Chicken schnitzel

Name: Chicken schnitzel - Alexandrina C.
Ingredients: a container of boneless chicken breast 4; 5 tablespoons of white flour 2; 3 eggs oil for frying salt; pepper; seasoning for flavoring

Meat - Chicken schnitzel by Alexandrina C. - Recipia

I have made chicken schnitzel on all sorts of occasions - when I needed something quick for lunch or when I had guests who wanted something familiar. Chicken breast is easy to find, and the steps are not complicated. Every time I try to slice the meat as thinly as I can, because that way it gets a better crust and cooks quickly. Generally, I do not change the order of passing through flour and egg - this way the schnitzel turns out just how I like it, with crispy edges. Quick Info Total time: about 40 minutes Preparation time: 20 minutes Frying time: 15-20 minutes, depending on thickness and how many batches you make Servings: depends on the size of the baking dish, usually 3-4 people Difficulty: easy Recipe type: main dish, quick, suitable for lunch or dinner Ingredients a baking dish of boneless chicken breast (approx. 500-700 g) 4-5 tablespoons of white flour 2-3 eggs oil for frying salt pepper vegetable seasoning (optional, for seasoning) Preparation steps 1. Wash the chicken breast under cold running water. Pat the pieces dry with a paper towel so they are not wet. 2. Cut the chicken breast into thin, even slices. Do not leave them thick, as they cook harder in the middle. 3. Place each slice between two pieces of plastic wrap or in a plastic bag and gently pound them with a meat mallet. You do not need to crush them, just thin them out. 4. Sprinkle salt, pepper, and, if using, vegetable seasoning on both sides of each slice. 5. Prepare 2 plates: one with white flour (4-5 tablespoons) and one in which you beat the eggs (2-3, depending on how much meat you have). 6. Take each slice, first dip it in flour, then in the beaten egg, and again in flour. This creates a thicker crust. 7. Heat a pan with oil (about 1 finger deep). When the oil is well heated (not smoking, but making small bubbles around a piece of bread), place 2-3 schnitzels depending on how much space you have, without crowding them. 8. Fry them over medium to high heat, about 2-3 minutes on each side or until golden. If the slices are thin, it does not take long. 9. Remove each fried schnitzel onto a paper towel to drain excess oil. 10. Continue with the remaining slices, adding oil if necessary. Why I make this recipe often Because chicken schnitzel is quick, does not require hard-to-find ingredients, and I can adjust the taste according to preference. It can be eaten cold if there are leftovers, and kids often ask for it. Tips and variations Tips Do not leave the meat too thick, so it does not remain raw inside. The oil must be well heated, otherwise the crust absorbs too much oil. Do not overlap the schnitzels while frying, so the oil temperature does not drop. Do not use high heat continuously, as the crust burns quickly and the meat remains tough. Substitutions Vegetable seasoning can be omitted or replaced with any other preferred seasoning. You can use turkey breast if you do not have chicken. White flour can be replaced with corn flour, but the texture will be slightly different. Variations If you want a thinner crust, skip the second layer of flour. You can add a little chopped parsley or paprika to the egg for color. If you want a fluffier schnitzel, add a tablespoon of milk to the beaten egg. Serving ideas It goes well with mashed potatoes, coleslaw, or pickles. For a school or work lunch, cold schnitzel holds well between two slices of bread. You can put the schnitzel in a wrap with fresh vegetables for a quick sandwich. Frequently asked questions 1. Can I use another part of the chicken, not the breast? Yes, but the breast is the most suitable for the texture of the schnitzel. The thigh does not turn out as thin and crispy. 2. If I do not have a meat mallet, how can I thin the slices? You can use the bottom of a jar or a rolling pin. The important thing is not to crush them, just to flatten them. 3. How long does cooked schnitzel last? In the refrigerator, in a closed container, up to 2 days. After that, it starts to lose its crispy texture. 4. Can it be baked in the oven, not fried? Not for this recipe, as it is not adapted for baking. The crust does not come out the same, and the flour does not behave the same without frying. 5. Can cooked schnitzel be frozen? You can try, but after thawing the crust will not remain crispy. It is better fresh or within a day after cooking. Nutritional values Approximately, for one serving (about 120-150 g): 240-300 kcal, 30-35 g protein, 8-10 g fat, 12-15 g carbohydrates. Values depend on how much oil each piece absorbs and how much flour remains on the meat. Storage and reheating Schnitzel can be stored in the refrigerator, in a container or on a covered plate, for a maximum of 2 days. It can be eaten cold or reheated quickly in a pan over low heat with very little oil. In the microwave, the crust does not remain crispy. Freezing is not recommended.

Chicken schnitzel

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