Chicken schnitzel with yogurt sauce
Votes: 6
Time: 35 min.
Complexity: easily
Quantity: 4 chicken schnitzels
Complexity: easily
Quantity: 4 chicken schnitzels
Nutritional value per serving:
Calories 629, total fat 35 G., saturated fats G., proteins 45 G., carbohydrates 34 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 629, total fat 35 G., saturated fats G., proteins 45 G., carbohydrates 34 G., fiber G., cholesterol mg, sodium mg, sugar G.
Chicken schnitzel with yogurt sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken cutlets, about 0.3 cm thick (about 700 g total)
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup whole grain mustard
- 5 slices of white bread (torn into pieces)
- 3/4 tsp dried marjoram
- Salt and ground black pepper
- 1/2 cup wheat flour
- 1/2 tsp paprika
- A pinch of grated nutmeg
- 2 eggs category CO
- Vegetable oil for frying
- Apple-plum sauce for serving (optional)
We recommend
Recipes with similar ingredients: chicken, eggs, yogurt, whole grain mustard, white bread, applesauce (puree), marjoram, nutmeg, paprika
Cooking the dish according to the recipe:
- In a food processor, pulse the bread until finely ground. Transfer it to a shallow dish and add the marjoram, salt, and pepper to taste. In another shallow dish, combine the flour with the paprika and nutmeg. Crack the eggs into a third dish. Season the chicken with salt and pepper.
- Dredge each cutlet in flour, shaking off any excess. Dip it in the egg mixture, then in the bread crumbs, pressing down to coat on all sides. Place on parchment paper until ready to fry.
Heat 1/4 inch (0.3 cm) of vegetable oil in a large skillet over medium-high heat until hot. Add 2 chops, gently rotating the pan to coat them with oil, and fry until golden brown, about 3 minutes per side. - Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining chicken, adjusting the cooking temperature if necessary. In a bowl, mix the yogurt and mustard until smooth. Serve the schnitzels with mustard and apple-plum sauce.
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