Best Maureens Chicken Schnitzel Lite Recipes

BAKED CHICKEN SCHNITZEL

Baked Chicken Schnitzel image

Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It's a family-favorite! Enjoy with fresh squeezed lemon juice.

Provided by Chef V

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil, or as desired
6 chicken breasts, cut in half lengthwise (butterflied)
salt and ground black pepper to taste
¾ cup all-purpose flour
1 tablespoon paprika
2 eggs, beaten
2 cups seasoned bread crumbs
1 large lemon, zested

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).

Nutrition Facts : Calories 382.7 calories, Carbohydrate 40.2 g, Cholesterol 127 mg, Fat 9.1 g, Fiber 2.9 g, Protein 33.1 g, SaturatedFat 2.2 g, Sodium 809.8 mg, Sugar 2.6 g

MAUREEN'S CHICKEN SCHNITZEL-LITE

Maureen's Chicken Schnitzel-Lite image

Easier and a lighter version of traditional Schnitzel. Credited to Maureen Clancy in Cooking Light magazine.

Provided by Caroline Cooks

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves
salt & freshly ground black pepper
2 tablespoons flour
2 tablespoons Dijon mustard
1 large egg, lightly beaten
1/2 cup breadcrumbs
1 1/2 tablespoons fresh parmesan cheese, grated
2 teaspoons fresh parsley, chopped
2 teaspoons fresh chives, chopped
1 garlic clove, minced
1 tablespoon olive oil
4 lemon wedges (optional)

Steps:

Preheat oven to 350 degrees F.
Place chicken breasts between 2 sheets of heavy plastic wrap and pound to 1/2" thickness.
Salt and pepper to taste.
Place flour in shallow dish.
Combine egg and mustard in another shallow dish.
Combine breadcrumbs, cheese, parsley, chives and garlic in another shallow dish and mix to blend.
Dredge each chicken breast in flour; then in egg mixture; then in breadcrumb mixture to coat evenly.
Heat olive oil in heavy ovenproof skillet over MED-HI heat.
Saute chicken on one side until browned about 2 1/2 minutes.
Remove from heat; and turn chicken to place unbrowned side down in skillet.
Place in oven and bake for 10 minutes or until chicken is done and browned on underside.
Serve with lemon wedges.