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Pork schnitzels

Pork schnitzels


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We start with the muscle, which must be very well cleaned of skin. Cut thicker pieces of muscle, and beat them well on both sides (with the hammer for snails). Then season with salt and pepper each piece of muscle on both sides. Put the flour in a plate and beat the eggs in a bowl. We give each piece through flour, egg, flour. In a pan add about 80 ml of oil. Leave it until the oil heats up well, and add the snails, one by one.

When they are browned, turn them over and fry them on the other side until they turn brown.

We take them out on the kitchen napkins, to absorb the excess oil and serve them hot with a fresh salad! :)



2. Pork chops with apples

Photo source
  • 4 pork chops (approximately 600g)
  • 1 large apple
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 125ml of apple juice
  • 125ml of cream
  • 1 teaspoon dried thyme
  • 1 teaspoon of food starch
  • salt and pepper (to taste)
  1. Mix the oil, thyme, salt and pepper in a bowl. Add the chops and leave in the sauce, marinating for 15 minutes. Wash, clean the apple and cut into thin slices.
  2. Heat a large frying pan and fry the chops over medium heat for 4 minutes on each side, then remove and keep warm.
  3. Reduce the heat, add the butter in the same pan and fry the apple slices until they turn brown. Then remove and keep warm with the meat.
  4. Mix the starch, apple juice and cream, pour into the pan and bring to the boil, stirring until the sauce begins to thicken. Pour over the chops and apple slices and the dish is ready to serve.

Romanian recipes to your taste: Transylvanian pork schnitzels with potatoes and leashes

From the Transylvania rich in flavors - a kind of Babel Tower of dishes, because so many ethnic groups boiled their traditional dishes on his stove - from this fantastic Transylvania I chose a not at all complicated recipe. One of those delicious Romanian recipes. You will tell me that you are waiting longer for this Monday morning, but this pork chop with potatoes and leashes - pasta specific to any Transylvanian village, is no small thing either.

You need, first of all, a nice pork chop, about three quarters of a pound, to which you add: 300 g of white onions, half a glass of oil, 200 g of carrots and 100 g of parsley root, a pound of potatoes, a few tablespoons of tomato broth, a cup of white flour, sifted to make it more aerated, two eggs, greens, pepper and salt.

Chops, cleaned of vines (and from the bone) fight well with what the Transylvanian calls & # 8230 “batșnițel” (and the locals call it schnitzel hammer). To thin it evenly and not "break" the fiber, place a plastic wrap over the meat before you start beating it. Pass the chops through a little flour and fry them in oil, then take them out on a plate (possibly, on an absorbent towel, to leave the fat).

In the oil left over from frying the schnitzels, brown the onion (finely chopped) and add the roots, cleaned and cut into thin slices. Put the lid on, let it simmer a little. Add the tomato paste mixed with a little water to "turn off" the frying. Make a sauce, which suits the taste of salt and pepper, place the pork chops on top, and overturn all the potatoes (peel, wash and cut into cubes suitable for small). If necessary, add a little more water and let everything simmer under the lid.

From the rest of the flour, eggs and possibly a little water, prepare a dough for the cakes (wide and short noodles). Stretch the sheet and cut the cords (suitable for wide and long, usually rhomboidal in shape, with a side of 2 cm). Boil the cakes in salted water, then drain and add to the pan with the meat and potatoes. Let it boil together for about a quarter of an hour, then sprinkle plenty of greens (parsley and dill) and bring to the table while hot.


You need to know this! Complete guide to beef, pork and lamb!

Team Bucătarul.eu gives you a complete guide to sorting beef, pork and lamb, so you can easily choose the pieces of meat depending on the recipe you want to cook.

Thanks to this guide you will know how the animal can be sliced, the components and the dishes that can be prepared from them. We wish you delicious and varied culinary experiences!

1. Throat. It is used in the preparation of soups and fillings.

2. Back. It is used in the preparation of soups, roasts and goulash.

3. Antricot. The ribs are used in the preparation of soups, and the meat - steak.

4. Sparrow. Beef steak - whole piece (roast beef) or steak in thin pieces, and thin strips of sparrow are used in soups, goulash, roasts.

5. Muscles. Steak, rib muscles - soups, stews.

6 - 7. Pulp. Stewed and boiled meat, roasts, schnitzels, soups, soups, inside - beef stroganoff.

8. Chest head. Transparent soups and broths, without ribs - roasts and steaks.

9. Chest - you can boil, salt and smoke.

10. Meatballs - stuffing (minced meat).

11 - 12. Front brush and back brush - both sides can be suppressed.

1. Back - steak, stewed meat, minced meat for roasts, soups, broths.


Stop using pork tenderloin for schnitzels! This meat dish is much tastier and fuller.

& # 8220Pork fingers with cucumber and cheese & # 8221 is a very tasty and economical appetizer that will beautify the holiday meal. This snack is quite simple and quick to prepare, looks appetizing and has an original taste. During baking, the cheese melts and gives the rolls a delicate and creamy taste, and the pickled cucumbers give a spicy and slightly crunchy note. Astonish your guests with this unique appetizer!

Pork fingers

INGREDIENTS

-100-130 g of hard cheese

-2 tablespoons lemon juice

-salt and ground black pepper to taste

METHOD OF PREPARATION

1. Wash the meat, dry it and cut it into thin slices.

2. Place each slice of meat between 2 strips of cling film. Beat the meat.

3. Season the meat with pepper and sprinkle with lemon juice. Then put the meat in a bowl and marinate for 30 minutes.

4. Cut each cucumber along into 4 parts. Cut the cheese into straws.

5. Salt the beaten meat and season it again with pepper.

6. Place a piece of meat on a mincer and place the marinated cheese and cucumber on one side.

7. Roll the filling into a roll. Wrap it with thread. If you do not have food thread, then fix it with toothpicks.

8. Heat the oil in the pan and fry the rolls formed on both sides.

9. Preheat the oven to 180 degrees, place the rolls in a baking dish and bake for 12 minutes.


Pork snails

The pork muscle is cut into suitable slices, then lightly beat each slice with a sledgehammer. Season with salt (vegeta) and pepper and leave for 15-20 minutes. Beat eggs with salt (vegeta) and pepper.

Give each slice of meat through the flour, then through the beaten egg and finally through the breadcrumbs, and lightly press the surface of the schnitzel to adhere the breadcrumbs as well as possible. Fry on both sides for 3-4 minutes in hot oil. Drain on paper towels. It can be served plain or with various garnishes. Good appetite!

Pork snails

To be honest, I prefer the chicken breast slices :)), but the pork ones are also very tasty.

PIG FLAT SNITES

Wash the meat well, wipe it well with water. Place a piece of plastic wrap on the shredder


Pork schnitzels with breadcrumbs

Hey.
I also have a new idea for diet recipes.
I admit, I need them and I know that if you make a category of them I find them easier because I pass almost daily to read you.
What do you say, I exaggerated with this request?

Anelise, the breadcrumbs do not really influence the meat in the slices. It just makes the crust a little crispier.
Devourer, there is nothing exaggerated in your request. I also thought of making some additional categories, such as fasting recipes, vegetarian recipes, diet recipes. But I said to wait for more recipes to be collected, so far there are too few. One problem would be that I don't really cook diet recipes: D Or, if I cook them, I do it by pure chance - I don't even know if they are dietetic or not :)

I have a question, for snails in general, when you beat eggs (for snails) do you put water or flour? that I had a very heated discussion with a young lady, who liked to give advice in the kitchen. Just an honest opinion.

I don't put anything when I beat eggs for snails, otherwise I would have written in the recipe. It is possible that the young lady was right, there are so many tricks and options in the kitchen to cook the same recipe, that you can never learn them all.


Fluffy schnitzels - My favorite schnitzel recipe. I always do that

The easier they are to prepare, the more delicious they are!

• 1 kg chicken breast
• 2-3 pesmet dogs
• Beat 2 eggs
• a can of oil
• pepper, salt
• other spices, to taste

1. Beat eggs with a pinch of salt and pepper.
2. Bone the chicken breast, wash it and then gently wipe it with some absorbent kitchen towels. This removes excess water.
3. Cut the meat to get smaller slices.
4. Beat each with a kitchen hammer and season with salt and pepper.
5. Heat the oil.
6. Pass each piece of meat through the breadcrumbs, then through the egg and the breadcrumbs and fry it

If you want to make pork slices, here's how to make them like in a restaurant:
Necessary ingredients: pork shoulder, pork neck, cheese, lettuce, cherry tomatoes, lemon, boiled potatoes, parmesan, eggs, breadcrumbs, white flour, salt and pepper.
Three parts of pork neck, one part of pork shoulder and half of the amount of meat we put cheese, the first time we will take the meat, we will cut it into smaller pieces, then we will put it in the blender.
We clean the skin, we leave the fat because we need fat in all this snail to come out juicy, that's why I use the neck and shoulder of pork, which are a little fatter than the chop.
Then chop the meat with a robot, and when it is almost ready, add the diced cheese.
Season with salt and pepper, then mix the composition very well until the eggs are incorporated.
We have to be careful with salt. If we have a cheese that is a little saltier, then let's be careful not to put too much, we can also put chilli if we like it spicy or a certain cheese, we will now make two pieces of schnitzel, we will shape them a little by hand.
As in the case of classic snails, line the pieces of meat with flour, then pass them through egg and breadcrumbs.
In the meantime, prepare the garnish!
We will peel two or three boiled potatoes in the peel, we will just fry them in a little olive oil, and at the end we will throw some grated Parmesan cheese on top, salt, pepper and it is ready. A very simple, fast and very good gasket.
For the salad, break up some fresh leaves that you mix with the cherry tomatoes cut in half, then add a little olive oil, lemon juice and salt.
Your lunch or dinner will be ready in no more than 30 minutes!


3 Fry the meat

Choose a pan with a larger diameter (26-30 cm) and heat 500 ml of frying oil , so that a layer of at least 2 fingers results. During this time, pass each slice of meat through the flour, then through the beaten eggs, then through the mixture of breadcrumbs and greens. Prepare 3 & # 8211 4 schnitzels in advance so that you can put them directly in the pan.

Fry the schnitzels for 4 minutes on each side, over medium to low heat. Even if you cook them in an oil bath, you can quickly notice that the bottom will always be crispier than the top. Finally, remove the schnitzels in a bowl lined with napkins to absorb excess oil.


Monday's recipe. Transylvanian pork schnitzels with potatoes and leashes (Romanian recipes to your taste)

From the Transylvania rich in flavors - a kind of Babel Tower of dishes, because so many ethnic groups boiled their traditional dishes on his stove - from this fantastic Transylvania I chose a not at all complicated recipe. One of those delicious Romanian recipes. You will tell me that you are waiting longer for this Monday morning, but this pork chop with potatoes and leashes - pasta specific to any Transylvanian village, is no small thing either.

You need, first of all, a nice pork chop, about three quarters of a pound, to which you add: 300 g of white onions, half a glass of oil, 200 g of carrots and 100 g of root parsley, a pound of potatoes, a few tablespoons of tomato broth, a cup of white flour, sifted to make it more aerated, two eggs, greens, pepper and salt.

Chops, cleaned of vines (and on the bone) fight well with what the Transylvanian calls. "Old man" (and the locals call it a schnitzel hammer). To thin it evenly and not "break" the fiber, place a plastic wrap over the meat before you start beating it. Pass the chops through a little flour and fry them in oil, then take them out on a plate (possibly, on an absorbent towel, to leave the fat).

In the oil left over from frying the schnitzels, brown the onion (finely chopped) and add.

Read on ANTENA SATELOR the details of this delicious ROMANIAN RECIPES


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