Baked Chicken Schnitzel: A Crispy Delight Without the Fry!
Craving something crispy yet healthier than fried options? 🥳 Baked Chicken Schnitzel is here to save your day! With its golden-brown crust and tender, juicy inside, this dish is perfect for those who want to indulge without guilt. Plus, it’s super easy to prepare—no deep-frying required! In just a few simple steps, you’ll have a family-friendly meal that’s both delicious and wholesome. So, grab your apron, preheat your oven, and let’s dive into this mouthwatering recipe that’s sure to become a weekly favorite! 😋
Table of Contents
Baked Chicken Schnitzel
You’re going to love this Baked Chicken Schnitzel! 😋 It’s crispy, delicious, and healthier than the traditional fried version. Plus, it’s super easy to make, which is always a win! 🙌 With its golden breaded exterior and juicy interior, this oven baked schnitzel chicken is sure to become a family favorite. So, let’s dive right in and see how to whip up this delightful dish! 🐓🍋
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Prep Time:
15 minutes -
Cook Time:
30 minutes -
Total Time:
45 minutes -
Yield:
4 servings
Ingredients
- 4 boneless chicken breasts, pounded to 1/4-inch thickness
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup flour
- 2 eggs, beaten
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil spray
Instructions
- First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside. 📋
- Next, in a shallow dish, combine breadcrumbs, Parmesan cheese, paprika, salt, and pepper. In another dish, place flour, and in a third, beat the eggs. 🥚
- Then, coat each chicken breast first in flour, then dip into the beaten eggs, and finally press into the breadcrumb mixture, ensuring they are well coated. 😋
- Place the breaded chicken on the prepared baking sheet and spray lightly with olive oil. 🥳
- Bake in the preheated oven for 25–30 minutes, flipping halfway through, until golden and crispy. 🕒
- Finally, serve your Baked Chicken Schnitzel with a side of lemon wedges and a fresh salad. Enjoy! 🍋🥗
Crispy and Delicious Baked Chicken Schnitzel 😋
If you’re craving something crispy yet healthier, you’re going to love this Baked Chicken Schnitzel! 🌟 It’s perfectly golden and crunchy on the outside while staying juicy and tender on the inside. Plus, it’s oven-baked, so you get all the flavor without the guilt! 😉
A Healthier Twist to a Classic Favorite 🥰
First, let’s talk about why this oven baked schnitzel chicken is a game-changer. Instead of frying, we bake it to perfection, making it lighter yet just as tasty! Then, we add a flavorful breadcrumb coating that’s so good you won’t even miss the oil. 😍 In addition, the baking process locks in all the juicy goodness without the extra calories. So, it’s a win-win! 🙌
Why You’ll Love It 💖
Besides being healthier, this Baked Chicken Schnitzel is super easy to make! Also, you don’t need any fancy ingredients. Just a few pantry staples and some chicken, and you’re all set. What’s more, it’s perfect for busy weeknights or when you want to impress your family with minimal effort. 🎉
The Secret to Perfect Crispiness 🤫
The trick to that irresistible crunch is in the breadcrumbs! First, toasting them a bit before coating the chicken ensures they stay crispy in the oven. Next, a little spritz of oil on top makes all the difference. Finally, baking at a high temperature gives you that golden-brown finish without any frying. 😎
Nutrition
- Serving Size:1 piece
- Calories:320
- Sugar:1 g
- Sodium:520 mg
- Fat:12 g
- Saturated Fat:2 g
- Carbohydrates:22 g
- Fiber:1 g
- Protein:28 g
- Cholesterol:65 mg
So, What’s the Verdict? 🏆
In conclusion, this Baked Chicken Schnitzel is a must-try for anyone who loves a good crunch without the extra grease! 😍 Plus, it’s easy to make, healthier, and super satisfying. Give it a go, and you might just find your new favorite way to enjoy schnitzel! 🎉
FAQs ❓
Do you peel plums before baking?
It depends on how you’re using them. When making jelly or jam, yes you should peel plums. When making this recipe, or other recipes where you roast or bake plums, leave the skin on. They add nice color and shape, plus a bit of tartness that contrasts nicely with the sweetness of the plum flesh.
What is the difference between a tart and a plum galette with puff pastry?
I took a few liberties in naming this plum dessert a “tart.” Mine is actually not really a tart or a galette. Technically, tarts are baked in a very specific style pan (a tart pan) while a galette is a French pastry that’s basically a freeform pie. For a galette, pie crust is rolled flat, filled with lots of fresh fruit (sliced or chopped) then the edges of the crust are folded over the edge of the fruit, overlapping around 1 inch. My tarts are freeform, but with a thinner, puff pastry crust instead of a pie crust. In addition, mine don’t have as much fruit as a typical galette, and the edge of the crust isn’t folded on top of the fruit.
How do you keep the bottom of mini plum tarts from getting soggy?
I’ve never had an issue with these tarts getting soggy. Don’t make them more than 8 hours ahead and make sure to cook them until the crust is crispy.
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