Rántott Hús (Schnitzel)

Fried breaded chicken served with peas, tomatoes, and Hungarian-style tzatziki.

(Pronunciation: Rahn-toat Hoosh)

More commonly known as schnitzel outside of Hungary, and sometimes referred to as “rántott csirke”, “bécsi szelet”, or “borjú bécsi” within Hungary, this is a recipe that originated when Austria and Hungary were basically the same country, but today the region that is now known as Hungary makes it better! (´・ω・`)

Yeah, I know what you’re thinking; “Hey, isn’t Schnitzel deep-fried and didn’t Chef promise to never deep-fry again?” Well hah, joke’s on you; this is shallow-fried, which totally isn’t the same thing! ⊂((・▽・))⊃

Also, while this particular recipe calls for chicken, the same thing can be done to any slice of meat. Veal, pork, turkey, anything goes! \(^O^)/ Unless of course you’re a vegetarian, in which case you’d use tofu or something.

Ingredients (serves 4)
4 chicken breasts, a little less than 200g each (1 per person is a good way to portion this)
5-6 tbsp high-temperature oil (coconut oil, lard, peanut oil, or avocado oil are recommended)
3 eggs
1 cup flour
1 cup bread crumbs (you may need more or less, but start with this amount and add more if needed)
2 tbsp water
salt to taste

1. Start by slicing the chicken breast diagonally in 2, or 3 thin slices, depending on the thickness of the breast and your preference. Feel free to slice off loose/hanging parts off the breast; you can still bread and cook these and serve them as chicken fingers, or save them for something else like a stir-fry. DON’T WASTE IT.
2. Season all the slices on both sides with a sprinkle of salt and put them on a plate.
3. (Optional) Flat out the chicken breast slices by covering it with plastic wrap and hammering it with a meat tenderizer. This step is mostly for aesthetic purposes into making the slices all the same thickness, and usually the flatter the meat is, the crispier it will fry. However you can skip this step if you like your meat nice and thick, like me. (¬‿¬)
4. Add your flattened out chicken to a plate and start setting up your “breading station” which will consist of 2 plates and 1 bowl: 1 plate with your flour, the bowl with your egg wash (3 eggs and a splash of water, beaten with a fork) and lastly, a plate with your bread crumbs. (You can mix the bread crumbs with a pinch of salt, if you’d like to add some saltiness to your life)
5. Using one hand, take the sliced chicken from the plate and roll it around in the flour first, then dip it in the egg wash, then place it on the plate of bread crumbs.
6. Using your other hand, roll the chicken around in the bread crumbs until it’s coated everywhere. You’ll want to use your other hand because if you use your hand that’s covered in egg wash, all the bread crumbs will stick to it and you’ll have to be constantly washing your hands.
7. Let all the excess bread crumbs fall off and add the slice to a plate.
8. Repeat until you have no more slices of chicken left.

9. In a stainless-steel saucepan or skillet (I recommend a saucepan to minimize the oil splashing), heat up your oil of choice on medium-high, adding enough oil to submerge the chicken slices until only the top sticks out a bit.
10. Make sure to test the oil first by picking up a slice with a pair of tongs and just lowering it into the oil. If it starts sizzling, you’re good to go. Put it in there.
11. Cook as many as your saucepan/skillet allows you to at once, but try not to let them touch. Flip as needed making sure both sides are cooked evenly.
12. Remove from oil when the bread crumbs turn a medium brown colour, or until desired doneness.
13. Place cooked slices onto a paper towel and pat them dry.
14. Serve with a side of tomato salad, sautéed peas, and a nice spoonful of Hungarian-style tzatziki*!!! \(^ω^\)

Easy. My mother was supposed to guide me through this one, but she got a phone call from one of our relatives so I ended up doing the whole thing without her. The only thing to remember is that OIL DOES NOT BOIL. But you’re not me, so you probably already knew that. (´・ω・`)

So I used coconut oil for this, and I think it turned out really well. There was a slight coconutty aftertaste which nobody else would really notice unless you told them to look for it. Also, your kitchen will have the smell of coconuts which is soooooo noooooiceee…… But lard is good too if you have it. If not, peanut oil. In Hungary they generally use sunflower oil, but I absolutely hate it so I won’t recommend it.

*Heh, I’m basically referring to tzatziki that uses sour cream in place of Greek yogurt and paprika in place of my respect for Greek recipes. Try it some time, it really is delicious and Hungarian! And those words really are interchangeable in the context of food. (´・ω・`) I’ll put up a full recipe for it eventually. Done.

Wait a minute… tofu schnitzel? Is that even a thing? Oh God apparently it is. I think I want to try it.

(rantott, hus, rantot, hoosh, housh, hush, becsi, beychy, bechi, selet, borju, boryu, boaryu, chirke)

About Crisis

Ha nem mind lehet enyém, akkor nem kérek semmit.

Posted on August 28, 2015, in Chicken & Turkey, Hungarian, Lunch and Dinner and tagged , , , . Bookmark the permalink. Leave a comment.

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