Quick and Easy Oven “Fried” Shnitzel

This has become one of DH’s and all my kids and grandkids favorite recipes. It’s so easy compared to real frying and even easier than a different oven fried version of pargiot I have on the blog that you will wind up adding it to your repertoire. Aside from the fact that you don’t end up with tons of oil and mess and grease (you know what I’m talkin’ about) they look so pretty and pristine that the kids (and grands) used to ask me, Mom/Savta, are these from the freezer? Now I know that sounds funny but the truth is most homemade shnitzel ain’t that pretty looking and this is. So let’s dive right in.

Start with thinly sliced chicken breast/shnitzel like so:

These are especially nice looking since my French butcher Yehuda prepared them (love that man, such a sweetie). K. Now round up the ingredients. Simple as pie and you probably have everything to hand.

Preheat the oven to 400 F/200 C. Start with the eggs and oil. A note here. It’s crazy but when you prepare it this way, you only need 2 eggs for a large quantity of shnitzels- I can prepare 20 shnitzels this way. So take the 2 eggs and the 2 tablespoons of oil and beat together adding some paprika and granulated garlic powder. Whisk together with a fork. Now take your clean shnitzel and put them one after another into the mixture.

Good. Let them sit in the mixture while you prepare the breadcrumbs.

I suggest using seasoned breadcrumbs – they can be panko or not as you choose, but the seasoning boosts the flavor quite a bit. I’ve tried using my own spices but the pre-seasoned are better. So take a pan with sides so it won’t spill all over and be generous. Here I sorta ran out of one type and added from another packet, just to make certain it’s got enough coating. K. So take your soaked shnitzel and place in the breadcrumb pan and using your hands (I do with latex gloves on) or a spoon, scoop breadcrumbs and cover the shnitzels well and press the crumbs down firmly. Flip the shnitzels and although they should be mostly crumbed, this is your chance to add crumbs and press down again.

Take 2 rimmed sheet pans and place a piece of parchment paper on them and place the crumbed shnitzels evenly spaced on the parchment.

Great. Now take a can of spray oil and in a sweeping even movement, spray the tops of the shnitzel only. Pop into the oven and bake for 5 minutes. Take out, carefully flip over with tongs or a spatula and spray on the other side. Bake an additional 5 minutes and you are done my friend! Serve hot or (and this is the great part) let cool completely uncovered (if you cover them they steam and get soggy) and then you can put them in a pan and cover. To reheat just spread out in oven or pan and warm just till they re-crisp. They can also be heated on a warmer (plata) and turn them over at least once and they will crisp up. These also freeze really well and then you simply heat them up spaced apart (not on top of each other or they steam and don’t get crispy). A family favorite.

Quick and Easy Oven “Fried” Shnitzel

15 -20 thin cut chicken breasts/shnitzel
2 eggs
2 tablespoons mild oil
1 teaspoon sweet paprika
1 teaspoon granulated garlic
3-4 cups seasoned breadcrumbs
can of spray oil

Directions:

Beat together the eggs, oil paprika and granulated garlic in a bowl large enough to hold the chicken breasts/shnitzel. Let them “swim” in the egg/oil mixture for at least 10 minutes. In the meantime, preheat the oven to 400 F/200 C. Take a rimmed pan and pour 2-3 cups of the seasoned breadcrumbs in the pan, smoothing it out. Next take 2 rimmed baking sheets and put parchment paper on each. Set aside. Take the “egged” shnitzel and lay about 6 at a time in the breadcrumbs and scoop more breadcrumbs on top and press firmly into shnitzel. Turn them over, sprinkle extra crumbs on the top (even if they are lightly coated with crumbs, sprinkle more), press down and carefully remove and place on parchment paper. Prepare 2 pans worth at a time so that you can pop them in the oven one after the other. Take the spray oil and spray tops of breaded shnitzel in a sweeping motion lightly coating them. Place in hot oven for 5 minutes, remove and flip over carefully with tongs or spatula and spray oil other side. Place back in oven for 5 more minutes. Reheats well and freezes well.