This neater, cleaner way to fry is also easier and healthier than traditional pan frying, yet achieves an incredibly crunchy, toasty exterior.
This method works for potato latkes too!!!
Sheet Pan Chicken Schnitzel
Servings
4 Servings
Ingredients
- ¼ cup extra virgin olive oil
- 2 eggs beaten
- ¾ cup all-purpose flour
- 1 tablespoon garlic salt
- 1 teaspoon freshly cracked black pepper
- 2 cups panko crumbs
- 1 pound chicken tenders
Instructions
- Preheat oven to 375°F.
- Pour ¼ cup evoo in a 15x10x1 baking pan. Place pan in oven for ten minutes until evoo is hot.
- Meanwhile, prepare a dredging station. Place eggs in one plate, flour, garlic salt and black pepper in a second plate and panko in a third plate. Dip chicken tenders into flour, followed by eggs and panko.
- Remove hot pan from oven and lay chicken onto tray and “fry” eight minutes on one side, remove pan from oven and flip chicken and “fry” four minutes on the other.
- Serve warm or room temperature.
Yes you remove the tray and flip the chicken and place it back for 4 minutes. I updated the instructions to make them more clear.
Not clear on step 4. Does the pan go back in the oven? You say to place on the tray twice.