Empty My Fridge
Baked Chicken Schnitzel
Ingredients
- Chicken breast2
- Breadcrumb2 ½ cups
- Salt1 ¼ tsp
- Olive oil
- Egg1
- Mayonnaise2 tbsp
- Flour2 tbsp
- Milk1 tbsp
- Italian seasoning½ tsp
- Garlic powder½ tsp
- Black pepper¼ tsp
- Salt flakes or fleur de sel
Instructions
- Pound the chicken to 0.8 cm (1/3 inch) thickness: place it cut side down under plastic, baking paper or a Go-Between, and gently pound the smooth side with a mallet or rolling pin.
- Mix the dredge ingredients in a bowl, add the chicken and turn to coat. Optionally cover and marinate for 1 hour up to 24 hours.
- Preheat the oven to 200°C/390°F (180°C fan). Spread the panko on a lined tray, spray generously with oil, and bake 12 minutes, stirring halfway, until deep golden.
- Turn the oven up to 220°C/425°F (200°C fan). Place a rack on a tray and spray it well with oil.
- Lift each piece of chicken, let excess dredge drip off, then press it into the toasted panko, coating both sides. Place on the rack.
- Spray the top of the chicken with oil and bake 13 minutes without flipping. Serve immediately with salt flakes.
Summarized from RecipeTin Eats's video. Watch it for the details.
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