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Breaded chicken schnitzel with mushroom and rice garnish.

Breaded chicken schnitzel with mushroom and rice garnish.


Wash the chicken breast and cut into thin slices. Beat lightly with a wooden hammer to soften it, pepper it and salt it. Beat eggs with salt and pepper until the egg whites and yolks have blended.

Put the oil in the pan and let it heat up. Take a strip of chicken breast, give it flour, breadcrumbs, then egg and again breadcrumbs (in the last part, press well to catch the egg breadcrumbs), then fry in hot oil.

Do the same with the rest of the chicken pieces. Let it fry on one side until it turns golden and turn on the other side. When the other side is golden, remove the schnitzel from the pan.

Prepare a plate covered with a paper towel. Place the schnitzel to absorb excess oil. After the oil has been absorbed, place the snails in another plate and change the paper towel for the other snails. Enjoy!

For the garnish, prepare the mushrooms in the oven: clean the stalks, salt and pepper them and put them in the oven for 10 minutes, then put the grated cheese on them and leave them until the cheese melts.

Boil the boiled rice in salted water for 10-15 minutes. Separately, clean the onion, finely chop it and fry it in oil. When it is ready, put the rice and 100 g of soup juice on top.


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The chest is portioned in such a way that you get the right pieces to make the rolls. They came out for 6 pcs. The portioned breast is beaten well between two sheets of cellophane (bag) after which we season it with salt and pepper.

Place the filling as follows: spinach leaf, a slice of cheese, a slice of neck and a slice of cheese and finally a spinach leaf. Roll it carefully and catch it with a toothpick. This is how everything is done until we finish them. Pass through flour, beaten egg and breadcrumbs and fry in an oil bath.

Prepare the rice garnish as follows: heat the oil with the butter and then add the rice and let it harden a bit. Add the soup (I prepared it from the breast bone, a carrot, an onion, peppercorns and a bay leaf), chewing little by little continuously. When it is ready, add the grated cheese, stir until incorporated. I also added the finely chopped carrot to the soup.

The rolls are served with rice garnish or as you like.


washing chicken breast, then we cut it into strips 1 cm, we beat them very little with the hammer of the snails (not too much, so as not to thin them too hard) seasoned with salt and pepper.

We place them on a waiting plate, then in a bowl roomy enough, we put ouale, which we froth with a goal, add mineral water (with the role of & # 8222 release & # 8221 of eggs and growth at the same time), finely chopped dill, pipeR (salt is no longer added because dill contains salt) and flour, mixing with whisk until a dough like pancakes.

For a taste special and aroma (optional) can be put garlic pisat in it took.

add chicken breast strips into the bowl (these should be contained in the dough) for approx 30 minutes cold in the refrigerator (to soak well in the dough), turning them with a fork from time to time, to penetrate the dough into the meat.

a teflon pan, we oil heat it, then take each out chicken breast strip from the dough, we put them at fried( taking care to turn them on both sides), leaving them at brown, until they make their color yellow.

We take them out on a plateau, wallpapered with absorbent paper, to remove excess oil.

Chicken snails with dill can be served with a garnish with natural potatoes, mushrooms, green beans.


Chicken breast schnitzel, in parmesan and tarragon crust it is a pleasant surprise due to its really special aroma and taste.

It is a simple, quick and tasty recipe, to the liking of the whole family. Most of the time, when I want to prepare something quick for lunch, I choose to make simple snacks or with small additions for a better taste.

The same happens in this case chicken schnitzel in parmesan and tarragon crust. Incredibly good combination. I would change the tarragon with sage, but I would not go for the common parsley, much used in all recipes.

The secret of a good chicken breast schnitzel is not to butcher the meat with a hammer. The more you beat it and the thinner you get, you will get a shoe sole, not a snail with tender meat. If, however, the piece is too thick, you can beat it once, only on one side. You can also thin it with a rolling pin that you lightly press on the meat, like dough.

We are fans of various types of snacks, so on the blog you can find a lot of other tasty recipes. If you want to be inspired, click on the recipe title and you will be redirected to the desired recipe:

Chicken schnitzel recipe in parmesan and tarragon crust it is tasty and does not require complicated cooking techniques. If you don't have Parmesan cheese, don't try to replace it with a soft, melting cheese (cheese or mozzarella). You need a hard cheese. There is Comte (French) cheese in Greek supermarkets, Greek cheeses, but I am sure that there are also Romanian cheeses of strong consistency.

That being said I leave below the list of ingredients and how to prepare it chicken schnitzel in parmesan and tarragon crust.

INGREDIENT:

2 tablespoons Parmesan cheese (20-25 g)

On a flat plate I prepared a mixture of breadcrumbs, parmesan and tarragon. I cut the chicken breast in half lengthwise. I beat him very little bit because the thickness was more than 1 cm (you can put it between 2 food foils and press them with a knife and thus do not crush the meat fiber), then I seasoned the pieces of meat with salt, pepper, and very little dried tarragon.

I put the chicken pieces in flour, eggs, then I rolled them in the mixture of breadcrumbs, parmesan and tarragon and I fried them in hot oil, over medium heat.

Do not fry over low heat as the crust will soak into the oil. The oil should sizzle, make air bubbles around the schnitzel, ensuring a crispy crust.

After they were evenly browned on both sides, I took them out and left them on a paper towel to absorb the excess oil, then I smeared them with my favorite garnish (sauteed peas in this case) and lettuce with tomatoes and cucumbers.

I invite you to follow me on the YouTube channel.


Snail with gasket

Snitel with garnish from: chicken breast, dried apricots, cheese, sage leaves, almonds, eggs, flour, breadcrumbs, salt, pepper, oil, butter, peas, beans, carrots, garlic.

Ingredient:

for snitel:

  • 3 larger pieces of chicken breast
  • 100 g dried apricots, figs or other candied fruit
  • 100 g cheese
  • 6 sage leaves
  • 50 g crushed almonds
  • 3 eggs
  • 100 g flour
  • 150 g pesmet
  • salt
  • pepper
  • frying oil

for gasket:

  • 1 teaspoon butter
  • 1 cup peas
  • 1 cup bean pods
  • 1 cup small carrots
  • 1 clove of garlic

Method of preparation:

Bone the chicken breast, remove the skin, make pockets for each piece of chicken breast and season with salt and pepper, in a bowl mix the finely chopped fruit, large grated cheese, almonds, finely chopped sage leaves and 1 beaten egg.

Mix well and, with this composition, fill each piece of breast, catch them with toothpicks, pass them through flour, beaten egg, breadcrumbs and fry them in a lot of oil, very well heated, then take them out on kitchen towels.

Prepare the garnish: In a pan with 1 tablespoon of butter, sauté a cup of peas, 1 cup of pods, 1 cup of carrot, all frozen and pre-cooked in salted water with a clove of garlic.


Breaded chicken schnitzel

For a long time I prepared the slices given only by flour and beaten egg. After researching, I understood that it is not snitel if it is not passed through breadcrumbs. Pane means after dexonline, Pane adj. invar. (About meat, cheese, etc.) Fried in fat, after being given through flour, egg and breadcrumbs. - From fr. bread.

The breadcrumbs form a crispy crust on top of the meat and help it cook properly. Therefore, the slices rolled in breadcrumbs are not soaked in oil as those passed only through flour and beaten egg and are also different in taste.

The chicken breast strips are beaten in the bag. This way you do not destroy the fiber of the meat and you do not risk splashing your furniture.

The chicken breast is seasoned on both sides with salt and freshly ground pepper, to taste.

Prepare three dishes, white flour, beaten egg and breadcrumbs.

Heat the oil in a pan. The fire should be medium to small. Pass each piece of chicken breast through flour, beaten egg, breadcrumbs and fry for 3-4 minutes on each side.

Remove the snails on a paper towel to leave the excess oil. You can serve them hot with a garnish of potatoes or vegetables but you can also serve them cold with tomatoes, green or dried onions, radishes, garlic, lettuce.


Breaded chicken schnitzel

For a long time I prepared the slices given only by flour and beaten egg. After researching, I understood that it is not snitel if it is not passed through breadcrumbs. Pane means after dexonline, Pane adj. invar. (About meat, cheese, etc.) Fried in fat, after being given through flour, egg and breadcrumbs. - From fr. bread.

The breadcrumbs form a crispy crust on top of the meat and help it cook properly. Therefore, the slices rolled in breadcrumbs are not soaked in oil as those passed only through flour and beaten egg and are also different in taste.

The chicken breast strips are beaten in the bag. This way you do not destroy the fiber of the meat and you do not risk splashing your furniture.

The chicken breast is seasoned on both sides with salt and freshly ground pepper, to taste.

Prepare three dishes, white flour, beaten egg and breadcrumbs.

Heat the oil in a pan. The fire should be medium to small. Pass each piece of chicken breast through flour, beaten egg, breadcrumbs and fry for 3-4 minutes on each side.

Remove the snails on a paper towel to leave the excess oil. You can serve them hot with a garnish of potatoes or vegetables but you can also serve them cold with tomatoes, green or dried onions, radishes, garlic, lettuce.


CHICKEN CHESTS IN THE OVEN

I set out to present you the most delicious recipes with the new Poulet jaune Fermier d’Auvergne chicken from Edenia and it seems that I am on the right track! Previous recipes for chicken with sour cream and mushrooms and chicken with tomato and olive sauce have been very well received and cooked to a large extent in the community.

So today I prepared a recipe for baked chicken breast snacks that come out impeccably with the Poulet Jaune chicken from Edenia! They are absolutely delicious and not hard or dry at all, they come out soft on the inside and are the tenderest snacks I have cooked!

1 chicken breast from the Poulet jaune Fermier d’Auvergne
the cane does it
or cane pesmet
2 eggs
250mL milk
juice of half a lemon

We deboned the chest and cut the large pieces in half lengthwise.

Put the pieces of breast in a bowl and pour the milk and lemon juice. Put in the fridge and leave for an hour.

Take the chicken pieces out of the fridge and drain them and put them in a strainer.

Put flour, beaten eggs and breadcrumbs in separate plates.

We take each piece of breast and give it in turn through flour, then through egg and breadcrumbs.

Put the chicken pieces in the pan on baking paper.

Put the tray in the preheated oven at 180 degrees C for 15 minutes heat up and down without ventilation. After 15 minutes, turn the snails and put for another 15 minutes this time with ventilation.

The snails come out soft inside and with a crispy crust. If we do not want a crispy crust then as soon as we take them out of the oven we will put them in a bowl and cover them.

Delicious! We served it with rice. Good appetite!

Chickens from Edenia are a very healthy choice because they are raised without antibiotics traditionally free and with a 100% vegetable diet. They have an unmistakable taste of country chicken!
There are chickens that were raised in France and whose superior quality is certified by the Label Rouge certification.

I invite you with all confidence to discover it and use it in Flaveur dishes!


Ingredients Snitel is coming

4 veal chops (under 100 gr each slice)
2 eggs
1 tablespoon milk
4 tablespoons butter
flour
biscuit
salt
oil

Preparation Snitel is coming

  1. Take each cutlet, cover it with a plastic wrap and beat it with a hammer until it becomes very thin, only a few millimeters. When beating the meat, always start from the center and continue towards the edges. Turn the meat from side to side and repeat the center-edge movement until it becomes thin (see picture 1). Salt the chops on both sides (if you want you can sprinkle a little pepper).
  2. In a plate, beat eggs with milk and a little salt.
  3. Put plenty of flour in another large plate.
  4. Put plenty of breadcrumbs in the third large plate.
  5. Put oil in a pan just enough to cover the bottom. Heat the oil well. The fire will be at medium to maximum as long as you fry the snails.
    * be careful, you will only fry one schnitzel at a time
  6. When the oil is hot, pass a chop through the flour and shake off the excess. Then pass the chop through the egg and lift it to drain the excess. At the end, pass the chop through the breadcrumbs and shake off the excess. Do not press the chop into the breadcrumbs (!), Pass it with a light movement to obtain only a thin layer of breadcrumbs (so that the very thick crust does not come out and eclipses the taste of the veal).
  7. Put the chop in the hot oil. While it is frying, stir the pan non-stop on the fire with circular motions. The chop should always stir in the pan and the oil as well. With this movement, the oil will constantly come over the chop, frying it on top.
  8. After about 2 minutes (check that it is nicely browned underneath) put 1 tablespoon of butter in one side of the pan. Continue to fry, turning the pan non-stop (so the butter melts and mixes with the oil) for another 30 seconds. Turn the chop and fry on the other side for another 30 seconds.
  9. Remove the schnitzel on the absorbent towels.
  10. Drain the oil from the pan and for the next one start with fresh oil. Repeat steps 5-9 for the rest of the chops.

1. Beat the thin chops

2. Fry the schnitzel in oil


Video: Chicken Schnitzel with Creamy Mushroom Sauce