Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup pesto sauce
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. 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.
c. Season the chicken breasts with salt and pepper.
d. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
e. Dip each chicken breast in the flour, shaking off any excess, then in the egg, and finally in the breadcrumb mixture, pressing the crumbs onto the chicken to adhere.
f. Heat enough olive oil in a large skillet over medium-high heat to cover the bottom of the pan.
g. Fry the chicken breasts for about 3-4 minutes per side, until golden brown and crispy.
h. Transfer the chicken to a baking sheet and bake in the preheated oven for about 10-15 minutes, until cooked through.
i. Meanwhile, heat the pesto sauce in a small saucepan over low heat.
j. Serve the chicken schnitzel with a drizzle of warm pesto sauce.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 24g
Carbohydrates: 40g
Protein: 43g
Sodium: 900mg
Sugar: 2g
Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- You can use gluten-free breadcrumbs and flour if you need to make this recipe gluten-free.
- You can use a different type of cheese instead of Parmesan, such as Romano or Asiago.
Variations:
- You can add some chopped sun-dried tomatoes or roasted red peppers to the pesto sauce for extra flavor.
- You can use a different type of sauce instead of pesto, such as marinara or Alfredo sauce.
- You can use different herbs and spices in the breadcrumb mixture, such as garlic powder, paprika, or Italian seasoning.
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, with an internal temperature of 165°F.
- You can make the chicken schnitzel ahead of time and reheat it in the oven before serving.
Storage instructions:
Store any leftover chicken schnitzel 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 oven for about 10-15 minutes, until heated through.
Presentation ideas:
Serve the chicken schnitzel on a bed of arugula or mixed greens, with a side of roasted vegetables or mashed potatoes.
Garnishes:
Garnish the chicken schnitzel with some chopped fresh parsley or basil, or some grated Parmesan cheese.
Pairings:
Pair the chicken schnitzel with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the chicken schnitzel with a side of roasted vegetables, mashed potatoes, or a simple green salad.
Troubleshooting advice:
If the breadcrumb coating is not sticking to the chicken, try pressing it onto the chicken more firmly, or adding a little more egg to the mixture.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Schnitzel is a traditional Austrian dish made with breaded and fried meat. It is popular throughout Europe and has many variations, including chicken schnitzel.
Flavor profiles:
The chicken schnitzel is crispy and savory, with a nutty and herbaceous flavor from the pesto sauce.
Serving suggestions:
Serve the chicken schnitzel as a main course for dinner, with a side of vegetables or salad.
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