Guilty Chicken Shnitzels Recipes

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GUILTY CHICKEN SHNITZELS

I call these baked chicken breasts "guilty" because I'm always looking for fat-free recipes. But it's quick and simple and a great people-pleaser - can't beat that when you're pressed for time. Suggestion: something a little piquant, like chutney or a salad with vinaigrette dressing, highlights this dish.

Provided by Malva

Categories     Poultry

Time 30m

Yield 8 pieces, 4-6 serving(s)

Number Of Ingredients 12



Guilty Chicken Shnitzels image

Steps:

  • In a bowl, mix the mayonnaise, soy sauce, and optional curry powder.
  • In another bowl or a plastic bag, combine the dry ingredients well.
  • Put the shnitzels in the mayonnaise bowl and stir them around gently, lightly coating them with the mixture.
  • Transfer the shnitzels to the bowl or bag containing the dry ingredients, one or two at a time, making sure to coat them well. Shake off any excess flour mixture.
  • Line a large baking pan with foil or baking paper for easy cleanup. Place the prepared chicken pieces in the pan, leaving some space between them.
  • Drizzle a little olive (or other) oil over the pieces. This will bring out the moisture; the shnitzels, even coated with mayo, will otherwise be dry. You don't need much, just a light drizzle.
  • Bake the shnitzels at 350 degrees for 20 minutes.

8 chicken breast halves, pounded til thin
1/4 cup mayonnaise
2 teaspoons soy sauce
1/2 teaspoon curry powder, if liked
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon cumin
1 tablespoon sesame seeds
1 tablespoon paprika
oil, preferably olive

BAKED CHICKEN SCHNITZEL

Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It's a family-favorite! Enjoy with fresh squeezed lemon juice.

Provided by Chef V

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 6

Number Of Ingredients 8



Baked Chicken Schnitzel image

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).

Nutrition Facts : Calories 382.7 calories, Carbohydrate 40.2 g, Cholesterol 127 mg, Fat 9.1 g, Fiber 2.9 g, Protein 33.1 g, SaturatedFat 2.2 g, Sodium 809.8 mg, Sugar 2.6 g

1 tablespoon olive oil, or as desired
6 chicken breasts, cut in half lengthwise (butterflied)
salt and ground black pepper to taste
¾ cup all-purpose flour
1 tablespoon paprika
2 eggs, beaten
2 cups seasoned bread crumbs
1 large lemon, zested

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