My Oven-Baked Chicken Schnitzel or “Pollo Empanado” with Roasted Baby Potatoes and Salad
I believe that this dish is traditionally made with veal and that originated in Germany, although Norther Italy also claims it. I have used veal and pork; however, this time I chose to use chicken. Furthermore, I am not using flour, I used whole wheat bread crumbs and I did not fry the schnitzels but baked them. Why, because it feels healthier that way. All I can tell you is that they did not disappoint.
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $9.12 or $3.04 per serving
3 med. size chicken breasts ($3.00)
1 ½ cups of bread crumbs (.35)
2 tbsp. Weber Chicken seasoning for the schnitzels, potatoes and salad (.40)
12 Baby potatoes cut in half ($1.50)
Oil spray for the baking pan, and the top of the schnitzels (.30)
1 tbsp. drained Capers (.20)
2 Eggs (.32)
2 Roma Tomatoes (.60)
2 cups of spinach greens (.65)
1 tbsp. olive oil the salad (.30)
½ seedless cucumber ($1.00)
Olive oil, chicken seasoning and lemon juice to taste as salad dressing
Pre-heat the oven at 350 degrees.
Cut the baby potatoes in half, place in a baking dish, add 1 tbsp. of olive oil and 1 tsp. of Webber Chicken Seasoning or more to taste and bake for 30 minutes or until tender,
Prepare the salad, add olive oil, Webber seasoning and ½ lemon juice. Set aside.
Prepare a cutting board with plastic wrap, lay each chicken breast between the wrap, and pound them until very thin; however, not transparent.
Prepare your egg/breadcrumb station: beat the eggs, add Webber seasoning to taste. Spread the breadcrumbs in a foil paper. Cover a baking mold with foil inside and spray a bit of oil or rub with olive oil.
Dip the chicken in the egg mixture covering both sides. Coat the chicken with bread crumbs, just until it is all covered but never pressing the chicken into the crumbs. Then shake off any excess and place in the pre-oil/sprayed baking mold. Spray the schnitzels with oil on top and bake at 350 for about 10 minutes, then flip them, oil spray on top and cook for another 10 minutes or just until done. Ready to plate.
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.