正宗德国炸猪扒的秘密㊙️ Schnitzel - 比脸大 酥脆香嫩 冬季周末家庭温馨菜肴

要想做出正宗德国炸猪扒，关键是要棒锤无骨猪扒肉至足够薄3mm厚，简单的方法是将其放在保鲜膜之间敲打。每面撒上盐、黑胡椒和辣椒。顺序将其两面蘸裹上面粉、蛋液、面包屑。第二个关键点是轻轻裹上面包粉，下锅前抖去多余的部分，切记不要将面包粉压入肉中。第三关键点是立刻煎炸以保证其酥脆，不需要很多的油，足够猪扒在其中晃动即可。最后油温保持在330˚F左右，过热会使面包屑焦糊。

食料：
无骨猪扒、盐、黑胡椒、辣椒粉、面粉、鸡蛋、面包屑、油、柠檬

做法：
1- 将面粉、蛋液、面包屑分别放入不同的盘中
2- 取无骨猪扒数块，棒槌轻敲至3毫米左右
3- 依次裹上面粉、蛋液、面包屑
4- 330˚的油中煎炸，每面1～2分钟即可
5- 出锅后放入有厨房纸的盘中，以吸掉多余的油
6- 和柠檬一起食用

The first key to achieving the perfect Schnitzel is to pound it very thin, around 3mm thick. The easiest way to pound the pork is to lay it between two pieces of plastic wrap. Lightly sprinkle each side with salt, pepper and paprika. Dip the pork into the flour, egg mixture and breadcrumbs, coating all sides.
The second key to achieving the perfect Schnitzel: Don‘t press the breadcrumbs into the meat. Just softly coat the pork on both sides and all edges, and then gently shake off any excess.
The third key is to immediately fry the Schnitzels. Don’t let them sit in coating or the end result won’t be as crispy. You don‘t need a ton of oil, but you need enough so that the Schnitzels can ”swim“。
The final key is to make sure the oil is hot enough. It should be around 330ºF, otherwise the crust will burn before the meat is done.

Ingredient:
Pork Meat, salt, black pepper, paprika, flour, eggs, breadcrumbs, oil, lemon

Steps:
1- Fill flour, lightly beaten eggs and plain breadcrumbs in different plates
2- Pound boneless pork meat very thin, around 3mm thick
3- Dip the pork into the flour, egg mixture and breadcrumbs, coating all sides
4- Fry it in oil around 330ºF， 1-2 minutes per side
5- Place it on kitchen paper for absolving extra oil
6- Serve with lemon and your favorite dishes.

Granary Schnitzel House Restaurant: https://goo.gl/maps/fBk7qr2kxcfifYER9
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