Baked Chicken Schnitzel

Baked Chicken Schnitzel Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It’s a family-favorite! Enjoy with fresh squeezed lemon juice.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 10 mins

    TOTAL : 30 mins

    SERVING : 6

    YIELD : 6 servings

  • Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.

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  • Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.

  • Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.

  • Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.

  • Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Per Serving: 383 calories; protein 33.1g; carbohydrates 40.2g; fat 9.1g; cholesterol 127mg; sodium 809.8mg. You can also use panko or season your own bread crumbs.