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Say goodbye to the prep work and breading station when it comes to schnitzel. Say hello to this fuss-free, flavorful, child (and Husband) approved dinner winner.
4 chicken breasts
2 eggs, beaten
2 cloves garlic, minced, or 2 cubes Gefen Frozen Garlic
1 big squirt of your favorite BBQ sauce or Dijon mustard
dried parsley flakes
your favorite crumbs/seeded blend (Gefen Panko Crumbs, corn flake crumbs, gluten free crumbs, almond flour and flax seeds, etc.) along with whatever spices you want to add
Mix egg, garlic, BBQ sauce, and parsley well.
Transfer egg, garlic and spices to a ziplock bag (quart or gallon). Add chicken. Squeeze out the air and zip closed.
Refrigerate until ready to use; even overnight. The longer it sits the more flavorful and moist it becomes.
Simply dip chicken straight from bag into spiced crumbs.
Preheat your oil in deep skillet or frying pan on medium high heat with approximately three-fourths inch of oil. Test to see if your oil is preheated by dipping the tip of the smallest piece of chicken you have. If the oil is hot enough it should sizzle.
Fry approximately three minutes per side depending on thickness and allow schnitzel to cool (and drain) on a metal cooling rack lined with paper towel.
Preheat your oven to 425 degrees Fahrenheit and place a real ( metal) baking sheet in the oven as it heats up. That way, when you place your chicken strips on the pan they begin to crisp up right away.
When oven is preheated, spray baking sheet with non-stick cooking spray and lay down chicken strips. Spray top of chicken and bake. I baked mine 12 minutes then turned them over and baked them another 10 minutes.
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Are you supposed to bake them as well as fry them?
The recipe gives two methods of preparation. You can fry it on the stove, or “oven fry” as she explains how to bake the schnitzel. The choice is yours.
Definitely recommend being more generous on the bbq sauce or it won’t have much flavor.