Crispy Chicken Snitzel

This recipe was automatically translated from Romanian. View original here
Crispy Chicken Snitzel

We really like these chicken snitzel, but especially the children, in fact because of this and I cook them - I try my best to avoid frying, but we make an exception for this recipe. Over time, I try to optimize them to the maximum, I don't put a lot of oil in the frying pan, I throw the oil after each turn (not to accumulate burnt particles) and I definitely take them out on paper napkins that absorb excess oil. Of course you can make snitzel from any meat, we prefer chicken breast slices - the meat is softer and much more handy. If you want to make them without breadcrumbs, see the recipe for Russian Chicken Tenders, in fact most of the time I make them too, my mother only makes them like this.

Otherwise, I can tell you that I freeze them - they keep the texture and taste well, so it's a good way to make reservations. Serve hot with any favorite garnish, in the picture is Coleslaw salad. We also like to make various rolls, delicious sandwiches with spreadable cheese and vegetables.


Chicken breast
1 kg
5 pieces
All-Purpose Flour
300 g
Bread crumbs
400 g
1 tbsp
Ground black pepper
1 tsp
Vegetable oil
200 ml

Step by step


An important thing, at least in the relationship with our neighbors :))

Put a thicker and softer towel under the bottom on which you beat the snails, it will not make such a strong and annoying noise ...


Put the bottom on the towel and start slicing the chicken breast pieces.

I cut them into 2-3 pieces, I don't make them too small.


I definitely recommend putting culinary plastic wrap over the chicken pieces - it's much easier to beat the meat, the hammer doesn't get dirty and the meat doesn't break.

I use a piece of foil for almost the entire turn of the snails.


Beat the snails, but without much zeal - the chicken is tender and will come out too dry if beaten too thin.

If you make it with veal / pork, of course you beat them more insistently.


Then set the foil aside, season each piece of meat with a little ground pepper and salt.


Move them on a plate, do the rest of the meat.

They can overlap along the way, even better.


For quick and multitasking moms - you can beat and season the snails 1 day before, keep them covered in foil in the fridge and fry them quickly on the 2nd day.


Now take 3 deeper and wider plates.

Put flour, eggs and pepper in them.


Put a little salt and pepper in the eggs, beat them well with a fork.


Pass each piece of meat in turn through FLOUR + EGGS + PESMET.

Finally, shake the breadcrumbs well.


Heat the oil well in the pan, fry the snails one by one.


Brown on both sides, the fire should be medium, not too fast.


Then take them out on napkins or paper towels and fry the next round of slices.

Add more oil to the pan, as needed.


I throw away the oil after each round of snails, you notice that it has a lot of burnt particles in it and this thing is not really healthy and beautiful.

It's optional and you can't do like me.


Too good, even sinful but don't abuse and everything will be fine, especially if you serve them with some vegetable salad :)

Good appetite!

Quantity: 1500 g
Prep time: 60 min
Difficulty: easy
Ready in: 60 min
Publish date:


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