Chicken schnitzel is a breeze to make in the oven. Plus, this method uses less oil and has easier cleanup.
The breaded chicken breasts are baked until golden and crispy on the outside, yet they’re still tender and juicy on the inside. Serve schnitzels with lemon wedges and a German-style potato salad.
Think you can’t make chicken schnitzel without frying? Think again! This baked recipe imitates that deep-fried feel without using a ton of oil. All you need is to employ a couple simple hacks — heat the pan beforehand and drizzle the chicken with olive oil twice.
1 tablespoon olive oil, or as desired
6 eaches 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 1: Ready the oven and preheat to 220 degrees C or 425 degrees F.
Step 2: Arrange a line of aluminum foil in a large baking sheet then drizzle a generous amount of olive oil over the foil.
Step 3: Put the prepared baking sheet into the preheating oven.
Step 4: Place the chicken breasts on a clean plate and lightly press them to flatten into 1/4-inch thickness. Season with salt and pepper to taste.
Step 5: On a large plate, add in the flour and paprika. Whisk until well mixed.
Step 6: In a medium shallow bowl, add in the eggs. Season with salt and pepper then whisk until well mixed.
Step 7: In another large plate, combine bread crumbs and lemon zest.
Step 8: Dip each chicken into the flour mixture, egg mixture, and bread crumbs mixture.
Step 9: Arrange the dipped chicken breasts into the baking sheet. Drizzle olive oil over the chicken breasts.
Step 10: Place the baking sheet into the preheated oven and bake for 5 to 6 minutes or until cooked through.
Step 11: Remove from the oven. Serve and enjoy!
You can season your bread crumbs or use panko instead
Source : allrecipes .Com