Baked Chicken Schnitzel Food

BAKED CHICKEN SCHNITZEL

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
• Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
• Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
• Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
• Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY OVEN BAKED CHICKEN SCHNITZELS RECIPE

Steps:

• Pre-heat oven to 390ºF/200ºC.
• Spray a baking sheet with a generous layer of oil then spread the panko over the tray. Mix gently with your hands.
• Bake for 5-7 minutes until golden.
• Remove from the oven and increase the oven temperature to 430ºF/220ºC.
• Break an egg into a shallow bowl and lightly whisk to mix the white and yolk. Add in the flour, mayonnaise, mustard, salt, and pepper and mix to form a thick paste.
• Place the chicken smooth side up on a sheet of baking paper or gladwrap/clingfilm. Cover with a second sheet and use a rolling pin or smooth meat hammer to flatten the chicken until it is about 1/2inch/1.25cm thick all over. Repeat with all 4 chicken breasts.
• Set a wire rack over a baking sheet and spray/brush lightly with oil.
• Dip the chicken breast into the batter then transfer to the tray of breadcrumbs. Carefully flip the chicken so both sides are well coated with the crispy crumb. Place onto the oiled rack and repeat with the remaining chicken breasts.
• Bake the chicken for 10 minutes until crispy and golden.

CHICKEN SCHNITZEL

Steps:

• Using a meat mallet or pounder, flatten the chicken cutlets in between 2 pieces of plastic wrap.
• Using 3 separate shallow bowls, place the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in one bowl. Next, combine the egg and milk in the second bowl, and then put the breadcrumbs into the last bowl.
• Coat the chicken with the flour, then dip into the milk-egg mixture and finally into the breadcrumbs, turning to coat.
• In a large skillet on high heat, add the oil then the chicken schnitzel and fry for approximately 1 minute per side, or until cooked through.

CHICKEN SCHNITZEL

Steps:

• Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.
• Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.
• Place a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.
• Coat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.

CHICKEN SCHNITZEL

Steps:

• Flatten chicken breasts very thin between celophane and set aside.
• Beat eggs and water.
• Dip chicken breasts into egg mixture
• Dip chicken in bread crumb mix.
• Melt butter in skillet.
• Fry chicken 5 minutes on each side or until brown and crispy.

CHICKEN SCHNITZEL CAESAR

Steps:

• Place a chicken breast between two sheets of cling film. Using a rolling pin or meat tenderiser, bash it gently until about 1cm thick and evenly flattened. Put the flour, eggs and breadcrumbs in three shallow bowls. Season the flour and mix well. Dip one of the chicken breasts into the flour, then the egg, making sure it's fully coated, then finally into the breadcrumbs. Set aside, then repeat with the other chicken breast.
• To make the Caesar dressing, tip the egg yolk, mustard, vinegar and garlic into a mixing bowl. Whisk together, then slowly drizzle in the oil, whisking constantly, until you have a loose mayonnaise. Fold in the anchovies and grated parmesan, give it a good stir, then set aside.
• Heat the oil and butter in a frying pan, add the chicken and fry for 3-4 mins until golden. Turn over and cook for a further 3 mins, then remove from the pan. Tip the lemon juice into the pan, sizzle, then spoon over the schnitzels. Leave to rest for 4 mins.
• Put the schnitzels on plates with some lettuce on the side, then scatter over the shaved parmesan and cured anchovies, if using, and spoon over some dressing. Serve with lemon wedges for squeezing over.

CHICKEN SCHNITZEL

Steps:

• In a wide shallow bowl, beat eggs with garlic, parsley, and 1/2 teaspoon each salt and pepper. In a separate bowl, combine breadcrumbs and Parmesan. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on with your fingers.
• Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a platter. Add remaining 2 tablespoons oil to pan, reduce heat to medium, and repeat with remaining 2 cutlets.
• Wipe skillet with a paper towel; heat butter until melted. Add wine; heat 30 seconds. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour broth mixture over cutlets.

CHICKEN SCHNITZEL

Steps:

• Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
• In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
• Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
• For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
• Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
• Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
• Wipe the skillet clean with paper towels.
• Heat butter until melted and add wine.
• Heat 30 seconds and stir in broth and lemon juice.
• Season with salt and pepper.
• Simmer 2 minutes.
• Pour broth mixture over cutlets and serve.
• Garnish with parsley and lemon slices.