Pork schnitzel
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Pork schnitzel - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 boneless pork tenderloin cutlets (700 g) from the top edge of the pork tenderloin, 1 cm thick (trim fat)
- 1/2 tsp salt
- 1/3 cup wheat flour
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup milk
- 3 tablespoons of oil
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Cooking the dish according to the recipe:
- Place the patties between two sheets of parchment paper. Using a mallet or rolling pin, pound them to a thickness of 0.3 cm. Sprinkle both sides with salt.
Sprinkle flour and breadcrumbs on separate sheets of parchment paper. In a bowl, whisk together the egg and milk. Lightly coat the cutlets in the flour, shaking off any excess, then in the egg mixture, then in the breadcrumbs, pressing them down to adhere. - In a large nonstick skillet, heat the oil over medium-high heat.
Add the meat to the pan in batches and cook, turning once, until golden brown, about 3 minutes per side. Transfer the schnitzels to a warm plate. Serve immediately.
Categories:
recipe / Main courses / Meat / German cuisine
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