Parmesan Chicken Schnitzels or Bitki/Bitochki (in Russian)

Chicken Schnitzels


My family loves these! You can make enough that will last you for a few days. Anytime you want a healthy, quick and a satisfying snack, just grab one. Slice and add to your favorite salad. You can dip them in your favorite ranch dressing, add pasta sauce and cheese on top – instant Chicken Parmesan!!! You can see that once you make these “basic” Schnitzels, the possibilities are ENDLESS!

– inside of your to-go sandwich
– or cut in strips and thrown on a top of your garden salad.

This is the Easiest preparation that I’ve discovered through numerous experimentation. No POUNDING involved, no Tenderizing.


Chicken Schnitzels




Slice each chicken breast in half horizontally through the thickest portion of each breast half, and then in half again, 4 slices per breast.

Chicken Schnitzels

Add 1 cup of flour and salt/pepper on a plate or a shallow bowl. In a deep bowl, combine eggs, Parmesan cheese, half/half, melted butter, garlic powder, and onion powder.

Chicken Schnitzels

Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg/Parmesan mixture, turning to coat evenly. Heat Vegetable or Olive oil in a deep pan to Med-Low. You need enough oil for your Schnitzels to “swim”. Fry the Schnitzels on Med-Low on both sides until golden brown, about 5 minutes on each side.

Chicken Schnitzels



Saute vegetables (Olive oil, garlic, onion powder, paprika), if you like and serve with your Parmesan Chicken Schnitzels!

 

Chicken Schnitzels


ENJOY!

 

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Parmesan Chicken Schnitzels or Bitki/Bitochki
 
Author:
Ingredients
  • 2 pounds boneless skinless chicken breasts (about 4 large breasts)
  • 1 Cup Flour
  • 3 Eggs
  • ½ Cup Parmesan cheese
  • ½ Cup Half and half milk
  • 2 Tbsp. melted Butter (or light butter with canola for fewer calories)
  • 1 tsp. Garlic powder
  • 1 tsp. Onion powder
  • salt/pepper to taste
Instructions
  1. Add 1 cup of flour and salt/pepper on a plate or a shallow bowl.
  2. In a deep bowl, combine eggs, Parmesan cheese, half/half, melted butter, garlic powder, and onion powder.
  3. Slice each chicken breast in half horizontally through the thickest portion of each breast half, and then in half again, 4 slices per breast.
  4. Working with 1 chicken breast at a time, dredge in flour, shaking off excess. Dip into egg/Parmesan mixture, turning to coat evenly.
  5. Heat Vegetable or Olive oil in a deep pan to Med-Low. You will need enough oil for your Schnitzels to “swim”.
  6. Fry the Schnitzels on Med-Low on both sides until golden brown, about 5 minutes on each side.
  7. Drain on a paper towel.


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