Ministerial Schnitzel
10 servings
90 minutes
Ministerial schnitzel is a refined combination of tender chicken meat and a crispy bread crust. Its roots trace back to German cuisine, where the tradition of preparing breaded meat dishes holds a special place. Unlike the classic schnitzel, this version uses fresh bread, giving the dish softness inside and an appetizing golden hue outside. Seasoned with salt and freshly ground pepper, it reveals the rich flavor of chicken, while light spices enhance its expressiveness. This schnitzel is served hot and pairs perfectly with mashed potatoes or a fresh salad. The dish is equally suitable for festive tables and cozy family meals, delighting with its airy texture and rich taste.
1
Crack the eggs into a deep bowl. Add salt.
- Chicken egg: 2 pieces
- Adyghe salt (garlic-herb salt): to taste
2
Then add freshly ground black pepper to taste.
- Freshly ground black pepper: to taste
3
Add seasoning for the chicken and whisk until smooth. The marinade is ready.
- Chicken seasoning: to taste
4
Wash the breast, pat it dry with a paper towel, and cut it into pieces.
- Chicken breast: 700 g
5
Pound each piece with a special hammer, covering it with a plastic bag to avoid splatters from the meat.
6
Place the cutlets in the marinade and mix well. Leave for 10-15 minutes.
7
Cut the crust off the bread and slice it into small strips.
- Bread: 400 g
8
Coat the marinated chops in chopped bread.
9
Place a pan with oil on the heat and heat it. Add the prepared schnitzels.
10
Fry over medium heat until golden brown, then flip and fry the other side.
11
Place the ready schnitzels on a paper towel to drain the oil.
