Oven Fried Chicken Schnitzel Recipes

Steps:

• Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.
• Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.
• Place a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.
• Coat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Steps:

• Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness.
• Place flour in a bowl. Beat eggs together in a separate bowl. Mix crushed oat cereal, garlic powder, salt, and black pepper together in large resealable plastic bag.
• Dredge each chicken breast in flour and dip into eggs, allowing excess egg to drip back into bowl. Transfer coated chicken to cereal mixture; seal bag and shake until evenly coated. Place coated chicken on a plate and refrigerate for 1 hour.
• Heat oil in a 12-inch skillet over medium-high heat; fry chicken until browned, 3 to 4 minutes per side. Transfer chicken to a paper towel-lined plate and squeeze lemon over each.

Steps:

• 1. Spray a cookie sheet with oil. Preheat the oven to 400 deg F. 2. Lay the chicken pieces on a plate. Sprinkle on both sides with salt and black pepper to taste. Rub crushed garlic on both sides of the chicken. Drizzle the chicken with buttermilk and spread gently over both sides. 3. Prepare 4 cups of fresh bread crumbs and place into a large shallow dish (e.g. pie plate). Add the parsley, thyme, and paprika to it and gently mix to combine well. 4. Coat each piece of chicken with the bread crumb mixture by pressing and packing the bread crumbs well into all sides of the chicken. Place the chicken on the prepared cookie sheet. 5. Spray the top of the chicken with oil. Bake for 30 minutes. Turn the chicken with a spatula being careful not to lose the breading. Bake for an additional 15 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
• Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
• Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
• Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
• Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Rinse chicken breast in cold water.
• Pound to 1/4" thickness with flat side of meat tenderizer.
• Slice chicken into strips or nuggets.
• In a medium sized, flat bottomed dish, combine matzo meal, garlic salt and pepper. Mix well.
• In a separate flat bottomed dish, beat three eggs.
• Heat oil in a deep fryer or skillet until the surface shimmers, about medium high.
• Dip chicken strips one at a time into eggs, then dip the egg soaked strip into the matzo meal mixture to coat.
• DIP THE STRIP A SECOND TIME into the eggs and once again into the matzo meal to coat.
• Put the strips carefully into the hot oil and fry until golden brown, about 6-8 minutes. If using a skillet turn strips half way through.
• Drain on paper towels.

Steps:

• Grind the crackers in food processor until fine.
• Add the rest of the ingredients and grind a few more seconds.
• Empty the crumbs into a gallon Ziploc bag.
• Salt and pepper the meat.
• Coat the meat by shaking a few pieces at a time in the bag of crumbs.
• Place the meat pieces on a cookie sheet (pieces can be drizzled with melted butter or left as is).
• Bake in a 400°F oven for 30 to 35 minutes.

Steps:

• Whisk eggs and mix with milk.
• Mix the chopped herbs with the bread crumbs.
• Cut each chicken breast in half (widthwise to make them thin) and place between two pieces of plastic wrap and pound them evenly with a butcher's mallet until they are 1/8 of an inch thick.
• Season with salt and fresh cracked black pepper.
• Lightly coat each piece with all purpose flour.
• Dip each piece in the egg wash and then coat each piece with the herbed bread crumbs.
• Heat a pan to medium heat and sauté the chicken in olive oil for 2 - 3 minutes per side.
• Serve with a wedges of fresh lemon.