Almost no holiday table is complete without meat. But in everyday life you can’t live without it either. An excellent option to decorate a dinner with your family or just treat yourself is schnitzel.

This dish originates in Austria and is a layer of meat, thinly pounded, breaded and quickly fried in a frying pan or in the oven. This delicacy can be prepared from any type of meat, but in our country pork schnitzel is especially popular and loved. Let's look at several instructions for preparing this dish step by step with photos and study some of the nuances that will help make the dish especially tasty.

Classic pork schnitzel in a frying pan

The main feature of this delicacy is the large size of the meat piece, about the size of a palm, and, of course, the breading. It usually consists of an egg and crackers. But many other varieties have been invented, including various spices, cheese, and vegetables.

Before you cook pork schnitzel, check out a few subtleties:

  • Experienced cooks advise purchasing meat from the upper part of the animal’s hind legs;
  • You should try to cut the pieces into a rectangular shape and always across the grain;
  • The thickness of the pieces should not exceed 1.5 cm. This will allow the meat to fry well without increasing the cooking time;
  • Breading is a very important part of the dish. It is better to choose coarse crackers larger than a millimeter in size, exclusively from white bread. Thanks to them, the meat will be juicy, with a thick crispy crust;
  • You can make your own breadcrumbs. To do this, grate a 400-gram dry loaf. The crumb should be approximately 5 mm. Place it on a baking sheet with parchment and simmer in the oven at 100 degrees for 7-10 minutes, then stir and leave for another 5 minutes. If the crumbs are too large, you can rub the crackers between your palms to the desired size;
  • The classic version of the dish involves beating pork. But you don't have to do this. Then you need to make small cuts with a knife over the entire surface of the meat so that it does not shrink during frying;

  • The broken piece should have a thickness of no more than 4-6 mm. These are the standards of the famous Viennese dish. It also needs to be slightly cut along the edges and salted;
  • While frying, periodically lift and shake the pan slightly. In order for the meat to be juicy and not dry out, its surface must be constantly in oil.

Now let’s look at the very scheme by which pork schnitzel is prepared in a frying pan. To do this you need:

  • Pork – 650 g (loin is best);
  • Breadcrumbs – 120 g;
  • 2 eggs;
  • Vegetable oil – 140 g;
  • Flour – 80 g;
  • Lemon – 1 piece;
  • Salt, ground pepper and paprika - to taste;

Let's start cooking at home:

  1. Cut the meat into layers 1.5 cm thick and beat with a hammer, preferably with its flat side. For convenience, you can wrap the pieces in film;
  2. In a bowl, make a flour mixture with salt and spices;
  3. We are preparing a special mixture - . To do this, beat the eggs in another container. To make the future dish tender, you can add a little milk and beat the eggs with it. You can also use 15% fat sour cream at the rate of 1 large spoon for 2 eggs;
  4. We reserve the third flat plate for breadcrumbs;
  5. Roll the piece of meat in the mixture from the first bowl, then dip it into the second plate with beaten eggs and immediately place it in breadcrumbs;
  6. We transfer our meat to a frying pan with well-heated vegetable oil;
  7. Fry for 2-3 minutes in boiling oil on each side until browned;
  8. The dish is served hot with a side dish of potatoes or vegetables. Garnished with a slice of lemon.

Pork Schnitzel with cheese breading in a frying pan

An interesting recipe for pork schnitzel, where one of the ingredients for the breading is cheese. You need to prepare:

  • Pork tenderloin – 600 g;
  • Hard cheese – 150 g;
  • Flour – 120 g;
  • 2 eggs;
  • Vegetable and butter - 50 g each;
  • Salt and pepper mixture - to taste;
  • Breadcrumbs.

The cooking scheme is simple:

  1. Prepare the meat in the same way as in the previous recipe, then rub salt and spices into the pieces and leave to soak for 15 minutes;
  2. Pour flour and breadcrumbs into different containers, add three cheeses, and beat the eggs in a separate bowl;
  3. Heat a mixture of oils in a thick-bottomed frying pan;
  4. We roll the pork first in flour, then dip it in the egg mixture, then in grated cheese, and finally in breadcrumbs;
  5. Transfer the pieces to a frying pan with a mixture of boiling oils and fry over medium heat until browned;
  6. We take out the finished schnitzel breaded with cheese and place it on a plate covered with paper napkins. This will allow excess oil to drain. A tasty and satisfying meal is ready.

Chopped pork schnitzel in a frying pan

Another equally popular version of your favorite dish. Includes:

  • Pork (pulp) – 700 g;
  • Breadcrumbs – 160 g;
  • 1 egg;
  • Meat spices and salt - to taste;
  • Sunflower oil – 100 ml;
  • Flour – 100 g;

The cooking process is also simple:

  1. The washed and dried meat is cut into small pieces and transferred to a deep plate;
  2. One egg is driven in here, spices and salt are added. If you don’t really like herbs, you can limit yourself to ground pepper instead;
  3. From small pieces, form several large oval oblong pieces;
  4. Fill a separate bowl with breadcrumbs;
  5. How to fry chopped schnitzel? To do this, heat the oil in a frying pan, place the resulting single pieces of meat in flour, then roll in breadcrumbs and transfer to the frying pan;
  6. The frying process depends on the thickness of the meat, but usually it lasts a little longer than in the first recipe, somewhere up to 7-10 minutes on each side;

Pork schnitzel recipe in the oven

To get a more tender dish that is not greasy or difficult to digest, you can cook pork schnitzel in the oven. To do this you need (per 3 servings):

  • Pork tenderloin – 600 g;
  • Flour – 3 large spoons;
  • Mayonnaise – 4 large spoons;
  • 1 egg;
  • Salt – 1 small spoon;
  • Spices for pork and ground black pepper - half a small spoon;
  • A little vegetable oil;

Cooking pork Schnitzel step by step:

  1. We prepare and beat the meat as in the first recipe;
  2. Coat the pieces with mayonnaise and place in the refrigerator, marinate for half an hour;
  3. Combine salt, spices and flour on a flat plate;
  4. In a separate container, lightly beat the egg;
  5. We take out the pork, then dip each piece into the flour mixture, then into the egg and finally again into the flour;
  6. Preheat the oven to 200 degrees. Grease a baking tray with butter or line it with baking paper and place our meat on it. You can place onion rings on top or grate cheese. It's up to you;
  7. Keep in the oven for 40 minutes;
  8. Serve the finished dish hot with any side dish, be it potatoes, buckwheat or vegetables.

So you have learned all the secrets of how to cook pork schnitzel. This dish will help decorate any holiday with friends, and make simple family gatherings unforgettable.

Video: Cooking classic Viennese Schnitzel

Pork schnitzel is a masterpiece of classic Austrian cuisine. This is a chop covered with a crispy, flavorful crust.

Initially it was prepared from veal, but now this dish has many variations from almost any type of meat. And although his homeland is Austria, he has long won fans around the world.

Schnitzel can decorate any holiday feast. There is no shame in serving it for a birthday, wedding or reception. At the same time, schnitzel will become a dish for a warm family dinner.

It will take about 1.5 hours to prepare pork schnitzel.

This recipe makes the meat spicy and juicy. The crispy breading acts as a shell that keeps all the good stuff inside.

For it we will need:

  • pork neck – 0.5-0.7 kg;
  • chicken eggs – 2 pcs;
  • water – 2 tbsp. l;
  • salt, black pepper;
  • breadcrumbs;
  • garlic – 1-2 teeth;
  • onion – 1 piece;
  • flour;
  • refined sunflower oil.

Preparation:

  1. Take a good piece of neck, it’s good if it is marbled with thin layers of fat. Wash and dry the meat, then cut across the grain as for chops. The thickness of the pieces should be 1.5 cm.
  2. Place the meat on the board. Sprinkle with pepper and salt. Cover with cling film and beat well.
  3. Grind the onion and garlic in a blender. Rub the resulting gruel onto the chops and set aside for 15 minutes to marinate.
  4. Prepare the breading. To do this, take dried white bread without crust and grate it on a fine grater or grind it in a blender. You can take fresh bread, grind it into crumbs and lightly dry it in the oven.
  5. Take two flat plates. Pour flour into one, crackers into the other. In order for the breading to stick, you need a mixture of water and eggs - lezon. Break 2 eggs into a deep bowl, add a pinch of salt and 2 tablespoons of water, beat with a fork.
  6. Dip each chop in flour, then dip in lezon, and then in breadcrumbs.
  7. Heat a frying pan with sunflower oil. Carefully place the schnitzels in the pan and fry for 5-7 minutes on both sides.
  8. After frying, place the finished schnitzels on a paper towel to remove excess oil.

Pork schnitzel can be served with a side dish of potatoes, vegetables, or as a separate dish. It goes well with either red tomato sauce or sour cream with garlic.

Even selective gourmets will enjoy the dish. It turns out tasty, satisfying and very appetizing to look at.

Required:

  • pork pulp – 0.6 kg;
  • cold water - 2 tbsp. l;
  • chicken egg – 1 piece;
  • salt, spices for meat;
  • white bread crackers;
  • Wheat flour;
  • mayonnaise;
  • Refined sunflower oil.

Preparation:

  1. Wash the meat and dry with a napkin. Cut into flat pieces 1.5-2 cm.
  2. Use a sharp knife to score the entire area of ​​the chops. Sprinkle with salt, spices and grease with mayonnaise. Place in the refrigerator for 30 minutes.
  3. In a deep plate, beat the egg with water and a pinch of salt - lezon. Sprinkle flour and breadcrumbs into two plates.
  4. Dip each schnitzel in flour, leisonne and breadcrumbs. Place on a greased baking sheet and place in an oven preheated to 200°C.
  5. Bake for 40-45 minutes.

Chopped schnitzel can be a good alternative to the classic schnitzel made from a whole piece of meat. This recipe will come in handy if you find the meat is not quite suitable for frying chops from it. It is convenient to eat without a knife.

Required:

  • pork – 0.6 kg;
  • salt pepper;
  • eggs – 1 piece;
  • flour – 0.03 kg;
  • crackers – 0.05 kg;
  • vegetable oil.

Preparation:

  1. Wash and dry the pork. Place on a board and cut into 1x1 cm cubes. Then cover with film and beat lightly.
  2. Place the chopped meat in a bag. Add flour, salt and pepper. Shake well so that they are evenly distributed throughout the meat.
  3. Place the pork in a bowl and crack in the egg. Form the mixture into oval “chops” and roll in breadcrumbs.
  4. In a well-heated frying pan, fry the chopped schnitzels in enough oil for 5-7 minutes on each side.

Schnitzel with cheese and tomatoes

As the main dish on the holiday table, you can prepare an elegant schnitzel with cheese and tomatoes. None of the guests can remain indifferent to such a treat.

  • pork tenderloin – 0.7 kg;
  • egg – 1 piece;
  • flour – 0.5 cups;
  • cold water – 2 tbsp;
  • salt, spices;
  • mayonnaise;
  • hard cheese with a fat content of at least 50%;
  • tomatoes – 2 pcs.

Preparation:

  1. Wash and dry the tenderloin. Cut across the grain into 1.5 cm thick pieces.
  2. Gently beat with a hammer and rub with salt and spices. Coat each chop with mayonnaise.
  3. Prepare lezon and flour for breading.
  4. Dip the meat first in flour, then in lezon and again in flour. Place on a baking sheet and place in an oven preheated to 200. Bake for 30 minutes.
  5. Remove the schnitzels from the oven, lightly brush each one with mayonnaise, and top with chopped tomato and grated cheese. Return to oven for another 10 minutes.

Each of these recipes is a combination of simplicity and sophistication.

Let's start cooking with apple sauce. To do this, peel the apple and cut into medium cubes.

For this recipe, it is better to use sour varieties of apples, for example Semerenko.

Now take an orange, cut the fruit in half, remove the zest from one half and squeeze out the juice.


Take the butter, put it in an iron pan or saucepan and melt it over the fire.


Add the zest of half an orange and orange juice to the melted butter. Then add sugar, nutmeg, chopped cinnamon. Mix. Place on the fire and bring to a boil.


Add apples to the sauce and cook for 15 minutes. Don't forget to stir periodically to avoid burning.


Apple sauce is ready.


Let's move on to frying the schnitzel. The purchased tenderloin must be cut across the grain. The width of the slices is 1-1.5 cm. Beat pieces of pork chop one by one with a kitchen hammer, after covering with cling film so that splashes of meat juice do not fly in all directions. The broken pieces should be 5 mm thick. We don’t recommend making them thicker; they won’t cook well.


Mix salt with ground black pepper and a mixture of various peppers. Lubricate the chopped meat pieces on both sides with the prepared aromatic mixture. Some chefs recommend pre-marinating the cut meat slices for 2 hours. You can do this if time permits.


Next, the pieces of meat need to be breaded. To do this, prepare three bowls of food, pour wheat flour into one, breadcrumbs into another, and beat an egg in the third bowl. Now, bread each piece of meat: alternately dip it first in flour, then in egg and then in breadcrumbs.

On a note

  • You can use semolina and corn flour as breading. Cereal flakes, carefully crushed - oatmeal, wheat, buckwheat, rice - are also suitable.
  • If you don’t want to run to the store for a breading mixture, you can make such crumbs yourself. Never throw away stale bread after a feast. Cut it into pieces, dry it well in the oven, and then grind it using a blender or coffee grinder. Both black and white bread will do.
  • To improve the taste, you can add salt and a mixture of spices to the crackers. You can also bread it with crumbs made from crackers and chips.

The breaded meat products are left to be fried in heated vegetable oil. Fry on both sides until a beautiful, golden brown crust forms, about 3-4 minutes on each side. Fire - medium.


Serve the pork schnitzels by pouring pre-squeezed lemon juice and prepared apple sauce over them. As a side dish you can serve boiled potatoes, French fries, pasta, crumbly boiled rice or risotto, pea puree, or porridge from your favorite cereal. Salads made from beets, fresh tomatoes, cucumbers and cabbage go well with the dish.

If you are too lazy to bother preparing the side dish, put a couple of spoons of ready-made canned green peas on the plate, as well as a little ketchup. Pickled cucumbers, tomatoes, sauerkraut, pickled eggplants, any greens, zucchini fried in slices would be appropriate. Apple sauce will not work in this case; it can be replaced with creamy garlic sauce and mustard.

Dancing from the stove to the computer!!

Schnitzel in breadcrumbs is a wonderful weekday lunch or dinner. It prepares quickly and does not require a lot of ingredients for preparation. Can be served with any side dish. Meat schnitzels or chops are a real man's food, a luxurious option when you need to feed not only satisfyingly, but also beautifully. Just imagine, delicious meat in a crispy crust, framed by a scattering of green peas, pieces of red pepper, and all this is complemented by the most delicate mashed potatoes or aromatic new potatoes with garlic and herbs. No man's heart can resist such a culinary masterpiece!

So, wash the piece of meat, dry it with a paper towel or napkins and cut it across the grain into pieces about 1 cm thick. We beat each piece. If the meat is completely without fat, it is stronger, otherwise it may turn out a little dry, if with fat, do not be fanatical, it will still be soft.

Sprinkle the schnitzels with lemon juice, salt and pepper. Beat the milk with the egg. Pour breadcrumbs and flour into a plate. First roll the schnitzel in the breading mixture. Then dip in the egg-milk mixture.

Are all the schnitzels breaded? Let's move on to frying. Place the frying pan on the fire, pour in the oil and wait a little until it heats up well. Place the schnitzels and fry for 2-3 minutes on each side. If the breading “lays down” well, then there will be no unpleasant surprises with hissing and splashing of oil in all directions. The thinner you pound the meat, the faster it will cook. When in doubt, cut off a small piece and try. That's all, the schnitzels are ready.


Tips for the recipe:

If it so happens that there are no eggs, no flour, no crackers in the house, then a well-beaten thin piece of meat can be fried anyway. The main thing is not to overcook in the pan so that the schnitzel turns out juicy and aromatic, since without breading the meat quickly loses its juice;

It is also not necessary to bread it in breadcrumbs; you can roll it only in flour, or in flour and egg, or even just in egg;

You can use any spices you like best. Try spreading the meat with mustard, honey or soy sauce before breading - the taste of the schnitzels will be different every time.

Pork schnitzel is an excellent treat for both festive and everyday tables. Our recipes will help you find new ways to prepare this dish using a variety of ingredients - from the simplest to the most unusual.

Fry meat in a frying pan simply, quickly and deliciously.

Ingredients for 800 grams of pork:

  • oil (olive or vegetable);
  • one hundred grams of cheese (semi-hard);
  • salt, spices.

Cooking method:

  1. The pork flesh is washed under running water, and after the water has drained, the meat is additionally blotted with a napkin.
  2. On the cutting table, cut it into flat portioned pieces, lay them out and beat them on both sides.
  3. After this, sprinkle the workpieces with salt and roll in seasonings.
  4. Fry in a well-heated frying pan over high gas, first on one side, and then turn over with a wooden spatula and fry the pork on the other.

Place the finished schnitzels on a large flat dish. If desired, you can sprinkle them with grated cheese while the meat is still hot.

How to cook a meat dish in the oven

Bake pork schnitzel with potatoes and mushrooms in the oven according to the recipe below.

Ingredients for 600 grams of pork pulp:

  • onions – 2 pcs.;
  • champignons (or other mushrooms) – 200 g;
  • ground pepper;
  • milk – 0.2 l;
  • potatoes – 7 pcs.;
  • grated cheese;
  • two eggs (C1);
  • salt;
  • wheat flour – 60 g;
  • fat for lubrication.

Cooking method:

  1. The pork is washed and lightly dried. Lay out on a wooden board and cut into flat pieces. On a flat surface, beat the meat with a hammer on each side. Salt, rub with spices and pepper.
  2. The pre-prepared meat is lightly fried on both sides in a frying pan.
  3. Peeled potatoes are washed, cut into discs and lightly fried in another frying pan.
  4. The mushrooms are chopped, then they are fried in a frying pan. The onion is cut into half rings.
  5. Break the eggs into a bowl, mix them with milk (warm), add two tablespoons of flour and grated cheese.
  6. Place the meat in the middle of the baking dish. Potatoes are placed along the edges around the schnitzels and generously sprinkled with mushrooms. Pour the milk-egg mixture on top and sprinkle with chopped onions.
  7. The dish is placed in the oven and baked for half an hour. Bon Appetit!

Before frying pork schnitzel in a frying pan, remove the veins from the meat - this way it will not lose its shape. In addition, the fewer veins in the pulp, the tastier the dish will be.

Chopped pork schnitzel

Tired of whole cuts of meat? Prepare chopped schnitzel from young pork meat.

Ingredients:

  • kilogram of pork;
  • four onions (onions);
  • sour cream – 1 glass;
  • 1 – 2 eggs;
  • seasoning;
  • one clove of garlic;
  • 1 – 2 tbsp. spoons of wheat flour;
  • salt;
  • optional, 500 grams of mushrooms.

Cooking method:

  1. The meat is washed, cut into small rectangles and placed in a deep bowl.
  2. The onion is peeled and finely chopped. The garlic is squeezed through a grinder and both vegetables are added to the meat.
  3. The composition is salted, peppered, eggs are beaten in, sour cream and flour are added and mixed.
  4. The meat is fried in a frying pan greased with oil. If desired, you can also mix it with finely chopped mushrooms - it will turn out even tastier. Spoon the mixture like pancakes. Bon appetit!

Recipe for cooking in a slow cooker

If you have very little time, and guests are already on the doorstep, you can cook schnitzel in a pressure cooker with the addition of potatoes and mushrooms.

Ingredients:

  • half a kilogram of pork pulp;
  • mushrooms – 200 grams;
  • sour cream – 150 grams;
  • potatoes – 5 – 6 pieces;
  • salt, spices;
  • vegetable oil;
  • fresh greens.

Cooking method:

  1. The meat is cut into flat, preferably square pieces and beaten on both sides.
  2. Lubricate the multicooker bowl with vegetable oil, turn on the “Frying” function and fry the meat pieces on each side.
  3. At this time, finely chop the mushrooms. Peel the potatoes and cut into strips. Chop the onion.
  4. The prepared ingredients are placed on the meat in a slow cooker. Add salt, pepper and seasonings to taste.
  5. Close the lid and cook until all the products are ready in the “Stew” mode. When ready, sprinkle the dish with finely chopped fresh herbs.

When beating meat, cover it with cellophane or cling film - this will prevent splashes from flying around the kitchen.

Breaded

For variety, bread the pork schnitzel in breadcrumbs.

Ingredients for 700 grams of pork pulp:

  • oil (olive) – 50 grams;
  • cream – 0.1 l;
  • 50 – 60 g wheat flour;
  • half a liter of water;
  • breadcrumbs;
  • salt, seasonings.

Cooking method:

  1. The meat is washed, cut into pieces, laid out on a flat surface and beaten on both sides.
  2. Breadcrumbs are mixed with cream, a little flour is added and salt is added.
  3. Heat a greased frying pan well.
  4. The meat is rolled in the prepared mixture on both sides and quickly placed in a hot frying pan. Fry the workpieces with the lid closed on high gas on each side. Breaded schnitzel is ready!

Cooking like a minister

In tsarist times, this pork dish was called “royally”, but today it is a little more modest – ministerial. Let's share the recipe.

Ingredients:

  • kilogram of young pork pulp;
  • potatoes – 5 – 6 pcs.;
  • cooking oil (this is important!);
  • bulb onions;
  • mushrooms – 200 – 300 grams;
  • mayonnaise sauce;
  • semi-hard or hard cheese.

Cooking method:

  1. The meat pulp without veins is cut into flat rectangular slices. Lightly fry them in a frying pan greased with cooking oil.
  2. Place the meat on a baking sheet or other baking dish.
  3. Peeled potatoes are cut into slices and covered with meat, laying them beautifully and evenly.
  4. Finely chop the mushrooms and onions and sprinkle them over the meat and potatoes. The dish is salted, seasoned, smeared with mayonnaise sauce (no more than 67% fat) and sprinkled with grated cheese.

The future schnitzel is sent to the oven to bake until it has an appetizing crust.

Pork chop schnitzel

To diversify a boring menu, cook pork schnitzel in the oven according to a French recipe.

Ingredients:

  • pork pulp (half a kilo);
  • potato;
  • three onions;
  • grated cheese – 300 grams;
  • mayonnaise;
  • salt, spices.

Cooking method:

  1. The meat is washed and left to dry. After twenty minutes, it is cut into portions with a sharp knife - flat pieces. They are lightly beaten, salt and seasonings are rubbed in and left to soak in spices for twenty minutes.
  2. Meanwhile, finely chop the onion and fry until golden in a frying pan. Peeled potatoes are chopped into slices and mixed with salt and seasoning.
  3. Pieces of meat are placed in a baking dish or on a baking sheet, and potatoes are placed on it. Spread the fried onions evenly, grease with mayonnaise sauce and sprinkle with grated cheese.

The schnitzel chop is placed in the oven to bake for half an hour. The dish is ready!

Ingredients for half a kilo of pork:

  • onion - two heads;
  • potatoes – 500 grams;
  • salt, spices - to taste.

Cooking method:

  1. Pork meat is washed under running water and thinly sliced. Place it on the table and beat it with a special hammer.
  2. Peel the potatoes and cut them into circles, and the onions into half rings.
  3. Cut the foil to a size of 20x20 centimeters. They make a dozen of these blanks. Each sheet is greased with oil, meat, potatoes, onions are placed on it and sprinkled with spices. Wrap the foil tightly. This is done alternately with each piece of meat.

    4. Ingredients for half a kilo of pork:

  • ham – 60 grams;
  • onions - two pcs.;
  • flour – 15 – 20 g;
  • sour cream - a glass;
  • cheese – 150 g;
  • water or milk - if necessary;
  • seasonings, salt.

Cooking method:

  1. The meat is washed, cut with a sharp knife and lightly beaten.
  2. The onion is chopped and fried in a frying pan with oil.
  3. The ham is cut into strips, mixed with onions and sour cream. Add grated cheese, flour, a little milk or water.
  4. Place pieces of meat in the mixture from the previous step and fry them in a frying pan. Thanks to the large number of ingredients, the dish turns out tasty and satisfying, so it can be served without a side dish.

If you are not a fan of fatty foods or are on a diet, when baking meat in the oven, place it not on a greased baking sheet, but on a Teflon mat. It does not need to be oiled and the meat turns out fried in its own juices.

Also, if the meat has too much fat, place it in a hot pan, fat side down. This will melt the excess fat, but at the same time the pulp will remain juicy.

This is how you can cook juicy, flavorful pork schnitzels with millet, literally in an hour. This dish is suitable for both family dinners and gala dinners. And most importantly, it requires a minimum of ingredients and is easy to prepare.