Schnitzel is a frequently requested dinner in my house. Ugh, but the frying and the mess is not my favorite thing to deal with, especially on busy weeknights.
Baking the schnitzel is much less messy, cutting down the prep time to just about 35 minutes–a manageable task for naptime or even the craziest weeknights.
Variation: For a gluten-free option, try pulsing 2-3 cups Rice Chex cereal and using instead of bread crumbs for coating. Our resident gluten-free expert warns the cereal needs a good deal of seasoning, so taste and adjust accordingly.
1.5 lbs boneless, skinless chicken breasts, cut into strips
1 heaping Tbsp dijon or brown mustard
1 tsp water
2 cups panko bread crumbs
½ Tbsp paprika
1 Tbsp dried parsley flakes
2 Tbsp sesame seeds
1 tsp salt
½ tsp pepper
Preheat oven to 425 degrees.
Lay out two large bowls. Grease a drying rack with cooking spray and place on top of a baking sheet.
In one bowl whisk together eggs, mustard, and water. In the other bowl mix the bread crumbs, spices, salt, pepper, and sesame seeds.
Keeping one hand dry and one wet, dip chicken pieces into egg mixture and then coat in bread crumb mixture. Place on top of wire rack. Repeat with all chicken.
Bake for 25-28 minutes, until crispy and cooked through. Cooking time will depend on thickness of chicken. Serve with ketchup and mustard.