Juicy Wiener Schnitzel
Ministerial juicy schnitzel is easy to cook in 20 minutes. The recipe is from the Soviet past. Minister schnitzel, along with olivier salad, herring under a fur coat and fish, are a frequent guest at a traditional holiday table. I have never been to ministerial eateries, so, unfortunately, there is nothing to compare the taste with. However, I really like this recipe - quickly and very tasty! To prepare several servings, proportionally increase the amount of ingredients.
- Time for preparing: 20 minutes
- Servings Per Container: 1
Ingredients for Schnitzel Ministerial
- half chicken breast;
- 1 tablespoon butter;
- 1 egg
- 2 tablespoons of wheat flour;
- 2 tablespoons of breadcrumbs;
- 2 sprigs of parsley;
- salt, pepper, refined vegetable oil.
The method of preparation of juicy schnitzel in a ministerial way
We remove the skin from the chicken breast, make a deep incision along the keel bone. Cut the meat from the bone first on one side and then on the other side. One portion of schnitzel will need half the average chicken breast, this is a large and satisfying portion of chicken meat. With a sharp knife we cut the fillet in half, without cutting it to the end, you get something like a pocket.
Expand the fillet - you get a large and thick piece of meat. We cover the fillet with cling film, beat off with a hammer on both sides.
Rub the meat with freshly ground black pepper and salt on both sides. One side of the fillet is very smooth, I advise you to slightly chop the meat with a knife - so that salt and pepper are better absorbed.
Put cold and preferably frozen butter on half the fillet. Finely chop the parsley leaves, sprinkle the butter with greens.
Fold the fillet so that the oil and greens remain inside. First, bread the schnitzel in wheat flour.
Flour completely covers the meat with a thin layer, the following layers of breading are better “stuck” to the flour layer. So, we break an egg into a plate, beat with a fork, so that the yolk and protein mix well.
Carefully put the schnitzel in a plate with a beaten egg, immediately transfer to the breadcrumbs. Schnitzel needs to be completely “hidden” in breading; pieces of meat that are not protected by breading should not remain; the thicker and more uniform the breading layer, the tastier!
Pour two tablespoons of odorless refined vegetable oil into the pan, heat it. Always use frying oil in this recipe; unrefined oils burn and smoke. Put the schnitzel in the heated oil, fry for 4-5 minutes on one side on medium heat, turn over and cook for the same amount of time on the other side.
When the meat is well browned, reduce the heating to a minimum, close the pan with a lid and bring the schnitzel to readiness for about another 5 minutes. You can also heat the oven to 200 degrees Celsius and bring the meat to cook in the oven (7 minutes).
We give the finished meat a rest for 2-3 minutes. Serve the juicy minced schnitzel on the table hot. A fresh vegetable salad and mashed potatoes are the perfect side dish for this dish.
Enjoy your meal!