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Baked chicken slices

Baked chicken slices

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Wash the chicken legs well and grow with a knife from place to place, so that no thicker portion remains and the meat penetrates well when baked. Then wipe with a paper towel.

Beat eggs well and mix with flour, milk and spices to taste. The result is a thicker composition than pancakes. Then add the grated cheese on a large grater.

Line a baking tray with parchment paper, pass the chicken through the egg mixture on both sides, then through the breadcrumbs and place in the pan. The butter is cut into thin strips and placed between the slices. Bake on the right heat until nicely browned on one side, then turn and watch carefully. The cheese melts and can burn! When they are browned and on the other side, take them out of the oven.

They can be served with any garnish or with a lettuce or pickles, as you like.

Chicken Panko snacks

Super crispy, wrapped in Panko breadcrumbs with an airy, light and delicate texture. The chicken remains tender and seasoned enough.

Ingredient: chicken breast, Panko breadcrumbs, eggs, salt, spices.
Allergens: eggs, flour (gluten).
Weight: (choose below)

Super crispy, wrapped in Panko breadcrumbs with an airy, light and delicate texture. The chicken remains tender and seasoned enough.

Ingredient: chicken breast, Panko breadcrumbs, eggs, salt, spices.
Allergens: eggs, flour (gluten).
Weight: (choose below)

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Baked chicken schnitzels

700 gr chicken breast cut into slices & # 8211 beaten to a thickness of 0.5cm
3/4 cup almond flour
1/3 cup parmesan & # 8211 grated
1 teaspoon smoked paprika
1 teaspoon Italian spice mix
1/4 cup melted butter
1 teaspoon garlic powder
1 lemon for seasoning
fresh, chopped parsley for garnish

__________________________ __

Preheat the oven to 190C and cover an oven tray with parchment paper or silicone foil.
In a small bowl, mix the melted butter, garlic powder, salt and pepper.
In a large bowl, add almond flour, parmesan, paprika and Italian spice mix. Mix well to combine.
Pass the chicken through the butter mixture, then shake it off any excess. Put it in the almond flour mixture and press lightly to cover evenly on both sides.
Put the snails in the prepared tray and leave in the oven for 15-20 minutes or until they turn golden brown.
Serve with lemon and garnish with chopped parsley.
Good appetite!

Mini Baked Chicken Snails

Put the chicken breast pieces cut into small pieces and beaten to be thin, in 3 tablespoons olive oil, a little pepper and lemon juice mix well, cover and put in the fridge for 30 minutes to marinate.

In a plate put the parmesan and breadcrumbs and parsley (I did not put it was evening and I did not go to the garden to pick: d) mix and put the chicken pieces are well breaded and put in a greased pan with oil (I stitched with baking paper greased with oil).

Put in the oven at 200 degrees for 30 minutes and half the time they return. I also made a salad as a garnish, all the ingredients in the salad are from the garden, these days I will also take pictures. They are very good.

Chicken schnitzel

Chicken schnitzel is not really a healthy food (because it is fried until browned - harmful compounds are generated). However, it is very tasty and contains many nutrients. If consumed in moderation it does more good than harm.

Compared to the classic recipes, we tried to use some ingredients that would add extra nutrients (olive oil, wholemeal flour, parsley). If you want to avoid saturated fats you can replace butter with olive oil, but this will lead to a small difference in taste.

If you want the recipe for crispy schnitzels you can follow this link.

Ingredients for ten servings of chicken schnitzel (10 pieces)
& # 8211 750 grams boneless chicken breast
& # 8211 three eggs
& # 8211 100 grams of wholemeal flour
& # 8211 130 grams pesmet
& # 8211 60 grams butter 65%
& # 8211 60 ml olive oil
& # 8211 a tablespoon of mustard
& # 8211 1/3 - 1/2 bunch parsley
& # 8211 a tablespoon sweet Heinz ketchup (no additives)
& # 8211 sweet paprika, pepper, salt.

How to prepare chicken schnitzel
Slice and beat the chicken until it reaches a thickness of about 0.5 centimeters.

Season the chicken with salt, pepper and paprika. To make it easier, you can mix the three ingredients in a separate bowl, mix and place over the chicken. You set the proportions according to your preferences.

Put wholemeal flour on a flat plate, as well as breadcrumbs.

Beat the three eggs with the mustard, finely chopped parsley and a tablespoon of ketchup. Put the mixture in a larger plate.

Place waxed paper in an oven tray.

Pass the meat through the flour, egg and breadcrumbs. Place on the previously prepared tray.

Heat a tablespoon of olive oil and a 0.4-0.5 cm slice of butter (cut to the width of the 200 gram packet of butter). The pan must be large enough to fry two schnitzels at the same time.

After the mixture in the pan has warmed up a bit, put the two schnitzels and leave them on medium heat until they brown slightly (it took about 2-3 minutes on my stove). Turn on the other side and leave for about 1-2 minutes. Once ready, transfer to kitchen towels to remove excess fat.

Change the oil after each frying. Wash the pan as well.

Repeat the above operations until you have finished frying all the chicken schnitzels.

We recommend that you eat the schnitzels the day they are prepared because the taste is not the same the next day (they are still good, but not the same as immediately after they were made).

The costs for ten portions of chicken schnitzel are about 22-25 RON (2014 prices).

How to serve
Serve hot with mashed potatoes, salad, etc.

Chicken schnitzels

I have a problem with snails, be they chicken or pork. it does not look great, and the latter tend to have a darker color. I tried many kinds of oil and the problem persists.
Ideas? Tips?

The snails get that darker color due to the burnt oil. If we want flawless snails, then we will have to change the oil as soon as we notice that they start to darken in color.

Good evening,
I discovered your site with great surprise and pleasure!
I also have a question about snits:
-egg shell and flour comes off the slices
-do not turn brown (they are well cooked, but whitish)
See you soon!

Good evening! I'm not sure I understood the confusion properly :) The problem would be if it broke, but I guess the crust comes off the slices after they have been fried, otherwise the meat would have browned.
The meat of the snails has no way to brown, it is normal to remain whitish. Because this is exactly the purpose of the crust: to protect the meat and its juice.

Yes, I did not express myself properly. I mean, the crust that covers the schnitzel comes off the meat, it doesn't stick. And all this crust remains whitish, not browned. I like the snails to be golden brown.

Well, the crust can't stay whitish if it's fried properly. My main concern is that the snail crust does not brown too much, and you complain that it does not brown enough. :) The problem is solved simply, you keep them fried until they turn brown, it's inevitable, right?
And if you want to try a crust that has a better & quotadence & quot, you can try the one I used for snails pork.

Baked chicken schnitzels & # 8211 Quick and tasty recipe for tender chicken schnitzels

For the marinade, mix the mustard with honey, mayonnaise, oil and crushed garlic.

Add the spices and mix until smooth. We clean, wash and dry the meat. We cut it into thin slices that we fry.

Put the meat slices in the marinade, mix and put everything in the fridge for 1 hour.

Wallpaper a tray with baking paper and place the slices of meat in it.

Put the tray in the preheated oven at 180 degrees Celsius, for about 40 minutes.

Enjoy them with gusto, along with your favorite garnish! Good appetite!

Recipe for tasty chicken slices

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 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, just like 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 baked chicken schnitzel, follow the same preparation steps, turning the oven to 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 another 10 minutes. At the end you take them out on a plate and they are ready to serve the wonderful slices with breadcrumbs, golden and tasty.

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.

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Recipes for babies and children

Today I propose a recipe for baked chicken slices.

Wanting to bring back the taste of childhood in the kitchen, but in a healthier way, not fried in oil, I said to myself .. let's try to make them baked chicken schnitzel.
Said and done, I went to the kitchen where I prepared the ingredients:

  • A casserole of boneless chicken legs
  • Spices: dehydrated vegetables, salt, pepper
  • 2 eggs
  • flour
  • milk

  • Wash the meat well, then season.
  • Make a dough from 2 beaten eggs with milk and flour, which is a little thicker than the pancakes. Put the meat through the dough and place it in the pan.
  • Put the pan in the oven over medium heat (about 180 degrees) for 50 -60 minutes. After about 30 minutes, turn the snails on the other side.

When they are ready, we take them out of the oven and we can serve them. I assure you that they are very tasty.
If you want you can also give them in breadcrumbs or chopped cornflakes.
We served it with mashed potatoes.


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