We made this super easy baked schnitzel so you could save yourself some frying and keep it healthier.
Baked Crispy Schnitzel with Preserved Lemon Sauce and Bulgur Salad
Servings
4 Servings
Ingredients
- ½ cup uncooked coarse or medium bulgur rinsed in cool water and drained
- ¼ cup unsweetened dried cranberries
- ¾ cups chicken broth boiling
- ¼ cup toasted nuts chopped (pistachios, almonds, or walnuts)
- ¼ cup chopped fresh flat-leaf parsley
- 1 egg white
- 1 cup whole wheat panko or breadcrumbs
- 4 6 ounce turkey or chicken breasts, butterflied
- 3 tablespoons honey
- ½ cup water
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 450℉. Line 1 extra large sheet pan.
- Stir together bulgur, cranberries, and remaining ½ teaspoon salt in a medium heatproof bowl. Pour hot broth over bulgur mixture. Let stand until liquid is absorbed, about 1 hour. Fluff with a fork. Add pistachios, walnuts, and parsley; stir to combine.
- Place egg white in one bowl and breadcrumbs seasoned with salt and pepper in another. Coat each chicken piece with egg white and then crumbs and then place on baking sheet.
- Roast chicken on bottom rack of oven for 20 minutes.
- Meanwhile prepare sauce. In a small saucepan, combine honey, water, cornstarch, and lemon juice, bring to a low simmer, cook until sauce bubbles, remove from heat.
- When chicken is starting to turn golden brown, remove from oven and brush with sauce on both sides.
- Roast in oven another 20 minutes until chicken is cooked through.
- Alternatively, serve sauce as a dip on the side.
Nutrition
Nutrition Facts
Baked Crispy Schnitzel with Preserved Lemon Sauce and Bulgur Salad
Amount per Serving
Calories
436
% Daily Value*
Fat
9
g
14
%
Cholesterol
98
mg
33
%
Carbohydrates
30
g
10
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
45
g
90
%
* Percent Daily Values are based on a 2000 calorie diet.
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