How on earth did I find a man who makes homemade chicken fingers on the reg … AKA the way to my heart ?! I want to thank my future mother-in-law for teaching this man about the beautiful things in life.
If you’re a meat eater and chicken fan, this is a simple, budget-friendly recipe that is fun for the whole family. It is often served in Israel and Vienna. So imagine you are traveling through a distant country while eating. You need a food processor to grind the bread, and although I would never recommend breadcrumbs bought in the store, you would essentially avoid the need for a food processor if you go this route. Chicken cutlet is usually served with lemon juice, but the American in me can’t help reaching for the ketchup. Some opt for a side of french fries, but we always had it over a salad (recipe below).
1 pound boneless skinless chicken tender (or chicken breast to be cut in tenders)
3/4 cup of flour
1/2 cup milk
2 cups breadcrumbs
1/4 tsp salt
Pepper to taste
Vegetable oil for frying
- Cut off any pieces of fat from the tenders or breasts and place the whole chicken on a plate. If you have breasts, you need to cut them off. Put your hand on your chest. Carefully and horizontally cut into the thickest round edge, cut about three quarters of the way into the chest and unfold the chest in two symmetrical halves (a “butterfly” of the chest). Slice the middle to separate the breast into two equal pieces. If necessary, hammer the pieces until they are uniform in thickness.
- Place three wide bowls and a large empty plate on your countertop. Add the flour to the first bowl. In your second bowl, mix the eggs well together with 1/2 cup milk and 1/4 tsp salt. Add the breadcrumbs in your third bowl. Place an empty plate for your coated schnitzel nearby.
- Pour oil into a pan or frying pan until it is deep enough to fry (approx. 1 cm). Heat the oil slowly over medium heat.
- While the oil is being heated, dip each breast individually into your bowls, starting by coating each schnitzel with flour, then the egg mixture, and finally the breadcrumbs. It is probably a good idea to wash your hands off of the content before repeating the process for the remaining offers.
- Add the cutlets to the oil at 350 degrees F over medium heat. The oil should not be so hot that it smokes or splashes. Fry the tender in single-layer batches on both sides until golden brown. Cooking the schnitzel should take about 2.5 – 3 minutes on each side.
- Place the cutlets on a drying rack (or on a plate lined with paper towels) to drain off excess oil. Pro tip: Keep the first batches of schnitzel warm and crispy by placing them in the oven at the lowest setting (ours is 170 F).
- Sprinkle the schnitzel with additional salt as desired. Serve hot with lemon wedges or your favorite spice. All of the food pictured below was purchased from Trader Joe and was very friendly in the bank account. Excellent pairing: Upper Eden, Pinot Noir!
Bag of mixed greens with chopped tomatoes, avocado and dressing.
The only salad dressing you should do
1 tablespoon of balsamic vinegar
1 tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp onion powder
1/8 tsp garlic powder
1/4 tsp freshly ground black pepper
1/3 cup of plain yogurt – Greek is fine, but regular is better
Mix all the ingredients in a small bowl and whisk together. Throw with mixed greens and enjoy!
Note: We are not the author of this content. For the Authentic and complete version,
Check its Original Source