How To make Al's Chicken Schnitzel
1 kg Chicken Breasts
4 lg Eggs
2 c Flour
2 c Bread Crumbs(Krummies etc)
All MEASUREMENTS and CURRENCY mentioned below in in MEtrIC and Australian currency. In 1 kg you usually get 3 breasts so cut them in half as described below and 2 halfs usually make a filling meal.Costs about $10 to serve a family since adult can have 2 halfs with mashed potato and mini carrots etc and children can have 1. This is my first Recipe so here goes. Cut Chicken Breasts down the middle into 2 parts. Use Spiked Mallet to beat chicken till its a mit thinner so it cooks better.Also trim any skin or get skinless breasts to reduce amount of calories. Get 3 plates.On the first plate sift flour on to plate. On second plate,beat eggs and pour onto a deep plate. On third put the bread crumbs on it. Dip or cover breasts in flour.Shake off excess.Coat breast with egg either by brushing on or dipping on plate.Then cover in bread crumbs and put on plate. On this is done you are ready to cook them.Now I usually cook mine so that the bread crumbs brown but dont get burnt so the schnitzel is very soft.Since I'm not an experienced cook but have to do the cooking for the family (Im 15) I dont know if Im undercooking them or what but they taste best that way.Just cook them and when the look cooked cut in half and if the meat is white(like chicken sould look not the colour of an uncooked fillet) they are cooked.I cook on medium heat in a frypan with some oil. Serving Suggestions: In the Colder months this meal is best served with Mashed potato and gravy as well as carrots and any other vegetables you like. In the Warm months my very favourite is a Schnitzel Burger. I put the lettuce on the bottom,Beetroot next,then the scnitzel,then a thin pineapple ring,and mayo.Excellent in summer months.2 of these make a filling and tasty meal. Well there you go.And comments and critisism would be appreciated. CYA!
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MY SECRET CHICKEN SCHNITZEL RECIPE
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Ingredients
2 Eggs
1 Cup of plain flour
1 Cup of bread crumbs
Half a cup of corn flake crumbs
1/3 Cup of parmesan cheese
1 Teaspoon of Thai seasoning
1 Teaspoon of chicken seasoning
Half or 1 Teaspoon of hot ground chili
10 Grinds of black pepper
1-1.5kg of chicken breast Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
Schnitzel — veal, chicken and pork versions — with cucumber salad
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***SCHNITZEL RECIPE***
Thin pieces (or pieces you can cut thin) of lean, tender meat, like veal cutlets, pork loin chops or chicken breast (it's gotta be veal for Weiner schnitzel)
salt
pepper
flour
egg (with maybe some mustard mixed in)
breadcrumbs (I recommend panko that you process into a fine powder)
oil (clarified butter or lard would be traditional, but a neutral frying oil would be fine)
parsley for garnish (optional)
lemon for garnish (not optional)
If your meat isn't already really thin, cut it thin, then cover it with plastic wrap and pound it with something smooth and heavy until it's as thin as you can get it without tearing it apart. Season with salt and pepper. Dust in the flour and knock off any excess. Dip in the beaten egg and knock off any excess. Coat in breadcrumbs, but be gentle — don't press the meat into the crumbs.
Heat half an inch (1 cm) of oil at most (and probably a little less) over medium-high heat. Dip the edge of the meat into the oil. If it doesn't sizzle, get the oil hotter. If it goes totally crazy, turn the heat down. Fry the cutlets on each side until brown, flipping frequently so that you can see if anything is burning. There should be enough fat in the pan to where the meat is floating, but not submerged. As soon as they look done on the outside, they'll almost certainly be done on the inside. Drain on a rack or paper towels. Top with optional parsley and mandatory fresh lemon juice at the table.
***CLARIFIED BUTTER RECIPE***
Put your butter (half a pound or 227g is a good amount for frying some schnitzel) into a narrow pot and turn the heat on medium-low. Wait until the butter melts and then seems to boil out most of its water — about half an hour. If the butter isn't really boiling, you can turn up the heat, but you'll prob need to turn it back down again when the bubbling starts to slow — it can easily burn once most of the water is out. When the.bubbling has slowed down a lot, either stop, or let the milk solids brown a bit (that's ghee). Strain twice through a sieve with a paper towel in it to get out all the milk sugars and proteins.
***CUCUMBER SALAD RECIPE***
1 English cucumber (or two of a smaller variety)
1/2 a red onion
any neutral vinegar
any neutral oil (or replace the oil with sour cream)
fresh dill
salt
pepper
sugar
Thinly slice the cucumber and onion and combine in a bowl. Chop up the dill and put it in. Give it a pinch of salt and pepper, and a big pinch or two of sugar. Splash in maybe a tablespoon each of vinegar and oil to start with. If replacing the oil with sour cream, you might want about half a cup (120 ml). Stir thoroughly and let sit in the fridge for a few hours, or overnight. Stir again and taste. Add more of whatever it needs.
The best recipe to prepare a delicious chicken schnitzel in the oven
The best recipe to prepare a delicious chicken schnitzel in the oven
Ingredients:
chicken breast - 2 pieces
milk - 150 ml (5.07 fl oz)
To marinate 30 min
bread crumbs - 100 g (3.5 oz)
parmesan - 50 g (1.76 oz)
salt - 10 g (0.35 oz)
black pepper - 3 g (0.11 oz)
olive oil - 20 ml (0.7 fl oz)
IN THE OVEN 180°C (356 °F)/30 MIN
My BEST Chicken Schnitzel...super light and CRISPY ????| Marion's Kitchen
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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How to make Chicken Schnitzel with panko bread crumbs
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