Russian Chicken Tenders

This recipe was automatically translated from Romanian. View original here
Russian Chicken Tenders

I think we all like tenders, especially children and this is the recipe that most housewives know how to make. This is my mother's tenders recipe, I recently found out that it's actually called Parisian Snitel - the difference between the Parisian and the one you know classically (Viennese) is that no breadcrumbs are used. To be honest, I prefer this recipe, although I also make the other one periodically, these seem to be more tender and tasty than at home.


Chicken breast
2 pieces
boned and skinless
3 pieces
All-Purpose Flour
200 g
3 tbsp
1 tsp
0.5 tsp
Sunflower oil
100 g

Step by step

Step 1

Wash the chicken breast, portion into medium pieces and beat carefully. Be sure to put a food foil when you beat the meat, so as not to break it.

Russian Chicken Tenders - Step 1
Step 2

Sprinkle a little salt and pepper on each piece of meat. As you beat them, place the pieces of meat on top of each other and salt and pepper each one in the same way.

Russian Chicken Tenders - Step 2
Step 3

Put the pan on the fire, pour oil and let it heat up slightly. During this time, beat the eggs with a little salt and milk.

Russian Chicken Tenders - Step 3
Step 4

Pass each piece of beaten meat through both sides through the flour.

Russian Chicken Tenders - Step 4
Step 5

Then through the composition of the eggs.

Russian Chicken Tenders - Step 5
Step 6

And put them in the pan with oil. Allow to simmer over low to low heat.

Russian Chicken Tenders - Step 6
Step 7

Brown them well on both sides and then remove them on some paper napkins to absorb all the oil from them.

Russian Chicken Tenders - Step 7
Step 8

The snails are good and warm and cold with any favorite garnish or vegetable salad.

Good appetite!

Russian Chicken Tenders - Step 8
Quantity: 1500 g
Prep time: 60 min
Difficulty: intermediate
Ready in: 20 min
Publish date:

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