Baked Chicken Schnitzel Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Panko breadcrumbs: These breadcrumbs are lighter and flakier, providing a crispy coating.

Parmesan cheese: Grated cheese that adds a rich, savory flavor to the coating.

Eggs: Beaten eggs are used to help the breadcrumbs adhere to the chicken.

Flour: Used to dredge the chicken, creating a base layer for the eggs and breadcrumbs.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth to the seasoning.

When preparing chicken breasts for baked chicken schnitzel, it's essential to ensure they are of even thickness for uniform cooking. If the chicken pieces are too thick, consider using a meat mallet to gently pound them to an even thickness. This not only helps in achieving a consistent cook but also tenderizes the meat, making it juicier and more flavorful.

• boneless, skinless chicken breasts - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a good alternative for chicken in schnitzel recipes.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and texture to panko breadcrumbs when baked.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor, making it a suitable replacement for parmesan.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken and adds a slight tangy flavor.

• flour - Substitute with cornstarch: Cornstarch can be used as a coating to help the breadcrumbs stick and will create a crispy texture when baked.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder, making it a good alternative.

• Allow the baked chicken schnitzel to cool completely before storing. This helps prevent condensation, which can make the coating soggy.
• Wrap each piece of chicken schnitzel individually in plastic wrap or aluminum foil to maintain its crispiness and prevent freezer burn.
• Place the wrapped chicken schnitzel in an airtight container or a resealable freezer bag. If using a freezer bag, squeeze out as much air as possible before sealing.
• Label the container or bag with the date to keep track of how long it has been stored. Baked chicken schnitzel can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
• When ready to reheat, preheat your oven to 375°F (190°C). Remove the chicken schnitzel from the wrapping and place it on a baking sheet lined with parchment paper.
• Bake the chicken schnitzel for 15-20 minutes if refrigerated, or 25-30 minutes if frozen, until it is heated through and the coating is crispy.
• For an extra crispy finish, you can broil the chicken schnitzel for the last 2-3 minutes of reheating, keeping a close eye to prevent burning.
• Serve the reheated baked chicken schnitzel hot with a fresh side of vegetables, salad, or mashed potatoes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the baked chicken schnitzel on a baking sheet lined with parchment paper.
  3. Cover the schnitzel with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
  5. Remove the foil for the last 5 minutes to regain some crispiness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter.
  2. Place the baked chicken schnitzel in the skillet.
  3. Cook for about 3-4 minutes on each side, or until heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the baked chicken schnitzel in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, flipping halfway through, until the schnitzel is hot and crispy.

• Microwave Method (least recommended):

  1. Place the baked chicken schnitzel on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until hot. Note: This method may result in a less crispy texture.

• Oven: Used to bake the chicken schnitzel at a consistent temperature of 400°F (200°C).

• Baking sheet: Provides a flat surface for placing the coated chicken breasts to bake evenly.

• Parchment paper: Prevents the chicken from sticking to the baking sheet and makes cleanup easier.

• Three bowls: One for flour, one for beaten eggs, and one for the breadcrumb and parmesan cheese mixture.

• Whisk: Used to beat the eggs until they are well combined.

• Measuring cups: Ensures accurate measurement of ingredients like flour, breadcrumbs, and grated parmesan cheese.

• Measuring spoons: Used to measure out the salt and black pepper accurately.

• Tongs: Helps in handling the chicken breasts while dredging, dipping, and coating them.

• Knife: Used to trim any excess fat or uneven parts from the chicken breasts.

• Cutting board: Provides a safe and clean surface for preparing the chicken breasts.

• Oven mitts: Protects your hands when placing the baking sheet in and taking it out of the hot oven.

• Serving platter: Used to present the baked chicken schnitzel once it is cooked and ready to serve.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This will streamline the cooking process.

Use a food processor: Quickly grate parmesan cheese and make breadcrumbs using a food processor to save time.

Flatten chicken breasts: Pound the chicken breasts to an even thickness for quicker and more uniform cooking.

Line baking sheet: Use parchment paper to line your baking sheet for easy cleanup and to prevent sticking.

Preheat oven early: Start preheating your oven as soon as you begin preparing the recipe to save time.