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Chicken slices

Chicken slices

We wash the chicken breast (deboned and without skin).

Dab it with a napkin of excess water, then cut it into suitable pieces.

We beat each piece of chicken with the hammer of the slices, but not too hard, so as not to break them.

Season them with a little salt and pepper, on both sides.

Beat the eggs with a pinch of salt and pepper, and finally with a little dried dill (or parsley).

On a flat plate we put some white flour.

Pour oil into a pan, but not too little to fry the snails.

We pass each piece of chicken through white flour, beaten egg, again through flour and again through egg.

We release them in the hot oil.

We prepare them on the right heat, on both sides.

When they are ready, we take them out on some napkins.

Let them cool a bit and we can serve.

It's easy to prepare, isn't it? Then prepare them too:) !!!!!!



Articles containing the keyword: chicken snacks

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Chicken schnitzels

I have a problem with snails, be they chicken or pork. it does not look great, and the latter tend to have a darker color. I tried many kinds of oil and the problem persists.
Ideas? Tips?

The snails get that darker color due to the burnt oil. If we want flawless snails, then we will have to change the oil as soon as we notice that they start to darken in color.

Good evening,
I discovered your site with great surprise and pleasure!
I also have a question about snits:
-egg shell and flour comes off the slices
-do not turn brown (they are well cooked, but whitish)
See you soon!

Good evening! I'm not sure I understood the confusion properly :) The problem would be if it broke, but I guess the crust comes off the slices after they have been fried, otherwise the meat would have browned.
The meat of the snails has no way to brown, it is normal to remain whitish. Because this is exactly the purpose of the crust: to protect the meat and its juice.

Yes, I did not express myself properly. I mean, the crust that covers the schnitzel comes off the meat, it doesn't stick. And all this crust remains whitish, not browned. I like the snails to be golden brown.

Well, the crust can't stay whitish if it's fried properly. My main concern is that the snail crust does not brown too much, and you complain that it does not brown enough. :) The problem is solved simply, you keep them fried until they turn brown, it's inevitable, right?
And if you want to try a crust that has a better & quotadence & quot, you can try the one I used for snails pork.


  1. Put the eggs in a bowl and beat them until the yolks and egg whites are completely homogenous. Season the mixture with salt and pepper to taste. In another bowl, put the flour, and in a third bowl, the breadcrumbs mixed with the paprika.
  2. Then put the oil in the pan and let it heat up over low heat. Meanwhile, give the chicken pieces through beaten eggs, then through flour, and finally through breadcrumbs.
  3. Once they have been wrapped in a homogeneous layer, you can put them in a frying pan.
  4. Leave them for 3-4 minutes on each side, taking care to brown well.

Advice: do not put more than two slices at the same time in the pan, because in this way the temperature of the oil will decrease and you will get a preparation full of fat.

When the snails are ready, put them on a plate and enjoy them.

Chicken breast schnitzel prepared with breadcrumbs is delicious in combination with a seasonal salad, so we invite you to learn more about the preparation of the latter here!


CHICKEN BREAST SNITES IN THE OVEN

I set out to present you the most delicious recipes with the new chicken Poulet jaune Fermier d’Auvergne from Edenia and it seems that I am on the right track! Previous recipes for chicken with sour cream and mushrooms and chicken with tomato and olive sauce have been very well received and cooked to a large extent in the community.

So today I prepared a recipe for baked chicken breast snacks that come out impeccably with the Poulet Jaune chicken from Edenia! They are absolutely delicious and not hard or dry at all, they come out soft on the inside and are the tenderest snacks I have cooked!

1 chicken breast from the Poulet jaune Fermier d’Auvergne
the cane does it
or cane pesmet
2 eggs
250mL milk
juice of half a lemon

We deboned the chest and cut the large pieces in half lengthwise.

Put the breast pieces in a bowl and pour the milk and lemon juice. Put in the fridge and leave for an hour.

Take the chicken pieces out of the fridge and drain them and put them in a strainer.

Put flour, beaten eggs and breadcrumbs in separate plates.

We take each piece of breast and give it in turn through flour, then through egg and breadcrumbs.

Put the chicken pieces in the pan on baking paper.

Put the tray in the preheated oven at 180 degrees C for 15 minutes heat up and down without ventilation. After 15 minutes, turn the snails and put for another 15 minutes this time with ventilation.

The snails come out soft and with a crispy crust. If we do not want a crispy crust then as soon as we take them out of the oven we will put them in a bowl and cover them.

Delicious! We served it with rice. Good appetite!

Chickens from Edenia are a very healthy choice because they are raised without antibiotics traditionally free and with a 100% vegetable diet. They have an unmistakable country chicken taste!
There are chickens that were raised in France and whose superior quality is certified by the Label Rouge certification.

I invite you with all confidence to discover it and use it in Flaveur dishes!


Chicken schnitzels

I have a problem with snails, be they chicken or pork. it does not look great, and the latter tend to have a darker color. I tried many kinds of oil and the problem persists.
Ideas? Tips?

The snails get that darker color due to the burnt oil. If we want flawless snails, then we will have to change the oil as soon as we notice that they start to darken in color.

Good evening,
I discovered your site with great surprise and pleasure!
I also have a question about snits:
-egg shell and flour comes off the slices
-do not turn brown (they are well cooked, but whitish)
See you soon!

Good evening! I'm not sure I understood the confusion properly :) The problem would be if it broke, but I guess the crust comes off the slices after they have been fried, otherwise the meat would have browned.
The meat of the snails has no way to brown, it is normal to remain whitish. Because this is exactly the purpose of the crust: to protect the meat and its juice.

Yes, I did not express myself properly. I mean, the crust that covers the schnitzel comes off the meat, it doesn't stick. And all this crust remains whitish, not browned. I like the snails to be golden brown.

Well, the crust can't stay whitish if it's fried properly. My main concern is that the snail crust does not brown too much, and you complain that it does not brown enough. :) The problem is solved simply, you keep them fried until they turn brown, it's inevitable, right?
And if you want to try a crust that has a better & quotadence & quot, you can try the one I used for snails pork.


Preparation of chicken schnitzel without breadcrumbs, Parisian schnitzel

  1. boned ½ LaProvincia chicken breast and cut the meat into slices.
  2. Wrap the meat in cling film and lightly beat it all over the surface.
  3. Season the meat slices with salt and pepper on each side.
  4. In a bowl, beat 2 eggs until it acquires a slight foamy consistency and completes with 2 tablespoons milk . Stir further.
  5. Preheat the oven. Spread baking paper on a heat-resistant tray. Grease the paper a little oil .
  6. Pass the slices of meat, on both sides, through a bowl with 175 g of flour.
  7. Pass the meat through the flour and the mixture of milk and eggs from the other bowl.
  8. Put the schnitzels in the oven and let them cook for 15 minutes.
  9. After the time has elapsed, turn the schnitzels over and leave them in the oven for another 15 minutes.
  10. Leave the schnitzels to rest for 5-10 minutes and get ready for dinner!

Chef's tips for chicken schnitzel without breadcrumbs, also called Parisian schnitzel

  • The slices must be approximately the size of a slice of bagel, so that the layer of meat is of medium thickness and retains its juiciness. A schnitzel with a too thin layer of meat gets a dry taste during cooking.
  • This recipe is for Parisian schnitzel. It is also the most common method of preparing schnitzels in our country. Housewives who wanted to make schnitzel more fluffy usually adapted this recipe by passing the meat through flour and egg several times. The schnitzel with breadcrumbs is Viennese.
  • The classic side dishes for this dish consist of puree, french fries and / or fresh salad. We also recommend a chili sauce or natural potatoes with red onions.
  • To make the schnitzel more flavorful, you can let the chicken marinate for 30 minutes & # 8211 2 hours, before cooking.
  • If you want the schnitzels to be even tenderer, grease them with oil after beating the meat.
  • Do you want more flavor? Add a teaspoon of mustard to the egg and milk mixture.

Chicken schnitzel without breadcrumbs, good for the family

After you cook this chicken schnitzel recipe without breadcrumbs, you will notice the familiar taste of the dishes. Then you will want to cook it again.

The recipe is quick and easy to implement, and the schnitzels will be tender, tasty and well browned. Good appetite!


Chicken slices, baked slices or fried

Chicken slices, baked or fried schnitzels, chicken breast schnitzel recipe. How to make chicken breast schnitzels, how to make a fluffy, soft, fragile schnitzel?

Pancakes

When the snails are golden, we turn them on the other side, let them fry and take them out and put them on a plate that we cover with absorbent napkins.

If you want to bake them, place them in a tray lined with baking paper, sprinkle with a little oil and bake at 220 degrees Celsius, fire up and down in electric ovens or medium heat in gas ovens.

After 20 minutes they return. After another 20 minutes, check: prick it with a fork and if they are soft, remove them, if not, leave them for a while.

Don't forget to prepare a mashed potatoes & ndash see recipe . It's as tasty as I make it.

Mashed potatoes with vegetables

Remove some pickles or make a seasonal salad and the meal is ready.

That's all, it's not complicated at all, is it?

I invite you to see the snipe video recipe here:


Chicken breast snails

Most people know a recipe for chicken breast snacks. We like it very much. Who does not like?! We would eat all day. But we still have a little secret that we want to share. It's not too complicated but you have to take into account this little trick that you will find in the following lines. It's not something spectacular, but know that it makes the difference between a tender and tasty chicken breast schnitzel and a hard and dry one. And it's very simple. We now invite you to prepare some delicious chicken breast slices together!

Wash the chicken breast well and cut it into suitable pieces, the size of a palm, not very thick - about half a centimeter.

We clean and wash the garlic and then chop it (not very small). Separately, in a bowl, mix the chicken breast well with the garlic and spices (salt and pepper). Our secret is to add a glass of fresh beer over the chicken and then cover the bowl and leave it in the fridge for at least half an hour. This process breaks the meat very well. We beat the meat with a sledgehammer only if it is country meat. If not, the meat is tender enough so that it does not have to be beaten.


Recipe of the day: Chicken snails

Wash the chicken and dry it well with paper towels. A chopper is covered with cellophane, part of the sliced ​​chicken breast is arranged and covered with another layer of cellophane. Beat the meat with the flat side of a meat hammer. Remove the top layer of cellophane and sprinkle the chicken with salt and pepper.

Repeat the procedure with the rest of the chicken. In a bowl, mix the eggs well with the mayonnaise. Add a tablespoon of flour, spice mixture, milk and mix. In another bowl put the breadcrumbs and mix well with 3 tablespoons of flour.

Heat a canola oil in a large frying pan. Chicken breast slices are first dipped in the egg mixture, then passed through the breadcrumbs mixture.

When the oil is hot, put the chicken slices and cook for 4 minutes on each side until golden brown. For this recipe, you can replace chicken with pork or beef.


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