Chicken schnitzel. Recipe for juicy chicken schnitzel How to cook chicken schnitzel

The technology of preparing meat dishes is a simple science, but it also requires some knowledge and experience from a novice cook. Not every modern housewife knows how to cook chicken schnitzel in a frying pan so that it turns out juicy and not “clogged” and tough like a sole. We will teach you how to make this dish correctly so that you can enjoy your meal and delight your household with an excellent chicken piece!

Classic recipe

According to the classic recipe for traditional Wiener schnitzel, veal is used, since the meat should not contain veins and be tender and juicy. To prepare classic chicken schnitzel, use fillet.

What ingredients will you need?

To prepare classic chicken schnitzels you will need the following food set:

chicken breast without skin – 0.5 kg;
ground white bread - 80 g;
fresh eggs – 2 pcs.;
flour – 2-3 tbsp;
seasonings – Italian herbs, pepper, salt.

Step-by-step cooking process

Prepare schnitzel as follows:

The chicken fillet is thoroughly washed under running water for at least 30-60 seconds and dried with paper towels.
Read also: Classic recipe for julienne with mushrooms in a frying pan
The prepared meat is cut longitudinally into plates no more than 1 cm thick and beating begins. To do this, use cling film or a bag to cover the meat to prevent splashes from flying around.
The beaten meat is thoroughly rubbed on both sides with pepper and salt.
Then they begin to prepare the breading. Prepare three containers, in one of which the eggs are broken and mixed. Flour is poured into another and Italian herbs are added to it. The latter is simply filled with breading - white ground bread.
First, the prepared layers of chicken fillet are rolled in flour, then dipped in the egg mixture and lastly rolled in breading.
Then the schnitzel is fried in a hot frying pan with a sufficiently large amount of oil on both sides (at least 2-3 minutes on each).
After frying, the schnitzel is placed on paper napkins to remove excess fat.

Rules for serving dishes, decoration

Breaded chicken schnitzel, prepared according to the classic recipe, goes well with almost any side dish, be it potatoes, rice, buckwheat, bulgur or chickpeas. However, the best combination would be to serve this meat dish with a light vegetable salad.

Breaded chicken schnitzel in the oven

Breaded chicken schnitzel can be cooked not only in a frying pan, but also in the oven.

Chicken schnitzel, breaded recipe.

This option turns out to be dietary, in comparison with fried schnitzels, and is ideal for feeding children, as well as people with digestive problems.

What ingredients will you need?

To prepare this dish (for 8 servings) you will need the following products:

Ingredient	Quantity
Chicken breast	400 g
Eggs	4 things.
Premium flour	20 tbsp
Ground coriander	2 tsp
Vegetable oil	8 tbsp.

Step-by-step cooking process

How to prepare chicken schnitzels in the oven:

The washed chicken fillet is cut into slices no thicker than 1.5 cm. This is easier to do before the fillet is completely defrosted.
The prepared meat layers are lightly beaten under the film.
In one bowl combine flour with coriander and salt.
Beat raw eggs separately with a fork.
The baking sheet is generously greased with vegetable oil and the chicken begins to be breaded.
Each piece is dredged in flour one at a time, then dipped in the egg mixture and dredged in flour again, then placed on a baking sheet.
Bake in the oven for 30-35 minutes. at a temperature of 180C. After about 20 min. The schnitzel is turned over so that a browned crust forms on both sides.

What can I add?

In addition to coriander, you can add any spices that go with chicken meat - dried garlic and dill, curry, suneli hops.

Rules for serving dishes, decoration

Serve baked schnitzels with tender mashed potatoes and herbs. This meat dish will also go well with buckwheat, rice or pasta.

Chicken schnitzel, classic recipe in the oven

The most famous variation of the recipe for this dish includes very few ingredients - the main role is given to the chicken fillet, which is breaded. We will make some additions that will prevent the meat from drying out.

Ingredients

Chicken loin – 4 pcs;
Iodized salt – 1 tsp;
Large eggs – 3 pcs;
Black pepper - to taste;
White bread crumbs - 1.5 cups;
Sunflower oil – 6 tbsp;
Paprika – 2 tsp;
Granulated garlic – 2 tsp;
Ginger – 1 tsp.

How to bake chicken schnitzel according to the classic recipe

First of all, we will make aromatic oil and let it infuse. Pour sunflower oil into a small container, add paprika, garlic and ginger and stir until the mass becomes homogeneous. Set aside.
Now let's look at the fillet. If you took ready-made brisket halves, then simply rinse them, remove the films, cartilage and small bones, if any remain. If you took a brisket, then also remove the skin and disconnect the fillet so that it is not damaged.
Dry each fillet with paper towels and cut horizontally into layers. From large pieces you will get approximately 3 schnitzels 1 centimeter thick.
Cover each piece with cling film or put it inside a plastic bag and beat it with the flat side of a hammer or a rolling pin on each side.
After this, each piece of chicken should be sprinkled with salt and pepper and grated a little.
Break the eggs into a deep bowl and beat with a fork.
Pour breadcrumbs into another bowl.
We cover the baking tray with paper or foil, which we grease with a little vegetable oil (it is better to take the one we have prepared).
Dip a piece of chicken fillet first into the egg mixture, then roll it in breadcrumbs. If you want the layer of crackers to be thicker, then dip it into the egg and breading again.
Shake off the excess crackers and place the schnitzels on a baking sheet, while setting the oven to warm up to 190-200 degrees.
Lubricate the surface of the breaded schnitzels with our oil (it’s convenient to use a brush for this) and send them to bake in the oven for 15-20 minutes.

Ready-made schnitzels can be served immediately, rather than laid out on a paper towel, since they are not at all greasy. If you wish, you can replace regular oil with olive oil, so the meat will be even more aromatic and its taste will be more refined.

Breaded chicken schnitzel in a frying pan

The fastest way to cook chicken schnitzel is to fry it in a frying pan.

This cooking option is reminiscent of the classic recipe, but has its own nuances.

What ingredients will you need?

List of products needed for cooking schnitzels in a frying pan:

2 chicken fillets;
2 eggs;
lean vegetable oil – 30 ml;
ground dry white bread (breadcrumbs) – 4-5 tbsp;
premium wheat flour – 4 tbsp;
spices - salt, pepper.
vegetable oil - 8 tbsp.

Step-by-step cooking process

Prepare schnitzel in this way:

First of all, you need to prepare the meat - rinse it and dry it with napkins or paper towels.
Next, the whole chicken fillet is cut lengthwise, but not all the way. You should get a large, solid piece of meat.
The meat is placed on a wooden board and covered with film - this way the meat will not tear and excess splashes will not fly around. Beat the meat with a wooden mallet.
All ingredients necessary for breading are divided into 3 bowls - flour with spices, breadcrumbs and beaten eggs.
First, the meat is placed in flour. It should cover it tightly. Then mix the workpiece into the egg mixture, and then into the bread crumbs. To form a thicker crust, you can repeat all the steps again.
Pour oil into a thick-bottomed frying pan (preferably cast iron) and let it heat up. Place the prepared meat in hot oil and fry over fairly high heat for 1-2 minutes until a golden brown crust forms.
Then turn down the heat and fry the schnitzel on each side for another 3-4 minutes. There is no need to cover the finished schnitzels with a lid - this way the crispy crust will remain crispy and dense. Thanks to the resulting crust, the meat is not fried, but baked inside and does not lose its juiciness.

What can I add?

To make the meat even tastier, you can marinate it in advance. To do this, you can use kefir, sour cream or mayonnaise seasoned with salt, pepper, dried garlic, dill, basil and turmeric.

Rules for serving dishes, decoration

These schnitzels can be served as a separate dish or with a side dish - fresh vegetable salad or vegetable stew. Any other side dish is also suitable - mashed potatoes, buckwheat, pasta, but it should be borne in mind that the calorie content of the entire dish as a whole with this combination will be quite high.

Chicken schnitzel with cheese in a frying pan

Kitchen appliances and utensils:

plate;
whisk;
wooden spatula;
grater;
kitchen hammer;

pan;
egg bowl;
bowl for flour;
bowl for breadcrumbs (bowls can be replaced with deep plates).

Ingredients:

Chicken breast	1 PC.
Breadcrumbs	1 tbsp.
Flour	1 tbsp.
Eggs	2 pcs.
Pepper (ground black)	Taste
Salt	Taste
Oil (refined sunflower)	For roasting
Cheese (hard)	Optional

Let's start cooking

First stage

The first step is to tackle the chicken breast. You need to rinse the breast thoroughly under warm water, then remove the skin and carefully cut the fillet from the bone. Visually divide the chicken breast into four equal parts, then try to cut it that way.
Based on the last stage, our pieces turned out to be quite thick, which is what we will fix now. Place a piece of fillet on a cutting board and cut it, then open it like a book. This simple manipulation is one of the main secrets of quickly frying and maintaining the juiciness of chicken breast.
Before beating this “little book” with a kitchen hammer, it is best to flatten it with some kind of kitchen container (preferably clean), or simply with the palm of your hand.
We take a kitchen hammer and soundly beat our “books” of fillet. Before this procedure, you can wrap the fillet pieces in cling film. Many people recommend doing it this way, but this point is completely optional; it will in no way affect the taste of the schnitzel.
Salt and pepper each cut piece on both sides and leave to soak.

Second phase

Beat two eggs into a bowl and add a little water. Beat the eggs with a whisk until smooth.
Pour a glass of flour into the second bowl.
Pour crackers into the third.
It is best to make crackers yourself from the crusts of white or black bread. Lightly dried crusts should be placed in the freezer for about twenty minutes, then grated on a coarse grater. If you don’t want to bother with this at all, then store-bought breadcrumbs will do.
We put the frying pan on high heat, fill its bottom with vegetable oil (do not skimp on the oil, pour it thoroughly, but not so that it covers the top of the schnitzels).
First roll each piece in wheat flour, then dip in beaten egg. Raise it above the bowl and let the excess drip off, after which we place the schnitzel in breadcrumbs. At this stage, it would be appropriate to press the fillet into the breadcrumbs so that they fill the entire surface of the meat.
If you want to cook schnitzel with a large volume of batter, then this entire step can be repeated again (in flour, in egg, in breadcrumbs).
Reduce the heat to medium and place the schnitzels on a hot frying pan.
Read also: Camelina mushrooms: how to cook, recipes, photos and videos
How long to fry chicken schnitzel? The frying time depends solely on the thickness of the chicken fillet you get. Try to focus on the golden crust that should appear. The schnitzel does not need to be turned from one side to the other. Fry for several minutes until a golden crust appears on one side and only then turn it over to the other, where we achieve the same result.

Third stage

Turn off the heat, take a grater and grate the cheese onto the ready-made schnitzels. It is advisable to cover the entire surface of the schnitzel with cheese, even a heaping amount.
Cover the pan with a lid and wait until the cheese melts.
Important! Under no circumstances grate the cheese at the very beginning of frying the schnitzel. The cheese will quickly fry and turn into a hard crust. Putting the schnitzels on a dish and then sprinkling them with cheese shavings is also not the best idea, since in this case the cheese may simply not melt. Turn off the heat, and while the schnitzels are in the frying pan, grate the cheese on them, cover with a lid for a few minutes and get a wonderful stretchy cheese!
Place the finished schnitzels on a dish lined with paper napkins - they will absorb the dripping fat and dry the schnitzel batter, after which it will be even crispier.
We invite everyone to the table!

So our delicious, and most importantly, quickly prepared dish is ready. Serve chicken schnitzel with vegetable salads, fried or mashed potatoes, and cereals such as rice or buckwheat.

It is also worth noting that the impressive sized schnitzel can be served as a separate dish, slightly garnished with herbs and sprinkled with lemon juice. To do this, take a whole chicken breast and cut it into two parts, not four.

Chicken schnitzel breaded with cheese

In this recipe, in addition to the usual ingredients, grated cheese is used for breading, which gives the dish a new flavor.

Preparation next.

What ingredients will you need?

The set of products for preparing such schnitzels will be as follows:

chicken (fillet) – 3-4 pcs.;
eggs – 2-3 pcs.;
curry seasoning – 0.5-1 tbsp;
hard yellow cheese – 150 g;
crackers, ground for breading - 5-6 tbsp;
other spices to taste (salt, pepper).

Step-by-step cooking process

The dish is prepared like this:

The washed and dried meat is divided into portions and beaten a little under cling film.
The cheese is grated on a grater with large holes.
Mix the eggs with a fork.
In a separate bowl, combine breadcrumbs and grated cheese.
Each prepared piece of meat is first dipped in an egg and then rolled in breadcrumbs and cheese.
Fry in a frying pan in a sufficient amount of oil until the crust appears golden brown.

Rules for serving dishes, decoration

Schnitzel is served with light side dishes - vegetable salads and sliced vegetables, after garnishing them with finely chopped dill and parsley.

How to fry chicken schnitzel in a frying pan: cooking rules

This dish in itself is not a masterpiece at all, but it is adored all over the world and is actively prepared in many families. Traditionally, schnitzel is made from chicken fillet, which is thoroughly beaten with a hammer and then fried in batter in a frying pan.

How to properly pound chicken for schnitzel

Well-pounded meat is the basis of this dish, because when you work with a hammer, you soften the meat fibers, making the chicken juicier and even tastier. Poorly beaten meat may come out, firstly, too flat, and, secondly, it will be impossible to chew it.

First, each piece of fillet must be thoroughly mashed with a hammer. To keep the kitchen surface and walls clean, you should first wrap the meat in several layers of cling film. After this, no matter how hard you work to soften the chicken, the kitchen will remain in its original form.
They beat the schnitzel for quite a long time: first on one side, then on the other. At the same time, keep in mind that you cannot choose thin fillet slices, as for homemade meatballs, for example.

During the beating process, such meat will thin out even more and become almost translucent. A real schnitzel should not be flat; its thickness is more like a cutlet.

Breading for chicken schnitzel

In the classic version of preparation, schnitzel is rolled in a beaten chicken egg, and then either immediately fried or additionally rolled in breadcrumbs or wheat flour.

However, in a modern kitchen, chicken schnitzel can be fried not only this way. It turns out very tasty if you fry chicken meat in cheese shavings.

Breaded chicken schnitzel
Chicken schnitzel with cheese

How long to fry chicken schnitzel in a frying pan

There is no single answer to this question - it all depends on the thickness of the slices of meat, on the strength of the fire under the frying pan, and even on the frying pan itself.

However, if you average the recipes, then for a standard chicken fillet schnitzel, 20 minutes is enough - 10 minutes on each side.

By this time you can add another 3-4 minutes if your pieces of meat are very thick or there is too much breading - under a thick crust the meat will cook a little longer.
Typically, experienced chefs advise cooking schnitzel until a golden brown crust appears on both sides.
But if you doubt whether the chop is ready inside, then simply leave the dish covered on low heat for another 5-6 minutes - the chicken will be cooked from the inside and will definitely not be raw.

Breaded chicken schnitzel with potatoes

Breaded chicken schnitzel can be prepared with potatoes.

This makes it especially filling and high in calories.

What ingredients will you need?

To prepare for 4 people take:

650 g potatoes (they should boil quickly);
5-6 tbsp. breadcrumbs;
80 g parmesan;
4 things. chicken fillet;
3 eggs;
60-80 g flour;
3 tbsp. vegetable oil.

Step-by-step cooking process

The process of preparing schnitzels in potato breading includes the following steps:

The potatoes are peeled and grated on a coarse grater.
The cheese is also grated on a coarse grater.
In one deep plate, mix cheese and breadcrumbs.
The fillet is washed and divided into 3-4 (depending on the original size of the fillet) approximately equal parts, then each piece is peppered and seasoned separately.
Break the eggs into a bowl and beat a little with a fork.
Read also: Hot sandwiches in the oven with mushrooms and cheese
Flour is poured into a separate container.
Each piece of meat is first rolled in flour, then sent into an egg, and then placed in a potato mixture.
Heat the oil in a frying pan and lay out the boned meat. Fry on each side for about 3 minutes.

After frying the schnitzel, place them in the oven for 10 minutes to finish baking (baking temperature - 175 °C).

Rules for serving dishes, decoration

These schnitzels are delicious served with boiled cauliflower, as well as a juicy salad including ripe tomatoes. To decorate when serving, you can place lettuce leaves and arugula on a plate.

Schnitzel from chopped chicken meat in the oven

If you really love the combination of chicken and cheese, then you will definitely like this recipe. Here we will process the whole meat a little, but we will not turn it into minced meat, but chop it coarsely.

Ingredients

Chicken fillet – 4 pcs;
Large eggs – 2 pcs;
Hard cheese – 300-400 g;
Premium flour – 6-7 tbsp;
Salt and spices - to taste;
Breadcrumbs - 1.5 cups.

How to cook chicken schnitzel in the oven

Remove fat, membranes and cartilage from chicken meat. We also check the fillets for the presence of small bones, which sometimes remain on the side surface of the pieces.
We wash the fillets and blot them with napkins or a towel to remove excess liquid.
Using a large knife or hatchet, chop the meat not very finely. Leave pieces about half a centimeter in size. It is strictly forbidden to use a meat grinder or blender, as this will prevent you from feeling the structure of the meat.
Set the chopped chicken aside and work on the cheese. Grate it on a coarse grater.
Beat the eggs in a separate small bowl until smooth and pour into a deep container.
We also add chopped meat and cheese here. Add a little salt (cheese also adds saltiness, remember this), pepper and add your favorite spices. Additionally, add flour here and mix everything well.
Line a baking tray with foil or baking paper and grease a little with oil. Preheat the oven to 200 degrees.
We form something like cutlets from the chopped mass, roll in breading and place on a baking sheet. Lubricate them on top with a brush with a small amount of oil and put them in the oven for about 20-30 minutes.
Take out the schnitzels when they are browned and let them cool slightly.

Due to the fact that we used minced meat rather than minced meat, the taste of cheese and chicken will be felt separately from each other. In addition, a small amount of meat juice will remain inside each chopped piece, and therefore, in general, such schnitzels will turn out very juicy and aromatic, especially while they are hot.

Recipe with soy sauce

Soy sauce goes well with various types of meat. Chicken schnitzels with soy sauce are especially juicy and piquant.

What ingredients will you need?

To prepare schnitzels with soy sauce you will need:

chicken thighs – 4-5 pcs.;
soy sauce – 70 ml;
paprika – 1 tsp;
sunflower oil – 2-3 tbsp;
flour – 3-4 tbsp;
ground bread bread – 0.5 cups.

Step-by-step cooking process

Schnitzels with soy sauce are prepared as follows:

The thighs should be washed and separated from the bone, being careful not to disturb the integrity of the resulting piece of meat.
Then the resulting meat is beaten and each piece is coated with soy sauce and paprika. You don't need to add salt, as the sauce is quite salty. The meat should marinate for 30-40 minutes.
After 30-40 minutes. The meat is rolled first in flour, and then in breadcrumbs and placed in a hot frying pan with oil. Fry on each side for 3-4 minutes.

Rules for serving dishes, decoration

Salads with seaweed, rice and fresh vegetables go well with these schnitzels in soy marinade. You can decorate the dish with fresh chopped dill and parsley, green onions.

Chicken schnitzel from Yulia Vysotskaya

The famous actress became famous not only for her acting talent in theater and cinema, but also for her culinary skills. Her recipes, which she happily shares with viewers and subscribers on the Internet, are liked by many housewives. There is also a recipe for chicken schnitzel in her collection.

What ingredients will you need?

Yulia Vysotskaya's recipe uses some unusual ingredients and spices.

Preparation next.

To prepare 4 servings you will need the following ingredients:

chicken breast without skin – 4 pcs.;
chicken eggs – 2 pcs.;
flour - about 50-60 g;
sunflower seeds (seeds), peeled and dried – 100 g;
olive oil – 60 ml;
panko (Japanese breadcrumbs) – 80 g;
sesame grains (white and black) – 0.5 tsp each;
turmeric – 0.25 tsp;
salt – 0.5 tsp;
ground black pepper – 0.25 tsp;
ground cayenne pepper – 0.25 tsp.

Step-by-step cooking process

Breaded chicken schnitzel according to Yulia Vysotskaya’s recipe is prepared as follows:

The washed fillet is cut in half lengthwise (if it is small, you don’t have to cut it) and pounded with a rolling pin in a plastic bag. The thickness of the chopped meat should be no more than 0.5 cm.
In one bowl, mix salt and black pepper with flour.
In another bowl, combine both types of sesame seeds, seeds and panko.
In the third bowl, stir the eggs, add salt and cayenne pepper.
The meat is alternately dredged first in flour, then in an egg, and lastly in seeds and breadcrumbs.
Fry the schnitzel in olive oil in a thick cast-iron frying pan on both sides for 5-7 minutes. with each one.

After frying, the finished schnitzels are placed on a paper towel.

Rules for serving dishes, decoration

You can serve schnitzel with a light side dish (green salad or vegetable salad), as well as fried potatoes or french fries, and a light sauce to taste.

Chicken schnitzel in a frying pan: a quick recipe

Ingredients

Chicken meat (fillet) – 300 g + –
Wheat flour - for breading + –
Chicken eggs - 2 pcs. + –
Table salt - to taste + –
Ground black pepper - to taste + –

How to cook chicken schnitzel

Cut the chicken fillet into portions of sufficient thickness (remember that when you proceed to the next step, the meat will become thinner).
We carefully go over the future schnitzel on both sides with an iron hammer, kneading a slice of meat.
Beat the eggs into a bowl and beat them with a whisk or fork until a homogeneous mixture is obtained.
Add your favorite spices there, add salt and pepper to the egg mixture at your discretion.
In another plate, prepare the flour, pouring out enough to bread all the pieces of chicken.
Place the frying pan on the fire, pour odorless sunflower oil into it, heat it up, then reduce the heat to medium.
Dip one cue ball into the egg and then roll it on both sides in flour.
Place the schnitzel in a frying pan and fry on one side until a clearly visible crust appears.
Turn the chop over and brown the back side.

This dish should be served with a side dish. Pasta, spaghetti, mashed potatoes, rice or baked vegetables are perfect.

Chicken schnitzel with green curry and cauliflower from Ilya Lazerson

Ilya Lazerson is a famous Russian chef and culinary specialist, as well as a television and radio host. He took part in many culinary programs (“World Chef”, “Kitchen by Request”), thanks to which he fell in love with the audience. He has written more than 10 cookbooks.

Below is a recipe for chicken schnitzel according to Lazerson's recipe.

What ingredients will you need?

For preparation take:

green curry powder – 1 tbsp;
garlic – 1 clove;
white onion – 1 pc.;
ginger – 10 g;
sunflower oil – 3 tbsp;
coconut milk – 450 ml;
water – 100 ml;
white cauliflower – 200 g;
butter – 20 g;
sugar – 0.5 tbsp;
chicken fillet – 2 pcs.;
egg – 1 pc.;
potato flakes – 50 g;
cilantro;
hot pepper;
lemon (small slice).

Step-by-step cooking process

The preparation process will be like this:

The onion is peeled and cut into small cubes.
Heat vegetable oil in a saucepan and fry the onions. After a few minutes, chopped garlic and grated ginger are added there. Leave everything on the fire for about 7-8 minutes.
After turning off, stir the resulting frying, add curry and put the pan back on medium-high heat.
Then add 400 g of coconut milk and reduce the heat. Add water, turn off the heat and puree the sauce using a blender. Then the sauce is heated again.
The cauliflower is washed, the inflorescences are cut into 2-3 parts and fried in a frying pan with butter.
The fried cabbage is placed in a saucepan with curry sauce, and salt and sugar are added here.
Chicken breasts are washed and allowed to dry. After this, they are divided into not too thin layers and beaten with a hammer, placing them in a plastic bag.
Mix coconut milk, salt and egg in a bowl and beat with a fork or whisk.
The beaten meat is placed first in the resulting mass, and then in potato flakes and sent to fry in a frying pan on both sides.

Rules for serving dishes, decoration

The cooked schnitzels are placed on a wide dish and topped with cauliflower and curry sauce. For decoration use a slice of lemon, hot pepper and cilantro.

Chicken schnitzel from Konstantin Ivlev

Konstantin Ivlev is another famous chef, a participant in such famous culinary shows as “Hell’s Kitchen” and “On Knives,” and the author of several cookbooks. Many people learn to cook using his recipes, and his main trump card is his love of experimentation and unusual combinations.

What ingredients will you need?

To prepare schnitzels according to Ivlev’s recipe you will need:

chicken fillet – 4 pcs.;
ham – 130 g;
cheese – 90 g;
olive oil – 3 tbsp;
crackers (from white bread) – 6 pcs.;
flour – 2 tbsp;
eggs – 1 pc.
pepper, salt - to taste.

Step-by-step cooking process

Schnitzels prepared according to this recipe resemble chicken envelopes.

The cooking process includes the following steps:

The fillet should be prepared - washed and dried.
Then each fillet is cut, but not all the way, to form an “envelope”. Sliced ham and cheese are placed in it, pepper and salt are added.
For the batter, beat the egg in a separate bowl.
Stuffed chicken breasts are first dipped in flour, then in eggs, and then in crushed breadcrumbs.
Fry the resulting schnitzels in a large amount of oil for at least 3 minutes. from each side.

Rules for serving dishes, decoration

Serve ready-made schnitzels with ham with crumbly boiled rice and hot sauce, sprinkling both the side dish and the meat with chopped parsley and cilantro.

Baked minced chicken schnitzel

Ingredients

Minced chicken fillet – 800 g + –
Milk 3.2% – 200 ml + –
Vegetable oil - for greasing the mold + -
Premium flour - 1 cup + -
Chicken eggs – 3 pcs + –
Breading of white breadcrumbs - 1 cup + -
Salt and spices - to taste + -

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How to make baked chicken schnitzels

Transfer the finished minced meat into a deep container, add salt and add spices (use paprika, ginger or dry garlic), mix well.
Pour milk into this, break 1 egg and add 1-2 tbsp. flour. Stir again until the meat mixture becomes homogeneous.
Pour the remaining flour into a container, breadcrumbs into another, and break the eggs into a deep bowl. We beat them with a fork.
Cover the baking sheet with foil or paper and grease it with a little vegetable oil. Set the oven to warm up to 190 degrees.
With wet hands, form small cutlets, dip them first in flour, then in egg, and then in breadcrumbs. Place on a baking sheet.
Place the baking sheet in the oven and bake for 20 to 30 minutes.

By preparing this chicken schnitzel in the oven, you will, of course, deviate a little from the original recipe, but such a dish is not at all similar to ordinary cutlets. The dish turns out juicy and aromatic, as if it was prepared from whole meat, and its structure is incredibly tender.

Schnitzel in a slow cooker

Chicken schnitzel can also be cooked in a slow cooker. To ensure that the breading is well fried until golden brown, all models of multicookers have a “Frying” or “Baking” mode, which allows you to achieve this. In principle, to prepare schnitzels in a slow cooker, you can use any of the recipes discussed above, but below will be a slightly different recipe using corn flour, adapted specifically for this kitchen appliance.

What ingredients will you need?

To prepare schnitzels in a slow cooker you will need:

corn flour – 80 g;
lemon juice – 2 tbsp;
chicken fillet – 3-4 pcs.;
seasoning mixture of peppers;
vegetable oil - 2-3 tbsp.

Step-by-step cooking process

Prepare schnitzel as follows:

The washed fillet is cut into portions, beaten under a film or bag, then salted and peppered on each side, doused with lemon juice. The meat is left in this form for 15-20 minutes.
Each piece of meat is dipped in cornmeal.
The multicooker is turned on to the “Baking” mode, the bottom is greased with vegetable oil using a silicone brush and schnitzels are laid out, depending on the size, 3-4 pieces. Fry each side of the schnitzel for 10 minutes until golden brown.

Rules for serving dishes, decoration

The optimal side dish for such schnitzels would be stewed vegetables. To decorate, you can place lettuce on the dish and sprinkle finely chopped herbs on top of the schnitzel to taste.

Useful tips and tricks

First of all, the quality of the future meat snack will depend on the chosen meat:

It is better to buy chilled fillets or thighs rather than frozen products;
the color of the meat should be pink, but not too bright;
fresh meat should not have a rancid or sour smell or vinegar aroma. Fresh chicken fillets and thighs have a neutral, subtle smell of meat.

When cooking, you should also take into account some nuances that will facilitate the preparatory stage and improve the quality of the finished dish:

when beating, the meat should be covered with cellophane or cling film, so the kitchen will remain clean and the meat will not lose its juiciness;
in order for the schnitzels to be more saturated, prepared chicken meat rubbed with spices should be left to marinate for 20-40 minutes;
To prevent the meat from tearing when beating, you should not cut it into too thin pieces - the thickness of the future schnitzel should be at least 1-1.5 cm;
Breading in ground white bread is considered classic, but you can also roll the meat in sesame seeds, ground nuts, and seeds. Bread the meat immediately before frying;
The most appetizing and crispy crust is obtained by dredging the meat first in flour, then in beaten egg and lastly in breadcrumbs. If necessary, obtain a thick crust, repeat the procedure twice.

In addition to traditional breadcrumbs, flour and eggs, corn flour and sesame can also be used as a breading. Also, to improve the taste, chicken meat can be pre-marinated in spices, soy sauce, and lemon juice. Chicken schnitzels are perfect for both lunch and dinner, and can also be an excellent addition to the holiday table.