Thin cuts of chicken, meat or fish (or whole drumsticks, for baking) go through the breading stations and are fried in a pan or baked in the oven until the coating is golden and crisp. Gluten-free version: Gluten-free breadcrumbs and Gluten-free flour blend.
Spread the gluten-free flour blend on a flat plate.
💡The gluten-free flour blend dries the surface, the egg sticks to it and holds whatever comes next. Without the gluten-free flour blend, the coating tends to peel off during frying.
2
Beat the eggs in a wide bowl.
Bowl
💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
3
Spread the crumbs on another flat plate and season with salt and black pepper.
To assemble
4
Place the cutlets between two sheets of plastic wrap and pound with a meat mallet to an even thickness of ½–1 cm.
⚙ Pound to an even thicknessMeat malletPlastic wrap
💡Even thickness is the secret: a cutlet that's thick on one side and thin on the other comes out dry at the edge and raw in the middle.
💡Pound gently from the center outward: the goal is even thickness, not the thinnest possible cut, and torn meat dries out as it cooks.
5
Pass each cutlet through the breading stations in order, pressing well so the coating sticks.
6
Heat the oil in a wide pan over medium-high heat and fry 3–4 minutes on each side, until the coating is golden and crisp.
⚙ 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.
7
Transfer to paper towels.
490calories
53 gprotein
31 gcarbs
15 gfat
● protein 45%● carbs 26%● fat 29%
Per serving (274 g), of 4 servings
For the Crispy Coating · To assemble ·
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⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Breadcrumbs: measured in cup in this recipe: 1 cup = 108 g · 370 kcal per 100 g · More about Breadcrumbs →
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)
Meat mallet· Also works: Rolling pin (Rolling pin or heavy pot, between plastic sheets)
Bowl· Also works: Pot (None)
🧻 Consumables: Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: More seafood · Meat slice in the pocket · Cheese-stuffed · Cherry tomatoes in the filling · Basil in the filling · Cream cheese in the filling · Garlic in the filling · Salt for the cutlets or filling · Black pepper for the cutlets or filling · Sun-dried tomatoes in the filling · Soak in hot water (minutes) (15) · Cheese slices: freeze before breading (minutes) (20) · Cheese: freeze after breading (minutes) (20) · Oil · In a tortilla (wrap) · Lettuce in the wrap · Cherry tomatoes in the wrap · Sour cream in the wrap · Mustard in the wrap · Lemon for serving · In a pita · Hummus in the pita · Sliced tomatoes in the pita · Cabbage in the pita · Serve with (Lemon) · Parsley on top · Cutting before breading (the chicken into bite-size pieces) · In a bun (burger) · Mayonnaise in the bun · Honey for serving · Sesame seeds for serving · Sweet chili sauce for serving · Paprika on the cutlets · Cheese on top, in the oven
Sign the schnitzel is done: the schnitzel is golden and crisp
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