Pan-fried chicken schnitzels

Name: Pan-fried chicken schnitzels
Ingredients: 8 slices (600 g) chicken breast tenderloin; 1 teaspoon salt; 1/2 teaspoon ground pepper; 3 eggs; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; 60 g flour; 100 ml oil

Meat - Pan-fried chicken schnitzels by Mirona M. - Recipia

Pan-fried chicken schnitzels are dipped in an egg-and-flour batter, without breadcrumbs, then fried until golden. The tenderloin stays tender beneath the soft coating, which is more like eggy bread than a crisp breadcrumb crust. I keep the batter fairly thin so it doesn’t build up into a thick layer on each slice. Prep: 15 minutes. Cook: 26 minutes. Total: 41 minutes. Serves: 3. About 500 kcal and 56 g protein per serving.

Ingredients

8 slices (600 g) chicken breast tenderloin
1 teaspoon salt
1/2 teaspoon ground pepper
3 eggs
1/4 teaspoon salt
1/4 teaspoon ground pepper
60 g flour
100 ml oil

Preparation

1. Pat the chicken slices dry with paper towels. Season both sides with 1 teaspoon of salt and 1/2 teaspoon of pepper. 2. Beat 3 eggs with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Gradually whisk in 60 g of flour until you have a batter that isn’t too thick. 3. Heat 100 ml of oil in a frying pan over medium heat for 2 minutes, until it shimmers on the surface. 4. Dip the slices in the batter and fry two at a time, for 3 minutes on each side. Work in 4 batches, until they’re browned on both sides and no longer pink in the center. Transfer them to paper towels.

Notes

Wheat flour and eggs are allergens; for a gluten-free version, replace the flour with 60 g of gluten-free breading mix, and leave the eggs in the mixture. Choose tenderloins that are similar in thickness and have no white membranes at the ends, so they cook evenly. If one slice is thicker than the others, cook it for another minute on each side and check that it’s no longer pink in the center. Oil that’s too cool soaks into the coating, while oil that’s smoking browns the batter before the meat cooks through. The mixture is reminiscent of eggy bread, only it coats a slice of chicken. Store any leftover schnitzels in a sealed container in the fridge for up to 3 days. Serve with pickles or a simple green salad.