Chicken breast schnitzel in a pan
0
790
Kitchen
European
Calorie content
113.1 kcal
Portions
2 port.
Cooking time
40 minutes
Proteins *
12.8 g
Fats *
8.4 gr.
Carbohydrates*
3.7 gr.
To make the perfect chicken breast schnitzel, you first need to choose the right raw material. The breast should be fresh, preferably chilled, pale pink in color, without a pronounced odor. Half of the success depends on the quality of the meat. The second important part of a tasty result is proper preparation. All the nuances and stages of cooking schnitzels are detailed below. Step-by-step photos clearly demonstrate everything and will not allow you to make a mistake.
Ingredients
Cooking process
Cut the fillet lengthwise into thin plates. The thickness of the pieces is approximately half a centimeter. With this size, the schnitzel roasting time will be fast, which means that the meat will not have time to become dry. Using a kitchen hammer, lightly beat off the prepared plates, placing them on the board and covering them with cling film to protect them from splashes. Sprinkle the broken fillet pieces with salt and black pepper to taste.
Pour odorless vegetable oil into the pan and heat it to a very hot state. We put the prepared schnitzels and fry them on both sides at medium-high stove temperature. Frying time on each side is two to three minutes. In no case should we close the lid so as not to disturb the brownish crust with the accumulated steam.
Bon Appetit!