Traditional recipes

Chicken snitel in Tuscany

Chicken snitel in Tuscany

For a romantic dinner ... it works perfectly!
Delicious chicken schnitzel wrapped in cheese and covered with Italian sauce ... a treat!

  • 2 sliced ​​chicken breasts (for several servings)
  • 3 eggs
  • the cane
  • frying oil (palm)
  • salt
  • cheese slices
  • italian tomato sauce:
  • a glass of white wine (semi-sweet)
  • a tablespoon of olive oil
  • a large clove of garlic
  • rosemary leaves
  • pepper
  • salt
  • a teaspoon of sugar
  • 3 cherry tomatoes cut in half
  • 2 tablespoons tomato broth (or juice) (homemade is ideal)

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken Snitel in Tuscany:

Beat the salted chicken breast before for snitel. We pass it through the beaten egg with a little salt, then through the flour and fry it. Drain the excess fat on a paper (napkin). Put the snails in an embarrassing tray and cover each piece with a slice of cheese. Bake at 200 degrees for 15 minutes.

Meanwhile we make the sauce:

Put the wine together with the olive oil in a pan and bring to a boil. Add the garlic, broth, tomatoes and sugar. Everything takes place over high heat. Salt to taste, pepper then add the rosemary. In 5-7 minutes we have an excellent sauce. Remove the chicken after 15 minutes, put the sauce on top and leave it in the oven for another 5 minutes. We take out and serve as desired ...


Similar recipes:

Chicken with sour cream

Chicken with sour cream stewed in oil with water, prepared with flour dissolved in sour cream and finely chopped onion

Chicken with carrot

Chicken with carrot stewed in butter with water and milk, over which cream is added at the end

Chicken with corn

Chicken with corn in French dough with butter, milk and baked eggs


Chicken schnitzel with sauce

It is an absolutely delicious dish with which you can satisfy even the most quarrelsome people. It's worth trying this recipe!

ingredients

1,200g boneless chicken breast
2½ cups flour
½ cup of breadcrumbs
1½ teaspoon salt
1½ teaspoon onion powder
1½ teaspoon garlic powder
1 teaspoon smoked paprika
¼ cayenne pepper
1 cup milk
2 eggs
oil

⅓ cup of flour
4 tablespoons melted butter
pepper
salt
400 ml vegetable soup
⅔-3/4 cup cream
2 teaspoons chives, chopped

Method of preparation

Season the chicken steaks (which you beat with a hammer) with salt and pepper. Mix the flour with the breadcrumbs, salt, onion and garlic powder, paprika and cayenne pepper. Set it aside.

Mix the milk with the eggs. Give the pieces of meat through the flour mixture, then through the egg, then through the flour again. Put them in a bowl and then refrigerate for 15 minutes to an hour.

Heat oil in a pan. Fry the steaks and leave them for 3-4 minutes on each side or until golden brown. You can keep them warm in the heated oven.

For the sauce, put the melted butter in a pan, add, mix with the flour and stir constantly, over medium heat. Leave for 1 minute. Add the spices. Gradually turn the soup over. Turn on the heat and add the cream. Lower the heat and let the sauce simmer for 3-5 minutes. Match salt and pepper. Stir in the chives and serve the sauce over the hot steak.


6 pieces of chicken breast, cut & icircn in half, lengthwise
2 eggs
2 cups breadcrumbs
1 tablespoon olive oil
3/4 cup flour
1 tablespoon paprika
salt and pepper to taste
the juice of a large lemon

Difficulty: average

& Icircncinge the oven to 220 degrees Celsius. Cover a tray lined with aluminum foil and sprinkle the foil with a little olive oil.
Place the tray in the preheated oven.
Beat the chicken breast pieces to thin them to about 1 cm thick. Season with salt and pepper to taste.
Mix the flour with the paprika in a large plate.
Beat the eggs with salt and pepper in a small bowl.
Mix the breadcrumbs with the lemon juice in another large plate.
Pass each slice of chicken breast through the flour mixture, through the egg and finally through the breadcrumbs mixture, then place them on a plate without overlapping them.
Remove the tray from the preheated oven and place the schnitzels on it without overlapping them.
Sprinkle the schnitzels with a little olive oil.
Bake in the preheated oven for five to six minutes.
Turn the schnitzels on the other side and leave them for another five, six minutes or until the meat is penetrated and the crumb crust on top is slightly browned.


Pui Toscana

How many more chicken recipes can be invented and reinvented? Whatever it is, I hope to try them all :). The recipe below is a quick, colorful and easy to make. I really liked the pepper-chicken-spinach-Parmesan combination and I will definitely repeat it, but on a larger scale, that is, when we have guests.

  • 400g sliced ​​chicken breast
  • 3 red bell peppers (considered one person pepper)
  • 200g fresh spinach
  • 50-100g parmesan
  • 2-3 cloves of garlic
  • 150g cheese & # 8222currators & # 8221 (cheese, cheese)
  • salt, pepper, olive oil

1. Preheat the oven to 180g C.

We wash the peppers, cut a lid on them and dig out the seeds.

We beat the chicken breast slices with the hammer for the slices, not very thin just a little :), we grease them with olive oil and we season them with salt, pepper and crushed garlic.

On each slice we put a few spinach leaves, then a little Parmesan, roll and put them inside a pepper. Crowd them well so you won't be sorry :). Place the peppers in the pan, cover them with a lid made of all the peppers and bake for 30-40 minutes.

3. Take the lid, grate the cheese and put it in the oven for another 5 minutes.

Serve with vegetables, mashed potatoes or just a salad.

The breast is soft, juicy and has an accentuated pepper aroma.

I apologize for the photos, I took them in a hurry and I didn't have time for arrangements :).

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Video: Gennaro Contaldos Tuscan Chicken Recipe. Citalia (October 2021).