For making schnitzel, take the flesh of the hip part has already been cut into portions or fillets, which you have to slice across the grain. Wash the meat under running water and dry with a paper towel.

Pieces of meat RUB with salt and black pepper to taste (about as much as you would salt their portion of the finished meat in the dish, if the cook forgot to add salt at the time). On Board to wear a plastic bag, put on it the pieces of meat, from above to put on another plastic bag. Equip your kitchen with a hammer and beat off meat. If no hammer is fine the rolling pin :).

To beat evenly and gradually to 0.5 cm or thinner. Repulsed, loosened the meat to prepare faster, and that means he has more chances to stay juicy and soft.

In fact, all the manipulations when you roast meat intended to "seal" the juice inside the piece and keep its tenderness and juiciness when fully cooked. For this purpose, we will be putting our schnitzel in a dense "coat". With a fork lightly beat the egg with a pinch of salt.

Repulsed a piece, roll in egg, then from all sides in flour. Should not remain unprotected areas, or after they run away all the juice and meat will become dry and hard.

Again, dip a slice in egg and roll it in bran, mixed with salt and spices.

Another important point is the quantity and condition of oil in the pan. Oil should be no less than 0.5 cm, the pieces of meat have to kind of sink into it (but not sink). Pour the oil into a cold pan and place it on a moderate fire. Put in a pan garlic, cut into slices. Calcined oil for 3-4 minutes. When it will fade and it will appear white, barely visible smoke, the oil is ready for frying. Garlic needs to come out, he his work on refining oil performed.

Put prepared pieces of meat into the oil and fry for four minutes on each side until cooked. Readiness check with a thin puncture at the top: if puncture of clear juice, then the meat is ready. Remove it from the pan and leave for a few minutes on the plate, covering the top with foil. The temperature at the surface and inside the piece is equalized, the meat to "relax" and when cut it will not flow out all the juice, as it happens, if you ignore the last advice.