This recipe was originally a spicy chicken nugget recipe that I posted. I figure that most of these schnitzel and nugget recipes are reversible. What works for nuggets shouldn’t be a complete fiasco with schnitzel. What I like most about this recipe is that there is no deep frying involved at all. Its just as crispy,crunchy,flavorful, and juicy. There are not that many steps to it and the prep time is approximately 15 minutes! This dish would go wonderfully alongside with some fresh garden salad. Squeeze a little lime/lemon juice and you are all set. For those of you who are not adoring fans of spice, you can substitute the spicy wing sauce with honey-mustard,BBQ, or even with salad dressing (low fat of course.Remember, we’re trying to incorporate healthy ingredients). I have to enjoy a variety of Ken’s Steak House sauces and dressings. If you can’t find any of his brands then grab anything close enough and use that. When it comes to cooking white meat, one should be careful not to exceed the baking time since white meat is vulnerable to drying out quickly.
You will need :
- 8 thin sliced chicken breasts or schnitzel meat.
- 1 cup bottle Ken’s Spicy Wing Sauce
- 1 cup of flour
- 1 cup of seasoned breadcrumbs or cornflakes
- cooking spray
- Salad mix
1. First, preheat your oven to 375˚.
2. In a shallow bowl, pour bottled Ken’s Spicy Wing Sauce over thin-sliced chicken cutlets. Cover bowl in plastic wrap and let it sit in the fridge for 10 minutes allowing the flavors to absorb.
3. Fill a large zip-lock bag with flour and breadcrumbs and shake till combined .
4. Take one cutlet, coated in sauce, place it in the zip-lock bag and dredge it with the flour mixture
5. Lay each cutlet out in a lightly greased baking pan. DO NOT overcrowd the pan.
6. Once all the rolls are good to go drizzle a little of the remaining sauce over top. Finish off by spraying the chicken with cooking spray.
8. Bake at 375˚ for about 20 minutes. Serve with salad and enjoy!