The technology of cooking meat dishes is a simple science, but it also requires some knowledge and experience from a novice cook. Not every modern hostess 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!

How to fry chicken schnitzel in a pan: cooking rules

By itself, this dish 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 beaten well with a hammer, and then fried in batter in a frying pan.

How to beat a chicken correctly for schnitzel

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

• First, each piece of fillet must be thoroughly kneaded with a hammer. To keep the kitchen surface and walls clean, you should first wrap the meat in several layers of cling film. After that, no matter how hard you work on softening the chicken, the kitchen will remain in its original form.
• They beat off the schnitzel for 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 home cue ball, for example.

In the process of beating, such meat will become thinner even more and become almost translucent. A real schnitzel should not be flat; in terms of its thickness, it resembles more a cutlet.

Chicken schnitzel breading

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

However, in modern kitchens, chicken schnitzel can be fried for a different reason. It turns out very tasty if you fry chicken meat in cheese shavings.

How much to fry chicken schnitzel in a pan

• There is no single answer to this question - it all depends on the thickness of the meat slices, on the strength of the fire under the pan, and even on the 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 the pieces of meat you have turned out to be very thick or there is too much breading, - under a dense crust, the meat will cook a little longer.
• Usually, experienced chefs advise to cook schnitzel until a golden brown crust appears on both sides.
• But if you doubt whether the chop is ready inside, then just leave the dish under the lid on low heat for another 5-6 minutes - the chicken will be baked from the inside and will definitely not be soggy.

Chicken schnitzel in a skillet: a quick recipe

Ingredients

• - 300 g + -
• - for breading + -
• - 2 pcs. + -
• - taste + -
• - taste + -

How to cook chicken schnitzel

1. Cut the chicken fillet into portioned pieces of sufficient thickness (remember that when you start the next step, the meat will become thinner).
2. On both sides, we walk through the future schnitzel with an iron hammer, kneading a slice of meat.
3. Beat the eggs into a bowl and beat them with a whisk or fork until a homogeneous mixture is obtained.
4. Pour your favorite spices there, salt the egg mixture and pepper at your discretion.
5. In another plate, prepare the flour, pouring out enough so that it is enough to bread all the pieces of chicken.
6. We put the pan on the fire, pour odorless sunflower oil into it, heat it up, then reduce the heat to medium.
7. Dip one cue ball into an egg, and then roll it on both sides in flour.
8. We put the schnitzel in a skillet and fry on one side until a well-visible crust appears.
9. Turn the chop over and brown on the back.

Serve such a dish with a side dish. Pasta, spaghetti, mashed potatoes, rice, or baked vegetables are great.

Chicken schnitzel in a pan: cooking secrets

• Sometimes, even careful beating with a hammer does not help to make the chicken meat softer, especially for not too young domestic chickens, whose fillets are more rigid.

To save the schnitzel, just pre-soak (briefly) such chicken in an acidified solution: the easiest way is to mix a glass of cold water with a tablespoon of vinegar.

• Chicken fried in a pan in a breaded pan makes the dish more juicy: the crust seals the fat and dripping juice inside, while schnitzel without breading can be dryish.

• To make the chop juicier, you can first fry it over high heat on all sides - literally for 1-2 minutes, and then turn off the gas and cook the schnitzel as usual. This trick allows you to avoid evaporating the meat juice from the chicken fibers.

Now you know how to cook chicken schnitzel in a pan so that it turns out tender and soft, and also has a presentable look, like in the picture.

Bon Appetit!

Delicious schnitzel in bread crumbs can be made from poultry. The advantage of chicken breast is that it is great as a hearty meal for both adults and young children, as well as for athletes and people who follow a healthy diet.

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

Preparation of ingredients

To prepare juicy schnitzels, you must use chicken fillet. It is better if it is chilled, but cooking from frozen meat is also allowed. In this case, the chicken must first be thawed until completely thawed, and the process must take place exclusively in a natural way. For this, the breast is placed in a bowl and left for several hours at room temperature.

If time permits, you can put the chicken in the refrigerator so that the defrosting process goes more evenly. Under no circumstances should the defrosting procedure be accelerated with a microwave oven or hot water. You can only put a bowl of fillets 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 discarded in a colander to drain excess moisture. Next, the chicken needs to be cleaned, skinned and cartilage removed. Then the fillet is cut into small layers about a centimeter thick. In some supermarkets, you can buy ready-made semi-finished products for making schnitzels.

An important ingredient in the recipe is bread crumbs. They can be bought ready-made or made at home. In stores you can find classic croutons or with a variety of additives in the form of spices. For homemade breading, you will need a loaf of white bread. It needs to be cut into small cubes, distributed over a baking sheet and sent to a preheated oven. As soon as the pieces are golden brown, you can remove the baking sheet from the oven and cool the bread. Next, the croutons are sent to the blender bowl and crushed or passed through a meat grinder. The breading is ready.

If time is short, you can make express crackers. A loaf of bread is broken by hand into several small pieces, which are alternately chopped 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 pre-marinate the chicken pieces. In a small bowl, salt, pepper and nutmeg are mixed. A pressed clove of garlic is added to the spices and the components are mixed. Grate each schnitzel with the resulting dressing and leave for half an hour.

This marinade can be applied to any of the recipes below.

Cooking recipes

Breaded schnitzels can be cooked both in a skillet and in the oven. In the second case, the calorie content of the dish will be much lower, therefore it is recommended for people who follow a diet or the principles of proper nutrition.

Classical

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

Components:

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

Procedure:

1. Prepared chicken breast should be divided into layers and slightly beaten off. The beating procedure is necessary to make the food soft and tender.
2. Prepare three bowls. Pour flour into the first, beat eggs with salt in the second, and send crackers in the third. Dip each slice in turn in flour, then dip in eggs, and then in breading. Make sure the meat is crusty on all sides.
3. Heat the vegetable oil well in a skillet and fry the meat on both sides over high heat until a ruddy shade appears, then the heat level drops to medium, and the food is cooked for a few more minutes.

Optionally, you can put 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, which does not consist of crushed breadcrumbs, but of real rectangular crackers - such as we used to buy in stores where they are sold in bright sachets and with various additives.

You will need products:

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

Recipe:

Divide the prepared breast into pieces and brush with a little salt. Prepare flour, eggs, whipped with milk, and crackers in three bowls. For the preparation of the breading, it is advisable to purchase a loaf of white bread already cut into slices. Separate the crust from each slice, and cut the pulp into small strips. You should get standard crackers, it is they who will act as a breading.

Each broken piece of fillet must first be rolled in flour, then dipped in the egg mixture, and then sent to the bread slices. The crumb should cover the meat evenly. Heat oil in a skillet and fry the chopped chicken cutlets.

With cheese

Preparation:

This dish is made in two stages. First of all, the prepared fillet should be divided into several parts and beaten off. Distribute flour, beaten eggs and bread crumbs into three bowls. Dip each piece of meat in flour for a start, then dip in eggs and then in breading. Fry the patties in a little oil until golden brown. Then put each piece on a baking sheet, sprinkle with grated cheese and send to cook in the oven for 20 minutes, setting the heat level to 180 degrees.

Chopped with sesame seeds

If in the rest of the recipes the chicken should be beaten off, then in this case you will need minced meat.

You need to prepare:

• 500 g fillet;
• 2 eggs;
• 100 g flour;
• 200 g bread crumbs;
• 70 g sesame;
• 50 ml of milk;
• salt.

Step by step recipe:

1. Cut the prepared brisket into pieces and grind lightly in a blender. You should get small cubes.
2. Salt the resulting mass and mix. Form flat patties with wet hands.
3. Distribute sifted flour, eggs, beaten with milk, and bread crumbs mixed with sesame seeds into three bowls. Additionally, any spices can be added to the breading to taste.
4. Dip the formed schnitzels in flour, then dip in the egg mixture and finally sprinkle with breading.
5. Heat the sunflower oil in a skillet and fry the patties on both sides until a rosy shade appears.
6. When finished, turn off the heat, cover the container with a lid and leave the dish to rise.

How to serve?

Serve breaded chicken schnitzels should always be hot. You can do this on a common dish or in portions. The food looks very nice served on a large round plate with a pillow of lettuce leaves.

You can randomly scatter cherry tomatoes and boiled quail eggs, halved. Some housewives decorate the dish with chopped herbs or chives. A flower cut from red or yellow bell peppers is placed in the middle.

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

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 advised to combine a protein product with fiber, which is found in abundance in vegetables. Vegetable ragout or ajapsandali will perfectly complement the dish. Be sure to place a plate of fresh tomato, cucumber and onion salad 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 taste. Schnitzel can use standard ketchup and curry or barbecue sauces.

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

For the Turkish chicken schnitzel recipe, see the video below.

Chicken schnitzel cooks quickly because poultry meat is rather soft. Similarly, you can cook pork or beef schnitzel. In this schnitzel recipe, I'll be using chicken breasts.

To prepare chicken schnitzel, we need chicken breast or chicken fillet, chicken eggs, salt, ground black pepper, nutmeg, garlic, wheat flour, bread crumbs and vegetable oil for deep fat.

Rinse the chicken breast and remove the skin. Carefully cut the chicken fillet from the bone. Cut each piece of fillet into slices about 1 cm thick.

Wrap the fillet pieces in plastic and beat with a hammer.

Squeeze the peeled clove of garlic to the fillet, add salt, pepper and nutmeg. Stir and marinate for 20 minutes.

Dip the fillet pieces in flour first.

Then, on both sides, dip the schnitzel well in the beaten egg, lift it over the bowl, let the extra egg drain.

Send fillets to breadcrumbs. Press the schnitzel into the breading with both sides so that the crumb crumb fills the entire surface of the schnitzel.

Heat vegetable oil in a skillet. Spread the schnitzels and fry until golden brown on one side over low heat. Then turn the schnitzels over to the other side and continue to fry for a few more minutes.

Place the schnitzels on a napkin to remove excess grease.

Our chicken schnitzels are ready, serve hot. Bon Appetit!

If you dream of becoming a great chef with a knowledge of international cuisine, then we advise you to start learning with the lightest dishes. For example, chicken schnitzel, the recipe for its preparation is very simple, but the name sounds exquisite and pompous, although, in fact, this is an ordinary chop. True, there are several features in the preparation of this traditional Austrian dish, but they practically do not affect the complexity of the culinary process in any way.

Features of cooking chicken schnitzel

In cooking, schnitzel is so simple that almost anyone can cope with such cooking.

• You just need to take a large piece of chicken fillet from the breast, divide it flat into two chops and, seasoning the meat with pepper and salt, beat it well.
• After that, the chops are rolled in flour, then in an egg beaten with a pinch of salt, and finally in breadcrumbs.
• The most important difference between schnitzel and any other breaded chop is the method of heat treatment.

How to cook chicken schnitzel properly

In the original recipe from the Austrian chefs themselves, the only acceptable way to fry schnitzel came to us - deep fat. However, today you can make a chop adapted to modern times in a variety of ways:

1. Fry in a pan;
2. Bake in the oven;
3. You can also grill chicken schnitzel in a slow cooker or grill.

How much to fry chicken schnitzel

• As we have already found out, real schnitzel is prepared exclusively from fillet chops, which will be deep-fried in 5 minutes, but provided that the temperature of the oil in the deep fryer is at least 190 ° C.
• If you decide to fry the Austrian chicken schnitzel in a pan, then the cooking time increases by as much as 3-4 times.

That is, in general, the chop will be ready after 15-20 minutes of frying over medium heat (the total time is indicated, i.e. based on frying both sides).

• A semi-finished chicken schnitzel from the popular eco-market "Vkusvill", in fact, is not even a schnitzel in its classical sense, but a breaded chicken cutlet, because it is prepared not from a fillet of chops, but from minced chicken.

In this case, it will take 15 minutes to fry the product if the cutlet is defrosted, and 20 minutes if you decide to cook a frozen product.

Minced chicken schnitzel: recipe for a frying pan

Ingredients

• - 2 pcs. + -
• - 2 pcs. + -
• Breadcrumbs- 120 g + -
• - 1/2 tbsp. + -
• - 1 l + -
• - 2/3 tsp + -

How to cook minced chicken schnitzel in a pan

To prepare schnitzel, a priori, you need to use whole meat chop. This same recipe has suffered the fate of zraz and cutlets, which were once also chops of meat, and over time they began to be prepared from minced meat.

1. Since the recipe instructs us to cook chicken schnitzel, the first thing we do is prepare the minced chicken. Peeled from skin, bone, cartilage and films, grind chicken breasts in a blender into a homogeneous mass and salt to taste.
2. Beat the eggs with a fork, adding a pinch of salt.
3. From the minced meat we form flat cutlets, the size of a palm, roll them first in flour, then dip them in the egg mass and finally sprinkle with breadcrumbs on all sides.
4. Pour all the oil into a deep frying pan or cauldron and heat it to a boil.
5. Dip 2-3 cutlets in oil and fry them for 5 minutes, until a dense golden brown crust is formed.
6. We transfer the finished schnitzels to paper towels, and then serve them on serving plates with fresh vegetable salad.

Delicious chicken fillet schnitzel: an original recipe

And now we will make a real chicken chop schnitzel at home using an authentic recipe.

Ingredients

• Chicken breast fillet - 2 halves;
• Spicy salt - 1 tsp;
• Grill seasoning - ½-1 tsp;
• Pepper mixture - 1 tsp;
• Chicken eggs of the 1st category - 2 pcs.;
• Extra salt - on the tip of a knife;
• Flour - 1 tablespoon (with a slide);
• Cracker ground into crumbs (salted) - 60 g;
• Odorless sunflower oil - 1 liter.

How to cook chicken schnitzel: an Austrian recipe

1. Cut the chicken fillet (we have breasts, but you can also take the meat from the thigh that is neatly cut off the bone in a large piece), cut into layers, add lightly, season with pepper and grill with a mixture, after which, covering the meat with a film, we go through all the slices with a chop hammer.
2. After that, put a frying pan on a high fire, pour all the oil into it and heat it.
3. In a small deep bowl, beat eggs with salt (a pinch) and flour until smooth.
4. Now we dip each slice of chicken chop in batter, then transfer to crackers and roll them well there.
5. Dip the breaded schnitzel in boiling oil and fry for 5-7 minutes until tender.

Chicken schnitzel from minced chicken fillet

This step-by-step recipe is perfect for those who do not have access to a meat grinder or blender, because we will cook chopped schnitzel from do-it-yourself chicken pieces.

Ingredients

• Chicken fillet - 0.5 kg;
• Mayonnaise sauce - 60 g;
• Potato starch - 40 g;
• Selected egg - 1 pc .;
• Salt - ½ tsp;
• Garlic wedge - 2 pcs.;
• Finely ground pepper - ½ tsp;
• Breadcrumbs - 60 g;
• Olive oil - 1-2 shots.

How to make chicken schnitzel in breadcrumbs

1. Cut the chicken fillet into small cubes and pour into a large bowl.
2. We drive chicken eggs into the same container, add starch, salt, ground garlic and pepper, and put mayonnaise. We manually knead all the ingredients until they are completely combined into a whole mass.
3. Now the prepared minced meat must be left to stand in this form, warm, for 1 hour.
4. After the specified time, we form round flat cutlets from the cutlet mass, bread them with breadcrumbs and send them for frying in a frying pan heated over medium heat, with oil poured into it in advance.

The oil should be very well heated, but you need to fry the cutlets at a temperature not higher than average. Cooking time is 5-7 minutes on one side and the same amount on the other side.

We transfer the finished chicken schnitzel from the oil to a blotter, for example, on a napkin or other absorbent paper to get rid of excess fat.

The ideal side dish for schnitzel is fresh cuts of vegetables, green salad or steamed vegetables, the leanness of which will "lighten" the whole dish.

Pork chops in the oven "Schnitzel-Dritzel", video recipe

In the video, you will see how to cook tender and juicy pork chops in the oven. All the secrets of juiciness and roasting are revealed!

Making chicken breast schnitzel is easy. There are several of the most common cooking options. Breaded chicken breast schnitzel allows you to prepare a real delicious culinary masterpiece in a short period of time.

Schnitzel in a ministerial way will return to the past Soviet unforgettable times. And chopped schnitzel, cooked in the oven, will delight you with juiciness and tenderness unusual for chicken meat.

Step-by-step recipe for breaded meat

Thanks to the breadcrumbs, the meat forms a very tasty crispy crust, which is a great addition to this dish.

Cooking breaded chicken breast schnitzels step by step:

1. Prepared meat must be washed very thoroughly and also dried thoroughly with paper kitchen towels. It is necessary to separate a part of the thick edge from each individual breast, and also trim the always separating piece from the inside. Thus, from the prepared amount of meat, five even identical parts should be obtained. Each of them must be very carefully beaten off from the smooth side;
2. All cut off small parts also need to be very carefully beaten off;
3. Several more whole pieces can be assembled from the broken off small parts. This can be done by overlapping small parts on top of each other. So, there should be three more pieces. They need to be additionally slightly and very carefully beaten off, especially the joints;
4. Pour the right amount of flour into a clean container. Add salt to it and mix very thoroughly;
5. In another, also clean container, you need to drive three chicken eggs. Stir gently with a fork, but in no case need to beat them;
6. Pour the breadcrumbs into the next convenient clean container;
7. Put a frying pan convenient for frying meat on the stove and pour plenty of vegetable oil into it. Heat it over high heat and then reduce heat to medium intensity;
8. The beaten off meat, first of all, needs to be rolled in flour;
9. Then completely dip the meat into the egg composition. Be sure to get the chop and shake a little over the container, removing the excess egg mixture;
10. And in the end, roll the meat from all sides in bread crumbs;
11. Place in a skillet and fry each piece for two minutes on each side;
12. After that, you can serve the dish to the table hot and appetizing.

A variant of cooking the famous ministerial schnitzel

Ministerial schnitzel made from chicken fillet is a popular dish since Soviet times. Therefore, to many, the taste of this meat may seem very familiar, if not even dear. To prepare the dish you will need:

• whole chicken fillet - 1 piece;
• chicken egg - 1 piece;
• white bread - 1/2 loaf;
• butter - 50 grams;
• the amount of salt and pepper at personal discretion.

Cooking time is 20 minutes.

Caloric content - 137 kcal.

How to cook ministerial schnitzel from chicken breast:

1. First, you need to prepare the bread. It is advisable to take a loaf that is not too fresh, because otherwise it will disintegrate too much, and the desired result may not work. So, the bread needs to be cut into pieces in the form of small strips;
   
2. Cut the chicken fillet longitudinally into three absolutely identical pieces;
   
3. Each of the pieces must be carefully beaten off and sprinkled with a little salt and pepper;
   
4. Drive the egg into a separate container, add a small amount of salt and beat thoroughly until a homogeneous mass is formed;
5. Immerse the prepared meat in the egg mixture very well;
   
6. After that, get the meat and roll it well in prepared bread;
   
7. Place the pan on the stove and melt the prepared amount of butter in it;
   
8. Fry the meat in breadcrumbs on both sides until crispy brown.
   

Schnitzel, minced from chicken breast, in the oven

The dish prepared according to this recipe turns out to be very tasty, juicy, tender. To prepare it you will need:

• chicken fillet - 500 grams;
• garlic cloves - 3 pieces;
• sunflower oil - 30 ml;
• hard cheese - 200 grams;
• onions - one piece;
• wheat flour - 3 tablespoons;
• chicken egg - 2 pieces;
• the amount of salt and black pepper at personal discretion.

Cooking time - 1 hour.

Caloric content - 183 kcal.

Step-by-step process of cooking meat:

1. Thoroughly wash, dry and cut the chicken fillet into small pieces. Put in any deep container;
2. Grind hard cheese with a fine grater and add to a container with chicken fillet;
3. Peel the prepared garlic, wash, dry and then chop. Add to meat and cheese;
4. Peel the onions, wash and chop into small cubes. Put the pan on a medium heat and brush with vegetable oil. Put the prepared onion there. Fry until the characteristic golden color appears;
5. Add fried onions to a container with meat and cheese;
6. Drive prepared chicken eggs into the same container;
7. Add the required amount of black pepper and salt;
8. Add wheat flour there;
9. The entire contents of the container must be mixed very thoroughly until a mass of absolutely homogeneous composition is formed;
10. On a baking sheet pre-treated with sunflower oil. Form schnitzel from prepared minced meat with a tablespoon;
11. Send the baking sheet into an oven preheated to 200˚C and leave to bake for 25 minutes.

Chicken breast schnitzels are a great option for a family dinner. They are especially good for those who suffer from a complete lack of time, since the cooking process takes a small amount of time. You should definitely try all the recipes described, because each of them can surprise and delight not only the cook, but also those for whom this hearty delicacy is being prepared.