Chicken cutlets with parmesan cheese are one of the recipes for preparing chicken meat, which you will never get bored. Exceptionally a delicious meal, both for lunch and dinner.
You can make chicken schnitzel from chicken white meat or drumstick, of course, without skin and bones.
Chicken Schnitzel with Parmesan - Recipes and Cookbook online
Chicken cutlets with parmesan cheese are one of the recipes for preparing chicken meat, which you will never get bored of. An extremely tasty meal, both for lunch and dinner.
- 1,5 kg chicken breast (or chicken drumsticks, boneless)
- 0,75 cup flour
- 2 pieces of eggs
- 1,5 cups of breadcrumbs
- 0,25 cup parmesan cheese (grated)
- 1 spoon of mustard
- so
- beaver
- 8 tablespoons of olive oil
- lemon
- Pour the flour into a deep plate.
- In a mixing bowl, beat the eggs.
- In another shallow bowl, mix breadcrumbs and Parmesan, and add salt and pepper, to taste. Mix well.
- The chicken cutlets should be about 1 cm thick. Season the chicken with salt and pepper to taste. Spread thinly with mustard.
- Breading of chicken cutlets: first dip the chicken cutlets in flour, on both sides, shaking off the excess. Then put in the beaten eggs, and let the excess drain slightly. Then put the breadcrumbs and Parmesan cheese in the mixture, pressing slightly on both sides. Set aside until you have seared all the steaks.
- In a frying pan, heat 6 tablespoons of olive oil. The temperature should be slightly higher than medium. Fry the steaks in several batches, and add the remaining 2 tablespoons of olive oil when the amount of oil is reduced. Fry the steaks until each side is golden brown (about 4 minutes each side).
- Leave the finished fried steaks on a paper towel to drain. Serve garnished with green salad and fresh parsley leaves, along with lemon wedges.
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