Chicken schnitzel with cheese in a pan
0
1068
Kitchen
European
Calorie content
195.9 kcal
Portions
4 port.
Cooking time
45 minutes
Proteins *
16.2 g
Fats *
10.3 g
Carbohydrates*
6.6 gr.
Perhaps everyone will agree that schnitzel is an incredibly successful chicken fillet dish. This dish retains all the natural juiciness of the meat due to quick roasting and "encapsulation" in a dense bread crust. And the crust itself is a separate conversation: crispy, ruddy, with a rich taste. Few people remain indifferent to the combination of juicy chicken and fried breading. Considering that fried foods are still hard on the stomach, schnitzels are best served with fresh vegetables and other light side dishes so as not to overload the digestive system.
Ingredients
Cooking process
We process the chicken breast: remove the skin, cut out the bone, films and cartilage. Dry the resulting fillet with a paper towel and cut lengthwise into plates. The approximate thickness of the plates is five to seven millimeters. Cover the fillet pieces with cling film so that the splashes do not scatter, and beat off a little with a kitchen hammer. This will make the chops a little softer. Sprinkle the broken pieces with salt and black pepper on both sides.
In one shallow bowl, shake the eggs with a little salt (remember that the chicken fillet is already with salt). Pour flour into another bowl, and place breadcrumbs in a third. Three cheese on a fine grater and pour to the breadcrumbs, mix - you should get small crumbs. It is recommended to use dense types of cheese, as soft cheese will melt quickly and "shoot" from the pan, the crust may turn out to be unformed. First, roll each piece of fillet in flour on both sides.
After two to three minutes, turn the fillet over to the other side and continue to fry for another two to three minutes. The breading blushes well and absorbs oil, so if necessary, you can add a little more of it during the frying process. Remove the finished schnitzels from the pan, transfer them to a paper towel. After drying from excess oil, we put the schnitzels on a dish and immediately serve until they are hot, juicy, and the cheese crust keeps its delicate texture.
Bon Appetit!