Pork snitel

Pork snitel

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I've tried something new ... I've marinated the meat before. They came out very fragrant and tender!

  • 500g pork
  • 2 eggs
  • flour
  • biscuit
  • frying oil
  • salt pepper
  • marinade:
  • 2 tablespoons oil (sunflower)
  • 2 tablespoons red wine
  • a tablespoon of balsamic vinegar
  • a tablespoon of Worcestershire sauce
  • a clove of crushed garlic
  • a teaspoon of thyme
  • a teaspoon of buoys
  • salt pepper

Servings: 6

Preparation time: over 120 minutes


Mix the marinade ingredients. Cut the pork into thin slices and mix well with the marinade, put in a covered bowl in the refrigerator and leave overnight.

The slices of meat are given through flour then through beaten egg with salt and pepper and finally through breadcrumbs and fried in oil.

The snails come out fragrant and crunchy and go great with mashed potatoes and pickled donuts. Great appetite!

Tips sites


marinate the meat for at least 6 hours to cook well


the breadcrumbs make the snacks more crunchy

Pork Snitel - Recipes


Necessary ingredients

Raw materials (gross quantity for 10 servings): pheasant with feathers 2 kg fat pieces (bacon) 0.075 kg carrots 0.200 kg root paste 0.200 kg celery root 0.100 kg oil 0.150 kg peppercorns 0.001 kg green parsley 0.050 kg onion 0.050 kg bait *) 1 kg net 0.020 kg.
Weight for one serving of finished product: 100 g.
*) the respective recipe is taken over.

Preparatory operations
The stew is prepared using the respective recipe. The pheasant is cleaned of feathers, flakes, the legs are removed. Pass through the flame, wash and keep in the bath for 6 hours. The bacon is shaken, cut into thin slices and kept in a bowl with ice cubes with water. Carrots, parsnips root, celery root are washed, cleaned, washed again and cut into thin slices. The green parsley is cleaned, washed, leaving the bouquets. Peel an onion, wash it and cut it into thin slices.

Preparation technique
Slice the bacon out of the water, shake and beat a little. The pheasant (chest only) is salted and covered with slices of bacon. Place the chopped vegetables, pepper, then the prepared pheasant, water (200 ml), strained bait (300 g) in an oil pan and place in the oven for about 60 minutes. It is sprinkled from time to time with the formed jiul. After frying, remove the bacon with which it was packed (covered), sprinkle with the formed jiul and leave it in the oven to brown. The pheasant is removed and the juice is strained.

Presentation and serving
The dish is presented on a plate decorated with bouquets of green parsley. It can be served with jiul accompanied by various garnishes. Serve hot.

328. Diabetes-sweets


100 g cottage cheese, 100 g apples, 5 g raw gray, 20 g walnuts, 1 egg, 5 g butter, 1/2 baking powder, 1/2 lemon, Sodium cyclamate.

Peel the apples, cut them into small cubes, sprinkle with a little lemon juice. Homogenize the cottage cheese, then add the yolk, ground walnuts, semolina, cyclamate dissolved with a little water, baking powder, apples and beaten egg whites. Bake in a pan greased with butter.

Authors: Dr. MARIA and EUGEN MOTA

Calories: 398 protein: 28 carbohydrates: 22 lipids: 22

4 boneless pork chops
½ cup of flour mixed with 1 teaspoon of salt
2 eggs, beaten
¾ cup of breadcrumbs

Place the pork chops between two pieces of plastic and beat the schnitzels with a hammer to make them tender. Sprinkle salt and pepper on both sides of the pieces of meat.

Put the flour, eggs and breadcrumbs in three separate plates.

Pass each piece of meat through flour, eggs and breadcrumbs. Be careful not to press the meat too hard into the breadcrumbs. Shake off the excess breadcrumbs carefully. Do not let the schnitzel stay too long in this coating because it will not be crispy when you fry it, so you will have to fry it immediately.

Heat the oil well (use enough for the schnitzel to "swim" in it). Fry the meat for 2-3 minutes on both sides until golden brown. Transfer to a larger plate with absorbent towels.

Serve immediately with lemon and parsley slices or any sauce you like. Or even with french fries or potato salad.


Culinary recipes for all tastes that can be made by beginners and advanced in food preparation.

Peasant stew of pork

  • 2 kg of potatoes
  • 1 sauerkraut
  • 1.5 kg fatty pork (young, but not in milk)
  • 500 g smoked ribs, well breaded
  • salt, pepper, thyme
  • 1 teaspoon paprika (a little hot, not bad)
  • 3-4 onions
  • 1 clove of garlic
  • 3 tablespoons lard
  • 1 tablespoon oil
  • 1 glass of sweet wine

Wash the cabbage well, chop it finely, rub it with thyme, paprika and oil and put it to harden. Cut the meat and ribs into pieces, rub it with thyme and paprika and fry it in hot lard. Boil the potatoes in their skins. Cut onion fish. Grind the garlic paste. The meat and ribs, once reddish-crunchy, quench them with water and wine and let them undulate until soft. When the potatoes are almost ready, but still sticky, clean them, cut them into slices, salt them and fry them in lard, together with the onion, for a few minutes, then leave them covered, so that they do not cool down. Did the water drop and the meat sauce thicken? Perfect, leave the pan uncovered, brown it again, then put the garlic, bring it to two or three more boils, salt it and pepper it and take it out on a plate. In hot lard, grate the cabbage, twist it twice, to smell and taste. On the plate, arrange next to the meat, potatoes and cabbage and sprinkle a little thyme powder.

How to bake pork in a pan?

I chose a heat-resistant vessel in which I put approx. 1 finger of water. I placed the salted chop with the mouse down and placed the tray in the preheated oven at 200 C.

I left the chop for 30 minutes at 200 C, the function up + down + ventilation or the high stage in the gas ovens.

How to grow steak mice?

This time I chose to grow the mouse a little differently from how I proceeded so far. In other recipes you will see that I cut it raw. Now I have chosen to do otherwise.

I took the pork chop out of the tray and placed it on a board. I notched the transverse rind about every 2 cm. You will notice that it is cut much easier than the raw mouse. It grows superficially, not deep to the flesh!

In the meantime, I peeled the onion and garlic. I cut them into small cubes and placed them in the tray. I placed the chop on top. I also seasoned the meat with cumin and paprika (paprika) and freshly ground pepper. I also put a few whole peppercorns.


Foodblogger at Savori Urbane. #savoriurbane

I reintroduced the tray with pork steak in the oven at 180 C the function up + down + ventilation or medium / high stage in gas ovens for about 30-40 minutes. In the end I left another 10 minutes at the grill function. If you do not have a grill then brown the steak for 20 minutes at 200 C. If you have a larger piece of meat you will need to extend the cooking time by 10-20 minutes. If necessary, during baking, add water, little by little. We also want to get a delicious sauce and a red meat (not a stew).

Pig's neck. The favorite recipe of Romanians, reinterpreted by Vascar

Ciuburciu (Vascar) identifies respect and responsibility to customers and the quality of finished products as the main values ​​of the brand it leads. However, the General Manager Vascar is aware that, in the absence of the perfect recipe and the harmonious combination of ingredients, the company's products will not be able to be enjoyed to their true potential.

& # 822235 years ago, we set out with the idea of ​​providing our customers and partners with quality at the level of excellence (& # 8230) We are responsible to consumers and that is why we invest in the best meat preparation technologies. . We know very well that we cannot excel if there is no passion, because the secret of tasty food is to prepare it with heart & # 8221, says Vlad Ciuburciu, General Manager Vascar, one of the most well-known companies producing canned and prepared meat in the country.

On the Vascar website, there are many more or less traditional recipes, whose undisputed stars are, however, meat dishes. Next, we chose one of the favorite dishes of Romanians, presented in Vascar's vision:

Pork chop in a fine sauce of wild mushrooms and aromatic herbs

Ingredients (4 servings)

  • 4 pieces of 250-300 grams of boneless ciolan Moldova in Dishes, from Vascar
  • 600 g of wild mushrooms
  • 1 onion
  • 1 carrot
  • 1 leek (white part rounds, green part strips)
  • 1 parsley root
  • 5 cloves of garlic
  • 1 cup dry white wine
  • 1 cube of poultry / beef broth concentrate
  • 1 tablespoon sage
  • 1/2 tablespoon rosemary
  • 1/2 bunch of parsley
  • 4-5 tablespoons of sunflower oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Method of preparation

The pieces of ciolan should be browned with a little oil, in a tall saucepan, suitable for the oven, and then placed in a warm tray.

Then sauté the chopped vegetables, then add the mushrooms, garlic and, after a few minutes, the wine and soup concentrate.

After more than 10 minutes of boiling the sauce, add the red chives, sage, rosemary and spices.

Then, the oven is heated to 160 degrees Celsius, and the pan with the whole dish is inserted inside, covered with a lid, for about an hour and a half.

When the stalks are tender and the sauce has dropped a little, add the chopped parsley. The remaining leek strips are cold and mixed in a mashed potato, and the ciolan is served on the puree bed, covered with the mushroom sauce.

This is just one of the recipes proposed by Vascar on the site, which can be made starting from the company's preparations from Vaslui. Others include Risotto with chicken legs and spicy Plai sausage, Tortilla rolls with peasant fillet muscles, leprosy, cream cheese and roasted peppers, respectively Pasta rigatoni in peasant ham sauce and baked tomatoes.

Cosmetics are obtained from roses, but also various sweet dishes.

Blackberry peel

This sweet dessert is prepared from fruit and sugar, so for every kilogram of blackberries add one sugar.


Cherry syrup

Cherry syrup is the children's favorite, along with cherry jam.

Lin rasol

Over fresh water, flax can be found on the bottom of the water with a gentle course.

Rice soup is mainly prepared like semolina soup, except that the main ingredient is changed.

Prepared with rice, prunes can also be combined with beef.

Like any type of schnitzel obtained from beef or pork, so that this preparation per minute comes out well, the pieces of meat will be cut into slices before being prepared according to the recipe.

Pork is delicious whether it is grilled, pan-fried or baked.

If often beef or pork tongue is used to obtain various cooked or baked foods, this time we present a fried tongue recipe.

Chicken with pears is an easy recipe to prepare and appreciated for its sweet taste. Here is what is obtained and how it is prepared:

Unlike other feathered or fur game, quails must be as fresh as possible when cooked. Roasted or cooked dishes are easy to obtain and do not require marinating.

Cherry compote is a sweet and sour drink that is prepared during the summer when cherries appear.

These sweet summer fruits are seasoned only with sugar to prepare a good jam to eat on bread for breakfast or at another time of day.

It is made in the same way as strawberry jam. To enrich the taste, add a little vanilla to the boil.

This cool dessert with ice cream flavor and jam consistency is prepared just like strawberry or raspberry sherbet.


- 1 glass of blackberry juice,
- 1 kg of sugar.

Method of preparation:

A higher weight of sugar is used for the apricot pellet compared to the jam.

The berries have an aromatic and sour taste and are perfect for strengthening the immune system.

Cod is the largest fish in the sturgeon category.

The most read

Subscribe to our newsletter to receive the latest information.

Become our friend on Facebook, Twitter or Google plus to find out the news first!

Example: you want to see Romanian desserts?
Select Desserts according to the recipe and then Romanasca in the kitchen. Press Filter! and see the recipes!

  • /> Tomato soup with rice
  • /> Cake with poppy seeds
  • /> Plum cake
  • /> Mini fruit tarts
  • /> Tart Mojito
  • /> Yogurt and peach cake
  • /> Lentil cream soup
  • /> Peach cake

Traditional Romanian stew recipes

Take and see in older cookbooks, those between the two wars and before & # 8216: that's what it's called, national stew. You realize what a source of colossal caricatures, what a queen of jokes, jokes, peppery allusions, salty headlines, what a heavenly manna on hungry journalists, ready to bite into the living stew

• 2 bell peppers • 500 g roasted tomatoes

  • l teaspoon paprika • salt, pepper
  • Finely chop onions, peppers, tomatoes
  • The meat is cut into slices
  • Brown the slices of meat in hot fat
  • In a larger saucepan, fry the onion until slightly yellowed
  • Add the meat over the onion, rub with the paprika, then quench with the tomatoes and peppers.

• Salt and pepper, add hot water to cover it and let it simmer on low heat, covered, to penetrate

• When it is almost ready, put it in the oven, reduce it a bit and brown it


  • 200 g sausages • 5 leek stalks • 2 bell peppers
  • 3 large, ripe tomatoes • 6 large potatoes • 1 hot pepper (cup)
  • l tie dill • 1 glass white wine • 1 tie parsley
    • 1 glass of oil • salt, as much as you think he needs
  • 500 g lean beef (poultry, piglet)

• Cut the meat, sausages and leeks into pieces and fry them in hot oil until lightly browned.

• Care for the peppers, tomatoes and mushrooms and chop finely with a knife

  • Turn off the frying with the tomatoes, leave it to boil for a few minutes for a few minutes
  • Peel a squash, grate it and squeeze the juice
  • Add 1 cup of water to the stew, cover, simmer for 1 half hour
  • Add the potatoes, peppers, mashed potatoes and wine, season with salt, let the stew bubble, covered, on the edge of the stove or in the oven for about 1 half hour.
  • Chop the greens

• Remove from the heat, sprinkle with dill and parsley


Heavy food, the foundation of the peasant cuisine of Gorj, a mountainous place of frightening forests and millennial shepherding.

* 500 g wild mushrooms • 500 g veal (marinated)

* 500 g pork • 2 kidneys of which

• 200 g smoked bacon • 2 tablespoons lard

• 2 tablespoons butter • 1 cup sour cream

• 1 cup meat juice • 3 onions

• 1 tablespoon flour • enough salt

The meat, kidneys, onions, well cared for, cut into long, thin slices

  • Put the onion to harden in butter with butter, over low heat, covered
  • When soaked, add the veal for about a quarter of an hour
    • Then add the pork for another quarter of an hour

• Dissolve the flour in a little warm water

• Follow the kidneys and flour for 5 minutes

• Turn off the frying with meat juice and let it bubble for half an hour

• Cut the bacon into thin slices, fry in another pan

• Take care of the mushrooms, cut them into thin slices

• When the bacon has browned and left the juice, put the mushrooms to harden, 10 minutes

• Then add the mushrooms and bacon to the stew, season with salt, leave to simmer for another 1 quarter of an hour

• Take the stew off the heat, add cream, mix a little more, that's good, with polenta and pickles

secret Between the forest mushrooms, dry or fresh, which are put on the stew, 2-3 hot springs would be of great effect, some white, stinging mushrooms that give nerve to the food.


  • 2 kg potatoes • 3-4 onions • 3 tablespoons lard
  • l sauerkraut • 1 head of garlic • 1 tablespoon oil
  • 1.5 kg fatty pork (young, but not in milk)
  • 500 g smoked ribs, well breaded
  • salt, pepper, thyme, paprika (a little hot if it is, not bad)
  • Cut the meat and ribs into pieces and fry in hot lard
    • Boil the potatoes in their skins
  • Cut the onion into small pieces
  • Grind the garlic paste

• When the potatoes are almost ready, but still sticky, clean them, cut them into slices and fry them in lard, together with the onion, a few minutes later, leave them to wait, covered, not to cool

• Finely chop the cabbage and rub with paprika and oil
• When the meat is browned, pour the garlic, leave two more boils, salt and pepper and take out on a plate

• In the hot lard, turn the cabbage over, turn a few times, harden easily

• Arrange the potatoes, cabbage and cabbage on the plate, and sprinkle with thyme powder


Food for easy people, uricani for centuries, who are not afraid to drink and sniff, because from where and it is not known what will come here, pi to us, pi Ia Huşi, pi the road to Chisinau („Also the Turks bre, all the Turks! Well, don't you see them with a shotgun & # 8217! & # 8221)

• 2 tablespoons lard • 1 tablespoon butter

• 1 cup of sweet wine • 1 cup of

• lceasca cream • salt as much as you want

• 1 glass of tomato broth (or 500 g tomatoes)

  • 2 tablespoons pepper paste (or 3 bell peppers)
  • 1 plate of pickled mushrooms
  • a little greenery, parsley or celery
  • 300 g smoked (whatever, sausages, ham)

• Cut the onion into small pieces and fry in butter and lard

  • Meat, heart, liver and smoke are cut into pieces
  • Quench the onion with bone broth, then add the meat, heart and smoked, simmer for 1 half hour
  • Put the liver to work, the mushrooms, 1 cup of wine, simmer on low heat, 1 quarter of an hour
  • Now put the broths (or diced vegetables) and match the salt stew, chop the greens
  • After boiling for another 10 minutes, remove from the heat, mix with the cream, sprinkle with the greens and place in front of the tables waiting quietly or dizzy, as it comes in handy.


What is a stew A piece of cooking - meat, vegetables, mushrooms, with lots of fried onions, tomatoes or broth, some salt and pepper, and possibly a thickened flour - made in the canteen. What a stew. All that, but made by my mother.

• 2 tablespoons lard (oil) • 5 onions

• salt, pepper, well enough • 1 teaspoon flour

  • l kg of ripe tomatoes (or 1 glass of broth)
  • l kg of beef or pork, more stuffed (chest, neck, ribs), or young poultry

• Cut the meat into pieces, fry in lard

  • Chop the onion and fish, place over the meat
  • When it has taken on color, quench with a little water, cover and simmer over low heat.

• When and when another drop of hot water is added, do not burn

Culinary advice: Some parsley or chopped green dill at the end, a spoonful of sour cream and a polenta, gold stone on a wooden bottom, are the final formula for entering the paradise of the Romanian stew.

Other Culinary Tip: If we put in this food (ageless and perhaps homeless), near the end, various vegetables - either peeled and sliced ​​potatoes, sliced ​​carrots, or a few chopped leek stalks, or pumpkin, celery, or other vegetables ( mushrooms for example) - "Potato stew with meat & # 8221," meat stew with celery & # 8221, etc.


From Piatra Neamţ to Suceava, the mushroom stew is like the sentry on the flag and like the milestone either in winter or summer, it is there, fasting, next to the polenta, which also does not stop steaming,

Video: Gedärme und Fleisch: So arbeiten Metzger. reporter (August 2022).