Breaded chicken breast


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Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Breaded chicken breast:

cut the chicken breast into strips and season. Prepare for bread: 2 eggs beat with a fork, add flour in the rain, season, and make a pancake-like dough. The chicken strips are given through the dough and then through sesame or poppy seeds and fried in an oil bath.


More chicken recipes

  • Baked chicken thighs - Juicy and crunchy
  • Crispy baked parmesan chicken - Classic light chicken parmesan!
  • Roast chicken and vegetables - A complete meal in one baking dish!
  • Piccata Chicken - Lemonie and delicious!
  • THE BEST CHICKEN SALAD - Honestly the best. So good!
  • Stuffed chicken breast - A family favorite.

Chicken breast stuffed with spinach

Ingredients

  • ▢ 8 ounces fresh spinach leaves
  • ▢ Two ounces Swiss cheese or mozzarella, sliced ​​into 4 slices
  • ▢ Two tablespoons cream cheese spread with herbs and garlic flavor * see note
  • ▢ black pepper
  • ▢ 4 boneless, skinless chicken breast
  • ▢ 8 slices of bacon
  • ▢ optional cajun spice

Instructions

  • Preheat oven to 375 ° F.
  • Chop the spinach and place in a non-stick pan over medium heat. Stir until they wither. Add cream cheese and mix until melted and creamy. It cools completely.
  • Butterfly chicken breast (so you can open it like a book) and leave it at a thickness of ½ '.
  • Spread the spinach mixture over each breast and cover with a slice of Swiss cheese. Wrap the chicken around the spinach and cheese. Wrap each breast with 2 slices of bacon and secure them with toothpicks. Season with cajun or chicken spices, if desired.
  • Bake in a pan for 35-40 minutes.

Recipe notes

Nutritional information

(The nutritional information provided is an estimate and will vary depending on the cooking methods and brands of ingredients used.)


Breaded chicken wings, frozen

The product is in the form of Breaded chicken wings, frozen, bagged, chilled meat.

Contains: chicken (wings), spices, salt, animal protein, various additives, oil.

Nutritional value:

Energetic value average per 100g product 237kcal / 990kj
FATS 14.84g
of which: Saturated fatty acids 7.42g
Carbohydrates 10.78g
of which: Sugars 5.39g
proteins 15.16g
Salt (Sodium) 1.26g

Terms of validity Breaded chicken wings:12 months


Chicken Breast Bread, Egyptian

Cut the chicken breast / thighs / meat into suitable, thinner slices and dry them with absorbent napkins.

* If it is prepared from chicken breast, slices cut to the right size and thickness, should not be beaten.

Separately, turn the onion into puree (passed through a fine grater), then mix it (including the onion juice) with the lemon juice and season with salt and pepper to taste.
Grease the meat well with this marinade, on all sides.
Leave it to marinate for at least 4 hours, in the fridge, but the better from one ozi to another (the longer the meat stays, the tastier it becomes).
Prepare 3 bowls: in one put the breadcrumbs mixed with cinnamon, in another beat eggs well with milk and in the last flour.
Pass the onion meat on it one by one through the flour, then through the egg and finally through the breadcrumbs.
Fry in hot oil, over medium heat, until the meat is done and add a nicely browned crust on top.
Remove on absorbent napkins.

Serve while hot. You can add french fries, rice or your favorite garnish and a salad.


Ingredients Chicken breast schnitzel in breadcrumbs, simple recipe

  • 1 kg boneless chicken skin and skin, I had a box of 1020 grams of ready-sliced ​​chicken breast, sliced ​​about 80-85 grams each
  • 3 eggs
  • salt and pepper
  • flour
  • biscuit
  • oil / oil and butter / lard for frying schnitzel, to be in abundance, at least half a liter of fat

Preparation Chicken breast schnitzel in breadcrumbs

Meat preparation

1. As I mentioned in the list of ingredients, I bought ready-sliced ​​chicken breast. If you have a whole chicken breast, it will be sliced, with a sharp knife, into slices about 1.5 cm thick. Chicken breast for schnitzel is not beaten with a meat hammer! Being a very tender meat, it is enough to be sliced ​​into slices of equal thickness. If the slices are not exactly uniform, they can be equalized in the following two ways, which involve treating the meat more gently:

  • The pieces of chicken breast are placed on the shredder. Cover with a sturdy layer of nylon and tap lightly on the flat bottom of a saucepan / pan. This will apply equal pressure to the entire surface. Do not beat much, just enough to even out the thickness of the meat.
  • The pieces of chicken breast are placed on the shredder. Cover with a layer of sturdy nylon. Pass over them with a pastry twister, pressing gently, just enough to even out the thickness of the meat.


The recipe for chicken breast Blue cord I lightly beat the chicken breast slices, protected with a layer of durable nylon, just because that recipe requires softer pieces of meat that can be rolled / folded more easily. There is no need for such a thing in chicken breast schnitzel.

2. After slicing the meat, season the chicken breast pieces with salt and pepper on both sides.

Panarea

3. Prepare the necessary for baking:

  • In a plate, we put the flour, about 4 tablespoons with a tip to start, being able to complete if it is consumed
  • we break the eggs in a deep plate. Add a pinch of salt and beat them with a fork until they liquefy and form a little foam.
  • Put the breadcrumbs in a third plate. It should be enough to dress the meat well. In total, I consumed 150 grams of breadcrumbs for the 12 little schnitzels. Depending on the grain size of the breadcrumbs, it may enter more or less.
  • the spicy slices of meat are built on top of each other and placed so that we have them at hand
  • we also prepare a flat plate or a tray on which to place the schnitzels after baking

4. This is what my setup looks like, every time I make schnitzel: on the left I place the meat and flour, in the middle the beaten eggs, on the right the breadcrumbs and even more on the right, although it is not visible in the frame, imagine the tray on which I place the schnitzels ready to be fried.

An efficient and hygienic method of baking

5. One of the most unpleasant things that happens when you make schnitzel is that it loads your hands terribly with layers of flour and breadcrumbs, well glued together with egg. An unpleasant sensation! At the same time, something that makes us work harder and more imprecisely.

In order to never load your hands, choose with which hand you will touch the dry substances and with which the wet ones. I usually use my left hand to touch the meat and eggs. His right hand holds a reserve for flour and breadcrumbs.

Working like this, I don't have to stop working dozens of times to remove the thick layers of breadcrumbs and flour from my hands.

6. So, as explained in the previous point, I took the meat with my left hand. I put it on the flour plate. With my right hand I sprinkled a little flour on top of the chicken breast slice, so as not to touch the wet surface. I rolled it well, then through flour, on both sides, using my right hand. Shake well the slices of meat and the excess flour that could have adhered to their surface. Otherwise, the crispy crust will come off the meat after frying!

7. With my right hand I let the slice of meat dressed in flour slide into the plate with beaten eggs. I roll it well with my left hand, making sure it has an egg on the whole surface. Lift the slice of meat from the egg plate (with your left hand) and hold it slightly above it to drain. We then transfer it to the breadcrumbs.

8. The slices given through flour and egg are rolled well in breadcrumbs, to cover the entire surface, then shake gently. As you can see from the photo below, I use my right hand.

9. Following this procedure that I got used to so I would not even conceive of doing otherwise. The work goes fast and in a short time the tray prepared in advance is filled with schnitzels ready to be fried.

How to fry schnitzel

The belief spread that frying would be harmful. If we think about it, however, some of the healthiest diets in the world use frying in an oil / fat bath on a large scale. I only remember the Japanese one, in which fried tempura dishes are very popular.

Other schnitzel recipes:

Stuffed schnitzel, Serbian recipe

The truth is that frying in an oil bath or other fats will not load the preparation at all if the temperature is high enough, so that the preparation instantly forms a surface-resistant crust, which does not allow it to be soaked with fat.

For schnitzel, various fats or combinations of fats can be used. Traditionally, a mixture of lard and butter is used. We can only use lard, oil and butter (because the oil will raise the smoking point of the butter and it will not burn) or just oil. It is important that it is poured into a large saucepan or pan, with a thick bottom, well heated, in a deep layer of at least 3 good fingers. It is important that the schnitzel is not fried until after the oil has reached 170 ° C. If you do not have a thermometer, you can approximate by dipping the tail of a wooden spoon in oil. If playful air bubbles start around it, then the oil is hot enough.

When the schnitzels are fried, the fat must sizzle pleasantly around them. This means that the temperature is perfect for frying. This way we will get the schnitzels with a crispy and not greasy crust at all. The chicken breast schnitzels are fried on both sides until golden. After frying, remove to a pre-prepared tray / plate, lined with kitchen paper, to drain the last drops of oil from their surface.

Chicken breast schnitzel in breadcrumbs, simple recipe & # 8211 serving

Although I know that there are people who really like cold chicken schnitzel (and not just chicken), I only think of eating it hot, when the crust is crispy and the inside is fragile and juicy. Chicken breast schnitzel can be served with your favorite garnish, for example baked potatoes and a salad of vegetables or a sauce or just with a salad. I like it the most next to potato salad.


Chicken Breast Bread, Egyptian

Cut the chicken breast / thighs / meat into suitable, thinner slices and dry them with absorbent napkins.

* If it is prepared from chicken breast, slices cut to the right size and thickness, should not be beaten.

Separately, turn the onion into puree (passed through a fine grater), then mix it (including the onion juice) with the lemon juice and season with salt and pepper to taste.
Grease the meat well with this marinade, on all sides.
Leave it to marinate for at least 4 hours, in the fridge, but the better from one ozi to another (the longer the meat stays, the tastier it becomes).
Prepare 3 bowls: in one put the breadcrumbs mixed with cinnamon, in another beat eggs well with milk and in the last flour.
Pass the onion meat on it one by one through the flour, then through the egg and finally through the breadcrumbs.
Fry in hot oil, over medium heat, until the meat is done and add a nicely browned crust on top.
Remove on absorbent napkins.

Serve while hot. You can add french fries, rice or your favorite garnish and a salad.


Homemade bread & # 8211 is an amazing delicacy that competes with any snack served in fast food places!

Breaded chicken is a very fragrant and appetizing snack, which is very popular all over the world. We usually prefer to take packaged chicken nuggets from fast food places. We urge you to prepare this delicious snack at home. We present below two of the simplest recipes, with the help of which you will get a very delicious breaded chicken, which will surely be to everyone's liking. You will no longer want the one in the trade.

INGREDIENTS

-1 teaspoon baking soda

METHOD OF PREPARATION

1. Cut the chicken breast into medium-sized strips. Season the meat with salt and sprinkle with baking soda.

2. Sprinkle the meat with lemon juice, then add the starch and mix. Leave the meat at room temperature for 15 minutes.

3. Pass each piece of meat through the flour and fry it in a pan with hot oil until golden brown.

INGREDIENTS

METHOD OF PREPARATION

1. Cut the chicken breast into medium-sized pieces.

2. Grate the Parmesan cheese through a small grater. If desired, you can use any other type of cheese.

3. Beat the egg. In a saucepan, mix the flour with the salt and ground black pepper.

4. Pass each piece of meat through the flour, then through the beaten egg and grated cheese.

5. Fry the meat in a pan with hot oil until golden brown. Serve with your favorite sauce.


Boyar recipes - Von Brukenthal chicken breast

500 grams of sliced ​​boned chicken breast
Half a small celery
1 carrot
A bunch of cherry tomatoes
100 grams of sesame seeds
1 bell pepper
1 small onion
2-3 eggs
50 grams of flour
A few bunches of broccoli
A handful of spinach
Frying oil
A little butter
Salt, pepper to taste
For the sauce:


Oil
1 or
Pineapple half canned
Salt, pepper to taste
Method of preparation:

In a pot put 1 liter of water with two teaspoons of salt to boil. Peel the celery, carrots, onion and pepper and cut them into juliennes, then boil them with the broccoli bunches for about ten minutes. Then sauté them in a little butter, and at the end add a handful of spinach and season with salt and pepper to taste.
We leave them for another minute and that's it. Meanwhile, prepare the sauce cold. We make a mayonnaise from egg yolk and sunflower oil, in which, at the end, we add half of the canned pineapple, finely chopped with the blender.
Heat oil in a pan. We cut the chicken breast strips only with sticks, season them with salt and pepper and put them in flour, egg and sesame, then fry them in an oil bath until they become golden and crispy. Then in another pan sauté the cherry tomatoes in a little olive oil for two minutes. Place everything on a large plate, cover the meat with plenty of pineapple sauce and serve.


Recipe for tasty chicken slices

Among the tasty recipes with chicken breast that we enjoy from small to large are those simple, golden and delicious chicken slices, which can be prepared both in the pan, in an oil bath, and dietary, in the oven. In order not to face the fall of the breadcrumbs or the crust on the schnitzel, find out how to prepare it correctly.

In order to have some beautiful and slightly crunchy chicken breast slices, of that reddish color, it is imperative to need breadcrumbs, which will not allow soaking in oil or that ugly burning. A breaded chicken breast implies the need to use breadcrumbs, otherwise it can no longer be called breadcrumbs (bread comes from bread). The breadcrumbs can be made at home or bought ready from stores, where you meet it more and more often. When you cut your chest into oblique strips and do not leave them flatter and longer, you will get chicken legs or "fingers".

How to make tasty and brown snacks? The recipe for slices starts from washing the chicken pieces, after which each half of the breast is cut into two or three parts, depending on how big the meat is, taking care that they are as equal as possible. Then, season with salt and pepper on both sides and set aside to make the chicken schnitzel panada.

You will put in a bowl, a deeper plate or in casseroles white flour, beaten eggs well with a fork and a pinch of salt and breadcrumbs. To make a nice breaded schnitzel, first pass the chicken breast through the flour, then put it in the egg on both sides and then "dip" it in breadcrumbs, to be well covered on both sides. Shake each schnitzel from the chicken breast and place it on a tray, repeating the process with each piece. Thus, the kitchen stays cleaner, as do your hands, and it will be easier for you to fry or when you make the snacks in the oven.

For a chicken schnitzel with fried breadcrumbs, heat a larger cast iron pan in which you put enough oil to cover two fingers high, so that the preparation does not touch the bottom (it will burn). When the oil heats up over medium to high heat, put a few pieces of breadcrumbs with breadcrumbs inside and let it cook on one side for two minutes, then turn it over and leave it for another minute. The fluffy and golden chicken slices should result. You will remove each piece on paper napkins to absorb excess fat.

For baked chicken schnitzel, follow the same preparation steps, starting the oven at a medium temperature (180 degrees) to warm up. Put each piece of schnitzel in the oven on the tray and sprinkle with a little olive oil before inserting the baking tray for 15 minutes. When the time has passed, turn the chicken slices in the oven on the other side and let them brown for another 10 minutes. At the end you take them out on a plate and they are ready to serve the wonderful slices with breadcrumbs, golden and tasty.

You can also make, in addition to chicken schnitzel, pork schnitzel, beef schnitzel, turkey schnitzel or soy schnitzel, for example. And if you are interested in a Viennese schnitzel like at his mother's house, find out that it was made, originally, only with veal.


Chicken breast: tasty recipes and easy to prepare at home

Chicken meat is recommended in diets for weight loss, provided it is cooked properly, ie healthy. That is why it is recommended to try several combinations with chicken, tasty and friendly with the silhouette.

BUCHAREST, March 26 - Sputnik, Georgiana Arsene. Do you want to keep a diet or you simply like chicken / Then it's time to try at least one of the recipes below, prepared with chicken.

Spicy chicken and sweet potatoes

The secret is to cut the chicken into cubes, just like the sweet potatoes, and they must have a spicy taste. The spices would give the food a very attractive golden color, which goes visually with asparagus and sliced ​​pumpkin, notes dietetik.ro.

Greek chicken and specific yogurt

The chicken breast must be prepared whole, boiled or grilled, and the sauce must be made very carefully, because it is the basic ingredient. It is preferable to choose Greek yogurt and add fresh parsley, diced cucumbers and crushed garlic. Don't forget about herbs.

Fried chicken with vegetables

Cut the chicken breast into cubes and fry in the pan together with the diced or whole vegetables, if they are small. The chicken will taste sweet thanks to the vegetables.

Put Fiesta with rice

This food looks like a salad, as the ingredients must be crushed so well that they cannot be distinguished on the plate. For this you have to abuse greens and vegetables according to your preferences, but you don't necessarily have to have a rainbow on your plate.

Asian-style chicken

Rice should not be missing here, on the contrary, it should be mixed among vegetables and chicken breast cut into strips and cooked. Watch out for oils and sauces.


Breaded chicken breast

It is prepared quickly and is delicious. to the liking of children and not only. It can also be prepared in the oven in a tray in which we spread baking paper.

  • 500 g boneless chicken breast
  • 3 eggs
  • 2 tablespoons mustard
  • paprika
  • salt
  • vegeta (homemade) or spices for chicken meat
  • ground pepper
  • 3-4 tablespoons flour
  • frying oil

Method of preparation:
We wash the chicken breast, dampen it with paper towels, then cut it into suitable large strips.
We put the pieces of meat in a bowl and season them with paprika, salt, ground pepper, vegeta or spices for chicken.
Cover the bowl and let the chicken pieces soak in the spices for at least 30 minutes. If it is too hot in the kitchen we can keep it in the refrigerator.
After this time, beat the eggs, add the mustard and a pinch of salt, then gradually add the flour and mix until the composition becomes like sour cream.
Pass the meat strips through this dough, then fry them in a pan with hot oil on both sides until nicely browned. We don't crowd them too much so that they don't stick together. The layer of oil should be about a finger in the pan.
When they are ready, we take them out on paper towels to absorb the excess oil. Do the same until we finish frying all the chicken pieces. We serve them hot or cold with different sauces or salads. Delicious!
If you like the recipe, please leave me a comment (comments section below). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (comments section below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
May it be useful to you!
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If you want, you can join the group "Goodies from our kitchens" to cook and consult together.
Here you can find more recipes with APPETIZERS / side dishes.


Video: CHICKEN KATSU CURRY. Wagamama easy chicken katsu curry. Cook the book. Food with Chetna (July 2022).


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