Schnitzel is a special type of breaded meat cutlet. More often you can find recipes for schnitzels made from beef or pork, but for lovers of dietary meat, you can also cook chicken ones. For step-by-step preparation of chicken schnitzel with photos To make it tasty, juicy, but with a crispy crust, you need to follow the recipe exactly. Dip the fillet first in breadcrumbs and then in the egg. Be sure to fry in a large amount of vegetable oil until golden brown. The meat becomes ready in almost a matter of minutes, so it is suitable for a quick lunch or dinner. You can serve the schnitzel with mashed potatoes and any sauce, such as ketchup or tartar sauce. always nutritious and tasty!
Ingredients for making chicken schnitzel
Step-by-step preparation of chicken schnitzel with photos
Serve delicious chicken schnitzels with boiled rice, pasta or potatoes. Bon appetit!
Beat the chicken fillet cut into thin layers with a culinary hammer, salt each piece and add a little pepper for piquancy.
Break the chicken eggs into a bowl and beat lightly with a fork.
Dip the meat in the egg batter.
Roll chicken schnitzels in breadcrumbs on both sides. Rusks stick well to meat, so the amount of breading may increase slightly. Keep this in mind so that you have a small supply of crackers.
Pour a little oil into the frying pan, heat it well, and begin laying out the schnitzels, keeping a small distance between them. Hissing oil is a sure sign that it’s time to fry the meat. We do not recommend putting schnitzels in cold butter; breadcrumbs can absorb a lot of fat.
When the bottom side is fried, turn the schnitzels over and finish cooking on the other side. On average, each side is fried for 3-4 minutes, very quickly, so we don’t leave the frying pan anywhere in order to turn it over and remove it in time.
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Place the hot schnitzels on plates and serve them with any sauce: sour cream, ketchup or mayonnaise.
We immediately serve the finished dish to the table.
The chicken schnitzel turned out to be very soft, juicy and, best of all, with a crispy crust. The dish turned out just like in a restaurant. Bon Appetite!
;Do you want to please your loved ones and family with something delicious? Make chicken breast schnitzel covered in breadcrumbs! This easy-to-prepare dish from available ingredients is suitable for both a festive table and home gatherings. The most tender and juicy chicken meat combined with a crispy crust will delight any gourmet. You can also cook the schnitzel in the oven at 180 degrees for half an hour, adding red pepper or Provençal herbs if desired.
Schnitzel is a dish that arose relatively recently - in the 19th century, in Austria. Initially, schnitzel was prepared from veal, fried over a fire. This dish was to the taste of many, so it quickly spread to Europe, where all possible variations were invented. Today we will prepare chicken schnitzel. Get to work!;
Taste Info Poultry main courses
Ingredients
- Chicken breast – 0.5 pcs.;
- Chicken egg - 1 pc.;
- Breadcrumbs - 5 tbsp;
- Salt - to taste;
- Ground black pepper - 1 pinch;
- Wheat flour – 3 tbsp;
- Nutmeg - 1 pinch;
- Sunflower oil - 50 ml.
How to make breaded chicken breast schnitzel
Rinse the chicken breast under running water and remove the skin. Carefully separate the chicken fillet from the bone. Cut the fillet lengthwise into pieces about 1 cm thick.
Wrap the resulting pieces of chicken fillet in cling film and beat thoroughly with a kitchen hammer.
Separate the broken pieces from the cling film and place on a shallow plate. Gently rub the seasoning mixture: salt, pepper and nutmeg over the fillets. Place the pieces on a plate and leave them to marinate for 20 minutes.
Prepare a flat plate and pour flour on it. Dredge the fillet pieces in flour on both sides.
Beat a chicken egg in a deep plate. Gently dip both sides of the chicken chop into the egg mixture, then hold it over the bowl for a moment to drain off any excess egg.
Sprinkle breadcrumbs evenly onto a flat plate. Place the chop on both sides on the breadcrumbs, gently press it onto the plate so that the breadcrumbs fill the entire surface of the schnitzel.
Heat a frying pan, add vegetable oil. Add the chops and fry until golden brown for a few minutes, turn over and repeat frying. Cover the pan with a lid for 1-2 minutes to soften the schnitzel.
Place the schnitzels on a paper towel or parchment paper to remove excess fat.
Transfer the schnitzels to a plate and serve them hot. Breaded chicken schnitzel is ready! Bon appetit!
Cooking tips:
- Schnitzel can also be prepared from pork and beef, but the pieces must be cut thinner (0.5 cm thick) and after frying, the meat should be steamed for five minutes, after adding warm boiled water to the pan and covering it with a lid.
- Chicken schnitzel is served with classic side dishes: boiled buckwheat, rice or pasta.
- In summer, schnitzel is best served with fresh chopped vegetables: tomatoes and cucumbers.
- You can decorate the finished schnitzel with finely chopped green onions or herbs (parsley, dill).
- If desired, you can place onion rings, previously soaked in vinegar, on the finished schnitzel.
We offer the simplest recipe for exceptionally tender chicken schnitzel with an amazingly beautiful crust of crispy breadcrumbs. Information from the excellent chef Ksyu Putan about waste-free production is also very useful: we collect the scraps, beat them in a special way, and no one will notice that the schnitzel is not from a whole piece.
Chops in breadcrumbs
Products
For eight servings you need about two and a half full-weight breasts. Chicken schnitzel will require a few more simple ingredients: four tablespoons of flour, the same amount of breadcrumbs, three eggs, salt, optional pepper, refined vegetable oil (for frying).
Preparation
Rinse the chicken fillet and dry it with a paper towel. From each breast you need to cut off a piece of the thick edge and some meat from the inside, which naturally separates when cutting. You will get five almost identical pieces that need to be beaten off - always on the smooth side. What was cut at the very beginning must first be beaten individually, then the edges of the pieces are placed on top of each other and an additional three portions are formed. Now you need to carefully beat off the connection points. You will have to bread and fry this prefabricated chicken schnitzel even more carefully, then no one will suspect a lack of integrity. You just need to support the joints from below with your fingers.
Frying
Pour flour with salt and pepper into a plate, crackers into another, break into a separate container and simply stir the eggs with a fork (no need to beat). Pour about a centimeter of vegetable oil into the frying pan, heat and reduce heat to medium. The chops are first breaded in flour on both sides, then dipped in the egg mixture, and finally rolled in breadcrumbs. You need to make sure that each chicken schnitzel is completely covered with the egg mixture (leison), and the excess flows back into the container. Do not overcook under any circumstances - two minutes on each side is enough to avoid drying out the tender meat. It would be very correct to fry each batch in new oil - chicken breast schnitzel will not pick up overcooked crumbs left in the pan after the last batch, and will be equally beautiful. You don’t have to wash the pan: drain the oil and wipe the bottom with a paper towel. Chicken schnitzel in breadcrumbs will have an excellent appearance and a taste that is very unusual for dietary products - thus the cooked breast ceases to be a boring meal.
Chopped chicken schnitzel
Want to get juicy chicken breast? A meat grinder or blender will help you, then it will be preserved and will even add more tenderness to the chicken meat - thanks to the breading.
Will need
Two chicken breasts, two eggs, flour and breadcrumbs, salt, pepper, vegetable oil. Meat grinder or blender.
Preparation
Grind or chop the chicken breasts in a blender, add salt and pepper to the minced meat, and divide into portions. Place a frying pan with vegetable oil on the fire. Lightly beat the eggs in a bowl. Pour flour and crackers into two containers. Wet your hands with water and form a schnitzel-shaped cutlet from one portion of minced meat, roll in flour, dip in egg, bread with breadcrumbs and place in a frying pan. Reduce heat to medium. Do this with each portion of minced meat. Wet your hands with water so that the minced meat does not stick to them and does not interfere with molding. Fry for a short time - until crusty, about 3-4 minutes on each side. This simple recipe for chicken schnitzels is invariably successful and is suitable even for a holiday table.
Wiener schnitzel, but made from chicken
For a kilogram of chicken breasts you will need five tablespoons of flour and breadcrumbs, two eggs, salt, pepper, and vegetable oil.
Preparation
Peel the chicken breast from all small and protruding pieces so that there remains a solid part that needs to be divided in half, cutting along the thick part, but not cutting all the way through. Open the chicken schnitzel like a book, add salt, pepper and beat it to form huge thin layers. Season with pepper - whatever you like. Prepare in three vessels: lezon (beat eggs and a little water), wheat or buckwheat flour, breadcrumbs - all separately!
Preparation
Heat a frying pan, pour in a lot of vegetable oil (about three fingers), add a piece of carrot or potato so that there is no burnt taste. Bread each chicken schnitzel with flour, then in egg, then in breadcrumbs and carefully lower into hot oil. Fry for only two minutes on each side, since the Viennese chicken breast schnitzel should be very thin. Remove to a paper towel to allow excess fat to be absorbed. Garnish and serve immediately.
Spicy chicken schnitzel
This simple but very winning recipe is often used by men who have no culinary experience. For example, when preparing for Women's Day.
Will need
Three chicken breasts, an egg, a glass of flour, lemon, three cloves of garlic, vegetable or clarified butter, finely grated nutmeg, salt and freshly ground pepper.
Preparation
Cut the fillet, washed and dried with a towel, almost all the way down the middle, and unfold it like a butterfly. Beat lightly (convenient and effective - with the bottom of a small heavy frying pan, then the fillet will not tear). Place the chopped breasts in a bowl, squeezing garlic onto each clove, adding salt, pepper and nutmeg. Thoroughly rub all these spices into the meat, cover and leave in the marinade for a quarter of an hour. At this time, prepare the breading: beat the egg in a deep plate, pour flour and crackers onto two flat plates (it’s better to make them yourself by grating the crackers of a white roll on a grater). Now the marinated chops need to be cut with shallow cuts, maybe diamonds or squares, so that the chicken schnitzel does not curl during the frying process. Bread in flour, then in egg and finally in breadcrumbs, place on a board in a row. Heat vegetable or ghee oil - about two centimeters deep - until lightly smoking, lower the schnitzel into this deep fryer for two minutes, then turn over. After another two minutes, remove it to a paper towel and fry the next chicken schnitzel. Be sure to garnish with lemon, herbs and fresh vegetables.
Every cook knows that the main difficulty when cooking chicken is to maintain the juiciness of the meat and not dry it out. That is why chicken schnitzel is fried or baked in breading, batter, or cheese lezone and flour. Below we present all three recipes, we advise you to try each of them and choose which one you and your family like.
Recipe for chicken schnitzel in breadcrumbs
This recipe is a kind of classic - this is the kind of chicken schnitzel that is usually served in many canteens, cafes and restaurants, both in our country and abroad. Of course, the strictly classic recipe uses a minimum of ingredients, but we will allow ourselves to expand this list a little in order to emphasize the aroma of the most tender meat.
Ingredients
- Chicken fillet – 4 pcs;
- Premium flour – 1.5-2 cups;
- Chicken eggs – 4 pcs;
- White bread breading – 2 cups;
- Black pepper - to taste;
- Paprika – 3 tbsp;
- Mustard powder – 1.5 tsp;
- Salt – 0.5-1 tsp;
- Ginger powder – 1.5 tsp;
- Granulated garlic - 1.5 tsp;
- Sesame – 2.5 tbsp;
- Sunflower oil - for frying.
How to cook breaded chicken schnitzel
- Rinse the chicken fillet under running water, remove pieces of bones, if any, and any films and cartilage. We do not violate the very structure of the meat - the piece must remain whole.
- We cut each fillet lengthwise to form a kind of layers of meat twice as thin as the original piece. We blot each layer with paper napkins or towels.
- Now the meat needs to be beaten. To prevent splashes from scattering throughout the kitchen, place the pieces in a plastic bag or cover with cling film. We tap them very slightly on each side with the flat side of the hammer or the side with large teeth.
- We prepare three wide bowls, their diameter should be such that a piece of chicken fits evenly inside and can be turned over. In one of them we break the eggs and beat them, in the other we add flour, and in the third we add flour and spices with sesame seeds. Also add about half or a whole teaspoon of salt, a little pepper and mix.
- Pour sunflower oil into a wide and fairly deep frying pan (you will have to top it up after each batch). You need to pour in enough oil so that during the frying process it covers the schnitzels by about half their thickness.
- We put the frying pan on medium heat and let the oil warm up properly, while we prepare our fillets ourselves.
- Place a piece of chicken in a bowl with flour, turn it over and transfer it to a bowl with a beaten egg. After this bowl, transfer the fillet into a container with breading, coat on both sides and place in a frying pan.
- Fry each piece for 3-5 minutes on each side, during which time they should acquire a golden crispy crust.
- Place hot fried pieces of chicken meat on napkins or a paper towel to absorb excess fat.
You can serve these chicken schnitzels with a salad of young vegetables, mashed potatoes or any other side dish. You can also invite your family to try this dish along with different sauces, for example, barbecue sauce.
Tender chicken schnitzel in batter
Ingredients
- - 4 things + -
- — 2-3 pcs + -
- — 200 ml + -
- - for frying + -
- - 10 tbsp. + -
- Breadcrumbs- 1 tbsp. + -
- — 100 ml + -
- - taste + -
How to fry chicken schnitzel in batter
- We prepare the fillet for the cooking process - wash it, remove connective tissue and films.
- We cut each fillet horizontally to form layers approximately 1 cm thick.
- Cover each piece with cling film or place it in a plastic bag and lightly beat it on each side with a hammer.
- Rub both sides of the meat with salt and pepper. About a pinch on each side.
- Break the eggs into a deep bowl and beat them until smooth, pour in the milk, add crackers and about 7 tbsp. flour, as well as salt. You can use a mixer to mix all the ingredients evenly.
- We begin to pour carbonated mineral water into our batter, it will give it airiness. Pour in enough of it to make the mixture thick enough, but not clogged (after the first schnitzel, you can adjust the thickness of the batter by adding more mineral water or flour).
- Pour oil into a large frying pan; the level should be approximately equal to the thickness of your finger. Place the dishes on medium heat and wait for the oil to warm up properly.
- Pour the remaining flour onto a flat plate and roll the first piece of chicken in it. Shake the fillet a little to get rid of excess flour, dip it in the batter and transfer it to the frying pan.
- Fry each piece for 2-3 minutes on each side, then place on a paper towel to remove excess fat.
- Add oil to the pan and fry the next piece.
When you take out the finished schnitzels, try to place them on the dish in one layer. Otherwise, those pieces that will be at the bottom will get wet and the batter on them will no longer be crispy.
Original chicken schnitzel in cheese sauce
There are many recipes that combine chicken meat with cheese, but how to combine these two ingredients if we want to make chicken schnitzel? Of course, you can sprinkle grated cheese on a ready-made dish, but it will be much tastier and more interesting if you add it to the lezon.
Ingredients
- Chicken fillets – 4 pcs;
- Wheat flour – 200 g;
- Salt and black pepper - to taste;
- Large eggs – 3 pcs;
- Hard cheese – 200 g;
- Sunflower oil - for frying.
How to make chicken schnitzels
- Wash the chicken fillet, remove unwanted parts and divide in two with a horizontal cut.
- Remove excess moisture from the surface of each piece using paper towels or napkins.
- Place in cling film and lightly beat each piece with a hammer on both sides.
- Set the meat aside for a while. Pour wheat flour into one bowl, add salt and black pepper. Mix everything until a homogeneous loose mass is obtained.
- In another bowl, grate the cheese on a fine grater. The result should be very fine crumbs, and therefore choose the type of cheese that is characterized by increased hardness, for example, Parmesan.
- Break the eggs here and mix everything well.
- Pour vegetable oil into a frying pan and heat over medium heat. Meanwhile, roll each piece in the flour mixture on both sides, then lower into the leison.
- Fry the schnitzels in a frying pan for 1-2 minutes on each side.
- Place the half-finished pieces on a baking sheet lined with foil and place in the oven preheated to 200 degrees for 10-15 minutes.
This chicken schnitzel breaded with cheese is best served with boiled or baked potatoes, as well as fried mushrooms and fresh vegetables. To make the dish even more aromatic and unusual, before serving, squeeze a little juice from half a lemon onto the schnitzels and sprinkle with fresh chopped herbs.
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