@pechkarust27: переиграли на своейже лавушке #растергг #раст #rust

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Wednesday 04 November 2026 05:42:52 GMT

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صار الوكت بذات من صحتي يبوك #🥀🖤

صار الوكت بذات من صحتي يبوك #🥀🖤

The best part is Proof of Crunch 🐶😊 See recipe below! - N x ❤️ OVEN BAKED CHICKEN SCHNITZEL - truly crunchy, truly great, NO overcooked dry chicken 2 x 300g/10oz chicken breast, each split in half horizontally, pounded to 8mm / 1/3” 2 1/2 cups panko breadcrumbs (150g) 3/4 tsp cooking salt / kosher salt Olive oil spray DREDGE (and optional marinade) - mix: 1 large egg (~50 – 55g/2oz each) 2 tbsp mayonnaise, full-fat (for extra schnitzel fried-like flavour!) 2 tbsp flour, plain/all-purpose (or gluten-free) 1/2 tsp Italian seasoning (optional) 1/2 tsp garlic powder (optional) 1/2 tsp cooking salt / kosher salt 1/4 tsp black pepper 1. Line tray with paper, spread panko, spray with oil, bake 12 min at 200°C/390°F (180°C fan) stirring halfway, until deep golden (will not colour any more once chicken crumbed), use paper to transfer into shallow pan (just large enough to lay schnitzel). Add salt. 2. Put all the chicken in the dredge, turn to coat each piece. Optional – marinade 1 to 24 hours (I usually skip marinating). 3. Turn oven up to 220°C/425°F (200°C fan). Put rack on the now empty tray, spray well with oil. 4. Place one chicken in panko, cover the pointy end with panko then use that end to turn the chicken over. Press to adhere breadcrumbs. Place on rack, spray with oil, bake 13 min (do not turn, underside will be crisp because of rack). Serve! With lemon wedges and fries or creamy mash, gravy if you can (mushroom gravy is extra awesome!). Or stuff into soft rolls with mayo, lettuce and tomato, or make chicken parmigiana! #recipetineats #bakedchickenschnitzel

The best part is Proof of Crunch 🐶😊 See recipe below! - N x ❤️ OVEN BAKED CHICKEN SCHNITZEL - truly crunchy, truly great, NO overcooked dry chicken 2 x 300g/10oz chicken breast, each split in half horizontally, pounded to 8mm / 1/3” 2 1/2 cups panko breadcrumbs (150g) 3/4 tsp cooking salt / kosher salt Olive oil spray DREDGE (and optional marinade) - mix: 1 large egg (~50 – 55g/2oz each) 2 tbsp mayonnaise, full-fat (for extra schnitzel fried-like flavour!) 2 tbsp flour, plain/all-purpose (or gluten-free) 1/2 tsp Italian seasoning (optional) 1/2 tsp garlic powder (optional) 1/2 tsp cooking salt / kosher salt 1/4 tsp black pepper 1. Line tray with paper, spread panko, spray with oil, bake 12 min at 200°C/390°F (180°C fan) stirring halfway, until deep golden (will not colour any more once chicken crumbed), use paper to transfer into shallow pan (just large enough to lay schnitzel). Add salt. 2. Put all the chicken in the dredge, turn to coat each piece. Optional – marinade 1 to 24 hours (I usually skip marinating). 3. Turn oven up to 220°C/425°F (200°C fan). Put rack on the now empty tray, spray well with oil. 4. Place one chicken in panko, cover the pointy end with panko then use that end to turn the chicken over. Press to adhere breadcrumbs. Place on rack, spray with oil, bake 13 min (do not turn, underside will be crisp because of rack). Serve! With lemon wedges and fries or creamy mash, gravy if you can (mushroom gravy is extra awesome!). Or stuff into soft rolls with mayo, lettuce and tomato, or make chicken parmigiana! #recipetineats #bakedchickenschnitzel

#triste #tom

لا حول ولا قوه الا بالله #اللهم_صل_وسلم_على_نبينا_محمد @abdo

لا حول ولا قوه الا بالله #اللهم_صل_وسلم_على_نبينا_محمد @abdo

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