crispy chicken schnitzel + roasted veggies

When we lived in Germany, my sister and I would almost always order the schnitzel and pommes when we would go out to eat. Breaded & fried meat with fried potatoes – what better meal for a little kid, especially when everything else on the menu looks weird!

So when I invited my sister, her spouse and my boyfriend over for dinner, I thought what better meal to serve than something from our childhood? Ahh the memories of sisterhood… so many fights and bites and screams… so much love <3 lol
My sister actually recommended I get this Skinnytaste One & Done cookbook for Christmas, because she got another Skinnytaste cookbook, so we could like swap recipes from them. She’s a big Skinnytaste fan. And while Skinnytaste does an amazing job of making yummy recipes healthier, I think schnitzel is one of those that should just stay right where it is – fried. I will admit that I forgot to spray the top of the chicken cutlets with olive oil, and that lack of fat probably caused the schnitzel to dry out. And I noticed when the oven timer went off, the panko breading didn’t get “golden” like the recipe said, so I kept it in the oven for an extra seven-ish minutes. That probably also added to the dryness. *face palm* It’s the thought that counts, right?
I also forgot to serve the chicken schnitzel with the lemon wedges, capers and parsley… I was so worried about anyone getting hangry that I TOTALLY forgot. But they know how far I’ve come in my culinary skills, so even though it was a total fail, I think they were still impressed. And it’s not because the food was great. It’s because I used to be even worse in the kitchen! Nobody got sick and they ate nearly all the food. I call that a win.
My saving grace was my roasted veggies. Roasted broccoli is the BEST. I’ve literally stood at the oven and eaten an entire pan of this stuff with my sister-in-law. Just roasted broccoli, fresh off the pan. Right out of the oven. No plate needed. Easy clean-up afterwards. Try it. Don’t doubt me. You’ll thank me.

I think a bell pepper alien was hiding inside my yellow bell pepper as a host. Like “take me to your leader, oh great capsicum.” I didn’t eat the green alien baby pepper, obviously. But I served the yellow one… nobody knew they were eating an alien host O_o

Crispy Chicken Schnitzel
from Skinnytaste One & Done by Gina Homolka
serves 4

what

– 2 boneless, skinless chicken breasts (about 8 oz each), halved horizontally so it makes 4 cutlets
– 1/4 tsp kosher salt
– freshly ground black pepper
– 2 Tbsp all-purpose (wheat or gluten-free) flour
– 1 large egg, beaten
– 3/4 cup panko bread crumbs (regular or gluten-free)
– olive oil spray (Misto or Bertolli)
– 1/2 lemon, plus 4 lemon wedges for serving
– 1 Tbsp capers, drained
– 1/2 Tbsp chopped fresh parsley

how

– Preheat the oven to 425 F.
– Season the chicken cutlets with salt and pepper.
– Put the flour in a shallow plate. Put the egg in a medium bowl. Put the panko in a different shallow plate.
– Dunk each cutlet first in the flour, then the egg (shake off the excess) then in the panko bread crumbs (lightly press to coat evenly).
– Put the chicken cutlets on a baking sheet and spray the top sides with olive oil spray.
– Bake for ~ 15 minutes, until the chicken is golden.
– Turn the oven to broil for another 1 or 2 minutes.
– To serve, top the chicken with capers and parsley and serve with lemon wedges on the side.

I served the chicken schnitzel with roasted veggies. To make the roasted veggies, just coat your favorite vegetables in extra virgin olive oil and your favorite seasonings. Bake in the 425 F oven 20 minutes, before adding the chicken to the same baking sheet for another 15 minutes (so the total bake time for the veggies is ~ 35 minutes).
The Skinnytaste recipe uses potatoes and green beans, but I used bell peppers an broccoli. Because oven-roasted broccoli is literally the best thing ever. If I had to eat one dish at every meal for the rest of my life, it’d be roasted broccoli.

3 Replies to “crispy chicken schnitzel + roasted veggies”

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