Curry Crumbed Chicken Schnitzels Recipes

CHICKEN SCHNITZELS

Steps:

• In a deep fryer or skillet, heat oil to 365 degrees. Place the flour and bread crumbs on separate plates. In a medium bowl, mix together the egg and milk. Diagonally slice the breasts and/or thighs 1/2-inch thick. Between waxed paper, pound to 1/3-inch. Dredge chicken in the flour and shake off the excess. Dip into the egg mixture to coat, then dredge in bread crumbs. Working in small batches, fry for 3 or 4 minutes on each side until golden brown. Remove from the oil with tongs and drain well on paper towels.

BAKED CHICKEN SCHNITZEL

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
• Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
• Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
• Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
• Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL

Steps:

• Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
• Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
• Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
• Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.

CLASSIC CHICKEN SCHNITZEL WITH SMASHED CUCUMBERS

Steps:

• Smash cucumbers with a rolling pin on a large cutting board, to split them open. Break into bite-size pieces. Smash the green beans and toss them with the cucumbers, salt and garlic and drain in a colander for 10 minutes.
• Make the chicken: Line a baking sheet with parchment paper. Place the eggs, panko and flour in 3 separate shallow bowls. Season the flour with cayenne, and whisk. Season the chicken generously with salt and pepper. Heat a thin layer of oil (about 1/8 inch) in your largest skillet.
• As oil heats, dip the chicken breasts, one at a time, into the flour. Shake off any excess and dip into the eggs, turning to coat evenly. Shake off the excess and dip into the bread crumbs, gently pressing the panko so it adheres. Holding the chicken gently by the ends to keep the coating intact, transfer to the lined baking sheet.
• When the oil sizzles, add the chicken, two at a time (if there's space for them to fit completely flat, without overlapping) and swirl the pan to help the oil reach the sides and top of the chicken. When the bottom is golden brown, about 3 minutes, flip the chicken and swirl the pan again, cooking until both sides are golden brown, about 3 minutes more. When the chicken is golden brown and just cooked through, transfer to a paper towel-lined plate and sprinkle with salt. Repeat until all the chicken is cooked.
• Toss the cucumbers, green beans and garlic with the harissa. Serve alongside the hot schnitzel with a lemon half for squeezing all over.

CHICKEN SCHNITZEL RECIPE BY TASTY

Steps:

• On a cutting board, slice the chicken breasts in half horizontally, creating 2 thin pieces. Place the chicken breasts, 1 at a time, in a large zip-top bag. Use a meat mallet to pound the chicken to ¼-inch-thick. Transfer the chicken to a cutting board and blot dry with a paper towel. Season the chicken on both sides with salt and pepper.
• In a shallow bowl, whisk together the flour, 1 teaspoon salt, and 1 teaspoon pepper. In another shallow bowl, beat the eggs. Add the panko to a third shallow bowl.
• Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko, making sure all sides are covered. Transfer the chicken to a clean cutting board.
• Heat the vegetable oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the chicken and cook until golden brown, 2-3 minutes per side. Transfer the chicken to a paper towel-lined plate and season with salt. Serve the chicken schnitzel with lemon wedges and garnish with parsley.
• Enjoy!

CURRY SCHNITZEL

Steps:

• Beat the egg.
• Mix into dry ingredients.
• Divide mixture among the schnitzels and roll up.
• Put in baking or roasting dish and pour over a can of your favourite Supermarket Curry Sauce.
• Cover with tinfoil.
• Cook in medium heat over for just over an hour or until cooked.