A recipe by Noam Zigdon shows how to make schnitzel in a single baking tray, without frying and without the mess of a stovetop preparation. The method uses sprayed oil and baking paper, and is designed for a quick, tidy result.
The mixture calls for 1 kilogram of ground chicken breast, plus 1/2 tablespoon sweet paprika, 1/2 teaspoon turmeric, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 level tablespoon salt, and 1/2 teaspoon black pepper. For the coating, the recipe uses 1 egg, 1 teaspoon mayonnaise, and 1 teaspoon mustard, then breadcrumbs and sesame seeds are sprinkled on top before another light spray of oil.
To prepare it, all the chicken-seasoning ingredients are mixed until smooth, then spread in a tray lined with oiled baking paper. The egg, mustard, and mayonnaise are whisked together into a smooth sauce, brushed over the flattened chicken, and finished with breadcrumbs, sesame seeds, and oil spray.
The schnitzel is baked in a preheated oven at 180 degrees Celsius for about 25 minutes, until golden. After a short cooling time, it is cut into strips or wide slices and served with mashed potatoes, fries, in a baguette, or however the cook prefers.