Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1/4 cup olive oil
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. 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.
3. In a shallow dish, mix together the flour, oregano, thyme, garlic powder, salt, and pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix together the breadcrumbs and parmesan cheese.
6. Dredge each chicken breast in the flour mixture, shaking off any excess.
7. Dip the chicken in the beaten eggs, then coat in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to help them adhere.
8. Heat the olive oil in a large skillet over medium-high heat.
9. Add the chicken to the skillet and cook for 2-3 minutes on each side, until golden brown.
10. Transfer the chicken to a baking sheet and bake in the preheated oven for 10-12 minutes, until cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 33g
Protein: 38g
Sodium: 700mg
Substitutions for ingredients:
- Instead of chicken breasts, you can use chicken thighs or pork chops.
- Instead of all-purpose flour, you can use almond flour or gluten-free flour.
- Instead of parmesan cheese, you can use pecorino romano or nutritional yeast.
Variations:
- Add chopped fresh parsley or basil to the breadcrumb mixture for extra flavor.
- Serve the schnitzel with a side of tzatziki sauce or hummus.
- Top the schnitzel with crumbled feta cheese and diced tomatoes for a Greek twist.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so they cook evenly.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- If you don't have a meat mallet, you can use a rolling pin or heavy skillet to pound the chicken.
- To make the schnitzel extra crispy, use panko breadcrumbs instead of regular breadcrumbs.
Storage instructions:
Leftover schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the schnitzel, place it on a baking sheet and bake in a 350°F oven for 10-12 minutes, until heated through.
Presentation ideas:
Serve the schnitzel on a bed of mixed greens or with a side of roasted vegetables for a colorful and nutritious meal.
Garnishes:
Garnish the schnitzel with a sprinkle of chopped fresh herbs or a squeeze of lemon juice for extra flavor.
Pairings:
This schnitzel pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Lemon roasted potatoes
Troubleshooting advice:
- If the schnitzel is not browning evenly, adjust the heat on the skillet to prevent burning.
- If the breadcrumb mixture is not sticking to the chicken, try pressing the breadcrumbs onto the chicken more firmly.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw chicken to prevent the spread of bacteria.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
Schnitzel is a traditional Austrian dish made with breaded and fried meat. This Greek-style chicken schnitzel puts a Mediterranean twist on the classic recipe.
Flavor profiles:
This schnitzel is savory and flavorful, with hints of oregano, thyme, and garlic. The parmesan cheese adds a salty and nutty flavor to the breadcrumb coating.
Serving suggestions:
Serve the schnitzel with a side of tzatziki sauce or hummus for a Greek-inspired meal.
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