Chicken breast schnitzels with garlic

Name: Chicken breast schnitzels with garlic - Ludovica B.
Ingredients: 1 boneless chicken breast; 2 eggs; flour; breadcrumbs; 5 cloves of garlic; 50 ml oil; salt; pepper; oil for frying

Meat - Chicken breast schnitzels with garlic by Ludovica B. - Recipia

Every time I make these garlic chicken schnitzels, I think about how well they turn out and how easy it is to work with chicken breast. I first saw the garlic idea from Merișor, and since then, it has become a staple in my home recipe book. I usually prepare this recipe in the evening when I want something quick and filling, or on the weekend, because they also taste great cold alongside a salad. Quick Info Total time: approximately 40 minutes Servings: 4 Difficulty: easy Recipe type: chicken schnitzels, suitable for dinner or lunch Ingredients 1 boneless chicken breast 2 eggs flour (enough to coat the pieces of meat) breadcrumbs (for coating) 5 cloves of garlic 50 ml oil salt freshly ground pepper oil for frying (about 2 fingers deep in the pan) Preparation method 1. Wash the chicken breast, then cut it into pieces suitable for schnitzels. Let them drain on paper to avoid excess moisture. 2. Season the meat pieces with salt and pepper. I let them sit for a few minutes while I prepare the garlic. 3. Peel the 5 cloves of garlic and crush them with a pinch of salt. Gradually add the 50 ml of oil, mixing well, then add a tablespoon or two of water to thin it out a bit. 4. Dip each piece of meat into the garlic-infused oil. Make sure they are coated, but not swimming in it. Then roll them in flour. 5. Shake off any excess flour and set the meat aside for a few minutes. 6. Beat the eggs separately. After the flour, dip the meat in the beaten egg and finally in the breadcrumbs. 7. Heat oil in a large pan (about 2 fingers deep). When it's hot enough, add the schnitzels to fry over medium heat. Don’t overcrowd the pan. 8. Fry the schnitzels until golden brown on both sides. Once done, place them on a paper towel to drain excess oil. Why I make this recipe often These schnitzels come together quickly and aren't fussy about ingredients. The garlic flavor is clear without being overpowering. The chicken breast remains tender. They are good both hot and cold. Tips and variations Tips - Make sure the chicken breast is well drained; otherwise, the flour won't stick evenly. - Don’t put too many pieces in the pan at once, as it will lower the oil temperature. - The salt in the garlic oil enhances the flavor, but don’t overdo it at the start; you can adjust after coating. Substitutions - You can use boneless thighs if you prefer juicier meat, but they will have a slightly different texture. - Fresh garlic can be replaced with granulated garlic if you have nothing else, but the flavor won't be the same. Variations - If you don’t like breadcrumbs, you can make the schnitzels using just flour and egg. - For a milder taste, use less garlic or dilute the oil with more water. Serving ideas - We enjoy them with seasonal salad, but they also pair well with potatoes or steamed vegetables. - They are fine packed for lunch the next day. Frequently asked questions How long do schnitzels last in the fridge? I keep them for a maximum of two days in the fridge, in a sealed container. Can I freeze schnitzels? I don’t recommend it, as the texture of the breaded chicken changes upon thawing. How strong is the garlic flavor? The flavor is noticeable but not very intense. If you want it milder, reduce the number of garlic cloves. What kind of breadcrumbs do you use? Regular breadcrumbs, not panko. Homemade breadcrumbs work too, if you have them. Can I use other spices? You can, but I prefer to stick with just salt, pepper, and garlic for this recipe. Nutritional values Approximately, one serving (out of 4 total servings) has about: Calories: 300-350 kcal Protein: 30-35 g Fat: 15-20 g Carbohydrates: 15-20 g (more if the coating is thick) Values are approximate and can vary based on how much oil the meat absorbs during frying. Storage and reheating Schnitzels can be stored in the fridge, covered, for up to 2 days. You can eat them cold or quickly reheat them in a pan without oil over low heat to prevent drying out. I don’t recommend using the microwave, as it softens the coating. For longer storage, I haven’t had good results with freezing.

Preparation

I washed the chicken breast well, then cut it into suitable pieces and left it to drain. I seasoned it with salt and freshly ground pepper and set it aside until I prepared the garlic. I peeled the garlic cloves and crushed them well with a pinch of salt. I gradually added oil and a little water to dilute it. I passed the pieces of breast through the garlic-flavored oil and then through flour. I shook off the excess flour and set them aside for a while. Then I dipped the schnitzels in beaten eggs and finally in breadcrumbs. In a large pan, I heated oil (about 2 fingers high) and fried the schnitzels over medium heat until they were nicely browned on both sides. We served the schnitzels alongside a seasonal salad.

Chicken breast schnitzels with garlic

Preparation

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