Cheese Battered Chicken Schnitzel Kuře v Sýrovem Těstíčku

Name: Cheese Battered Chicken Schnitzel Kuře v Sýrovem Těstíčku
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 PCS ofchicken breasts - skinless and boneless (larger *); 1 Pinch ofsalt (adjust if needed); 1 Pinch ofground pepper - ground (adjust if needed); ½ cup ofall-purpose flour (adjust if needed); 3 PCS ofeggs; ¼ cup ofmilk (adjust if needed); 1 TSP ofbaking powder; ¼ TSP ofsalt; 2 cups ofcheese of your choice - finely shredded (**); 1 cup ofbreadcrumbs (regular); salt (adjust if needed, ideally freshly ground); pepper - ideally freshly ground (adjust if needed, ideally freshly ground)

4 servings

Czech Air Frying, Shallow Frying, Deep Frying

Buckle up for a trip down memory lane, and straight into the heart of Czech and Slovak comfort food! Imagine the aroma of golden, crispy chicken encased in a savory, cheesy batter – that's what we're diving into today. This isn't just any fried chicken; it's my take on "Kuře...

... v Sýrovém Těstíčku," a dish that was a staple in my childhood, a warm hug on a plate during my years in the Czech Republic. Now, while authentic versions often feature the elusive Eidam cheese, I've adapted it for the American kitchen, using a readily available Mexican blend with fantastic results. Get ready to recreate a nostalgic favorite, a simple yet utterly delicious recipe that's sure to become a new family classic. Let's get cooking!

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Tom the Chef Founder

April 14, 2025

Cheese Battered Chicken Schnitzel Kuře v Sýrovem Těstíčku on the black plate, close up side shot 2

25 min.
25 min.
1/5

Ingredients:

Chicken:

2 PCS of chicken breasts - skinless and boneless (larger *)
1 Pinch of salt (adjust if needed)
1 Pinch of ground pepper - ground (adjust if needed)

Batter:

½ cup of all-purpose flour (adjust if needed)
3 PCS of eggs
¼ cup of milk (adjust if needed)
1 TSP of baking powder
¼ TSP of salt
2 cups of cheese of your choice - finely shredded (**)
1 cup of breadcrumbs (regular)

Final touch:

salt (adjust if needed, ideally freshly ground)
pepper - ideally freshly ground (adjust if needed, ideally freshly ground)

* Each of the 2 chicken breasts will be cut into half, which will give us 4 regular portions. If you enjoy larger portions, you may want to consider using up to 1 chicken breast per person. All other ingredients can stay the same. You can also substitute chicken breasts for pork loins or chops without the bone, or a boneless veal loin.

** Czechs and Slovaks would use a cheese called Eidam, shredded on the fine openings of their box grater. This cheese is hard to find in many parts of the USA, including where I live. Therefore, I use finely shredded Mexican blend, which gives me very good results.

Tools:

1x Measuring Spoons
1x Measuring Cups
1x Chef’s knife
1x Cutting Board
1x Meat Mallet (tendorizer)
1x Plastic Wrap
1x Medium Mixing Bowl (3 – 4 QT)
1x Silicone Spatula
2x Plate
1x Deep Fryer or Pot and Thermometer or Air Fryer (or saute pan with ½” Layer of Frying Oil (for shallow frying))
1x Food Thermometer (probe)
1x Cooling Rack or Paper Towels

Recipes

Best served with:

Creamy Mashed Potatoes

Czech Potato Salad

Boiled Potatoes with Butter

Or as a sandwich.

Directions:

1. Prepare the Chicken:

Let’s begin preparing Cheese Battered Chicken Schnitzel Kure v Sýrovem Těstíčku by preparing the meat.

1.1.

Ensure the chicken breasts are properly rinsed under cold water to remove surface bacteria and unwanted parts.

1.2.

Perform a butterfly cut and then cut each chicken breast in half to reach four portions.

1.3.

Pound over plastic wrap to approximately ¼” thickness using a meat mallet.

1.4.

Salt and pepper from both sides.

2. Breading Station:

2.1.

Place ½ cup of all-purpose flour on the first plate.

2.2. Place into the medium mixing bowl:

3 eggs
¼ cup of milk
1 TSP of baking powder
¼ TSP of salt
2 cups of finely shredded cheese of your choice

Then, thoroughly until with a spatula until fully combined..

2.3.

Place 1 cup of breadcrumbs the second plate.

3. Bread the Chicken:

3.1.

First, bread the chicken meat in the flour on both sides.

3.2. Then, add the remaining flour to the eggs and milk mixture, stirring thoroughly until fully combined to create a batter.

Important:
After this point, work one by one.

3.3. Place a piece of chicken into the batter and use a spatula to cover the top with batter.

Notes:

If your batter is too thick (it should be at least slightly runny), consider diluting it with a little milk.
You should have enough batter for all the chicken, but it’s important to budget it.
If you prefer your chicken to have a thicker batter coating, you can increase the amount of cheese, milk, and eggs and coat the chicken more to your liking.

3.4.

Next, place the chicken in the breadcrumbs and coat evenly on both sides.

3.5.

Place it on a plate and repeat these steps with the remaining chicken.

3.6.

Then immediately proceed with cooking.

Tip:

Combine all the leftover breading ingredients and pan-fry on both sides until golden brown. This creates a perfect, crispy addition to many soups and helps prevent food waste. These fried breading pieces can also be frozen after cooking for later use.

4. Cook the Chicken:

A. Deep Fry:

Note:
Work in two or more batches (based on the size of your deep fryer).

1.

Preheat oil to 350°F.

2.

Carefully place chicken into the fryer.

3.

Fry immersed in oil until a nice golden color is reached and the chicken breasts are fully cooked (about 3 – 5 minutes from each side). *

4.

When done, remove to a cooling rack and let the excessive oil drip off (about one minute).

B. Shallow Fry:

Note:
Work in two pans at the same time or in batches.

1.

Preheat the fry pan on medium-high heat with a layer of frying oil (between ¼ to ½”).

2.

Shallow fry until a nice golden color is reached and the chicken breast are fully cooked (about 3 – 4 minutes from each side). *

3.

When done, remove to a cooling rack and let the excessive oil drip off (about one minute).

C. Air Fry:

Note:
Work in two or more batches (based on the size of your air fryer).

1.

Preheat your air fryer to 350°F.

2.

Place the chicken in.

3.

Drizzle the top of the chicken with oil.

4.

Air fry until a nice golden color is reached (usually about 5 – 8 minutes for each side).*

5.

Optionally, drizzle with more oil during air frying if needed.

5. Serve Cheese Battered Chicken Schnitzel Kuře v Sýrovem Těstíčku:

5.1.

Sprinkle with salt and pepper.

5.2.

Serve with mashed potatoes, boiled potatoes with butter, potato salad, or as a sandwich!

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F.

Kitchen Guide

Poultry

The USDA minimum safe internal temperature is 165°F.

The popular serving temperature is the same as the minimum serving temperature.

Food & Ingredients

Types of Chicken Meat

January 20, 2025

Chicken is a global culinary superstar, renowned for its versatility, affordability, and mild flavor that adapts to countless cuisines. While many home cooks gravitate towards familiar cuts like the breast, the world of chicken meat extends far beyond this popular choice. Understanding the different types of chicken meat available unlocks a wider range of culinary possibilities, allowing you to choose the perfect cut for your desired dish and cooking method. From succulent dark meat to lean white meat, each part of the chicken offers a unique texture and flavor profile waiting to be explored. This guide will navigate the diverse landscape of chicken meat, providing you with the knowledge to make informed decisions at the butcher counter and elevate your chicken cookery to new heights.