Cooking process
Schnitzels from pork forcemeat are also prepared simply and quickly, like classic schnitzels. As a result, such flat sticks are obtained from natural minced meat, that is minced meat without additives interrupting the taste of meat (in one word – without onions, garlic, bread, etc.). For such schnitzels, pork forcemeat (grinded by you personally for quality control) is best suited, because in addition to meat there is also fat, which when meat is beaten will help to make mincemeat plastic, to fasten it. But let’s talk about everything in detail.
For preparation of schnitzel from minced meat, prepare: pork forcemeat, two eggs, crackers, salt and pepper, and vegetable oil without smell for frying schnitzels.
In pork mince add salt and black ground (or even better – just ground) pepper.
Mix the stuffing and start it with a strong beating against the table: take the mince in your hand and throw it from the height to the surface of the table, then collect the stuffing in a bowl and throw it on the table again. Repeat this procedure until the forcemeat becomes plastic, sticky, in general, until it gathers into a ball that will surely hold the shape. You will need about 15 such beef minced meat, maybe slightly less depending on the quality of the original product.
Divide the forcemeat into 4 parts. Take a piece of minced meat and one palm palm of the other hand give it the shape of the cakes, and then on the table or board (required coated film that did not stick schnitzel) achieve that tortilla became as thin as possible and as wide as the real batted schnitzel. If you carefully minced the stuffing, the schnitzels will keep the shape well and the cakes will not decay.
Eggs shake with a fork and dip into this mixture of schnitzels, and then on both sides cover them with breadcrumbs.
Fry the schnitzels in vegetable oil without odor from both sides. Schnitzels made of minced meat, in other, like ordinary schnitzels, fry fast.
Schnitzels made from minced meat can be served to the table! Schnitzels were delicious, large (two per serving, if not garnished, and one with garnish), succulent – this is definitely worth a dish!
Bon Appetit!
Schnitzel made of minced meat
Delicious and juicy schnitzel made of pork minced meat in a frying pan. A hearty dish that can be served with a vegetable salad or other side dish to taste.
Ingredients
Pork forcemeat – 320 g
Egg of chicken – 2 pcs.
Breadcrumbs – 4 tbsp.
Vegetable oil for frying – 4 tbsp.
Salt – to taste
Black ground pepper – to taste
Cooking process
Schnitzels from pork forcemeat are also prepared simply and quickly, like classic schnitzels. As a result, such flat sticks are obtained from natural minced meat, that is minced meat without additives interrupting the taste of meat (in one word – without onions, garlic, bread, etc.). For such schnitzels, pork forcemeat (grinded by you personally for quality control) is best suited, because in addition to meat there is also fat, which when meat is beaten will help to make mincemeat plastic, to fasten it. But let’s talk about everything in detail.
For preparation of schnitzel from minced meat, prepare: pork forcemeat, two eggs, crackers, salt and pepper, and vegetable oil without smell for frying schnitzels.
In pork mince add salt and black ground (or even better – just ground) pepper.
Mix the stuffing and start it with a strong beating against the table: take the mince in your hand and throw it from the height to the surface of the table, then collect the stuffing in a bowl and throw it on the table again. Repeat this procedure until the forcemeat becomes plastic, sticky, in general, until it gathers into a ball that will surely hold the shape. You will need about 15 such beef minced meat, maybe slightly less depending on the quality of the original product.
Divide the forcemeat into 4 parts. Take a piece of minced meat and one palm palm of the other hand give it the shape of the cakes, and then on the table or board (required coated film that did not stick schnitzel) achieve that tortilla became as thin as possible and as wide as the real batted schnitzel. If you carefully minced the stuffing, the schnitzels will keep the shape well and the cakes will not decay.
Eggs shake with a fork and dip into this mixture of schnitzels, and then on both sides cover them with breadcrumbs.
Fry the schnitzels in vegetable oil without odor from both sides. Schnitzels made of minced meat, in other, like ordinary schnitzels, fry fast.
Schnitzels made from minced meat can be served to the table! Schnitzels were delicious, large (two per serving, if not garnished, and one with garnish), succulent – this is definitely worth a dish!
Bon Appetit!