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Baked Chicken and Corn Schnitzel Patties

Baked Chicken and Corn Schnitzel Patties

Baked chicken and corn schnitzels, crispy outside and juicy inside, with no frying.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Dishes
Cuisine: Israeli
Ingredients Method Notes

Ingredients
  

Patties
  • 1.1 lb (500 g) chicken breast fillets, finely chopped
  • 1½ cups (270 g) corn kernels, very well drained and coarsely chopped
  • 2 eggs
  • 4 tablespoons (about 30 g) all-purpose flour
  • 1 teaspoon fresh minced garlic
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • ½ teaspoon sweet paprika
Coating
  • Golden breadcrumbs (or panko)
  • Olive oil spray, for the tops

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix the chopped chicken, corn, eggs, flour, garlic, 1 tablespoon olive oil, and the spices until you have a firm, even mixture.
  3. Shape into flat patties and coat them on all sides with breadcrumbs. Place them on the lined baking sheet.
  4. Spray a little olive oil over each patty.
  5. Bake for about 20–25 minutes, gently flipping them after 15 minutes so they brown evenly.

Notes

Tips
  • Drain the corn very well. Excess liquid makes the mixture loose.
  • Wet your hands lightly when shaping. The mixture won't stick to them.
  • Don't skip the olive oil spray. It's what makes the coating golden and crispy without frying.
Substitutions
  • Chopped chicken breast → ground chicken or ground turkey.
  • Golden breadcrumbs → panko, or plain breadcrumbs.
  • Fresh garlic → ½ teaspoon garlic powder.