Oven breaded chicken schnitzel
0
2657
Kitchen
European
Calorie content
90.8 kcal
Portions
4 port.
Cooking time
50 minutes
Proteins *
9.1 gr.
Fats *
6 gr.
Carbohydrates*
7 gr.
To cook chicken schnitzel in the oven, it is important to observe several conditions. Firstly, the fillet must be beaten off with a kitchen hammer: the meat fibers will become softer, the schnitzel itself will be softer. Secondly, it is advisable to use crackers for breading, not flour. The coarse structure of the bread crumbs will allow you to achieve a golden brown crust without overdrying the meat, which is difficult to get with flour. Thirdly, you need to bake schnitzel quickly, putting it on a wire rack and heating the oven to a temperature of at least 200 degrees. This "shock" baking at a high temperature will ensure the preservation of juiciness and golden brown crust.
Ingredients
Cooking process
We prepare products for cooking schnitzel. Separate the chicken fillet from the skin, bones and cartilage. In theory, fillets from any part of the chicken can be used for schnitzel. In practice, it is best to do this from the breast: it is convenient to cut it into even, flat parts. It is important to cut in such a way that the cut is perpendicular to the fibers - this is how the schnitzel will turn out to be tender, and it will be easy to chew. We beat the prepared fillet plates with a kitchen hammer on both sides, having previously covered with cling film. This will prevent splashes from the meat.
Dip the broken fillet plates on both sides in a beaten egg with spices, then roll in a crusty-sesame mixture. With your hands, lightly press the breading on the sides of the schnitzel. We put the blanks on the grid. Preheat the oven to a temperature of 220 degrees. Set the grill with schnitzels on the middle level of an already hot oven and bake the dish for fifteen to twenty-five minutes. As soon as the surface of the schnitzels is covered with a golden crust, we immediately take them out of the oven.
Transfer the finished rosy schnitzels from the wire rack to a plate and serve hot. As a side dish, be sure to serve something juicy: fresh green salad, baked vegetables, various sauces. When cooled down, baked schnitzels partially lose their juiciness, so it is better to use them immediately after cooking.
Bon Appetit!