Baked Chicken Schnitzel

Who doesn't love crispy fried chicken? Chicken fingers? Well you can love it that much more when it's baked and not fried! A traditional Eastern European dish, schnitzel is now as common in Israel as falafel!  Crispy, yummy, fried with bread crumbs and sesame seeds. There are so many different ways to make it. I often use Panko that I season with salt, pepper, garlic powder, onion powder, paprika and sesame seeds. Sometimes I use fresh or dried bread crumbs that I season up, and sometimes I use the Pereg classic schnitzel bread crumbs from a kosher market. Whatever you have or like to use will work great for this. It's more a method than a recipe!

Ingredients 

1 lb Boneless, skinless chicken breast sliced thin or pounded flat (about 5 pieces)

2 Eggs

1 teaspoon Dijon mustard, optional

1 cup flour 

2 cups bread crumbs of your choice, see above

Olive or grapeseed oil 

Lemons, optional 

Directions 

Preheat oven to 375 and prepare a baking pan drizzled with 1-2 tablespoons oil. Place pan in oven. 

Prepare 3 dishes or pie plates and fill 1 with flour seasoned with salt/pepper, 1 with eggs beaten with Dijon and 1 tablespoon water, and 3rd dish with bread crumbs 

Dredge chicken in flour (shake off excess), then egg mixture then coat well on bread crumbs 

Repeat until all pieces are coated and set aside on wax paper. 

Remove pan from oven and arrange chicken on pan. Spray top with cooking spray or olive oil using a mister. 

Bake in preheated oven 7-8 minutes let side until brown and crispy. I like to put it on a cooling rack when it's done so it stays crispy. Serve with lemon wedges. 

Eat and enjoy! Our favorite way to enjoy schnitzel is with pita, hummus, rice and Israeli salad.