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Chicken Schnitzel

Chicken Schnitzel

Ingredients:                

Chicken fillet         200 gr,             

Bread crumps         400 gr,             

Flour         400 gr,             

Egg         2,             

Mustard powder         8 gr,             

Ginger powder         8 gr,             

Salt         8 gr,             

Pepper         6 gr,             

Lemon         70 gr,             

Dill         10 gr.

       

Preparation: Cut the chicken fillet in half, place on a board, cover with plastic wrap and beat gently (so that the meat does not crack). Soak tenderized chicken fillet in brine and keep for at least 20 minutes. At the same time, prepare the ingredients for the breading: bread crumps in one bowl where you will mix ½ of the dry ingredients (spices, in the quantities indicated in grams) and salt, in the other bowl – flour and mix the remaining dry ingredients, in the third bowl add eggs, salt, and mix well. After keeping meat, make a consistent breading (egg, flour, egg, bread crumps). Heat the oil in a saucepan up to 160 degrees. Put the schnitzel in the pan and cook for 5-6 minutes. Transfer the cooked schnitzel to the desired dish, add coriander (or any herbs, if desired), squeeze above the lemon to taste and enjoy.

See also

Chicken fillets with Zucchini

Chicken fillets with Zucchini

Recipe is available in Georgian Language. 

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Chicken neck fried in thin dough

Chicken neck fried in thin dough

Ingredients:                

Chicken neck         200 gr,             

Flour         100 gr,            

Corn starch         50 gr,             

Egg         1,             

Water         50 gr,             

Garlic powder         10 gr,             

Ginger powder         10 gr,             

Cumin         8 gr,             

Spring onions         10 gr,             

Lime         20 gr,             

Coriander         10 gr,            

Mexican hot pepper         8 gr.       

 

Preparation: Make thin dough with flour, corn starch, eggs, spices and water (mix the dry ingredients well with the liquid ingredients), leave for a while to flavor tastes. Process the chicken neck, removing excess fat. Pour oil in the pan and heat up to 160 degrees. Roll the processed chicken neck in the dough and carefully dip it in the oil, wait for 7-8 minutes and after cooking transfer it to the paper to get rid of the excess oil. Transfer the dish to the desired plate, add spring onions, Mexican hot pepper, squeeze upon the lime to taste and enjoy.

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Chicken in Wine

Chicken in Wine

Ingredients (4 servings): 

1 chicken (1.3 kg), 

150 g smoked ham, 

4 thyme branches, 

2 bay leaves, 

1 tablespoon oil, 

3 tablespoons butter, 

2 tablespoons flour, 

0.5 L.Red wine, 

200 g. Mushrooms, 

200 g. Onions,  

Shallots, 

Fresh Parsley, 

Salt,

Pepper.

 

Preparation: Cut the chicken, rinse with cold water and dry. Sprinkle it with salt and pepper. Chopham. Wash greens in cold water. Heat oil and 1 tablespoon butter in Casserole. Add ham and fry. Remove the ham and add chicken pieces fry them until golden and remove. Pour the flour in remaining oil and slightly fry. Add the wine and bring to boil. Then put in the chicken pieces and add the thyme and bayand cook for 25 minutes on low heat. Clean onions. Wipe the mushrooms. In the remaining butter add mushrooms and onions and cookfor 2-3 minutes. Turn the heat to low and cook for additional 10 minutes. Add the ham and toss, then add this mix to chicken and toss.Cook for additional 25 minutes. Finally, sprinkle with parsley.

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