Chicken cutlet in spicy batter
4 servings
30 minutes
Chicken schnitzel in spicy batter is a refined dish of Russian cuisine, combining the tenderness of chicken fillet and the rich aroma of spices. The schnitzel dipped in batter with garlic, Provencal herbs, and dried green seasonings acquires an appetizing golden crust and unique flavor. A light garlic note emphasizes the softness of the chicken meat, while subtle herbal hints add sophistication. This dish is perfect for a family dinner or festive table and pairs wonderfully with fresh vegetables and sauces. The simplicity of preparation makes it accessible even for culinary beginners. Enjoy the crispy crust and juicy texture—each piece reveals a richness of flavor!
1
Cut the chicken fillet into large pieces (not small!). Spread it on a cutting board, sprinkle with salt and pepper, and rub into the meat.
- Salt: to taste
- Ground black pepper: to taste
2
Now evenly spread the meat on the cutting board under plastic wrap. Wrap the board with the fillet in the wrap. Pound it. I do this for convenience: the chicken pieces don't stick to the mallet and don't scatter. Remove the wrap. Now the fillet is thin and the slices are whole.
- Chicken fillet: 500 g
3
Now we make a spicy batter. I use a blender - a bowl with a blade (you can use an immersion blender). Take 2-3 cloves of garlic and chop them fairly coarsely.
- Garlic: 3 cloves
4
Pour milk into a bowl, add an egg and flour, then chopped garlic and seasonings — dried Provencal herbs, dried parsley, and dill (available in any supermarket). Whisk well. The batter should be quite liquid, a bit thicker than milk; if it resembles sour cream, the crust will be thick and not tender.
- Milk: 150 ml
- Chicken egg: 1 piece
- Wheat flour: 3 tablespoons
- Garlic: 3 cloves
- Provencal herbs: to taste
- Dried parsley: to taste
- Dried dill: to taste
5
Heat vegetable oil in a pan.
- Vegetable oil: 100 ml
6
Dip the fillet in the batter and place several pieces evenly in the pan. While the first batch is frying, you can dip all the other pieces of meat in the batter to soak.
- Chicken fillet: 500 g
7
Fry the fillet until golden brown on both sides. Due to the thin slices of meat, it cooks quickly and absorbs flavors. It turns out juicy. ENJOY YOUR MEAL!
- Chicken fillet: 500 g