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Discover the Delight of Baked Chicken Schnitzel
Growing up, chicken schnitzel was a classic comfort food in my household. I’ve reinvented this beloved dish to make it oven-friendly, using less oil and ensuring an easier cleanup. Baked Chicken Schnitzel pairs beautifully with potato salad or mashed potatoes, and a crisp, fresh salad. Plus, it tastes just as delicious the next day, even when served cold! It’s a family favorite that comes alive with a squeeze of fresh lemon juice.
Why You’ll Love This Recipe
This Baked Chicken Schnitzel is a game-changer! Not only does it use significantly less oil than the traditional method, but it’s also incredibly easy to prepare. The crispy, flavorful coating is a hit with everyone, even when using store-brand seasoned bread crumbs. It’s a dish that received rave reviews from everyone I’ve served it to, proving that sometimes simplicity is best.
Kitchen Equipment You’ll Need
- Oven
- Baking sheet
- Aluminum foil
- Large plate
- Medium shallow bowl
- Whisk
Ingredients
- 1 tablespoon olive oil, or as desired
- 6 chicken breasts, cut in half lengthwise (butterflied)
- 1 pinch salt and ground black pepper, to taste
- ¾ cup all-purpose flour
- 1 tablespoon paprika
- 2 large eggs, beaten
- 2 cups seasoned bread crumbs
- 1 large lemon, zested
Step-by-Step Instructions
- Preheat your oven to 220 degrees C (425 degrees F).
- Line a large baking sheet with aluminum foil and drizzle a generous amount of olive oil over it.
- Place the baking sheet in the preheating oven.
- Flatten the chicken breasts to 1/4-inch thickness and season with salt and pepper.
- On a large plate, mix together the flour and paprika.
- In a medium shallow bowl, beat the eggs and season with salt and pepper.
- Combine the bread crumbs and lemon zest on another large plate.
- Dip each chicken piece first in the flour mixture, then the egg mixture, and finally the bread crumb mixture.
- Arrange the coated chicken breasts on the baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 5 to 6 minutes, or until cooked through and golden.
- Remove from the oven, serve, and enjoy!
Tips for Success
- Ensure the chicken breasts are evenly flattened for consistent cooking.
- Drizzling olive oil over the foil and chicken helps achieve a crispier coating.
- Do not skip the lemon zest in the bread crumbs; it adds a refreshing burst of flavor.
Additional Tips and Variations
- For extra flavor, try adding herbs like thyme or oregano to the bread crumbs.
- Serve with a variety of dipping sauces such as honey mustard or garlic aioli for a tasty twist.
- This recipe works well with turkey or pork cutlets as well.
Nutritional Highlights (Per Serving)
Calories: 300 | Protein: 30g | Carbohydrates: 25g | Fat: 10g
Frequently Asked Questions (FAQ)
Q: Can I use chicken thighs instead of breasts?
A: Yes, chicken thighs can also be used, but cooking times may vary slightly due to thickness.
Q: How can I make this gluten-free?
A: Substitute the all-purpose flour with gluten-free flour and use gluten-free bread crumbs.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion
This Baked Chicken Schnitzel is a deliciously easy way to enjoy a classic dish with a healthier twist. I invite you to try this recipe and experience the delightful crunch and flavor for yourself. Don’t forget to share your creations and thoughts in the comments below. Happy cooking!
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