(Because it takes a Villi!)
Baked Shnitzel (a.k.a healthy chicken nuggets)
Who doesn't love chicken nuggets? These are easy to make, and baked - much healthier than frying them and almost as delicious! In our house, the first night we eat them as nuggets, then on the second night we top them with tomato sauce and mozzarella to make chicken parmesan! They are great in a lunch box at room temperature or in a thermos, hot. Enjoy!
Prep Time:
10 min.
INGREDIENTS
1.5 - 2 lbs boneless, skinless chicken breasts, cut into strips (or use tenders)
2 eggs
1 heaping tbsp dijon or brown mustard
1 tsp water
2 cups GF panko bread crumbs or GF plain breadcrumbs
1/2 tbsp paprika
1 Tbsp dried parsley flakes
2 tbsp sesame seeds
1 tsp salt
1/2 tsp pepper
cooking spray
Great for:
Lunch
Dinner
recipe notes
STEPS
Preheat oven to 425 degrees.
Lay out two large bowls or pyrex baking dishes. Grease a drying rack with cooking spray and place on top of a baking sheet.
In one bowl whisk together eggs, mustard, and water. In the other bowl mix the bread crumbs, spices, salt, pepper, and sesame seeds.
Keeping one hand dry and one wet, dip chicken pieces into egg mixture and then coat in bread crumb mixture. Place on top of wire rack. Repeat with chicken.
Bake for 25-28 minutes, until crispy and cooked through. Cooking time will depend on the thickness of the chicken. Serve with ketchup and mustard, if desired.