Guilty Chicken Shnitzels
"I call these baked chicken breasts "guilty" because I'm always looking for fat-free recipes. But it's quick and simple and a great people-pleaser - can't beat that when you're pressed for time.
Suggestion: something a little piquant, like chutney or a salad with vinaigrette dressing, highlights this dish."
photo by freffy.ferzbuckle
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
8 pieces
- Serves:
- 4-6
ingredients
- 8 chicken breast halves, pounded til thin
- 1⁄4 cup mayonnaise
- 2 teaspoons soy sauce
- 1⁄2 teaspoon curry powder, if liked
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 teaspoon cumin
- 1 tablespoon sesame seeds
- 1 tablespoon paprika
- oil, preferably olive
directions
- In a bowl, mix the mayonnaise, soy sauce, and optional curry powder.
- In another bowl or a plastic bag, combine the dry ingredients well.
- Put the shnitzels in the mayonnaise bowl and stir them around gently, lightly coating them with the mixture.
- Transfer the shnitzels to the bowl or bag containing the dry ingredients, one or two at a time, making sure to coat them well. Shake off any excess flour mixture.
- Line a large baking pan with foil or baking paper for easy cleanup. Place the prepared chicken pieces in the pan, leaving some space between them.
- Drizzle a little olive (or other) oil over the pieces. This will bring out the moisture; the shnitzels, even coated with mayo, will otherwise be dry. You don't need much, just a light drizzle.
- Bake the shnitzels at 350 degrees for 20 minutes.
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Reviews
-
This chicken makes me feel so delish! -
-
Fixed this tonight for dinner and we really enjoyed the flavor blend. I would have liked them a bit more crispy, however, perhaps it's my oven! Will make this again, thanks.
RECIPE SUBMITTED BY
I made aliyah 30 years ago, and my Hebrew is OK: fluent but not always correct. Previously I lived in the States, Brazil, and Venezuela. I still speak good Spanish and Portuguese.
My husband and I are semi-retired; I write and homebrew. I like making things from the bottom up: sourdough bread, wines and meads, almost everything we eat. In addition I make soap.
My kids are grown up except for one 8 1/2 year old daughter. We are Ashkenazim and Orthodox but eclectic; my husband loves to daven with Morroccan minyanim and I like the flavor of Chassidus. In cuisine, however, I infinitely prefer the flavor of Sephardic food to that of standard Chassidic. :)
