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Recipe by Dorit Teichman

Mini Schnitzels

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Mini Schnitzels
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Egg - Wheat
50 Minutes
Diets

No Diets specified

These mini schnitzels are my little heroes because they get baked in the oven and taste just as good when they are re-warmed. These are always the first to go—so make sure to make a lot of them. You’ll thank me later.

Ingredients

Main ingredients

  • 2 eggs

  • 1 and 1/2 pounds chicken breasts, cut fajita style

Directions

Prepare the Mini Schnitzels

1.

Preheat oven to 350 degrees Fahrenheit. Prepare two large baking pans with two tablespoons olive oil in each pan.

2.

In a medium bowl combine panko crumbs with one teaspoon garlic powder and salt, and mix well.

3.

Beat eggs in another bowl and set aside.

4.

In a separate medium bowl, combine the chicken with remaining teaspoon garlic powder. Dip each piece of chicken into beaten eggs, then dip in panko mixture to coat.

5.

Spread breaded chicken strips in a single layer in an oiled pan. Drizzle remaining two tablespoons oil over chicken and cook uncovered for 15-20 minutes until golden brown.

6.

Flip and cook for another 15-20 minutes until crispy. Serve warm.

Recipe tags

chicken breast chicken cutlets chicken fingers Dorit Teichman kid-friendly kids mini oven baked schnitzel shnitzel shnitzle Succos Succot Sukkos super easy
Mini Schnitzels

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