Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- 2 eggs
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup vegetable oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Meat mallet
- 3 shallow bowls
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
4. In a shallow bowl, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
5. In another shallow bowl, whisk together the eggs and milk.
6. In a third shallow bowl, place the breadcrumbs.
7. Dip each chicken breast in the flour mixture, shaking off any excess.
8. Dip the chicken in the egg mixture, then coat it in the breadcrumbs, pressing the breadcrumbs onto the chicken to make sure they stick.
9. Place the chicken on the prepared baking sheet.
10. Drizzle the vegetable oil over the chicken.
11. Bake for 20-25 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 16g
Saturated Fat: 3g
Cholesterol: 165mg
Sodium: 900mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 2g
Protein: 38g
Substitutions for ingredients:
- Instead of chicken breasts, you can use boneless, skinless chicken thighs.
- Instead of all-purpose flour, you can use almond flour or gluten-free flour.
- Instead of breadcrumbs, you can use panko breadcrumbs or crushed cornflakes.
- Instead of vegetable oil, you can use olive oil or coconut oil.
Variations:
- Add grated Parmesan cheese to the breadcrumb mixture for extra flavor.
- Use different spices in the flour mixture, such as cumin, chili powder, or Italian seasoning.
- Serve the chicken schnitzel with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so that they cook evenly.
- Use a meat thermometer to check that the chicken is cooked through. The internal temperature should be 165°F (74°C).
- If the breadcrumbs are not sticking to the chicken, try pressing them onto the chicken with your hands or using a fork to press them on.
Storage instructions:
Leftover chicken schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken schnitzel, place it on a baking sheet and bake in a preheated 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken schnitzel on a bed of arugula or mixed greens for a colorful presentation.
Garnishes:
Garnish the chicken schnitzel with a squeeze of lemon juice and chopped fresh parsley.
Pairings:
Serve the chicken schnitzel with a side of mashed potatoes or roasted sweet potatoes.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Coleslaw
- Grilled asparagus
Troubleshooting advice:
- If the breadcrumbs are burning before the chicken is cooked through, cover the chicken with foil and continue baking.
- If the chicken is not crispy enough, try broiling it for the last 2-3 minutes of baking.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to check that the chicken is cooked through.
- Store leftover chicken in the refrigerator within 2 hours of cooking.
Food history:
Schnitzel is a traditional Austrian dish made with breaded and fried meat. The dish has become popular in many other countries, including Germany and Israel.
Flavor profiles:
This chicken schnitzel is crispy on the outside and juicy on the inside, with a savory and slightly spicy flavor from the spices in the breadcrumb coating.
Serving suggestions:
Serve the chicken schnitzel with a side of lemon wedges for squeezing over the top.
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Region: German