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Print Recipe
Pork Schnitzel Recipe
I would call it Vienna schnitzel, but the real Austrian schnitzel is made from veal. So this dish is rather an improvisation on the theme of Austrian schnitzel. Although in Germany in one of the restaurants on the menu was marked "schnitzel Viennese pork", it was served to us. Apparently, not only in the home, but also in the restaurant kitchen there are noticeable deviations from the canons.
Cook Time 50 minutes
Servings
Ingredients
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Prepare the breading. In a dish pour flour, mix it with salt.
    Prepare the breading. In a dish pour flour, mix it with salt.
  2. To make the liaison. In a bowl break egg, add tarragon, white pepper, coriander, milk, all mix.
    To make the liaison. In a bowl break egg, add tarragon, white pepper, coriander, milk, all mix.
  3. In another dish, pour the breadcrumbs.
    In another dish, pour the breadcrumbs.
  4. Meat to cover with a film, to beat off properly a hammer.
    Meat to cover with a film, to beat off properly a hammer.
  5. Lightly marinate: drizzle with olive oil, let lie in the fridge for half an hour.
    Lightly marinate: drizzle with olive oil, let lie in the fridge for half an hour.
  6. Roll in flour.
    Roll in flour.
  7. Then steeping in liaison.
    Then steeping in liaison.
  8. Roll in breadcrumbs.
    Roll in breadcrumbs.
  9. Fry in a frying pan, where pre-heat the vegetable oil.
    Fry in a frying pan, where pre-heat the vegetable oil.
  10. Fry until Golden brown on both sides.
    Fry until Golden brown on both sides.
  11. Serve with any side dish – I had the vegetable salad and the tomato cultivar "lemon". Bon appetit!
    Serve with any side dish – I had the vegetable salad and the tomato cultivar "lemon".
Bon appetit!

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