baked potatoes

Name: baked potatoes - Evelina E.
Ingredients: 12 pieces of chicken breast for schnitzels/chicken breast fillets. For the marinade: 3; 4 cloves of garlic; chili flakes; coarse salt; pepper; curry; a few sprigs of dill and parsley; 50 ml of oil. For the crust: plain breadcrumbs.

Meat - baked potatoes by Evelina E. - Recipia

Oven-Baked Chicken Schnitzels with a Crunchy Coating My son could eat these oven-baked schnitzels almost every day. I've made them quite a few times, especially when I want something quick, without frying, but with a crispy coating. They're easy to prepare, don't create much mess in the kitchen, and don't require eggs, breadcrumbs, or frying. You only need chicken breast, spices, some simple cereals, and a little patience for coating. Quick Info Total time: approximately 35-40 minutes Preparation time: 15 minutes Cooking time: 25 minutes (15 minutes on one side, 10 on the other) Servings: 4-6 (12 pieces) Difficulty: easy Recipe type: main dish, suitable for lunch or dinner Ingredients For the meat: 12 pieces of chicken breast for schnitzels (thin fillets) For the marinade: 3-4 garlic cloves (minced or crushed) chili flakes (to taste) coarse salt pepper curry powder a few sprigs of dill a few sprigs of parsley 50 ml oil For the coating: simple cereals (sugar-free, like cornflakes) Preparation Method 1. Place the oil in a bowl large enough to mix the meat with the marinade. 2. Add the minced garlic, chili flakes, coarse salt, pepper, curry powder, and finely chopped dill and parsley to the oil. Mix everything well to create a homogeneous marinade. 3. Wash the chicken breast fillets and place them on paper towels to dry thoroughly. Add the pieces of meat to the bowl with the marinade and mix them to ensure they're coated on all sides. Set them aside while you prepare the coating; no long marinating time is needed. 4. Place the cereals in a bag or on aluminum foil and crush them with your hands or a rolling pin. They don't need to be powdered, just broken into smaller pieces to stick to the meat. 5. Take the chicken pieces out of the marinade and coat them in the crushed cereals, ensuring as much coating sticks as possible. 6. Arrange the prepared schnitzels on a baking tray lined with parchment paper. Do not overlap them; they should be in a single layer. 7. Place the tray in a preheated oven at 220°C (428°F). 8. Bake the schnitzels for 15 minutes on one side, then flip them and bake for another 10 minutes on the other side at the same temperature. 9. Remove them when the coating is golden brown and the meat is cooked through. Serve immediately while hot. Why I Make This Recipe Often It's a quick alternative to schnitzels without frying. The coating is crispy, the meat stays moist, and I can use various spices I have on hand. It works for any meal and doesn't involve complicated steps or a lot of dirty dishes. Tips and Variations Tips - Drying the meat pieces well before marinating helps the coating stick better. - If you have thick fillets, you can gently pound them with a meat mallet to ensure they cook evenly. - Use parchment paper, not directly on the tray, to prevent the cereals from sticking. - If you want more flavor, let the meat sit in the marinade for 30 minutes. Substitutions - If you don't have dill or parsley, you can omit them or use any herbs you have on hand. - Cornflakes can be replaced with other simple cereals (avoid those with sugar). - For a slightly different flavor, you can add a bit of smoked paprika to the marinade. Variations - You can add a little lemon to the marinade if you prefer a tangy taste. - You can also use boneless thighs, sliced, but cooking times may vary. - If you want a thicker coating, you can double-dip the fillets in the cereals. Serving Ideas - With a simple summer salad or coleslaw. - With baked potatoes or mashed potatoes. - In cold sandwiches the next day. Frequently Asked Questions 1. Can I use other types of meat? Yes, it works with boneless chicken thighs or even turkey; just adjust the cooking time if the pieces are thicker. 2. Can I add egg or milk to the marinade? The recipe works without egg or milk; it's not necessary. The coating sticks well due to the oil and garlic in the marinade. 3. What kind of cereals should I use? Plain cornflakes without sugar are suitable, as neutral in taste as possible. Cereals with added sugar or flavors do not work well for this recipe. 4. Can I prepare it in advance and bake later? The meat can be kept in the marinade in the fridge for a few hours, but I don't recommend coating it in cereals until just before baking; otherwise, the coating will become soggy. 5. What if I don’t have aluminum foil? Aluminum foil is not needed for baking, only for crushing the cereals. You can use a bag or place it between two sheets of parchment paper. Nutritional Values Approximately, per serving (2-3 schnitzels): - 240-300 kcal - 30 g protein - 10-12 g fat (from the oil in the marinade) - 10-15 g carbohydrates (from the cereals) Values may vary based on how much coating remains on each schnitzel and the thickness of the pieces. It's a lighter option than traditional fried schnitzels. Storage and Reheating These schnitzels are best fresh, right after you take them out of the oven. They can be stored in the fridge in a container for up to 1-2 days, but the coating will become softer. For reheating, place them in the oven for a few minutes, not in the microwave, to avoid them becoming too soft. They are better eaten cold than poorly reheated. They do not freeze well.

Preparation

Pour the oil into a generously sized dish to hold the meat. Add the spices and finely chopped or crushed garlic. The finely chopped herbs are mixed with the rest of the ingredients until homogeneous. Wash the meat and drain it on paper towels, then place it over the marinade and mix it in. Set aside and crumble the cereals, which we will place on aluminum foil once crumbled. Roll the chicken in the marinade through the cereals and place the schnitzels in the baking tray, which we have previously covered with baking paper. Leave the schnitzels in the preheated oven at 220 degrees for 15 minutes on one side and 10 minutes on the other. Enjoy your meal!

baked potatoes

Preparation

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