A kitchen hack that transformed my cooking: Why waste time marinating when you can do it while the chicken breast is lounging in the freezer? According to this trick, freeze the chicken breast already sliced and marinated. After defrosting, all that's left to do is coat and cook it in the oven or steam it (it comes out tender and juicy!). Any method works, as long as you don't overcook. Here are my two go-to marinades in the kitchen: Mediterranean and Asian.
Tip 1: To avoid the hassle of separating frozen schnitzels, freeze them in individual portions using zip-lock bags, and defrost only the needed amount easily.
Tip 2: For an extra crispy coating, mix two types of breadcrumbs - golden and panko.
Tip 3: Have leftover schnitzels from yesterday? I love making Caesar salad with them. For a guilt-free dressing, mix 1/2 cup yogurt (vegan or dairy) with 1 teaspoon mustard, salt, and pepper.
Baked Schnitzel in Mediterranean or Asian Marinade
Ingredients (2-4 servings):
- 1 "butterfly" chicken (2 breast halves) sliced into schnitzels or strips
- For the Asian Marinade:
- 1/4 cup soy sauce
- 2 crushed garlic cloves
- 1 teaspoon chopped ginger
- 1 tablespoon 100% fruit jam (or Silan, honey, or brown sugar)
- 1 tablespoon lemon juice or rice vinegar
- A pinch of black pepper
- 1 tablespoon oil
For the Mediterranean Marinade:
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 crushed garlic cloves
- 1 teaspoon thyme or oregano leaves, fresh chopped or dried and crumbled
- 1 tablespoon 100% fruit jam (or Silan, honey, or brown sugar)
- A pinch of black pepper
(Another possible twist on Asian flavoring of your chicken)
For the Coating:
- 1 egg + 1 teaspoon mustard
- 1 cup breadcrumbs
Preparation:
Mix the marinade ingredients. Add the chicken pieces and mix well. Place in the freezer (and defrost when needed). If preparing without freezing, let the chicken sit in the marinade for at least an hour, preferably overnight in the refrigerator.
Preheat the oven to 220°C (428°F) (no need for convection). Line a baking tray with parchment paper.
For the coating: Beat the egg with the mustard in a bowl. Spread the breadcrumbs in a separate bowl. Shake off excess marinade from the chicken pieces, dip in the egg, then in the breadcrumbs (if you like a thick coating, repeat the dipping process again). Place on the tray.
Bake for about 15 minutes, just until the pieces are done (check with a sharp knife). Remove and serve hot.
Storage: Store in the refrigerator for up to 3 days. Reheating is illadvised.