In Russian, schnitzel is translated as tenderloin. The classic German schnitzel is made from pork only.
It is necessary
- - 1 kg of pork
- - 1 egg
- - 50 g bread crumbs
- - salt and pepper to taste
Instructions
Step 1
First, take a piece of meat, remove the fat to make lean pork.
Step 2
Cut it across the grain into slices about 2 cm thick, and then cut it halfway through so that the "butterfly" comes out.
Step 3
Season the finished pieces with salt and pepper to taste, place on a cutting board and cover with plastic. Then beat with a meat hammer to a thickness of 5 mm. The polyethylene will keep the juice from splashing and the seasonings will be absorbed better.
Step 4
Next, make a three-layer breading: the first layer is flour, the second is an egg, the third is crackers.
Step 5
Next, prepare the resulting pieces.
Step 6
There are two cooking methods: the first is deep-fat, the second is in a pan.
Step 7
Better to fry in a pan. To do this, melt the trimmed lard into fat. The pieces should be completely immersed in fat or oil. The meat is cooked for about 10 minutes over medium heat. You do not need to turn the meat.
Step 8
The second way is easier - deep fat. At a butter temperature of 160 degrees, deep-fry the pieces of meat and cook for 10 minutes.
Step 9
Of course, you can fry the meat like simple cutlets, but this will no longer be a schnitzel, but a simple chop.
