au.blackmilkmag.com
New recipes

Chicken schnitzel with mozzarella sauce

Chicken schnitzel with mozzarella sauce


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Snails:

Cut the chicken breast into slices and beat a little with the sledgehammer. Season to taste with salt and pepper. Beat the eggs well and place the flour on a plate.

The breadcrumbs are mixed together with the grated cheese on a small grater, parsley, basil and dried thyme, a little of each.

Each slice of chicken is passed through a beaten egg, then through the flour, again through the egg, then through the flavored breadcrumbs.

Fry in hot oil on both sides until golden. Remove on an absorbent towel.

Tomato sauce:

Tomato juice mixed with oil and spices, bring to a boil over low heat until it begins to thicken.

Mozzarella sauce:

The butter melts, and when it has become liquid, add the flour and mix vigorously, so that no lumps form. Dissolve with cold milk and bring to a boil again, over low heat, until it begins to thicken. Add diced mozzarella and grated cheese on a small grater. Season to taste with salt, pepper and nutmeg.

The slices are served with homemade tomato sauce and butterflies, and the cheese sauce is poured on top.


Ingredients

  • 400g skinless chicken breast
  • 2 pcs. (110g) or chicken
  • 50g white flour
  • 100g pesmet
  • 2 teaspoons (10g) salt
  • 1 teaspoon (5g) ground black pepper
  • 1 teaspoon (2g) dried rosemary
  • (50g) olive oil
  • (50g) sunflower oil
  • 1 pc. (400g) canned tomatoes
  • 1 teaspoon (2g) dried oregano
  • 4 teaspoons (8g) dried basil
  • 50g mozzarella
  • 20g parmesan

Chicken Breast in Bechamel Sauce

Chicken breast in bechamel sauce is one of my favorite foods with chicken meat. And because I noticed that I have only posted doughs so far, from now on I will also post food recipes, soups, broths, etc. I hope you enjoy. Today I was planning some chicken breast slices, but I changed my mind and prepared this delicious recipe with chicken breast, cheese and bechamel sauce.

Ingredient & # 8211 Chicken Breast in Bechamel Sauce

  • 600-700 g chicken breast
  • 150 g mozzarella
  • 200 g smoked ribs
  • 100 g of crushed branza
  • salt
  • pepper
  • butter
  • biscuit

Ingredient sos bechamel

  • 50 g butter
  • 50 g flour
  • 500 ml of milk
  • salt
  • pepper
  • nutmeg (optional)

Method of preparation

  • Peel a squash, grate it and cut it into thin strips.
  • Powder the strips with plenty of salt and pepper.

  • Wallpaper a heat-resistant dish with butter and breadcrumbs, and place a layer of chicken strips in the shape of a ray.

  • We cut the smoked ribs into thin slices that we place over the brié cheese.
  • Place another layer of mozzarella slices and brioche and close with the rest of the chicken strips.

How to prepare bechamel sauce

  • Melt 50 g butter over low heat. When it is completely melted, put the pan aside and add all the flour. Stir quickly so that it does not become lumpy and put it back on low heat.

  • Mix for 1-2 minutes, then gradually add the milk, salt, pepper and nutmeg and mix until you get a creamy bechamel sauce.

  • Turn off the heat, cover it with a food-grade plastic wrap and let it cool for about 5-10 minutes.
  • When the sauce is warm, add it over the chicken breast and powder with 1-2 tablespoons of breadcrumbs on top.

  • Bake the chicken breast in bechamel sauce, in the preheated oven at 180 ° C, for a maximum of 1 hour.
  • If the surface browns too much, cover the bowl with aluminum foil.
  • Remove the chicken breast from the oven, let it cool a bit, then slice it and serve.

It is absolutely divine! Good appetite!

Laura Adamache

53 comments to & ldquo Chicken Breast in Bechamel Sauce & rdquo

I really wanted you to please post other recipes than the ones with dough & # 8230 with the first one you already hit!

Dear Laura, here's what I'm going to do, it's done quickly and you don't have to wait long for it! And I think it's tasty! Thanks for the ideas!

Amalia, thank you for your words. I don't know why I haven't put any recipes so far. Many times I would take pictures while cooking but I don't have any recipe posed from head to toe. From now on, I will rectify this and bring wine and food. I kiss you and I'm glad you like the chicken.

I'm glad Mariana that you like it and thank you for telling me that you want to see recipes more often on the blog. I solemnly promise that from now on I will not get rid of any kind of camera. Kiss him and try him hard.

Laura, here I am in the middle of pasting this recipe. I also like a lot of ciabatta.
I cook every day, sometimes the dishes are repeated, sometimes they are new and I can't write the way I cook. now I came back to print it and thank you for the wonderful recipes. Sweet pup and I pass by seeing that we are on the same wave with the tastes (hi, hi)
Bay, bay and have a nice afternoon!
Laura S.

My dear Laura,
As I wrote above, I prepared this recipe and not to tell you that it was & # 8221FANTASTIC & # 8221 delicious.
My husband said that, please do it to us not only now and never.
They also told me my men, that once a month I had to prepare it.
Laura, thank you once again from the bottom of my heart for all the goodies.

Laura I have a question and I hope I don't bother or be too indiscreet with her.
WHERE CAN YOU FIND SUCH FLOUR RECIPES?
I have a lot of books, magazines, internet, but here and there one, I have to go with the bread and bacon in the street to find a recipe to my liking.
I enjoy these BLOGS, this way we find ourselves faster and that's how the ideas of cooking flow.
I kiss you sweetly and I wish you continued work and a day full of success!
With great friendship and respect
Laura S.

God, I like your recipes. But, not that I'm pretentious, they can't be listed. I would be more interested in the listing option, because I don't have internet at home and no time to write them. I repeat, if possible !! Thanks and good luck in the future, it's a great blog !!

Dear Georgeta, welcome to my blog and thank you very much for liking my recipes. From what I understand, do you want to know if you can print recipes? If that was the question I think you can print them from the browser you use. Here you gave me a phenomenal idea because I saw many widgets on this topic that you can introduce in the blog. I will look for one right now and put it on my blog to make it easier for everyone to print recipes. Thank you very much for the idea and I hope you have understood your question well. I kiss you and I am still waiting for you with my dear heart !!

Laura, thank you very much for the answer !! You understood well what I asked, thanks and for the information I managed. The idea of ​​widgets would be welcome, yes. Indeed, I also visited other blogs and I, as I told you, I only have the possibility to list, I list the recipe I wanted. I will wait for the widget, but now I can handle it. Thanks again, kiss you and be sure that I will try your networks, I have a boy (22 years old), who likes everything new in terms of recipes, and I am willing to make them. )))) bye Bye

Dear Georgeta, I'm very glad that you solved the printing problem because yesterday I was looking for a crazy widget that would work, but I still haven't found it. I am very happy that your son is open to everything new and that you are willing to try new recipes. I kiss you and I'm waiting for you around me !!

Laura dear,
Thank you very much for the information given about the sources of your inspiration. I still haven't been able to go in and see what it's about, but when I have a little time I will definitely do it.
Thank you in particular for your help with the translation.
I will take into account and promote that only, but only in extreme cases I will contact you. I know that it is not easy to answer all the questions and to please everyone. That is why I especially respect people who know what it means. 8222SA FII OM & # 8221!
I kiss you sweetly and I wish you much success and success in everything you do.
I'm now trying to put on the Blog your recipe for Ciabatta bread and Buhteljini bread. I made both and they were fffffff. good!
Thousands of thanks!
With friendship and respect
Laura S.

My dear Laura, I am always impressed by your comments! Thank you very much for the kind words and I sincerely ask you to contact me anytime not only in extreme cases, because I am pleased to know that I can help someone. And I appreciate people who have not forgotten to be people in a world as complicated as the one we live in. for me, honesty and mutual respect are basic qualities that I especially appreciate in a person. In you and in the girls I have come in contact with so far, I have found these qualities and I am very happy to see that there are still PEOPLE people with whom you can talk decently !! I kiss you my dear and don't forget I'm here whenever you need me !!

Hi Laura!
On Saturday I tried this recipe, but it turned out soft. It was very tasty, because the guests licked the plate but it looks like I was ashamed to put it on the table. I respected the quantities, but maybe I put too little breadcrumbs or maybe because I didn't have ribs I used some thinly sliced ​​bacon, which melted & # 8230! my. Last week I discovered your blog and I regained my appetite for cooking. Also on Saturday I made Korvapusty, and they came out on my 10th grade, although I wouldn't have thought that something made of dough would ever come out of my hand. All quantities are fixed, so these recipes can be used by those with disabilities in the kitchen. Too bad I only saw teachers here. Laura, best regards and I'm watching you & # 8230. I'm waiting for more food. Eventually I will have to start cooking because I have two boys and it is not easy to satiate 3 men.

Thank you from the bottom of my heart for trying the chicken breast and Korvapusty and for liking them.
I read that you had problems with chicken breast and I think it was because of the bechamel sauce that I don't think had the right consistency. I advise you next time if you want to restore it to leave it on the fire longer because when you put it to cool it must already be dense. For more safety, because as we well know any type of flour absorbs the liquid differently, next time put 75 gr of flour instead of 50 gr. This will make it quite dense and you will not have any problems. Another problem is the bacon, which being fatter and in combination with the butter with which you lined the form can create too much liquid and thus prevents the bechamel sauce from binding properly. If you use all the bacon, I say to cover with fffff a little butter the shape in which you make it. And the pemet is very important because using a larger amount it forms a kind of coating and so it will be easy for us to cut it. I don't know what type of cheese you used but I advise you to use any type that does not contain liquid anyway. Cheese, mozzarella for Pizza, brie and gorgongozola are ideal for this tart. I very much hope that these tips will be useful to you and that you will not have any problems next time.
I congratulate you wholeheartedly because you managed to make Korvapusty and that means that you are not at all anti-talent in the kitchen.
I kiss you and I will come with as many food recipes as possible !! I look forward to seeing you at my place and for any questions I am here and I will always be happy to answer you !!


Chicken breast schnitzel, simple and easy to prepare recipe, it is the dish that most of us ate and we liked. Children are really in love with him and often when asked what they would like to eat, chicken schnitzel is in the top of preferences, along with pasta and pizza.

Chicken breast dressed in a golden and crispy cloak is delicious. Since this meat is generally fairy, if cooked properly it can be really good.

The schnitzel recipe has Austrian origins. Traditionally made from veal (Wiener Schitzel), it has been transformed over time, the veal being replaced with pork or chicken for both economic and practical reasons.

The result is tasty and, as I said at the beginning, almost everyone tried it by preparing it at home or ordering in restaurants.

I don't understand why anyone would buy a packaged schnitzel in the supermarket. It is good when freshly cooked and anyone, even a child, could handle it. In addition, we would have no reason to complain that we have on our plate something that brings the sole of shoes.

What's worse is when you're served a chicken breast schnitzel in a restaurant, whose meat was beaten with a hammer until it turned into a strip so thin that you could see through it. And you will have to pay for such a snail, which can be compared to a shoe sole! Such an experience can ruin your evening.

To make chicken breast schnitzel, we proceed as for the classic veal breast schnitzel. Cut the chicken breast lengthwise into 2 or 3 slices. If they are very thick, we can beat them very lightly with a hammer, so that they have a thickness of about 3-4 mm. I don't use a hammer for this. I put the chicken breast between 2 food foils and use a twister to thin it. If we manage to cut the strips with a suitable thickness from the beginning, we don't have to beat the meat with a hammer or subject it to the thinning process with the twister.

It would be preferable not to have to beat the meat, which is tender and soft anyway. For the recipe of cordon Bleu or chicken breast rolls, where we need thinner strips we can use a hammer, but we beat it very easily, we don't pour our nerves on the piece of meat.

Chicken breast slices will be baked bread, ie covered with breadcrumbs (the term bread is from French and means covered with bread & # 8211 respectively the breadcrumbs obtained from dry bread, as shown here). Before reaching the breadcrumbs we will roll the meat through flour and eggs, these ensuring the perfect binder for the breadcrumbs.

In order to have a properly cooked schnitzel, we will cook it in a very hot oil bath, in a deep pan. It is important to see how the oil sizzles around the pieces of meat when they reach frying.

If you want to do & # 8220chicken fingers & # 8221, that is baked chicken slices, they are called locking pins. If click here you will be directed to the recipe. You will find a recipe for dietary chicken fillets.

That being said, I leave below the ingredients and how to prepare the chicken breast slices.

INGREDIENT:

We cut strips from the chicken breast lengthwise. We stir them if necessary, but if we manage to cut thin from the first one, we go directly to seasoning with salt and pepper.

We put in different dishes / plates flour, beaten eggs, a little salt and breadcrumbs. we pass the chicken breast through the flour, covering it on both sides, we then immerse it in the eggs, and at the end we line it with breadcrumbs. We do this with all the pieces of meat, and then we move on to the frying process.

Pour the oil into the deep pan and heat it very well. We can test with a wooden spoon, inserted in oil. If there are air bubbles around it, it means that it is hot enough, so we fry the snails.

The oil will sizzle around the snails ensuring a crispy crust. Fry them on both sides, until they are evenly browned, then take them out on paper / absorbent kitchen towels that will absorb the excess oil, leaving in the end a very little (or no) greasy crust.

We eat freshly prepared chicken schnitzel, because only at this moment can we enjoy the good taste of the crust and of a piece of tender and juicy meat.

Next to the schnitzel we put the favorite garnish: mashed potatoes, baked potatoes and even fried, but goes very well with some sauteed vegetables and even pasta (spaghetti).

When I prepared this schnitzel I remembered the best and most delicious method in which I ate it with parmesan and mozzarella, along with a marinara sauce and spaghetti (pui parmesan cheese & # 8211 if you haven't tried this recipe yet you have to do it).


Chicken schnitzel with mozzarella sauce

Cut the chicken breast into slices and beat a little with the sledgehammer. Season to taste with salt and pepper. Beat the eggs well and place the flour on a plate.

The breadcrumbs are mixed with the grated cheese on a small grater, parsley, basil and dried thyme, a little of each.

Each slice of chicken is passed through a beaten egg, then through the flour, again through the egg, then through the flavored breadcrumbs.

Fry in hot oil on both sides until golden. Remove on an absorbent towel.

* For the tomato sauce:

* 1 cup tomato juice
* 1 teaspoon olive oil
* salt and pepper
* basil
* garlic

Tomato juice mixed with oil and spices, bring to a boil over low heat until it begins to thicken.

* For the mozzarella sauce:

* 50 g butter
* 1 tablespoon flour
* 250 ml milk
* 100 g mozzarella
* 50 g cheese
* salt and pepper
* nutmeg

The butter melts, and when it has become liquid, add the flour and mix vigorously, so that no lumps form. Dissolve with cold milk and bring to a boil again, over low heat, until it begins to thicken. Add diced mozzarella and grated cheese on a small grater. Season to taste with salt, pepper and nutmeg.

The slices are served with homemade tomato sauce and butterflies, and the cheese sauce is poured on top.


Chef's tips for sandwich with chicken schnitzel and gorgonzola sauce

This sandwich is perfect and without garnish, but if you have eaters at the table you can prepare a simple salad and "fries" in the oven.
The salad can be replaced with arugula or fresh spinach.
For an even fresher taste, you can add a few slices of cucumber to the sandwich.
The ciabatta bread gets a wonderful texture if you put it on the grill for a minute, possibly greased with a little butter.

Baked "french fries" recipe

  1. Peel 5 potatoes and cut them into thin slices.
  2. Mix two tablespoons of olive oil with salt, pepper and your favorite spices.
  3. Pour the mixture over the potato slices.
  4. Put the potatoes in a tray. Leave them in the oven until well browned.