Banana Nut Oat Muffins
Banana Nut Oat Muffins are such a great way not only to use up all those ripe bananas but makes such an amazing breakfast as well. Often times when I cannot sleep I tend to bake. I am not a big baker as you all read more
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Colcannon with Kale and Bacon
Colcannon with Kale and Bacon is a tasty side dish and an excellent choice to make for St. Patrick’s Day, however, I could eat it probably every single day. Colcannon is a traditional Irish dish of buttery mashed potatoes with sauteed kale or cabbage. I read more
Chicken Schnitzels
One of my absolute favorite food is tasty, easy and pan-fried Chicken Schnitzels. I can eat this all day, and every single day without ever getting tired of, and I am not even exaggerating.
I have a love-hate relationship with fried food, but I suspect many of us have the same issue.
Well, I do try not to make it too often, but when I do it is a feast.
Pork or chicken cutlet or schnitzels are such a marvelous mate to serve with salad, over pasta, with potatoes or rice, or perhaps in a sandwich or a wrap.
As you can see there are literally tones of possibilities. To be honest, my family is obsessed with it as much as I am.
Every time when my kids have friends over pork or chicken schnitzels need to be made as well as pasta and sauce. PERIOD!
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I am probably spoiling people too much, but I love having these teenagers over.
On top of all, I enjoy feeding them homemade food and getting some positive feedback.
This is such a stupidly easy recipe, and I know you will love it.
I have decided to share this recipe simply because so many asked for it. Even though I have pork schnitzels, and the method is almost the same.
TAP HERE FOR MY AMAZING PORK SCHNITZEL RECIPE
Anyhow, if you get the chance to make my Chicken Schnitzels, please tag me on Instagram.
@sandraseasycooking with the hashtag #sandraseasycooking.
Thank you so much in advance for all your support. Do not forget to connect on social media with me.
I love seeing your creativity and hearing your thoughts.
RECIPES YOU MIGHT LIKE:
EVERYTHING BAGEL BAKED CHICKEN
Yield: Serve 4
Chicken Schnitzels
Easy and tasty recipe for my amazing Chicken Schnitzels
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 4 skinless, boneless chicken breasts halves
- Salt and freshly ground black pepper on each cutlet
- 1/2-3/4 cup all-purpose flour (I used gluten-free)
- 3 large eggs, well mixed
- 2 cups breadcrumbs (any type works fine)
- 4-5 tablespoons oil
- Freshly chopped parsley
- Lemon wedges
Instructions
- Place the chicken breasts on the cutting board and remove if there is any fat. Cut a large chicken breast half in half diagonally lengthwise. See pic below.
- Place each cutlet in a large plastic bag or use plastic wrap (film), one at a time, and pound them so they are approximately 1/2 inch in thickness.
- Season each chicken cutlet with a pinch of salt and ground black pepper.
Prepare 3 bowls, one with flour, second with well-mixed eggs and the last with bread crumbs. I add a pinch of salt and pepper to eggs, some people add in the flour. NOTE* You do not need much salt as breadcrumbs are usually seasoned. If they are not, season accordingly. Add a good pinch of salt, pepper and maybe herbs if the crumbs are not seasoned. - Place each piece of chicken in the flour, coating both sides, and shaking off any excess. Next, dunk it into the whisked egg, let any excess liquid drain off. Then coat it with breadcrumbs. Set aside until ready. At this point, you could place them in the airtight container and keep in the fridge for a couple of days. I like adding a wax paper or kitchen paper towel in between each uncooked chicken cutlet.
- Place a large skillet over medium heat and add the oil. Once the oil is hot but not smoking, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 2 minutes and then flip it over to finish cooking. I like flipping it twice so about 8 minutes per schnitzel and I cook 2 to 3 at the time depending on the size of the skillet. If the skillet or a frying pan is small, like 8 inches I cook only one at the time.
- Each piece should be golden brown on both sides.
- Remove the chicken to a kitchen paper towel-lined plate and repeat the process with the remaining chicken.
- Once all the chicken is cooked, give it all a generous squeeze of lemon, a sprinkle of freshly chopped parsley, and season with more salt if needed.
Notes
Cheese Stuffed Dinner Rolls
Extremely tasty, warm, and comforting recipe for Cheese Stuffed Dinner Rolls. You will love these soft, garlicky, and cheesy bread bombs. If you love soft dinner rolls then you will adore these beauties with cheese, brushed with butter, garlic and herbs. From time to time read more
Baked Artichoke and Spinach Dip
Baked Artichoke and Spinach Dip is such an easy recipe. All you need to do is put everything together bake and serve. It is a perfect treat to quickly make especially if you have unannounced guests. I don’t know about you, but for me, even read more
Pineapple and Coconut Sheet Cake
Pineapple and Coconut Sheet Cake with a tasty frosting topped with toasted coconut flakes is a wonderfully rich cake, best if made one day ahead.
If your family is anything like mine, we have to have something sweet after dinner.
I am not a big cake baker. To be honest, I am not even close to being one, but every once in a while I do make a tasty cake.
Well, I know it does not take a rocket scientist to make a cake, I get that. However, for me was like having two left hands.
It certainly is not the recipe because I would always pick the best-reviewed cake recipe to bake and mine would always come out more like a loaf of bread.
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I could make anything with dough, but the cake was this whole another dimension to me.
Anyhow, with a bit of practice and numerous hours watching youtube, I have created my first cake that not only looked like a cake, but it tasted delicious. I was so excited!
Just to mention that cake excitement happen only a couple of years ago so it’s not like I was 15 and made my first cake. Haha!
Well, then I have had another problem. Yes! I could not decorate the cake for shit. I still cannot.
Thankfully, we have these sheet cakes that do not require fancy-schmancy decorating.
I think it looks so much better like this. Looks more homemade, don’t you think?!
This pineapple cake with the addition of coconut is just incredible. I really liked it.
Every recipe that I found to test had a crazy amount of sugar, and some just didn’t make any sense, so I tested and retested until I created a recipe that is mine.
The whole sheet pan was gone over one lazy weekend afternoon when we celebrated my husband’s birthday.
I decided to make this cake simply because he loves pineapple and coconut.
However, he did say if I only had a tub of chocolate with me. Ah! You can’t please them all the time.
Needless to say, all of us loved it so I wanted to finally share with you guys.
If you get inspired and make this tasty Pineapple and Coconut Sheet Cake, please tag me on Instagram.
@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!
Recipes you might like:
BROWNIES AND YOGURT SUMMER PARFAIT
MATCHA ICE CREAM WITH DARK CHOCOLATE
Yield: Serves 12 to 14
Pineapple and Coconut Sheet Cake
Pineapple and Coconut Sheet Cake is delicious, moist and so easy to make a quick dessert.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
CAKE
- 1 1/2 cups sugar
- 2 eggs, room temperature
- 1/2 cup vegetable oil
- 2 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 20-ounce crushed pineapple with juice
- 1/4 cup coconut shreds
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
FROSTING
- 1 (8-ounce) package cream cheese
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 2 teaspoon vanilla extract
TOPPING
- 1/2 cup toasted coconut flakes
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Coat all over a 10 x 15-inch baking sheet with butter, or you could use 9 x 13-inch metal baking sheet pan and line either with a sheet of parchment paper.
- In a large bowl, with a hand mixer, beat sugar, eggs, oils, and vanilla until well combined and fluffy.
- Add pineapple with juice, coconut shreds, flour, baking soda, baking powder and salt; mix until well combined.
- Transfer the batter into well-greased baking dish and bake in the oven for 25-30 minutes until the top is golden brown and a toothpick can be inserted in the centre and removed without any batter sticking. Remove the cake once fully baked and let cool.
- To make the frosting, in a medium bowl, combine softened cream cheese, butter and confectioners' sugar and vanilla until smooth. Spread over cooled cake and sprinkle with coconut.
Notes
To toast the shredded coconut:
Add 1 cup of coconut flakes into a skillet and toast for about 2 to 3 minutes at medium heat. Be sure to watch it carefully, so it doesn't burn so keep stirring.
I used the baking pan for brownies (12.25 x 8.75 x 1.13) just because I wanted more hight to have when I take the pictures, but sheet pan is just perfect for this recipe.
