This is a recipe for schnitzel with tang

A good schnitzel is the cure for everything and everyone. You can’t go wrong with serving it. Whether it’s a Sunday lunch or entertainment, and the best part is that it’s great for kids too. We’ve added a little twist to our schnitzel recipe that gives it more flavor and a slightly different flavor. This schnitzel makes diners wonder how it managed to achieve the perfect crispness, acidity, and juiciness. It’s very easy to do too! Use it for your next family dinner or even an elegant dinner.

– 12 chicken breasts
– 3 eggs
– 1 cup all-purpose flour
– Breadcrumbs of your choice
– 1 lemon
– 2 teaspoons of Dijon mustard
– Olive oil / oil

Depending on how thin the chicken breast is, this step is optional. The thinner it is, the better. Place the chicken breast on a zipper or between two layers of plastic wrap. Then spray until fine, being careful not to break the breasts, just thin them out and tenderize them. Put the ingredients in different bowls, in a bowl the 3 beaten eggs, a bowl of flour and finally a plate with the breadcrumbs that cover the plate. Add the mustard to the beaten eggs and 3 pinches of the shell. Take each thin piece of chicken, rub it lightly in the flour, making sure it is evenly and well coated, then dip it in the egg mixture, and finally the breadcrumbs. Make sure the breadcrumbs are evenly coated and coat the entire piece. In a pan, heat the oil, making sure it is generous as it will need to be fried. When the oil sizzles, carefully place the ribs in the pan. Make sure to step back when the oil is hot and sprayed. Turn the schnitzels every 2 minutes if not completely submerged in the oil and continue until golden brown (about 5 minutes). When removing the cutlets, put them on paper towels or paper towels for oil. Season accordingly.

Serving Suggestion
To add a little more flavor, you can add salt, pepper, and paprika to your breadcrumbs mixture, which will give your schnitzels a little more flavor. We also recommend serving them with a dash of fresh lemon. Side dishes include salad, mashed potatoes, or French fries. Another option is green beans, which we recommend sautéing with fresh garlic and adding flaked almonds as well. These pages enrich your dish and can spice it up a little for any occasion. The ribs can be kept in the refrigerator for days and simply reheated. They taste as fresh as before! Mayonnaise and ketchup are a must. You can also add a little chili to the mayonnaise for an extra kick. However, this is not preferable because the flavor and mustard are already poured in. It should be noted that you can swap the chicken for beef, pork, or other fine meat, or whatever you choose.

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