Chicken schnitzel
Chicken schnitzel
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Διατροφική αξία ανά μερίδα
Chicken schnitzel
Υλικά
- 4 chicken breast fillets (approximately 900 g - 1 kg)
- 100 g flour
- 200 g white sandwich bread, crusts removed (or 150 g breadcrumbs)
- 30 g grated Parmesan cheese
- 3 eggs
- 1 pinch of nutmeg
- Salt and freshly ground black pepper
- Olive oil for frying
Εκτέλεση
Preparing the Chicken and Breading
Slice the chicken breast fillets lengthwise in half to create thinner pieces that will cook evenly.
Blend the sandwich bread until it becomes fine crumbs.
In a bowl, whisk the eggs well using a fork or whisk, and place the flour in a separate bowl.
Season the chicken fillets on both sides with salt and freshly ground black pepper, add the nutmeg and sprinkle with the grated Parmesan cheese.
Coat each fillet first in the flour, then dip it into the beaten eggs and finally coat it with the fresh bread crumbs, pressing gently so that the coating adheres well.
Frying the Chicken
Heat the olive oil in a frying pan over medium-high heat.
Fry the breaded chicken fillets until golden brown and crispy on both sides.
Turn the fillets carefully more than once, allowing them to cook evenly through the centre without browning too quickly on the outside.
Fry for approximately 3 minutes on each side, depending on the thickness of the fillets.
Once cooked, remove the schnitzels from the pan and place them on a plate lined with absorbent paper for a few minutes, allowing any excess oil to drain and the meat to rest.
Serving
Serve the chicken schnitzel immediately with homemade French fries and a refreshing yoghurt and cucumber sauce.
Garnish with fresh mint and lemon slices.
For the best result, use one hand for the flour and egg mixture and the other hand for the bread crumbs. This keeps the coating dry and prevents lumps from forming.
