Crispy Baked Chicken Schnitzel
Servings: 4
These Crispy Baked Chicken Schnitzels are baked in the oven, resulting in an amazingly crunchy coating. They are also a lot healthier as there is no deep-frying. I like to have these on hand in the freezer for rainy days.
Ingredients
- POTATO WEDGES
- 8 large potatoes cut into wedges (peeled or skin left on)
- 1 tsp sweet paprika
- 1 tsp sea salt flakes
- 2 tbsp olive oil
- CHICKEN
- 2 cups 120 g panko breadcrumbs
- 2 large boneless skinless chicken breasts, halved horizontally and pounded to an even thickness
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- ½ cup 75 g plain (all-purpose) flour
- 2 eggs whisked
- KALE SLAW
- 1 cup 75 g shredded green cabbage
- 1 cup 75 g shredded red cabbage
- ½ cup 80 g grated or julienned carrot
- ½ cup 35 g finely shredded kale
- ½ cup 75 g frozen or canned corn kernels
- 1 spring onion scallion, finely chopped
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- TO SERVE
- Aioli see note 1 about dairy-free
- Lime wedges
- Coriander cilantro sprigs
Instructions
Wedges
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Arrange the potatoes on a baking tray so they are flat and not overlapping (use two if needed). Sprinkle with the paprika and salt. Drizzle with olive oil and use your hands to coat evenly.
- Bake for 45 minutes or until crisp and golden, turning once halfway through.
Chicken
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Arrange the breadcrumbs on a baking tray lined with baking (parchment) paper and spray with olive oil. Bake for 5–8 minutes, stirring halfway, until they are golden. Set aside while you prepare the remaining ingredients.
- Sprinkle the chicken with salt and pepper. Use your hands to ensure the chicken is coated evenly. The salt is what keeps the chicken moist and stops it from drying out in the oven, so don’t skip this step!
- Set up your “crumbing station”: spread the flour out on a large piece of baking paper, spread the toasted breadcrumbs out on a separate large piece of baking paper and have the whisked egg ready in a large shallow bowl.
- Press both sides of the chicken into the flour, followed by the egg (allowing any excess to drip off) and lastly press the chicken into the toasted breadcrumbs, ensuring all sides are evenly coated. Transfer to a plate.
- Use the baking paper to help shuffle the flour/breadcrumbs into the centre of the baking paper sheets, ready for the next piece of chicken. Repeat the process.
- Place the chicken on a wire rack set over a baking tray (this produces the best results, helping the schnitzel stay crispy all over, but if you don’t have one, you can use a regular baking tray).
- Spray with olive oil and bake for 12–15 minutes or until the chicken is cooked through.
- Serve with wedges and kale slaw or your favourite salad. Accompany with aioli, lime wedges and coriander (cilantro) sprigs, if desired.
Kale Slaw
- Combine the ingredients in a large bowl and toss to combine.
Notes
Note 1 – Although mayonnaise and aioli are generally dairy-free, always check the label to be 100% sure.
MAKE AHEAD
Prepare the chicken schnitzels through step 6. Refrigerate for up to 3 days or freeze in an airtight container for up to 6 weeks. To freeze, store the chicken in a large container with baking (parchment) paper between each layer to keep it from sticking together. Thaw completely in the fridge overnight and cook as per the recipe.LEFTOVERS
Refrigerate the cooked chicken schnitzel for up to 3 days. To freeze after cooking, allow the cooked schnitzels to cool completely, then store them in an airtight container with baking (parchment) paper between the layers to stop them sticking together. Freeze for up to 2 months. Reheat straight from frozen in a 200°C (400°F) (180°C/350°F fan-forced) oven for 15–20 minutes until hot and crisp again (no need to thaw first).Scan for full recipe:
