Meat schnitzels. How to cook a delicious schnitzel from minced meat? Minced meat schnitzel in a pan

If you still don’t know how to cook minced meat schnitzel and have never done it, then I’m happy to offer a simple and quick recipe that will help you with this. Preparing this dish is quite easy, fast enough and it absolutely does not require any special culinary skills. The only condition is a thorough beating of minced meat, the whole process of schnitzel formation and integrity during frying depend on this.

For this wonderful dish, any minced meat is suitable, I used chicken and pork meat together. Schnitzel turns out to be incredibly tasty, tender, juicy and appetizing, so this dish will adequately decorate even a festive table. A variety of side dishes are wonderfully suited to it, ranging from potatoes to vegetables.

Ingredients:

300 gr of chicken and pork pulp
1/2 onion
salt pepper
2 raw eggs
breadcrumbs
vegetable oil for frying

Cooking method

We scroll the chicken and pork pulp through a meat grinder along with onions (even on a large grill), add salt, pepper and mix until smooth. We beat off the resulting mass - first we place it in a bag, and then with force we throw it onto the table from a height of 50 - 60 cm a couple of dozen times. It acquires some viscosity, becomes more sticky and docile.

On cling film, gently knead the minced meat into a cake with your hands and form a schnitzel of the size you need, of small thickness (otherwise it will be just a cutlet).

Then dip in the beaten egg and

thoroughly breaded in breadcrumbs.

Schnitzel with egg is a rather interesting dish, which in appearance is very similar to Adjarian khachapuri. Because of this similarity, it is often called "Adjarian schnitzel". Both dishes are a "boat" with an egg. Only for khachapuri it is made from dough, and for schnitzel, respectively, from meat.
Minced meat schnitzel with egg and cheese can be prepared for breakfast, lunch or dinner. It is prepared in the oven, which means that there is no vegetable oil frying process in this recipe. This, of course, cannot but please those who count calories. It turns out the schnitzel is tender and juicy. Try it and you will appreciate all the advantages of this dish.

Taste Info Meat second courses

Ingredients for 4 servings:

400 g lean pork;
Bulb;
A couple of small potatoes;
5 small eggs;
80 g of cheese;
A clove of garlic;
Pepper with salt.

How to cook schnitzel with minced meat in the oven

Start by mixing the mince. Peel potatoes and onions and, together with the meat, pass through a meat grinder. Beat in one egg, crush a clove of garlic and add pepper and salt to taste. Mix everything thoroughly. Let the minced meat stand for at least half an hour.

Divide the meat mass into four parts. From each sculpt a boat with a recess in the center. The recess should be deep enough to crack an egg into. Place the boats on a baking sheet and bake for about half an hour at 180 degrees.

Then take out a baking sheet and sprinkle each boat with grated cheese on a fine grater. Do not put a lot of cheese in the recess. The recess must remain the same deep, otherwise the egg will not fit in it. Use most of the grated cheese for topping and reserve some for the next step.

Carefully place one egg at a time in the center of each schnitzel and sprinkle the edges with the remaining cheese. Return the baking sheet to the oven for 15-20 minutes. Do not overdry, the egg yolk should remain slightly watery, but, in principle, you can bake until the egg is fully cooked. Here already, as they say, a matter of taste.

Serve only hot. Therefore, you can prepare the boats in advance, but bake the schnitzel with the egg on top immediately before serving. The dish turns out to be quite large in size and satisfying, so vegetables alone will be quite enough for a side dish. If you are used to more "serious" side dishes, then the schnitzel can be served with mashed potatoes, rice or buckwheat.

Cooking Tips:

Schnitzel in the oven with fried eggs can be cooked from various types of meat - beef, veal, turkey, chicken.
It is not necessary to twist the meat in a meat grinder with a fine grate. No less tasty schnitzel will turn out if you use a large grill for this. Moreover, the dish can be safely prepared from minced meat. If you use beef and pork at the same time (in a ratio of 2: 1), then the taste of the schnitzel will only benefit.

Dishes with the use of minced meat have been especially popular and generally recognized love for a long time. With cutlets, meat rolls, zrazy and meatballs, you can confidently put minced schnitzel in one row. Today we will talk about how to cook such a dish, how a minced meat product differs from a classic and chopped product of the same name. And also how to distinguish it from a cutlet made from minced meat.

Minced meat schnitzel classic and chopped: their difference

In fact, these products differ only in the preparation of the main ingredient. The classic schnitzel is made from a good whole piece of pork, veal (beef) tenderloin or chicken. Then it is prepared according to the generally accepted recipe. Chopped schnitzel is made from meat cut into small pieces. A minced meat product is mainly prepared from a mixture of different types of meat.

Very often, consumers do not see the difference between a minced meat schnitzel (pictured) and a cutlet.

However, the differences are significant, firstly, it has an oval, slightly more flattened shape. Before heat treatment, it is dipped in a lezon (a mixture of milk and eggs) and rolled in breadcrumbs. Most often, schnitzel, unlike cutlets, does not include the following products:

potato;
garlic;
bread.

Although some cooks introduce some of these ingredients into the product.

Little tricks

As you know, the quality of the finished product depends on a number of factors. We will talk about some of the intricacies of culinary art when preparing schnitzels.

Professionals advise to cook minced meat for the product yourself. Quality raw materials in this case - a guarantee of success.
For schnitzel, elastic minced meat is better suited, it is easier and more convenient to cook the product from it. To achieve this quality of minced meat, it must be properly beaten off. Then divide the mass into portioned pieces weighing up to 90 grams.
In order to get a delicious crispy crust, you need to use breading. If you want the coat on the schnitzel to be even more crispy, you can use a double breading, in which the semi-finished product is first crumbled in a seasoning, then in breadcrumbs, after which the procedure is repeated one more time.

For cooking, you can use different types of meat. This dish is considered German-Austrian, and pork is the most popular in the cuisine of these countries. In it, in addition to meat, there is also fat, which, when beating meat, makes it more plastic and perfectly fastens it. So we will prepare a schnitzel from this type of meat. For work we need:

minced pork shoulder - 600 g;
pepper, sea salt to taste;
one egg;
cow's milk - 100 ml;
breadcrumbs for breading - 100 g;
sunflower oil - 50 ml.

Add pepper and sea salt to the prepared minced meat, knead well. Then we start to beat off the mass. The performed action makes the minced meat more docile and sticky, giving it some viscosity. We divide it into pieces weighing about 90 grams, beat off a little more and form schnitzels of small thickness. We dip the finished product into the season prepared in advance and bread it in breadcrumbs. Over moderate heat, schnitzels are fried on both sides for about 15 minutes. The readiness of the dish can be checked with a fork or a toothpick: if a light transparent liquid appears when you press the product, this means that the minced meat schnitzel is ready. The result is a natural schnitzel - tasty and juicy, which contains only meat, there are no products that interrupt its real taste. As a side dish to the main meat dish, you can serve pasta, various vegetables or cereal porridge, garnished with herbs.

Chicken Schnitzel

It should be noted that initially this meat product was prepared exclusively from whole pieces of various meats. A little later, such minced meat products gained popularity and became widespread. We will tell you how to cook minced chicken schnitzel. The finished product tastes like chicken chop, only it is more juicy and tender. The cooking technology for all types of schnitzel is absolutely identical. Let's move on to the recipe, take:

minced chicken;
a pinch of black pepper;
rast. butter;
3 eggs;
salt to taste;
a little turmeric;
breadcrumbs - 100 g.

Cooking

Season the prepared minced meat with pepper and salt, mix thoroughly. Add the eggs to the minced chicken and mix again. In the process of mixing, the mass should be beaten off, using the walls and bottom of the bowl for this. With such a simple procedure, juice containing protein is released, and this will give the minced meat a greater viscosity. For the lezon, beat the eggs, add milk and turmeric to them. The use of this spice will give the finished schnitzel a beautiful yellow-golden color.

We begin to form products: we roll balls from minced meat, then we give them the shape of a cake, the thickness of the semi-finished product should not exceed 1 centimeter. Heat the oil in a saucepan, put already breaded schnitzels into it. Breading can be done double or even triple. It depends on how thick the crust you want. Minced meat schnitzel is fried on both sides until golden brown. It turns out a very tasty juicy dish that has a very beautiful appearance.

For many people, minced meat schnitzel is one of the most beloved culinary masterpieces, as it has a delicate rich taste that can satisfy literally any gourmet who is a connoisseur of world cuisine.

The thing is that some people simply do not know how to cook this wonderful dish. There are many features in the manufacture of schnitzel, since such a cutlet must be thin enough, which is extremely difficult to achieve.

In fact, it takes only 30 minutes to prepare a dish, and the necessary skills to make it thin and beautiful can be acquired in just 2-3 preparations. Despite the fact that traditionally the dish is prepared from beef or pork twisting, but if you wish, you can also make it from minced chicken.

Many recipes are passed down from generation to generation, and the classic way of making schnitzel is one of them. In many ways, the process of making a dish resembles the specifics of cooking the most ordinary cutlets, but still some different points should be taken into account.

The recipe for the classic version of the dish involves preparing the following ingredients, which should be at hand during work:

700-800 g minced meat;
100-150 g of bread crumb;
1-2 chicken eggs;
100 g of onion;
50 ml of milk;
breadcrumbs;
vegetable oil;
spices.

First you need to figure out how to cook schnitzel according to the classic recipe. First of all, to cook minced meat schnitzel, you need to take the bread and free it from the crust.

Bread crumb should be placed in a deep container and pour milk. After all the milk is completely absorbed into the pulp, it should be squeezed out to get rid of excess liquid.

It is not necessary to squeeze the crumb too carefully, it is enough that the milk simply will not flow.

After that, finely chop the onion. Grinding the onion in a blender is not worth it, as this will provoke the release of juice, which will spoil the taste.

Next, you need to mix the entire volume of minced meat with egg, onion and bread, and in addition, add a little salt and pepper. The composition for the schnitzel must be kneaded. Among other things, it can be beaten off so that its consistency is more viscous and elastic than the mass intended for ordinary cutlets.

Next, you need to divide the minced meat into portioned balls, which will later be used to prepare thin schnitzels. After that, you should take the remaining chicken egg, break it into a shallow plate, add a little salt and shake.

Sprinkle crackers on the board. First you need to put the pan on the fire and pour vegetable oil into it so that it can warm up well. Dip each ball in the egg mixture and then in the breadcrumbs. On breadcrumbs, the schnitzel needs to be flattened to make it as thin as possible.

Ready cutlets should be moved to a preheated pan and fry for about 4-6 minutes. In the process of frying, you will need to gradually add oil, as it is quickly fried.

The classic recipe for how to cook minced meat schnitzel with an egg has a delicate taste, but if you wish, you can use another option that will especially appeal to people who do not like onions. The method of making such a dish is not too different from the version with onions. However, in order to make the texture tender, you can increase the bread content.

In general, minced meat is prepared in the same way as in the first case, but 2 chicken eggs can be added to make it more viscous. Frying minced meat schnitzel without onions is no different from the classic cooking option. Such a schnitzel goes well with sour cream sauce, so it should be used as an addition.

How to cook minced chicken schnitzel?

People who are trying to adhere to a healthy lifestyle should pay attention to minced chicken schnitzel, as this option is less high-calorie, but at the same time it is in no way inferior in taste to the traditional option.

It is best to make your own minced meat, and take chicken breast for it. Store-bought minced meat is often of poor quality and contains too much water, so it cannot be an ideal basis for such a dish.

To prepare the dish, you need only 0.5 kg of minced meat. In addition, you will need about 150 g of white bread, milk, onions, 2 eggs and crackers.

To make a real culinary masterpiece, you need to soak the bread in half and squeeze it to remove excess liquid. To the soaked crumb, add 0.5 kg of chicken twist, egg and chopped onion. To get a homogeneous mass, you need to pass it through a meat grinder several times. In a separate container, beat the egg well with the addition of a minimum amount of salt.

Minced chicken schnitzels need to be breaded with breadcrumbs, giving them the desired shape.

After transferring the finished schnitzels to a hot pan, you should smooth them out with a spoon, since minced chicken tends to shrink strongly during frying, which will cause the finished cutlets to come out too thick.

After about 2-3 min. it is worth turning the schnitzels on the reverse side and fry for about 2 more minutes.

Chicken schnitzel can be moved to a separate plate and served with any type of side dish. Chicken schnitzel goes well with mushroom or cream sauce, which can be served as an addition to the table.

Minced meat schnitzel is a delicious meat delicacy that resembles a cutlet. Only now this product is made flatter, and bread is either not added to the minced meat at all, or it is put a little. You can cook this dish from any type of meat, and beef, and pork, and poultry are suitable.

How to cook minced meat schnitzel?

Delicious minced meat schnitzels are quick and not difficult to cook, but you still need some skill to make the products appetizing and not fall apart during the cooking process. Following the recommendations presented below, everything will surely work out the first time.

It is better to cook minced meat for schnitzels on your own.
In order for the products to keep their shape well during the frying process, the minced meat must be thoroughly beaten off.
If you want the products to have a crispy crust, after breading, you can dip the workpiece again in the egg and roll it again in breadcrumbs.

Ingredients:

beef and pork - 500 g each;
eggs - 2 pcs.;
onion - 1 head;
breadcrumbs - 1 cup;
cream - 40 ml;
salt pepper.

Cooking

The preparation of minced schnitzel begins with the fact that the meat and onions are ground in a meat grinder.
Drive in 1 egg, put salt, spices, cream and stir.
The resulting mass is beaten off, flat blanks are formed.
Dip them in egg and breadcrumbs.
First, the schnitzels are fried, and then placed on a baking sheet and baked at 180 degrees for 10 minutes.

Minced meat schnitzel like in the dining room

Schnitzel from minced meat, as in the dining room, is very popular with many people. Although it is known that in addition to the meat component, many other components have been added to it. Having prepared products according to this recipe, you can be sure that all lovers of canteen food will definitely like them.

Ingredients:

minced meat - 500 g;
onion - 1 pc.;
black bread - 200 g;
garlic - 1 clove;
eggs - 2 pcs.;
breadcrumbs;
butter.

Cooking

Black bread is soaked, added to minced meat.
There also put ground onion and garlic.
Eggs are beaten, salted, spices are added, kneaded well and beaten.
Wet hands form flat cutlets, roll them in breadcrumbs and fry the schnitzel on both sides as in the minced meat canteen until golden brown.

Ground beef schnitzel at first glance may seem like regular cutlets. On the one hand, the composition is really similar, because all the same products are used, but the cooking process itself is different. In this case, minced meat is formed into a thin cake, which is then breaded and quickly fried in hot oil.

Ingredients:

ground beef - 800 g;
bread crumb - 100 g;
onion - 150 g;
milk;
egg - 1 pc.;
salt,
pepper.

Cooking

The bread crumb is soaked in milk and then squeezed out.
Onions are chopped in a meat grinder.
Combine minced meat with onions and bread, salt and pepper.
Thoroughly knead the mass, beat off and divide into balls.
They are dipped in beaten eggs, and then spread on a dish with breadcrumbs and, rolling the workpiece over a container with breadcrumbs, gradually turn it into a thin cake.
Fry ground beef schnitzel on both sides until tender.

Even those who are already pretty tired of chicken will have to taste. When cooking, turmeric is added to the minced meat, it gives the dish a piquancy and rich color. If desired, a pinch of this seasoning can also be added to breadcrumbs to make flat meat pucks even brighter and more appetizing.

Ingredients:

minced chicken - 600 g;
eggs - 3 pcs.;
salt pepper;
turmeric - a pinch;
breadcrumbs - 100 g.

Cooking

Minced meat is placed in a bowl, salted, peppered, put turmeric and knead.
Beat the eggs separately.
Spread the breadcrumbs onto a dish.
With wet hands, they pick up a little minced meat, roll a ball out of it, then press it down to make a thin cake.
Dip it in a beaten egg, put it in a dish with breadcrumbs and roll it on both sides.
minced meat in well-heated oil on both sides until golden brown.

Minced meat schnitzel with egg - recipe

Minced meat schnitzel with egg is an unusual delicacy, very satisfying, and also beautiful. The huge advantage of this delicacy is that it is not fried in oil, but baked in the oven, and therefore it turns out to be less high-calorie and more useful. Other meats can be used instead of pork.

Ingredients:

pork - 700 g;
large onion - 1 pc.;
bun - 100 g;
milk - 100 ml;
eggs - 9 pcs.;
salt pepper.

Cooking

A roll soaked in milk, meat, onions are passed through a meat grinder, salted, peppered and an egg is driven in.
Everything is thoroughly mixed.
Flat oblong cakes are formed from minced meat, a small depression is made in the center.
Spread the blanks on a baking sheet and bake at 180 degrees for 20 minutes.
Then an egg is driven into the recess and cooked for another 15-20 minutes.

Minced meat schnitzel with cheese

Minced meat schnitzel, the recipe of which is presented below, is made from turkey. The meat of this bird is considered very light, healthy and tasty, and therefore products from it will also be appetizing. In this case, the product is fried in a pan, but you can also bake minced meat schnitzel in the oven, especially if the dish is prepared for children.