A mixture of ground chicken or tuna, shaped with wet hands into flat schnitzels, coated in crumbs (sometimes first in egg) and fried in a skillet until golden on both sides.
Mix the ground chicken with the egg, breadcrumbs, salt and black pepper until evenly combined.
For the Crispy Coating
2
On a flat plate, mix the crumbs with the paprika and salt.
To assemble
3
Wet your hands and shape the mixture into flat schnitzels 1 cm thick.
💡Wet hands don't stick to the mixture, and the schnitzel comes out smooth and evenly thick: that way it cooks through before the coating browns too much.
4
Coat each schnitzel in the coating on both sides, pressing lightly so it sticks.
5
Heat the oil in a skillet over medium-high heat. Fry the schnitzels 3–4 minutes on each side, until golden and cooked through.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
6
Place the schnitzels on paper towels.
Paper towels
457calories
35 gprotein
30 gcarbs
22 gfat
● protein 31%● carbs 26%● fat 43%
Per serving (192 g), of 4 servings
For the Meatball mix · For the Crispy Coating · To assemble ·
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Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Frying oil: measured in cup in this recipe: 1 cup = 218 g · 886 kcal per 100 g · More about Frying oil →
🔧 Tools needed (2) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
🧻 Consumables: Paper towels
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