polloschni

Yes, you can call them nuggets. But at least you know what's in it!
Good for lunch boxes?Yes, thermos
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Servings Prep Time Cook Time Difficulty
4
people
8
mn
15
mn
Easy
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Votes: 0
Rating: 0
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Rate this recipe!
Servings Prep Time Cook Time Difficulty
4
people
8
mn
15
mn
Easy
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
What you need
Units: Servings: people
How it's made
  1. Have two bowls ready for dipping and breading. In the first one wisk the two eggs with a fork. In the second one mix the bread crumbs, 1/2 tsp of salt and the smoked paprika. Slice the chicken breast sideways, as if slicing fish for sushis.
  2. Dip the chicken strips in the egg, let it drip, and then bread it in the crumbs.
  3. In a non-stick frying pan warm up the oil on a medium-low. It looks like a lot of oil but don't be scared, we will dab it off after cooking. You want to take your time when cooking the schnitzels. Better to use a lower heat and cook it a little longer to have a more consistent golden color.
  4. Cook for 7-8 minutes and flip them. If looking dry, add a little more oil. Cook for another 6-7 minute or until nicely colored all over! With some paper towel, dab that excess of oil.
  5. Squeeze some of that lemon juice on top and enjoy!
Recipe Notes

I usually prepare quite a few of those and keep them either already cooked or ready to be cooked in a ziploc bag for a couple of days.
For lunch at school,?they are great chopped, mixed with some pasta (elbow, rotini, farfalle), peas and a little lemon juice,?and stuffed in a thermos.

polloschnicut

Share this Recipe
What you need
Units: Servings: people
How it's made
  1. Have two bowls ready for dipping and breading. In the first one wisk the two eggs with a fork. In the second one mix the bread crumbs, 1/2 tsp of salt and the smoked paprika. Slice the chicken breast sideways, as if slicing fish for sushis.
  2. Dip the chicken strips in the egg, let it drip, and then bread it in the crumbs.
  3. In a non-stick frying pan warm up the oil on a medium-low. It looks like a lot of oil but don't be scared, we will dab it off after cooking. You want to take your time when cooking the schnitzels. Better to use a lower heat and cook it a little longer to have a more consistent golden color.
  4. Cook for 7-8 minutes and flip them. If looking dry, add a little more oil. Cook for another 6-7 minute or until nicely colored all over! With some paper towel, dab that excess of oil.
  5. Squeeze some of that lemon juice on top and enjoy!
Recipe Notes

I usually prepare quite a few of those and keep them either already cooked or ready to be cooked in a ziploc bag for a couple of days.
For lunch at school,?they are great chopped, mixed with some pasta (elbow, rotini, farfalle), peas and a little lemon juice,?and stuffed in a thermos.

polloschnicut

Share this Recipe