Stuffed Chicken Schnitzel Food

STUFFED SCHNITZEL

Steps:

• Mix together the mayo, mustard, honey, and duck sauce in a medium-sized bowl. Set aside.
• Cut chicken cutlets into 6 even portions and flatten until thin.
• Smear schnitzel on both sides with the sauce (or dip the schnitzel pieces into the bowl of sauce).
• Place a cold cut of your choice on the schnitzel and roll up. Fasten with a toothpick.
• Brush additional duck sauce on top of each rolled piece. Sprinkle generously with cornflake crumbs.
• Bake covered at 350 degrees Fahrenheit (180 degrees Celsius) for 45 minutes. For a crispy exterior, uncover during the last five minutes, or put under the grill for a few minutes. This freezes well.

CHICKEN SCHNITZEL

Steps:

• Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
• In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
• Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
• For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
• Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
• Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
• Wipe the skillet clean with paper towels.
• Heat butter until melted and add wine.
• Heat 30 seconds and stir in broth and lemon juice.
• Season with salt and pepper.
• Simmer 2 minutes.
• Pour broth mixture over cutlets and serve.
• Garnish with parsley and lemon slices.

CHICKEN SCHNITZEL

Steps:

• Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.
• Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.
• Place a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.
• Coat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.

ITALIAN STUFFED CHICKEN

Steps:

• Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
• Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
• Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.

STUFFED SCHNITZEL (AKA CHICKEN KIEV)

Steps:

• For the stuffing:.
• Sauté the diced onion.
• When onion is translucent, add the ground meat and mix so the meat doesn't clump.
• When meat is almost cooked, add the minced garlic and sauté until everything is well mixed and cooked.
• Add the cumin and cilantro 1/2 tsp salt and mix well, then remove from burner.
• For breading mixture:.
• Mix 1 c flour, 1/2 tsp salt and 1/4 tsp pepper in plate.
• To assemble:.
• Lay a breast flat on a plate and pile as much of the stuffing as you can in the center of it.
• Fold up the ends and fasten with toothpicks.
• Roll in the beaten egg and then in the breading mixture.
• Deep fry in oil on all sides until browned.
• Transfer to a plate and wait until it cools slightly before removing the toothpicks.
• For the sauce:.
• Once all of the schnitzels have been stuffed, there should still be about 1/3-1/2 of the stuffing left over. Put this in a small sauce pan with 1 c water and add the chicken soup mix.
• Bring to a boil, then lower flame and add the 1 Tbsp flour.
• Stir until the sauce has thickened--this should happen pretty quickly.
• Pour the sauce over the toothpick-less schnitzels and serve.

CHICKEN SCHNITZEL RECIPE BY TASTY

Steps:

• On a cutting board, slice the chicken breasts in half horizontally, creating 2 thin pieces. Place the chicken breasts, 1 at a time, in a large zip-top bag. Use a meat mallet to pound the chicken to ¼-inch-thick. Transfer the chicken to a cutting board and blot dry with a paper towel. Season the chicken on both sides with salt and pepper.
• In a shallow bowl, whisk together the flour, 1 teaspoon salt, and 1 teaspoon pepper. In another shallow bowl, beat the eggs. Add the panko to a third shallow bowl.
• Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko, making sure all sides are covered. Transfer the chicken to a clean cutting board.
• Heat the vegetable oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the chicken and cook until golden brown, 2-3 minutes per side. Transfer the chicken to a paper towel-lined plate and season with salt. Serve the chicken schnitzel with lemon wedges and garnish with parsley.
• Enjoy!