Almost no festive table is complete without meat, and a simple dinner with your family will decorate pork schnitzel in the oven. This dish is prepared from any meat, but it is especially juicy and tasty that is obtained from pork.
Oven pork schnitzel - basic cooking principles
The basis of the dish is a large piece of meat, roughly palm-sized. To make it a masterpiece, you need breading and sauce.
Experienced chefs recommend taking the back of the carcass for this dish. It is desirable that the piece of meat was with layers of fat. Pork veal is cut across the fibers in slices of a rectangular shape. The optimum piece thickness is one and a half centimeters. The meat of this thickness will be well cooked and will not increase during cooking.
An important role is played by breading. Rusks for this is better to use coarse grinding and only white bread. This will allow you to get a dense crisp and preserve the juiciness of meat.
Breadcrumbs for breading are best prepared on their own. To do this, rub the white dry loaf on a grater, then lay the crumbs on a baking sheet covered with parchment, and dry in the oven for seven minutes at 100C. Stirred and kept in the oven for another five minutes.
The classic recipe involves beating pork. However, you don’t need to do this, but simply make a notch with a sharp knife over the entire surface of the piece so that it does not taper during cooking.
The prepared piece of meat is breaded in breadcrumbs, spread on a baking sheet and baked for half an hour. You can also use eggs as a breading. To make the dish festive, you can put vegetables on the meat and sprinkle it with cheese.
Recipe 1. Pork Schnitzel in the oven
Ingredients
pork tenderloin - 600 g;
vegetable oil;
black pepper;
mayonnaise - 100 ml;
spices for pork;
egg;
salt;
flour - 120 g.
Cooking method
1. Wash the pork tenderloin in warm water, dry it with paper towels and cut into 2 cm slices.
2. Lightly beat each layer with a kitchen hammer, wrapping it with cling film.
3. Lubricate the chopped pieces of meat with mayonnaise on both sides and send to the cold for half an hour.
4. Beat the egg into the plate and shake it lightly with a fork.
5. Roll each piece of pork in flour, then dip in an egg and breaded again in flour.
6. Turn on the oven for 200 C. Deco grease with oil and put schnitzels on it.
7. Sprinkle the meat with oil and put in the oven for forty minutes.
Recipe 2. Pork Schnitzel in the oven with cheese
Ingredients
800 g of pork;
salt;
100 g of hard cheese;
ground black pepper;
bulb;
mayonnaise.
Cooking method
1. Rinse a piece of pork, cut the films, veins and excess fat. Dry the meat with napkins and cut into layers one and a half centimeters thick. Beat each layer of pork slightly by wrapping it with cling film.
2. Peel, wash and chop the onion rings. Cheese coarsely.
3. Decorate with baking paper. Put chopped pork chunks on it. Place the onion rings on the meat and cover with mayonnaise. From above, sprinkle everything abundantly with grated cheese.
4. Place the meat deco in the oven. Bake pork schnitzel in the oven for half an hour at 180 degrees.
Recipe 3. Oven minced pork schnitzel
Ingredients
350 g of pork;
greenery;
drinking water;
freshly ground pepper;
eggs - 5 pcs.;
large onion;
sea salt;
dry roll - 70 g;
hops-suneli.
Cooking method
1. Wash the pork, dry it, cut it into small pieces and twist it through a meat grinder. We fill in the stale roll with warm water and leave it for seven minutes so that it softens. We clean the onion and cut it lengthwise into medium slices.
2. We twist the bread and onions in a meat grinder. Add to the minced meat and knead.
3. Add the egg to the resulting mass, season everything with salt, black pepper and suneli hops. Now beat the minced meat with your hands until the mass becomes dense and elastic. The basis for the schnitzel is ready.
4. Cover the baking sheet with parchment and form four schnitzels the size of a palm. In each spoon we make a recess. We turn on the oven at 180 C.
5. Send the baking sheet to the preheated oven and cook the schnitzels for 20 minutes. We take out the schnitzels from the oven. Carefully drive an egg into each well and cook for the same amount of time. Rinse the greens, finely chop and sprinkle the finished dish with it. Serve with a side dish or vegetable salad.
Recipe 4. Oven pork schnitzel with lemon and onion sauce
Ingredients
700 g pork tenderloin;
3 g peppercorns mixture;
90 ml of vegetable oil;
dill and parsley;
sea salt;
30 g of honey;
sweet paprika;
150 ml of broth;
lemon;
100 ml dry white wine;
bulb.
Cooking method
1. Rinse the pork under a stream of warm water, wipe with a napkin and cut into layers a couple of centimeters thick. Season each slice with salt, paprika and black pepper.
2. Pour oil into a pan and heat it. Put the schnitzels in it and fry on both sides for three minutes on each.
3. Cover the baking sheet with foil. Put the fried schnitzels on it and wrap them in foil. Preheat the oven to 90 C and place in it a baking sheet with schnitzels for half an hour.
4. Chop the peeled onions finely, and sauté in the pan where the meat was cooked until light brown. Wash the lemon, pour over boiling water, cut in half and squeeze the juice from it into the fried onions. Pour meat broth and wine here. Evaporate the mixture until half is left. Now add honey, peppers and season the sauce with salt and paprika.
5. Put the schnitzels on plates, pour with lemon-onion sauce, sprinkle with finely chopped herbs and serve with boiled rice, pasta or vegetables.
Recipe 5. Pork schnitzel in the oven under a coat of minced meat and cheese
Ingredients
6 pork schnitzels;
200 g of hard cheese;
500 g minced meat;
125 ml of dry white wine;
two large onions;
150 ml cream 10%;
half a bunch of parsley;
90 g breadcrumbs;
two eggs;
sea salt and black pepper.
Cooking method
1. Slightly beat the pork schnitzels. Add salt and pepper to each slice.
2. Cover the baking dish with baking paper.
3. Peel, rinse and chop finely. Grind parsley in the same way as onions. Add everything to the minced meat. Beat the eggs. Add crackers, pepper, salt and knead well.
4. Put the prepared chopped meat in an even layer on the schnitzels.
5. Combine the cream with wine, mix well and pour the schnitzels with this mixture.
6. Sprinkle all over with cheese chips. Place the pork schnitzels in the oven. Cook for 50 minutes at 200 degrees. Serve with vegetable salad or garnish, pouring on top the sauce resulting from baking.
Recipe 6. Pork schnitzel in the oven with cheese
Ingredients
four pork schnitzels;
sea salt;
four tomatoes;
ground black pepper;
125 g cream cheese;
60 g mayonnaise;
50 g pitted green olives;
30 ml of lean oil.
Cooking method
1. Wash the schnitzels under a stream of warm water and dry with a napkin.
2. Fry the meat on both sides, two minutes on each.
3. Put the fried schnitzels in a baking dish. Salt and pepper.
4. Wash my tomatoes, wipe with a kitchen towel and cut into circles. We cut olives in rings.
5. Cut the cream cheese into plates.
6. Grease each schnitzel with mayonnaise. On top of the spread circles of tomatoes and rings of olives. On top, cover with a plate of cream cheese.
7. Put the mold in the oven, preheating it to 200 degrees. Cook the schnitzels for ten minutes.
Recipe 7. Pork Schnitzel in the oven with mushrooms and ham
Ingredients
4 pork schnitzels 160 g each
young green onions;
sea salt;
80 ml cream;
16 slices of raw smoked ham;
125 ml of vegetable broth;
half stale buns;
30 ml of vegetable oil;
150 g minced meat;
bulb;
ground paprika;
75 g of grated cheese;
50 g chopped parsley;
150 ml of fat sour cream;
100 g of champignons;
100 g of fresh tomatoes.
Cooking method
1. Wash the pork schnitzels, dry and cut each in half. Rub meat with allspice and salt. Grease the baking dish with oil.
2. Put eight schnitzels into the mold. For each slice of pork, put two slices of ham.
3. Cut the loaf into slices and fill it with warm water. Soak for five minutes. Then squeeze and mix with minced meat. Pepper and salt. Season with paprika and add parsley. Knead and divide the mass into eight equal parts. Put on the schnitzels, slightly pressing down.
4. Wipe the champignons with a damp cloth. Wash the tomatoes. Finely crush mushrooms and tomatoes, mix and spread on top of minced meat. Lubricate with sour cream on top and sprinkle with grated cheese. Put in the oven for half an hour and cook at 180 degrees.
5. Chop the onion finely and fry it until transparent. Pour in the broth and cream. Add the remaining sour cream. Season with pepper and salt. Put ready schnitzels on portioned plates, pour with sauce and garnish with finely chopped young green onions.
Oven pork schnitzel - tips and tricks
If the meat is fresh, it is better not to beat it so that the schnitzel is juicy.
To make the schnitzel soft and tender, cut the pork only along the fibers, not across.
Make a few shallow notches on the surface of the schnitzel with a knife so that it does not lose shape during cooking.
Bread pork just before baking, otherwise the crust will be saturated with meat juice and lose its taste.
