Monday, March 10 2014, 05:55 PM MDT
Paprika Chicken Schnitzel and Orange Salad
As Aired on March 10, 2014
Recipe Courtesy Chef Bryan Woolley
¼ cup flour
2 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tsp black pepper
1 tsp salt
1 tbsp orange zest
2 tbsp milk
2 cups panko bread crumbs
4 chicken breasts (flattened)
1.In a medium size bowl, combine flour, paprika, onion and garlic powder, black pepper, salt, and orange zest. Whisk together to incorporate ingredients.
2.In a medium size bowl, whisk together the eggs and milk. Set aside until ready to use.
3.Dredge the flatten chicken breasts in the flour mixture and pat off any excess flour.
4.Dip the chicken breasts in the egg mixture and than dredge in the panko bread crumbs.
5.Place prepared chicken on a parchment lined baking sheet. (I like to put a wire rack on the baking sheet and place the chicken on that.)
6.Place chicken in a 350 degree oven for about 25 minutes or until the internal temperature of the chicken breasts reach 160 degree’s.
7.Serve with orange salad. Enjoy! (Recipe Below)
2 cups orange segments
1 cup sliced strawberries
1 cup golden raisins
1 tbsp freshly chopped mint
2 tbsp blood orange vinegar
1 tbsp grape seed oil
Sugar to taste (if needed)
1.Combine orange segments, strawberries, golden raisins and chopped mint into a bowl.
2.In a small bowl, whisk together the blood orange vinegar and grape seed oil.
3.Drizzle vinaigrette over orange salad.
Gently fold to incorporate ingredients.
Chill if desired.
Serve with paprika chicken.