This oven schnitzel recipe is only trying to bring in the crunch of a schnitzel and a less messy way to prepare chicken. It is not going to replace the taste of a deep fried chicken schnitzel. It is also a lot thicker than a real schnitzel, but that is because we need the thickness to prevent the drying in the oven. As usual, one of my inspiration for awesome and clever recipes is Retele Mihaelei.
Oven chicken schnitzel
Waiting time marination: between: 12-72 hours
Cooking time: 15 min
Baking temperature: 220 C
Difficulty: easy to medium
- 4 chicken breasts
- 500 g of cold water
- 15 g of salt
- 350 g of cornflakes
- 100 g of flour
- 2 eggs
- 20-30 g of oil for the top
- freshly grind pepper
- 3 tbsp of milk
- First, cut the chicken breasts in the thickest parts like in the picture. For this recipe, you will not need to hammer the chicken. The chicken will remain pretty thick, but that is important so that it won’t dry in the oven.
- The second important secret to prevent drying the chicken in the oven is hydration: the chicken needs to sit in a brine for min 12 hours. Mix 500 g of water with 15 g of salt with a spoon. Then add in the chicken and place it in the fridge.
- Prepare 3 bowls with the covers: 1. golden cornflakes for a nice color – you can grind them in a bag with the rolling pin, 2. egg mixed with 3 tbsp of milk, salt and pepper, 3. flour:
- Preheat the oven at 220 C, with ventilator, heat up and down. This might seem a lot, but high temperature helps again to keep the chicken less time in the oven and prevent drying.
- Roll the breasts through flour, egg and then the cornflakes.
- Place them in a tray on baking paper.
- Sprinkle a bit of oil on top to prevent drying.
- Bake for 15 min and it is ready to be served: as is with with favorite side dish, in salads etc. It it nice and tender, very far from being dry, crunchy and beautifully colored. Not too mention, way healthier than a real schnitzel.