Chicken breast schnitzel – 5 recipes

Svetlana Yakovleva • 03/11/2019

A large, narrow piece of breaded, deep-fried veal is a common Austrian dish. But you can make schnitzel from other types of meat, fish and even vegetables. Chicken breast schnitzel comes out very tender and juicy. It’s not at all difficult to prepare such a tasty and satisfying dish. And if you add herbs and spices, the dish will sparkle with completely new colors.

Regular chicken breast schnitzel

The most common, traditional recipe will not take much time, and everyone who tries it will like its taste.

Ingredients:

chicken fillet – 500 gr.;
breadcrumbs – 80 gr.;
testicle – 1 pc.;
oil – 250 ml;
salt;
pepper, spices.

Manufacturing:

Rinse the chicken breasts, pat dry with a towel and cut lengthwise into two parts.
Beat it with a hammer so that the thickness of each piece is uniform and very narrow.
Be careful not to tear the chicken pieces.
Salt and pepper any piece on both sides.
If you wish, you can use spices that you like.
In a shallow bowl, beat the egg, add a little water or milk.
Heat oil in a frying pan.
Dip a piece of chicken fillet into the egg, then roll in breadcrumbs and repeat again so that the crust is dense.
Place the cooked schnitzel in hot oil and fry on both sides until golden brown.
Place the finished piece in a colander or on a paper towel to remove excess oil.

Serve with any side dish, or just a light salad and a slice of lemon.

Chicken breast schnitzel breaded with nuts

The most tender meat in a delicious nut crust can be prepared for dinner with the family, or as a main course for the holiday.

Ingredients:

chicken fillet – 500 gr.;
walnuts – 80 gr.;
oil – 250 ml;
lemon – 1 pc.;
honey – 1 tbsp;
hot pepper – 1/2 pcs.;
flour – 2-3 tbsp;
testicle;
salt, spices.

Manufacturing:

Wash the chicken breasts and cut them lengthwise.
Beat lightly so that the thickness of the pieces becomes uniform.
In a bowl, mix lemon juice, honey and finely chopped hot pepper. You can use hot chili sauce or Tabasco.
Stir the marinade, add salt and dip the chicken pieces into it.
Heat oil in a frying pan.
Fry the peeled nuts in a dry frying pan and grind them in a blender.
Place flour on one plate and nut crumbs on another.
In a separate bowl, mix the egg with a small amount of water.
Remove a piece of fillet from the marinade, roll in flour, then dip in the egg mixture and roll in nut breading.
Fry on both sides until golden brown and transfer to a towel.
Serve schnitzels with a side dish of boiled rice or vegetable salad.

You can serve it on a large platter at a formal table, garnished with lemon slices and fresh herbs.

Chicken breast schnitzel with cheese

Melted cheese can decorate any dish, and warm chicken in a crispy crust baked in the oven is a win-win option for any dish.

Ingredients:

chicken fillet – 500 gr.;
breadcrumbs – 120 gr.;
testicle – 1 pc.;
oil – 150 ml;
cheese – 70 gr.;
flour – 2-3 tbsp;
salt, spices.

Manufacturing:

Rinse the fillet and cut lengthwise. Lightly beat, salt and sprinkle with spices.
In a bowl, mix the egg with a spoon of cool water.
Heat a frying pan with enough oil.
Grate the hard cheese on a large grater.
Dip a piece of chicken into the egg and roll in flour. Dip again into the egg mixture and roll in breadcrumbs.
Fry on both sides until cooked and transfer to a baking sheet.
When all the pieces are ready, sprinkle them with grated cheese and bake in a preheated oven for about a quarter of an hour.

When the cheese crust is browned, transfer the chicken to a plate and serve with any side dish or simply with slices of fresh tomatoes and cucumbers.

Schnitzel chopped from chicken breast

Schnitzel can also be made from chicken fillet, chopped into small pieces.

Ingredients:

chicken fillet – 450 gr.;
onion – 1 pc.;
testicle – 1 pc.;
oil – 150 ml;
mayonnaise – 50 gr.;
flour – 2-3 tbsp;
salt, spices.

Manufacturing:

Rinse the fillet, remove the films and cut into small pieces with a sharp knife.
Peel the onion and chop very finely with a knife or blender.
Salt, add spices, egg and mayonnaise.
Add flour or starch until the mixture becomes viscous.
Stir thoroughly, cover with cling film and leave in the refrigerator for several hours.
Heat a frying pan with vegetable oil.
Using a spoon, spoon the mixture into the pan, forming flat schnitzels.
Fry on both sides until golden brown.
Place in a colander to drain excess oil.
Serve chopped schnitzels with mashed potatoes or rice.

When serving, you can sprinkle the schnitzels with fresh herbs.

Chopped chicken breast schnitzel with cheese and garlic

If you add grated cheese to the pieces of chicken, the schnitzels will turn out very fragrant and juicy.

Ingredients:

chicken fillet – 450 gr.;
garlic – 1-2 cloves;
testicle – 1 pc.;
cheese – 100 ml;
flour – 2-3 tbsp;
salt, spices.

Manufacturing:

Rinse the chicken fillet, remove the membranes and cut into small pieces.
Salt, add ground pepper, egg and cheese, grated on a large grater.
Stir, squeeze out the garlic and add flour or starch for viscosity.
Let sit in the refrigerator, and then form into flat cakes, similar in shape to thin schnitzels.
Fry in hot oil on both sides until golden brown.
Serve the juicy chopped schnitzels hot, and prepare rice or potatoes as a side dish.

Before serving, the plate can be decorated with herbs and fresh vegetables.

Chicken fillet cooks very quickly, and if you use the recipes proposed in the article, you will eat the schnitzels in a matter of minutes. Such a tender and juicy dish is also suitable for a romantic dinner, if you prepare a green salad with a light dressing of lemon juice and olive oil as a side dish. Bon appetit!

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Chicken schnitzel – a dish for diet food fans

Schnitzel has long been loved by a large number of people. This dish is prepared from different types of meat. There is even a vegetarian version made from kale. The main dish is prepared from pork or beef. But for lovers of the most tender dietary meat, chicken schnitzel is unsurpassed. It is prepared according to the same scheme as other versions of the dish. Let's look at several manufacturing instructions with photos step by step.

Chicken schnitzel in a frying pan

This dish cooks quickly – in about 20 minutes and is perfect for a hearty lunch or dinner. For cooking you need:

Chicken breast;
Breadcrumbs - one bowl;
2-3 testicles;
Salt and vegetable oil.

Now the recipe for chicken schnitzel:

Cut the chicken across the grain into pieces of small thickness and approximately the size of the palm of your hand;
Cut any piece in half lengthwise;
We fight off any of them. The main thing is not to overdo it, otherwise very soft pieces will fall apart;
Break the eggs into a small container, beat thoroughly and add salt;
Spray the frying pan with oil and heat it up;
We generously cover each piece with crackers, then immerse it in the egg;
Fry any breaded chicken schnitzel in a frying pan, spending 2 minutes on one side until a slightly crispy golden crust forms;
Serve the finished dish with any side dish of your choice.

Chopped shnitzel is prepared in the same way. Only the meat is previously passed through a meat grinder. Then small oval flat-shaped blanks are formed from it. They are also breaded and fried.

Special Chicken Schnitzel in the Oven with Parmesan

Chicken breast schnitzel is prepared in the oven using the same technology as in a frying pan. The steps are completely the same, only at the end the meat is baked in the oven. It comes out the most affectionate and delicious. Let's look at a fascinating recipe for how to cook chicken schnitzel in bread-parmisan breadcrumbs with spices. Products you need to prepare:

Two chicken breasts;
Three testicles;
Parmesan – 50 g;
Breading crumbs – 100 g;
Unsalted butter – 75 g;
Pepper and herbs to taste.

Let's start the cooking process:

You can use store-bought breading or prepare it yourself. To do this, the dried loaf or bread must be cut and ground in a blender;
Cut the washed and dried fillet in half across the grain and beat slightly;
Grate the cheese and combine it with crackers, beat the eggs and add salt;
Add chicken pieces, then dip into beaten egg and roll in breading. Repeat these actions again;
We cover the baking dish with parchment, grease it with butter and transfer our preparations onto it. It is better to use a glass or cast iron mold. In it, the meat will cook faster and acquire an appetizing crispy crust;
Sprinkle the pieces with pepper and spices, place a small plate of butter on top of any of them and place in the oven for 15 minutes at 180 degrees;
Afterwards you need to turn the pieces over, sprinkle with the remaining bread-Parmesan breading and spices. Bake for another 15-20 minutes;
The finished dish will look unsurpassed when served on lettuce leaves with lemon wedges and quartered tomatoes.

Chicken schnitzel with cheese

Another recipe with cheese. But it differs from the previous one in breading. Products needed:

Two chicken breasts;
Two testicles;
Flour and mayonnaise - 2 huge spoons each;
Hard cheese – 100 g;
Pepper and spices for chicken;
Vegetable oil for frying.

The beginning of production is the same as in the first recipe. The first three steps are duplicated. Next we make chicken schnitzel like this:

Three cheeses on a large grater;
In a deep plate, beat the eggs, then add mayonnaise and flour, mix thoroughly until a homogeneous mixture without lumps;
Knead the dough into a thin dough, then combine it with the cheese and mix everything well;
Heat a frying pan over a flame and sprinkle it with vegetable oil;
We immerse each piece in the egg-cheese mixture, then transfer it to a frying pan and fry on each side until golden brown;
Be sure to serve it hot with any side dish to taste.

You can do it much simpler: prepare the dish according to the first recipe and simply sprinkle the finished roast meat pieces on top with grated cheese. It will melt and you can enjoy the great taste of the food.

Ministerial Chicken Schnitzel

This dish is prepared using a variety of methods. This recipe differs in that the Schnitzel will be breaded in breadcrumbs in the form of bread sticks. For production you will need:

4 chicken fillets;
For lezon – 2 eggs and 4 huge spoons of milk;
The loaf is snow-white;
Flour – 5 huge spoons;
Butter – 80 g frozen and 5 huge spoons of melted butter for frying;
Salt, pepper and spices.

Let's take a closer look at the cooking process:

Let's prepare the breading right away. To do this, we get rid of the crusts on the loaf. Place the soft snow-white bread in the freezer for about 20 minutes. We take out and cut the blanks into 4 mm thickness. Again, immerse them in the cold for about 5 minutes, then create a medium-sized straw from the loaf, which is suitable in size for 1 piece of meat;
Place the meat on the board, film side down. Cut off small fillets. They are called minions;
Using the tip of a knife, separate the film from the pieces;
Without turning the fillet over, make a cut in the center, approximately half the thickness of the piece;
Next we cut the meat in both directions from the middle;
Fold back the edges and open the fillet;
We carefully beat any piece to 4-6 mm in thickness;
In the same way we beat off the minions, cutting out a snow-white vein on them;
Place frozen butter on the center of a huge chop, and place a small piece of fillet on top of it. Add salt and pepper;
Cover with one unfolded edge, then the second. The result is a system similar to a roll. Place the preparations on a plate and place them in the refrigerator for half an hour;
In one bowl mix flour with salt and pepper, in the second bowl combine beaten eggs with milk;
Alternately dip the meat pieces into the first container and roll them, then into the second;
The main step of this recipe: pour a bread straw onto a plate, transfer the Schnitzel onto it and sprinkle the same straw on top, pressing it tightly so that there are no “gaps” left on the chicken;
It is better to move the preparations into the refrigerator for half an hour to strengthen the adhesion of the bread to the meat;
Heat the vegetable oil well in a frying pan. But you don’t need to overexpose it to such an extent that the smoke begins to move. If it is cool or not warmed up enough, the crackers will be extremely saturated with it, and if it is very hot, the breading will burn;
Transfer the meat to the frying pan and fry for 3-4 minutes on each side until the breading becomes golden brown. The main thing is not to overcook so that the bread does not burn and the meat inside remains juicy;
Then we put everything on a baking sheet and put it in the oven for 10-15 minutes at 200 degrees.

Video: Frisky chicken schnitzel recipe

Chicken dishes, Schnitzel

Main course recipes → Schnitzel

Chicken dishes

Another option on how to cook chicken breasts so that it’s tasty, simple and quite quick.

Dishes made from chicken fillet are very popular, children especially adore them. The chicken breast cooks quickly and is warm and delicious. We offer you a recipe for chicken breast schnitzel. Prepare this schnitzel in 5 minutes, you will literally love it.

Chicken schnitzel is one of the most popular dishes in different countries of the world, and all because it takes only 15 minutes to make. And most importantly, it’s impossible to cook real chicken schnitzel tasteless!

Tender schnitzel made from chicken meat, thanks to its own not very dietary method of production - frying in a large amount of vegetable oil - is underestimated by housewives. And completely in vain. Once you feel the tender and juicy chicken flesh in the crispy breading in your mouth, you will not blame yourself for those extra calories.

A very easy-to-make dish of chicken breast in almonds is a good way to vary your menu of meat dishes. Chicken fillet according to this recipe comes out juicy on the inside, with a golden brown, nutty crust on the outside.

Appetizing chicken schnitzel - a narrow layer of breaded chicken fillet, fried in a large amount of oil.

Chicken breast schnitzel breaded with breadcrumbs is an unusual and very tasty chicken dish that can be prepared in a matter of minutes.

Juicy chicken schnitzel in crispy breading with Parmesan cheese and fresh parsley.

Chicken schnitzel breaded with cheese and homemade breadcrumbs is a very tasty and quick-to-make dish. The chicken fillet comes out soft, with a crispy cheese crust. You can prepare the meat for such a dish the night before, but cook it the next day.

Argentine Milanesa is the most common schnitzel made from chicken fillet or cut beef. The dish is very similar to a classic chop, but the difference is that the meat is not beaten, but fried in batter and breaded. The batter for chicken schnitzel is prepared with fragrant herbs and garlic.

We offer you a recipe for very tasty and tender chicken cutlets that simply melt in your mouth.

A good, frisky chicken dish - chicken schnitzel, breaded with snow-white bread - will please you and your loved ones. Schnitzel in the capital will be a pleasant innovation and will diversify the usual diet.

Schnitzel made from chopped chicken breast is an indescribably tasty and satisfying dish (in other words, meat in Albanian or ministerial style). Finely chop the chicken fillet, season with fragrant spices, and then fry until golden brown.

You can prepare various dishes from chicken fillet. Our offer is schnitzel, which is cooked in a frying pan. The chicken schnitzel comes out juicy. It can be served as an independent dish or with a side dish.

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Chicken schnitzel “Ministerial style”

This is a traditional dish from the era of stagnation. It was served in all restaurants, sold in all stores under the name “Cooking”. And what’s most fascinating is that nothing more delicious has been invented from chicken breast. Well, maybe just chicken Kiev, although it also comes from the same times. A half-forgotten recipe from yesteryear. Ordinary ingredients, without any arugula, parmesan or anchovies. And how delicious it is! I plucked up the courage and audacity to write my own master class. I'm obviously not a chef. But I have many friends who are chefs in metropolitan restaurants, and they all really like the way I cook, they tell me: “Katya, you are a born cook from God, you just lack a little technique and knowledge, but... Anything you do in the kitchen is great, you know how to cook.” And therefore, inspired by these words, I am showing my own master class.

Ingredients for “Ministerial Chicken Schnitzel”:

Chicken breast – 400 g
Bread (snow-white)
Chicken egg - 2 pcs
Spices (salt, pepper, to taste)
Wheat flour / Flour (for dusting)

Nutritional and energy value:

Ready meals
kcal 624.7 kcal	proteins 108.4 g	fat 19.6 g	carbohydrates 2.4 g
100 g dish
kcal 122.5 kcal	proteins 21.3 g	fat 3.8 g	carbohydrates 0.5 g

Recipe for “Ministerial Chicken Schnitzel”:

Naturally, guys, you can just use chicken breasts, but I think that’s not masterful.
How curious it is for any chef who is in love with his profession to take a whole chicken and cut it up. Although I’m not a pro, I cut it anyway. Here lies a breast without skin, but with bones for now.

Next, use a sharp knife to separate two fillets from the breast.
The bones will go into a beautiful broth. We have two chicken fillets.

Each chicken fillet is divided into small and large.
Small is just such a flat thing that slides into your hands. And now look closely at the small fillet, do you see a strip of connective tissue (the structure of tissues of living organisms is studied by the science of histology) ?
This must be removed without fail. I marked this moment in the photo with the tip of a knife. I think you can see it.

Now let's tackle the huge fillet.
I ask you right away - under no circumstances should you hit it with a hammer to make it thinner :))) This is so incorrect :))) that there are simply no words. Let me teach you how to create. On the side where the thickest piece is, you take a sharp knife and carefully make a cut, first along the breast, and then parallel to the bottom layer, well, it seems, from the middle to the edges, and without cutting through the bottom. And you open the breast like a book, if anyone is unclear, then write to me in a personal message, I will be happy to answer.

But after that you can happily beat it off with a hammer, but only, friends, without much interest and better with a rolling pin, and under the film. Let's learn to cook correctly.

Well, if we are learning to cook correctly, then now look at this photo, do you see the snow-white vein? On the right side it is clearly visible, but on the left I used a special knife, can you see? Naturally, this garbage can be removed, but only we will cut through the skin, so it will be quite easy to cut it diagonally.

In principle, the most “difficult” part is already behind. Although I want to write - not difficult, but correct :), now all that remains is to lightly grease the breasts with oil, salt and pepper, place a small fillet on the main fillet, wrap, dip in flour, then in an egg and, finally, in a tenderloin of snow-white bread. This is one of the main criteria. And my advice is to put a loaf of snow-white bread in the freezer for 15 minutes, then it will be easier to cut.

That's basically it.
My friends who are professional chefs think that I coped with my task perfectly. Hope.
And even if it’s bad, then I always remain your Ketty-fox, see you later, friends

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Chicken breast schnitzel – 5 recipes