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Stuffed chicken schnitzel

Stuffed chicken schnitzel

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Easy and very fast to do.

  • 1 suitable chicken breast
  • 100 gr Delaco cheese
  • canned mushrooms
  • 1 onion
  • 100 gr Tyrolean chest
  • salt
  • pepper
  • 2 eggs
  • flour

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Stuffed chicken schnitzel:

We cut the chicken breast into thin slices, we beat the slices that we salt and pepper. On each slice we put a piece of Tyrolean breast, a slice of cheese, 1 slice of onion and mushrooms, we roll it and we catch it with toothpicks.

Beat the eggs with salt and pepper. Pass each stuffed schnitzel through the flour and egg and fry it in hot oil.

Good appetite!

Tips sites


Must be fried in hot oil for so that the melted cheese does not leak at the ends.


When passing the stuffed snail through the egg, try to insert the ends to form a crust when frying.

Chicken breast stuffed with vegetables ->

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String in the country - The best chicken schnitzel

Chicken schnitzel has a special history in the homes of each of us, because the best schnitzel is, of course, made by our mothers. The mother of each of us, who with her special hands, broke the eggs, beat them with a little salt and pepper, took a piece of chicken breast, soaked it in the egg and then quickly threw it in an oil bath. And look, that's how I had at the table, the tastiest schnitzel in the world.

Once I grew up I found out where the schnitzel came from and that the original is much bigger than what we knew. The schnitzel is originally from Vienna, where it is prepared from chicken, pork or beef and in addition to egg and flour, breadcrumbs and various spices are added, depending on the chef and his special recipes.

However, to put a chicken schnitzel on the table, perfectly browned, tasty and healthy, you need to follow a few steps:

Choose a boneless and skinless chicken breast that comes from a healthy environment, such as chicken breast from the Puiul Gospodarului range.

Cut the chicken breast into equal strips and place them on a chopping board.

Beat the chicken with a meat hammer, but make sure the pieces of meat are covered with foil for cooking.

The eggs must be beaten well, well, with salt, pepper and other spices.

You can use both breadcrumbs, flour and well-crushed cornflakes.

For a special, different taste, you can add parmesan in the egg and then over the schnitzel when they are just removed from the pan.

A healthy option is that the schnitzel should not be fried in an oil bath but well browned in the oven.


Chicken Kiev & # 8211 chicken schnitzel kievskaia & # 8211 chicken breast schnitzel filled with butter flavored with greens & # 8211 is delicious and easy to make. It can be a good idea for family lunch or dinner.

Flavored and melted butter and turns into a very tasty sauce.

Pui Kiev, although it bears the name of the Ukrainian capital, it seems that the recipe was first made in Moscow, and then abusively taken over by a chef from Kiev.

And, speaking of a friend, it doesn't really matter who invented the recipe, we are the ones who won because it is a very tasty recipe, simple and very easy to prepare.

original pui Kiev it had thin chicken meat, as for snacks, but nowadays a technique is used that simplifies the preparation process by cutting only the center of the chicken breast like a pocket and thus filling it with butter.

There are other different cooking methods: we can only prepare it by frying in oil, or fry it in half, and it will be finished in the oven.

I will stick to the old technique and you will prepare pui Kiev as all generations have prepared for me.

My grandmother often cooked pui Kiev and she was proud of this recipe, as if no one knew how to make it as well as she did. When we let her know that we are going on holiday, she keeps two chickens in the small fridge freezer especially for us. The chicken breast was reserved for this recipe, the upper legs became steak in the oven, and the rest was turned into soup or soup with lots of vegetables (which my brother always pushes on the edge of the plate).

Chicken breast stuffed with butter and greens, flavored with garlic, can make us think of Cordon Bleu (recipe you are here), but I would say it is even better.

The fact that we have a filling, we give it through flour, eggs and breadcrumbs, can't help but make us make this association at the beginning.

If the chicken breast has skin or fat, we must remove them, leaving the meat as clean as possible.

We can play a little with the flavors using cayenne pepper, garlic more or less (according to taste), we can add next to the classic parsley very little tarragon or thyme, thus giving a little personality to the final preparation.

However, we must be very careful not to upset the balance, the predominant taste must be the classic one, the rest must be just a little felt.

As a side dish we can choose the classic mashed potatoes, natural potatoes or sauteed vegetables.

If you want to prepare simple chicken schnitzel, with tender, soft and juicy meat, click here and you will discover how you can make a good snail, so that it does not come out like a shoe sole.

You can also make chicken parmesan from chicken schnitzel, my son's favorite recipe & # 8211 you can find it if click here.

Here's how it's prepared in my family Kiev chicken recipe:

How to prepare chicken breast for stuffing

Chicken breast is perfect for any situation. It can be grilled, fried in butter, cooked in the oven, rolled in dough and made into schnitzel. But he still has an ace up his sleeve. It can be cut and filled with anything you want, from cheese to spinach, bacon or chutney.

To fill a chicken breast, just cut a "pocket" to add the filling. This cut should be deep enough to hold the filling, but not wide enough to fall during cooking. For this reason, it would be best to use as large a chicken breast as possible to have better control over the cutting surface. Let's see exactly how to proceed.

What do you need?

4 pieces of skinless chicken breast

How do you proceed?

1. Put the chicken breast on the mincer. Hold a hand on it and gently insert the tip of the knife into the thickest part of the chest, on the side.

2. Make a cut of approx. 6-7 centimeters inside the breast, then cut along the pieces of meat (about 3 quarters of the chicken breast), enough to create a "pocket". Continue with the other pieces of breast.

3. Dry the chicken breast on all sides with a paper towel. Season it with salt on all sides (including the inside) and it is ready to be filled with whatever you want.

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Chicken breast stuffed with risotto - a surprising recipe!

(for 4 people)
4 halves of chicken breast, without bone and skin
150 grams of round grain rice (I used camolino)
600 ml. of chicken soup
200 grams of raw mushrooms
1 small onion
1 clove of garlic
60 ml. of consistent tomato broth
2-3 tablespoons grated Parmesan cheese
1 tablespoon chopped green parsley
30 ml. olive oil
2 tablespoons wholemeal flour
salt pepper

For starters, prepare the risotto: peel the onion and garlic and chop finely. Half of the amount of olive oil is heated in a saucepan. Add the onion and garlic and lightly fry, stirring constantly (picture 1). Add the washed and sliced ​​mushrooms (picture 2), mix and reduce the heat. Bake under the lid for 3-4 minutes. Pour hot poultry soup on top (picture 3) and when it boils, add the rice. Boil the rice for about 10 minutes, until the grain is cooked and what is in the bowl takes on a creamy appearance. Remove from the heat, add the broth, chopped green parsley and Parmesan cheese (picture 4).

Mix until smooth, season with salt and pepper, cover and allow to cool.
Beat the chicken breast halves with the hammer for slicing, salt and pepper:

On each schnitzel thus prepared, place 2-3 tablespoons of the cooled risotto:

Cover the filling with the edges of the schnitzel, forming rolls that are fixed with toothpicks:

Roll the rolls in flour.

Heat the remaining olive oil in a large skillet and fry the rolls quickly on all sides:

Return carefully until nicely browned:

Pour 250 ml into the pan. of hot water (or chicken soup), reduce the heat and boil the rolls under the lid for 15-20 minutes:

Chicken breast schnitzel with oriental salad

Classic, tasty and easy to prepare! Who wouldn't want such a preparation? How about the combination of chicken breast schnitzel with oriental salad? Are you tempted?


1 chicken breast
3 eggs
1 cup mineral water
salt pepper
flour c & acirct comprises
For oriental salad:
3-4 potatoes
1 pickled cucumber
5 olives
1 sliced ​​onion
1 hard boiled egg (optional)
olive oil
lemon juice

Method of preparation

Take a chicken breast, wash it, cut it in half and then cut it into thin slices. From one half of the chicken breast, you need to cut about 6 portions.

Beat the slices a little to thin them a little, salt and pepper.

Make a composition of 3 eggs, 1 cup of mineral water, a pinch of salt and add flour so that the dough is so similar to the pancake dough.

Each slice of chicken breast is dipped in flour, then in the above composition and fried in oil over medium heat.

The fire must not be small so that the schnitzels do not absorb too much oil. Fry well on both sides and remove on an absorbent paper towel.

The schnitzels can be served with oriental salad: boil the potatoes, peel them, then cut them into quarters, add the olives, pickled cucumbers, sliced ​​onions, season with olive oil and lemon juice.

Method of preparation

Smoked ciolan meatballs

Clean the ciolan well (if necessary, talk it a little on the stove) and shave it with a knife, wash it

Chicken liver

Boil the pipettes, hearts and livers, washed and cleaned well, with a little salt.

Baked chicken schnitzel - they are very tasty and juicy!

Baked chicken schnitzel. Schnitzels are the dish that many love. They are tasty and juicy.


-1 clove of garlic given through the press

-2 tablespoons mayonnaise or fermented cream / natural yogurt

-1/2 teaspoon black pepper


1.Cut the chicken breast into slices, lengthwise. Place them on the shredder lined with cling film, also cover them with cling film and beat them carefully with a kitchen hammer.

2.Prepare the marinade. Mix all ingredients until smooth.

3. Season the meat with a little salt and transfer it to a larger bowl. Add the marinade and mix well so that each piece of meat is covered with marinade. Let the meat marinate for 30 minutes.

4.Place the pieces of meat on the tray lined with baking paper and place it in the preheated oven up to 180 ° С for 35-40 minutes.

Without flour, without eggs, the stove remains clean and the meat is very tasty.

Chicken Snitel & # 8211 Chicken Schnitzel

My recipe contains the secret of chicken slices. It comes from an aunt from Hungary who emigrated to the USA, who took the secret with her to the grave, but her nieces (dear to them) discovered the miracle ingredient: lemon juice!

500 gr chicken breast
1-2 eggs
1 can pesmet
1/2 cana faina
salt pepper
lemon juice, freshly squeezed
mixtures of herbs or spices, or garlic powder (optional, to season breadcrumbs)

Slice and beat the chicken breast, but only on one side.
Add or roll the pieces in lemon juice.
Salt and pepper the chicken pieces and give them flour, then egg and finally breadcrumbs.
Fry and serve.

Video: Cordon Bleu. Plněný kuřecí řízek. Plněná kuřecí prsa (November 2022).