Chicken Schnitzel

By September 30, 2013Recipes
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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.

Serves 8

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

  1. Preheat oven to 180° C. Line an oven tray with non-stick baking paper.
  2. In a flat-based bowl or dish, mix together the breadcrumbs, cheese and herbs.
  3. Place the eggs in a separate bowl.
  4. 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).
  5. Using one hand (your ‘wet’ hand), dip each chicken piece into the beaten egg and place into the dry mix.
  6. Using your other hand (your ‘dry’ hand), cover the chicken in the breadcrumb mixture, then place on oven tray.
  7. Once all chicken is coated, spoon over the butter.
  8. Bake in the oven for 15–20 minutes until golden brown and cooked through.

Image courtesy of Apolonia / FreeDigitalPhotos.net

Join the discussion 3 Comments

  • Angela stock says:

    Love your recipe book. Have made lots of things. Yesterday I made the choc fudge cake and was just wondering if the ingredients for the icing were misprinted? I followed them and ended up with enough icing for 5 cakes. 3 cups of dextrose?????? 1 cup of cocoa??????? I was wondering if it was supposed to be 3/4 of a cup of dextrose. And 1/4 cup of cocoa. Anyway I just covered the cake and discarded the rest. It was a big hit with all the non sugar free guests. I have sugar free for 2 years now. 11 kilos lighter and very healthy. Going from a sweet tooth to that is remarkable for me. Anyway just curious about that recipe. Thanks Angela.

  • David Gillespie says:

    I think the recipe is correct but I agree it is generous. Lizzie says when she’s made it she also has had some left over (after icing thickly) and she just freezes it and uses it later for other things. If you’re not keen on thick icing I reckon you could safely halve the recipe.

  • Angela stock says:

    Thanks for your reply david. Yes I was going to freeze it but wasn’t sure how it would go when defrosted. But I will just halve the ingredients next time. Having,fun going through the recipe book And making things for special occasions. Surprisingly I am not craving sweets any more myself since I have been sugar free but it is nice to make things when someone is visiting or when going to a party or something. Most people are very impressed with all the yummy things I take along. But no one is keen to give up their love of sugar. If only they knew. Cheers. Angela.

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