That’s schnitzel that takes half the time to prepare. This is easiest and quickest way to get crispy baked chicken schnitzel on the table.

I think that schnitzel must be the all around favorite dinner. But the only thing that’s better than schnitzel (assuming you’re baking your schnitzel) is fried schnitzel. So why put that schnitzel on a baking sheet instead? Sometimes you want to avoid a frying mess, or don’t want to babysit a pan. This recipe does more than save you the frying time…it saves you the coating time too! Usually, you need to coat the chicken in something first to allow the bread crumbs to stick, and then add the crumb coating. Not anymore. This easy schnitzel is a one step process. Coat and bake. It’s ready faster than you can say dinner done!Kosher Easy schnitzel recipe

Kosher Easy Schnitzel Recipe

Garlic Sesame Schnitzel
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
That’s easy schnitzel that takes half the time to prepare. This is easiest and quickest way to get crispy baked chicken schnitzel on the table.
Ingredients
  • 4 chicken breasts (1 ½ lbs), cut into strips
  • 1-1 ¼ cups homestyle bread crumbs (such as Osem, or cornflake crumbs)
  • ½ cup oil
  • ½ cup sesame seeds
  • ¾ tsp salt
  • Dash of black pepper
  • 4 garlic cloves, crushed
Instructions
  1. Preheat oven to 425ºF.
  2. Combine bread crumbs, oil, sesame seeds, salt, pepper, and garlic. (If you don’t want to use sesame seeds, add the equivalent amount of bread crumbs.) Place chicken pieces in breadcrumbs mixture, coating chicken well with crumbs.
  3. Line 2 baking sheets with parchment paper. Place chicken strips on baking sheets, making sure they aren't too close to each other. Bake covered for 10 minutes. Uncover for an additional 10-14 minutes, until edges are golden and chicken is cooked through.
Notes
*If you are using bone-in chicken, remove chicken skin and coat well with breadcrumb mixture. Bake at 375ºF uncovered for 1 hour and 15 minutes.

*I like to use Osem’s crumbs, which are golden in color and have a slightly thicker texture.

*You can easily fry this instead of baking. It’s obviously good.

Looking to impress? Try Mongolian Beef for another delicious dinner idea. 

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Leah Schapira
Leah is the best-selling author of Fresh & Easy Kosher Cooking and the co-author of the Made Easy and Secret Restaurant Recipes cookbook series. She’s constantly reading and gets excited about learning and discovering, in between taking care of her large family. Follow her on instagram @cookkosher.

7 COMMENTS

  1. I had such a hard time getting my crumbs to stick to my chicken, what did I do wrong? Dipping into oil and then crumbs would have been easier!

      • I used a mix of Jason panko crumbs and Kellog’s corn flake crumbs. I did get it to stick in the end by firmly pressing it on vs. just dredging, and it was a huge hit – 7/8 family members loved it, which is as good as it’s ever going to get! I even breaded another pkg of chicken and froze it to bake in the future, score!

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