Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/4 cup vegetable 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 with a meat mallet until they are an even thickness.
3. In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, place the breadcrumbs.
6. Dip each chicken breast into the flour mixture, then the egg mixture, and finally the breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they stick.
7. Heat the vegetable oil in a large skillet over medium-high heat.
8. Add the chicken breasts to the skillet and cook for 2-3 minutes on each side, until golden brown.
9. Transfer the chicken breasts to a baking sheet and bake in the preheated oven for 10-12 minutes, until cooked through.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 375°F
Skillet temperature: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 17g
Saturated Fat: 3g
Cholesterol: 160mg
Sodium: 900mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 2g
Protein: 38g
Substitutions for ingredients:
- Chicken breasts can be substituted with pork or veal cutlets.
- Vegetable oil can be substituted with canola oil or olive oil.
Variations:
- For a milder flavor, reduce the amount of cayenne pepper in the flour mixture.
- For a different flavor profile, substitute the Cajun seasoning with Italian seasoning or Mexican seasoning.
Tips and tricks:
- To ensure the breadcrumbs stick to the chicken, press them onto the chicken firmly.
- Use a meat thermometer to ensure the chicken is cooked through, with an internal temperature of 165°F.
- For a crispier schnitzel, 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 in a preheated oven at 375°F for 10-12 minutes, until heated through.
Presentation ideas:
Serve the schnitzel on a bed of lettuce with a side of lemon wedges.
Garnishes:
Garnish with chopped parsley or green onions.
Pairings:
Pair with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
- Rice pilaf
Troubleshooting advice:
- If the breadcrumbs are not sticking to the chicken, try pressing them onto the chicken more firmly or using a different type of breadcrumb.
- If the chicken is not cooking through in the oven, increase the cooking time by a few minutes.
Food safety advice:
- Always wash your hands and cooking surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked through, with an internal temperature of 165°F.
Food history:
Schnitzel is a traditional Austrian dish made with breaded and fried meat. It has since become popular in many other countries, including Germany and the United States.
Flavor profiles:
This recipe has a spicy and savory flavor profile, with a hint of smokiness from the paprika.
Serving suggestions:
Serve the schnitzel with a side of roasted vegetables or a salad for a complete meal.
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