Category: Meat dishes


Pork meat I have a loin 1 kg
Small onion 1 large or 2 small
Garlic 3-4 picks
Eggs 2 pcs
odorless vegetable oil

Cooking method

  • Schnitzel
  • on New Year's Eve, all housewives want to pamper their loved ones with delicious dishes. and surely everyone makes schnitzels or chops. Now I will offer you a new way of preparing a dish that is as old as the world. I accidentally saw it in a dubious culinary show, and I tried it ... and did not regret it. now I always do that. I advise you to try it too.
  • so
  • we need - meat - I have a loin (pork).
  • Schnitzel
  • large onion. 4 cloves of garlic, salt and pepper.
  • Schnitzel frying oil, a couple of eggs and bread crumbs.
  • we cut meat into portions - we like big ones.
  • Schnitzel
  • meat with a little fat - do not be afraid - it will be very tasty!
  • beat off, salt and pepper.
  • Schnitzel
  • three onion and garlic on a grater or beat in a blender. our task is to get "porridge".
  • Schnitzel
  • put the meat in this porridge and mix. we leave it for 20 minutes, but if the meat remains in the refrigerator for 3 days, then nothing bad will happen to it.
  • in the meantime, beat the eggs and pour the crackers into the plate. put on the fire a frying pan with odorless oil.
  • we dip our schnitzels in an egg. then in crackers and fry over high heat on both sides (the meat inside must have time to cook) ... that's all! Schnitzel
  • the meat is juicy and tender. the crust of schnitzels is very tasty! there is no smell of onions and garlic!Schnitzel
  • Bon appetit and Happy New Year!

The dish is designed for

I got 11 schnitzels

Time for preparing:

30 minutes

Thanks for the recipe. I'll try to cook like this
Well, yes. Once, when I didn't have a blender, I tried to grate the onion with a fool. If there were mine
I’m not my fault. : girl_red: I don't do such experiments anymore. Only a blender!
Charm, and how subtly should be beaten off? Or just for the sake of tapping?
Well, I beat it so that it was about a quarter more ... here it is no longer for softness, but for cooking.

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