How to cook chicken schnitzel in the oven. Step-by-step recipe for making chicken schnitzel How to make chicken schnitzel

Schnitzel is a German dish that has long won a good name for its golden crust, well-fried in a large amount of butter. You and your guests will not confuse its spicy and juicy taste with anything else. So it will certainly become a real trump card on your holiday table.

Today we will learn how to cook schnitzel from chicken breast. Despite the fact that this dish must be prepared from a whole piece of filleted meat, we will look at the chopped version. I was lucky enough to get this recipe from a friend. He's already saved her holiday table more than once. The main secret lies in simplicity, as well as in the minimum time required for preparation. This chicken schnitzel can also be easily cooked in the oven.

How to choose ingredients

For cooking we will need fresh meat. To determine the freshness of the breast, you must first smell it (the smell should not be pungent and smell like rotten meat). You also need to press your finger on the fillet: if the mark disappears, it means the chicken is fresh; if not, it means it has already been frozen.

When buying cheese, it is best to choose copies with a rind without cracks or white spots. Also pay attention to the color of the product(it should have a milky natural color). However, we should not forget that summer cheeses are more yellow due to the large amount of carotene, which is found in fresh grass, which is the main food of cows.

Kitchen appliances and utensils: A knife for finely slicing meat, a coarse grater, a garlic press, a cooking spoon.

Ingredients

Step-by-step preparation

To prepare chicken schnitzel with cheese, first we need to thoroughly wash 2 breasts, chop them finely and place them in a deep container.
Beat two raw eggs into the chopped fillet.
Finely chop 25 g of herbs and parsley. We send them to the meat.
Add 75 g of flour to the dish.
Pepper and salt to taste.

Grate 150 g of hard cheese on a coarse grater. Place it in a dish.

Pour vegetable oil into a frying pan heated over high heat. You don’t have to feel sorry for it, since the dish is usually fried in a large amount of oil.
Using a cooking spoon, form the schnitzels and place them in the frying pan.
Over medium heat, fry the schnitzels on both sides until golden brown (cook for about 3 minutes on each side).
Juicy and delicious schnitzels are ready! All that remains is to prepare them for serving.

The same method is suitable for cooking.

Recipe video

If you have problems making chicken schnitzel, watch the video. With its help, you can check all the steps taken and get acquainted with the details of each stage of cooking.

How to decorate a dish

Traditionally, schnitzel is decorated with celery, lemon slices and tomato. Cherry tomatoes are also great for decoration. Don't forget about greens: cilantro, parsley, dill, lettuce or even a sprig of rosemary will perfectly complement the dish.

We don't skimp on oil. Traditionally, schnitzel should be cooked in a large amount of vegetable oil.
We use breadcrumbs. Then our dish will become even more juicy. To do this, it is best to use recently prepared crackers from a fresh loaf of bread.
Before frying, put the meat in the refrigerator for 10-15 minutes. This way, less juice will be released during cooking.
After frying, the schnitzel must be blotted with a disposable towel to remove excess fat.
Also for minced meat you can add a little lemon zest. This will add piquancy to it, as well as a slight bitterness.

Instead of garlic You can use finely chopped onion.
Before you start cooking, you can also marinate the meat in any way known to you. This way we will make it more piquant, and during frying it will retain its juiciness.

Schnitzel is an independent dish and it should be served without frills. However, you can always spice it up with a side dish.
In this case, a fresh vegetable salad is perfect. To prepare it we will need lettuce leaves, celery stalks and cherry tomatoes. You can also prepare a delicious salad with cucumbers.
The same side dish is suitable for.
Don’t forget about more satisfying serving options: boiled, fried potatoes, and rice will be an excellent addition to the dish.
More often, the schnitzel is simply wrapped in lettuce leaves, or even fried eggs with bacon are placed on top of the meat.

Other cooking options

Schnitzel is a dish with a very rich culture and history. It is worth noting that Each country has its own unique way of preparing it. However, today we will talk about homemade ways in which we could diversify the dish.
For example, it's very easy to experiment with a breaded chicken breast schnitzel recipe. After all breading can be prepared from any available means. Instead of regular flour, we use corn grits or completely replace the breadcrumbs with ground nuts and root vegetables. What can we say about spices, where you can also give free rein to your limitless imagination.
In the same way we can diversify the taste.
Since we are preparing a dish from minced meat, let's try to diversify the taste, adding pork or veal to chicken. Thus, we will get a juicy and satisfying schnitzel, the taste of which will be radically different from more traditional options.

Let us know in the comments if you liked the chicken schnitzel recipe. Share your cooking and filling options, and also tell us which schnitzels you tried.

A large, thin piece of breaded, deep-fried veal is a traditional Austrian dish. But you can make schnitzel from other types of meat, fish and even vegetables. Chicken breast schnitzel turns out very tender and juicy. It’s not at all difficult to prepare such a tasty and satisfying dish. And if you add herbs and spices, the dish will sparkle with completely new colors.

Simple chicken breast schnitzel

The simplest, classic recipe will not take much time, and everyone who tries it will like its taste.

Ingredients:

chicken fillet – 500 gr.;
breadcrumbs – 80 gr.;
egg – 1 pc.;
oil – 250 ml;
salt;
pepper, spices.

Preparation:

Wash the chicken breasts, pat dry with a towel and cut lengthwise into two parts.
Beat with a hammer so that the thickness of each piece is uniform and very thin.
Be careful not to tear the chicken pieces.
Salt and pepper each piece on both sides.
If desired, you can use the spices you like.
In a shallow bowl, beat the egg and add a little water or milk.
Dip a piece of chicken into the egg, then roll in breadcrumbs and repeat until the crust is firm.
Place the prepared schnitzel in hot oil and fry on both sides until golden brown.
Place the finished piece in a colander or on a paper towel to remove excess oil.

Serve with any side dish, or just a light salad and a slice of lemon.

Chicken breast schnitzel breaded with nuts

The most tender meat in a delicious nut crust can be prepared for dinner with the family, and as a main course for the holiday.

Ingredients:

chicken fillet – 500 gr.;
walnuts – 80 gr.;
oil – 250 ml;
lemon – 1 pc.;
honey – 1 tbsp;
hot pepper – 1/2 pcs.;
flour – 2-3 tbsp;
egg;
salt, spices.

Preparation:

Wash the chicken breasts and cut them lengthwise.
Beat lightly until the thickness of the pieces becomes uniform.
In a bowl, mix lemon juice, honey and finely chopped hot pepper. You can use hot chili sauce or Tabasco.
Stir the marinade, add salt and dip the chicken pieces into it.
Heat oil in a frying pan.
Fry the peeled nuts in a dry frying pan and grind them in a blender.
Place flour on one plate and nut crumbs on another.
In a separate bowl, stir the egg with a little water.
Remove a piece of fillet from the marinade, roll in flour, then dip in the egg mixture and roll in nut breading.
Fry on both sides until golden brown and transfer to a towel.
Serve schnitzels with a side dish of boiled rice or vegetable salad.

You can serve it on a large platter on a festive table, garnished with lemon slices and fresh herbs.

Chicken breast schnitzel with cheese

Melted cheese can decorate any dish, and tender chicken in a crispy crust baked in the oven is a win-win option for any occasion.

Ingredients:

chicken fillet – 500 gr.;
breadcrumbs – 120 gr.;
egg – 1 pc.;
oil – 150 ml;
cheese – 70 gr.;
flour – 2-3 tbsp;
salt, spices.

Preparation:

Wash the fillet and cut lengthwise. Lightly beat, salt and sprinkle with spices.
In a bowl, stir the egg with a spoonful of cold water.
Heat a frying pan with enough oil.
Grate the hard cheese on a coarse grater.
Dip a piece of chicken in the egg and roll in flour. Dip back into egg mixture and coat in breadcrumbs.
Fry on both sides until cooked and transfer to a baking sheet.
When all the pieces are ready, sprinkle them with grated cheese and bake in a preheated oven for about a quarter of an hour.

When the cheese crust is browned, transfer the chicken to a plate and serve with any side dish or simply with slices of fresh tomatoes and cucumbers.

Chopped chicken breast schnitzel

Schnitzel can also be prepared from chicken fillet, chopped into small pieces.

Ingredients:

chicken fillet – 450 gr.;
onion – 1 pc.;
egg – 1 pc.;
oil – 150 ml;
mayonnaise – 50 gr.;
flour – 2-3 tbsp;
salt, spices.

Preparation:

Wash the fillet, remove the films and cut into small pieces with a sharp knife.
Peel the onion and chop very finely with a knife or blender.
Salt, add spices, egg and mayonnaise.
Add flour or starch until the mixture becomes sticky.
Mix thoroughly, cover with cling film and leave in the refrigerator for several hours.
Heat a frying pan with vegetable oil.
Using a spoon, spoon the mixture into the pan, forming flat schnitzels.
Fry on both sides until golden brown.
Place in a colander to drain off excess oil.
Serve chopped schnitzels with mashed potatoes or rice.

When serving, you can sprinkle the schnitzels with fresh herbs.

Chopped chicken breast schnitzel with cheese and garlic

If you add grated cheese to the chicken pieces, the schnitzels will turn out very aromatic and juicy.

Ingredients:

chicken fillet – 450 gr.;
garlic – 1-2 cloves;
egg – 1 pc.;
cheese – 100 ml;
flour – 2-3 tbsp;
salt, spices.

Preparation:

Wash the chicken fillet, remove the membranes and cut into small pieces.
Season with salt, add ground pepper, egg and coarsely grated cheese.
Stir, squeeze out the garlic and add flour or starch for viscosity.
Let sit in the refrigerator and then form into flat cakes, shaped like thin schnitzels.
Fry in hot oil on both sides until golden brown.
Serve the juicy chopped schnitzels hot, and prepare rice or potatoes as a side dish.

Before serving, the plate can be decorated with herbs and fresh vegetables.

Chicken fillet cooks very quickly, and if you use the recipes proposed in the article, you will eat the schnitzels in a matter of minutes. This tender and juicy dish is also suitable for a romantic dinner, if you prepare a green salad with a light dressing of lemon juice and olive oil as a side dish. Bon appetit!

It is no secret that any meat, including poultry, can be prepared in a thousand ways, but the most delicious dish is the one that reveals the natural taste of this product. Chicken schnitzel in the oven is one of these dishes, the recipes for which we will go through with you today. This fairly common dish is so simple and at the same time ingenious that it will definitely be appreciated by both lovers of haute cuisine and supporters of home cooking.

Chicken schnitzel, classic recipe in the oven

The most famous variation of the recipe for this dish includes very few ingredients - the main role is given to the chicken fillet, which is coated in breading. We will make some additions that will prevent the meat from drying out.

Ingredients

Chicken loin – 4 pcs;
Iodized salt – 1 tsp;
Large eggs – 3 pcs;
Black pepper - to taste;
White bread crumbs - 1.5 cups;
Sunflower oil – 6 tbsp;
Paprika – 2 tsp;
Granulated garlic – 2 tsp;
Ginger – 1 tsp.

How to bake chicken schnitzel according to the classic recipe

First of all, we will make aromatic oil and let it infuse. Pour sunflower oil into a small container, add paprika, garlic and ginger and stir until the mass becomes homogeneous. Set aside.
Now let's look at the fillet. If you took ready-made brisket halves, then simply rinse them, remove the films, cartilage and small bones, if any remain. If you took a brisket, then also remove the skin and disconnect the fillet so that it is not damaged.
Dry each fillet with paper towels and cut horizontally into layers. From large pieces you will get approximately 3 schnitzels 1 centimeter thick.
Cover each piece with cling film or put it inside a plastic bag and beat it with the flat side of a hammer or a rolling pin on each side.
After this, each piece of chicken should be sprinkled with salt and pepper and grated a little.
Break the eggs into a deep bowl and beat with a fork.
Pour breadcrumbs into another bowl.
We cover the baking tray with paper or foil, which we grease with a little vegetable oil (it is better to take the one we have prepared).
Dip a piece of chicken fillet first into the egg mixture, then roll it in breadcrumbs. If you want the layer of crackers to be thicker, then dip it into the egg and breading again.
Shake off the excess crackers and place the schnitzels on a baking sheet, while setting the oven to warm up to 190-200 degrees.
Lubricate the surface of the breaded schnitzels with our oil (it’s convenient to use a brush for this) and send them to bake in the oven for 15-20 minutes.

Ready-made schnitzels can be served immediately, rather than laid out on a paper towel, since they are not at all greasy. If you wish, you can replace regular oil with olive oil, so the meat will be even more aromatic and its taste will be more refined.

Schnitzel from chopped chicken meat in the oven

If you really love the combination of chicken and cheese, then you will definitely like this recipe. Here we will process the whole meat a little, but we will not turn it into minced meat, but chop it coarsely.

Ingredients

Chicken fillet – 4 pcs;
Large eggs – 2 pcs;
Hard cheese – 300-400 g;
Premium flour – 6-7 tbsp;
Salt and spices - to taste;
Breadcrumbs - 1.5 cups.

How to cook chicken schnitzel in the oven

Remove fat, membranes and cartilage from chicken meat. We also check the fillets for the presence of small bones, which sometimes remain on the side surface of the pieces.
We wash the fillets and blot them with napkins or a towel to remove excess liquid.
Using a large knife or hatchet, chop the meat not very finely. Leave pieces about half a centimeter in size. It is strictly forbidden to use a meat grinder or blender, as this will prevent you from feeling the structure of the meat.
Set the chopped chicken aside and work on the cheese. Grate it on a coarse grater.
Beat the eggs in a separate small bowl until smooth and pour into a deep container.
We also add chopped meat and cheese here. Add a little salt (cheese also adds saltiness, remember this), pepper and add your favorite spices. Additionally, add flour here and mix everything well.
Line a baking tray with foil or baking paper and grease a little with oil. Preheat the oven to 200 degrees.
We form something like cutlets from the chopped mass, roll in breading and place on a baking sheet. Lubricate them on top with a brush with a small amount of oil and put them in the oven for about 20-30 minutes.
Take out the schnitzels when they are browned and let them cool slightly.

Due to the fact that we used minced meat rather than minced meat, the taste of cheese and chicken will be felt separately from each other. In addition, a small amount of meat juice will remain inside each chopped piece, and therefore, in general, such schnitzels will turn out very juicy and aromatic, especially while they are hot.

Baked minced chicken schnitzel

Ingredients

— 800 g + -
— 200 ml + -
— for lubricating the mold + -
- 1 glass + -
Pour the remaining flour into a container, breadcrumbs into another, and break the eggs into a deep bowl. We beat them with a fork.
Cover the baking sheet with foil or paper and grease it with a little vegetable oil. Set the oven to warm up to 190 degrees.
With wet hands, form small cutlets, dip them first in flour, then in egg, and then in breadcrumbs. Place on a baking sheet.
Place the baking sheet in the oven and bake for 20 to 30 minutes.

By preparing this chicken schnitzel in the oven, you will, of course, deviate a little from the original recipe, but such a dish is not at all similar to ordinary cutlets. The dish turns out juicy and aromatic, as if it was prepared from whole meat, and its structure is incredibly tender.

How else can you cook chicken cutlets?

Dishes made from minced meat, such as cutlets, are prepared all over the world, but only here such a dish has acquired national status. Today the portal “Your Cook” will share with you its experience in preparing incredibly tasty chicken cutlets with various additional ingredients.

If anyone thinks that chicken breast always turns out dry, then I want to make you happy. Breaded chicken schnitzel made from chicken fillet turns out juicy, unless of course you overcook it.

The secret of this dish is simple. Thanks to the breading of breadcrumbs, the meat itself is not fried, but baked in its own juices. The meat juice does not go anywhere, which keeps the meat juicy.

I recommend serving baked potatoes or vegetable stew as a side dish for chicken schnitzel.

Ingredients for 1 serving

Chicken fillet 150 gr.
Chicken egg 1 pc.
Wheat flour for coating.
Breaded breadcrumbs for coating.
Salt and pepper to taste.
Vegetable oil 20 ml.

Cooking juicy chicken schnitzel

Preheat the oven to 180°C.
Beat the chicken fillet. To do this, lay cling film on the board, place chicken fillet on it, cover with cling film on top and beat it with a hammer or hand. Salt and pepper the chicken on both sides.
Prepare three containers, pour flour into one, breading into another, and break a chicken egg into the third and beat it thoroughly.
Roll the beaten chicken fillet in flour, then dip in the egg on both sides, and carefully, pressing with your hand, roll in breadcrumbs.
Pour oil into a frying pan and place over medium heat. When the oil is hot, place the chicken schnitzel in it and fry on both sides until golden brown. Place the fried schnitzel in the oven for about 3-5 minutes. The readiness of chicken schnitzel can be determined by the appearance of a white, foamy coating on the breading.
Blot the finished chicken schnitzel with a paper napkin to remove excess fat. Serve to the table.
Bon appetit!

Good to know

The cling film is placed under the bottom of the chicken so that it does not tear when beating.
Chicken breast is first rolled in flour so that the chicken egg sticks to the meat better.
Chicken schnitzel can be made double breaded. This will make it even juicier and more satisfying.

Unlike the usual meat schnitzels, which are common in world cuisines, chicken schnitzel, by and large, differs from them only in the type of meat, and, well, in the method of preparing it and the frying time. Otherwise, chicken schnitzel is prepared using the same technology and using the same ingredients.

It is generally accepted that schnitzel is a thinly cut layer or layer of meat. Quite often, if the meat is cut very thin, it does not even require additional beating. A distinctive feature of schnitzel is its breading of biscuits, bread crumbs, or, very often, of very complex breading mixtures, which may contain grated cheese, spices, finely chopped spicy vegetables, etc.

A meat dish very similar to schnitzel -. The difference between them is the breading. Escalopes are the same thinly cut layers of meat, fried on the grill or in hot oil. Local, or, as they say, local types of similar dishes made from thinly cut meat are found in many world cuisines. Czech rzyzek, hunting and Hamburg schnitzel, Milanese cutlet, Bulgarian prazhols - for all their similarity and simplicity, the dishes turn out completely different.

Chicken schnitzel is most characteristic of Australia, where it is one of the most common dishes and can always be ordered in pubs. Like the one made from veal, properly cooked chicken schnitzel should have a very pleasant golden or even orange tint of crispy crust.

The most important ingredient for a tasty chicken schnitzel is the breading. Often, which is upsetting, few people prepare the breading themselves, preferring store-bought ones, which consist of who knows what. But making high-quality breadcrumbs is not difficult.

Looking through various recipes, you will notice that a significant number of recipes are limited to the recommendation to prepare chicken schnitzel from minced meat. Something close to - yes, it's tasty, but it's not chicken schnitzel. And using flour rather than breadcrumbs as a breading is unlikely to produce that amazing schnitzel color that distinguishes it from other meat products.

Ingredients (2 servings)

Chicken fillet 2 pcs
Chicken egg 1 piece
Dried French baguette 0.5 pcs
Butter as needed
Salt, black pepper spices

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Chicken schnitzel. Step by step recipe

Chicken schnitzel can be prepared from boneless chicken fillet or thigh. But using fillet is preferable. As a rule, fillets can be cut into a larger layer. And schnitzels, made from any meat, are famous for their large size. You can buy already cut chicken fillet, but it is impossible to predict in advance how well it will be cut from the carcass - it may turn out that the fillet will fall apart into several pieces.
Fresh chicken fillet - white meat
It is much more convenient to buy a chicken carcass and cut the fillet yourself and remove the skin from it, remove the bones and cartilage. The chicken fillet is quite thick, so before beating it, you should cut it in thickness so that the meat spreads out like a book, and only then beat it. Chicken meat is very tender, and any force when beating will cause it to separate and lose its shape. You need to beat the chicken fillet very easily and from the inside, preferably with the block of a knife or the side of a meat hammer.
As a result, the beaten chicken fillet should increase significantly in area and become 5-6 mm thick. Transfer the battered layers of chicken to a large plate, battered side up. Lightly salt and pepper the meat.
Thinly pound chicken fillet
Prepare the breading. As a breading for chicken schnitzel, white bread crumbs are used, often called biscuits. Making breading couldn't be easier. Just grate half a dried French baguette and sift the crumbs through a sieve or mesh colander. That's all. If desired, you can first cut off the outer crust from the baguette, then the crumb will be white.
Place the contents of the chicken egg into a wide bowl and lightly beat it with a fork. Dip the beaten chicken fillet into the egg and roll very thoroughly in the breading. Meat moistened with egg can hold quite a lot of breadcrumbs. Therefore, it is worth preparing more breading than necessary. By the way, the remaining breadcrumbs are perfect for pork cutlets, but it is better to store the breadcrumbs in the refrigerator - at room temperature they will quickly turn bitter.
Dip fillet in egg and roll in breading
Melt 50g butter in a large flat-bottomed frying pan. The breading actively absorbs hot oil during frying, so you will most likely have to add butter. When the butter is melted and bubbling, reduce the heat to medium-high. Place breaded chicken schnitzel in heated oil and fry for 2-3 minutes. It is necessary that the surface of the breading becomes golden and begins to darken.
Place fillet in hot butter
Immediately turn the chicken schnitzel over and add a knob of butter if necessary. Fry the chicken schnitzel on the second side until golden brown and immediately reduce the heat under the frying pan - below medium, or even less. Turn the meat over and continue to cook, turning frequently. The chicken needs to be cooked through and the breading is crispy and golden orange. This is important!
Fry the schnitzel until cooked and golden brown.
The chicken is fried very quickly; a well-cut chicken schnitzel is fried for about 10 minutes. As a side dish for chicken schnitzel, mashed potatoes with the addition of milk and butter go extremely well. I recommend adding pickled gherkins and cherry tomatoes. A slice of lemon will not be superfluous - many people like to pour lemon juice over the schnitzel.