Pork schnitzel

One of the popular dishes traditional for Viennese cuisine is schnitzel. As a rule, it is prepared on the basis of the most delicate fresh veal, but other types of meat are often used to prepare it - for example, pork, beef, chicken and turkey.

Essentially, the finished dish, called schnitzel, is a fairly large but thinly beaten piece of meat that is pre-mealed in wheat flour, chicken eggs and breadcrumbs and then toasted in oil. The result is a schnitzel with a golden crust and soft meat underneath.

Pork schnitzel is best made with pork tenderloin, which is devoid of many fat layers and veins. By the way, the word schnitzel is translated into German - clipping. According to the original recipe, it is best to fry the prepared pork schnitzel not in vegetable oil, but in melted pork lard (speck). By the way, a tasty pork schnitzel is large in appearance, but light enough in weight.

As a side dish for finished pork schnitzel, it is customary to serve just a slice of fresh lemon or use aromatic greens, canned olives to decorate. No sauces, gravy, mayonnaise or ketchup as an accompaniment schnitzel from pork does not provide.

The calorie content of pork schnitzel is about 403 kcal, which fall on a hundred grams of the finished product. Such nutritional value is considered quite high, so pampering yourself with this delicious meat treat is not recommended too often. Moreover, the cholesterol content in the cooked pork schnitzel can also be called rather big, so the product is not advised to often consume certain groups of people.

Today, the food industry offers a wide range of all kinds of semi-finished products, including pork schnitzel. That is why hostesses deprived of free time can safely purchase a semi-finished product in a grocery store. At home, it is enough just to fry the factory schnitzel from pork in oil until cooked to make a tasty meal.

However, the most delicious pork schnitzel is obtained in the event that you take care of buying fresh meat yourself, take some time to it, carefully beating the pieces. By the way, for these purposes, experienced culinary experts advise using cling film, in which a piece of pork is wrapped, and then beaten off with a kitchen hammer. As a result, the kitchen utensils remain clean and the pork schnitzel retains its full shape.