Chicken breast snacks with breadcrumbs
- 700 g chicken breast
- 3 eggs
- Frying oil
For serving, at choice :
- Baked potatoes
- Sos tzatziki
- Salad of raw vegetables
- Mashed potatoes
- Salad of roasted peppers
Among the tasty recipes with chicken breast that we enjoy from small to large are those simple, golden and delicious chicken slices, which can be prepared both in the pan, in an oil bath, and dietary, in the oven. In order not to face the fall of the breadcrumbs or the crust on the schnitzel, find out how to prepare it correctly.
In order to have some beautiful and slightly crunchy chicken breast slices, of that reddish color, it is imperative to need breadcrumbs, which will not allow soaking in oil or that ugly burning. A breaded chicken breast implies the need to use breadcrumbs, otherwise it can no longer be called breadcrumbs (bread comes from bread). The breadcrumbs can be made at home or bought ready-made from stores, where you meet it more and more often. When you cut the chest into oblique strips and do not leave them flatter and longer, you will get chicken legs or "fingers".
How to make tasty and brown snacks? The recipe for slices starts from washing the chicken pieces, after which each half of the breast is cut into two or three parts, depending on how big the meat is, taking care that they are as equal as possible. Then, season with salt and pepper on both sides and set aside to make the chicken schnitzel panada.
You will put in a bowl, a deeper plate or in casseroles white flour, beaten eggs well with a fork and a pinch of salt and breadcrumbs. To make a nice breaded schnitzel, first pass the chicken breast through the flour, then put it in the egg on both sides and then "dip" it in breadcrumbs, to be well covered on both sides. Shake each schnitzel from the chicken breast and place it on a tray, repeating the process with each piece. Thus, the kitchen stays cleaner, as do your hands, and it will be easier for you to fry or when you make the slices in the oven.
For a chicken schnitzel with fried breadcrumbs, heat a larger cast iron pan in which you put enough oil to cover two fingers high, so that the preparation does not touch the bottom (it will burn). When the oil heats up over medium to high heat, put a few pieces of breadcrumbs with breadcrumbs inside and let it cook on one side for two minutes, then turn it over and leave it for another minute. The fluffy and golden chicken slices should result. You will remove each piece on paper napkins to absorb excess fat.
For the baked chicken schnitzel, follow the same preparation steps, starting the oven at a medium temperature (180 degrees) to warm up. Put each piece of schnitzel in the oven on the tray and sprinkle with a little olive oil before inserting the baking tray for 15 minutes. When the time has passed, turn the chicken slices in the oven on the other side and let them brown for up to 10 minutes. At the end, take them out on a plate and the wonderful slices with breadcrumbs, golden and tasty, are ready to be served.
You can also make, in addition to chicken schnitzel, pork schnitzel, beef schnitzel, turkey schnitzel or soy schnitzel, for example. And if you are interested in a Viennese schnitzel like at his mother's house, find out that it was made, originally, only with veal.