Oven Fried Schnitzel

• 6 chicken cutlets, pounded thin

• 8 eggs, whisked

• 4 cups breadcrumbs I like to use a mix of panko and regular for texture

• Salt

• Seasoning of choice

1. Lay your chicken out on parchment paper.

2. Whisk your eggs together and lay on another sheet of parchment paper

3. Lay your breadcrumbs and salt on another sheet of parchment paper.

4. Dip your chicken into the egg mixture then the breadcrumbs, then the egg again and finally the breadcrumbs. That’s twice in each dip. Press gently with your hands to make sure everything gets packed in there.

5. Spray a sheet pan lined with a cooling rack with Pam or oil spray.

6. Add your coated chicken and top each piece with a generous coating of oil spray.

7. Bake at 400 F for 25-30 minutes or until golden brown and crisp. Inside temperature should reach 165 F.

8. Cook for 5-10 minutes before serving.

Seasoning:

Italian:

• 1/2 cup pesto mixed in with eggs

• 2 teaspoons Italian seasoning and 1 tablespoon nutritional yeast mixed in with breadcrumbs

Thai:

• 2 tablespoons curry paste and 1/2 cup coconut milk mixed in with eggs

• 1 teaspoon chili flakes, 1 teaspoon lime zest, 2 tablespoons brown sugar mixed in with breadcrumbs

French:

• 2 tablespoons Dijon mustard mixed in with eggs

• 2 tablespoons dried parsley and 1/2 teaspoon thyme mixed in with breadcrumbs

Indian:

• 1/2 cup vegan yogurt mixed in with eggs

• 1 tablespoon curry mixed in with breadcrumbs

Israeli:

• 1/4 cup lemon juice mixed in with egg

• 1/4 cup sesame seeds mixed in with breadcrumbs

Japanese:

• 1/4 cup soy sauce, 2 tablespoons mirin, 1 clove grated garlic, and 1/2 teaspoon grated ginger in egg

• 1/4 cup sesame seeds and 1/2 cup cornstarch in breadcrumbs

Sensational:

• 1 cup lightly crushed cornflakes in breadcrumbs