Russian Chicken Tenders
I think we all like tenders, especially children and this is the recipe that most housewives know how to make. This is my mother's tenders recipe, I recently found out that it's actually called Parisian Snitel - the difference between the Parisian and the one you know classically (Viennese) is that no breadcrumbs are used. To be honest, I prefer this recipe, although I also make the other one periodically, these seem to be more tender and tasty than at home.
Wash the chicken breast, portion into medium pieces and beat carefully. Be sure to put a food foil when you beat the meat, so as not to break it.
Sprinkle a little salt and pepper on each piece of meat. As you beat them, place the pieces of meat on top of each other and salt and pepper each one in the same way.
Put the pan on the fire, pour oil and let it heat up slightly. During this time, beat the eggs with a little salt and milk.
Pass each piece of beaten meat through both sides through the flour.
Then through the composition of the eggs.
And put them in the pan with oil. Allow to simmer over low to low heat.
Brown them well on both sides and then remove them on some paper napkins to absorb all the oil from them.
The snails are good and warm and cold with any favorite garnish or vegetable salad.
Good appetite!
