Curry Schnitzel Food
CURRY SCHNITZEL
Quick and very tasty dish, suitable to cook in the afternoon and serve reheated in the evening for visitors. Tinfoil is necessary to avoid drying out.
Provided by Joan Gowland
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat the egg.
- Mix into dry ingredients.
- Divide mixture among the schnitzels and roll up.
- Put in baking or roasting dish and pour over a can of your favourite Supermarket Curry Sauce.
- Cover with tinfoil.
- Cook in medium heat over for just over an hour or until cooked.
Nutrition Facts : Calories 156.5, Fat 7, SaturatedFat 1.5, Cholesterol 52.9, Sodium 170.5, Carbohydrate 20.5, Fiber 2.1, Sugar 10.1, Protein 4.9
CURRY CRUMBED CHICKEN SCHNITZELS
I love crumbed chicken, I came up with this a few years ago for something new. It was a hit and we love it!
Provided by cookingpompom
Categories Chicken Breast
Time 18m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place your hand on each fillet and CAREFULLY slice them length ways vertically, repeat with each fillet (so you get 8 thinner fillets).
- Place the flour in one medium sized bowl and the bread crumbs in another.
- Place the egg, water and curry paste in a third bowl and whisk together with a fork.
- Dredge each peice of chicken in the flour, then the curry/egg mix and finish with the crumbs. Repeat with all 8 fillets. (This can be done ahead of time).
- In a large pan or skillet heat the oil and shallow fry the chicken until golden on both sides and cooked through (about 8 minutes).
- Serve and enjoy!
Nutrition Facts : Calories 427, Fat 30, SaturatedFat 4.2, Cholesterol 23.2, Sodium 209.1, Carbohydrate 33.8, Fiber 3, Sugar 1.9, Protein 6.5
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