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Schnitzel in the oven

Schnitzel in the oven

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Cut the breast pieces as for the slices. Salt, pepper, sprinkle with a tablespoon of olive oil and spread the oil evenly by hand on the pieces of meat.

Beat the 2 eggs with a fork together with the chicken spices according to everyone's taste (or for pork if you use pork).

Roll the pieces of meat in white flour, then in the egg, beat with a fork, then in breadcrumbs.

Place the snails in a baking tray lined with baking paper, sprinkle with 2 tablespoons of olive oil and put in the oven at about 200 degrees until browned, about halfway through the interval turn and sprinkle with a teaspoon of oil olives.

They are very tasty, you can also use pork as desired.

3 recipes for 100% healthy baked salmon

1. Pizza with salmon

Although fish pizza is not a very common dish, you will love this recipe. Also, don't forget that baked goods are the healthiest because they are not burnt or full of fat.


  • 3 tablespoons butter (60 g)
  • 1 tablespoon yeast (15 g)
  • 3 eggs
  • 3 cups wheat flour (360 g)
  • 1 tablespoon salt (15 g)
  • 1/2 cup milk (125 ml)
  • 3 tablespoons tomato juice (45 ml)
  • 1 1/4 cups mozzarella (240 g)
  • 240 g salmon cut into pieces
  • 1 tablespoon oregano (15 g)

Method of preparation

  • The first thing you need to do is prepare the pizza dough. To do this, mix the butter, yeast, eggs, flour and salt in a medium-sized bowl.
  • Then, add the milk and knead everything until it becomes the consistency of a dough. Form a ball and sprinkle some flour on it. Let it sit aside for 30 minutes.
  • After this time has elapsed, use a twister to roll out the dough in the shape of a pizza top. Also take into account the size of the tray you are going to use.
  • Put the tablespoons of tomato juice and a little mozzarella on the dough.
  • Then, add the salmon pieces to the pizza, the rest of the mozzarella and sprinkle over the oregano.
  • Preheat the oven to 190 ° C (374 ° F) and bake the pizza for 10 minutes. Let it cool and serve. Good appetite!

2. Sweet and sour baked salmon

Do you generally prefer to serve red meat? There is nothing wrong with doing this, because red meat provides you with important amounts of protein and minerals essential for the body. But from time to time it is important to vary your menu. These baked salmon recipes are great for a balanced diet.


  • 2 salmon fillets (about 400 g)
  • 1 onion
  • 1 carrot
  • 2 tablespoons brown sugar (30 g)
  • 1 cup water (250 ml)
  • 1 tablespoon cornstarch (15 g)
  • 2 tablespoons tomato juice (30 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon salt (15 g)
  • 1/2 tablespoon pepper (8 g)
  • 1 tablespoon extra virgin olive oil (15 ml)

Method of preparation

  • First, put the olive oil in a bowl and cut the onion and carrot julienne.
  • Then, put the salmon in the bowl and add the vegetables, salt and pepper. Put the bowl in the fridge for 20 minutes.
  • Prepare the sweet and sour sauce that will accompany the salmon. In a frying pan, heat the water together with the soy sauce, cornstarch, sugar and tomato juice. Stir until the composition thickens.
  • At this point, take the bowl of salmon out of the fridge, transfer the fish to a tray, pour the sauce over it and cover it with aluminum foil.
  • Bake in the oven at 190 ° C (374 ° F) for 15 minutes, then let it cool slightly and serve.

3. Appetizer with salmon

The best thing about this salmon recipe is its versatility: you can serve it as an appetizer or as a main course. It is much easier to prepare than you imagine.


  • 3 cups whole wheat flour (360 g)
  • 1/2 cup butter (100 g)
  • 2 tablespoons salt (30 g)
  • 1/2 cup cold water (125 ml)
  • 4 eggs
  • 2 tablespoons sunflower oil (30 ml)
  • 2 cloves of garlic
  • 1/2 cup rice (100 g)
  • 2 onions (200 g)
  • 1 cup mushrooms (120 g)
  • 240 g of salmon
  • 1 tablespoon pepper (15 g)

Method of preparation

  • First, mix in a large bowl the flour, an egg, butter and a tablespoon of salt. Then add water and knead well until a lump-free dough forms. Put the dough in the fridge.
  • Cook the rice with sunflower oil, a little water and the rest of the salt.
  • After that, take the dough out of the fridge, spread out a sheet and cut it in half.
  • Add the rice and cover everything with a plastic wrap until you prepare the rest of the filling.
  • Then, cut onions, salmon, garlic cloves and mushrooms into small pieces and fry them in a pan with a drop of sunflower oil.
  • Beat the remaining eggs in a bowl and add the sautéed ingredients and pepper. Stir well.
  • Pour the mixture over the rice and cover everything with the remaining part of the dough. Sprinkle on top with a drop of oil and put everything in the oven at 180 ° C (176 ° F) for 15 minutes.
  • Allow the preparation to cool and serve.

As you can see, these baked salmon recipes are simple. We guarantee that they are also tasty. Try them too!

Pork snitzel

I remember that since childhood, a pork schnitzel was a dish that my grandmother used to go safely with, being one of my favorite foods. It was and is preferred by my daughter and I think that many, I have not heard of anyone who does not like & # 8211 of course, with different preferences: chicken breast, pork, veal, with different fillings, in dough, in breadcrumbs & # 8211 ie Viennese, Parisian etc. Today I decided to cook a pork tenderloin in breadcrumbs, which is classically called Schnitzel Wiener Art, this to distinguish it from the classic Wiener Schnitzel (click on the link for the recipe) which is always prepared from veal, its name and characteristics being protected by Austrian law.

The tenderest chicken slices / Chicken Schnitzel

They melt in your mouth.
Everyone knows how to make chicken slices and there are quite a few variants, starting from traditional Austrian or French recipes, to Asian ones, with all kinds of flavors. All are very good, I really appreciate the exotic spices and trying to cook even more. otherwise.
But with chicken breast it can also be a problem: it is sometimes hot, bland, a bit hard. And even if the traditional schnitzels come out very good, they will never be as delicious as the schnitzels made of macerated meat. Incomparable!
So, this is the secret: the snails made of marinated meat are made faster, they do not burn because they should be kept on the fire too long to penetrate the meat and they do not harden until the next day.
Everyone does the bathing as they like. I had a small chicken breast, about two servings. I made the marinade from a cup of white wine in which I dissolved a quarter of a teaspoon of honey, I poured it over the meat cut into strips and lightly beaten with the back of the knife. I added half a cup of oil, garlic slices (gives a very pleasant aroma), basil leaves, crushed coriander (a little) and ground pepper. You can also add onions, thyme or other flavors. Do not add salt now, because it removes the juice from the meat. The idea is that in this way the meat will be hydrated and frozen in this aromatic juice. Refrigerate the meat for at least 30 minutes in a covered bowl.

*** If we don't have wine when we want to make a marinade or a sauce we can replace it instead of a cup of wine we will use a cup of water in which we mixed a spoonful of wine vinegar and a teaspoon of honey bees (it is also very good for baked or pan-fried steaks, for fish).

Next, we prepare the bread as we wish: I made it from egg mixed with a tablespoon of water and flour. We take the chicken strips out of the marinade, we spread them on a mincer and we sprinkle them with salt and pepper, we pass them through the flour, through the eggs, and we fry them in the hot oil after they "bloomed" on one side, we turn them immediately on the other side. to be beautiful if we let them fry only on one side first, the egg will drain from the top of the schnitzel, fry them over medium to low heat, on one side and on the other: they are ready when the fork enters easily they. We take them out on paper napkins and serve them as an appetizer.

. or as I did, with mashed potatoes. They are delicious, but we don't have to think about calories at all. We leave such thoughts for another time.

The benefits of lamb meat

About red meat

More importantly, it is important to note that lamb is part of the red meat segment, which means that it is richer in iron compared to white meat. such as chicken or turkey. Red meat is part of the category of foods that are not recommended for frequent consumption, for several reasons, the main one being the high level of saturated fats, which are harmful to the body because they stimulate the growth of LDL cholesterol. It can cause many diseases, including diabetes and cardiovascular disease. However, lamb is a relatively lean red meat with saturated fats, so it is recommended for consumption.

Mineral intake

In terms of the benefits of lamb meat, it is rich in selenium, a mineral essential for immunity and thyroid hormone synthesis. Selenium has special antioxidant properties, reduces the risk of asthma, supports male fertility and the healthy course of pregnancy. In addition to selenium, another mineral found in belg # lamb in meat is zinc. With an important role in boosting the immune system, zinc stabilizes the blood sugar level, helps maintain the prostate, strengthens the skin and strengthens the skin. the nails help to heal the wounds.

Protein content

Lamb is rich in protein, so with just 100 grams of lamb, you can provide 60% of your daily protein requirement for a normal-weight adult. The protein content of a piece of cooked lamb is about 25% -26%. In addition, the protein content of lamb is very good for the body, because it contains all 9 amino acids essential for the proper development and functioning of the human body.

Other benefits

Other benefits of lamb meat include: the content of vitamin B12, essential for the formation of erythrocytes (red blood cells), and that of vitamin B3, which provides protection. neurocerebral, but also low content of saturated fats. Moreover, lamb has a low calorie content, with only 258 calories per percent of grams. Therefore, if it is prepared in the oven, boiled or boiled, lamb can prove to be a reliable ally in the fight against extra kilograms, thanks to its content. Low calorie content, fat content, and increased health index.

How to cook turkey in the oven

  1. Wash the fish well (cleaned before the intestines).
  2. We cut the vegetables and sprinkle them with salt and pepper in a thin layer in a tray or a yena bowl.
  3. Pour a little oil and white wine over the vegetables.
  4. Place the fish with salt, pepper and a little thyme on them. We also put the bay leaves.
  5. Place the fish in the preheated oven. Leave for 10 minutes and then turn it over to blend the flavors.
  6. After about 20-25 minutes, the fish and vegetables are ready.

The turkey can be grilled, but also grilled, but cooked in the oven, the meat remains tender, juicy and sweet. The turkey thus prepared can be eaten simply, along with the vegetables with which it was prepared. It can also be accompanied by various garnishes, rice, potatoes or flavored salads.

Baked eggplant with tomatoes and parmesan

  • two large eggplants
  • 200 g breadcrumbs
  • 3 eggs
  • 200 g flour
  • Sunflower oil for frying
  • Oregano, salt and pepper.
  • Ingredients for the sauce
  • 50 ml of olive oil
  • an onion
  • 4-5 cloves of garlic
  • two cans of finely chopped tomatoes
  • 200 g mozzarella
  • 150 g grated Parmesan cheese
  • a tablespoon of herbs: oregano, thyme, basil.

Eggplant with tomatoes and parmesan & # 8211 recipe in the oven

Method of preparation

Eggplants are cut into thin slices (2 cm thick) and salted on both sides. Leave for 10 minutes, then dab with a napkin to wipe off the excess water left by the eggplant. Meanwhile, beat the eggs in a bowl and mix with salt, pepper, and in a separate bowl mix the breadcrumbs with the herbs.

Pass each slice of eggplant through flour, then egg, then breadcrumbs and fry in oil over medium heat until well browned on both sides and a crispy crust.

Meanwhile, prepare the sauce. Heat oil, fry the onion until it becomes glassy, ​​add the tomatoes and herbs, and let the sauce boil for 15 minutes, until it gets a consistency.

In a large tray put a layer of sauce to cover the bottom of the tray, then a layer of eggplant, then again a layer of sauce and on top of mozzarella, parmesan and another layer of eggplant. Repeat the layers according to the ingredients, so that the last layer is made of mozzarella and parmesan.

Place the preparation in the oven for 25-30 minutes, at 180 degrees, until the top layer takes on a golden crust.

Remove the eggplants from the oven, sprinkle on top parsley fresh and consumed hot.