Free Recipe from Toxic Oil
Not everyone has, or wants, a deep-fryer. Before we discovered the joys of frying in animal fat, Lizzie would make this version of oven-baked chicken schnitzel for special occasions. It is a little time-consuming, but the schnitzels freeze really well after they’ve been cooked, so you can make a big batch and have some for another time; all you need to do is resuscitate them in a frying pan when you want to use them. Feel free to experiment with the recipe – try parmesan instead of tasty cheese, different herbs, garlic, some chilli, or both.
2 cups breadcrumbs
2 cups cheddar cheese, grated
2 teaspoons mixed (or dried Italian) herbs
2 eggs, lightly beaten
4 chicken breast fillets
60 g (1/4 cup) butter, melted
- Preheat oven to 180° C. Line an oven tray with non-stick baking paper.
- In a flat-based bowl or dish, mix together the breadcrumbs, cheese and herbs.
- Place the eggs in a separate bowl.
- Place the chicken fillets between two pieces of plastic wrap and flatten (bashing not rolling) with a rolling pin to a thickness of 1 centimetre. Cut the breasts in half (or smaller if you like).
- Using one hand (your ‘wet’ hand), dip each chicken piece into the beaten egg and place into the dry mix.
- Using your other hand (your ‘dry’ hand), cover the chicken in the breadcrumb mixture, then place on oven tray.
- Once all chicken is coated, spoon over the butter.
- Bake in the oven for 15–20 minutes until golden brown and cooked through.
Image courtesy of Apolonia / FreeDigitalPhotos.net