Thinly pounded chicken breast coated in flour, egg, and breadcrumbs, fried to a perfectly puffed golden crust. The everyday Slovak comfort meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large flat plate
Garnishes: lemon wedge, parsley
Accompaniments: potato salad, rice, french fries
Instructions
-
1
Pound chicken breasts to even 5mm thickness between plastic wrap.
-
2
Season with salt and pepper.
-
3
Set up breading station: flour, beaten eggs, breadcrumbs.
-
4
Coat each piece in flour, dip in egg, press into breadcrumbs.
-
5
Fry in oil over medium-high heat 3-4 minutes per side until golden and cooked through.
-
6
Drain on paper towels, serve with lemon wedges and potato salad.
Did You Know?
A perfect Slovak rezeň should puff up so the breadcrumb crust separates slightly from the meat, creating an air pocket.
Chef's Notes
Equipment Tips
- meat mallet
- three shallow bowls
- large skillet
Garnishing
lemon wedge, parsley
Accompaniments
potato salad, rice, french fries
The Story Behind Rezeň
The schnitzel tradition came to Slovakia via the Austro-Hungarian Empire. While Austrians use veal, Slovaks adapted it with chicken, making it more affordable and accessible as a weeknight dinner.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!