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Minced chicken schnitzel in Polesie

Polesie-Style Chicken Schnitzel

Soft, tender meat with a wonderful buttery richness. This is a recipe we make back home in Polesie. The schnitzels are made from ground chicken breast, coated in homemade breadcrumbs, with a nugget of butter tucked inside to keep them juicy.

sharlis

Recipe author

Composition / ingredients

Servings:

Chicken fillet

550

Butter

Loaf (50 g for the schnitzel, 100 g for the breading)

150

Milk

Salt

Ground black pepper

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 18 g

Fats 21 % 7 g

Carbohydrates 26 % 9 g

171 kcal

GI: 10 / 0 / 90

Cooking method

Step 1:

Gather the ingredients for the dish.
Step 2:

Tear the bread into large pieces and soak it in the milk. Day-old bread works well.
Step 3:

Cut the chicken into large chunks and grind it in a meat grinder, blender, or food processor.
Step 4:

Squeeze the excess milk from the soaked bread, add it to the ground chicken, and mix. Then grind the mixture once more.
Step 5:

Season the mixture with salt and pepper to taste.
Step 6:

For the breading, skip store-bought crumbs and use bread instead. Cut it into small rectangles and pop them into a hot oven for a bit until they dry out and turn crisp.
Step 7:

Cut the butter into rectangles. With wet hands, shape the chicken mixture into a patty and set a piece of butter in the center.
Step 8:

Top with a second patty, shape the schnitzel into an oval, and pinch the edges tightly to seal. The schnitzel needs to be completely sealed so the butter — which melts and turns liquid as it heats — doesn't leak out during cooking.
Step 9:

Beat the egg with a fork. Dip each schnitzel into it, coating all sides.
Step 10:

Then roll it in the homemade breadcrumbs. Bread the remaining schnitzels the same way.
Step 11:

Fry them over medium heat, deep-fried or in a skillet with plenty of oil, until golden brown. Once all the schnitzels are fried, transfer them to a baking dish or sheet pan and bake for 10 minutes at 340°F (170°C) so they finish through.
Step 12:

And that's it — now you know how to make Polesie-style chicken schnitzel. Serve the dish hot.
Step 13:

Garnish with fresh herbs.

This schnitzel tastes a lot like chicken Kiev. It has its own quirks too, as you've probably noticed from the step-by-step above. I really hope you enjoy this recipe and come back to it often. Serve with any side dish and a simple salad — it's so good!