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Main dishes

Chicken cutlets in a fluffy egg coating

Chicken cutlets coated in flour, egg yolks, and stiffly beaten egg whites, then pan-fried over high heat in oil. Serves 4.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
15 min
Cook time
15 min
Total time
30 min
Servings
4 servings
Difficulty
Easy
Cuisine
Slovak

These chicken cutlets have a fluffy coating of egg yolks and beaten egg whites instead of breadcrumbs. The pounded, salted chicken breasts are first coated in all-purpose flour, then in beaten egg yolks, and finally in stiffly beaten egg whites. They are quickly fried on both sides in hot oil, keeping the coating delicate and light. Serve with potatoes or rice.

Ingredients

4 servings

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Instructions

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  1. Pound the chicken breasts, season with salt, and coat first in flour, then in egg yolks, and finally in stiffly beaten egg whites.

  2. Heat the oil in a skillet and quickly fry the cutlets on both sides over high heat.

Tip: Beat the egg whites just before coating the cutlets, and place the coated cutlets in the oil immediately so the whites do not deflate. Beat the egg yolks with a little milk.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
259 kcal
Protein
42 g
Carbohydrates
2.7 g
of which sugars
0.6 g
Fat
7.7 g
of which saturates
1.9 g
Fiber
0.1 g
Salt
0.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kuracie rezne v obláčiku zo žĺtkov a snehu