Oven-Baked Schnitzel
Directions
- 1Preheat the oven to 420°F (220°C).
- 2In a large bowl, combine the chicken cutlets, eggs, salt, pepper, paprika, cumin, Dijon mustard, honey, lemon juice, lemon zest, and minced garlic. Mix until the chicken is evenly coated.
- 3In a separate dish, mix the panko, breadcrumbs, sesame seeds, and garlic powder. Coat each cutlet on both sides, pressing the crumbs gently onto the chicken.
- 4Arrange the cutlets in a single layer on a baking pan. Drizzle the olive oil over them.
- 5Bake for 15 minutes, then flip the cutlets, spray with avocado or olive oil, and bake for another 10 minutes.
- 6Spray once more, then switch the oven to convection broil at 450°F. Broil for 7-8 minutes, until golden and the chicken is cooked through.
Ingredients
- 2 pounds thin chicken cutlets
- 2 whole egg
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 lemon lemon juice
- 1 lemon lemon zest
- 2 whole garlic clove, minced
- 1/2 cup panko bread crumbs
- 1 cup breadcrumbs
- 1/4 cup sesame seeds
- 1 tsp garlic powder
- 3 tbsp olive oil
- olive oil or avocado oil spray (optional)
Equipment
large bowlbaking panoven
