A dish for meat eaters and supporters of whole meat without additives, which are often added to minced meat for meat products. Viennese schnitzel is prepared from different types of meat, including poultry, from the sirloin. instagram web viewer Feature - a crust of ground bread crumbs.
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Ingredients:
Pork - 500 g
Breadcrumbs - 2 tbsp. l.
Flour - 2 tsp l.
Egg - 1 pc.
Milk - 1 tbsp. l.
Olive oil - 20 ml
Butter - 30 g
Salt, hot pepper - to taste
Step by step recipe:
For the recipe for the Wiener Schnitzel, use pork pulp (or other fresh meats) and the rest of the listed foods.
Defrost the meat piece beforehand, if necessary. As a rule, workpieces are fried in two types of oil: olive (or any refined lean) and butter.
Use the bread crumbs purchased or of your own production: from dried and ground bread. The composition of the spices can be expanded to your liking.
Pork fillet, cut into portioned steaks, if necessary, separate from excess hard films, fat. First of all, we beat off from both sides, thus, we get more delicate fibers. Rub with salt and ground pepper.
Sprinkle thickly with wheat flour. I recommend placing the schnitzel meat in a food bag, add flour there, pull off the edges of the package and shake the entire contents. The pork will be covered with an even, continuous and thin layer of flour.
In a deep bowl, shake the egg and a spoonful of milk or water until smooth. We dip the meat layers powdered with flour into the egg-milk mixture, turn.
Next, put the wet meat on a plate with bread crumbs - sprinkle completely, without gaps and on both sides.
Heat a frying pan with olive oil and butter over the top heat - fry each Viennese schnitzel until crisp, turn over.
We serve hot pork schnitzels on our own, for example, with vegetables, sauceand pickles or on a slice of bread in the form of a sandwich. And if you need a full dinner or lunch, then boil in parallel mashed potatoes, pasta, rice, buckwheat or some other cereals.
Enjoy your meal!
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