Spicy chicken breast schnitzels

Name: Spicy chicken breast schnitzels - Ortansa A.
Ingredients: 1 chicken breast; 200 g flour; 100 ml milk; 1/2 head of garlic; 2 eggs; 1 tomato; oil for frying and for garlic sauce; a pinch of ginger; a pinch of allspice; salt; pepper

Meat - Spicy chicken breast schnitzels by Ortansa A. - Recipia

I have made these spicy schnitzels from chicken breast several times, especially when I crave something quick, with a tasty crust and plenty of garlic sauce. I once ran out of oregano, so I used what I had in the cupboard: a bit of ginger, a pinch of allspice, salt, and pepper. It turns out a simple yet intense garlic sauce with a tomato flavor that truly matters. They are good both warm and cold, and I have even taken them to go. Quick Info Total time: approximately 40-45 minutes Preparation time: 20-25 minutes Frying time: 15-20 minutes Servings: 4 Difficulty: easy Recipe type: lunch, dinner, or takeout Ingredients 1 chicken breast (approximately 500 g) 200 g flour 2 eggs 100 ml milk 1/2 head of garlic 1 tomato oil (for frying and for the sauce) salt pepper a pinch of ginger a pinch of allspice Preparation Method 1. Wash the chicken breast and cut it into thin slices suitable for schnitzel. Sprinkle a little salt over them from the start. 2. Peel the tomato and put it in a food processor or blender until you get a paste. 3. Peel and finely crush the garlic. Mix the crushed garlic with salt, pepper, a bit of ginger, allspice, and a tablespoon of oil. Add the tomato puree to this mixture. 4. Beat the eggs with the milk, add a little salt, and incorporate about three-quarters of the flour, mixing well to obtain a homogeneous, slightly thick composition. 5. Place the remaining flour on a separate plate. 6. Take each chicken slice and first dip it in the garlic and tomato mixture (no need to marinate, just ensure it is well coated). 7. Coat the chicken slices in flour, then in the egg and flour mixture. 8. Heat oil in a pan, enough to cover the bottom. 9. Fry the schnitzels over medium heat for a few minutes on each side until they are nicely browned. 10. Remove them onto paper towels to absorb excess oil. 11. You can keep the remaining garlic and tomato mixture for serving as a sauce. Why I make this recipe often These schnitzels are quite quick to prepare, do not require complicated ingredients, and most importantly, they turn out tender and flavorful, even without sophisticated spices. I can make them in advance for the next day or take them to go without worries. The tomato garlic sauce gives them a special taste; they don’t feel heavy, not even when cold. Tips and Variations Tips If you slice the chicken breast as thinly as possible, it cooks evenly and doesn’t remain raw in the middle. The egg and flour mixture should be thicker than for pancakes but thinner than for thick pancakes – if it’s too dense, you can add a little more milk. Do not leave the slices too long in the garlic mixture, so they don’t get too soft. Substitutions If you don’t have ginger or allspice, just use salt, pepper, and possibly a bit of hot or sweet paprika, according to your preference. Milk can be replaced with water if you don’t want dairy products, but the texture will be slightly different. Variations You can use boneless chicken thighs if you want a juicier option. For a crunchier crust, you can add breadcrumbs to the flour mixture on the plate. If you want a less spicy version, omit the pepper or reduce the amount of garlic. Serving Ideas You can serve them with fries, a simple salad, or pickles. Cold schnitzels go well in a sandwich with slices of tomato and a bit of garlic sauce. The garlic sauce can also be used over roasted vegetables or as a dip for other meats. Frequently Asked Questions 1. Can I use another type of meat? Yes, the recipe works just as well with turkey or pork; just adjust the frying times if the meat piece is thicker. 2. If I don’t have a food processor, how do I make the tomato puree? You can grate the tomato on a grater or mash it well with a fork, just ensure there are no skins left. 3. Can I make the recipe without eggs? In the absence of eggs, you can prepare a thicker batter with just flour and water/milk, but the crust texture will be slightly different. 4. How much sauce remains for serving? It depends on how much sauce you put on each slice, but usually, there is enough left for serving, especially if you don’t soak the schnitzels excessively before frying. 5. Can I bake them instead of frying? You can, but the crust won’t be as crispy. Grease a baking tray with oil, place the schnitzels, and bake at 200°C until golden. Nutritional Values (estimate per serving) Calories: approximately 340-380 kcal Protein: 26-28 g Fat: 14-18 g (depending on how much oil remains absorbed) Carbohydrates: 22-26 g The garlic sauce adds a few extra calories, depending on how much you use. The values are indicative, as they depend a lot on the amount of oil absorbed during frying. Storage and Reheating Schnitzels can be stored in the refrigerator for up to 2 days in a covered container. They can be consumed cold or, if you want to reheat them, I recommend using the oven (5-7 minutes at 180°C) to avoid them becoming rubbery. I do not recommend freezing, as the crust texture suffers after thawing. The sauce lasts in the fridge for one day, covered.

Spicy chicken breast schnitzels

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