Published in the August 2018 'In The Loop Magazine
Who doesn't love fried food? Well I do, but sometimes to much of a good thing isn't so good for us. My baked schnitzel is an alternative way to make a fabulous chicken dish without the fry part. It taste delicious and still has the crunch as if it had been fried. I think a healthier option. Top with your favorite sauces or dressing; capers and butter, light ranch, there are endless ways to dress it up to please your palate. I love it just the way I bake it with a squeeze of lemon on top. Super tasty all on its own.
Ingredients:
- 3 Eggs, make egg wash adding a splash of water, beat together
- 1 cup flour
- 4-6 thin cut chicken breast, then pounded
- 2 cups Panko
- 2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 tablespoon Italian seassoning
Pre heat oven to 400 degrees bake 35 minutes
Direction:
- Prepare baking sheet with foil or parchment paper, set aside
- Pound out chicken breast evenly, then prepare three separate shallow dishes approx. 8 inches wide and add separately these ingredients: 1. Flour 2. Egg Wash 3. Panko with all seasoning mixed together
- Dredge each piece of chicken starting with flour, then egg wash and final step Panko making sure the chicken is covered completely
- Spray baking sheet with non stick spray, Place prepared chicken on baking sheet
- Very important! After the dredging refrigerate chicken for 30 minutes before baking
- In preheated oven, bake 25 minutes and flip bake for another 10 minutes
- Serve hot or cold. Top or serve on side your favorite sauce or dressing, lemon wedges, garnish with fresh parsley. Be creative and Enjoy!