Romanian chicken schnitzel
Romanian Chicken Schnitzel: Tradition and Simplicity Romanian schnitzel, a poultry version of the famous Viennese escalope, is an essential family dish. The
Romanian Chicken Schnitzel: Tradition and Simplicity
Romanian schnitzel, a poultry version of the famous Viennese escalope, is an essential family dish. The chicken meat, finely beaten, is breaded in fine breadcrumbs, then browned in a pan in a mixture of butter and oil.
Its special feature? A crispy and light breading, which preserves the tenderness of the chicken. Traditionally served with mashed potatoes or a fresh salad, this dish embodies Romanian cuisine: generous and comforting.
Perfect for a quick and tasty meal, chicken schnitzel will please the whole family!
Time
30 min. =
15 min. +
15 min.
Utensils
1 fork4 paper towels1 meat hammer1 deep fryer2 hollow plates
Ingredients for 5 parts
- 1 egg
- 500 g. chicken breasts
- 100 g. breadcrumbs
- 50 g. flour
- 1 L. frying oil
Steps
- Trim the fillets, removing tendons and white bits of fat
- Slice the whites into thin slices. If there are extra thicknesses, you can cut in certain places to "unroll" the meat and even out the thickness.
- Using a hammer or meat pestle, we will hit the meat in order to break the fibers and even out the thickness of the pieces a little more.
- The more similar the pieces are in thickness and size, the easier the cooking will be and the more uniform the result.
- Roll the pieces in flour and season with salt and pepper.
- We prepare two plates: in one, break the egg and make an omelet, pour the breadcrumbs in the other plate.
- Heat the fryer. When the oil is very hot (you can put a small piece of meat which must fry with a lot of bubbles), you pass a piece of meat in the omelet front / back then in the same way in the breadcrumbs.
- We put it in the fryer
- The schnitzel is cooked when it has a nice golden brown coating
- Place it on paper towel to soak up a little oil, then enjoy!