On the occasion of Schnitzel Day: The culinary brand 'Master Chef' offers a precise and winning recipe for making schnitzel at home the right way: golden, crispy on the outside and juicy on the inside, one that leaves no room for compromise.
Alongside the familiar and beloved golden crumbs, there are a variety of unique types of crumbs: seasoned crumbs, golden panko, garlic-seasoned panko, white panko and a unique mixture for coating nuggets.
With an especially delicious and crispy coating – the schnitzel can be served in 3 different options: schnitzel in a tortilla, baguette or bun.
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Ingredients for 4-6 servings:
500 grams thinly sliced chicken breast
Oil for semi-deep frying
For the batter:
2 eggs
1 tablespoon grainy Dijon mustard and/or 1 teaspoon smooth Dijon mustard
1 tablespoon garlic mayonnaise
1 tablespoon sweet chili sauce
Salt and pepper
For coating:
1 cup flour
2 cups Master Chef golden breadcrumbs
Preparation instructions:
1. Prepare three bowls: in one, mix the batter ingredients, in the second, sprinkle breadcrumbs, and in the third, flour.
2. Flour the chicken pieces, dip in the batter and coat well with breadcrumbs. If you have time, place in the refrigerator for half an hour. This really helps with the crispiness.
3. Heat oil for semi-deep frying in a wide frying pan.
4. Fry the pieces for 2-3 minutes on each side, until nicely golden brown on both sides.
Schnitzel in a tortilla (rap) – Spread garlic mayonnaise on a Master Chef sandwich, add avocado, tomatoes, cilantro, and schnitzel strips.
Schnitzel in a baguette - Thai stir-fry style (with Asian sauces) – mix strips of cabbage, carrots and pepper with teriyaki in a bowl, spread the baguette with spicy Master Chef mayonnaise and fill with vegetables and schnitzel strips + Sriracha at the end.
Schnitzel in a bun – (Friday style) with matbucha and vegetables: Cook Master Chef tomatoes with peppers, oil, paprika and garlic, over low heat for an hour and a half. Spread on a bun, add schnitzel and, if desired, fried eggplant slices.
