How to cook chicken schnitzel in a pan. Delicious and hearty chicken schnitzel - a must try. Schnitzel video recipe in egg-cream mixture
Unlike the usual meat schnitzels, which are common in world cuisines, chicken schnitzel, by and large, differs from them only in the type of meat, well, in the way it is prepared and the roasting time. Otherwise, chicken schnitzel is prepared using the same technology and using the same ingredients.
It is generally accepted that a schnitzel is a thinly cut layer or layer of meat. Quite often, if the meat is cut very thinly, it does not even require additional beating. A distinctive feature of the schnitzel is breading from biscuits, bread crumbs, or, very often, from very complex breading mixtures, which may contain grated cheese, spices, finely chopped spicy vegetables etc.
Much like a schnitzel meat dish- . The difference between them is breading. Escalopes are the same thinly cut layers of meat, fried on the grill or in hot oil. Local, or, as they say, local types of similar dishes from thinly cut meat are found in many world cuisines. Czech rzhizek, hunting and Hamburg schnitzel, Milanese cutlet, Bulgarian przholi - for all their similarity and simplicity, the dishes are completely different.
Chicken schnitzel is most characteristic of Australia, where it is one of the most common dishes and can always be ordered in pubs. Like the one made from veal, a properly cooked chicken schnitzel should have a very pleasant golden and even orange hue of a crispy crust.
The most important ingredient to make chicken schnitzel delicious is breading. Often, which upsets, units prepare the breading on their own, preferring the purchased one, which consists of no one knows what. But to prepare high-quality breadcrumbs not difficult.
Looking through various recipes, you can pay attention that a significant number of recipes are limited to the recommendation to cook minced chicken schnitzel. Something close to - yes, it's delicious, but it's not chicken schnitzel. And the use of flour as a breading, and not breadcrumbs, is unlikely to allow you to get that amazing color of the schnitzel, which distinguishes it from others meat products.
Ingredients (2 servings)
- Chicken fillet 2 pcs
- Chicken egg 1 pc
- Dried French baguette 0.5 pcs
- Butter of necessity
- Salt, black pepper spices
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Chicken schnitzel. Step by step recipe
- Chicken schnitzel can be prepared from chicken fillet or thigh, boned. But the use of fillets is preferable. As a rule, the fillet can be beaten into a larger layer. And schnitzels, from any meat, are just famous for their large size. You can buy already cut chicken fillet, but it is impossible to predict in advance how well it is cut from the carcass - it may turn out that the fillet will fall apart into several parts.
Fresh chicken fillet - white meat
- It is much more convenient to buy a chicken carcass and cut the fillet yourself and remove the skin from it, remove the bones and cartilage. The chicken fillet is thick enough, therefore, before beating it, it is worth making an incision in thickness so that the meat decomposes like a book, and only then beat it off. Chicken meat is very tender, and any effort when beating will cause it to delaminate and lose its shape. It is necessary to beat the chicken fillet very easily and from the inside, preferably with a knife block or the side of a hammer for beating meat.
- As a result, the beaten chicken fillet should significantly increase in area and become 5-6 mm thick. Shift broken layers chicken meat on a large plate - beaten side up. Salt and pepper the meat a little.
Thinly beat the chicken fillet
- Prepare the breading. As a breading for chicken schnitzel, crumbs from white bread, often say - a biscuit. Making breadcrumbs is easy. Half dried French baguette it is enough to grate and sift the crumbs through a sieve or mesh colander. Actually, that's all. If desired, you can pre-cut the outer crust from the baguette, then the crumb will be white.
- Release the contents of the chicken egg into a wide bowl and lightly beat it with a fork. Dip the beaten chicken fillet in the egg and roll very carefully in the breadcrumbs. Egg-moistened meat is able to hold a lot of breadcrumbs. Therefore, breading should be prepared more than necessary. By the way, the remaining breadcrumbs are perfect for pork cutlets, but it is better to store crackers in the refrigerator - at room temperature they will quickly go bitter.
Dip the fillet in the egg and roll in breadcrumbs
- In a large flat-bottomed pan, melt 50 gr. butter. Breading actively absorbs hot oil during frying, so most likely, butter will have to be added. When the butter is melted and bubbling, reduce the heat to medium-high. Put breaded chicken schnitzel in heated oil and fry for 2-3 minutes. It is necessary that the surface of the breading becomes golden and begins to darken.
Place fillet in hot oil
- Immediately flip the chicken schnitzel and, if necessary, add a dollop of butter. Fry the chicken schnitzel on the second side until golden brown and immediately reduce the heat under the pan - below medium, or even less. Turn the meat over and continue to fry, turning often. It is necessary that the chicken meat is fried, and the breading becomes crispy and golden-orange. It is important!
Fry the schnitzel until cooked and golden brown
- The chicken is fried very quickly, well and thinly beaten chicken schnitzel is fried for about 10 minutes. Excellent as a side dish for chicken schnitzel mashed potatoes with added milk and butter. I advise you to add pickled gherkins and cherry tomatoes. A slice of lemon will not be superfluous - many people like to pour lemon juice over the schnitzel.
Schnitzel has long been loved by a large number of people. This dish is prepared from various types of meat. There is even a . Basically, the dish is cooked or beef. But for lovers of a more tender dietary meat, chicken schnitzel is perfect. It is prepared according to the same scheme as other variations of the dish. Consider a few cooking instructions with photos step by step.
Chicken schnitzel in a skillet
This dish is prepared quickly - approximately 20 minutes and is well suited for hearty lunch or dinner. For cooking you need:
- Chicken breast;
- Breadcrumbs - one bowl;
- 2-3 eggs;
- Salt and vegetable oil.
Now the chicken schnitzel recipe itself:
- We cut the chicken across the fibers into pieces of small thickness and about the size of a palm;
- Longitudinally cut each piece in half again;
- We beat each of them. The main thing is not to overdo it, otherwise very soft blanks will fall apart;
- We break the eggs into a small container, beat thoroughly and add;
- Spray a skillet with oil and heat up.
- Each blank is plentifully wrapped in crackers, then immersed in an egg;
- Fry each breaded chicken schnitzel in a pan, taking 2 minutes per side until a slightly crispy golden crust is formed;
- Serve the finished dish with any side dish of your choice.
Chopped shnitzel is prepared similarly. Only meat is previously passed through a meat grinder. Then small oval flat-shaped blanks are formed from it. They are also breaded and fried.
Roasted Spicy Chicken Schnitzel with Parmesan
Chicken breast schnitzel is cooked in the oven using the same technology as in a frying pan. The steps are exactly the same, only at the end the meat is baked in the oven. It turns out more tender and tasty. Consider interesting recipe how to cook chicken schnitzel in bread-parmizan breading with spices. You need to prepare the products:
- Two chicken breasts;
- Three eggs;
- Parmesan - 50 g;
- Breadcrumbs for breading - 100 g;
- Unsalted butter - 75 g;
- Pepper and herbs to taste.
Let's start the cooking process:
- You can use store-bought breadcrumbs or make your own. To do this, a dried loaf or bread must be cut and ground in a blender;
- Cut the washed and dried fillet in half necessarily across the fibers and beat off a little;
- Grate the cheese on a grater and combine it with crackers, beat the eggs and add salt;
- Salt the chicken pieces, then dip in a beaten egg, roll in breadcrumbs. Repeat these steps again;
- We cover the baking dish with parchment, grease with oil and transfer our blanks to it. It is better to use a mold made of glass or cast iron. In it, the meat will cook faster and acquire a delicious crispy crust;
- Sprinkle the pieces with pepper and spices, put a small plate of butter on top of each of them and send it to the oven for 15 minutes at 180 degrees;
- After it is necessary to turn the pieces over, sprinkle with the remaining parmesan breadcrumbs and spices. Bake another 15-20 minutes;
- The finished dish will look great when served on lettuce leaves with lemon wedges and quartered tomatoes.
Chicken schnitzel with cheese
Another cheese recipe. But it differs from the previous breading. Products required:
- Two chicken breasts;
- Two eggs;
- Flour and mayonnaise - 2 large spoons each;
- Hard cheese - 100 g;
- Pepper and spices for chicken;
- For frying vegetable oil.
The start of cooking is the same as in the first recipe. The first three steps are duplicated. Next, we make chicken schnitzel like this:
- Three cheese on a coarse grater;
- In a deep plate, beat the eggs, then put the mayonnaise with flour, mix thoroughly until a homogeneous consistency without lumps;
- Knead the thin dough, then combine with cheese and mix everything well;
- We heat the frying pan on the flame, sprinkle it with vegetable oil;
- We immerse each blank in the egg-cheese mass, then move it to the pan and fry on each side until golden brown;
- Serve hot with any side dish of your choice.
You can do it much easier: cook the dish according to the first recipe and just sprinkle the finished hot meat pieces on top with grated cheese. It will melt, and you can enjoy the amazing taste of food.
Ministerial Chicken Schnitzel
This dish is prepared in many ways. This recipe is different in that Schnitzel will be breaded in breadcrumbs in the form of bread straws. For cooking you will need:
- 4 chicken fillets;
- For lezon - 2 eggs and 4 large spoons of milk;
- The loaf is white;
- Flour - 5 large spoons;
- Butter - 80 g frozen and 5 large spoons of melted for frying;
- Salt, pepper and spices.
Let's take a closer look at the cooking process:
- Let's prepare the breading right away. To do this, get rid of the crusts on the loaf. We put the soft white bread in the freezer for about 20 minutes. We take out and cut the blanks 4 mm thick. Again we immerse them in the cold for about five minutes, then we create a medium-sized straw from a loaf, which is suitable in size for one piece of meat;
- Lay the meat on the board with the film side down. Cut off small fillets. They are called minions;
- With the tip of a knife, we separate the film from the pieces;
- Without turning the fillet, we make an incision in the middle, about half the thickness of the piece;
- Next, cut the meat on both sides of the middle;
- We turn off the edges and open the fillet;
- Each piece is carefully beaten off up to 4-6 mm in thickness;
- In the same way, we beat off the minions by cutting a white vein on them;
- We spread the frozen butter on the center of a large chop, on top of it - a small piece of fillet. We add and pepper;
- We cover with one unfolded edge, then the second. It turns out a design similar to a roll. We spread the blanks on a plate and send them to the refrigerator for half an hour;
- In one bowl, mix the flour with salt and pepper, in the second we combine the beaten eggs with milk;
- Alternately dip the meat pieces into the first container and roll, then into the second;
- The main stage of this recipe: pour the bread sticks on a plate, transfer Schnitzel to it and sprinkle the same straw on top, press it tightly so that there are no “gaps” left on the chicken;
- It is better to move the blanks to the refrigerator for half an hour to enhance the adhesion of bread to meat;
- Heat vegetable oil well in a frying pan. But do not overexpose to such an extent that the smoke goes. If it is cold or not warm enough, then the crackers will be oversaturated with it, and if it is too hot, then the breading will burn;
- Transfer the meat to the pan and fry for 3-4 minutes on each side, until the breading acquires a golden hue. The main thing is not to overdo it so that the bread does not burn, and the meat inside remains juicy;
- Then we shift our everything onto a baking sheet and send it to the oven for 10-15 minutes at 200 degrees.
That's all. But there are a couple more tips to make homemade chicken breast schnitzel right:
- Count fillets by weight, not quantity. Meat from broiler chickens can weigh 150-250 g. Therefore, one large piece an adult man will eat;
- When frying, use only vegetable oil, and one that does not become cloudy when exposed to high temperatures. It is better to opt for a refined olive.
Video: Quick Chicken Schnitzel Recipe
If someone thinks that chicken breast always turns out dry, then I want to please you. Breaded chicken schnitzel made from chicken fillet turns out juicy, unless of course you overcook it.
The secret of this dish is simple. Thanks to breadcrumbs breading, the meat itself is not fried, but baked in own juice. Meat juice does not go anywhere, from which the meat remains juicy.
As a side dish for chicken schnitzel, I advise you to serve baked potatoes, or vegetable stew.
Ingredients for 1 serving
- Chicken fillet 150 gr.
- Chicken egg 1 pc.
- Wheat flour for dusting.
- Breadcrumbs for rolling.
- Salt and pepper to taste.
- Vegetable oil 20 ml.
Cooking juicy chicken schnitzel
- Preheat oven to 180°C.
- Cut off the chicken fillet. To do this, lay on the board cling film, put chicken fillet on it, cover with cling film on top and beat with a hammer or hand. Salt and pepper the chicken on both sides.
- Prepare three containers, pour flour into one, breading into another, and break into the third egg and beat it thoroughly.
- Roll the beaten chicken fillet in flour, then dip in the egg on both sides, and carefully, pressing down with your hand, roll in breadcrumbs.
- Pour oil into a frying pan and place over medium heat. When the oil is hot, put the chicken schnitzel in it and fry on both sides until golden brown. Put the fried schnitzel in the oven for about 3-5 minutes. The readiness of the chicken schnitzel can be determined by the appearance of a white, foamy coating on the breading.
- Ready chicken schnitzel paper napkin to get rid of excess fat. Serve to the table.
- Bon appetit!
Good to know
- The cling film spreads under the bottom of the chicken so that it does not break when beaten.
- The chicken breast is first rolled in flour so that the chicken egg sticks to the meat better.
- Chicken schnitzel can be made double breaded. So it will turn out even juicier and more satisfying.
Highly light dish, which will not even hurt the figure - chicken schnitzel! Cook in oven or skillet.
I love to cook chicken, everything comes out of it juicy and very tasty. Today we are preparing a simple and very tasty dish- chicken schnitzel. Treat yourself and your loved ones.
- Chicken fillet 2 pieces
- Egg 2 pieces
- Breadcrumbs 4-5 tablespoons
- Salt, pepper to taste
- Olive oil for frying
We need chicken fillet, it is best to take the breasts. The fillet must be cut lengthwise to make 3-4 rather thin pieces from each breast.
Warm up in a frying pan olive oil and lay out the chicken fillet. Fry it on both sides until cooked.
As a side dish, mashed potatoes or pasta are perfect. Very tasty and satisfying.
Recipe 2, step by step: chicken breast schnitzel
Chopped chicken breast schnitzel - incredibly tasty and hearty meal(otherwise - meat in Albanian or ministerial style). Finely chop the chicken fillet, season with fragrant spices, and then fry until golden brown.
Schnitzel is more commonly associated with a flat piece of roasted pork or beef. Schnitzel is also prepared from other products, including vegetables. Our recipe uses chicken fillet.
- Chicken breast - 500 g
- Chicken egg - 1 pc.
- Onion - 1 pc.
- Mayonnaise - 2 tbsp. l.
- Potato starch (or flour) - 2 tbsp. l.
- Dried garlic - a pinch
- Turmeric - a pinch
- Salt - to taste
- Vegetable oil - for frying
Let's start with the chicken breast. Cut the washed and dried fillet into small pieces.
The next ingredient is onions. We will not chop it with a knife, as usual, but we will rub it.
Sprinkle spices to the chicken breast and onion: dried garlic, salt, turmeric.
Add the declared portion of mayonnaise in the next step.
Don't forget the chicken egg. We drive the ingredient into the bowl with the rest of the products.
Mix well. To make the chicken schnitzel juicy and fragrant, let our base marinate in the cold for 30 minutes.
We prepare the pan. Heat up vegetable oil in a bowl. Put the marinated and fragrant chicken mass in the pan in the form of a flat schnitzel.
Fry on both sides. Chopped chicken breast schnitzel should be golden brown.
Recipe 3: how to make breaded chicken schnitzel
This incredibly juicy and soft chicken schnitzel, the recipe with a photo in the oven of which is presented to your attention on this page, will become your family's favorite chicken dish. Chicken breast schnitzel in breadcrumbs thanks to kefir marinade will avoid the usual dryness for a chicken breast, and the breading will retain the juice inside the meat. Below you will learn how to cook breaded chicken schnitzel recipe. step by step photos prove that this process is simple and understandable.
- Chicken breast - 700 g
- Egg - 2 pcs.
- Kefir - 1 cup
- Wheat flour - 3 tablespoons
- Breadcrumbs - 3 tablespoons
- Salt - 1 teaspoon
- Ground pepper - to taste
- Vegetable oil for frying - 3-4 tablespoons
Cut the chicken fillet into thin chops (I cut the breast lengthwise into three parts). Beat each piece with a meat mallet, the chops will become one and a half times larger. Beat carefully, being careful not to damage the tender meat. It is better to do it through the film.
Pour the meat with kefir, salt and leave to marinate for 1-2 hours. Thanks to kefir, chicken schnitzel in breadcrumbs will become much more tender, softer and juicier.
In the meantime, prepare the breading - put flour on one plate, breadcrumbs on the second, and broken and mixed eggs on the third. Salt and pepper the eggs to taste. You can make your own breadcrumbs by grinding the breadcrumbs in a blender, or you can buy ready-made ones in the store.
Dip each piece of meat first in flour, then in egg mixture and finally roll in breadcrumbs.
Fry the chicken schnitzel in a pan in hot vegetable oil for literally a minute on each side, so that the breading grabs and holds the juice in the chicken.
Put the fried pieces on a baking sheet and bake the chicken schnitzel in the oven at 190-200 degrees for 10 minutes until cooked.
Recipe 4: Chicken Schnitzel in the Oven (Step by Step Photos)
Schnitzel is a popular German meat dish. Due to the ease of preparation and rich meat taste Schnitzel recipe conquered the whole world. It is prepared from absolutely any meat. And, unlike meat chops, the schnitzel is rolled in breadcrumbs. Today I want to offer you a recipe for chicken schnitzel with breadcrumbs and cheese.
- 2 small chicken breasts or fillets (600 g);
- half a loaf;
- 3 tbsp vegetable oil for frying;
- 100 g of cheese;
- 0.5 st. flour;
- 2 eggs;
- greens to taste;
- salt, pepper to taste.
Let's start by making homemade breadcrumbs. Purchased breadcrumbs cannot be compared with homemade breadcrumbs. The latter are crispy, tender, and the breading texture comes out loose and airy.
We cut off the crust from half of the loaf, we only need the crumb. From it, breadcrumbs will be much more tender.
Set the oven to preheat to 100 degrees. Knead the crumb of a loaf with your hands into large crumbs and spread on a dry baking sheet. Put in the oven for about 1 hour. The bread should be thoroughly dried, while not burning and remaining white. You don't need to brown the crackers. The more tender the breading, the tastier the chicken schnitzel will come out.
We take out of the oven, cool and knead the tender white croutons with our hands.
Rinse the chicken fillet under running water and pat dry with paper towels.
We remove the film from the fillet. We first cut into 2 parts along the ridge, and then cut each part across. Thus, 4 schnitzels will be obtained from one fillet.
To make the fillet more tender, it can be slightly beaten off through cling film. This is not at all a prerequisite for making schnitzel and depends on the quality of the meat and the age of the chicken.
Pour flour onto a board or flat plate, add salt and pepper. We roll our future chicken schnitzels.
In a deep bowl, break the eggs and 2 tablespoons of ice water.
Beat with a fork until you get a homogeneous egg mass. Thanks to ice water, the texture of the batter will be smoother and more liquid.
Dip the chicken fillet in the egg mixture so that the egg envelops it on all sides.
Roll the fillet in breadcrumbs.
Pour refined vegetable oil into a frying pan and heat it. Then put breaded fillets in hot oil. If you want the schnitzel to be more fragrant, vegetable oil can be replaced with butter. Just don't let it burn.
Fry until golden brown on one side and the other (about a minute per side).
We heat the oven to 200 degrees. We shift the schnitzels into an oven dish, on top you can pour the juice and butter from the pan.
Grate the cheese on a fine grater.
Sprinkle the schnitzels with grated cheese and send to the preheated oven for 10 minutes.
Take out of the oven and serve hot. Great as a side dish vegetable stew, rice, buckwheat, couscous or mashed potatoes. Very handy will be fresh or canned vegetables or salads.
Breaded chicken schnitzel is ready. Bon appetit!
The chicken fillet turns out to be very tender, in an appetizing crispy cracker crust with cheese. It's worth a try!
Recipe 5: Chicken Schnitzel with Cheese and Tomatoes
In order to quickly prepare a delicious hot dish, you do not always need to spend half a day in the kitchen. You can cook chicken schnitzel without even taking out a meat grinder. The meat in the chicken fillet is very tender, it cooks quickly, you just need to cut it into small cubes, mix the minced meat, lightly fry and bake for 5 minutes.
- Semolina - 40 g
- Chicken - 300 g (fillet)
- Vegetable oil - 15 g
- Chili pepper - 1 pc.
- Tomato - 3 pcs
- Garlic - 1 tooth.
- Chicken egg - 1 pc.
- Cheese - 50 g
Finely chop the chicken fillet with a sharp knife. To keep the schnitzel juicy, it is better not to use a meat grinder. Add egg, salt, add semolina. Grate 1 clove of garlic on a fine grater and knead the minced meat for the schnitzel.
Minced meat should be kneaded well and left for 15-20 minutes in the refrigerator. This is necessary so that the schnitzels do not fall apart during frying, since the minced meat turns out to be quite liquid. Heat the vegetable oil, put the minced meat in a frying pan, and give it the shape of a schnitzel, the thickness of the meat is about 1 cm.
Fry the schnitzels on both sides golden brown. You need to fry for about 3 minutes on each side, with this method of cooking, the meat will be fried and remain juicy. Place the schnitzels in a greased baking dish.
In the oil remaining from frying, sauté the tomatoes cut into circles. Put the tomatoes on the meat, salt.
Place slices on top of tomatoes. hard cheese. For those who love spicy, I advise you to put chili pepper rings on the cheese, if the dish is prepared for children, then you can sprinkle the cheese with slices of bell pepper.
Preheat the oven to 250 C. Put the schnitzels with cheese to bake. When the cheese melts and flows, the dish is ready.
Chicken fillet prepared in this way is very tasty. Quick frying and baking in the oven with cheese The best way cook chicken fillet, schnitzel will never turn out dry.
It’s good to cook mashed potatoes for a side dish, decorate the plate with herbs and eat chicken schnitzel with pleasure!
Recipe 6: how to fry chicken schnitzel in a pan
The basis for schnitzel with cheese is tender chicken fillet.
Breaded pieces should be placed in a well-heated pan and fried until golden brown. Then the fillet is brought to readiness over low heat. Proper cutting eliminates the need to beat the meat: too thin slices can be dried out. The readiness of the dish is easy to check by making a puncture with a knife: the meat juice flowing out should be transparent.
- 250 g boneless chicken fillet
- 1 chicken egg
- 0.5 tsp salt
- 3 pinches ground black pepper
- 60 g hard cheese
- 2 tbsp. l. frying oils
Chicken fillet must be washed and dried, freed from remnants of bones, cartilage, films and pieces of fat. Cut the fillet into thin layers, you should get 2 pieces from the amount of meat indicated in the recipe.
Cover the fillet pieces with clingfilm and beat on one side with a culinary mallet. You don’t need to try hard, as the fillet is tender and in especially thin places it can simply tear.
Salt and sprinkle the schnitzel with spices. Crack a fresh chicken egg into a bowl and break it up with a fork or whisk. Dip the schnitzel in the egg on both sides.
Grate hard cheese of any kind on a fine grater.
Pour refined frying oil, odorless and tasteless, into the pan. Put the schnitzel blanks in the oil and fry over low heat for 3-4 minutes. A golden crust should appear.
Flip the schnitzels on the other side, sprinkle with grated cheese and cover with a lid. After another 3 minutes, the cheese will melt and the schnitzel will be fully cooked.
Serve the appetizing meat immediately or let it cool slightly. Garnish the dish with vegetables, fresh or pickled, herbs.
Recipe 7: Minced Chicken Schnitzel (Step by Step)
Adjarian chicken schnitzel with an egg on top is a very tasty, juicy and hearty dish, which is minced meat boats with stuffing. Minced meat schnitzel with egg goes well with fresh vegetables, such a side dish as mashed potatoes is perfect for it. But even if you only serve schnitzels fresh vegetables- a hungry husband will be fed to satiety, I repeat, Adjarian schnitzels with eggs are very satisfying.
They are called Adjarian, because they are prepared in appearance like Adjarian khachapuri, only the dough is the basis, and we have minced chicken You can also use pork or beef. It is worth noting that even a novice hostess can handle chicken schnitzel, the recipe with a photo of which we will show you, there is nothing complicated in cooking, therefore, as they say, we go straight from words to business.
- Minced chicken (you can wind it yourself, you can buy ready-made) 1000 g.
- Half a loaf, maybe not the first freshness.
- Hard cheese 100 g.
- Chicken egg 2 for stuffing, 4 for stuffing.
- Onion 4 pcs.
- Garlic 3 cloves.
- Salt, black ground pepper taste.
Cooking minced meat as for ordinary meatballs. We clean the onion and garlic, scroll them in a blender, turning them into a puree.
Then we send them to the minced meat, add more eggs, salt and pepper there.
We send the resulting loaf to the minced meat and mix everything thoroughly.
We cook our chicken schnitzels in the oven for 10-15 minutes so that the minced meat sticks a little. Then three hard cheeses on a medium grater into the recess.
Gently break a raw chicken egg into a recess with cheese, sprinkle with grated cheese on top.
We send it to the oven for 10-15 minutes, depending on what consistency you want the egg to be, then we take it out and put it on a dish with vegetables. Adjarian schnitzels with egg are ready.
Here we have such a delicious and juicy chicken schnitzel, the recipe, as you can see, is not at all complicated. This hearty dish will become one of your favorites. Use this recipe and please yourself and your loved ones, because it's so nice and good at heart when everyone is full and happy. Bon appetit!!!
Recipe 8, simple: chicken fillet schnitzel quickly
Schnitzel is a delicious, simple and nutritious dish that will help to add variety to your daily menu. Thanks to the breading, the chicken breast is very juicy, soft. Spicy pepper and nutmeg give the dish a piquant note and a unique aroma.
The recipe is quite simple and budget, even an inexperienced cook can easily cope with it.