Pork schnitzel is an indisputable classic on Slovak tables. Its preparation may seem simple, but there are certain secrets that determine whether the dish will please our taste buds. So how should we prepare this traditional dinner to achieve the perfect balance between soft interior and golden coating? One thing to watch out for.
Each step in the preparation of pork chops has its own meaning
Choosing the right meat is very important. A fresh cutlet without dark spots and with a small amount of fat is a guarantee of juiciness.
- Don’t forget to buy a whole pork loin and cut it yourself into 1-1.5 cm thick slices. Gentle breaking with a pestle will ensure even roasting without damaging the structure of the meat.
- Marinating meat in milk or kefir with the addition of onions is a way to make cuts extremely tender and juicy. Although not everyone finds this step necessary, it is worth trying to extract even more flavor from the meat. However, do not forget to dry the slices with a paper towel before wrapping.
- The traditional coating consists of flour, egg and breadcrumbs, but nothing prevents you from adding a little ingenuity. Instead of egg, you can use natural yogurt or buttermilk and enrich the breadcrumbs with aromatic spices. Don’t forget to season the steaks immediately before wrapping.
- The right temperature of the fat and the right frying time are the keys to a golden and crispy surface without the “sole” effect. The best fats for frying are lard or canola oil. Remember to use medium heat and control the process so that the chops are fried evenly. Avoid excessive heat, which can burn the wrapper and toughen the meat.
Each step in the preparation of pork chops has its own meaning. If you keep these tips in mind, you will avoid culinary mistakes and you will have a real classic of Slovak cuisine on your plate.
Brush the pork chops with this marinade before you fry them. The meat will melt in your mouth
