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Snails are my favorites and I eat them with pleasure at any time.

  • Chop or sliced ​​pork leg (about 10 pieces);
  • 2 well beaten eggs;
  • 1 tray with breadcrumbs mixed with flour.

Servings: 5

Preparation time: less than 60 minutes


Beat the slices of pork with the hammer of slices, roll in beaten eggs, then breadcrumbs mixed with flour and fry in hot oil until golden brown.

Serve with vegetable salad.

Good appetite!

If you liked my recipe, you can also find it on my blog:

Chicken breast snacks bread recipe step by step

Chicken breast snacks bread recipe step by step. How to make breaded chicken slices correctly? A simple and banal recipe but which still creates problems for many: either it gets soaked with oil, or the crust falls off the meat. We explain exactly what to do and what not to do to get some good and juicy slices of chicken breast bread.

I present these to you slices of breaded chicken breast made by my 7-year-old son. He took care of the bread, of giving the meat through flour-egg-breadcrumbs, I just worked with the hot oil. Involve the children in the household, it will be very useful for them later! I haven't had anything to do with the panel for a good year, if the junior is at home he really asks me to help me.

He knows that for a good bread we need flour, beaten eggs and breadcrumbs. And he takes them from the pantry, breaks (already well) eggs and prepares the breadcrumbs. Until then, I slice the meat, season it and prepare the pan and oil.

They are very easy to prepare, and their taste is special.


  • a cabbage of about 1 kilogram
  • 3 eggs
  • biscuit
  • salt and pepper to taste

Method of preparation

Whole or cut cabbage is boiled in boiling salted water. Cut slices of a finger thick, put in flour, egg in which to put a little pepper, and breadcrumbs. Fry in hot fat.

It can also be prepared as follows: 3-4 scalded cabbage leaves are superimposed, chopped ham and pieces of cheese are placed between the leaves. It is shaped like a schnitzel, squeezing well between the hands, passed through flour, egg and breadcrumbs and fried in hot fat. Cabbage can also be with curly leaves.

Remove the schnitzels from the kitchen towels so that the excess oil can drain. It is ideal to serve these schnitzels with garlic sauce.

Celery schnitzels with baked peppers and tofu

A simply delicious dish and very easy to prepare & # 8211 Baked celery slices, with baked peppers and tofu cubes with a slightly smoky taste.


For schnitzels:

  • celery
  • wheat flour
  • cornflour
  • 3-4 cloves of garlic
  • lemon juice
  • olive oil
  • salt pepper

For gasket:


1. Peel a celery and cut it into 2 cm slices. I used half a celery, ie six slices for two portions, if you want to make more you can put a whole celery.

2. Boil the celery slices in salted water. Then strain them with water and let them cool.

3. Prepare a mixture of 3-4 cloves of garlic given through the press, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, salt, pepper and 50-60 ml of water.

Separately put corn flour on one plate and wheat flour on another plate.

4. We will give each slice of celery first through the liquid mixture, then through the corn flour and finally through the wheat flour. We place them in a tray lined with baking paper and bake them in the oven (10-15 minutes on one side and 10-15 minutes on the other side).

5. Cut the tofu into cubes, put a little olive oil, smoked paprika, salt on top and mix until all the cubes are evenly covered. Bake them in a pan without adding oil.

6. We just wash the peppers, cut them into strips, sprinkle them with a little oil and salt and bake them on the grill.

The fluffy chicken schnitzel is simple and delicious, it's so good that it melts in your mouth.

First we prepare the slices, we fry them between 2 plastic sheets so that the meat does not crumble and we sprinkle the garlic cloves on each slice and on each side - see the picture below to understand what I mean. Beat the slices together with the garlic to impregnate the garlic flavor in the meat.

We put the snails thus prepared for marinating in the mixture of sour cream and egg. Cover the bowl in which we put the schnitzels and leave them to marinate for at least 30 minutes, I left them for 2 hours.

After they are marinated, we put the snails through the breadcrumbs mixture and a little paprika and fry them.

Remove the chicken slices on the absorbent napkin and serve hot. Good appetite!
The source of this recipe is the Baby Food blog.

How to prepare tender and soft schnitzels. An excellent recipe for all housewives!

Don't know how to get soft and juicy schnitzels? Our team offers you an excellent trick for preparing schnitzels, thanks to which you will get delicious, very tender and fragrant dishes. Soak the schnitzels in milk for 3 hours and they will be to the liking of the children. Try it you will not regret!


-600-700 g of pork


1. Cut the pork into pieces and beat well.

2. Mix all the ingredients: salt, sugar and pepper and rub the meat with the mixture.

3. Put the schnitzels on a plate, pour the milk on top and let it sit for 3 hours.

4. Then pass the schnitzels through the flour, then through the beaten egg and fry them in a pan with oil.

Fasting soy schnitzels

I haven't eaten before soy schnitzels for years. I've always heard it's a controversial food. It would be good, it wouldn't be good. And when there is controversy over the consumption of a particular ingredient, I kind of try to avoid it.

But I'm not absurd. It doesn't hurt if we taste something, but if we overdo it. I think so now, although, I admit, there was a time in my life when I began to be extremist (read rather "paranoid") about food.

Today's recipe for soy schnitzels, I admit, I don't do it too often. I rarely cook them now, but in my childhood they were indispensable on our table, given that in those days soy was promoted a lot as a better and healthier alternative to meat.

Thinking about those times and because I know that even today some of you eat soy without problems (well, I read too much) I thought of publishing this recipe on the site.

Obviously it's fasting, vegan, meaning no milk or egg. That's because it's a recipe that most of us prefer to make on fasting days over the year. I don't know how often soy schnitzels are consumed in the vegan community, but I hope the recipe is useful for them as well.

Fluffy schnitzels - My favorite schnitzel recipe. I always do that

The easier they are to prepare, the more delicious they are!

• 1 kg chicken breast
• 2-3 pesmet dogs
• 2 beaten eggs
• a can of oil
• pepper, salt
• other spices, to taste

1. Beat eggs with a pinch of salt and pepper.
2. Bone the chicken breast, wash it and then gently wipe it with some absorbent kitchen towels. This removes excess water.
3. Cut the meat to get smaller slices.
4. Beat each with a kitchen hammer and season with salt and pepper.
5. Heat the oil.
6. Pass each piece of meat through the breadcrumbs, then through the egg and the breadcrumbs and fry it

If you want to make pork slices, here's how to make them like in a restaurant:
Necessary ingredients: pork shoulder, pork neck, cheese, lettuce, cherry tomatoes, lemon, boiled potatoes, parmesan, eggs, breadcrumbs, white flour, salt and pepper.
Three parts of pork neck, one part of pork shoulder and half of the amount of meat we put cheese, the first time we will take the meat, we will cut it into smaller pieces, then we will put it in the blender.
We clean the skin, we leave the fat because we need fat in all this snail to come out juicy, that's why I use the neck and shoulder of pork, which are a little fatter than the chop.
Then chop the meat with a robot, and when it is almost ready, add the diced cheese.
Season with salt and pepper, then mix the composition very well until the eggs are incorporated.
We have to be careful with salt. If we have a cheese that is a little saltier, then let's be careful not to put too much, we can also put chilli if we like it spicy or a certain cheese, we will now make two pieces of schnitzel, we will shape them a little by hand.
As in the case of classic snails, line the pieces of meat with flour, then pass them through egg and breadcrumbs.
In the meantime, prepare the garnish!
We will peel two or three boiled potatoes in the peel, we will only fry them in a little olive oil, and at the end we will throw some grated Parmesan cheese on top, salt, pepper and it is ready. A very simple, fast and very good gasket.
For the salad, break up some fresh leaves that you mix with the cherry tomatoes cut in half, then add a little olive oil, lemon juice and salt.
Your lunch or dinner will be ready in no more than 30 minutes!

Ingredients veal schnitzel (for 20 thin slices of veal)

0.500 g beef or veal (tender meat & # 8230 meat or meat)

3 tablespoons dried thyme powder (for seasoning snails)

100 g white flour (for rolling the slices before being given through the dough)

salt, pepper (seasoned snails)

For the dough, the beef slices

Careful: this dough must be thinner than the pancakes, so the use of ingredients will be added as the dough comes out, so everything is approximate (except eggs)

1 teaspoon vegeta or delicate vegetables

1oo ml bubble mineral water (more or less amount of water & # 8230. Depends on how the dough will be)

flour as it contains (to be a pancake dough, but thinner)

a teaspoon of pepper

How to make dough for pancakes

In a deep and wide bowl, we will put the eggs, together with the vegeta, the pepper and the bubble mineral water, stirring vigorously with a whisk until a well-beaten egg foam is formed.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Then add the flour little by little, until we get a thin dough.

If we put more flour, we will add more bubble mineral water.

Thus, we leave the dough obtained at rest and use it, when the meat for the slices was prepared.

How to prepare soy schnitzels with onion and tomato sauce

In a pan I heated 1-2 tablespoons of oil (over medium heat) and hardened the finely chopped onions. I didn't brown them!


Foodblogger at Savori Urbane. #savoriurbane

After the onion hardened, I added the hydrated soy slices, drained from the marinade. The marinade is kept for later! I browned the soy schnitzels discreetly on both sides.

Then I extinguished everything with the aromatic marinade in which the schnitzels were hydrated and I left everything to boil until the soybean slices were softened. In principle, the cooking lasts 20, maximum 30 minutes. Soy schnitzels should not be overcooked. Prolonged cooking makes all the juices accumulated in them come out, the fibers harden and become rubbery, spongy.

Finally I seasoned everything with salt, pepper and a little sweet paprika, I added the tomato puree and left everything on low heat for 2-3 minutes. I turned the soy slices from side to side to soak evenly with the onion and tomato sauce. I sprinkled a little more thyme and some finely chopped onion (Schnittlauch, chives) and you're done!

Serve fasting soy schnitzels or onion stew with soy

How well the schnitzels and the sauce smell !! And it looks great.

For the garnish I chose to make a polenta (the recipe here).

You can just as well boil a rice, some pasta or make some natural potatoes with parsley and oil (fasting) & # 8211 see the recipe here.

For extra freshness I made a simple tomato salad with red onions sprinkled with a little oil and vinegar or lemon juice. Perfect!

Let's see a section through these delicious soy schnitzels: they are juicy and tender, soft. You can't even believe it's soy! The slices have a taste and aroma and deep down, you don't feel like chewing a dull sponge.

From the diced soy I made a very tasty stew (fasting) & # 8211 the recipe here.

Also from soy (granulated) and pumpkin I used to make some meatballs in the oven & # 8211 see here.

It's worth trying this recipe too fasting soy schnitzels with onion sauce and polenta!