How To Cook Chicken Schnitzel From Butcher

Squeeze lemon juice on top. Spray paper lightly with cooking spray. Place chicken on prepared tray.

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Heat the oil in a frying pan over medium heat.

How to cook chicken schnitzel from butcher. Schnitzel is austrian in origin. Veal known as wiener schnitzel or pork were the traditional meats of choice. Cook the schnitzels in batches for 3 to 4 minutes on each side until they are golden brown and cooked through.

Fried schnitzel later found its way to israel with european jews. Pork which is treif and veal which was. Repeat this for each breast until.

Transfer cooked chicken breasts. Like many other foods jews adapted this regional dish to suit their unique dietary kosher laws. Add 2 chicken breasts to pan and cook until golden brown on both sides approximately 5 minutes each side.

Place on a plate cover and refrigerate for 10 minutes. Place the fried chicken schnitzel on a tray lined with paper towel to drain excess oil. Chicken schnitzel is a popular and tasty treat served throughout israel.

Put chicken between 2 sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 5mm thick. Line a baking tray with baking paper. Cook on one side for 4 minutes or so then carefully turn over and cook for another 3 to 4 minutes or until golden brown on both sides if you need to do this in batches and do not crowd the skillet.

Place one breast in a large plastic bag or under plastic wrap and pound with a tenderizer or heavy bottomed pot until the chicken breast is about inch thick. Step 1 line an oven tray with paper towel. Trim any excess fat from fillets.