Healthier version. yes you can still enjoy your shnitzel on a platter or sandwitch without frying it. I am on special low fat diet, so experimenting lead me to this recipe that is a keeper in my house. you may make them in smaller sizes for chicken nuggets for children who eat them up in seconds. in this recipe i include eggs as binding element, however if there are egg allergies in family like my child is you may use oil only and still works.
approximately 4-6 people
1 lb chicken breast
2 Tbsp olive oil
½ Tbsp salt, pepper, garlic powder to taste
1 box of corn crumbs
wash and cut up the chicken breast in half inch thicknesses and prefered size length wise (large for shnitzel, small for nuggets-kid bite size).
in a bowl combine the eggs, olive oil, and spices. you may add any spice to your preference. the above listed is what i use. wisk it to blend.
in second bowl pour unflavored corn crumbs. (you may use flavored corn crumbs just make sure to make adjustments with salt in egg mixture so that you wont have oversalted food) bread crumbs will NOT work for oven baked.
deep each chicken breast piece into the egg mixture coating it all well and then follow it right into corn crumbs coating it with use of fork.
place it onto non stick sheets or wax paper to prevent sticking ( do not spray with oil or it will result in soaked and oily shnitzel...we already added oil to egg batter).
continue doing step 3-5 for each individual chicken breast till all done.
cover with foil and place in preheated oven at 350 degrees for 45 min. after 45 min remove the foil and let it continue to cook for another 5 min to form a crust and give it fried look.
enjoy on a bed of salad or sandwitch. they freeze very well and even more delitious second day.