Two Great Chicken Fillet Recipes

Category : cooking, food hygiene, Food Preparation, Food Serving, home kitchens, Miscellaneous, poultry
Two Great Chicken Fillet Recipesby Andrew Routledgeon.Two Great Chicken Fillet RecipesOK, enough of the serious stuff for a while. Now it’s time for some frivolity in the form of cooking a couple of good chicken recipes. Here’s a two of my favorites. I hope you will like them too. Remember that in order to keep your chicken bacteria free and to avoid all forms of […]




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OK, enough of the serious stuff for a while. Now it’s time for some frivolity in the form of cooking a couple of good chicken recipes. Here’s a two of my favorites. I hope you will like them too.

Remember that in order to keep your chicken bacteria free and to avoid all forms of food contamination please adhere to all the principles frood hygiene essentials stated throughout this blog.

Chicken Fillet Snitzels
This one’s so easy
Ok, Bascially you need to serve about 3-5 pieces per person to really sastisfy the apetite.
So work out how many pieces you need and then flatten the fillets gently between a plastic sheet (I prefer using a rolling pin for this).

Ingredients:
Chicken fillets.
3-4 eggs
1 cup of flour
bread crumbs
salt & pepper
sesame seeds.
Italian Herb mixture (optional).

We have already covered how to prepare the Fillets so I won’t go into that again. Next you will need 3 bowls or plates. In one you put the eggs which you will beat, in another the flour and in the last the bread crumbs, sesame and herbs. Add a little salt and pepper to the flour and to the crumbs.

Take each fillet individually and flour. Ater flouring dip into the egg. Shake off any excess liquid and place into the bread crumbs. Cover the fillet with the crumbs and press lightly. Remove onto a clean and dry tray or plate and repeat the precedure until all the fillets are breaded. If you have a lot of pieces you can divide the layers by using grease proof paper or baking paper.

To avoid the possibility of bacterial growth within the chicken or cross contamination between the eggs and the chicken keep the preparation time as short as possible. Twenty minutes should be ample time for this process and it will help to prevent the the devision of bacteria. Wile you are breading the shnitzels start to heat your oil. The time interval between finishing breading and frying should also be as brief as possible. It you can, serve straight from the frier, if not keep at a temperature of at least 65 degrees celsius until served. Any leftovers should be cooled and refrigerated to avoid bacterial contamination.

Now take a frying pan and add about 1/2cm. of cooking oil. Heat and fry the snitzels on both sides until golden brown. Serve with fries , rice or pasta. Add a little lemon and your favorite dip to the side of the plate. Don’t forget to eat plenty of fresh vegetable salad at least once a day.

Chicket Fillet Fajitas in fried Tortillas
My Personal Recipe
This recipe make a great main course, Brunch or between meal hunger stopper.

For this you will need about 5 fillets per portion.

Other Ingredients:
1 medium tomato (sliced) per 2 portions
1/2 green pepper per 2 portions(sliced)
1/2 medium sized onion per 2 portions(sliced)
Tomato puree
1-2 cloves of garlic
salt and pepper
Cumin
Chopped corriander
Corn starch
Cooking oil
Chilli Pepper or sweet chilli pepper sauce.
Tortillas

Equipment:
2 frying pans.

Before you start to fry rub the bottom of the pan with the garlic cloves. Slice the chicken fillets length ways and fry on a deep skillet. Add the onions and work in stir frying carefully for about 1 minute. Add peppers stir frying for about 1 minute also. Now add the tomatoes mixing gently until they begin to show signs of softening. Add salt & black pepper to taste. Put in about 1/2 teaspoon of cumin per 2 portions (reducing by 1/4 teaspoon for each 2 extra portions added). Add the chilli pepper or sweet chilli sauce. Add a little tomato puree to intensify the colour.

Now blend in the chopped corriander adding an ammount according to your own taste preference. Add a little sugar if the mixture needs it. Because you are going to fill the tortillas with the fajitas mixture it needs to be a little firm so mix a teaspoon of corn starch diluted in a little water into the fajitas to make the sauce a little less runny. Put the tortillas onto a table and fill them lenghwise with your fajitas mix. Roll them up gently making sure not to split them. Add a little beaten egg onto the lip of the tortilla and set aside. Now heat another frying pan with about 11/2 cm. of coking oil. Heat to a temperature of the oil 150 degrees centigrade Now add your tortillas to the oil carefully taking care not to get burned or to spill the content of the tortillas out. Fry until golden brown on both sides. Remove and place on kitchen paper to soak up the excess oil. Serve on lutuce with salza mexican rice or fries. Buon Apetite


Author: 

Andy has many years of experience in food preparation, Food Hygiene, Catering and staff Training

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One Response

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  1. Michael HoldcroftJuly 13, 2009 at 5:17 pm

    You can always bash your Schnitzels with a frying pan – it’s quicker that way 🙂

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