What is schnitzel, you ask? Schnitzel is a fragrant puck from meat or chicken minced meat, sprinkled with breadcrumbs and fried in oil. The recipe for schnitzel came to us from Germany and immediately fell in love with the Russian people. This is a real delicacy and decoration of any festive table or just a family dinner. Schnitzel served with any side dishes. Be it potatoes, cabbage, vermicelli or beans.
Fried Schnitzel Recipe for Minced Meat
Schnitzel is usually made from scraps of meat, or from special cutlet meat. You can also add a soaked loaf to the minced meat, which will give the schnitzel a more gentle and mild taste.
How it is correct and tasty to cook schnitzel from ground meat? So, let's get started!
Ingredients:
- meat (it is better to take pork) - 1 kg;
- onion - 2 pieces;
- garlic - 1 piece;
- bread crumbs - 100 g;
- loaf - 50 g;
- vegetable oil - 100 g;
- salt, pepper - to taste.
Preparation
We take pork trimmings, onions, garlic and scroll all together through a meat grinder. Then scroll in the meat grinder loaf, previously soaked in water or milk. Before turning the loaf, squeeze a little of the excess liquid out of it.
Ready mixed minced and thoroughly salted and peppered, doing it to your taste. You can also add a flavor of hops-suneli for a larger flavor, but it is personally your taste.
Then take our minced meat and divide it into equal portions. At the same time, the portion should be about 2 times larger than for a regular cutlet. Next, each serving of minced meat is carefully rolled in breadcrumbs and we form small sausages similar to sausages. Breadcrumbs very well preserve the juiciness of stuffing. We put the meat pieces on the cutting board and using a knife with a wide blade, press it down, forming a cake so that one horse turns sharp and the other one is blunt.
How to fry a schnitzel further?
We put the raw raw schnitzel into a preheated pan, having previously poured vegetable oil on it. Fry the meat patties on both sides until a golden crust appears about 15 minutes. After you turn it to the other side, you can cover the frying pan with a lid, so that the schnitzel is thoroughly steamed inside. The readiness of the dish is defined as follows: we take a fork or toothpick and gently pierce the schnitzel. A ready-made schnitzel is followed by a transparent giraffe and does not "cover".
We serve ready-made schnitzel from minced meat to a table with any garnish or as an independent dish. To enhance the taste, you can submit to the meat schnitzel ketchup or mustard - this is an amateur.
If you use chicken meat instead of minced meat, then you will get a less caloric, very delicate, melting in your mouth schnitzel from chicken ground meat. Try it and see for yourself!
Schnitzel in the multivark
Ingredients:
- ready schnitzel (frozen) - 3 pieces;
- tomato - 1 pc .;
- cheese - 100 g;
- mayonnaise - to taste;
- vegetable oil - 50 g;
- salt, pepper - to taste.
Preparation
How to make a schnitzel in a multivariate? Everything is very simple. We make schnitzels according to the past recipe, we freeze them for the time being
In a bowl multivarka pour the vegetable oil and put the program "Meat" at 125 degrees, time 30 minutes. We wait for 2 minutes, while the oil is warmed up, and we spread frozen schnitzels. Cover the lid and wait 15 minutes, until it fires on one side. Then turn our cutlets, salt, pepper, grease with mayonnaise, spread the tomatoes cut into slices and cover with grated cheese. We close the multivar with the lid and prepare it for the signal. Juicy and insanely delicious schnitzel under a cheese cap is ready! Bon Appetit!