Today’s lunch offer is SCHNITZELS. But not with minced meat as some prepare them in Bulgaria, but with pork meat, gently thinned with a hammer. My family likes them very much at home and I prepare them often. You should try it, too!
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Take the meat and cut it into thin slices (transverse to the muscle fiber), not thicker than about 1 cm.
Take the meat out of the fridge immediately before you start cutting it, because it is much easier to cut when the meat is cold.
If you feel that you will not be able to cope with that task, you can ask the butcher to do it for you, giving him a nice smile. 😉
Prepare a piece of household nylon wrap. Place a slice of pork on the foil and then cover it with the other half of the foil.
Using a steak hammer, carefully pound the meat, thinning it evenly as thin as possible to about 1-2 mm thick.
I would advise you to choose a time range in which the dissatisfied neighbor will not fly over to complain that you make a lot of noise. It is quite a noisy procedure, I assure you :).
In a deeper plate, break the eggs and add the soy sauce. Mix well with a fork.
(It looks like a broad-smiling man, doesn't it?)
In a wide and relatively deep plate, add the breadcrumbs, the white and corn flour.
Add the salt.
Add the freshly ground black pepper.
Mix well.
Before you start frying the schnitzels, arrange the plates next to each other. you don't want to make long egg marks all over the kitchen, do you? 🙂
Take a thin slice of meat and roll it well in the flour mixture on both sides. Shake the excess flour.
Now dip the schnitzel in the beaten eggs on both sides.
Now return the schnitzel to the flour mixture and roll again on both sides, shaking off again the excess.
If you want a thinner cover layer, skip the second roll in flour.
Fry the schnitzels in hot fat in a pan. It is very important to fry the schnitzels over medium heat, because if you do it over high heat, the cover will burn and the meat inside will remain raw.
Well, I don't think I need to remind you to fry the schnitzels on both sides, right? 😉
Fry until golden brown.
Place them on a wire rack lined with household paper to drain off the excess fat.
Put in a plate.
Serve while still warm.
Choose your favorite side dish.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Take the meat and cut it into thin slices (transverse to the muscle fiber), not thicker than about 1 cm.
Take the meat out of the fridge immediately before you start cutting it, because it is much easier to cut when the meat is cold.
If you feel that you will not be able to cope with that task, you can ask the butcher to do it for you, giving him a nice smile. 😉
Prepare a piece of household nylon wrap. Place a slice of pork on the foil and then cover it with the other half of the foil.
Using a steak hammer, carefully pound the meat, thinning it evenly as thin as possible to about 1-2 mm thick.
I would advise you to choose a time range in which the dissatisfied neighbor will not fly over to complain that you make a lot of noise. It is quite a noisy procedure, I assure you :).
In a deeper plate, break the eggs and add the soy sauce. Mix well with a fork.
(It looks like a broad-smiling man, doesn't it?)
In a wide and relatively deep plate, add the breadcrumbs, the white and corn flour.
Add the salt.
Add the freshly ground black pepper.
Mix well.
Before you start frying the schnitzels, arrange the plates next to each other. you don't want to make long egg marks all over the kitchen, do you? 🙂
Take a thin slice of meat and roll it well in the flour mixture on both sides. Shake the excess flour.
Now dip the schnitzel in the beaten eggs on both sides.
Now return the schnitzel to the flour mixture and roll again on both sides, shaking off again the excess.
If you want a thinner cover layer, skip the second roll in flour.
Fry the schnitzels in hot fat in a pan. It is very important to fry the schnitzels over medium heat, because if you do it over high heat, the cover will burn and the meat inside will remain raw.
Well, I don't think I need to remind you to fry the schnitzels on both sides, right? 😉
Fry until golden brown.
Place them on a wire rack lined with household paper to drain off the excess fat.
Put in a plate.
Serve while still warm.
Choose your favorite side dish.
Enjoy! 🙂
