Schnitzel - a dish of Austrian cuisine. This is a thin layer of fried breaded meat with a golden orange crisp. The classic Viennese schnitzel is made from beef. However, to taste schnitzel from low-fat pork is not inferior to him at all.
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You will need
-
- - 500 g pork tenderloin;
- - 1 egg;
- - 100 ml of milk;
- - 2 tbsp. tablespoons of olive oil;
- - 3 tbsp. tablespoons of flour;
- - 0.5 cups of crushed crackers or bread crumbs;
- - 1 lemon;
- - 2 apples;
- - 1/2 orange;
- - 50 g of sugar;
- - 1 tbsp. a spoonful of butter;
- - 0.5 teaspoon ground cinnamon;
- - 0.5 teaspoon ground nutmeg;
- - vegetable oil for frying;
- - salt
- ground black pepper to taste.
Instruction manual
1
Make apple sauce. Peel the apples and cut the seed box. Cut into small cubes. Squeeze the juice from the orange, grate the zest on a fine grater. Combine melted butter, orange juice, zest, sugar, nutmeg and cinnamon.
2
Put the mixture on a small fire. When the mass begins to bubble, pour the prepared apples. Get in the way. Then cover and simmer for about 25 minutes over low heat.
3
Wash the pieces of pulp and pat dry. Cut all the veins. Cut the schnitzel meat into thin slices across the fibers, about 0.5 cm thick. Give the pieces a rectangular shape. Beat pork a little with a kitchen wooden hammer. Make several cuts around the perimeter so that the meat does not lose shape during roasting. Rub each slice with pepper and salt.
4
Beat the egg, olive oil and milk. Roll pieces of pork in flour. Then dip them in the egg and milk mass and roll them thoroughly in breadcrumbs or in soft bread crumbs.
5
Heat vegetable oil in a large skillet. For frying schnitzel it is advisable to use olive oil. You can add a little cream to it if you wish. Put the pork fillet one at a time in a pan and fry for about 3 to 4 minutes over medium heat. In this case, the schnitzel should be completely covered with hot oil. Then carefully, so as not to destroy the breading, turn the piece over to the other side, pour in a little oil and fry for another 4 minutes.
6
Put the prepared pork schnitzels on a plate, pour with fresh lemon juice or serve with a quarter of lemon. Offer apple sauce to the dish. Garnish choose light, for example, fresh, stewed or boiled vegetables, cereals, pasta, fried eggs. Serve a glass of chilled beer or a glass of red wine with a schnitzel.
- http://www.gastronom.ru/recipe.aspx?id=14634
- how to cook pork schnitzel