The ideal meat for making schnitzels is pork tenderloin. With a slight beating, the meat becomes a little thinner, and the schnitzel turns out to be tender and soft. Be sure to serve the sauce with the cooked schnitzel. A sauce based on mayonnaise, with vegetables and lemon juice - tartare is ideal. It is recommended to serve mashed potatoes or rice as a side dish.
It is necessary
- - 3 pieces of pork tenderloin;
- - 3 chicken eggs;
- - 4 tablespoons flour;
- - 1 small glass of breadcrumbs;
- - pepper, salt to taste.
- - 120 g of mayonnaise;
- - 1 tbsp. finely chopped gherkins;
- - 1 tbsp. capers;
- - 1 tbsp. finely chopped onions;
- - 2 tbsp. freshly squeezed lemon juice;
- - pepper and salt to taste.
Instructions
Step 1
We clean the meat from films and fat and cut into pieces. The piece should be about 100 grams.
Step 2
We wrap each piece of meat with cling film and beat off. The thickness of the meat should be approximately 4-5 mm.
Step 3
Rub the broken pieces with pepper, salt, bread in flour and dip in beaten eggs. Next, bread the meat with breadcrumbs.
Step 4
In a deep frying pan, or cauldron, heat the oil over medium heat. There should be a lot of oil so that schnitzels can swim in it. Dip the meat in boiling oil and fry for 5 minutes on all sides, until fully cooked.
Step 5
Put the finished meat on paper towels. It is necessary to stack excess fat.
Step 6
Cooking the sauce. To do this, add capers, gherkins, chopped onions and lemon juice to mayonnaise. Add salt and pepper to taste.
