BBQ Schnitzel Fingers from Kosher.com

Ingredients:

  • 4 chicken breasts
  • 2 eggs, beaten
  • 2 cloves garlic, minced
  • 1 big squirt BBQ sauce or Dijon mustard
  • Dried parsley flakes
  • Bread/ cornflakes / panko crumbs and spices

Instructions:

Marinate:

  1. Mix egg, garlic, BBQ sauce, and parsley well.
  2. Transfer egg, garlic and spices to a Ziploc bag. Add chicken.
  3. Refrigerate until ready to use; even overnight. The longer it sits the more flavorful and moist it becomes.
  4. To coat dip chicken straight from bag into spiced crumbs.

To Fry:

  1. Preheat your oil in deep skillet or frying pan on medium high heat with approximately three-fourths inch of oil.
  2. Fry approximately three minutes per side depending on thickness and allow schnitzel to cool (and drain).

To Bake:

  1. Preheat your oven to 425 degrees Fahrenheit and place a real (metal) baking sheet in the oven as it heats up. That way, when you place your chicken strips on the pan they begin to crisp up right away.
  2. When oven is preheated, spray baking sheet with non-stick cooking spray and lay down chicken strips. Spray top of chicken and bake. I baked mine 12 minutes then turned them over and baked them another 10 minutes.

 

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