|Pork — 400 g .|
|Egg — 1 pc.|
|Milk — 50 g .|
|Pepper — to taste|
|Breadcrumbs — 0.5 tbsp .|
|Flour — 80 g .|
|Salt — to taste|
Breaded schnitzel is very tasty, it will appeal to those who like a fried crust. But inside the meat remains tender, juicy.
How to cook Fried Pork Schnitzel
Schnitzel is translated from German as «cut». The meat is cut thinly. Initially, this was the name of a dish of Viennese cuisine, which was prepared from veal. The dish came to Russia at the beginning of the XX century . Now it is prepared from various meats, chicken and pork are used. The schnitzel differs from the chop in that the meat does not necessarily need to be beaten off. It is cooked and chopped. If the schnitzel is cooked correctly, it has a golden color and a crispy crust.
Spread the thinly sliced pieces of meat on the cutting board, beat it well with a hammer. If there is no special hammer, you can beat it off with a rolling pin or the blunt side of a knife. To prevent small pieces from flying apart, you can cover the meat with a film.
Beat the egg lightly with milk with a fork.
The beaten pieces of pork are initially rolled in flour, then in an egg-milk mixture and, last of all, in breadcrumbs. Add salt and pepper.
You need to pour enough oil into the pan, heat it well. Put the pieces of meat and fry alternately from 2 sides to form a golden crust. Do not cover with a lid. The fire is medium, so that the meat has time to cook. The roasting time is about 5 minutes on both sides.
Schnitzel can be served with a side dish of vegetables, sauce and herbs.