Ministerial chicken breast schnitzel

Easy, fast and delicious! From simple products! Ministerial schnitzel from chicken breast, unlike the classic version, is breaded not in breadcrumbs, but in bread straws. Cooking it is very simple and fast. Tender, juicy meat with a crispy crust is ready in half an hour! Serve with fresh vegetables.

Julia

The author of the recipe

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Composition / ingredients

servings:

Chicken breasts

500

Eggs

Wheat flour

Loaf

125

Salt

to taste

Ground coriander (or shredded)

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 17 g

Fats 29 % 11 g

Carbohydrates 26 % 10 g

210 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 35 min

Step 1:
How to make a ministerial Schnitzel from chicken breast? Prepare the necessary products. Instead of a loaf, you can take wheat bread. Wash the eggs and dry them with napkins.
Step 2:
Cut the loaf into strips. It is better to use yesterday's, not too fresh loaf, so that it cuts better and does not crumble much.
Step 3:
Wash the chicken fillet, dry it well. Cut the fillet horizontally in the middle without cutting to the end. I cut some meat from the edges to give the fillet the desired shape of a schnitzel.
Step 4:
Lightly beat the fillet with a hammer on both sides.
Step 5:
Salt the prepared fillet on both sides, sprinkle with coriander (use seasonings and spices if desired).
Step 6:
Pour flour on a plate. Pan the chicken fillet in flour on both sides.
Step 7:
In a suitable-sized plate with sides, beat the eggs with a fork until smooth.
Step 8:
Dip the fillet into the beaten egg, turn it over to the other side.
Step 9:
Lay out the chicken fillet not bread straws first on one side, then on the other side. Lightly press the schnitzel to make the bread stick better.
Step 10:
Heat the vegetable oil in a frying pan. Fry the schnitzel over moderate heat until golden brown on one side.
Step 11:
Then turn the schnitzel over and fry on the other side until cooked, covering the pan with a lid. Similarly, prepare the rest of the fillet.
Step 12:
Serve the ministerial-style schnitzel with fresh, stewed or baked vegetables. Bon appetit!

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

You can check whether the oil has warmed up well enough in a frying pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.