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Chicken breast schnitzel with cheese

847

Kitchen European

Calorie content 196.4 kcal

Portions 4 port.

Cooking time 50 minutes

Proteins * 16.4 gr.

Fats * 10.5 g

Carbohydrates* 8 gr.

Content

Chicken breast schnitzel can be made even tastier and more flavorful by using cheese. The thick cheese crust on the surface of the schnitzel also makes it much juicier. The cheese melts quickly and drains off the meat, so it is important to add it at the very end of the chop frying. If you sprinkle schnitzels with cheese during frying, then some of it will simply go to the bottom of the pan and will "shoot", being in hot oil. Ready-made schnitzels with cheese are a very satisfying dish, so it should be served with light side dishes. For example, with a fresh vegetable salad.

Ingredients

Chicken breast 600 gr. Egg 2 pcs. Breadcrumbs 1 tbsp. Wheat flour 1 tbsp. Parmesan cheese 150 g Salt taste Ground black pepper taste Vegetable oil for frying

Cooking process

Remove the skin from the chicken breast, cut out the bone and cartilage. Dry the resulting fillet with a paper towel and cut it lengthwise into thin plates about five to seven millimeters thick. We put the plates on the board, cover with cling film and beat off with a kitchen hammer, trying to form a chop of uniform thickness.

Sprinkle with chop salt and black pepper to taste.

Break the eggs into a flat bowl, add a little salt and beat them with a fork until smooth.

Pour the breadcrumbs into the second bowl, and wheat flour into the third.

First, roll each chop in flour on both sides, then immerse it in a liquid egg mass, and then place it in breadcrumbs, trying to sprinkle them over the entire surface of the fillet.

In a wide frying pan, heat up such an amount of refined vegetable oil to cover the bottom with a layer of five millimeters. We put the prepared schnitzels in hot oil and fry them on both sides until golden brown.

The frying time on each side is literally two to three minutes. Do not close the pan with a lid so as not to interfere with the formation of a crispy brown crust. The plate temperature is medium-high. When the schnitzels are already fried, sprinkle each with cheese pre-grated on a fine grater, close the lid and reduce the temperature of the stove to a minimum. As soon as the cheese is melted (it will take one to two minutes), remove the schnitzels from the pan and transfer them to a dish.