{"id":80401,"date":"2023-07-16T13:19:44","date_gmt":"2023-07-16T13:19:44","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=80401"},"modified":"2023-09-19T08:05:29","modified_gmt":"2023-09-19T08:05:29","slug":"baked-chicken-shnitzel","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/baked-chicken-shnitzel\/","title":{"rendered":"Baked Chicken Schnitzel"},"content":{"rendered":"\n

Baked Chicken Schnitzel is a harmonious combination of German<\/a> culinary traditions, modernly transformed and adapted for healthy<\/a> eating. The classic version of schnitzel is usually made from breaded pork<\/a>, but in various corners of the world, other types of meat<\/a>, including chicken<\/a>, veal, and turkey<\/a>, are also widely used.<\/p>\n\n\n\n

The origins of the schnitzel date back to the 19th century in Austria, where this dish is known as “Wiener Schnitzel”, a breaded, thin, flat veal cutlet that often exceeds the size of the plate it’s served on.<\/p>\n\n\n\n

In the version of chicken schnitzel that I want to propose today, traditional frying<\/a> of the breaded chicken in a large amount of fat is replaced by baking<\/a>. This significantly reduces the fat content, resulting in a less crispy but far healthier<\/a> chicken dish.<\/p>\n\n\n\n

Upon taking your first bite of the baked chicken schnitzel, you will experience the crispy texture of the golden crust, subtly infused with the aromas of paprika and lemon <\/a>zest. Following this, the softness and juiciness of the chicken fillet<\/a> will unfold in your mouth, its delicate flavor wonderfully complemented by the fresh tang of lemon juice added when serving the dish.<\/p>\n\n\n\n

Although the baked chicken schnitzel is an adaptation of the traditional German dish, the use of paprika<\/a> also lends it a hint of Hungarian influence.<\/p>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

How to slice chicken fillet into schnitzel?<\/h2>\n\n\n\n

I purchased my chicken fillet already sliced into schnitzel. You, however, might have to do this yourself. Here’s how:<\/p>\n\n\n\n

    \n
  1. Take a chicken breast. It’s usually thicker on one side and thinner on the other. To avoid uneven thickness in your schnitzel, first remove the tenderloin, which is the thinner part of the breast from which you can also make a decent schnitzel.<\/li>\n\n\n\n
  2. Start slicing from the thicker side of the breast. With your palm pressing down on the top of the breast and your knife parallel to the board, carefully slice the breast into 4-5 chicken fillet slices, aiming for uniform thickness. Each slice should be about 1 cm (\u00bd inch) thick.<\/li>\n\n\n\n
  3. Don’t forget to process the tenderloin. Place it on the board and make a longitudinal cut without slicing all the way through. Carefully open it up to yield an additional schnitzel. If this process seems unclear or difficult, look for a video tutorial.<\/li>\n<\/ol>\n\n\n\n

    If this seems unclear or difficult \u2014 check out this video<\/a>.<\/p>\n\n\n\n

    \"Baked<\/figure>\n\n\n\n

    Should you tenderize the chicken or not?<\/h2>\n\n\n\n

    If you’ve sliced the chicken fillet into thin enough schnitzels (around 1 cm or approximately 0.4-0.5 inches thick), you most likely won’t need to tenderize them. Tenderization is typically necessary if the meat is too thick and you need to speed up the cooking process, enhance the penetration of the marinade, or make the meat more tender.<\/p>\n\n\n\n

    On the other hand, tenderizing meat can sometimes lead to loss of juice, resulting in drier meat. This is particularly critical in our case because when baking chicken fillet in the oven, it’s much easier to over-dry it compared to pan-frying.<\/p>\n\n\n\n

    However, if you haven’t managed to slice the schnitzel into pieces of equal thickness, it would be better to tenderize it to ensure the fillet cooks more evenly.<\/p>\n\n\n\n

    Contents<\/h2>