel. If you use beef, pork, lamb or veal, then take the tenderloin: that part of the carcass in which there are no veins and fat. For turkey or chicken schnitzel, brisket is suitable. Use only chilled meat for the best results.

Rinse the meat, dry with a cloth. Cut it across the grain. After each piece, dissolve along, not completely. So that the semi-finished product can be unfolded like a notebook. This applies only to animal meat. Cut the bird's brisket simply into thin slices.

After cover the pieces of meat with polyethylene and lightly beat them off (you can not do this). You should end up with 4-5 mm thick plates.

Next, dip each piece of meat first in the sifted flour, and then dip in the beaten egg. Then roll in breadcrumbs. In the end, you will get the best crisp.

S alt is good to add on a plate before serving. Although you can s alt the flour in which the meat was dipped.

How to fry properly?

Often peoplewondering how to fry schnitzel. In the original recipe for frying this dish, pork fat is used, but you can also take vegetable oil. A heavy-bottomed pan would be the best option.

So, add a little fat to the frying pan, heat well. After that, send prepared pieces of meat to it, leaving a distance of 2 cm between them. It is important that they swim in fat. Cooking times are as follows:

• Pork schnitzel fry for 4 minutes on both sides.
• Lamb, beef or veal cook for 3 minutes on each side. Then put on a baking sheet and place in an oven heated to 200 ° C. Cook 20 minutes more.
• Turkey or chicken schnitzel fry for 3 minutes on both sides.

Properly made food should have an appetizing and attractive golden brown crust. Lay it out on a cloth before serving. Only then send it to the plate. Schnitzel is best served hot.

How to choose pork?

Don't know how to fry a juicy schnitzel? To create a real Pork Wiener 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 dense crispy crust 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 in the meat and excess fat.

The pulp itself should be very tender. If you plan to make the pork dish we are considering in the oven,take the cut. In a pinch, you can buy the flesh or the back of the carcass, but this meat is a little tougher, so it will take longer to cook.

Classic recipe

So how do you fry a schnitzel? To create three servings, take:

• pork - 600g (200g per serving);
• three eggs;
• flour - 200 g;
• sour cream - 150 g;
• s alt;
• ground black pepper;
• breadcrumbs - 300g (or 400g white loaf);
• dried basil;
• 200g cow butter;
• 200 g vegetable oil.

Breading

Many people ask: "How to fry pork schnitzel?" Breadcrumbs play an important role in this process. If they are finely ground (0.5 mm), then the dish will come out tough, as they are used only for powdering baking dishes.

Crackers of medium grinding (up to 1 mm) are good for cooking cutlets and chops. For breading the schnitzel, take coarse crackers - more than 1 mm. They will provide a crispy dense crust and juiciness of the meat.

Lieson

Are you still wondering how to fry pork schnitzel in a pan? To make it juicy and have a crispy solid crust, use an ice cream. 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 to a dry state.

Don't confuse lezon with batter. Batter is a liquid dough in which flour is an obligatory component. Liezonfor the pork schnitzel, cook like this:

1. Combine two eggs with 1 tbsp. l. sour cream 15% fat, stir.
2. Add s alt to taste, stir everything until smooth in a large bowl. This will make it easier for you to dip the meat before cooking.
3. Pour the flour mixed with spices into a 1 cm layer on the work surface. It is better to add spices to the flour so that they do not burn, but at the same time give the aroma and taste to the food.
4. Add dried basil to the flour, a little s alt (given that the seasoning is already s alty), ground black pepper. Also, if desired, you can add marjoram, dill, crushed garlic, savory or any other favorite spice.
5. Dip the schnitzel in seasoned flour on both sides. Shake off excess flour, dip the meat into the seasoning and then into the breadcrumbs.
6. After putting the schnitzel on parchment so that it does not stick to the surface.

Baking and garnish

We continue to find out further how to fry pork schnitzel. According to the classic Viennese recipe, it is fried in a pan on both sides in a large amount of lard or vegetable oil. But this makes the food difficult to digest.

So if you want a less greasy and more tender schnitzel, bake it in the oven. But no matter which cooking option you choose, there is one secret trick you need to keep in mind while cooking to keep the breading from falling off the meat.

Before baking or frying, wrap breaded chopped meat with parchment (to polyethylene orfoil will stick to the meat) and send for half an hour in the freezer. Next, line a baking sheet with parchment paper and brush generously with vegetable oil. Put the schnitzel on it, drizzle oil well on top.

Send the blanks to the oven heated to 200 ° C for 40 minutes. to the middle shelf. In 20 minutes. check the schnitzel. If the bottom cooks faster, flip it over.

A classic side dish for Viennese schnitzel is potatoes in any form - fried, mashed, baked whole or in slices, potato salad and so on.

Also, this dish is served with rice, vegetables or green salad. Schnitzel is served on a large plate, garnished with green celery and a slice of lemon.

Interesting facts

• If you need to make many servings of schnitzel, deep-fry it. To do this, heat the oil (1-1, 5 tablespoons) in a frying pan and immerse the pieces of meat in it for 1 minute.
• 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:

• 700g pork;
• one bulb;
• two eggs;
• 100 g vegetable oil;
• black pepper;
• s alt.

Follow these steps:

1. Thaw frozen meat and rinse in cool water.
2. Cut into tiny 0.5 cm cubes.
3. Kminced meat, add chopped onions and raw eggs, pepper and s alt. Mix well.
4. Shape schnitzels 1 cm thick. Put them on a hot skillet with vegetable oil. Fry on each side for 5 minutes.

Easy recipe

Take:

• 120 g flour;
• 400g pork tenderloin;
• a pinch of soda or cultivator;
• 120 g crackers;
• 50g lean oil;
• one egg;
• 50g cow butter;
• s alt.

Cooking process:

1. If the meat is frozen, thaw it in the refrigerator. Remove films, grease, veins, wash.
2. Dry the meat with paper towels.
3. Cut the tenderloin across the grain into 4 1.5 cm thick sheets.
4. Cover each plate with polyethylene and beat with a kitchen hammer. Dry the meat again with a cloth
5. Crack an egg into one bowl, lightly beat with a fork. Pour in a pinch of soda, stir. Pour flour into another bowl, and breadcrumbs into the third.
6. Dip each piece of meat whole in flour, then in egg and breadcrumbs.
7. In a frying pan heated over moderate heat, pour vegetable oil and put a piece of butter. Heat until smoky.
8. Place the schnitzels in the pan, fry for 5 minutes. from each side. Sprinkle with s alt halfway through cooking.

Bon appetit!