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.
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Dish |
| Cuisine | German |
Ingredients
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)
Print Recipe
Pin Recipe Instructions
- If using homemade minced chicken, prepare it. Combine the minced chicken with salt and pepper to taste. Place the mixture in a bag and pound it on a table surface several times to help the meat fibers bond together and prevent the schnitzel from falling apart during cooking.
- Form the minced chicken mixture into a flat patty.
- Coat the patty on both sides with flour.
- Beat the 2 eggs with salt in a shallow bowl. Dip the floured patty on both sides to coat.
- Coat the egg-dipped patty on both sides with breadcrumbs.
- Heat the vegetable oil in a large skillet over medium heat for 2-3 minutes until shimmering.
- Place the breaded patty in the hot oil and fry for 5 minutes until the bottom is golden brown.
- Flip the patty and fry the other side for 3-4 minutes until golden brown and the chicken reaches 74°C (165°F) internal temperature.
- Transfer the cooked schnitzel to paper towels to drain excess oil.
- Serve hot with fresh vegetables and your favorite sauce.
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