Empty My Fridge
Baked Chicken Schnitzel
Zutaten
- Chicken breast2
- Breadcrumb2 ½ Tassen
- Salt1 ¼ TL
- Olive oil
- Egg1
- Mayonnaise2 EL
- Flour2 EL
- Milk1 EL
- Italian seasoning½ TL
- Garlic powder½ TL
- Black pepper¼ TL
- Salt flakes or fleur de sel
Zubereitung
- 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.
Zusammengefasst aus dem Video von RecipeTin Eats. Schau es dir für die Details an.
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