Sie sind auf Seite 1von 1

CHICKEN SCHNITZEL

Cuisine: Hungarian Prep time: 10 min(s) Cooking time: 10 min(s) Servings:Serves 46 Created
by Csaba Cserfalvi
This recipe creates tender chicken with a lovely golden coating and it is delicious with mashed,
boiled or fried potatoes. We make it at home at least every couple of weeks and love the simple
recipe.

Love this dish? You might also enjoy our veal schnitzel recipe, which is served with delicious minted
peas and steamed baby potatoes.
Ingredients
2 - large chicken breasts
150 g (1 cup) - plain flour
salt and pepper
1 - egg
1 tbsp - water
2 cups - dry breadcrumbs
500 ml - vegetable oil
View Conversion table
Preparation
Place the chicken breasts on a chopping board and use a sharp knife to slice horizontally through
the breasts to create 2 or 3 (depending on the thickness) thin, even slices per breast. Flatten the
slices with a meat mallet.

Lay out 3 wide bowls. Put the flour in one and season it with salt and pepper. In another, beat the
egg with the water. Place the breadcrumbs in the other.

Using one hand, lightly coat each piece of chicken in the flour, shaking off the excess. Dip into the
egg then coat with breadcrumbs.

Heat a deep frying pan with the oil and fry the schnitzels 1 or 2 at a time, cooking until golden brown
on each side. When cooked, stand upright in a deep bowl lined with paper towel to drain. Cook the
remaining schnitzels.

Serve with mashed, boiled or fried potatoes.

SBS cooks notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by
20C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20
ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All
vegetables are medium size and peeled, unless specified. | All eggs are 5560 g, unless specified.

Das könnte Ihnen auch gefallen