So I wanted to make some chicken schnitzel type thing but was afraid if I didn’t cut the chicken very thin or bake it in the oven that it wouldn’t cook through, so Bodie suggested to cut it into strips! It worked wonderfully, and by using strips I avoided thin, dry, and healthy chicken 😛 That being said, there are about a million variations on this recipe that you can do. A few words on that below, and feel free to share your own ideas. This recipe is adapted from this one.
Ingredients: Chicken, Seasoned Bread Crumbs, Extra Virgin Olive Oil, Garlic
Directions: Heat a pan with some olive oil on med-low heat, I think I did it around 4 for those stoves with numbers. While the oil is heating, cut your chicken into strips and prepare a bowl (or plate) of bread crumbs, and a bowl of olive oil mixed with chopped up garlic (I cheat and buy the minced stuff). Dip the chicken strips into the oil mixture, then the bread crumbs making sure to coat well on both sides, and then put it in the pan. Don’t crowd your chicken, really, it’s no big deal to just do a second batch. Cover pan and cook until you see the white come up about halfway on the side of the chicken, and then flip ONCE. Do not flip these suckers over and over, you’ll knock all the bread crumbs off. Once they are done cooking, you can put them on a plate in the oven or microwave to keep warm while you’re doing your second (or third) batches. This probably would freeze well too, let me know if you try that.
A word on substitutions: You can use this recipe to do chicken or pork, or probably even fish. If you don’t want to do olive oil and garlic, you can use eggs (mix them together first). You can, instead of cooking this in a pan, bake it in the oven at 350 degrees for 30 minutes. That will make a healthier version, but you’re already doing breaded chicken, so why not go for the real version =]