Crispy Chicken Schnitzel

Ingredients

Ingredients

• 1.25 lb thinly pounded chicken breast cutlets
• 4 eggs
• 2 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 0.5 tsp onion powder
• 1 tbsp mustard (good squeeze)
• 2 tbsp pomegranate molasses
• 2 garlic cloves, minced
• 1 cups crispy breadcrumbs
• 0.5 cups avocado oil (or neutral oil)
• 2 tbsp olive oil
• to taste salt for salad dressing
• to taste black pepper for salad dressing

Instructions

1. Season the chicken cutlets with a pinch of salt and let sit for about 5 minutes while you prepare the egg mixture.
2. Whisk together the eggs, paprika, the remaining salt, black pepper, onion powder, mustard, pomegranate molasses, and minced garlic in a shallow bowl.
3. Add the chicken cutlets to the egg mixture and toss until each piece is fully coated; set aside.
4. Spread the crispy breadcrumbs on a plate or shallow dish and gently press each coated cutlet into the breadcrumbs, ensuring an even crust on both sides.
5. Preheat a convection oven to 400 °F (204 °C). Line a baking sheet with parchment paper and lightly brush the parchment with a little avocado oil.
6. Arrange the breaded cutlets on the prepared baking sheet in a single layer. Brush the tops of the cutlets with a thin layer of avocado oil to promote browning.
7. Bake for 12 minutes, then flip the cutlets and bake an additional 12 minutes, or until the chicken reaches an internal temperature of 165 °F and the coating is golden‑brown.
8. While the schnitzel bakes, whisk olive oil, a pinch of salt, and pepper in a small bowl; toss with your favorite mixed greens.
9. Serve the baked schnitzel hot, topped with the dressed salad and, if desired, a side of mashed potatoes.
10. Enjoy immediately.

Notes

Baking on parchment reduces mess and oil absorption; brushing with a little oil helps achieve a crisp, golden crust without deep‑frying.