This is a quick and simple recipe that is perfect anytime. Baked schnitzel does not suffer at all in comparison to schnitzel that might otherwise be pan- or deep-fried. This recipe serves four people.
Start by flattening 4 chicken breasts to about a quarter inch thickness, seasoning both sides with salt and pepper.
Preheat your oven to 425 degrees F. Line a large sheet pan with aluminum foil and drizzle a tablespoon or more of olive oil on the foil, before placing the pan in the oven.
Mix three quarters of a cup of flour and a tablespoon of paprika together in a large shallow bowl. Beat 2 eggs with salt and pepper and place in a shallow bowl. In another shallow bowl or plate pour a cup of Panko (or fine bread crumbs).
Dredge each chicken piece in the flour mixture, then the egg mixture, making sure to cover each breast thoroughly, before dipping in the Panko.
Pull the heated sheet pan from the oven and place the chicken on the foil. Pour a thin stream of olive oil on the breasts, then bake for about 12 – 15 minutes on each side until golden brown.
Separately, and in advance, empty two cans of chicken gravy into a sauce pot over low heat. As the gravy heats up, add the juice of a lemon, lots of cracked pepper, a teaspoon of dry mustard, a tablespoon of garlic powder, and some hot sauce. Add some water if the sauce gets too thick and stir frequently. In this case I sliced a handful of green olives and some diced pickled jalapeño peppers to add more depth to the sauce.
Once the chicken is done, spoon the sauce onto serving plates, place the breasts on top, keeping much of the sauce for the top of the chicken. To accompany your schnitzel, consider roasted potatoes or tater tots – either works and they go well with the sauce.
It will be a lovely thing …
