Snițele de pui cu cascaval, Romanian chicken schnitzel

Name: Snițele de pui cu cascaval, Romanian chicken schnitzel
Ingredients: 1 chicken breast (800 g); 3 eggs; 200 g sour cream; 200 g cheese; 20 g grated cheese; 1 teaspoon salt; 1/2 teaspoon ground pepper; 150 g flour; 3 garlic cloves; 200 ml sunflower oil

Diverse - Snițele de pui cu cascaval, Romanian chicken schnitzel by Dafina A. - Recipia

Snițele de pui cu cascaval are thin slices of chicken breast dredged in flour and egg mixed with sour cream and cheese, then fried until golden. The egg, sour cream and cheese batter clings well to the meat and comes out with a thin, golden crust with the melted cheese inside. I cut them on the diagonal, from the breast, so the slices are wider. Preparation: 25 minutes. Cooking: 16 minutes. Total time: 41 minutes. Servings: 4. About 800 kcal and 67 g protein per serving.

Ingredients

1 chicken breast (800 g)
3 eggs
200 g sour cream
200 g cheese
20 g grated cheese
1 teaspoon salt
1/2 teaspoon ground pepper
150 g flour
3 garlic cloves
200 ml sunflower oil

Preparation

1. Cut the chicken breast into 8 slices and pound them until they are about 1 cm thick. Season the slices on both sides with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. 2. In a bowl beat the eggs with 3/4 teaspoon salt and 1/4 teaspoon pepper. Add 3 crushed garlic cloves, the sour cream and 200 g grated cheese, then stir until smooth. 3. Dip each slice on both sides in flour, then in the egg mixture and again in flour. The flour (150 g) sits on a plate. 4. Heat 200 ml sunflower oil in a wide pan over medium heat. Fry the slices in two batches, 4 slices each, 4 minutes per side, until golden. The second batch is fried in the same pan, in the same oil. 5. Put the slices on a kitchen towel and, while they are still hot, sprinkle 20 g grated cheese over them.

Notes

The schnitzel can be kept covered in the fridge for up to 3 days. They contain gluten, eggs and dairy. They go well with mashed potatoes or a cucumber and tomato salad, something sour that cuts through the fat of the cheese. Choose a breast with as even a thickness as possible, because the thin slices brown and dry out before the thick ones are cooked. The usual mistake is the oil: let it get properly hot, otherwise the batter gets soggy and won't crisp. Fry them right before serving, as they cool quickly on a towel.

Frequently asked questions

Can I use chicken thighs instead of breast?

Yes, boneless thighs are also pounded to 1 cm and fried the same way, but they need about 5 minutes per side, until there is no pink left in the middle.

What if the batter comes off the slices?

Dry the slices well with kitchen paper before the flour and don't let the oil smoke. If the batter still tears, lower the heat by one notch and fry the batch more slowly.

What oil can I use instead of sunflower oil?

Rapeseed or corn oil works the same, in the same amount of 200 ml.

How do I know the batter hasn't burned?

The crust should be golden, not brown. If it closes up quickly, the oil is too hot, and the cheese in the batter burns more easily than the meat.