Baked Chicken Schnitzel offers a lighter, oven-baked version of the traditional fried schnitzel. This dish retains all the classic flavors and crispiness but with less oil, making it a healthier yet just as satisfying option.
The Story
Schnitzel, originating from Austria, is traditionally made with veal or pork, breaded and fried. This chicken version, baked in the oven, provides a leaner alternative while keeping the essential elements of a crispy coating and tender, juicy meat.
Why You Should Make This
If you’re looking for a dish that’s both comforting and a bit healthier than its fried counterpart, this Baked Chicken Schnitzel is perfect. It’s a great way to enjoy a beloved classic in a way that’s suitable for a more health-conscious diet, without sacrificing taste or texture.
How to Serve
Serve the schnitzel with a wedge of lemon to squeeze over the top, alongside classic sides like potato salad, steamed vegetables, or a crisp green salad. It’s also delicious with a dollop of mustard or horseradish cream.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a toaster oven to maintain crispiness.
Tips
- Use a meat mallet to pound the chicken breasts to an even thickness for consistent cooking.
- Let the breaded chicken rest for a few minutes before baking to help the coating adhere.
- Spray the breaded chicken lightly with cooking spray before baking for extra crispiness.
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