Refika's Easy and Perfect Chicken Schnitzel Recipes | In 2 Ways: Airfryer & Deep Fry

Today, we're bringing you the perfect chicken schnitzel recipe, and it's a two-in-one treat! Not only will you master the classic schnitzel, but we’re also taking it up a notch with a mouthwatering cheese and ham-filled version. We’ll show you all the tips and tricks to make these schnitzels crispy on the outside, tender on the inside, and bursting with flavor. Join us and learn how to bring this delightful duo to your dining table!

Chicken Schnitzel

1 chicken breast, 250-350 g
2-3 tablespoons milk
1 egg
1 handful flour
1 teaspoon salt
1 teaspoon black pepper
2 handfuls bread crumbs or panko
5 slices smoked turkey ham
4 slices any kind of melting cheese
1 tablespoon salsa sauce

For frying,
1 liter sunflower oil or you can cook it in an airfryer if you wish

Open the chicken breast like a butterfly. Sprinkle a pinch of salt and pepper on both sides of the chicken. Thin the chicken by pounding it between the refrigerator bags you opened by cutting the edges.
If you want to make it plain, put the melted cheese and salsa sauce between the smoked turkey and ham on one side, and cover it with the other side. Gently beat just the edges again to seal the edges.
To prepare the outer pan, put flour on a tray and add a pinch of salt and pepper. In a separate tray, beat the egg with milk. Put bread crumbs on the 3rd tray.
Coat the schnitzel you have prepared in flour, egg and bread crumbs and fry it in the 160C (320F) heated oil, turning it both sides for about 10 minutes. To cook in the airfryer, spray it with oil and fry at 180C (356F) for 25-30 minutes until the inside is cooked through.

Salsa Sauce

2.5 kg tomatoes
400 g green pepper
3 onions
6 red hot peppers
4 cloves of garlic
200 ml vinegar
3 heaped tablespoons of sugar
2 heaped teaspoons of salt
1 tablespoon thyme
1 teaspoon cumin
A bunch coriander, 50-60 sprigs, chopped
Olive Oil

Make a small X mark on the bottom of the tomatoes with your knife.
Heat a large cast iron skillet and place tomatoes, peppers, onions, and garlic cloves over the coals. Cook for about 30 minutes, turning the vegetables occasionally, until they are all soft and dark brown. If your pan is small, you can roast it three or four times.
Place the roasted vegetables in a large bowl and cover them with a plate or lid. Sweating the roasted vegetables in this way will make them much easier to peel.
Roughly chop the peeled tomatoes. You can discard the hard tops.
Peel the peppers and discard the burnt parts. To distribute the flavor more evenly, chop the sweet peppers slightly larger and the hot peppers smaller than the sweet peppers.
Cut off the burnt parts of the onions and chop them into cubes. If the onions are still raw inside, you can fry them in a little olive oil.
Peel and crush the garlic.
Coat the bottom of a large pot with olive oil and heat.
Combine all the vegetables in the pot and add the delicious brown juice that comes out while sweating.
Add vinegar, sugar, salt, cumin and thyme. Bring to a boil and let it cook over low heat for 10-15 minutes.
While the salsa is boiling, wash your jars and place them in the oven set at 120C (248F) to sterilize. Sterilize the lids in boiling water for 10 seconds.
Finally, add the coriander to the sauce and turn off the stove.
Transfer the sauce into jars using a funnel. Cover it with olive oil to prevent it from coming into contact with air and close the lid while it is hot.

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