Unlike the usual meat schnitzels, which are common in world cuisines, chicken schnitzel, by and large, differs from them only in the type of meat, well, in the way it is prepared and the roasting time. Otherwise, chicken schnitzel is prepared using the same technology and using the same ingredients.
It is generally accepted that a schnitzel is a thinly cut layer or layer of meat. Quite often, if the meat is cut very thinly, it does not even require additional beating. A distinctive feature of the schnitzel is breadcrumbs, bread crumbs, or, very often, very complex breading mixtures, which may contain grated cheese, spices, finely chopped spicy vegetables, etc.
A meat dish very similar to schnitzel -. The difference between them is breading. Escalopes are the same thinly cut layers of meat, fried on the grill or in hot oil. Local, or, as they say, local types of similar dishes from thinly cut meat are found in many world cuisines. Czech rzhizek, hunting and Hamburg schnitzel, Milanese cutlet, Bulgarian przholi - for all their similarity and simplicity, the dishes are completely different.
Chicken schnitzel is most characteristic of Australia, where it is one of the most common dishes and can always be ordered in pubs. Like the one made from veal, a properly cooked chicken schnitzel should have a very pleasant golden and even orange hue of a crispy crust.
The most important ingredient to make chicken schnitzel delicious is breading. Often, which upsets, units prepare the breading on their own, preferring the purchased one, which consists of no one knows what. But it’s not difficult to prepare high-quality breadcrumbs.
Looking through various recipes, you can pay attention that a significant number of recipes are limited to the recommendation to cook minced chicken schnitzel. Something close to - yes, it's delicious, but it's not chicken schnitzel. Yes, and use flour as a breading, and not breadcrumbs, is unlikely to allow you to get that amazing color of the schnitzel, which distinguishes it from other meat products.
Ingredients (2 servings)
- Chicken fillet 2 pcs
- Chicken egg 1 pc
- Dried French baguette 0.5 pcs
- Butter of necessity
- Salt, black pepper spices
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Chicken schnitzel. Step by step recipe
- Chicken schnitzel can be prepared from chicken fillet or thigh, boned. But the use of fillets is preferable. As a rule, the fillet can be beaten into a larger layer. And schnitzels, from any meat, are just famous for their large size. You can buy already cut chicken fillet, but it is impossible to predict in advance how well it is cut from the carcass - it may turn out that the fillet will fall apart into several parts.
Fresh chicken fillet - white meat
- It is much more convenient to buy a chicken carcass and cut the fillet yourself and remove the skin from it, remove the bones and cartilage. The chicken fillet is quite thick, therefore, before beating it, it is worth making an incision in thickness so that the meat decomposes like a book, and only then beat it off. Chicken meat is very tender, and any effort when beating will cause it to delaminate and lose its shape. It is necessary to beat the chicken fillet very easily and from the inside, preferably with a knife block or the side of a hammer for beating meat.
- As a result, the beaten chicken fillet should significantly increase in area and become 5-6 mm thick. Transfer the chicken pieces to a large plate, cut side up. Salt and pepper the meat a little.
Thinly beat the chicken fillet
- Prepare the breading. As a breading for chicken schnitzel, crumbs from white bread, often say - a biscuit. Making breadcrumbs is easy. Half a dried French baguette is enough to grate and sift the crumbs through a sieve or mesh colander. Actually, that's all. If desired, you can pre-cut the outer crust from the baguette, then the crumb will be white.
- Release the contents of the chicken egg into a wide bowl and lightly beat it with a fork. Dip the beaten chicken fillet in the egg and roll very carefully in the breadcrumbs. Egg-moistened meat is able to hold a lot of breadcrumbs. Therefore, breading should be prepared more than necessary. By the way, the remaining breadcrumbs are perfect for pork cutlets, but it is better to store crackers in the refrigerator - when room temperature they quickly rot.
Dip the fillet in the egg and roll in breadcrumbs
- In a large flat-bottomed pan, melt 50 gr. butter. Breading actively absorbs hot oil during frying, so most likely, butter will have to be added. When the butter is melted and bubbling, reduce the heat to medium-high. Put breaded chicken schnitzel in heated oil and fry for 2-3 minutes. It is necessary that the surface of the breading becomes golden and begins to darken.
Place fillet in hot oil
- Immediately flip the chicken schnitzel and, if necessary, add a dollop of butter. Fry the chicken schnitzel on the second side until golden brown and immediately reduce the heat under the pan - below medium, or even less. Turn the meat over and continue to fry, turning often. It is necessary that the chicken meat is fried, and the breading becomes crispy and golden-orange. It is important!
Fry the schnitzel until cooked and golden brown
- The chicken is fried very quickly, well and thinly beaten chicken schnitzel is fried for about 10 minutes. As a side dish for chicken schnitzel, mashed potatoes with the addition of milk and butter are exceptionally good. I advise you to add pickled gherkins and cherry tomatoes. A slice of lemon will not be superfluous - many people like to pour lemon juice over the schnitzel.
If someone thinks that chicken breast always turns out dry, then I want to please you. Breaded chicken schnitzel made from chicken fillet turns out juicy, unless of course you overcook it.
The secret of this dish is simple. Thanks to breadcrumbs breading, the meat itself is not fried, but baked in own juice. Meat juice does not go anywhere, from which the meat remains juicy.
As a side dish for chicken schnitzel, I advise you to serve baked potatoes, or vegetable stew.
Ingredients for 1 serving
- Chicken fillet 150 gr.
- Chicken egg 1 pc.
- Wheat flour for dusting.
- Breadcrumbs for rolling.
- Salt and pepper to taste.
- Vegetable oil 20 ml.
Cooking juicy chicken schnitzel
- Preheat oven to 180°C.
- Cut off the chicken fillet. To do this, lay a cling film on the board, put the chicken fillet on it, cover it with cling film on top and beat it with a hammer or hand. Salt and pepper the chicken on both sides.
- Prepare three containers, pour flour into one, breading into another, and break the chicken egg into the third and beat it thoroughly.
- Roll the beaten chicken fillet in flour, then dip in the egg on both sides, and carefully, pressing down with your hand, roll in breadcrumbs.
- Pour oil into a frying pan and place over medium heat. When the oil is hot, put the chicken schnitzel in it and fry on both sides until golden brown. Put the fried schnitzel in the oven for about 3-5 minutes. The readiness of the chicken schnitzel can be determined by the appearance of a white, foamy coating on the breading.
- Pat the cooked chicken schnitzel dry with paper towels to remove excess oil. Serve to the table.
- Bon Appetit!
Good to know
- The cling film spreads under the bottom of the chicken so that it does not break when beaten.
- The chicken breast is first rolled in flour so that the chicken egg sticks to the meat better.
- Chicken schnitzel can be made in double breaded. So it will turn out even juicier and more satisfying.
Very light dish, which will not even hurt the figure - chicken schnitzel! Cook in oven or skillet.
I love to cook chicken, everything comes out of it juicy and very tasty. Today we are preparing a simple and very tasty dish- chicken schnitzel. Treat yourself and your loved ones.
- Chicken fillet 2 pieces
- Egg 2 pieces
- Breadcrumbs 4-5 tablespoons
- Salt, pepper to taste
- Olive oil for frying
We need chicken fillet, it is best to take the breasts. The fillet must be cut lengthwise to make 3-4 rather thin pieces from each breast.
Warm up in a frying pan olive oil and lay out the chicken fillet. Fry it on both sides until cooked.
As a side dish, mashed potatoes or pasta are perfect. Very tasty and satisfying.
Recipe 2, step by step: chicken breast schnitzel
Chopped Schnitzel chicken breast- incredibly tasty and hearty meal(otherwise - meat in Albanian or ministerial style). Finely chop the chicken fillet, season with fragrant spices, and then fry until golden brown.
Schnitzel is more commonly associated with a flat piece of roasted pork or beef. Schnitzel is also prepared from other products, including vegetables. Our recipe uses chicken fillet.
- Chicken breast - 500 g
- Chicken egg - 1 pc.
- Onion - 1 pc.
- Mayonnaise - 2 tbsp. l.
- Potato starch (or flour) - 2 tbsp. l.
- Dried garlic - a pinch
- Turmeric - a pinch
- Salt - to taste
- Vegetable oil - for frying
Let's start with the chicken breast. Cut the washed and dried fillet into small pieces.
The next ingredient is onions. We will not chop it with a knife, as usual, but we will rub it.
Sprinkle spices to the chicken breast and onion: dried garlic, salt, turmeric.
Add the declared portion of mayonnaise in the next step.
Don't forget the chicken egg. We drive the ingredient into the bowl with the rest of the products.
Mix well. To make the chicken schnitzel juicy and fragrant, let our base marinate in the cold for 30 minutes.
We prepare the pan. Warm up in a bowl vegetable oil. Put the marinated and fragrant chicken mass in the pan in the form of a flat schnitzel.
Fry on both sides. Chopped chicken breast schnitzel should be golden brown.
Recipe 3: how to make breaded chicken schnitzel
This incredibly juicy and soft chicken schnitzel, the recipe with a photo in the oven of which is presented to your attention on this page, will become your family's favorite chicken dish. Chicken breast schnitzel breaded in breadcrumbs thanks to kefir marinade will avoid the usual dryness for chicken breast, and the breading will retain the juice inside the meat. Below you will learn how to cook breaded chicken schnitzel recipe. step by step photos prove that this process is simple and understandable.
- Chicken breast - 700 g
- Egg - 2 pcs.
- Kefir - 1 cup
- Wheat flour - 3 tablespoons
- Breadcrumbs - 3 tablespoons
- Salt - 1 teaspoon
- Ground pepper - to taste
- Vegetable oil for frying - 3-4 tablespoons
Cut the chicken fillet into thin chops (I cut the breast lengthwise into three parts). Beat each piece with a meat mallet, the chops will become one and a half times larger. Beat carefully, being careful not to damage the tender meat. It is better to do it through the film.
Pour the meat with kefir, salt and leave to marinate for 1-2 hours. Thanks to kefir, chicken schnitzel in breadcrumbs will become much more tender, softer and juicier.
In the meantime, prepare the breading - put flour on one plate, breadcrumbs on the second, and broken and mixed eggs on the third. Salt and pepper the eggs to taste. You can make your own breadcrumbs by grinding the breadcrumbs in a blender, or you can buy ready-made ones in the store.
Dip each piece of meat first in flour, then in egg mixture and finally roll in breadcrumbs.
Fry the chicken schnitzel in a pan in hot vegetable oil for literally a minute on each side, so that the breading grabs and holds the juice in the chicken.
Put the fried pieces on a baking sheet and bake the chicken schnitzel in the oven at 190-200 degrees for 10 minutes until cooked.
Recipe 4: Chicken Schnitzel in the Oven (Step by Step Photos)
Schnitzel is a popular meat dish German cuisine. Thanks to the ease of preparation and rich meaty taste, the schnitzel recipe has conquered the whole world. It is prepared from absolutely any meat. And, unlike meat chops, the schnitzel is rolled in breadcrumbs. Today I want to offer you a recipe for chicken schnitzel with breadcrumbs and cheese.
- 2 small chicken breasts or fillets (600 g);
- half a loaf;
- 3 tbsp vegetable oil for frying;
- 100 g of cheese;
- 0.5 st. flour;
- 2 eggs;
- greens to taste;
- salt, pepper to taste.
Let's start by making homemade breadcrumbs. Purchased breadcrumbs cannot be compared with homemade breadcrumbs. The latter are crispy, tender, and the breading texture comes out loose and airy.
We cut off the crust from half of the loaf, we only need the crumb. From it, breadcrumbs will be much more tender.
Set the oven to preheat to 100 degrees. Knead the crumb of a loaf with your hands into large crumbs and spread on a dry baking sheet. Put in the oven for about 1 hour. The bread should be thoroughly dried, while not burning and remaining white. You don't need to brown the crackers. The more tender the breading, the tastier the chicken schnitzel will come out.
We take out of the oven, cool and knead the tender white croutons with our hands.
Rinse the chicken fillet under running water and pat dry with paper towels.
We remove the film from the fillet. We first cut into 2 parts along the ridge, and then cut each part across. Thus, 4 schnitzels will be obtained from one fillet.
To make the fillet more tender, it can be slightly beaten off through cling film. This is not at all a prerequisite for making schnitzel and depends on the quality of the meat and the age of the chicken.
Pour flour onto a board or flat plate, add salt and pepper. We roll our future chicken schnitzels.
In a deep bowl, break the eggs and 2 tablespoons of ice water.
Beat with a fork until you get a homogeneous egg mass. Thanks to ice water, the texture of the batter will be smoother and more liquid.
Dip the chicken fillet in the egg mixture so that the egg envelops it on all sides.
Roll the fillet in breadcrumbs.
Pour refined vegetable oil into a frying pan and heat it. Then put breaded fillets in hot oil. If you want the schnitzel to be more fragrant, vegetable oil can be replaced with butter. Just don't let it burn.
Fry until golden brown on one side and the other (about a minute per side).
We heat the oven to 200 degrees. We shift the schnitzels into an oven dish, on top you can pour the juice and butter from the pan.
Grate the cheese on a fine grater.
Sprinkle the schnitzels with grated cheese and send to the preheated oven for 10 minutes.
Take out of the oven and serve hot. Great as a side dish vegetable stew, rice, buckwheat, couscous or mashed potatoes. Very handy will be fresh or canned vegetables or salads.
Breaded chicken schnitzel is ready. Bon Appetit!
The chicken fillet turns out to be very tender, in an appetizing crispy cracker crust with cheese. It's worth a try!
Recipe 5: Chicken Schnitzel with Cheese and Tomatoes
In order to quickly prepare a delicious hot dish, you do not always need to spend half a day in the kitchen. You can cook chicken schnitzel without even taking out a meat grinder. The meat in the chicken fillet is very tender, it cooks quickly, you just need to cut it into small cubes, mix the minced meat, lightly fry and bake for 5 minutes.
- Semolina - 40 g
- Chicken - 300 g (fillet)
- Vegetable oil - 15 g
- Chili pepper - 1 pc.
- Tomato - 3 pcs
- Garlic - 1 tooth.
- Chicken egg - 1 pc.
- Cheese - 50 g
Finely chop the chicken fillet with a sharp knife. To keep the schnitzel juicy, it is better not to use a meat grinder. Add egg, salt, add semolina. Grate 1 clove of garlic on a fine grater and knead the minced meat for the schnitzel.
Minced meat should be kneaded well and left for 15-20 minutes in the refrigerator. This is necessary so that the schnitzels do not fall apart during frying, since the minced meat turns out to be quite liquid. Heat the vegetable oil, put the minced meat in a frying pan, and give it the shape of a schnitzel, the thickness of the meat is about 1 cm.
Fry the schnitzels on both sides golden brown. You need to fry for about 3 minutes on each side, with this method of cooking, the meat will be fried and remain juicy. Place the schnitzels in a greased baking dish.
In the oil remaining from frying, sauté the tomatoes cut into circles. Put the tomatoes on the meat, salt.
Put slices of hard cheese on the tomatoes. For those who love spicy, I advise you to put chili pepper rings on the cheese, if the dish is prepared for children, then you can sprinkle the cheese with slices of bell pepper.
Preheat the oven to 250 C. Put the schnitzels with cheese to bake. When the cheese melts and flows, the dish is ready.
Chicken fillet prepared in this way is very tasty. Quick frying and baking in the oven with cheese The best way cook chicken fillet, schnitzel will never turn out dry.
It’s good to cook mashed potatoes for a side dish, decorate the plate with herbs and eat chicken schnitzel with pleasure!
Recipe 6: how to fry chicken schnitzel in a pan
The basis for schnitzel with cheese is tender chicken fillet.
Breaded pieces should be placed in a well-heated pan and fried until golden brown. Then the fillet is brought to readiness over low heat. Proper cutting eliminates the need to beat the meat: too thin slices can be dried out. The readiness of the dish is easy to check by making a puncture with a knife: the meat juice flowing out should be transparent.
- 250 g boneless chicken fillet
- 1 chicken egg
- 0.5 tsp salt
- 3 pinches ground black pepper
- 60 g hard cheese
- 2 tbsp. l. frying oils
Chicken fillet must be washed and dried, freed from remnants of bones, cartilage, films and pieces of fat. Cut the fillet into thin layers, you should get 2 pieces from the amount of meat indicated in the recipe.
Cover the fillet pieces with clingfilm and beat on one side with a culinary mallet. You don’t need to try hard, as the fillet is tender and in especially thin places it can simply tear.
Salt and sprinkle the schnitzel with spices. Crack a fresh chicken egg into a bowl and break it up with a fork or whisk. Dip the schnitzel in the egg on both sides.
Grate hard cheese of any kind on a fine grater.
Pour refined frying oil, odorless and tasteless, into the pan. Put the schnitzel blanks in the oil and fry over low heat for 3-4 minutes. A golden crust should appear.
Flip the schnitzels on the other side, sprinkle with grated cheese and cover with a lid. After another 3 minutes, the cheese will melt and the schnitzel will be fully cooked.
Serve the appetizing meat immediately or let it cool slightly. Garnish the dish with vegetables, fresh or pickled, herbs.
Recipe 7: Minced Chicken Schnitzel (Step by Step)
Adjarian chicken schnitzel with an egg on top is a very tasty, juicy and hearty dish, which is minced meat boats with stuffing. Minced meat schnitzel with egg goes well with fresh vegetables, such a side dish as mashed potatoes is perfect for it. But even if only fresh vegetables are served with schnitzels, a hungry husband will be fed to satiety, I repeat, Adjarian schnitzels with eggs are very satisfying.
They are called Adjarian, because they are prepared according to appearance like Adjarian khachapuri, only the base is dough, and we have minced chicken You can also use pork or beef. It is worth noting that even a novice hostess can handle chicken schnitzel, the recipe with a photo of which we will show you, there is nothing complicated in cooking, therefore, as they say, we go straight from words to business.
- Minced chicken (you can wind it yourself, you can buy ready-made) 1000 g.
- Half a loaf, maybe not the first freshness.
- Hard cheese 100 g.
- Chicken egg 2 for stuffing, 4 for stuffing.
- Onion 4 pcs.
- Garlic 3 cloves.
- Salt, black ground pepper taste.
Cooking minced meat as for ordinary meatballs. We clean the onion and garlic, scroll them in a blender, turning them into a puree.
Then we send them to the minced meat, add more eggs, salt and pepper there.
We send the resulting loaf to the minced meat and mix everything thoroughly.
We cook our chicken schnitzels in the oven for 10-15 minutes so that the minced meat sticks a little. Then three hard cheeses on a medium grater into the recess.
Gently break a raw chicken egg into a recess with cheese, sprinkle with grated cheese on top.
We send it to the oven for 10-15 minutes, depending on what consistency you want the egg to be, then we take it out and put it on a dish with vegetables. Adjarian schnitzels with egg are ready.
This is what we got delicious and juicy schnitzel chicken, the recipe, as you can see, is not at all complicated. This hearty dish will become one of your favorites. Use this recipe and please yourself and your loved ones, because it is so pleasant and good at heart when everyone is full and satisfied. Bon Appetit!!!
Recipe 8, simple: chicken fillet schnitzel quickly
Schnitzel - delicious, simple and nutritious dish, which will help to add variety to the daily menu. Thanks to the breading, the chicken breast is very juicy, soft. Hot peppers and nutmeg give the dish piquant note and unique aroma.
The recipe is quite simple and budget, even an inexperienced cook can easily cope with it.
Cooking technology meat dishes- the science is simple, but it also requires some knowledge and experience from the novice cook. Not every modern hostess knows how to cook chicken schnitzel in a pan so that it turns out juicy, and not “clogged” and hard, like a sole. We will teach you how to make this dish the right way so that you can enjoy your meal and delight your household with an excellent chicken chop!
How to fry chicken schnitzel in a pan: cooking rules
By itself, this dish is not a masterpiece at all, but it is adored all over the world and is actively prepared in many families. Schnitzel is traditionally made from chicken fillet, which is beaten well with a hammer, and then fried in batter in a pan.
How to beat chicken for schnitzel
Well-beaten meat is the basis of this dish, because when you work with a hammer, you soften the meat fibers, which makes the chicken juicier and even tastier. Poorly beaten meat may come out, firstly, too flat, and, secondly, it will be impossible to chew it.
- First, each piece of fillet must be thoroughly kneaded with a hammer. To keep the kitchen surface and walls clean, you should first wrap the meat in several layers of cling film. After that, no matter how hard you work on softening the chicken, the kitchen will remain in its original form.
- They beat off the schnitzel for a long time: first on one side, then on the other. At the same time, keep in mind that you can not choose thin slices of fillet, as for homemade cue balls, for example.
In the process of beating, such meat will thin out even more and become almost translucent. A real schnitzel should not be flat, in its thickness it resembles more a cutlet.
Breading for chicken schnitzel
V classic version cooking schnitzel rolled in whipped chicken egg, and after - either immediately fried, or additionally rolled in breadcrumbs or wheat flour.
However, on modern kitchen chicken schnitzel can be fried not only in this way. It turns out very tasty if you fry chicken meat in cheese chips.
How much to fry chicken schnitzel in a pan
- There is no single answer to this question - it all depends on the thickness of the slices of meat, on the strength of the fire under the pan, and even on the pan itself.
However, if you average the recipes, then 20 minutes is enough for a standard chicken fillet schnitzel - 10 minutes on each side.
- By this time, you can add another 3-4 minutes, if your pieces of meat turned out to be very thick or there is too much breading - under a dense crust, the meat will cook a little longer.
- Usually, experienced chefs advise to cook the schnitzel until a ruddy golden crust appears on both sides.
- But if you doubt whether the chop is ready inside, then just leave the dish under the lid on low heat for another 5-6 minutes - the chicken will be baked from the inside and definitely will not be raw.
Chicken Schnitzel in a Pan: A Quick Recipe
Ingredients
- - 300 g + -
- - for breading + -
- - 2 pcs. + -
- - taste + -
- - taste + -
How to cook chicken schnitzel
- Cut the chicken fillet into portioned pieces of sufficient thickness (remember that when you proceed to the next step, the meat will become thinner).
- On both sides, we properly walk along the future schnitzel with an iron hammer, kneading a slice of meat.
- Break the eggs into a bowl and beat them with a whisk or fork until a homogeneous mixture is obtained.
- Pour your favorite spices there, salt the egg mixture and pepper at your discretion.
- In another plate, prepare the flour, pouring out enough to coat all the chicken pieces.
- We put the pan on the fire, pour it into it sunflower oil odorless, warm up, then reduce the heat to medium.
- Dip one cue ball in the egg, and then roll it on both sides in flour.
- We put the schnitzel in a pan and fry on one side until a well-visible crust appears.
- Turn the chop over and brown on the reverse side.
Serve this dish to the table with a side dish. Pasta, spaghetti, mashed potatoes, rice, or roasted vegetables are great.
Chicken schnitzel in a pan: cooking secrets
- Sometimes, even careful beating with a hammer does not help to make chicken meat softer, especially for not too young domestic chickens, whose fillets are more rigid.
To save the schnitzel - just pre-soak (for a short while) such chicken in an acidified solution: the easiest way is to mix a glass cold water with a tablespoon of vinegar.
- Breaded chicken fried in a pan makes the dish more juicy: the crust seals fat and dripping juice inside, while unbreaded schnitzel can be dry.
- To make the chop juicier - first you can fry it over high heat on all sides - literally for 1-2 minutes, and then reduce the gas and cook the schnitzel as usual. This trick avoids the evaporation of meat juice from chicken fibers.
Now you know how to cook chicken schnitzel in a pan so that it turns out tender and soft, and also has a presentable look, like in the picture.
Bon Appetit!
What to cook from meat - recipes
30 minutes
490 kcal
5/5 (1)
“Chicken schnitzel” - when you hear this phrase, your appetite wakes up, your mouth sets on edge. With its tenderness of taste and golden crispy crust, schnitzel won the hearts of many, both adults and children love it. This dish will decorate not only festive table but also everyday family dinner. His recipe is so simple that it amazes and delights that such a yummy is prepared so elementarily, and even quickly! So, read, watch and be sure to cook!
Classic "quick" chicken fillet schnitzel
Kitchen appliances and utensils: cutting board, knife, chop hammer, frying pan, spatula, flat plate, deep plate, cling film, fork.
Ingredients
The key to a delicious meal is quality products. Chicken breast is the "highlight" of our program, so its choice should be taken seriously. Buy fillets in stores or supermarkets where they are stored in refrigerated display cases. Avoid spontaneous markets and products sold on stalls - this is dangerous for your health. In addition, when buying fillets in large supermarkets, you can accurately find out the expiration date and packing date - they will be indicated on the branded packaging. Also, in a sealed form, the meat is less in contact with various surfaces, other people's hands and air.
Too large fillets indicate that the bird was raised on hormonal supplements or the meat was pricked with brine for weight. It is worth giving preference to the average size of the breast. Its edges should be even, the skin color should be pale pink, without obvious dark spots, the smell should be neutral.
It's so fast, easy and affordable! Undoubtedly, breaded chicken breast schnitzel is a recipe for all times. Crispy crust with juicy chicken meat inside can not leave you indifferent.
Classic schnitzel video recipe
A visual aid for cooking breaded chicken schnitzel.
Tender chicken schnitzel with cream
- Cooking time: 30 minutes.
- Servings: 4.
- Kitchen appliances and utensils: cutting board, knife, rolling pin, frying pan, spatula, flat plate, deep plate, cling film, paper towel.
Ingredients
Cooking sequence
Professional chefs prepare lezon, what we know as egg-cream mixture. The main component of the lezon is always the egg, but you can mix it with cream, milk, water. Liezon makes a good base for breading.
Schnitzel video recipe in egg-cream mixture
Cooking chicken schnitzel in an egg-cream mixture is informative and educational.
Chicken schnitzel in the oven
- Cooking time: 40 minutes.
- Servings: 6-8.
- Kitchen appliances and utensils: oven, chop hammer, knife, cutting board, package, deep plate, flat plate, baking sheet, oven grate.
Ingredients
Cooking sequence
Schnitzel video recipe in the oven
The visual preparation of schnitzel in the oven will take only a couple of minutes of your time.
Chopped chicken schnitzel with cheese
- Cooking time: 40 minutes.
- Servings: 6-8.
- Kitchen appliances and utensils: knife, cutting board, grater, bowl, large spoon, frying pan, spatula, plate.
Ingredients
Cooking sequence
If there is no cheese in your refrigerator, you can replace it with finely chopped onions. Do not spare onions, for one fillet - one medium onion. This recipe is a success in my family, I cook them very often.
Schnitzel video recipe with cheese
In it, we will see how beautifully chopped chicken schnitzel looks and is easy to prepare.
Possible cooking options
My family loves chicken breast schnitzel very much, and I love cooking it, because the process is simple, fast, and the ingredients are available. Chicken schnitzel, can be topped with fresh vegetables such as blanched asparagus, as well as rice, beans, mashed potatoes or spaghetti. 
You can add various sauces - sweet and sour, spicy, or ordinary ketchup. It all depends on your imagination and the taste preferences of your family.
Chicken schnitzel is best served hot. The dish is delicious, and its preparation leaves the opportunity to add something of your own from the products. The breading options are varied: both simply in breadcrumbs, and with a flavoring twist in the form of ginger or mustard. Breading adds flavor and aroma to this dish, as well as everyone's favorite golden crisp. Schnitzel can be cooked in a pan, in the oven, steamed, which makes this dish accessible to people on a diet, following proper nutrition or children.
To make the schnitzel soft and juicy, after the frying pan I put it hot in a food container and cover tightly with a lid, so it seems to be additionally steamed and stays hot longer.
I use the same technique when I cook, it always works!
So much chicken fillet different recipes, quick and not requiring long preparation: - it's just a meal, but for light dinner can be cooked. When there are no breadcrumbs, classic ones always help out.
The chicken schnitzel recipe is affordable, easy to prepare and amazingly delicious. Be sure to pamper yourself and your loved ones! Share your impressions of my recipes or how you have modified the recipe to suit your family's taste preferences. I look forward to your comments!
