How to cook breaded chicken fillet. Breaded fried chicken

Delicious schnitzel in breadcrumbs can be prepared from poultry meat. The advantage of chicken breast is that it is great as a hearty lunch for both adults and small children, and is also useful for athletes and people on a healthy diet.

This dish is fried in a pan or baked in the oven. It turns out crispy on the outside and soft on the inside. In this article we will look at how to prepare breaded chicken breast schnitzel step by step, tell you how to properly prepare the ingredients and how to serve the dish.

Preparing Ingredients

To prepare juicy schnitzels, you need to use chicken fillet. It is better if it is chilled, but it can also be prepared from frozen meat. In this case, the chicken must first be defrosted until completely thawed, and the process must occur exclusively naturally. To do this, place the breast in a bowl and leave for several hours at room temperature.

If time permits, you can put the chicken in the refrigerator to make the defrosting process more even. Under no circumstances should you speed up the defrosting procedure using a microwave or hot water.

You can only place a bowl of fillet under a thin stream of cold water - it will help defrost the product faster without deteriorating its quality.

Immediately before use, the breast should be thoroughly rinsed and placed in a colander to drain excess moisture. Next, you need to clean the chicken, remove the skin and remove the cartilage. Then the fillet is cut into small layers about a centimeter thick. In some supermarkets you can purchase ready-made semi-finished products for making schnitzels.

An important ingredient in the recipe is breadcrumbs. You can buy them ready-made or make them at home. In stores you can find classic crackers or with a variety of spice additives. To get homemade breading you will need a loaf of white bread. It needs to be cut into small cubes, distributed on a baking sheet and placed in a preheated oven. As soon as the pieces acquire a golden hue, you can remove the baking sheet from the oven and cool the bread. Next, the crackers are sent to a blender bowl and crushed or passed through a meat grinder. The breading is ready.

If you are short on time, you can prepare express crackers. The loaf of bread is broken by hand into several small pieces, which are crushed one by one in a blender. The resulting mass is perfect for breading, and the schnitzels will turn out to be a beautiful, golden hue.

To obtain a dish with a rich taste, it is recommended to pre-marinate the chicken pieces.

Mix salt, pepper and nutmeg in a small bowl. A pressed clove of garlic is added to the spices and the ingredients are mixed. Rub each schnitzel with the resulting dressing and leave for half an hour.

This marinade can be used in any of the recipes below.

Classical

The easiest way to prepare schnitzels with a minimum of ingredients. If desired, you can add grated cheese to the breading.

Components:

• 500 g fillet;
• 2 chicken eggs;
• salt;
• 1 tbsp. sifted flour;
• 6-7 tbsp. l. sunflower oil;
• 200 g breadcrumbs.

Procedure:

1. The prepared chicken breast should be divided into layers and lightly beaten. The beating procedure is necessary to make the dish soft and tender.
2. Prepare three bowls. Add flour to the first, beat eggs and salt into the second, and add croutons to the third. Alternately, roll each slice first in flour, then dip in eggs, and then in breading. Make sure that the meat is covered with crust on all sides.
3. Heat the vegetable oil in a frying pan and fry the meat on both sides over high heat until golden brown, then the heat level drops to medium and the food cooks for a few more minutes.

If desired, you can place the schnitzels on a baking sheet and bake in the oven at 180 degrees.

With milk

The originality of this recipe lies in the unusual breading, consisting not of crushed crackers, but of real rectangular crackers - the kind we are used to buying in stores, where they are sold in bright bags and with various additives.

Products you will need:

• 700 g fillet;
• 1/2 tbsp. flour;
• 1 loaf of white bread;
• 2 eggs;
• 2 tbsp. l. milk;
• salt;
• 6-7 tbsp. l. sunflower oil.

Recipe:

Divide the prepared breast into pieces and brush with a small amount of salt. In three bowls, prepare flour, eggs beaten with milk, and crackers. To prepare the breading, it is advisable to purchase a loaf of white bread already cut into slices. The crust must be separated from each slice and the pulp cut into small strips. You should get standard crackers; they will serve as breading.

Each chopped piece of fillet must first be rolled in flour, then dipped in the egg mixture, and then sent to the bread pieces. The crumbs should evenly cover the meat. Heat the oil in a frying pan and fry the cutlets from the beaten chicken meat.

With cheese

Preparation:

This dish is prepared in two stages. First of all, the prepared fillet should be divided into several parts and beaten. Divide flour, beaten eggs and breadcrumbs into three bowls. First, roll each piece of meat in flour, then dip in eggs and then in breading. Fry the cutlets in a small amount of oil until golden brown. Next, place each piece on a baking sheet, sprinkle with grated cheese and place in the oven for 20 minutes, setting the heat level to 180 degrees.

Chopped with sesame

If in other recipes the chicken should be chopped, then in this case you will need chopped meat.

You need to prepare:

• 500 g fillet;
• 2 eggs;
• 100 g flour;
• 200 g breadcrumbs;
• 70 g sesame seeds;
• 50 ml milk;
• salt.

Step by step recipe:

1. Cut the prepared brisket into pieces and lightly grind in a blender. You should get small cubes.
2. Salt the resulting mass and mix. With wet hands, form flat patties.
3. Distribute sifted flour, eggs beaten with milk, and breadcrumbs mixed with sesame seeds into three bowls. Additionally, you can add any spices to the breading to your taste.
4. Dip the formed schnitzels in flour, then dip into the egg mixture and finally sprinkle with breading.
5. Heat sunflower oil in a frying pan and fry the cutlets on both sides until golden brown.
6. When finished, turn off the heat, cover the container with a lid and leave the dish to serve.

How many calories are in chicken schnitzel?

As you can see, schnitzel has quite a few varieties, but we are interested in chicken, so we can calculate the calorie content per 100 grams using two options: Parisian schnitzel and Viennese, where chicken is acceptable for cooking, but the dish is breaded, so without it it will have different energy intensity indicators.

Calorie content of breaded Wiener schnitzel

The classic recipe for Wiener schnitzel includes 200 g of chicken fillet, salt and spices, and suggests using one chicken egg and 50 g of breadcrumbs as a breading.

• On average, 1 selected egg weighs 55-60 g, which is 94 kcal already in terms of grams of product.
• The calorie content of breadcrumbs is very high - 173 kcal per 50 g.
• As a result, 110 g of such breading, intended for preparing 1 schnitzel, accounts for 268 kcal.
• A two-hundred-gram chicken fillet (1 serving of schnitzel) is 226 kcal.

After all the additions and divisions, you can easily calculate that the calorie content of one 300 g of chicken schnitzel is 490 kcal, while 100 g of such a dish “weighs” 159 kcal, and this does not include frying.

Calorie content of Parisian schnitzel without breading

With Parisian schnitzel, everything is simpler. There is no breading, so the calculation is based solely on the net weight of the meat.

How to submit?

Breaded chicken schnitzels should be served hot. You can do this on a shared platter or in portions. The dish looks very beautiful served on a large round plate with a bed of lettuce leaves.

You can scatter cherry tomatoes and boiled quail eggs, divided in half, in random order. Some housewives decorate the dish with chopped herbs or green onions. A flower cut from red or yellow bell pepper is placed in the middle.

For a more modern presentation, you will need a rectangular white dish. The schnitzels are laid out in a cascade, with lemon slices, radishes and parsley sprigs placed in the corners.

The versatility of chicken cutlets is that they go well with any side dish. Children can be pleased with French fries or mashed potatoes; for adults, rice or even pasta is suitable. Adherents of the principles of proper nutrition are recommended to combine a protein product with fiber, which is found in abundance in vegetables. Vegetable stew or ajapsandali will perfectly complement the dish. Be sure to place a plate with a salad of fresh tomatoes, cucumbers and onions on the table.

Sauces will be a pleasant addition to a tasty and healthy dinner. It is better to put several different toppings on the table at once, so that each family member can choose an additive to their taste. Standard ketchup, curry or barbecue sauces are also suitable for schnitzel.

It will be perfectly complemented by Georgian tkemali or satsebeli, which can be made at home. To do this, you need to mix one tablespoon of tomato paste, half a teaspoon of adjika in a small bowl, add a little water to get a mixture with the consistency of liquid sour cream. Next, chopped cilantro, dill and salt and pepper are added to the ingredients. The perfect sauce is ready.

For the recipe for Turkish chicken schnitzel, watch the video below.

Dancing from the stove to the computer!!

Schnitzel in breadcrumbs is a great weekday lunch or dinner. It prepares quickly and does not require a lot of ingredients for preparation. Can be served with any side dish. Meat schnitzels or chops are a real man's food, a luxurious option when you need to feed not only satisfyingly, but also beautifully. Just imagine, delicious meat in a crispy crust, framed by a scattering of green peas, pieces of red pepper, and all this is complemented by the most delicate mashed potatoes or aromatic new potatoes with garlic and herbs. No man's heart can resist such a culinary masterpiece!

So, wash the piece of meat, dry it with a paper towel or napkins and cut it across the grain into pieces about 1 cm thick. We beat each piece. If the meat is completely without fat, it’s stronger, otherwise it may turn out a little dry, if with fat, don’t be fanatical, it will still be soft.

Sprinkle the schnitzels with lemon juice, salt and pepper. Beat the milk with the egg. Pour breadcrumbs and flour into a plate. First roll the schnitzel in the breading mixture. Then dip in the egg-milk mixture.

Are all the schnitzels breaded? Let's move on to frying. Place the frying pan on the fire, pour in the oil and wait a little until it heats up well. Place the schnitzels and fry for 2-3 minutes on each side. If the breading “lays down” well, then there will be no unpleasant surprises with hissing and splashing of oil in all directions. The thinner you pound the meat, the faster it will cook. When in doubt, cut off a small piece and try. That's all, the schnitzels are ready.

Tips for the recipe:

If it so happens that there are no eggs, no flour, no crackers in the house, then a well-beaten thin piece of meat can be fried anyway. The main thing is not to overcook it in the pan so that the schnitzel turns out juicy and flavorful, since without breading the meat quickly loses its juice;

It is also not necessary to bread it in breadcrumbs; you can roll it only in flour, or in flour and egg, or even just in egg;

You can use any spices you like best. Try spreading the meat with mustard, honey or soy sauce before breading - the taste of the schnitzels will be different every time.

Today we have a “men's lunch”. This is what this dish is jokingly called. Although, I have no doubt that women love him too. True, pork is of course a little heavy, high in calories, no matter what they say. But it's satisfying. The most famous version is Viennese. Well, have you guessed it? I'll give you a hint, it's schnitzel. A juicy piece of meat, beaten to a thin state, breaded in beaten egg and bread crumbs, fried in a frying pan, will decorate not only a regular dinner, but also a holiday table. Austria is considered the birthplace of this delicacy, where it is prepared from veal, and pork is a later derivative of the dish. Thanks to the chef who decided to use veal tenderloin and came up with such a colorful dish. The main thing in this matter is breading. Without it, the schnitzel is not at all what it should be if you follow all the cooking rules. Each of us has our own breading, we use cheese, even vegetables, spices, but crackers remain a classic. A piece of meat is fried for no more than 5 minutes, 2-3 minutes on each side. Let's try to prepare a classic version, step by step recipe with photos for you.

Breaded pork schnitzel in a frying pan

You need to cut the meat across the grain and preferably make it square. In order for the pork schnitzel to be well fried, the thickness of its layer should be no more than 1.5 centimeters. And after the piece was beaten off - only 4 mm. There are also cooks who do not beat meat. But then you must make cuts on the piece on both sides with a sharp knife. Decide for yourself what to serve this deliciousness with. Vegetables are great as a side dish or as a salad. A slice of lemon is a must. Sprinkle the finished meat lightly with lemon juice and check - the taste is excellent!

Ingredients for 4 servings:

• pork loin pulp - 4 pieces;
• salt, pepper - to taste;
• egg – 1 piece;
• wheat flour – 3 tbsp;
• breadcrumbs - 8 tbsp;
• vegetable oil – 50ml.

How to fry pork schnitzel in a frying pan

1. Wash the meat, remove any films, dry it and cut it into pieces. Season each piece with salt and pepper.
2. Wrap the meat in cling film and work on it with a culinary hammer.
3. Beat the egg in a bowl.
4. Place crackers on a plate and flour on another. You can mix pepper and paprika with flour. This is not for everyone. Or you don’t have to add anything.
5. Roll the chopped piece of meat in flour, then moisten it in the egg mixture, then bread it in breadcrumbs. Again – egg and crackers.
6. Let the meat rest for 10 minutes, setting it aside. The breading will thicken a little and will not fall off during frying.
7. During this time, heat the frying pan well and fry the schnitzel in boiling oil for 3 minutes on each side until browned and golden brown.
8. The finished product can be placed on a paper napkin to remove excess fat, or you can serve immediately.

Pork schnitzel in the oven

Cooking time:

65-70 minutes.
Number of servings:
6-7.
Calories per 100 g:
386 kcal.
Kitchen utensils and equipment:
oven, knife, spoon, parchment paper, baking sheet, kitchen hammer, deep bowls.

Ingredients

Cooking sequence

Video recipe

Watch the video on how to cook pork schnitzel in the oven.

• It will be good if you add dried garlic
  , oregano, Provençal herbs, curry, sweet paprika and ground black pepper to the breading.
• Schnitzel usually serves as the main course and is served without a side dish. Sometimes it is served with fresh vegetables and light salads.
• You can complement the taste of schnitzel with sauce
  . Good options: sour cream, garlic-mayonnaise, cheese and spicy tomato sauces.
• Serve different sauces in separate sauceboats so that those present at the table can decide for themselves how to complement the dish.

• To make the dish beautiful
  , cut the meat with a very sharp knife. This way the pieces of meat will be neat and evenly shaped.
• To properly cut pieces of meat, cover it with cling film. This way the meat will not fly apart.
• To make the schnitzel juicy
  , place it in the pan only when the vegetable oil is very hot. Fry over high heat until the meat is crusty. Only then reduce the heat.
• Be sure to defrost meat in advance and properly. Otherwise, you will not get the expected result.
• If you have fresh meat, you don’t have to beat it
  in order to maintain greater juiciness. But then make notches on the pieces of meat with a knife so that they do not lose their shape during heat treatment.
• Bread the meat just before cooking. Otherwise, the crust will be saturated with juice and will not be crispy.
• How long to fry the pork schnitzel depends on the size of the pieces of meat
  that you cut. This usually takes a total of 10-15 minutes.
• If you don’t want to use pork, then cook it, it’s lighter and leaner.
• I also advise you to try cooking it, it turns out quite tasty. And if you don’t have an oven, no problem. You can always cook delicious ones.

Pork schnitzel is an excellent treat for both festive and everyday tables. Our recipes will help you find new ways to prepare this dish using a variety of ingredients - from the simplest to the most unusual.

Fry meat in a frying pan simply, quickly and deliciously.

Ingredients for 800 grams of pork:

• oil (olive or vegetable);
• one hundred grams of cheese (semi-hard);
• salt, spices.

Cooking method:

1. The pork flesh is washed under running water, and after the water has drained, the meat is additionally blotted with a napkin.
2. On the cutting table, cut it into flat portioned pieces, lay them out and beat them on both sides.
3. After this, sprinkle the workpieces with salt and roll in seasonings.
4. Fry in a well-heated frying pan over high gas, first on one side, and then turn over with a wooden spatula and fry the pork on the other.

Place the finished schnitzels on a large flat dish. If desired, you can sprinkle them with grated cheese while the meat is still hot.

Chopped pork schnitzel

Above was a classic recipe in which schnitzel is cooked in a frying pan from a whole piece of pork, and I suggest trying to cook it also from chopped pork. It takes a little longer, but the taste is worth the hassle and preparation. The meat is chopped with a sharp knife, and the rest of the technological process is the same. The result should be a flat, oblong and large chopped schnitzel shaped like a cutlet. Do not confuse it with minced meat twisted in a meat grinder; for some reason it is also mistakenly called chopped. But it's not right.

What we need:

• pork neck – 300g;
• salt, pepper - to taste;
• egg – 2 pcs;
• wheat flour – 3 tbsp;
• breadcrumbs – 100g;
• vegetable oil – 50-70ml.

How to cook chopped schnitzel

1. Cut the slightly frozen meat into thin slices, approximately 1 centimeter. We cut each strip into long strips, then into cubes. Place in a deep bowl and place in the refrigerator for 30 minutes.
2. Now we chop the pieces with a heavy, sharp knife; if you have a special hatchet that is well suited for this task, use it. The result should be a meat mass similar to minced meat, but of a larger fraction. Place it in the refrigerator again for 20 minutes.
3. Let's prepare three plates. Beat the eggs in one, it will be a leison. Pour crackers into another bowl and flour into a third.
4. We take the chopped meat out of the refrigerator, add salt and pepper. You can beat it well on the table so that it sticks together well. Divide the minced meat into 4 equal parts and form them into cutlets.
5. Roll the resulting cutlet in flour. Dip in egg mixture and coat in breadcrumbs. Dip it into the ice cream again and sprinkle with breadcrumbs. We try to maintain the shape of the schnitzel with our hands.
6. Fry the schnitzel in boiling oil until golden brown and crispy, 5-7 minutes on each side. Then you can fry covered for another 5 minutes or put in the oven for 10 minutes to finish cooking.
7. If there is excess oil, place the product on a paper towel for 2-3 minutes.

While frying, lift (shake) the pan so that the oil completely covers the schnitzel, then it will not be dry, but will turn out juicy.

I recommend serving the pork with a vegetable side dish to balance out the heavy meat and light vegetables.

Both fresh and stewed, they will go harmoniously with schnitzel. Green peas and corn will also be in the theme. Mashed potatoes go great with all pork dishes. The ideal cereal choice is buckwheat. Rice and pearl barley take second place, and rolled oats and millet are also good. By the way, it is desirable that the taste of the side dish be sourish-spicy. Ketchup and adjika immediately come to mind, as well as any tomato sauce.

Schnitzel is a popular meat dish in German cuisine. Thanks to its ease of preparation and rich meaty taste, the schnitzel recipe has conquered the whole world. It is prepared from absolutely any meat. And, unlike meat chops, schnitzel is rolled in breadcrumbs. Today I want to offer you a recipe for chicken schnitzel with breadcrumbs and cheese.

Ingredients:

• 2 small chicken breasts or fillets (600 g);
• half a loaf;
• 3 tbsp. vegetable oil for frying;
• 100 g cheese;
• 0.5 tbsp. flour;
• 2 eggs;
• greens to taste;
• salt, pepper to taste.

1. Let's start by making homemade breadcrumbs. Store-bought breadcrumbs cannot be compared to homemade ones. The latter turn out crispy, tender, and the texture of the breading is loose and airy.

Cut off the crust from half the loaf; we only need the crumb. It will make breadcrumbs much softer.

2. Set the oven to preheat at 100 degrees. Knead the loaf crumb with your hands into large crumbs and place on a dry baking sheet. Place in the oven for about 1 hour. The bread should dry thoroughly without burning and remain white. There is no need to brown the crackers. The more tender the breading, the tastier the chicken schnitzel will be.

3. Remove from the oven, cool and knead the tender white crackers with your hands.

4. Wash the chicken fillet under running water and dry it with a paper towel.

5. Remove the film from the fillet. First cut into 2 parts along the ridge, and then cut each part crosswise. Thus, from one fillet you will get 4 schnitzels.

6. To make the fillet more tender, you can lightly beat it through cling film. This is not a prerequisite for preparing schnitzel and depends on the quality of the meat and the age of the chicken.

7. Pour flour onto a board or flat plate, add salt and pepper. We coat our future chicken schnitzels.

8. Break eggs and 2 tablespoons of ice water into a deep bowl.

9. Beat with a fork until the egg mass is homogeneous. The ice water will give the batter a smoother, more fluid texture.

10. Dip the chicken fillet into the egg mixture until the egg covers it on all sides.

11. Roll the fillet in breadcrumbs.

12. Pour refined vegetable oil into a frying pan and heat it. Then place breaded fillets in hot oil. If you want the schnitzel to be more flavorful, you can replace vegetable oil with butter. Just don't let it burn.

13. Fry until golden brown on one side and the other (about a minute per side).

14. Preheat the oven to 200 degrees. We transfer the schnitzels into an oven-safe dish; you can pour the juice and butter from the frying pan on top.

15. Grate the cheese on a fine grater.

16. Sprinkle the schnitzels with grated cheese and place in a preheated oven for 10 minutes.

17. Remove from the oven and serve hot. Stewed vegetables, rice, buckwheat, couscous or mashed potatoes are perfect as a side dish. Fresh or canned vegetables or salads will also come in handy.

Breaded chicken schnitzel is ready. Bon appetit!

The chicken fillet turns out very tender, in a delicious crispy crust with cheese. It's worth a try!

Unlike the usual meat schnitzels, which are common in world cuisines, chicken schnitzel, by and large, differs from them only in the type of meat, and, well, in the method of preparing it and the frying time. Otherwise, chicken schnitzel is prepared using the same technology and using the same ingredients.

It is generally accepted that schnitzel is a thinly cut layer or layer of meat. Quite often, if the meat is cut very thin, it does not even require additional beating. A distinctive feature of schnitzel is its breading of biscuits, bread crumbs, or, very often, of very complex breading mixtures, which may contain grated cheese, spices, finely chopped spicy vegetables, etc.

A meat dish very similar to schnitzel - . The difference between them is the breading. Escalopes are the same thinly cut layers of meat, fried on the grill or in hot oil. Local, or, as they say, local types of similar dishes made from thinly cut meat are found in many world cuisines. Czech rzyzek, hunting and Hamburg schnitzel, Milanese cutlet, Bulgarian prazhols - for all their similarity and simplicity, the dishes turn out completely different.

Chicken schnitzel is most characteristic of Australia, where it is one of the most common dishes and can always be ordered in pubs. Like the one made from veal, properly cooked chicken schnitzel should have a very pleasant golden or even orange tint of crispy crust.

The most important ingredient for a tasty chicken schnitzel is the breading. Often, which is upsetting, few people prepare the breading themselves, preferring store-bought ones, which consist of who knows what. But making high-quality breadcrumbs is not difficult.

Looking through various recipes, you will notice that a significant number of recipes are limited to the recommendation to prepare chicken schnitzel from minced meat. Something close to - yes, it's tasty, but it's not chicken schnitzel. And using flour rather than breadcrumbs as a breading is unlikely to produce that amazing schnitzel color that distinguishes it from other meat products.

How does frying in oil affect calories?

As you know, frying in oil is not the best (from a dietary point of view) way of cooking food, because it adds quite a lot of calories to the dish.

• As experts have calculated, during the frying process, meat absorbs 20% of the oil used in cooking. Thus, regular frying of a clean, unbreaded Parisian schnitzel with 50 ml of oil in a frying pan will add 130-150 kcal to the calorie content of the breast.
• At the same time, we must not forget that without breading, the moisture from the meat will evaporate, the weight of the fillet will correspondingly decrease, and the calorie content of the product will become more concentrated.

Thus, the Parisian schnitzel from chicken breast will reach 200 kcal per 100 g by the time it reaches the table.

• In the case of Wiener schnitzel, it is used for deep frying. We hasten to dispel all the myths about the catastrophic harmfulness of this method of frying.

1. Firstly, as scientists have found, deep-frying products have less calories, because when they get into hot oil, a dense crust immediately forms on the surface of the product, which prevents the oil from penetrating inside.
2. Secondly, this very crust retains all the juices of the meat inside, so the schnitzel turns out more tender.
3. Thirdly, this fast method of heat treatment makes it possible to preserve the beneficial substances in the product as much as possible.

• But it is worth considering that for high-quality deep-frying, the cooking temperature must be no lower than 180°C, so that when it gets into the oil environment, the schnitzel immediately sizzles and quickly becomes covered with a crispy shell. The calorie content of such schnitzel is 175 kcal per 100 g.

To summarize, we can say that breading and deep frying do not always make a dish even more “heavier”. As we were able to find out, Wiener chicken schnitzel has less calories than the “naked” Parisian one, and this despite the presence of eggs and breadcrumbs in the recipe.

Well, agree: there is nothing wrong if you allow yourself, at least once a month, to taste juicy, tender, chicken fillet in a delicious crispy crust.