Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 8 slices of bacon
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- Oil, for frying
Special equipment needed:
- Meat mallet
- Plastic wrap
- Frying pan
- Tongs
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet until they are about 1/4 inch thick.
3. Season the chicken breasts with salt and pepper.
4. In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper.
5. In another shallow dish, beat the eggs.
6. In a third shallow dish, mix together the breadcrumbs and more salt and pepper.
7. Wrap each chicken breast with two slices of bacon, securing the ends with toothpicks.
8. Dredge each chicken breast in the flour mixture, shaking off any excess.
9. Dip each chicken breast in the beaten eggs, then coat in the breadcrumb mixture.
10. Heat oil in a frying pan over medium-high heat.
11. Fry each chicken breast for 3-4 minutes on each side, until golden brown.
12. Transfer the chicken breasts to a baking sheet and bake for 15-20 minutes, until cooked through.
13. Remove the toothpicks from the chicken breasts before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 480
Fat: 18g
Protein: 49g
Carbohydrates: 28g
Fiber: 2g
Sugar: 1g
Sodium: 800mg
Substitutions for ingredients:
- Chicken breasts can be substituted with turkey or pork cutlets.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Smoked paprika can be used instead of regular paprika.
- Gluten-free flour and breadcrumbs can be used for a gluten-free version.
Variations:
- Add a slice of cheese on top of each chicken breast before baking.
- Use prosciutto instead of bacon for a different flavor.
- Add herbs like thyme or rosemary to the breadcrumb mixture for extra flavor.
Tips and tricks:
- Make sure to pound the chicken breasts evenly to ensure even cooking.
- Use toothpicks to secure the bacon in place while frying.
- Use a meat thermometer to ensure the chicken is cooked through.
Storage instructions:
Leftover chicken schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken schnitzel in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the chicken schnitzel with a side salad or roasted vegetables for a balanced meal.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a crisp white wine like Sauvignon Blanc or a light beer.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green beans
- Caesar salad
Troubleshooting advice:
- If the chicken breasts are not cooked through after frying and baking, finish cooking them in the oven until they reach an internal temperature of 165°F.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw chicken to prevent cross-contamination.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food history:
Schnitzel originated in Austria and is a popular dish in German cuisine. It is traditionally made with veal, but chicken and pork are also commonly used.
Flavor profiles:
The bacon adds a smoky flavor to the chicken schnitzel, while the paprika, garlic powder, and onion powder add depth of flavor.
Serving suggestions:
Serve the chicken schnitzel with a squeeze of lemon juice for a bright and tangy flavor.
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