Pork schnitzel

German pragmatism has turned most of the national dishes into those that fit perfectly into both the daily meal and the festive menu. The schnitzel of pork, delicious and hearty, served to many vegetable and potato dishes, and even just to beer, was not an exception.

The schnitzel is made from a thin layer of meat, whether it's pork, beef or chicken. It does not require a beating and does not look like an ordinary chop. And the meat for schnitzel is chosen depending on the country where it is cooked. For example, the German chef prefers pork, and Viennese veal. This is a win-win dish, and in any case it will turn out juicy and tasty. But if preference is given to the satiety, cook schnitzel from pork. A simple dish has a lot of variations, and some of them we offer to your table.

The original pork schnitzel, especially will please fans of cheese.

You will need:

• 1.5 kg of pork;
• 6 pieces of chicken eggs;
• 200 grams of cheese, preferably of solid varieties;
• 3 cloves of garlic;
• 250 grams of flour;
• Vegetable oil for frying;
• greenery;
• salt pepper.

We cut meat with thin square or rectangular slices, it's the easiest to do this with the meat not thawed to the end. Each piece of pepper and salt. Next, prepare lezones, that is, directly, what will the meat drop before shipment to the pan. To do this, rub finely cheese, add eggs to it, crushed garlic and mix everything well.

Frying pan pre-heated with sunflower oil, which should be quite a lot, 1 cm minimum from the bottom of the pan. Now we take a plate of meat, we roll in flour, in Llezon, again in flour and we set it on a frying pan. Time for cooking will take a little, enough for one minute from each side. You can serve both as an independent dish, and together with other components of the menu.

The next recipe is a pork schnitzel with fried apples slices, very light and useful, but also hearty.

You will need:

• 800 grams of lean pork;
• 1 chicken egg;
• 2 apples, sweet and sour to taste;
• 20 grams of butter butter;
• breadcrumbs;
• greenery;
• salt pepper.

Cut the meat into portions, cover it with salt and pepper and, if necessary, beat off a little. Next, before sending to a hot frying pan, dip into pre-whipped eggs and breadcrumbs. Fry from two sides until a brown crust appears. Cut the apples into slices, and lightly fry. Schnitzel spread on a plate, on top we put slices of fried apples and sprinkle with herbs.

And how to cook a pork schnitzel with an incredibly tasty crust? Use this recipe, which has gained popularity, thanks to the speed of cooking and stunning taste. You probably lost it in the menu of bars or restaurants, and now you can cook yourself - schnitzel from pork in Viennese.

You will need:

• 1 kg of pork;
• 4 chicken eggs;
• 1 tbsp. Flour;
• 1 tbsp. Bread crumbs;
• Sunflower oil for frying;
• salt pepper.

Thin portioned chunks are cut into meat, a maximum thickness of 10 mm. It is desirable that they are the same if possible. And for this it is better to cut the pork along the fibers. Each piece is first dumped in flour, then in pre-whipped eggs, and then thoroughly in breadcrumbs. Salt and pepper can be added to the whipped egg mixture. Oil pour at least 2 cm from the bottom of the frying pan, since it is necessary to cook the schnitzel of pork in Viennese so that it practically floats in it. Well it is heated and fried schnitzel a couple of minutes on each side.

You can sprinkle the prepared dish with lemon juice and decorate with greens. As a garnish, absolutely everything is suitable for him. So be based on your own taste preferences.

Bon Appetit!