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
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.
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
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
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