What is schnitzel? It’s an excuse to eat fried chicken, for one. It’s a comfort food made even more delicious with fries. But, I prefer to serve it with vegetables or salad. Schnitzel can also be made in the oven, which is how I generally cook it.
The standard recipe is as any frying recipe goes: dipped in egg, flour, bread crumbs and fried. The two schnitzel recipes listed below are a bit different! Both are not-so-fried and baked in the oven, often omitting all-purpose flour all together. However, for a schnitzel that really holds its shape I recommend retaining at least a bit of flour in the mix. You’ll find a Hot Honey Schnitzel and a Coconut-Panko Schnitzel below, one a bit spicy and one a bit sweet.
The essentials you’ll need to make schnitzel:
- Chicken breasts: You can buy them sliced thinned or you can slice them at home into 2 pieces cut along its length and then hammered down a bit.
- Egg: This standard frying technique requires a quick bath in 1-3 whisked eggs.
- Coating: From panko, flour to breadcrumbs, you can get creative with this.
Recipe Tips
Experiment: Identify the herbs, spices or flavor variations that you enjoy and try experimenting with them in your breadcrumb mix.
Monitor Your Oven: Make sure to keep an eye on the schnitzel as it bakes in the oven. At the halfway point, ensure it is cooking evenly and not burning. I also like to rotate the pan a couple times throughout the bake.
Serve with Vegetables: I personally like to serve schnitzel with salad or roasted vegetables. This way, it doesn’t feel so guilty to have “fried” chicken for dinner!
Ingredients
Method
- Slice the chicken breasts into two thin slices each, cut along the long side. You can hammer them down by placing them into a plastic bag or between parchment paper. Alternatively, you can use a rolling pin if you don't have a meat tenderizer.
- Beat together your eggs in a bowl, and place your flour and panko-coconut mix into two separate bowls.
- Dip the tenderized, sliced chicken one piece at a time into your flour, then egg mixture then panko-coconut mix to coat fully on each side.
- If frying on the stovetop, heat your frying pan and then add in 1/3 c olive oil to begin to fry. If you prefer the oven, place on a baking sheet with parchment paper and bake at 400 degrees for 20-30 minutes until crispy.
Ingredients
Method
- Slice the chicken breasts into two thin slices each, cut along the long side. You can hammer them down by placing them into a plastic bag or between parchment paper. Alternatively, you can use a rolling pin if you don't have a meat tenderizer.
- Beat together your eggs in a bowl, and place your flour and/or breadcrumbs into two separate bowls. Freely add herbs or spices to your breadcrumb mix.
- Dip the tenderized, sliced chicken one piece at a time into your flour, then egg mixture then breadcrumbs to coat fully on each side.
- If frying on the stovetop, heat your frying pan and then add in 1/3 c olive oil to begin to fry. If you prefer the oven, place on a baking sheet with parchment paper and bake at 400 degrees for 20-30 minutes until crispy.
- Once fully baked, pour hot honey onto the chicken for an additional kick.