Schnitzel made from minced chicken. Step-by-step recipe with photos

Classic and chopped minced schnitzel: their differences

In fact, these products differ only in the preparation of the main ingredient. Classic schnitzel is made from a good whole piece of pork, veal (beef) tenderloin or chicken. Then it is prepared according to the generally accepted recipe. Chopped schnitzel is made from meat cut into small pieces. Minced meat products are mainly prepared from a mixture of different types of meat.

Very often, consumers do not see the differences between minced schnitzel (pictured) and cutlet.

However, the differences are significant; firstly, it has an oval, slightly more flattened shape. Before heat treatment, it is dipped in lezon (a mixture of milk and eggs) and rolled in breadcrumbs. Most often, schnitzel, unlike cutlets, does not include the following products:

• potato;
• garlic;
• onion;
• bread.

Although some chefs introduce some of these ingredients into the product.

Chefs Notes

It is better to purchase meat for making schnitzels in one piece rather than in the form of ready-made minced meat. Thus, you will be confident in its quality, and you will also be able to independently regulate the amount of grinding and the ratio of adding lard. Since minced meat for schnitzels is prepared only from meat (without adding potatoes or other “cutlet” additives), it is very important that it be of excellent quality.

In order for the finished products to be more tender and airy, the minced meat must be beaten as hard as possible during its preparation. To do this, you need to throw it forcefully against a table or other work surface.

Little tricks

As you know, the quality of the finished product depends on a number of factors. We will talk about some of the subtleties of culinary art when preparing schnitzels.

1. Professionals advise preparing the minced meat for the product yourself. In this case, high-quality raw materials are a guarantee of success.
2. Elastic minced meat is better suited for schnitzel; it is easier and more convenient to prepare the product from it. To achieve this quality of minced meat, it must be thoroughly beaten. Then divide the mass into portions weighing up to 90 grams.
3. In order to get a delicious crispy crust, you need to use breading. If you want the coat on the schnitzel to be even crispier, you can use double breading, in which the semi-finished product is first rolled in lezone, then in breadcrumbs, after which the procedure is repeated one more time.

Schnitzel in egg recipe

Meat cutlets cooked at home will always be the most delicious. And if you make these cutlets flat, and even fry them in an egg, it will turn out twice as tasty.

Only the dish will already be called schnitzel made from minced meat in an egg.

Minced meat for schnitzel in a frying pan is prepared in the same way as for cutlets. If you have your own signature recipe, you can safely omit this part of the description. If interested, you can prepare minced meat by following a few tips.

Firstly, minced meat is considered the most delicious, containing equal parts beef and pork. It turns out moderately fatty and juicy.

Secondly, be sure to season the minced meat with onions. You can grind it in a meat grinder while grinding the minced meat, you can finely chop the onion and add it to the minced meat in this form. Some housewives add only fried onions to both meat and fish mince, after draining the oil from it.

Thirdly, do not put an egg in the minced meat. It is possible, and even necessary, to roll the cutlets in the egg. But it is not recommended to mix minced meat with eggs, otherwise the minced schnitzel recipe will lose its juiciness.

So, how to cook schnitzel from minced meat in an egg.

Ingredients:

• minced meat – 300 g;
• onion – 1 head;
• wheat flour - 3 tbsp. spoons;
• chicken egg – 3 pcs.;
• milk – 3 tbsp. spoons;
• sunflower oil;
• salt, ground black pepper.

Recipe for making minced schnitzel in a frying pan:

So, grind a good piece of meat through a meat grinder. Peel the onion head, divide it into several pieces and send it after the meat - into a meat grinder.

Season with salt, sprinkle the minced meat with black or allspice and mix well. The minced meat for the schnitzel is ready.

Now prepare everything else. Pour some wheat flour into one plate, pour the egg mixture into the second plate. It's easy to prepare - crack two or three chicken eggs into a bowl, pour in a little milk (literally two or three tablespoons) and shake the mixture well with a fork. Ready. Pour enough sunflower oil into a frying pan and heat it.

Now it's time to start sculpting. Take a small piece of minced meat and form a flat patty by pressing the minced meat between your palms. Give a neat look to the edges and roll the schnitzel first in flour.

Then transfer it to a plate with the egg mixture. Carefully dip the schnitzel in the egg and only then add it to the frying pan. You can pour a little more egg mixture over each schnitzel so that an egg “puddle” forms around it.

Fry the schnitzel in a frying pan in an egg, first over high heat, then over low heat. This technique will allow the egg shell to immediately form a film around the schnitzel and all the juices from the meat will remain inside, sealed. It will be tasty and juicy.

If desired, you can strengthen the egg shell. To do this, you need to do the following: dip the formed cutlet in flour, then in the egg, then again in flour and then again in the egg mixture. Fry the minced schnitzel in a frying pan until done. You will need about 25 minutes on low heat.

You can serve whatever you like as a side dish - from vegetable salad to mashed potatoes or porridge.

Minced schnitzels with egg and cheese

These cute egg schnitzels are very similar to... guess what? For Adjarian khachapuri boats. The shape is the same, with an egg on top, but the base is not made of dough, but of minced meat. It turns out a very satisfying and beautiful cutlet with egg.

Here’s another interesting variation on the theme of “minced meat + eggs” in the oven! The products are the same as in the recipes for meat zraza, egg roll, or “Scotch eggs,” but the implementation is new and original.

All my family and friends who tried the schnitzel unanimously rated the dish with the highest score! Because it’s elegant, interesting, satisfying and delicious! I personally liked these things more than any of the minced meat in the oven that I had cooked before: the schnitzels turned out to be better, juicier than the same meatballs, meatballs and cutlets.

From this portion of food you get 8 large schnitzels, almost the size of your palm, very filling: one piece, and with a side dish, can feed two people :)

Ingredients:

• 700 g of good minced meat;
• 2-3 slices (100 g) of dry white bread;
• 100 ml (half a glass) milk;
• 1 small onion;
• Salt - to taste (about 0.5 tablespoon or a little more);
• Ground black pepper, turmeric, other spices for minced meat - to taste, about 1/6 teaspoon each;
• 50-70 g hard cheese;
• Greens – dill, parsley, green onions;
• 1 large minced egg;
• 8 small eggs for filling.

I warn you: to put on top of the schnitzel, you need the smallest eggs: if you take large ones, the white will run onto the baking sheet, not fitting into the “boat”. Or you will need to drain off part of the white (and then use it for an omelet or meringue), and put the yolk and a little white into the “boat”. Or you can even take quail eggs. Only then put them in the schnitzels later, not after 30 minutes, but after 40-45, because quail eggs are small and bake faster.

Cooking method:

Minced meat, of course, is best prepared from fresh, lean meat. It’s fresher, more natural, and the fat won’t render out, so everything floats in it, as happens when you buy ready-made minced meat.

Soak the bread in milk. Then you can knead the bun with your hands and grate the onion on a coarse grater, or run everything through a meat grinder.

Add soaked bread, onion, spices, egg, chopped herbs to the minced meat and mix thoroughly.

Cover a baking sheet with a sheet of parchment and grease with vegetable oil. It is also convenient to bake schnitzels on a silicone mat. Turn on the oven to preheat to 180C.

Wetting our hands in water, we form elongated cutlets, like lula kebab; press them down and place the blanks for the “boats” on a baking sheet. Then, using a spoon greased with vegetable oil and your fingers, we form indentations.

Bake the pieces for 30 minutes, then take them out. Pour a little cheese, grated on a coarse grater, into each “boat”, and carefully crack an egg on top.

And sprinkle a little more cheese around.

Put the schnitzels back in the oven and bake for another 30 minutes so that the minced meat is cooked through and the yolks remain bright yellow.

Serve schnitzels with eggs accompanied by a suitable side dish, garnished with fresh herbs! Or you can just eat a delicious cutlet with bread!

Schnitzel with egg

For schnitzels you will need: 400 grams of lean pork, 500 grams of beef, a larger onion, ground black pepper 0.5 teaspoon, khmeli-suneli 1 teaspoon, white bread 150 grams (it is better to take a dried loaf), milk 100-140 ml, chicken eggs: 1 for minced meat and 5 for schnitzels, hard cheese 150 grams, greens.

Break the loaf and soak in milk. Cut the meat into medium pieces, peel 2 cloves of garlic and an onion. Either pass the minced meat through a meat grinder twice, or use a fine rack.

The minced meat needs to be very soft. Along with the meat, pass through a meat grinder and a bun soaked in milk. Stir the minced meat, add salt and spices.

When the minced meat becomes homogeneous, add the egg and mix again.

Prepare a frying pan greased with vegetable oil. Take a palm full of minced meat, lightly beat it in your palms and form a schnitzel.

The schnitzel will become smaller after baking, so I advise you to make it larger, men will appreciate it! Make schnitzels in the shape of boats, and form a depression in the middle for cheese and eggs.

Pour some grated cheese into the cavity and place in a hot oven for 20 minutes at 200 degrees. Be sure to keep it hot, so the schnitzel will set on top and all the juice will remain inside!

After 20 minutes, pour the egg into the cavity and place in the oven at 180 degrees for another 15-20 minutes. Sprinkle the finished schnitzels with herbs and serve hot! Bon appetit!

Minced schnitzel with egg

Schnitzel is a very popular dish that is absolutely easy to prepare. You need to prepare minced pork, make schnitzel cutlets from it and decorate them with an egg on top. Serve with vegetables.

INGREDIENTS

• Pork 700 grams
• Roll 100 grams
• Milk 0.5 cups
• Onion 1 piece
• Eggs 9 Pieces 8 - for filling, 1 - for minced meat
• Hard cheese 150 grams
• Salt To taste
• Pepper To taste
• Greens To taste

Prepare the necessary ingredients.

Soak the bun in milk.

To prepare minced meat: grind the meat, bun, and onion through a meat grinder. Add salt, pepper and any spices, pour in the milk in which the bun was soaked. Mix everything thoroughly.

Add one egg and mix.

Line a baking tray with baking paper. Place the minced meat in your palm and form oblong schnitzel cutlets. We make a small depression in the middle. Place the baking sheet in the oven preheated to 180 degrees for 20 minutes.

Remove the schnitzels from the oven and sprinkle with grated cheese.

Gently crack an egg into the center of each schnitzel. Place back in the oven and cook for another 20 minutes.

Minced schnitzel with egg in the oven

Schnitzel with egg is a rather interesting dish, which in appearance is very similar to Adjarian khachapuri. Because of this similarity, it is often called “Adjarian schnitzel”. Both dishes are a “boat” with an egg. Only for khachapuri it is prepared from dough, and for schnitzel, accordingly, from meat.

Minced schnitzel with egg and cheese can be prepared for breakfast, lunch or dinner. It is prepared in the oven, which means there is no frying process in vegetable oil in this recipe. This, of course, cannot but please those who count calories. The schnitzel turns out tender and juicy. Try it and you will appreciate all the advantages of this dish.

Ingredients for 4 servings:

• 400 g lean pork;
• Bulb;
• A couple of small potatoes;
• 5 medium-sized eggs;
• 80 g cheese;
• A clove of garlic;
• Pepper and salt.

How to cook schnitzel with minced meat egg in the oven

You start by kneading the minced meat. Peel the potatoes and onions and pass them through a meat grinder together with the meat. Beat in one egg, crush a clove of garlic and add pepper and salt to taste. Mix everything as thoroughly as possible.

Let the finished minced meat stand for at least half an hour. Divide the meat mass into four parts. From each, mold a boat with a depression in the center. The hole should be deep enough to crack the egg into.

Place the boats on a baking sheet and bake for about half an hour at 180 degrees.

Then take out a baking sheet and sprinkle each boat with finely grated cheese. Don't put a lot of cheese in the cavity. The recess must remain as deep, otherwise the egg will not fit into it. Use most of the grated cheese for the topping and reserve some for the next step of cooking.

Source: https://recipester.ru/shnicel-v-jajce-recept/

Minced schnitzel: recipe

You can use different types of meat for cooking. This dish is considered German-Austrian, and in the cuisine of these countries, pork is the most popular. In addition to meat, it also contains fat, which, when beating the meat, makes it more plastic and holds it together perfectly. So we will prepare schnitzel from this type of meat. For work we will need:

• minced pork shoulder – 600 g;
• pepper, sea salt to taste;
• one egg;
• cow's milk – 100 ml;
• breadcrumbs – 100 g;
• sunflower oil – 50 ml.

Add pepper and sea salt to the prepared minced meat and mix well. Then we start beating the mass. This action makes the minced meat more manageable and sticky, giving it some viscosity. We divide it into pieces weighing about 90 grams, beat it a little more and form schnitzels of small thickness. Dip the finished product into the leison prepared in advance and bread it in breadcrumbs. Over moderate heat, fry the schnitzels on both sides for about 15 minutes. The readiness of the dish can be checked using a fork or toothpick: if a light transparent liquid appears when you press on the product, this means that the minced schnitzel is ready. The end result is a natural schnitzel - tasty and juicy, containing only meat, there are no products that interrupt its real taste. As a side dish for the main meat dish, you can serve pasta, various vegetables or cereal porridges, garnished with herbs.

Schnitzel from minced meat in the oven

This is almost the same minced schnitzel recipe as the previous one. Only at the final stage does the dish need to be simmered in the oven. Let's take a closer look at the cooking scheme. To prepare you need to stock up:

• Pork and beef - half a kilo each;
• 2 eggs;
• Onion - one head;
• Breadcrumbs - one cup. You can prepare it yourself from a dry loaf. To do this, you just need to crush it;
• Cream – 2 large spoons;
• Salt, pepper, spices and bay leaves - to taste.

Cooking step by step:

1. Cut the washed and dried meat into pieces;
2. Peel and coarsely chop the onion;
3. We combine these two ingredients together and make minced meat out of them. Add one egg, pepper and spices to the mixture and add some salt. Next, add cream, mix everything thoroughly. We beat the resulting meat preparation on the table;
4. Shaping future schnitzels;
5. We set aside separate containers for the beaten egg and breadcrumbs. Dip our pieces into the egg, then generously roll them in breading and let them sit for a while;
6. Meanwhile, heat the oil in a frying pan. We fry the pieces for 5 minutes on one side;
7. Place the finished food on a paper napkin;
8. Then transfer to a baking sheet and place in an oven preheated to 180 degrees for 10 minutes. At the final stage, take out the food, cool for 5 minutes, and serve.

Chicken schnitzel

It should be noted that initially this meat product was prepared exclusively from whole pieces of various meats. A little later, such minced meat products gained popularity and became widespread. We'll tell you how to cook minced chicken schnitzel. The finished product tastes like a chicken chop, only it is juicier and more tender. The cooking technology for all types of schnitzel is absolutely identical. Let's move on to the recipe, take:

• minced chicken;
• a pinch of black pepper;
• rast. oil;
• 3 eggs;
• salt to taste;
• a little turmeric;
• breadcrumbs – 100 g.

How to cook schnitzel from minced chicken in a frying pan

• chicken fillet – 1 kg;
• unsalted lard – 0.35 kg;
• chicken eggs – 2 pcs.;
• onions – 3 pcs.;
• garlic cloves – 3 pcs.;
• rock salt;
• a mixture of black and allspice ground peppers – 1.5 tsp;
• wheat flour – 100 g;
• breadcrumbs – 100 g;
• vegetable oil - for frying.

Cooking time: 60 min.

Energy value per 100 g: 140 kcal.

1. Cut the chicken fillet and fresh lard into small pieces, and then pass through a meat grinder with a fine grid. Next, add the onions and garlic cloves;
2. Season the chopped chicken mince with salt, a mixture of aromatic peppers, stir and beat thoroughly on the table;
3. From the beaten chicken mince, form into flat cakes somewhat reminiscent of a puck;
4. Dip the formed products in flour, then dip them in beaten eggs and, lastly, bread them in white breadcrumbs;
5. Fry the breaded schnitzels in boiling vegetable oil until the characteristic golden crust appears, and then place on a dish and serve. In addition, you can add spicy cranberry sauce - it will give the finished chicken schnitzels a special piquancy and sophistication.

Preparation

Season the prepared minced meat with pepper and salt, mix thoroughly. Add eggs to the minced chicken and mix again. During the mixing process, the mass should be beaten using the walls and bottom of the bowl. With this simple procedure, juice containing protein is released, and this will give the minced meat greater viscosity. For the lezon, beat the eggs, add milk and turmeric. Using this spice will give the finished schnitzel a beautiful yellow-golden color.

We begin to form the products: we roll the minced meat into balls, then give them the shape of a flat cake, the thickness of the semi-finished product should not exceed 1 centimeter. Heat oil in a saucepan and place already breaded schnitzels in it. The breading can be double or even triple. It depends on how thick you want your crust. Minced schnitzel is fried on both sides until golden brown. The result is a very tasty juicy dish that has a very beautiful appearance.

Cooking method

We grind the chicken and pork pulp through a meat grinder together with the onion (you can even use a large wire rack), add salt, pepper and mix until smooth. We beat the resulting mass - first place it in a bag, and then forcefully throw it onto the table from a height of 50 - 60 cm a couple of dozen times. It acquires some viscosity, becomes more sticky and manageable.

Using cling film, gently knead the minced meat into a flat cake with your hands and form a schnitzel of the size you need, with a small thickness (otherwise it will just be a cutlet).

Then dip in the beaten egg and

thoroughly breaded in breadcrumbs.

Minced schnitzel is a delicious meat delicacy that resembles a cutlet. Only now this product is made flatter, and either no bread is added to the minced meat, or a little of it is added. This dish can be prepared from any type of meat; beef, pork, and poultry are suitable.