One of the most popular dishes in the Czech Republic, which is fast and simple. Rizek convenient to take along for a snack at work or on a trip. No festive table is complete without it. From the classic Wiener schnitzel, differs that make it mostly of pork or chicken breast and cooking are much easier, and that is the beauty of Czech cuisine. Today I present to you chicken rizki.
|Cooking time 30 minutes||Number of servings 4|
Chicken Breasts cut into at the thickest point with a knife and deploy them as a book. If Breasts are large, on the reverse side to make a few shallow transects.
Meat slightly repel, salt and pepper.
Prepare three plates and pour the flour, the other beaten with a fork egg, and Treu - crackers.
Meat dip both sides in flour.
Then dip in the egg.
And finally in the breadcrumbs.
In a pan heat the sunflower oil and spread the meat.
Cover the meat with a lid is not necessary, because the crust uprated its crunchy structure. Readiness can be checked, pierced the meat with a toothpick, slightly press and if the juice is clear, RISC ready. Ready rizky hot, you can wet a cloth to remove excess oil. Here is our handsome finish.
Serve with mashed potatoes, steamed vegetables or salad. Rizky - a mandatory attribute of the Christmas table, served with potato salad, reminiscent of our Olivier.