A kitchen hack that transformed my cooking: Why waste time marinating when you can do it while the chicken breast is lounging in the freezer? According to this trick, freeze the chicken breast already sliced and marinated. After defrosting, all that's left to do is coat and cook it in the oven or steam it (it comes out tender and juicy!). Any method works, as long as you don't overcook.
Here are my two go-to marinades in the kitchen: Mediterranean and Asian. 1 View gallery Looks good ( Photo: Daniel Laila ) Tip 1: To avoid the hassle of separating frozen schnitzels, freeze them in individual portions using zip-lock bags, and defrost only the needed amount easily. Tip 2: For an extra crispy coating, mix two types of breadcrumbs - golden and panko.
Tip 3: Have leftover schnitzels from yesterday? I love making Caesar salad with them. For a guilt-free dressing, mix 1/2 cup yogurt (vegan or dairy) with 1 teaspoon mustard, salt, and pepper. Baked Schnitzel in Mediterranean or Asian Marinade Ingredients (2-4 servings): 1 "butterfly" chicken (2 breast halves) sliced into schnitzels or strips For the Asian Marinade: 1/4 cup soy sauce 2 crushed garlic cloves 1 teaspoon chopped ginger 1 tablespoon 100% fruit jam (or Silan, honey, or brown sugar) 1 tablespoon lemon juice or rice vinegar A pinch of black pepper 1 tablespoon oil For the Mediterranean Marinade: 1/4 cup lemon juice 1/4 cup olive oil 2 crushed garlic cloves 1 teaspoon thyme or oregano leaves, fresh chopped or dried and crumbl.