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Версия для печати
Шницель из свинины
Шницель «пришел» к нам в XX веке из Германии и представляет собой тонкий пласт мяса, который панируется в муке или сухарях и обжаривается во фритюре.
Для приготовления шницеля можно использовать свинину, телятину, говядину, баранину, курятину или индюшатину. Мясо получается очень нежное и сочное, с золотистой хрустящей корочкой.
Ингредиенты:
свиная корейка,
яйцо куриное,
мука,
панировочные сухари,
растительное масло,
соль – по вкусу,
перец – по вкусу.
Способ приготовления:
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