GOLDEN CHICKEN SCHNITZEL
Chicken is high in a variety of essential nutrients and can be a great supplement to a well-balanced diet. As chicken is low in calories but high in protein, it can help you maintain a healthy weight. Increased protein intake has been proven to satiate, aid weight loss and preserve lean body mass.
- 450 gram boneless skinless chicken breasts
- 1/2 cup flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 tbsp. CLASSIC Spice blend
- 1 tbsp sesame seeds (optional)
- Oil for frying, avocado oil or grapeseed oil both work well
- Fresh lemon wedges for garnish
- Place the breast on the cutting board with the smooth side up. Determine the breast's thickest round edge. Place your hand flat on the breast's top. Slicing roughly three quarters of the way into the breast, slice carefully horizontally into the thickest round edge (dividing top half of breast from bottom). Make sure you don't cut all the way through.
- Unfold the breast to show two sides that are symmetrical (this is a "butterfly" of the breast). To divide the breast into two equal pieces, cut it down the middle. When you're done with the pound of chicken, you should have four breasts of roughly comparable size, plus a few tenderloins.
- Place a 2- to 3-foot-long strip of plastic wrap across your kitchen counter. Place the chicken breasts and tenderloins on the plastic wrap, leaving a 2-inch gap between them. Sandwich the meat between two layers of plastic by covering the breasts with another strip of plastic.
- Pound the breasts thin using the flat side of a mallet until they are uniformly thin, about 1/8 inch thick throughout.
- Place all of the pounded tenderloins and breasts on a tray. On the counter, arrange three wide, shallow bowls and a huge empty plate. Place the flour in the first bowl. In a separate bowl, beat the eggs with 2 tsp water until completely combined. Stir together the breadcrumbs & CLASSIC Seasoning Mix in your third bowl until thoroughly combined. Place an empty plate beside the schnitzels that will be coated.
- Fill a skillet or sauté pan with oil until it's deep enough to fry (12 inch). Slowly heat the oil over medium heat. While the oil is heating up, dredge each breast in flour before dipping it into the breading bowls.
- Next, dip the floured breast in egg until well coated.
- Finally, add the egg-coated breast to the breadcrumb mixture in the mixing bowl. Using a dry hand, evenly coat the breast in breadcrumbs. Repeat with the remaining tenderloins and breasts.
- The temperature of your frying oil should be around 350 degrees F - heated but not so hot that it smokes or splatters. If you have a tenderloin on hand, you may use it to test the temperature of the oil. Single-layer batches of coated breasts should be fried until golden brown on both sides. Cooking the schnitzels should take about 2-3 minutes per side if your oil is at the proper temperature.
In a regular-sized skillet, don't fry more than two breasts at a time, or the oil temperature will drop and the schnitzels will get greasy. The schnitzels will absorb very little oil and cook light and crisp when the oil is at the proper temperature.
Serve Chicken Schnitzels with green salad and enjoy!
WHY THIS IS GOOD FOR YOU
- High source of protein
- Rich in several minerals like phosphorus and calcium
- Great source of tryptophan and Vitamin B5
- rich in zinc
- rich in vitamin B6
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