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 chicken meat, finely beaten, is breaded in fine breadcrumbs, then browned in a pan in a mixture of…
Ingrédients pour 5 parts
- 1 egg
- 500 g. chicken breasts
- 100 g. breadcrumbs
- 50 g. flour
- 1000 ml. frying oil
Ustensiles
- deep fryer
- fork
- 2 hollow plates
- meat hammer
- 4 paper towels
Préparation
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Trim the fillets, removing tendons and white bits of fat
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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.
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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.
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The more similar the pieces are in thickness and size, the easier the cooking will be and the more uniform the result.
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Roll the pieces in flour and season with salt and pepper.
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We prepare two plates: in one, break the egg and make an omelet, pour the breadcrumbs in the other plate.
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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.
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We put it in the fryer
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The schnitzel is cooked when it has a nice golden brown coating
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Place it on paper towel to soak up a little oil, then enjoy!