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Delicious and fluffy snacks made of pork muscles

Delicious and fluffy snacks made of pork muscles

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-beat eggs with flour, salt, pepper, then mix with yogurt and sour cream.

-beat the muscle slices and then salt them a little.

-heat the oil well in a pan;

- put the meat through the above mixture, put it in the pan, cover with a lid and fry over medium heat on both sides.

-when they are ready, take them out on the absorbent napkins, and then serve them with the garnish of your choice!

Good appetite!

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.

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 of 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. It will make a sauce, which you like with salt and pepper, place the pork chops on top, and turn the potatoes over all over (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.

What does bread mean?

I've been talking about the fact that & # 8222bread & # 8221 comes from bread, so it must have breadcrumbs. Snails only given through flour and egg are NOT called bread. In addition, they are soaked in oil and are completely unappetizing. The breadcrumbs instead form a beautiful red crust which is also a barrier against the oil in the pan. Breaded snails do not bite into oil.

The famous Viennese snitel (Wiener Schnitzel) it is actually a slice of veal given through flour-egg-breadcrumbs and fried in a bath with plenty of hot oil. And Cordon Bleu it is also made original with veal, not with chicken breast.

The breadcrumbs can be bought or made at home, from leftover dry bread. See here how.

We love breaded chicken and often make thighs (with bone or boneless), breaded wings or, less often, breaded chicken breast. The breast is not as tasty and juicy as the pieces listed above, but if prepared correctly, it can be an attractive dish.

If we cut the chicken into oblique strips we can make it from chicken dumplings for appetizers & # 8211 see here the recipe without flour and egg.

From the ingredients below come out about 4-6 servings of slices of breaded chicken breast.

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. They 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. So


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

Method of preparation

Pork snails

The pork muscle is cut into suitable slices, then lightly beat each slice with a sledgehammer.


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

-2-3 tablespoons mustard (sweet or hot, as desired)

How to prepare the recipe for crispy snacks?

Wash the chicken breast, cut into slices of about 50-60 g each piece, thin about the size of the palm, then put in water with lemon juice and baking soda and leave for 30 minutes (the meat is whitened and cooked extraordinarily well ).

TRICK for the best snails:

I don't beat the meat for slices, I just cut it, I give it the shape of a knife, but not too thin. Our mothers rarely made the slices and beat the meat to be very thin, they made the sauce thicker, because there was little meat in the past, it was at the quota. We now have plenty of meat, so we can make the snacks tasty, tender and juicy. Uncooked meat keeps the juices inside, and the slightly thicker snails will be absolutely delicious!

Remove the slices of meat, dry well with paper napkins and then season with a mixture made of: honey, lemon peel, salt and the rest of the finely ground spices. Leave to cool again for 30 minutes. During this time, prepare the sauce. from eggs, beer, mustard, salt and flour, it is well beaten not to have lumps. The sauce should be like pancakes. Cornflakes crumble easily, not too small.

Put the snails through the flour, then through the sauce and finally through the cornflakes and fry them in an oil bath. The fire must be suitable, if it is too small - it sucks oil, if it is too big it burns. When they are browned on one side, they are turned on the other side, then they are taken out in a strainer or on paper napkins. Add the leftovers from the oil after each round of fried snails, otherwise they burn and give an ugly color to the snails.

They are served with a garnish - any garnish is welcome (mashed potatoes and / or other vegetables, potatoes cooked in any way, sauteed vegetables, etc.). And salads or pickles of any kind are just as good with such a schnitzel. dodoloi, isn't it?

They are spicy and crunchy, and if you want them less spicy, reduce the amount of pepper and paprika. Made this way they are absolutely delicious & # 128578.

Tonight I served them for dinner, with new potatoes in a cauldron and cabbage salad. They ate my double portions. & # 128578

I invite you to try the recipe for Viennese bread slices (made of veal), just as tasty and savory. I also enjoy cooking!


1 or
1 red onion (can be replaced with white or green)
3 cloves of garlic
50 ml milk
3 slices of bread (only core, I had homemade, but you can use what you like)
about 200 grams of pork muscles
1 dill bunch
little parsley
spices for taste
3-4 tablespoons of flour
a little bit of oil

I soaked the bread in milk.
I chopped the meat and mixed it with the well drained bread, beaten egg and spices.
I finely chopped the onion, garlic and greens and incorporated them into the composition.
I lined the oven tray with baking paper and greased it with oil.
I formed with the help of a flat meatball spoon, which I rolled in flour and then placed in the tray.
I put the tray at 180 gr (preheated).
I checked them periodically and when they could come off and they were browned I returned them.
I let them brown evenly.
It can be served simple, hamburger type, with puree, with polenta, etc
Good appetite!

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!

Viennese pork schnitzel & # 8211 see how to prepare this recipe

Viennese pork schnitzel

Viennese snails are generally made from beef, but can also be made from pork or chicken breast.
It is tasty, filling, a dish that no one can refuse.
It is different from the simple schnitzel because in the end it is also given in breadcrumbs.

Ingredient snitel comes:

  • 400 g pork tenderloin (or muscle)
  • 4 eggs
  • 300 g flour
  • 300 g pesmet
  • salt pepper

Method of preparation:

We cut the piece into slices, after which we slice each slice with the hammer to beat the slices on one side and on the other.
Season the meat with salt and pepper, and then leave it for 30 minutes for the spices to penetrate the meat.
Beat the beaten eggs in a bowl (albus + gabenus), add a little salt and pepper, each must have its own taste (and egg and meat).
We put the schnitzel in flour, egg, flour, egg and then in breadcrumbs it is fried in hot oil and then it is taken out to cool in a bowl with a napkin, to absorb the oil.

ingredients Sliced ​​pork piece Slice of beaten piece on both sides Seasoned snitel Components prepared for the frying process Snitel given through flour, egg, flour, egg and breadcrumbs Snails fried in oil Snitel comes from pork

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