Crispy chicken schnitzel in the oven
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The inspiration was Edith Frincu with the recipe "crispy chicken in the oven" .. she used boned thighs I preferred chicken breast schnitzel.
- 4 slices of chicken breast
- 2 tablespoons breadcrumbs
- 50gr grated cheese on a large grater
- 2 eggs (one would work because I had one left)
- 2 tablespoons milk
- salt pepper
Preparation time: less than 60 minutes
RECIPE PREPARATION Crispy baked chicken snitel:
The chicken breast is seasoned with salt and pepper. Mix eggs with milk, add salt (if you prefer you can also add pepper). In a plate mix the cheese with the breadcrumbs. Put flour on another plate.
In the tray in which we are going to bake we put baking paper. We prepare the breast as follows: We pass it first through the flour, then through the egg, then through the breadcrumbs mixed with cheese and directly in the tray. chicken schnitzel in the preheated oven at 150 degrees, leave for 15 minutes on one side and 15 on the other ... enjoy!
you can change the quantities..I have a little left of each ingredient..the more cheese there is, the better
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 little, put the two schnitzels and leave them on medium heat until they turn slightly brown (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 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
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!
Whole crispy chicken
You prepare it in 5 minutes, it is so simple that you do not need any culinary knowledge. Not to mention that from a minimum of work you feed & # 8230 even a whole hungry army! Fragile and fragrant, with a crispy and slightly smoky delicious crust, you will be guaranteed to do better than the roast chicken in town.
Wash the chicken well, inside and out. Dab with paper towels to dry. Slowly lift the skin off the chicken without tearing it completely with one hand and spreading half of the garlic between the skin and the meat evenly. Spread the rest of the chicken inside the chicken. Grease the chicken on the outside with melted butter. Sprinkle with plenty of salt, pepper and paprika.
(OPTIONAL: To make it as fragrant as possible, I suggest leaving it in the fridge for 12 to 24 hours)
Position the oven grill in the lowest position and preheat the oven to high temperature. In a non-stick pan, place the chicken, chest down and wings folded underneath. Bake for 25 minutes at medium to high temperature.
Remove the tray, turn the chicken upside down. Pour with a spoon, over the chicken, the sauce formed in the pan and with extra butter, if you feel the need. Bake for another 15-25 minutes, lowering the oven temperature a bit.
Remove the tray, pour over a combination of soy sauce and beer and bake at maximum temperature for another 10-20 minutes.
When you remove it completely, let it rest for 20 minutes before cutting it.
Crispy chicken like KFC
Add all the hammers one at a time, making sure they are soaked
on all sides. Cover the bowl with foil and leave to marinate
overnight or min 3-4 hours in the refrigerator.
For the crust, in a bowl, mix 250 g of flour, 50 g of starch
corn, 3 teaspoons salt, 1 teaspoon red chili powder, 1/2
teaspoon ground black pepper, 1/2 teaspoon ground white pepper and 1
teaspoon granulated garlic.
Mix well with a whisk, then pass the mixture through it
sieve 2 times.
In another bowl put about 300 ml of cold water. Roll over
hammers through the flour mixture, turning on all sides and
covering abundantly. Then immerse the hammer approximately 10 times
seconds in cold water. Roll again through the flour mixture.
Fry in preheated oil over medium heat for 6-7 minutes
When they are ready, remove the hammers on a towel
paper to absorb the oil.
Serve hot with french fries and ketchup / tomato sauce. Serve in moderation!
Video recipe THEN CRUISING LIKE KFC lower:
Baked chicken schnitzel
This healthy baked chicken schnitzel recipe involves covering the chicken breast with breadcrumbs and frying it in the oven without much oil involved in the process. It can be served on a bed of mixed vegetables or with a mashed potato.
Here are the steps you need to take to prepare a delicious and healthy lunch or dinner in about an hour!
Ingredients for baked chicken schnitzel:
800 grams of boneless chicken breast
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup white flour
2 large beaten eggs
2 cups breadcrumbs
2 tablespoons butter
1 small chopped onion
1/4 cup finely chopped herbs (dill, parsley, chives)
4 steps to prepare baked chicken schnitzel:
1. Preheat the oven to 230 degrees Celsius. Grease a baking sheet with a little olive oil.
2. Cut the chicken breast in half, horizontally. Cover with a large piece of plastic wrap and beat the chicken pieces with a meat hammer. Sprinkle the chicken with 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper.
3. Put the flour in a shallow bowl and beaten eggs in another. Grate the lemon and mix the breadcrumbs with the grated peel in a third shallow bowl. Put the chicken in the flour, on both sides, removing any excess, then pass through beaten eggs. It is also passed through breadcrumbs, on both sides, after which it is placed on the prepared baking sheet.
4. Leave the chicken breast until browned and no longer pink in the center, for about 10-12 minutes, in the oven. Meanwhile, melt the butter in a small saucepan over medium-high heat. Leave for about 2 minutes, then add 1 tablespoon of olive oil and shallots and leave for 30 seconds. Turn off the heat, add the herbs and 1/4 teaspoon of salt and pepper. Serve the chicken with the herb sauce and lemon slices.
Baked chicken strips
Today we focus on something simple and fast, good to take on a busy day or, better, in a quiet one for a walk in the park. We can call them chicken strips or crispy strips, but the taste is more important than the name.
Today I have another variant of exposing the recipe, focused on the time allocated to the actions and contrary to my habit, I tell you the quantities from the beginning so that you can be better prepared for this sprint.
2 tablespoons Dijon mustard
Before starting, turn on the oven and let it heat to 180 degrees
Ideally, take the chicken breast out of the fridge a few minutes before you start. Thus, we bring it to room temperature. But if you are in a hurry, it is possible even now, which is why we start with the portioning of the chicken, so that we can stay at room temperature for a few minutes until we finish other stages.
Enough with the story. The stage is really simple. Cut the chicken breast into strips about 2 cm wide and leave them in a deep plate.
Another simple step is to mix a yolk with salt and a teaspoon of Dijon mustard. Using the mixer, incorporate the oil poured into a thin thread until you get mayonnaise. Add the rest of the mustard and mix to obtain a mayonnaise with a stronger mustard taste.
Over the chicken strips add mayonnaise and mix until a uniform layer of mayonnaise is created over each strip. Then put each strip of chicken in breadcrumbs and place it on a baking tray.
* We do not put the meat in mayonnaise, but vice versa, because there may be sauce left. If we contaminate it with raw meat, we can no longer use it.
** To be as efficient as possible, we keep the right hand clean. We take each strip with our left hand and place it on the plate with breadcrumbs. With the right hand, cover with breadcrumbs and transfer to the pan.
We put the strips in the oven, and we prepare to leave the house. We sip a cup of coffee, get dressed and after 18 minutes we take the food out of the oven.
How to make the recipe for crispy strips & # 8211 crispy strips of breaded chicken breast?
For crispy strips we need long pieces of meat, which are not very thin because they dry out. Better cylindrical or parallelepiped. For example, that muscle inside the chicken breast, also called & # 8222pestisor & # 8221 (inner file), is very suitable. I had 8 pieces.
How to marinate chicken breast for crispy strips?
For the marinade, finely chop the onion, clean the garlic cloves, crush them with the knife blade and then cut them into 3-4 pieces. Add 3 tablespoons of oil, juice of 1/2 lemon, salt and pepper and a teaspoon of turmeric. It will not have a pronounced curry taste, it will only have a light aroma and a wonderful color. If you don't like it, you can not put turmeric.
Immerse the meat in this marinade and leave it to cool for a few hours, preferably overnight, in a closed bowl placed in the refrigerator.
Baked chicken slices
You've probably read here on the blog that we don't really eat fried foods. I have a problem with cholesterol, and Peter has a problem with his stomach, so we make it good for both of us. We quickly got used to the snails or meatballs in the oven, to the soups without sausages and hardened vegetables or to other dishes that we prepared in an oil bath.
Baking snails or baked chitfels has other benefits, besides the one related to our health. For me, the biggest benefit is the fact that I don't make ends meet in the house, that smell that goes into the depths of your pores, the depths of your closets and maybe in the neighbors' house.
That smell because when you finish the round of snails you have to jump in the shower and shampoo your hair 3 times!
Not to mention the amount of oil used. In fact, let's talk! If I fried them in a pan, I had to change the oil at least twice. Then put the oil in the bottle, (God forbid you throw it in the sink or toilet bowl!), Put a few drops next to the bottle, wipe the bottle, wipe the furniture or the sink & # 8230 I think you know what I'm talking about, don't you? ?
Finally, we better return to the wonders of today's snits. Baked chicken slices, to be exact!
Ingredients baked chicken slices
- 1 healthy and generous chicken breast, meaning large
- 40 g grated parmesan
- 4 tablespoons breadcrumbs
- 3 eggs
- 3 tablespoons flour
- salt, pepper, oregano (or other aromatic plant)
- olive oil
Turn on the oven at the temperature you normally use for baking and put baking paper in a tray.
Slice the chicken breast and beat each piece of meat with a hammer.
Sprinkle salt, pepper and oregano on each piece of hammered meat.
- First beat the eggs with a fork together with a little salt
- in the second chicken flour
- in the third mix the parmesan with the breadcrumbs.
Pass each piece of meat through the flour, then through the egg and finally through the breadcrumbs.
Place the snails in the prepared tray and drop a little olive oil on top of them.
- ! I recommend you put the oil in a bottle with a pump. It is much easier to manage the amount of oil in this way. 1-2 tablespoons of oil are enough for each piece of meat. !
Put the tray in the oven for 15 minutes, then turn the snails, smaller or spray olive oil and leave them in the oven for 5-10 minutes (or until golden brown). And that's it!
- Depending on your oven, adjust the cooking time. I bake them at 180 degrees and I have a Zanussi electric oven, and after 20 minutes the snails are brown, so in the pictures.
- You can also use the recipe for pork or beef.
- Next to the slices I made a garlic sauce: 2 cloves of crushed garlic, rub them well with a little salt. Add, one by one, 3 tablespoons of olive oil, mix, then add yogurt. As much as you want! Season with salt and pepper and add dill or chopped parsley.