Minced Chicken Schnitzel
by Editorial Staff
Tender chicken schnitzel is underestimated by housewives due to its not very dietary method of cooking – frying in a large amount of vegetable oil. And completely in vain. Once you taste the tender and juicy crispy chicken flesh in your mouth, you won’t berate yourself for those extra calories.
Ingredients
- Minced chicken – 1 kg
- Egg – 2 pcs.
- Flour – 80 g (4 tablespoons)
- Ground bread crumbs – 50 g (4 tablespoons)
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 100 ml (for frying)
Directions
- Prepare the minced meat yourself, or purchase it from the market or supermarket.
Combine minced meat with salt and ground pepper to taste and beat off (place the meat in a bag and knock it on the table surface several times). This is done so that the meat fibers “adhere” to each other more tightly and the schnitzel does not fall apart during breeding and roasting. - Form the minced meat into a flat cake and roll it in a bowl of wheat flour.
- Transfer the future schnitzel to a bowl with a beaten egg with salt and dip it on both sides.
- After the egg, roll the schnitzel in the breadcrumbs.
- Heat oil in a skillet so that it covers the edges of the schnitzel. Place the minced chicken schnitzel there and fry over medium heat for 5 minutes, until browned.
- Use a spatula to turn the schnitzel over to the other side and fry on that side for another 3-4 minutes.
- Transfer the sautéed chicken schnitzel to a paper towel to drain off excess fat.
- Serve the minced chicken schnitzel hot with fresh vegetables and your favorite sauce. Enjoy your meal!
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