🥩 Juicy Chicken Schnitzel-Style Cutlets
" Ingredients:
For the chicken:
* Chicken breasts " 500 g
* Salt " to taste
* Ground black pepper " to taste
* Granulated garlic " to taste
For the batter:
* Eggs " 3 pcs
* Garlic " 2 cloves, minced or pressed
* Salt " 0.5 tsp
* Ground black pepper " 0.5 tsp
* Chili flakes " 1 tsp
* Italian herbs " 1 tsp
* Flour " 6 tbsp
* Cornstarch " 1 tbsp
* Greek yogurt " 2 tbsp
* Mustard " 1 tsp
For frying:
* Vegetable oil " for frying
" Preparation:
1. Slice the chicken breasts lengthwise into thinner cutlets.
2. Gently pound or flatten the chicken pieces so they are even in
thickness. This helps them cook quickly and stay juicy.
3. Season the chicken on both sides with salt, ground black pepper,
and granulated garlic.
4. In a bowl, break the eggs.
5. Add the minced garlic, salt, black pepper, chili flakes, and
Italian herbs.
6. Add the flour and cornstarch, then mix until the batter starts to
come together.
7. Add the Greek yogurt and mustard. Whisk everything well until you
get a thick, smooth batter.
8. Place each seasoned chicken cutlet into the batter and coat it
well on both sides.
9. Heat vegetable oil in a frying pan over medium heat.
10. Place the coated chicken pieces into the hot oil.
11. Fry the cutlets on both sides until golden brown and cooked
through.
12. Transfer the finished cutlets to a plate lined with paper towels
to remove excess oil.
13. Serve hot with your favorite sauce, salad, mashed potatoes, rice,
or vegetables.
" Notes:
* This recipe is schnitzel-style, but it uses a thick seasoned batter
instead of the classic breadcrumb coating.
* Slice the chicken evenly so all pieces cook at the same speed.
* Do not leave the chicken too thick, or the outside may brown before
the inside is fully cooked.
* Greek yogurt helps make the batter tender and gives it a slight
tang.
* Mustard adds flavor and balances the richness of the fried coating.
* Cornstarch helps make the coating lighter and a little crispier.
* Let extra batter drip off slightly before placing the chicken in
the pan.
* Fry over medium heat so the coating turns golden without burning.
* If the cutlets brown too quickly, lower the heat slightly.
* The chicken is fully cooked when the internal temperature reaches
165°F / 74°C.
* Serve right away for the best texture.
' Summary:
* This is similar to a chicken cutlet or schnitzel-style fried
chicken breast, but with a seasoned yogurt-mustard batter instead of breadcrumbs.
* Granulated garlic can be replaced with garlic powder.
* Greek yogurt can be replaced with sour cream if needed.
* Chili flakes can be reduced or omitted for a milder version.
* Italian herbs usually mean a dried herb mix such as basil, oregano,
thyme, rosemary, or marjoram.
View the attachments for this post at: http://www.jlaforums.com/viewtopic.php?p=704836396#704836396
Hound Adams wrote:
On Fri, 08 May 2026 15:30:03 -0400
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:
A+ recipe!
That said I did freelance a bit and thinned the batter down with water
so I could dredge in panko bread crumbs before sauteing.
The result was perfect crispiness and all the taste.
Next time I will try batter only.
The yogurt and mustard really kick it up a notch.
Many thanks for sharing this one with us MC - it rocks!
🥩 Juicy Chicken Schnitzel-Style Cutlets
" Ingredients:
For the chicken:
* Chicken breasts " 500 g
* Salt " to taste
* Ground black pepper " to taste
* Granulated garlic " to taste
For the batter:
* Eggs " 3 pcs
* Garlic " 2 cloves, minced or pressed
* Salt " 0.5 tsp
* Ground black pepper " 0.5 tsp
* Chili flakes " 1 tsp
* Italian herbs " 1 tsp
* Flour " 6 tbsp
* Cornstarch " 1 tbsp
* Greek yogurt " 2 tbsp
* Mustard " 1 tsp
For frying:
* Vegetable oil " for frying
" Preparation:
1. Slice the chicken breasts lengthwise into thinner cutlets.
2. Gently pound or flatten the chicken pieces so they are even in
thickness. This helps them cook quickly and stay juicy.
3. Season the chicken on both sides with salt, ground black pepper,
and granulated garlic.
4. In a bowl, break the eggs.
5. Add the minced garlic, salt, black pepper, chili flakes, and
Italian herbs.
6. Add the flour and cornstarch, then mix until the batter starts to
come together.
7. Add the Greek yogurt and mustard. Whisk everything well until you
get a thick, smooth batter.
8. Place each seasoned chicken cutlet into the batter and coat it
well on both sides.
9. Heat vegetable oil in a frying pan over medium heat.
10. Place the coated chicken pieces into the hot oil.
11. Fry the cutlets on both sides until golden brown and cooked
through.
12. Transfer the finished cutlets to a plate lined with paper towels
to remove excess oil.
13. Serve hot with your favorite sauce, salad, mashed potatoes, rice,
or vegetables.
" Notes:
* This recipe is schnitzel-style, but it uses a thick seasoned batter
instead of the classic breadcrumb coating.
* Slice the chicken evenly so all pieces cook at the same speed.
* Do not leave the chicken too thick, or the outside may brown before
the inside is fully cooked.
* Greek yogurt helps make the batter tender and gives it a slight
tang.
* Mustard adds flavor and balances the richness of the fried coating.
* Cornstarch helps make the coating lighter and a little crispier.
* Let extra batter drip off slightly before placing the chicken in
the pan.
* Fry over medium heat so the coating turns golden without burning.
* If the cutlets brown too quickly, lower the heat slightly.
* The chicken is fully cooked when the internal temperature reaches
165°F / 74°C.
* Serve right away for the best texture.
' Summary:
* This is similar to a chicken cutlet or schnitzel-style fried
chicken breast, but with a seasoned yogurt-mustard batter instead of
breadcrumbs.
* Granulated garlic can be replaced with garlic powder.
* Greek yogurt can be replaced with sour cream if needed.
* Chili flakes can be reduced or omitted for a milder version.
* Italian herbs usually mean a dried herb mix such as basil, oregano,
thyme, rosemary, or marjoram.
View the attachments for this post at:
http://www.jlaforums.com/viewtopic.php?p=704836396#704836396
Hound Adams wrote:
On Fri, 08 May 2026 15:30:03 -0400 mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:
A+ recipe!
That said I did freelance a bit and thinned the batter down with
water so I could dredge in panko bread crumbs before sauteing.
The result was perfect crispiness and all the taste.
Next time I will try batter only.
The yogurt and mustard really kick it up a notch.
Many thanks for sharing this one with us MC - it rocks!
🥩 Juicy Chicken Schnitzel-Style Cutlets
" Ingredients:
For the chicken:
* Chicken breasts " 500 g
* Salt " to taste
* Ground black pepper " to taste
* Granulated garlic " to taste
For the batter:
* Eggs " 3 pcs
* Garlic " 2 cloves, minced or pressed
* Salt " 0.5 tsp
* Ground black pepper " 0.5 tsp
* Chili flakes " 1 tsp
* Italian herbs " 1 tsp
* Flour " 6 tbsp
* Cornstarch " 1 tbsp
* Greek yogurt " 2 tbsp
* Mustard " 1 tsp
For frying:
* Vegetable oil " for frying
" Preparation:
1. Slice the chicken breasts lengthwise into thinner cutlets.
2. Gently pound or flatten the chicken pieces so they are even in
thickness. This helps them cook quickly and stay juicy.
3. Season the chicken on both sides with salt, ground black pepper,
and granulated garlic.
4. In a bowl, break the eggs.
5. Add the minced garlic, salt, black pepper, chili flakes, and
Italian herbs.
6. Add the flour and cornstarch, then mix until the batter starts
to come together.
7. Add the Greek yogurt and mustard. Whisk everything well until
you get a thick, smooth batter.
8. Place each seasoned chicken cutlet into the batter and coat it
well on both sides.
9. Heat vegetable oil in a frying pan over medium heat.
10. Place the coated chicken pieces into the hot oil.
11. Fry the cutlets on both sides until golden brown and cooked
through.
12. Transfer the finished cutlets to a plate lined with paper
towels to remove excess oil.
13. Serve hot with your favorite sauce, salad, mashed potatoes,
rice, or vegetables.
" Notes:
* This recipe is schnitzel-style, but it uses a thick seasoned
batter instead of the classic breadcrumb coating.
* Slice the chicken evenly so all pieces cook at the same speed.
* Do not leave the chicken too thick, or the outside may brown
before the inside is fully cooked.
* Greek yogurt helps make the batter tender and gives it a slight
tang.
* Mustard adds flavor and balances the richness of the fried
coating.
* Cornstarch helps make the coating lighter and a little crispier.
* Let extra batter drip off slightly before placing the chicken in
the pan.
* Fry over medium heat so the coating turns golden without burning.
* If the cutlets brown too quickly, lower the heat slightly.
* The chicken is fully cooked when the internal temperature reaches
165°F / 74°C.
* Serve right away for the best texture.
' Summary:
* This is similar to a chicken cutlet or schnitzel-style fried
chicken breast, but with a seasoned yogurt-mustard batter instead
of breadcrumbs.
* Granulated garlic can be replaced with garlic powder.
* Greek yogurt can be replaced with sour cream if needed.
* Chili flakes can be reduced or omitted for a milder version.
* Italian herbs usually mean a dried herb mix such as basil,
oregano, thyme, rosemary, or marjoram.
View the attachments for this post at:
http://www.jlaforums.com/viewtopic.php?p=704836396#704836396
Glad to hear. Please share some photos if you can. If not, maybeNest time it is - I was able to get a nice schnitzel style oil wash
next time.
'-
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