How to properly cook pork schnitzel. Chopped pork schnitzel in a frying pan
Many people mistakenly believe that schnitzel is a large flat cutlet made from minced meat minced or twisted in a meat grinder.
Let's try to figure out what real schnitzel is and how to fry pork schnitzel in a frying pan correctly, so that it turns out soft and juicy. There are many recipes for chop meat: beef, lamb, chicken, turkey, but today we will cook a classic, and beloved by many - pork schnitzel.
This dish originates from Austria and means “thinly sliced” in German. Essentially, it is a type of chop that is coated in egg, breadcrumbs and deep-fried until crispy.
Pork schnitzel: recipe in a frying pan
Ingredients
- — 500-600 g + -
- — 150 g + -
- - 2 pcs + -
- — 50 g + -
- — 100 g + -
- Breadcrumbs— 100 g + -
- - taste + -
How to make pork schnitzel in a frying pan
- Wash and dry the pork meat. It is best to use tenderloin for schnitzel, but you can also use ham, loin or lean neck.
- We cut the pulp across the fibers into thin wide layers (1-1.5 cm) - approximately the size of a man’s palm.
- Place the pieces of pork on a damp board, cover with cling film and beat thoroughly. To prevent the chops from sticking to the board, lightly moisten it with water.
- Salt and pepper the meat to taste.
- Prepare the lezon for schnitzel: break the eggs into a small container, add cream, a pinch of salt and beat well.
- We take two large flat plates - pour flour on one, crackers on the other. Dip the meat in flour, then dip it in the lezon and bread it in breadcrumbs.
- Pour enough vegetable oil into a heated frying pan, since bread crumbs absorb fat.
- Place schnitzels in boiling oil and fry on both sides until cooked. Place the finished meat on a paper towel to remove excess fat.
In the process of preparing fried meat, a logical question arises: how long to fry pork schnitzel in a frying pan? This depends, first of all, on the thickness of the chopped meat, as well as the strength of the fire (stove temperature).
Well-beaten meat half a centimeter thick will fry over medium heat in 5-7 minutes on both sides. If you fry longer, the schnitzel may burn and become dry and tough.
A triple layer of breading creates a dense shell that preserves the juiciness and unique taste of the meat. The result is a delicious, juicy schnitzel on the inside with a golden brown, crispy crust on the outside. If you add a teaspoon of curry to the breadcrumbs, it will be even tastier!
When finished, the schnitzel should be the size of the entire plate. Schnitzel looks very noble with a slice of lemon and sliced fresh vegetables.
How to cook garlic and onion schnitzel
This variation of the classic recipe differs in that we brush the pork chops with a mixture of garlic and onion before breading.
To prepare the garlic and onion mass we will need:
Ingredients
- Onion - 1 piece;
- Garlic - 2 cloves;
- Salt - to taste.
How to fry pork schnitzel with garlic
- Peel the onion and garlic, chop, add salt and mix well.
- Rub the resulting fragrant mass into the pork pulp.
- Further steps follow the already known algorithm.
Pork schnitzel in a frying pan with cheese
This recipe will be appreciated by real gourmets. To do this, at the breading stage, dip our broken pieces in grated cheese. The breading process will consist of four stages:
- Dip the meat in flour.
- Dip the pieces into a leison made from eggs and cream.
- Dip chops in grated cheese.
- Breaded in breadcrumbs.
Pork schnitzel is a completely self-sufficient dish. Therefore, it can be served separately - without a side dish, or in a harmonious ensemble with vegetables, potatoes or buckwheat.
Pork chops in the oven “Schnitzel-drizel”, video recipe
In the video you will see how to cook tender and juicy pork chops in the oven. All the secrets of juiciness and roasting have been revealed!
Today for dinner I will have a classic pork schnitzel, which is prepared quite quickly and without much hassle. It is essentially a tender and flavorful pork chop. Mashed potatoes or pea porridge, baked vegetables, light salads with herbs or homemade pickles are suitable as a side dish.
In my photo I have pickled white cabbage with beets. It is very important not to dry out the meat in the pan. Today I will tell you how to cook juicy and tender meat in a frying pan and show you in a step-by-step photo recipe.
It's actually quite simple. The meat should be thinly sliced, beaten with a hammer and marinated. This way the pork will remain soft and tasty. Triple breading of flour, eggs and bread crumbs helps to retain all the juices inside the meat, making its taste unforgettable.
List of ingredients
- 500 g pork
- 1 egg
- 1 onion
- 3 cloves garlic
- 1 bun
- 100 g wheat flour
- 100 ml sunflower oil
- salt to taste
- 0.5 tsp. ground black pepper
- 0.5 tsp. seasonings for meat
Cooking instructions
Wash the pork pulp and dry it with paper towels. Cut the meat into portions 1-1.5 centimeters thick.
Place the chopped meat between two pieces of cling film and pound it thoroughly with a mallet.
Peel the onions and garlic. Cut the onion into several parts and place it together with the garlic in a blender bowl.
Grind the vegetables until pureed.
Pepper the chopped pork pieces and brush with the resulting onion and garlic paste.
If you marinate the meat for more than one hour, you can salt it immediately. Otherwise, it is better to add salt to the breading.
Let the pork marinate for 30 minutes, longer if possible. You can also use mustard or kefir for the marinade.
Preparing the breading for the schnitzel
In the meantime, prepare the breading. Before preparing the pork schnitzel, I froze the loaf in the freezer in advance. A baguette or savory bread would also work. Grind the bread in a blender bowl until you obtain coarse crumbs. For convenience, pour the breading into a deep plate.
In a separate bowl, mix wheat flour, salt, meat seasoning and black pepper.
In the third bowl, combine a chicken egg and a tablespoon of cold water. Beat the mixture thoroughly until it becomes homogeneous.
Fry in a frying pan
Dredge the pork pieces in flour and spices.
Then dip the meat in the beaten egg.
Next, roll it in bread crumbs.
Place the breaded meat in a frying pan with very hot sunflower oil. Fry the schnitzel until golden brown on both sides.
Pork schnitzel is a masterpiece of classic Austrian cuisine. This is a chop covered with a crispy, flavorful crust.
Initially it was prepared from veal, but now this dish has many variations from almost any type of meat. And although his homeland is Austria, he has long won fans around the world.
Schnitzel can decorate any holiday feast. There is no shame in serving it for a birthday, wedding or reception. At the same time, schnitzel will become a dish for a warm family dinner.
It will take about 1.5 hours to prepare pork schnitzel.
This recipe makes the meat spicy and juicy. The crispy breading acts as a shell that keeps all the good stuff inside.
For it we will need:
- pork neck – 0.5-0.7 kg;
- chicken eggs – 2 pcs;
- water – 2 tbsp. l;
- salt, black pepper;
- breadcrumbs;
- garlic – 1-2 teeth;
- onion – 1 piece;
- flour;
- refined sunflower oil.
Preparation:
- Take a good piece of neck, it’s good if it is marbled with thin layers of fat. Wash and dry the meat, then cut across the grain as for chops. The thickness of the pieces should be 1.5 cm.
- Place the meat on the board. Sprinkle with pepper and salt. Cover with cling film and beat well.
- Grind the onion and garlic in a blender. Rub the resulting gruel onto the chops and set aside for 15 minutes to marinate.
- Prepare the breading. To do this, take dried white bread without crust and grate it on a fine grater or grind it in a blender. You can take fresh bread, grind it into crumbs and lightly dry it in the oven.
- Take two flat plates. Pour flour into one, crackers into the other. In order for the breading to stick, you need a mixture of water and eggs - lezon. Break 2 eggs into a deep bowl, add a pinch of salt and 2 tablespoons of water, beat with a fork.
- Dip each chop in flour, then dip in lezon, and then in breadcrumbs.
- Heat a frying pan with sunflower oil. Carefully place the schnitzels in the pan and fry for 5-7 minutes on both sides.
- After frying, place the finished schnitzels on a paper towel to remove excess oil.
Pork schnitzel can be served with a side dish of potatoes, vegetables, or as a separate dish. It goes well with either red tomato sauce or sour cream with garlic.
Even selective gourmets will enjoy the dish. It turns out tasty, satisfying and very appetizing to look at.
Required:
- pork pulp – 0.6 kg;
- cold water - 2 tbsp. l;
- chicken egg – 1 piece;
- salt, spices for meat;
- white bread crackers;
- Wheat flour;
- mayonnaise;
- Refined sunflower oil.
Preparation:
- Wash the meat and dry with a napkin. Cut into flat pieces 1.5-2 cm.
- Use a sharp knife to score the entire area of the chops. Sprinkle with salt, spices and grease with mayonnaise. Place in the refrigerator for 30 minutes.
- In a deep plate, beat the egg with water and a pinch of salt - lezon. Sprinkle flour and breadcrumbs into two plates.
- Dip each schnitzel in flour, leisonne and breadcrumbs. Place on a greased baking sheet and place in an oven preheated to 200°C.
- Bake for 40-45 minutes.
Chopped schnitzel can be a good alternative to the classic schnitzel made from a whole piece of meat. This recipe will come in handy if you find the meat is not quite suitable for frying chops from it. It is convenient to eat without a knife.
Required:
- pork – 0.6 kg;
- salt pepper;
- eggs – 1 piece;
- flour – 0.03 kg;
- crackers – 0.05 kg;
- vegetable oil.
Preparation:
- Wash and dry the pork. Place on a board and cut into 1x1 cm cubes. Then cover with film and beat lightly.
- Place the chopped meat in a bag. Add flour, salt and pepper. Shake well so that they are evenly distributed throughout the meat.
- Place the pork in a bowl and crack in the egg. Form the mixture into oval “chops” and roll in breadcrumbs.
- In a well-heated frying pan, fry the chopped schnitzels in enough oil for 5-7 minutes on each side.
Schnitzel with cheese and tomatoes
As the main dish on the holiday table, you can prepare an elegant schnitzel with cheese and tomatoes. None of the guests can remain indifferent to such a treat.
- pork tenderloin – 0.7 kg;
- egg – 1 pc;
- flour – 0.5 cups;
- cold water – 2 tbsp;
- salt, spices;
- mayonnaise;
- hard cheese with a fat content of at least 50%;
- tomatoes – 2 pcs.
Preparation:
- Wash and dry the tenderloin. Cut across the grain into 1.5 cm thick pieces.
- Gently beat with a hammer and rub with salt and spices. Coat each chop with mayonnaise.
- Prepare lezon and flour for breading.
- Dip the meat first in flour, then in lezon and again in flour. Place on a baking sheet and place in an oven preheated to 200. Bake for 30 minutes.
- Remove the schnitzels from the oven, lightly brush each with mayonnaise, and top with chopped tomato and grated cheese. Return to oven for another 10 minutes.
Each of these recipes is a combination of simplicity and sophistication.
Pork schnitzel is an excellent treat for both festive and everyday tables. Our recipes will help you find new ways to prepare this dish using a variety of ingredients - from the simplest to the most unusual.
Fry meat in a frying pan simply, quickly and deliciously.
Ingredients for 800 grams of pork:
- oil (olive or vegetable);
- one hundred grams of cheese (semi-hard);
- salt, spices.
Cooking method:
- The pork flesh is washed under running water, and after the water has drained, the meat is additionally blotted with a napkin.
- On the cutting table, cut it into flat portioned pieces, lay them out and beat them on both sides.
- After this, sprinkle the workpieces with salt and roll in seasonings.
- Fry in a well-heated frying pan over high gas, first on one side, and then turn over with a wooden spatula and fry the pork on the other.
Place the finished schnitzels on a large flat dish. If desired, you can sprinkle them with grated cheese while the meat is still hot.
How to cook a meat dish in the oven
Bake pork schnitzel with potatoes and mushrooms in the oven according to the recipe below.
Ingredients for 600 grams of pork pulp:
- onions – 2 pcs.;
- champignons (or other mushrooms) – 200 g;
- ground pepper;
- milk – 0.2 l;
- potatoes – 7 pcs.;
- grated cheese;
- two eggs (C1);
- salt;
- wheat flour – 60 g;
- fat for lubrication.
Cooking method:
- The pork is washed and lightly dried. Lay out on a wooden board and cut into flat pieces. On a flat surface, beat the meat with a hammer on each side. Salt, rub with spices and pepper.
- The pre-prepared meat is lightly fried on both sides in a frying pan.
- Peeled potatoes are washed, cut into discs and lightly fried in another frying pan.
- The mushrooms are chopped, then they are fried in a frying pan. The onion is cut into half rings.
- Break the eggs into a bowl, mix them with milk (warm), add two tablespoons of flour and grated cheese.
- Place the meat in the middle of the baking dish. Potatoes are placed along the edges around the schnitzels and generously sprinkled with mushrooms. Pour the milk-egg mixture on top and sprinkle with chopped onions.
- The dish is placed in the oven and baked for half an hour. Bon Appetit!
Before frying pork schnitzel in a frying pan, remove the veins from the meat - this way it will not lose its shape. In addition, the fewer veins in the pulp, the tastier the dish will be.
Chopped pork schnitzel
Tired of whole cuts of meat? Prepare chopped schnitzel from young pork meat.
Ingredients:
- kilogram of pork;
- four onions (onions);
- sour cream – 1 glass;
- 1 – 2 eggs;
- seasoning;
- one clove of garlic;
- 1 – 2 tbsp. spoons of wheat flour;
- salt;
- optional, 500 grams of mushrooms.
Cooking method:
- The meat is washed, cut into small rectangles and placed in a deep bowl.
- The onion is peeled and finely chopped. The garlic is squeezed through a grinder and both vegetables are added to the meat.
- The composition is salted, peppered, eggs are beaten in, sour cream and flour are added and mixed.
- The meat is fried in a frying pan greased with oil. If desired, you can also mix it with finely chopped mushrooms - it will turn out even tastier. Spoon the mixture like pancakes. Bon appetit!
Recipe for cooking in a slow cooker
If you have very little time, and guests are already on the doorstep, you can cook schnitzel in a pressure cooker with the addition of potatoes and mushrooms.
Ingredients:
- half a kilogram of pork pulp;
- mushrooms – 200 grams;
- sour cream – 150 grams;
- potatoes – 5 – 6 pieces;
- salt, spices;
- vegetable oil;
- fresh greens.
Cooking method:
- The meat is cut into flat, preferably square, pieces and beaten on both sides.
- Lubricate the multicooker bowl with vegetable oil, turn on the “Frying” function and fry the meat pieces on each side.
- At this time, finely chop the mushrooms. Peel the potatoes and cut into strips. Chop the onion.
- The prepared ingredients are placed on the meat in a slow cooker. Add salt, pepper and seasonings to taste.
- Close the lid and cook until all the products are ready in the “Stew” mode. When ready, sprinkle the dish with finely chopped fresh herbs.
When beating meat, cover it with cellophane or cling film - this will prevent splashes from flying around the kitchen.
Breaded
For variety, bread the pork schnitzel in breadcrumbs.
Ingredients for 700 grams of pork pulp:
- oil (olive) – 50 grams;
- cream – 0.1 l;
- 50 – 60 g wheat flour;
- half a liter of water;
- breadcrumbs;
- salt, seasonings.
Cooking method:
- The meat is washed, cut into pieces, laid out on a flat surface and beaten on both sides.
- Breadcrumbs are mixed with cream, a little flour is added and salt is added.
- Heat a greased frying pan well.
- The meat is rolled in the prepared mixture on both sides and quickly placed in a hot frying pan. Fry the workpieces with the lid closed on high gas on each side. Breaded schnitzel is ready!
Cooking like a minister
In tsarist times, this pork dish was called “royally”, but today it is a little more modest – ministerial. Let's share the recipe.
Ingredients:
- kilogram of young pork pulp;
- potatoes – 5 – 6 pcs.;
- cooking oil (this is important!);
- bulb onions;
- mushrooms – 200 – 300 grams;
- mayonnaise sauce;
- semi-hard or hard cheese.
Cooking method:
- The meat pulp without veins is cut into flat rectangular slices. Lightly fry them in a frying pan greased with cooking oil.
- Place the meat on a baking sheet or other baking dish.
- Peeled potatoes are cut into slices and covered with meat, laying them beautifully and evenly.
- Finely chop the mushrooms and onions and sprinkle them over the meat and potatoes. The dish is salted, seasoned, smeared with mayonnaise sauce (no more than 67% fat) and sprinkled with grated cheese.
The future schnitzel is sent to the oven to bake until it has an appetizing crust.
Pork chop schnitzel
To diversify a boring menu, cook pork schnitzel in the oven according to a French recipe.
Ingredients:
- pork pulp (half a kilo);
- potato;
- three onions;
- grated cheese – 300 grams;
- mayonnaise;
- salt, spices.
Cooking method:
- The meat is washed and left to dry. After twenty minutes, it is cut into portions with a sharp knife - flat pieces. They are lightly beaten, salt and seasonings are rubbed in and left to soak in spices for twenty minutes.
- Meanwhile, finely chop the onion and fry until golden in a frying pan. Peeled potatoes are chopped into slices and mixed with salt and seasoning.
- Pieces of meat are placed in a baking dish or on a baking sheet, and potatoes are placed on it. Spread the fried onions evenly, grease with mayonnaise sauce and sprinkle with grated cheese.
The schnitzel chop is placed in the oven to bake for half an hour. The dish is ready!
Pork Wiener Schnitzel
According to this recipe, meat is baked in foil in portions. This method is convenient when serving to guests, although it requires some time for preparation.
Ingredients for half a kilo of pork:
- onion - two heads;
- potatoes – 500 grams;
- salt, spices - to taste.
Cooking method:
- Pork meat is washed under running water and thinly sliced. Place it on the table and beat it with a special hammer.
- Peel the potatoes and cut them into circles, and the onions into half rings.
- Cut the foil to a size of 20x20 centimeters. They make a dozen of these blanks. Each sheet is greased with oil, meat, potatoes, onions are placed on it and sprinkled with spices. Wrap the foil tightly. This is done alternately with each piece of meat.
Ingredients for half a kilo of pork:
- ham – 60 grams;
- onions - two pcs.;
- flour – 15 – 20 g;
- sour cream - a glass;
- cheese – 150 g;
- water or milk - if necessary;
- seasonings, salt.
Cooking method:
- The meat is washed, cut with a sharp knife and lightly beaten.
- The onion is chopped and fried in a frying pan with oil.
- The ham is cut into strips, mixed with onions and sour cream. Add grated cheese, flour, a little milk or water.
- Place pieces of meat in the mixture from the previous step and fry them in a frying pan. Thanks to the large number of ingredients, the dish turns out tasty and satisfying, so it can be served without a side dish.
If you are not a fan of fatty foods or are on a diet, when baking meat in the oven, place it not on a greased baking sheet, but on a Teflon mat. It does not need to be oiled and the meat turns out fried in its own juices.
Also, if the meat has too much fat, place it in a hot pan, fat side down. This will melt the excess fat, but at the same time the pulp will remain juicy.
This is how you can cook juicy, flavorful pork schnitzels with millet, literally in an hour. This dish is suitable for both family dinners and gala dinners. And most importantly, it requires a minimum of ingredients and is easy to prepare.
Schnitzel is a thin layer of lamb, pork, veal, chicken breasts and other types of meat, which is fried in a frying pan or baked in the oven. It should be noted that the presented dish can be prepared in different ways. Moreover, it is very often made not only for everyday lunch, but also served at the holiday table.
In this article we will tell you how you can quickly and easily prepare schnitzel. This dish is of German origin. It is sometimes called a man's lunch. After all, it is quite high in calories and filling.
Choosing the right meat ingredient
Before frying schnitzel in a frying pan, you should choose the right meat ingredient. Experienced chefs recommend using only the upper part of the hind leg of an animal (in our case, a pig) to prepare such a dish.
After the product is purchased, it must be cut across the grain. Moreover, you should try to ensure that the piece of meat has a rectangular shape.
To prevent the pork from shrinking and decreasing in volume when frying, it is recommended to make several notches along the entire perimeter of the schnitzel. The main difference between this dish and chops is that the product does not need to be beaten with a culinary hammer before heat treatment. It should also be noted that the finished semi-finished product should have a thickness of 1-1.5 centimeters.
How to cook breaded in a frying pan?
Before deep-frying a piece of meat, you should prepare the necessary components in advance, as well as process the main product.
So how to cook schnitzel yourself? This dish requires the use of ingredients such as:
- breadcrumbs - 2 cups;
Meat preparation
Schnitzel is something that does not require lengthy processing of ingredients, but turns out very satisfying and flavorful. Before deep-frying a piece of meat, it must be cut into thin and wide layers, and then rinsed thoroughly and dried with paper towels. After this, the product must be seasoned with pepper and salt, and then set aside for ¼ hour.
Preparing the breading
To prepare your own schnitzel, the photo of which is presented in this article, you can use completely different breadings. We decided to use the simplest and most popular one. To do this, you need to beat the eggs vigorously and also pour the breadcrumbs into a not very deep bowl.
Frying on the stove
Pork schnitzel does not take very long to fry in a frying pan. That is why a piece of meat should be cut quite thinly. Otherwise, it will not cook through and will remain damp.
Thus, all prepared layers must be dipped one by one in the egg mixture and then rolled in breadcrumbs.
To fry the semi-finished product, you should take a deep saucepan and heat deodorized oil in it. Next, you need to put it in a frying pan and fry on both sides until a golden crust forms. It is advisable to cook this product for about 10-15 minutes. In this case, it is necessary to ensure that the middle part of the meat does not remain pinkish, but is completely cooked.
Serve delicious pork schnitzel
After frying the pork schnitzel in a frying pan, remove it and place it in a colander. In this case, all excess fat should gradually leave the product. Next, the meat product must be placed on a plate and served along with tomato or some other sauce. If desired, you can serve the finished meat dish with a hearty side dish in the form of mashed potatoes.
Bake schnitzel in the oven
As mentioned above, a thin layer of meat is usually fried in a frying pan. But if you want to serve it beautifully, it is recommended to additionally bake the schnitzel in the oven using cheese and pineapples. Believe me, even the most picky guest will not be able to refuse such a dinner.
So, before cooking schnitzel in the oven, you need to purchase the following products:
- pork (upper part of the hind leg) - about 1-1.6 kg;
- medium-sized sea salt - use at discretion;
- chopped white or black pepper - a few pinches;
- large country egg - 2 pcs.;
- premium flour - 2 cups;
- any hard cheese - about 250 g;
- low-calorie mayonnaise - about 150 g;
- canned pineapple rings - small jar;
- deodorized oil - a full glass (use for frying).
Meat processing
Where to begin? Before baking the schnitzel in the oven, it should be thoroughly fried in a frying pan. To do this, cut a piece of meat thinly into wide layers, then rinse in cool water and dry with paper towels. Next, it must be seasoned with spices and left aside while other ingredients are prepared.
Making the breading
To prepare the breading we need cheese. It must be taken in an amount of 100 g and crushed on a fine grater. After this, beat the chicken eggs vigorously, add the crushed solid milk product to them and mix thoroughly. As for the flour, you just need to pour it onto a flat and wide plate.
Fry on the stove
After processing the meat, you can safely start frying it. To do this, you need to heat the deodorized oil in a saucepan. While it is boiling, you need to start preparing the schnitzel. It should be dipped in the cheese-egg mixture and then rolled in wheat flour. After this, these procedures must be repeated again. As a result, you should get a double-breaded piece of meat.
After performing the described steps, the schnitzel needs to be dipped in boiling fat and fried until slightly reddened on both sides. However, it is not necessary that its middle part is well fried. After all, in the future we plan to subject the meat to another heat treatment, but in the oven.
Forming a beautiful dish
How to cook schnitzel with pineapples in the oven? To do this, fried pieces of meat must be deprived of fat by keeping them in a colander for some time. Next, the product must be placed on a baking sheet (in one layer). After this, place pineapple rings (canned) on top of each piece of meat. If they seem too thick to you, you can cut them into thinner pieces.
Finally, each pineapple schnitzel must be flavored with low-calorie mayonnaise, and also covered with a thick layer of cheese (in the form of slices or grated).
Bake in the oven
After the dish is formed, the filled baking sheet must be placed in the oven. Bake it at a temperature of 210 degrees, preferably for about half an hour. During this time, the pork schnitzel should be completely cooked, soft and juicy. In addition, a hearty meat dish will definitely be covered with a cheese cap, making it even more appetizing and beautiful.
How to serve a pork meat dish to the holiday table?
As you can see, it bakes in the oven very quickly and easily. After the meat product is completely cooked, it should be carefully removed and placed on a plate. It is recommended to serve the dish hot. Additionally, you can present it with a piece of bread and vegetable salad. As for the side dish, you don’t have to serve it with such a hearty dinner.
Let's sum it up
Now you know how to fry schnitzel in a frying pan, and also bake it in the oven along with pineapples and cheese. If to prepare the presented dish you do not use pork, but, for example, lamb or beef, then it is recommended to first beat these types of meat with a culinary hammer. If you don't do this, your lunch may turn out tough and not very tasty.