Everybody loves schnitzel, but Hungarian Chicken Schnitzel takes it to the next level with its infusion of bold Hungarian spices. Tender chicken breasts are coated in a mixture of beaten eggs and Hungarian paprika, adding a smoky kick. Encased in seasoned breadcrumbs, each piece is fried to golden perfection, delivering a satisfying crunch. Serve hot with a squeeze of lemon for a burst of freshness. This dish is a surefire hit, combining the beloved comfort of schnitzel with the exotic flair of Hungarian cuisine in every delectable bite.
Ingredients
Servings 8
- 2 pounds boneless skinless chicken breasts
- 3/4 cup all-purpose flour
- 4 ½ cups bread crumbs
- 2 tablespoons Jamie Geller Hungarian spice
- 1 tablespoon onion powder
- ¾ teaspoon salt
- 5 large eggs beaten
- About 1 or 2 bottles of vegetable oil for frying
- Carrot for frying
Nutritional Facts
Nutrition Facts
Hungarian Chicken Schnitzel Bites
Amount per Serving
Calories
528
% Daily Value*
Fat
18
g
28
%
Saturated Fat
7
g
44
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
169
mg
56
%
Sodium
777
mg
34
%
Potassium
593
mg
17
%
Carbohydrates
55
g
18
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
35
g
70
%
Vitamin A
152
IU
3
%
Vitamin C
1
mg
1
%
Calcium
151
mg
15
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- 1.Cut chicken into large chunks and flatten each piece with your hands. Place in a bowl.
- In a second bowl place bread crumbs and add Hungarian spice, onion powder, and salt.
- In a separate third bowl add flour and 1/2 cup bread crumb mixture and toss, add chicken and toss until chicken is completely coated.
- Pour beaten eggs over coated chicken and mix well. Coat each piece of chicken with bread crumbs before frying.
- Preheat oil in a large pan or pot over medium high heat. Once hot, carefully place chicken in the hot oil. Fry until crispy (about 2 ½ minutes per side). Place on cooling rack to drain excess oil.
- After the first batch add in a carrot to the oil to prevent burning during the remaining cooking. avoid the second and third batch from burning.
What is the Hungarian spice mixture ?
You can see it here http://bit.ly/JGHungarianRub