Chicken Mail Country Recipe

Spread the love

In our increasingly hectic life, I noticed that my friends often use with them when they are too exhausted to be cooked or inspired after a long day. The next time I talk to someone about his order, I plan to answer: “Can we all agree that we would like to thank a lot to thank for the chicken?” The unsung hero of versatility and delicacy offers us surprisingly simple and quick options such as Zestic chicken -Fajita -cheeksPresent Chicken saladAnd the star of this meal: crispy, juicy chicken emotions. The Breadcrumb Crust has a Umami -packed taste from the parmesan cheese, which is fried up to crispy, golden perfection in less than 30 minutes.

With such simple ingredients, the magic is in the preparatory work. The method of obtaining the crispy texture for the Milan style chicken is twice. To repeat offices, this is the only time that a double immersion should be allowed! This technology creates a hearty sign between the chicken and the frying oil and guarantees additional crunch and seals this juicy quality.

While this dish is perfect when you feel spicy and want to spice up the flour and bread crumbs, you can insert your favorite herbs or spices into the flour or bread melting mix before dredging.

Press a lemon wedge over the top for a light, citrus -like taste. Serve this for a balanced meal with a caramelized zucchini pasta or a fresh arugula salad with lemon dressing to contrast the wealth of the chicken. If you love decadence, combine this with creamy pasta is a good fit.

Recipe tips

Double the excavator– A double excavator ensures a super nice crust with tons of crispy texture.
In the end, add butter– If you are at the end of oil and add up butter, you can get the crispness you can hope for without burning the butter. The butter will brown, but we want that here.
Replacement for schnitzel– If you don’t find a schnitzel, butterfly and reverb, skinless chicken breast and can beat you thinly.

Cooking mode
(Keep your screen awake)

1/2 cup (60 grams) All -purpose flour
3/4 teaspoon fine Saltdivided
2 large Egg
1 tablespoon Water
1 1/4 Cup (177 grams) simply dried breadcrumbs
1/3 cup finely grated Parmigiano-Reggiano cheese
1/2 teaspoon ground black pepper
4 (4- to 5 ounces) Chicken schnitzel (1/4-inch thickness)
3 tablespoon olive oildivided
2 tablespoon unsalted butterdivided
Lemonto serve

Collect the ingredients.

The spruce food / photographer: Fred Hardy, food stylist: Ruth Blackburn, Requisite -Stylist: Shell Royster
Whip 1/2 cup (60 grams) all -purpose flour And 1/4 teaspoon of fine salt In a flat bowl.

The spruce food / photographer: Fred Hardy, food stylist: Ruth Blackburn, Requisite -Stylist: Shell Royster
Rip 2 big eggs to another flat dish and add 1 tablespoon of water. Lightly beat with a fork.

The spruce food / photographer: Fred Hardy, food stylist: Ruth Blackburn, Requisite -Stylist: Shell Royster
Whip 1 1/4 cups (177 grams) simple dried breadcrumbsPresent 1/3 cup of finely grated Parmigiano-ReggianoPresent 1/2 teaspoon of ground black pepperAnd 1/4 teaspoon of fine salt In a third flat dish.

The spruce food / photographer: Fred Hardy, food stylist: Ruth Blackburn, Requisite -Stylist: Shell Royster
Work with 1 chicken schnitzel Immerse yourself in flour at a time, tapping them excess, then diving in eggs and turning fully to fully coat them. Let the excess drain. Transfer the schnitzel into the Breadcrumb mixture and turn it over to overtake. Add Cleaslet back to the egg mixture, followed by the Breadcrumb mix. Transferred to a large plate.

The spruce food / photographer: Fred Hardy, food stylist: Ruth Blackburn, Requisite -Stylist: Shell Royster
Set a rust in a baking sheet and place it next to the stove. heat 1 1/2 tablespoon of olive oil In a large pan over medium heat. Add 2 carvers and cook until golden brown and crispy on the first page, 2 to 3 minutes.

The spruce food / photographer: Fred Hardy, food stylist: Ruth Blackburn, Requisite -Stylist: Shell Royster
Turn the schnitzel and add 1 tablespoon of unsalted butter in the pan. Continue cooking over medium heat and frequently redistribut the pan to implement the butter until the carvers are golden brown on the second side and the thickest portion of chicken register 155 f, about 2 minutes more. Remove the schnitzel into the rust and season with 1/8 teaspoon of fine salt. Wipe the pan clean and repeat the process with the remaining 1 1/2 tablespoon of olive oilPresent 2 chicken schnitzelPresent 1 tablespoon of unsalted butterAnd 1/8 teaspoon of fine salt.

The spruce food / photographer: Fred Hardy, food stylist: Ruth Blackburn, Requisite -Stylist: Shell Royster
Share the schnitzel into the plate and serve with Lemon.

The spruce food / photographer: Fred Hardy, food stylist: Ruth Blackburn, Requisite -Stylist: Shell Royster

This recipe was developed by Marianne Williams

How to store

Cool the remains in an airtight container for up to 3 days. Warm up in a 350 f oven or an air fryer to refresh the crispy coating.

Do you feel adventurous? Try this:

Use another protein– Another very popular style of Milanese is with whipped veal. Japanese Tonkotsu is very similar and made of beaten pork.
Make it chicken -saving– You could take this an additional decadent route and spoon over delicious Marinara sauce and then Mozzarella. Heat that under the roast and serve with pasta for a situation of the chicken parameter.
Make rest over– The left are delicious in a sandwich (Mexican Torta de Milanesa is a classic!).

Nutritional information (by portion)
560	Calories
28g	Fat
41g	Carbohydrates
34g	protein

Nutritional information
Portions: 4
Amount per serving
Calories	560
% Daily value*
28g	36%
Saturated fat 9g	43%
193mg	64%
789 mg	34%
41g	15%
Dietary 3G	9%
Total sugar 3G
34g
Vitamin C 8mg	38%
Calcium 177mg	14%
Iron 4mg	21%
Potassium 348 mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice.