Slice the chicken breast and beat with a hammer for the slices not too hard, season with salt and pepper.
Beat the eggs well with salt and pepper, add the flour and mix well, the dough should be a little thicker than the one for the pancakes. Add the parsley.
In the hot oil put the pieces of meat that were given by mixing eggs with parsley. After they have been fried on both sides, they are taken out on absorbent napkins and then they are served with whatever garnish you want>
Known as an Austrian and Hungarian specialty, turkey schnitzel is less popular as an Israeli national dish. Turkey schnitzel, passed through flour, egg and breadcrumbs matzo or Matz (unleavened Israeli stick) and fried in schmaltz (bird fat & # 8211 chicken, duck, goose or turkey) has a special texture and a taste not found in European turkey skewers, given by the lemon peel that pleasantly flavors meat.
Preparation time: 30 minutes
- 300 grams of turkey breast (boneless, skinless)
- 1 teaspoon grated lemon peel
- 200 grams of flour
- 1 or
- 1 clove of garlic
- 6 tablespoons Matz crushed (or breadcrumbs)
- schmaltz or frying oil
- Cut the breast into two thin fillets.
- Grate the lemon peel.
- Peel a squash, grate it and squeeze the juice.
- Beat the egg and mix it with 2 tablespoons of water.
- Place the turkey fillets between 2 parchment papers and beat until flattened and the fibers are tender.
- Rub the meat with a little salt, pepper, lemon peel and usutroi.
- Pass the turkey fillets through the flour, beaten egg and finally through the breadcrumbs or Matz.
- Fry the schnitzels on both sides in poultry fat or hot oil.
- Remove the pliers from the paper towels to remove excess grease.
Turkey schnitzel is served with salad and lemon slices.
[note]Matzah (matzah, matzoh, matsah, matzo, matzoh, matze) it is the name of the unleavened Jewish cloak. It is prepared only from water and flour and baked on the stove for 18 minutes, so that it does not rise at all and becomes crispy. It has the texture and taste of a simple cracker. [/ Notes]
[notes] If you do not have bird fat, fry in oil. Traditional Jewish cuisine does not use lard or butter (dairy in general) in combination with meat. [/ Notes]
Elena Lasconi's recipe: Turkey schnitzel with new potatoes and wonder salsa
The schnitzel with potato garnish is my daughter Oana's favorite food. But if I look around I realize that Oana is no exception. Most children love this dish. But, unfortunately, most children do not touch vegetables, salads. Here's what idea I had (which worked great for my daughter and a lot of kids): salsa.
I started with potatoes. I washed them well (with a special vegetable cleaning brush - it also works well with a nail brush that you can use exclusively for washing vegetables). I boiled them whole (on low heat) in salted water. I drained them and let them dry. Then I left some (the little ones) whole and cut others. I prepared a tray in which I put the potatoes sprinkled with a little sunflower oil. I left them in the oven (at 200 degrees) until they caught the crust. Then I took them out in a bowl where I put a few strips of absorbent paper (paper towels) to remove excess oil. I adjusted the salt and sprinkled dill and green parsley on top (finely chopped).
I cut the turkey breast thin (I didn't beat them), I seasoned it with salt and pepper. I gave it flour, egg and breadcrumbs. I fried them in sunflower oil. Then I put them on a tray with absorbent paper to remove excess oil.
Ingredients for 8 servings:
New baked potatoes with greens
oil (about 3-4 tablespoons)
1 small bunch of green coriander
You can find more on www.elenalasconi.ro!
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- 500 g turkey breast
- 1 or
- 50 ml drink
- 100 g flour
- 100 g cornflakes
- frying oil
- Cut the turkey breast into thin slices depending on how thick we want the schnitzel to come out.
- They are lightly smoothed with a hammer, seasoned with salt and pepper to taste, then left in the fridge for about 20 minutes to set.
- Meanwhile, beat the egg, add salt and pepper to taste, two tablespoons of flour and mix well until a smooth dough is formed.
- Add beer over it and thin it to the consistency of a pancake batter.
- Place the rest of the flour in a bowl, and in another bowl put the slightly crushed cornflakes.
- Pass the turkey breast slices through the flour, then through the pancake dough, and finally through the cornflakes, taking care to catch a thick layer of cornflakes to form a crispy crust.
- Brown in hot oil on both sides, and serve immediately with various garnishes, according to preference and taste.
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Recipe of the day: Baked turkey breast
Baked turkey breast from: turkey breast, butter, lemon, onion, parsley, salt, pepper, sauteed green beans.
- 1 turkey breast
- 8 tablespoons butter
- 1 lemon cut in half
- 1 onion cut in half
- chopped parsley (root and leaves)
- saute green beans for serving
Method of preparation:
Preheat the oven to 220C.
Wash the turkey breast and dry with paper towels. Place the skin face up in a pan.
Squeeze 1/2 lemon over the turkey, season inside with salt and pepper, fill with the squeezed lemon, the remaining half of the lemon, the onion halves and the parsley stalks.
Separate the skin from the turkey breast by pushing your fingers under the skin. Be careful not to break it. Insert pieces of butter under the skin.
Sprinkle salt, pepper and parsley on all sides.
Cook in the preheated oven for 25 minutes. Remove and grease the chest with the juices from the bottom of the bowl.
Cover the chest with foil, reduce the heat to 180C, cook for another 1 1/2 hours. Remove the foil in the last 10 minutes to get a crispy skin.
Let it rest for at least 15 minutes. Serve with sauteed green beans.
Chicken breast schnitzel
Chicken breast schnitzel. Today I propose a recipe for crispy chicken breast schnitzels, very good that is quick and easy to prepare. They can be served with a salad or with vegetables, puree, pilaf, etc. You can use any meat you like (turkey, veal, pork). I invite you to try the chicken breast schnitzel recipe!
Chicken breast schnitzel ingredients:
- 800 g chicken breast
- 200 g breadcrumbs
- 2 eggs
- salt and pepper
- oil (for frying).
Preparation of chicken breast schnitzel:
We wash the chicken breast, cut it into thin pieces, beat it lightly with a schnitzel hammer until we get some uniform strips and season them with salt and pepper. To avoid breaking the chicken breast, food foil can be placed on top of it.We need 2 plates, in one we put the breadcrumbs, and in the second we put 2 eggs, salt and pepper to taste and beat them well (if we run out of eggs, they can be added along the way).Give the chicken breast slices first through the breadcrumbs.Then pass the schnitzels through the egg composition, on both sides, drain, then pass through the breadcrumbs again.Fry in hot oil on both sides for about 5 minutes over medium heat. Remove on a napkin to absorb excess oil.
|Complexity||Preparation time||Nr. servings|
|low||20 minutes||6 servings|
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Turkey schnitzel (piccata)
Turkey breast schnitzel, prepared with eggs, bread, butter or margarine, poultry soup and lemon juice
Breaded beef schnitzel, fried in oil after passing through flour, beaten eggs and breadcrumbs
Vegetable schnitzel prepared with various vegetables: fresh or canned green peas, green beans, celery root, etc.
Snitel with vegetarian potatoes
Vegetarian potato schnitzel prepared by frying with carrots, celery, parsnips and breadcrumbs
Preparation Chicken breast parjoale
The breast is put on the mincer or robot, add the breadcrumbs soaked in milk, egg, finely chopped or crushed garlic, finely chopped onion or given on the mincer, a little salt, pepper, finely chopped parsley. Mix, make the parjoals and fry them in hot oil. For a healthier version, put them in the tray on baking paper, in the oven.
The amount is approximate, you can use the ingredients by eye, more or less. Bread can be used instead of breadcrumbs. Serve with a garnish of potatoes, rice or sauce.
Recipes for children: Healthy snacks made from turkey breast with coconut flour
From the series Recipes for children, today, the second episode: Turkey breast snitel with baked coconut flour - a snack only good for children older than Rita, those who go to kindergarten or school, in the park, trips, etc. and they need a package from them.
I also presented this recipe in Maruta's show, where I was recently invited, and what I had in mind was to find alternatives (healthier) for the little ones' favorite foods. We have nothing to do - the balance in the child's diet is very important, and the foundations are being laid now, in childhood.
When they want to provide healthy food to their children, parents usually have several challenges: one of them would be to make them sit at the table, the second, to accept what they have on their plate and eat.
Children are often agitated, they do not have the patience to sit at the table, which can annoy parents. But let's remember the time when we were kids and we just wanted to play, to explore the world around us. Shall we sit at the table? Alas, what boredom it seemed to us! But I noticed how useful it is to dose the food, not to put too much at once. Better a small amount so that it does not rise crumpled from the table. Besides, it's not even healthy to eat until he can't! And to accept what they have on their plate, I thought of healthier alternatives to children's favorite foods. Today & # 8211 Turkey breast snitel with baked coconut flour.
& # 8211 A few pieces of turkey breast
& # 8211 Two tablespoons lemon juice
& # 8211 Half a cup of coconut flour. You can also use wheat flour, almond flour or whatever you have around the house. But the coconut one tastes very good
& # 8211 Two tablespoons of olive oil
The washed turkey breast is passed through Greek yogurt mixed with the two tablespoons of lemon. Then we "roll" it through coconut flour. Place it in a tray lined with baking paper, sprinkle with two tablespoons of olive oil and bake for about 20 minutes.