Pork schnitzels

They don’t look much like Viennese schnitzels, whose size is at least like a 46-size shoe, but they are so delicious and classics, classics, classics ….

We’ll prepare them again some other day 🙂 Mmmm… Tasty!

 

AnnieAuthorAnnieCategoryDifficultyIntermediate

INGREDIENTS:

 500 g pork fillet
 salt for sprinkle the shnitzels
 black pepper for sprinkle the shnitzels
 2 eggs
 100 g flour
 100 g breadcrumbs
For the baby potatoes garnish
 500 g baby potatoes
 1 cup water
 3 vegetable or olive oil
 salt to taste

Prep Time5 minsCook Time40 minsTotal Time45 mins

 

DIRECTIONS:

1

Take the meat out of the refrigerator.

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2

While the meat is still relatively cold, cut it into thin slices about 1 cm thick.

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3

Place each slice between two layers of fresh storage foil.

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4

Using a steak hammer or a rolling pin, beat the shnitzels until they get as thin as possible (about 2-3 mm.)

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5

Sprinkle the ready schnitzels with salt and pepper.

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6

In 3 relatively wide and deep plates prepare: flour, broken eggs and breadcrumbs

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7

Take a schnitzel and dip it in the flour.

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8

Turn the schnitzel. Shake off the excess flour.

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9

Dip the schnitzel in the broken eggs.

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10

Finally put the schnitzel in the breadcrumbs and cover it completely.

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11

Fry in heated oil on medium heat.

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12

After frying the schnitzels, place them on a grid covered with a napkin, which will soak up the excess fat.

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For the baby potatoes garnish
13

Put the washed baby potatoes in a casserole. Season to taste and add the water and the fat. You can cover with a lid. Stir the potatoes periodically until they get soft and until the water evaporates. Then they get fried in the remaining fat. Once they turn red, they are ready.

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14

Put the potatoes in a separate bowl or as a garnish to a main course.

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15

Serve the ready schnitzels with baby potatoes or other garnish you desire. Bon appetit!

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If I can do it, so can you!
Bon appetit!

 

Ingredients

 500 g pork fillet
 salt for sprinkle the shnitzels
 black pepper for sprinkle the shnitzels
 2 eggs
 100 g flour
 100 g breadcrumbs
For the baby potatoes garnish
 500 g baby potatoes
 1 cup water
 3 vegetable or olive oil
 salt to taste

Directions

1

Take the meat out of the refrigerator.

Свински шницели

2

While the meat is still relatively cold, cut it into thin slices about 1 cm thick.

Свински шницели

3

Place each slice between two layers of fresh storage foil.

Свински шницели

4

Using a steak hammer or a rolling pin, beat the shnitzels until they get as thin as possible (about 2-3 mm.)

Свински шницели

5

Sprinkle the ready schnitzels with salt and pepper.

Свински шницели

6

In 3 relatively wide and deep plates prepare: flour, broken eggs and breadcrumbs

Свински шницели

7

Take a schnitzel and dip it in the flour.

Свински шницели

8

Turn the schnitzel. Shake off the excess flour.

Свински шницели

9

Dip the schnitzel in the broken eggs.

Свински шницели

10

Finally put the schnitzel in the breadcrumbs and cover it completely.

Свински шницели

11

Fry in heated oil on medium heat.

Свински шницели

12

After frying the schnitzels, place them on a grid covered with a napkin, which will soak up the excess fat.

Свински шницели

For the baby potatoes garnish
13

Put the washed baby potatoes in a casserole. Season to taste and add the water and the fat. You can cover with a lid. Stir the potatoes periodically until they get soft and until the water evaporates. Then they get fried in the remaining fat. Once they turn red, they are ready.

Свински шницели

14

Put the potatoes in a separate bowl or as a garnish to a main course.

Свински шницели

15

Serve the ready schnitzels with baby potatoes or other garnish you desire. Bon appetit!

Свински шницели

Pork schnitzels – recipe
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