How to prepare savory chicken schnitzels. Chicken schnitzel. Schnitzel with minced chicken: recipe for a frying pan

Schnitzel is a healthy friend of the herb, which you can understand from the original menu, and additional ingredients will add some flavor to the original chicken. The grass is appetizing, aromatic, tender chicken melts in your mouth, and the smut, so that after a sieve-like meal, your figure will be rendered careless! So, now you can get acquainted with a number of simple schnitzel recipes that you can try as a culinary cob.

All ingredients are included for 4 servings.

You will need:

• chicken breast – 2 pcs.;
• Boroshno;
• crackers.

For lezone:

• egg – 2 pcs.;
• milk – 50 ml;
• salt;
• pepper details;
• Roslinne oil

Pokrokov's instructions:

1. Wrap the meat in polyethylene, beat it on both sides.
2. Start preparing the lezona: beat two eggs, pour in milk, sprinkle with salt and pepper.
3. After beating, divide the meat into two equal parts. Dredge it 2 times, draining the toppings and ice cream, and then wrap it in the breading.
4. Heat the pan with the olive oil at the same time and fry the meat thoroughly on both sides until it reaches a golden brown color. This will cost you about 6-7 dollars on both sides.
5. I’m ready to transfer the herb onto papier. Serve with any side dish added to the schnitzel.

With chicken breast and cheese

You will need:

• chicken fillet – 300 g;
• sir-40 g;
• chasnik – 2 cloves;
• half a tsibula;
• Sonyashnikova oliya – 40 ml;
• egg – 1 pc.;
• salt and pepper for relish;
• Boroshno - 2 tbsp. l.

Pokrokov's instructions:

1. Rinse the fillet before handling and cut into small pieces.
2. Grate the syre (preferably the hard variety) using a fine grater and drain until the meat pieces are formed.
3. Clean the cloves, remove them, and trim them in any manual way. Whip up to the first ingredients.
4. Slice the fillet, rinsing it first. Place on a frying pan coated with olive oil. Grease the golden tin until you reach it.
5. Add lubricated product to the chicken, grated siru and chasnik. Break the eggs here. Add salt and pepper for relish, and also add a good amount of salt.
6. Mix all the ingredients at once, add|add| a little greenery for the relish.
7. Using a spoon, place it on a heated frying pan and brush it on the skin until the crust has hardened.
8. When the grass is ready, transfer it to a plate. Serve with potatoes, pasta or any other side dish.

Prepared according to ministerial style

You will need:

• chicken breast – 1 piece;
• egg – 1 pc.;
• white bread;
• vershkov oil;
• pepper and salt for relish.

Pokrokov's instructions:

1. Cut the bread into strips. If, brotherly, the freshest bread is better, then it will be easier to cut.
2. Cut the chicken meat into 3 pieces, beat the bits onto the bottom, burning the porridge. Add salt and pepper for relish.
3. Beat one egg until smooth and add salt.
4. Soak the chicken in the beaten butter and roll in bread straw.
5. Take a small piece of top butter|mastila| and place in a frying pan. Seal until it comes out. In case of basil, you can also use olive oil. Grease the meat strips from the skin side to the crust. If you want the grass to be crispy and roasty, don’t cover the pan with a lid.

How to cook chicken schnitzel in the oven

You will need:

• chicken fillet – 200 g;
• Boroshno - 10 tbsp. l.;
• egg – 2 pcs.;
• salt - 1 tsp;
• Melenium coriander – 1 tsp;
• Oliya – 4 tbsp. l.

Pokrokov's instructions:

1. Cut the fillet into thin pieces (1.5 cm). It will be simpler if the meat is in a frozen form.
2. Stir well and add coriander. Beat two eggs for additional video.
3. Spread the vegetable oil on the deco and soak the meat - for which the skin from the rags is wrapped in a well, then beat the eggs and return to the well.
4. Step by step divide the scraps into sheets. Place in a heated oven for 30 minutes at a temperature of 180 degrees. Serve with any side dish you like.

3 minced chicken

You will need:

• minced chicken – 400 g;
• pepper - a pinch;
• salt for relish;
• Roslynna Oliya;
• egg – 2 pcs.;
• turmeric – pinch;
• breadcrumbs – 70 g.

Pokrokov's instructions:

1. Place the minced meat in a bowl, add salt and pepper for relish.
2. Mix the masa well so that the minced meat becomes more viscous and the schnitzels do not fall apart.
3. Beat eggs for help Vinochka. For a beautiful color of schnitzels, add a little turmeric to them.
4. Place the frying pan on the stove and pour in the olive oil behind.
5. Wet your hands in cold water, roll out balls of meat and make small cakes. Dip in egg mixture and coat in breadcrumbs, rolled on both sides.
6. Place the shortcakes into the frying pan and cook until done. During the greasing process, periodically add oil so that the schnitzels do not burn.

Schnitzel is an appetizing, rich and simple herb. Now you know how to cook schnitzel in the oven and on a frying pan. Once you learn how to prepare herbs correctly, you will now be able to please your family or guests with juice chicken without the hassle of cooking.

Schnitzel is a popular meat dish in German cuisine. The simplicity of the preparation and the rich meat flavor of the schnitzel recipe added to the whole world. Cook some kind of meat. I, to replace the meat dumplings, roll the schnitzel in breadcrumbs. Today I want to give you a recipe for chicken schnitzel with a breading of breadcrumbs and cheese.

Ingredients:

• 2 small chicken breasts or fillets (600 g);
• half a loaf;
• 3 tbsp. raspberry oil for lubrication;
• 100 g siru;
• 0.5 tbsp. Boroshna;
• 2 eggs;
• greens to taste;
• salt and pepper for relish.

If you want to become a wonderful cook with knowledge of international cuisine, then we would like to introduce you to the best herbs. For example, chicken schnitzel, the recipe for preparing it is very simple, and the core of the name sounds pompous and pompous, although, in essence, it is extremely unique. However, the prepared traditional Austrian herb has a number of peculiarities, but it practically does not interfere with the complexity of the culinary process.

Features of preparing chicken schnitzel

The prepared schnitzel has a simple table top, so anyone can easily handle such cooking.

• You just need to take a large piece of chicken fillet from the breast, divide it flat into two tenders and season the meat with pepper and sill, beat well.
• After this, roll in the beetroot, then in eggs beaten with a pinch of salt, and finally in breadcrumbs.
• The main advantage of the schnitzel in any other form of batter lies in the method of its heat treatment.

Yak correctly gotuvati chicken schnitzel

In the original recipe, the Austrian cooks themselves came down to us with the only acceptable method of frying schnitzel - deep-frying. However, today you can create a selection adapted to the current situation in different ways:

1. Grease on the pan;
2. Bake in the oven;
3. You can also grease the chicken schnitzel in a multicooker or on the grill.

How much to grease the schnitzel from the chicken

• As we have already stated, a regular schnitzel is prepared including the tenderloin, so that the fryer will be ready after 5 minutes, and only after washing, the temperature of the oil in the fryer will not be lower than 190°C.
• If you wanted to grease the Austrian chicken schnitzel in a frying pan, then the cooking time will increase by as much as 3-4 times.

Then the biscuits will be ready after 15-20 minutes, greased in the middle of the fire (the hour is set to be greased, then both sides will be greased from time to time).

• The chicken schnitzel-dish from the popular eco-market “Vkusvill”, in essence, is not like a schnitzel from your classic rose, but a chicken cutlet in a pan, and it is prepared not from a fillet, but from chicken mince .

In this case, you will need 15 quills for greasing the patty if the cutlet is frozen, and 20 quillins if you intend to prepare a frozen product.

Schnitzel with minced chicken: recipe for a frying pan

warehouses

• - 2 pcs. + -
• - 2 pcs. + -
• Breadcrumbs- 120 g + -
• - 1/2 tbsp. + -
• - 1 l + -
• - 2/3 tsp. + -

How to cook chicken schnitzel using minced meat in a frying pan.

To prepare schnitzel, it is a priori necessary to vikorize whole poached meat. This recipe was made with cutlets, which were already cured meat, and then began to prepare minced meat.

1. Since the recipe instructs us to prepare chicken schnitzel, then we prepare minced chicken first. Clean the skin, brushes, cartilage and porridge of the chicken breasts, grind them in a blender into a homogeneous mass and add salt for relish.
2. Beat the eggs with a fork, adding a pinch of salt.
3. We form the minced meat into flat cutlets, the size of a loin, roll them in flour, then dip them in egg mixture and finally sprinkle them with breadcrumbs on all sides.
4. In a deep frying pan or cauldron, fill in all the oil and heat it to boiling.
5. Place 2-3 cutlets in the oil and grease them with 5 pieces of bread until deeply golden brown.
6. The finished schnitzel is transferred to paper towels, and then served to the table on serving plates with fresh vegetable salad.

Savory chicken schnitzel: original recipe

And now we will create a fresh schnitzel with chicken, vikory and an authentic recipe in our households.

warehouses

• Chicken breast fillet – 2 halves;
• Spicy strength – 1 tsp;
• Grill seasoning - 1/2 tsp;
• Pepper sumish – 1 tsp;
• Chicken eggs category 1 – 2 pcs.;
• Extra strength – on the tip of the knife;
• Boroshno – 1 tbsp. (With a glass);
• Remelting of krikhtu cracker (salonium) – 60 g;
• Oliya sonyashnikova odorless – 1 l.

How to cook chicken schnitzel: an Austrian recipe

1. Chicken fillet (we have breasts, or you can take it and carefully cut along the rump with a large piece of meat from the steak) cut into layers, add light salt, season with pepper and grill mad, after which, cover with spit Clearly, go through all the skips with a hammer .
2. After that, put the frying pan on high heat, pour all the oil into it and heat it up.
3. In a small, deep bowl, beat eggs with sill (pinch) and flour until smooth.
4. Now we soak the skin of the chicken in batter, then transfer it to breadcrumbs and roll them in well.
5. Place the breaded schnitzel in boiling oil and brush with 5-7 chicken until ready.

Chicken schnitzel made from minced chicken fillet

This meat recipe will be perfect for those who do not have access to a meat grinder or blender, or who will prepare chopped schnitzel using chicken shreds, cut with their own hands.

warehouses

• Chicken fillet - 0.5 kg;
• Mayonnaise sauce – 60 g;
• Potato starch – 40 g;
• Dobirna egg – 1 pc.;
• Sil - ½ tsp;
• Chasnikov chastocha – 2 pcs.;
• Ground pepper - 1/2 tsp;
• Breadcrumbs – 60 g;
• Oliya olive – 1-2 cups.

How to make chicken schnitzel in breadcrumbs

1. The chicken fillet is cut into small cubes and poured into a large bowl.
2. In the same container, beat in chicken eggs, add starch, salt, grind chasnik and pepper, and add mayonnaise. All ingredients are mixed by hand until completely combined.
3. Now, before preparing the chopped minced meat, you need to leave it in this condition, in a warm place, for 1 year.
4. After an hour, round flat cutlets are formed from the cutlet mixture, coated with breadcrumbs and placed in a frying pan heated over medium heat, and poured oil into it.

Olya must be thoroughly heated, but the cutlets need to be greased at a temperature no higher than average. After an hour of cooking, add 5-7 quills on one side and a side on the other side.

The finished chicken schnitzel is transferred from the oil to a blotter, for example, to a serving platter, or it is better to remove the papier to remove excess fat.

The ideal side dish for schnitzel is fresh sliced ​​vegetables, green salad or steamed vegetables, which will add flavor to the whole herb.

Pork tusks in the “Schnitzel-drizel” oven, video recipe

In the video you will learn how to prepare tender and juicy pork from the oven. All the secrets of juice and lubrication have been revealed!

;Do you want to please your family and friends with a tasty drink? Prepare schnitzel from chicken breast in breadcrumbs! This herb, easily prepared from available ingredients, is suitable both for the holiday table and for home gatherings. The finest and juicy chicken meat, eaten with a crispy crust, will delight any gourmet. Schnitzal can also be cooked in the oven at 180 degrees overnight, adding red pepper or Provencal herbs.
Schnitzel is a herb that originated recently - in the 19th century, in Austria. The first schnitzel was cooked with veal, brushed over fire. This herb was so richly relished that it quickly spread in Europe, where all possible variations were visible. Today we prepare schnitzel from chicken. For the right!;

warehouses

• Chicken breast – 0.5 pcs.;
• Chicken egg - 1 pc.;
• Rusks for breading – 5 tbsp.
• Strength behind the relish;
• Black pepper - 1 pinch;
• Boroshno wheat - 3 tbsp;
• Nutmeg peas - 1 pinch;
• Oliya sonyashnikova - 50 ml.

How to prepare schnitzel from chicken breast in breadcrumbs

Rinse the chicken breasts under running water and remove the skin. Gently fold the chicken fillet under the brush. Cut the fillet into pieces into about 1 div.

Wrap the pieces of chicken fillet before they come out with grub and beat them thoroughly with a kitchen hammer.

Strengthen the battered meatballs from the grub melt and transfer to a shallow plate. Gently sprinkle seasonings onto the fillet: salt, pepper and nutmeg. Place the pieces on a plate and marinate them for 20 minutes.

Prepare a flat plate and pour thoroughly. Roll fillet pieces on both sides.

Beat a chicken egg in a deep plate. Carefully soak the chicken on both sides in the egg mixture, then rub it a little over the bowl to soften the egg.

Spread breadcrumbs evenly onto a flat plate. Place the chop on both sides on the breadcrumbs, gently press them onto the plate so that the breadcrumbs cover the entire surface of the schnitzel.

Heat the frying pan, add olive oil. Add the pork chops and fry until golden brown with a few lengths of quills, turn over and repeat frying. Cover the pan with a lid for 1-2 minutes until the schnitzel becomes soft.

Place the schnitzels on a paper plate or parchment paper to remove any fat from the chicken.

Transfer the schnitzels to a plate and serve hot. Panuvanna's chicken schnitzel is ready! Delicious!

For the sake of preparation:

• The schnitzel can also be prepared from pork and kernels, but the shanks must be cut thinner (thickness 0.5 cm) and after lubricating the meat, steam the meat with a stretch of five quills, first adding boiling water to the frying pan. crookedly.
• Serve the chicken schnitzel with classic side dishes: boiled buckwheat, rice or pasta.
• It is better to serve the schnitzel with fresh chopped vegetables: tomatoes and cucumbers.
• You can decorate the prepared schnitzel with finely chopped green zibule or herbs (parsley, dill).
• For the prepared schnitzel, you can add rings of tsibula, first soaked in otti.

We present the simplest recipe, including tender chicken schnitzel with an amazingly beautiful crust of breadcrumbs for crunchiness. There is also very interesting information from the wonderful cook Ksya Putan about hopeless selection: we collect scraps, beat them in a special way, and no one can notice that the schnitzel is not in good shape.

Poultry in breadcrumbs

Products

The entire serving requires approximately two and a half breasts. Chicken schnitzel also requires three simple ingredients: four tablespoons of beard, one tablespoon of breadcrumbs, three eggs, salt, pepper for the eggplants, refined oil (for greasing).

Preparation

Rinse the chicken fillet and dry it with a paper towel. From the skinned breast, you need to cut a piece of meat from the thick edge and a piece of meat from the middle, as a natural layer is added during processing. There will be five more pieces of paper that need to be beaten - a smooth, smooth bean. For those who cut it on the cob, it is necessary to beat the cob, then place the edges of the swatches one on top of the other and form additional three portions. Now you need to carefully remove the place of connection. It is even more careful to pan and grease such a combined chicken schnitzel, so that no one will suspect the lack of integrity. You just need to press the area below with your fingers.

Frying

Add flour to a plate | good | with salt|salt| and pepper, otherwise breadcrumbs, break a bowl and simply stir the eggs with a fork (no need to beat). Pour about a centimeter of oil into the frying pan, heat it and reduce the heat to medium level. The tusks are first coated in flour on both sides, then the egg mixture is coated, and the remainder is rolled in breadcrumbs. It is necessary to stitch so that the skin of the chicken schnitzel is covered with the egg mixture (leison) completely, and the excess flows back into the container. Do not over-lubricate every time - two pieces from the skin side is enough so as not to dry out the bottom meat. It’s best to grease the skin with new oil - the schnitzel from the chicken breasts will not accumulate the greased crust that was left in the frying pan after the last portion, and will still be sour. You don’t have to wash the frying pan: add oil and wipe the bottom with a paper towel. The chicken schnitzel with breadcrumbs has a wonderful look and a great taste for dietary products - this way the breast is cooked and it stops being boring.

Chicken schnitzel rubaniya

Do you want to taste the juice of a chicken breast? A meat grinder or blender will help you, so you can save yourself and get too much tenderness in the chicken meat - it’s always a pancake.

Needed

Two chicken breasts, two eggs, flour and breadcrumbs, salt, pepper, olive oil. Meat grinder chi blender.

Preparation

Grind or chop the chicken breasts in a blender, season the minced meat with salt and pepper, and divide into portions. Place a frying pan with olive oil on the fire. Beat some eggs in a bowl. Blend well and breadcrumbs in two containers. Wet your hands with water and stir together a minced cutlet in a schnitzel shape in one batch, roll in a schnitzel, soak in an egg, cover with breadcrumbs and place in a frying pan. Vogon zmenshiti to the middle. So mix the minced meat with a portion of the skin. Wet your hands with water so that the minced meat does not stick to them or interfere with the molding. Lubricate briefly - until it's crispy, about 3-4 times per skin side. This simple recipe for chicken schnitzels is always successful and perfect for the Christmas table.

Widen style schnitzel, ale s chicken

For a kilogram of chicken breasts you will need five tablespoons of beard and breadcrumbs, two eggs, salt, pepper, and olive oil.

Preparation

Clean the chicken breasts from all scraps and scraps, then wash until the whole part is removed, which needs to be divided into pieces, cut into each part, rather than finishing to the end. Place the chicken schnitzel on a plate, add salt, pepper and beat until large thin layers emerge. Season with pepper – as it should be. In three vessels prepare: lezon (beaten eggs and bits of water), wheat or Greek beans, breadcrumbs - everything is covered!

Preparation

Heat a frying pan, pour a generous amount (about three fingers) of rose oil, put in a small piece of carrot or potato so that it doesn’t become soggy. Cover the chicken schnitzel with beard, then with eggs, then with breadcrumbs and carefully lower into the hot oil. Lubricate two pieces of each from the skin side, scraps of schnitzel from chicken breasts are made in a very thin manner. Remove to a paper towel so that the fat is removed into the new one. Garnuvati and serve immediately.

Spiced chicken schnitzel

We’ll forgive you, but even with a winning recipe, people often scold, as if they were trying to cook. For example, it’s time to prepare for the women’s holy day.

Needed

Three chicken breasts, an egg, a bottle of beard, lemon, three cloves of chasnik, rosemary or topping oil, nutmeg, grated, salt and freshly ground pepper.

Preparation

Wash and dry the fillet with a towel, cut it into the middle until it ends in the middle, and flare it up with a broom. Beat lightly (by hand - with the bottom of a small frying pan, so the fillet will not tear). Place the breasts in a bowl, season the skin, add salt, sizzle with pepper and nutmeg. Carefully rub all the spices into the meat, cover and leave in the marinade for a quarter of a year. At this time, prepare the breading: beat the eggs in a deep plate, pour the breadcrumbs and breadcrumbs onto two flat plates (it’s better to make them yourself by grating the breadcrumbs onto the white bread). Now the chops that have been marinated need to be cut with shallow cuts, either diamonds or squares, so that the chicken schnitzel does not curl during the greasing process. Bread in flour, then in eggs and finally in breadcrumbs, place on a plate in a row. Heat the oil - about two centimeters deep - to a light serpanko, lower the schnitzel into the fryer two inches deep, then turn it over. After another two minutes, remove it onto a paper towel and grease the chicken schnitzel. Garnish both vegetables with lemon, greens and fresh vegetables.