<h1 class="pgc-h-arrow-right" data-track="1">
</h1>
Whether you call them Milanese, schnitzel or "They're just the tender meat of chicken and you like the tender meat of chicken, please try it!" ", I absolutely love the seasoned perfect, stuffy breadcrumbs, deep golden, crispy chicken schnitzel, but I definitely don't like making them. As you can imagine, this will lead to some deadlock. We've already bought them at our local grocery store, but I'm different from the store on seasoning because I believe it, but they don't agree. Maybe it's just that my kitchen counter is small, or maybe I'm just lazy, but I find the whole process long: Mash the schnitzel if you want them to thin, fry them first with flour, eggs, breadcrumbs and then fry them, then fry them out, then pour them on endless tissues or paper bags, and then try to reuse or handle the oil properly, in a way, after all this, dinner can't be finished. We still need salads and/or other vegetables. That's me, hovering my hands in the air, in the 370 days of the global pandemic, wondering why someone bothers cooking at home.
In the early days of our indoor life, I made the kids crispy schnitzel with crumbs, and most importantly with crumbs, which were absolutely crispy. Debris never falls in soft pieces. And, if you're a bread maker or a supporting friend who loves to make bread (score!) And the rest of the bread is in it, so you can make a big difference with the crumbs you can make with it – I mean, do you want to coat your bread with a thin layer of noodles? In thick rye sour crumbs or even chicken, as shown here, in grocery store country crumbs or made with minimal flavor in mind? Somehow, eliminating one step in the usual three-part dredger was the semi-shortcut I needed to start making crispy chicken on a regular basis, and no one disliked that. Hope the same goes for you.
<h1 class="pgc-h-arrow-right" data-track="22">
<h1 class="pgc-h-arrow-right" data-track="26" > crispy chicken cutlet</h1>
1 1/4 to 1/2 lb boneless peeled chicken thighs
Coarse salt
Freshly ground black pepper
Other seasonings (optional), such as garlic or onion powder or spice mixtures
1 large egg
1 1/2 cups plain breadcrumbs, homemade (see instructions above) or panko style
Oil for frying (see recommendations above)
Prepare your chicken: Pat your chicken dry. If you want to eat thinner patties, you can mash them. I found the easiest way to do this in a large ice pack or between two pieces of plastic. I do about half of it at a time. Place the chicken on a large tray and season well on both sides with salt, pepper, and other desired seasonings or seasonings.
Skin the chickens: In a wide, shallow bowl, beat the eggs with a fork or stir until very loose. Pour in the crumbs in the second wide, shallow bowl. Immerse each piece of chicken in the egg and let all the excess water drip off, then dip into the breadcrumbs and press them on top. Repeat the remaining chicken nuggets.
Fried steaks: Pour nearly 1/2 inch of oil into a large frying pan and heat over medium to high heat until water droplets splash violently into the frying pan, or until the temperature reaches 350°F. Drain the initial breadcrumbs into the oil - do not squeeze on top, otherwise the temperature will be greatly reduced, causing the chicken to become heavier and greasier. Cook the chicken and flip it once until both sides turn a dark golden brown, the first side is about 4 to 5 minutes and the second side is about 3 to 4 minutes. Remove from the oil and let excess drips flow for 10 to 20 seconds, then drain the paper towel or paper bag. Season immediately with salt and season hot. Repeat the rest of the patties.
Serving: Eat right away - I like these, top with some chopped herbs and squeeze in fresh lemon juice. Here are also shown mayonnaise, whole wheat mustard, a little spicy sauce, lemon juice, salt and pepper dips, which also make these schnitzel a great sandwich.
Do it ahead: Keep the undercooked breadcrumbs in the refrigerator for up to a day before frying them again. The fried, cooled patties are left in the refrigerator for 3 days and, if packaged, for several months. Heat in a 350°F oven until hot and brittle.