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These mini shnitzels are perfectly crunchy and irresistible. They are easy to pack up and they will hold their crunch warmed up the next day. When sending someone the gift of food, whether for a new baby, a simchah, or for any reason at all, keep it simple, keep it fresh, keep it simply beautiful. Be creative with using eco-friendly packaging that is so on trend now— it’s the perfect way to present your homemade meal that will be appetizing even before they open the box!
1 and 1/2 pounds chicken breast, cut into strips fajita-style
1 (15-ounce) container panko crumbs (or gluten free, if desired)
2 eggs
8 tablespoons avocado or olive oil, such as Tuscanini, divided
1 teaspoon Pereg Garlic Powder
1/2 teaspoon salt
Preheat oven to 350 degrees Fahrenheit. Prepare two large baking pans with two tablespoons olive oil coating the bottom of each pan.
In a medium bowl, combine panko crumbs with garlic powder and salt and mix well.
Beat eggs in a small bowl and set aside.
Dip each small piece of chicken in the eggs and then dip in the panko mixture to coat. Place coated chicken strips in a single layer in the oiled pan. Drizzle remaining two tablespoons oil over the chicken and bake, uncovered, for 15 minutes, until golden brown.
Turn over the chicken and bake for 15 minutes until crispy.
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