Main dishes
Chicken schnitzels in egg batter
Chicken otbivnye, flattened and pan-fried breast, are the Russian go-to when you need to feed a family something filling in a hurry. The breasts are sliced, pounded thin, then dipped in flour and beaten egg and fried. The egg coating seals in the juices, and the thin meat cooks in 3-4 minutes a side so it stays moist. The most common mistake is cooking chicken breast for too long, which dries it out instantly. Pounding to an even thickness means every piece is ready at the same time. Two large breasts make 8 schnitzels, dinner for four in half an hour.
Method
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Pat the chicken dry, slice each breast horizontally into 2 thin pieces, then cut each piece in half crossways to get 8.
Cover with cling film or put in a bag and pound with the flat side of a meat mallet to 5-7 mm thick, working from the centre out.
Season both sides with salt and pepper.
Beat the eggs with the milk, crushed garlic and a pinch of salt in a shallow dish. Put the flour on another plate.
Heat the oil in a frying pan over medium heat, enough to cover the base by 2-3 mm.
Dip each piece in flour, shake off the excess, dip in egg and put straight into the pan.
Fry for 3-4 minutes until golden, turn and cook for another 3 minutes. Don't cover the pan or the coating will go soggy.
Drain on kitchen paper to remove excess oil.
Tips for success
- Pounding through cling film stops the meat tearing and keeps the kitchen clean.
- Dip in flour and egg twice for a thicker, juicier coating.
- Don't fry over too high a heat: the batter burns before the chicken is cooked.
- If the pieces are thicker than 1 cm, finish them in the oven at 180°C for 5 minutes.
Serving and storage
Serve hot with mashed potatoes, rice or a fresh cucumber and tomato salad. A sour cream or garlic sauce goes well.
Keep in the fridge for up to 2 days. Reheat in a dry frying pan or the oven to keep the coating crisp.
Variations
- Cheesy: put a slice of cheese on each piece at the end and cover for 1 minute to melt.
- Breaded: coat in breadcrumbs after the egg.
- Cheese batter: add 50 g of grated hard cheese to the eggs.
Calories and macros
Per serving (about 241 g):
Per 100 g: 175 kcal, P 18.9, F 8.3, C 4.7. An estimate based on average ingredient values. Your daily calories ›
