Recipe made by: Robbie Shorr, and my Mom!
There are many foods that we think of “restaurant foods,” dishes that we love to order but would never make ourselves. I’m sure everyone can think of at least a handful of these off the top of their head. For me, one of these foods is definitely schnitzel. (Another one is eggplant parmesan, but that’s a story for another time). The crazy thing about this, though, is that schnitzel is really easy to make! And it’s even easier to make if you bake it instead of frying it. Yes, this might be blasphemous to some, but what is lost in crunch is easily made up for in simplicity, lack of multitasking, and a quicker cleanup. After reading this, there’s no reason that schnitzel can’t become a homemade dinner staple.
- Chicken breasts, about 1/4-1/2 inch thick (they can either be bought this way or pounded)
- Preheat the oven to 425°F and grease a baking sheet.
- Set up a sort of assembly line as follows: The chicken breasts, the flour, the eggs, the breadcrumbs, and lastly, the baking sheet.
- Mix the salt and pepper into the flour, and the paprika and parsley into the breadcrumbs.
- Move the chicken breasts through each station in order, making sure to shake after each dip in order to let excess ingredients drip off. Pro tip: Have one of your hands be a “dry hand”, with which you handle the chicken in the flour and breadcrumbs, while your other hand is a “wet hand”, with which you handle the chicken in the eggs. This will prevent you from breading your own fingers.
- Bake at 425°F for 8 minutes, then flip and bake for another 5 minutes.
- Why this recipe is good for college students: This schnitzel is remarkably simple in all three elements that a college student could desire – ingredients, process, and clean up. Nuff said.
- Why this recipe is good for those who keep Kosher: Many quote-unquote “exciting” chicken recipes call for some sort of dairy in order to provide additional flavor and texture. Not here.
- What I would do differently if I made this recipe again: Yes, I preached that baking schnitzel is definitely better than frying, but I’m curious to see what pan-frying the schnitzel briefly after baking would do. Admittedly, the biggest thing you lose by baking is the crunch, but perhaps frying quickly could get that back without sacrificing the simplicity that comes with baking.