Breaded chicken schnitzel in a pan
0
1443
Kitchen
European
Calorie content
139.4 kcal
Portions
4 port.
Cooking time
50 minutes
Proteins *
10.2 g
Fats *
6.1 gr.
Carbohydrates*
6 gr.
Hot juicy chicken schnitzel is great for a family dinner or for a holiday serving. The crispy, dense breading preserves the juiciness of the meat and successfully emphasizes its delicate taste. The best side dish for hearty schnitzels is fresh vegetables: they go well with them, promote better digestion and help avoid feeling heavy after a hearty meal.
Ingredients
Cooking process
Dry the chicken fillet with paper towels, cut off all excess films. Cut the fillet into plates about one centimeter thick. We spread the prepared pieces on a board, cover with cling film and beat off with a kitchen hammer on both sides. It is not necessary to beat off the plasticity to transparency, it is enough to slightly break the meat fibers to make it softer. You do not need to season the beaten fillet with anything. If necessary, we cut the broken off plates into smaller pieces, so that it would be more convenient to fry them and serve them in portions later.
First, roll the broken fillet plates in flour on both sides, then immerse them in an egg layer. We repeat this sequence one more time, then roll in breadcrumbs. With your fingers, lightly press all layers of breading to the fillet. In a wide frying pan, heat up such an amount of vegetable oil to cover the bottom with a layer of half a centimeter. Put prepared schnitzels in boiling oil. Do not stack them too tightly to each other, as this is how they deform.
Fry schnitzels without a lid at medium-high plate temperature on both sides. Frying time on each side is two to three minutes. A beautiful ruddy crust should appear on the surface. Remove the finished schnitzels from the pan and put them briefly on a paper towel to get rid of the excess vegetable oil. Then we put the schnitzels on a platter and serve immediately while they are hot.
Bon Appetit!