1 kg chicken breasts
4 large eggs
2 cup flour
2 cup bread crumbs(krummies etc)
Directions
All MEASUREMENTS and CURRENCY mentioned below in in METRIC and
Australian currency. In 1 kg you usually get 3 breasts so cut them in
half as described below and 2 halfs usually make a filling meal.Costs
about $10 to serve a family since adult can have 2 halfs with mashed
potato and mini carrots etc and children can have 1. This is my first
Recipe so here goes.
Cut Chicken Breasts down the middle into 2 parts. Use Spiked Mallet
to beat chicken till its a mit thinner so it cooks better.Also trim
any skin or get skinless breasts to reduce amount of calories.
Get 3 plates.On the first plate sift flour on to plate. On second
plate,beat eggs and pour onto a deep plate. On third put the bread
crumbs on it.
Dip or cover breasts in flour.Shake off excess.Coat breast with egg
either by brushing on or dipping on plate.Then cover in bread crumbs
and put on plate.
On this is done you are ready to cook them.Now I usually cook mine so
that the bread crumbs brown but dont get burnt so the schnitzel is
very soft.Since I'm not an experienced cook but have to do the
cooking for the family (Im 15) I dont know if Im undercooking them or
what but they taste best that way.Just cook them and when the look
cooked cut in half and if the meat is white(like chicken sould look
not the colour of an uncooked fillet) they are cooked.I cook on
medium heat in a frypan with some oil. Serving Suggestions: In the
Colder months this meal is best served with Mashed potato and gravy
as well as carrots and any other vegetables you like.
In the Warm months my very favourite is a Schnitzel Burger. I put the
lettuce on the bottom,Beetroot next,then the scnitzel,then a thin
pineapple ring,and mayo.Excellent in summer months.2 of these make a
filling and tasty meal.
Well there you go.And comments and critisism would be appreciated.
CYA!
Servings: 3 servings
Al's Chicken Schnitzel Recipe brought to you by Recipe Ideas
Categories: Australian; Chicken; German; Meat; Poultry
The History of Recipes
Academics have traced the existence of recipes way back into distant history, at least as far back into recorded history as the ancient Egyptians, and maybe even further. Interesting though that maybe, generally, these early cookbooks were just basic pictorial instructions for meal preparation.
Progressing into The time of the romans 25BC a roman called Apicius assembled a few documents describing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius also recounts how the ancient Romans made use of many herbs, including a few you will know like basil, mint and asafoetida. In the 15th century, knights returning from the crusades brought back many spices and herbs from Arab countries, including spices such as coriander, basil and rosemary. These new spices and herbs created an explosion in publications on food, some of which are now in private collections. By the arrival of the twentieth century, cookery publications were in great demand, mostly due to more people being able to read, leisure time and having more disposable income. |
We hope you enjoy this Al's Chicken Schnitzel recipe.
