Crispy Chicken Snitzel
We really like these chicken snitzels, especially the children. In fact, I only cook them because of this - I try my best to avoid frying, but we make an exception for this recipe. Over time, I've been trying to optimize it. I don't use a lot of oil in the frying pan, I discard the used oil after each batch (so that it won't accumulate burnt particles) and I definitely remove the schnitzels on paper towel to absorb excess oil. Of course, you can make snitzel from any meat, we prefer chicken breast slices - the meat is softer and much more handy. If you want to make them without breadcrumbs, check the recipe for Russian chicken tenders. Actually, most of the times I make schnitzels without breadcrumbs and my mother always makes them like this.
Also, I can tell you that I freeze them - they keep their texture and taste well, so it's a good way to make some stocks. Serve hot with any favorite garnish, in the picture is the Coleslaw salad. We also like to put the schnitzels into various rolls or delicious sandwiches with spreadable cheese and vegetables.
An important thing, at least in relationship with our neighbors :))
Place a thick and soft towel under the cutting board on which you pound the meat. It won't make such strong and disturbing noise ...
Place the board over the towel and slice the chicken breast.
I cut into 2-3 pieces, not very small ones.
I strongly recommend covering the chicken with plastic wrap - it's much easier to pound the meat, the mallet won't get dirty and the chicken won't mash.
I use a single piece of foil for the entire batch.
Pound the chicken, but not too thoroughly - it's tender already and will be too dry if pounded too hard.
If you make veal/pork, of course, pound the cuts more strongly.
Remove the foil and season each cut with a little ground pepper and salt.
Move onto a plate, pound the rest of the meat.
You can pile them up one over the other, it's even better.
For the quick and multitasking moms - you can pound and season the meat a day before. Keep it covered with foil in the fridge and quickly fry the schnitzels on the second day.
Now take three deep and wide plates.
Put flour in one of them, eggs in a different one and breadcrumbs in the third one.
Add salt and pepper to the eggs, beat well with a fork.
Dip each chicken breast in FLOUR + EGGS + BREADCRUMBS, in this order.
Finally, shake the extra breadcrumbs off the schnitzel.
Heat well the oil in the pan, place the schnitzels in it one by one.
Brown on both sides, the heat should be medium, not too high.
Remove schnitzels on paper towel and fry the next batch.
Add more oil to the pan, as needed.
I discard the used oil after each batch. Notice it has plenty of burnt particles in it and this is not really healthy nor beautiful.
It's optional and you can do otherwise.
It's too good, sinful even. If you don't eat too much of it, everything will be fine, especially if you serve the schnitzel with some vegetable salad :)
Enjoy!
