Baked Chicken Schnitzel

Baked Chicken Schnitzel

Chef V

"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."
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Ingredients

30 m servings 383 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 810 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
  3. 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.
  4. Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
  5. 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).

Footnotes

  • Cook's Note:
  • You can also use panko or season your own bread crumbs.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Reviews

Read all reviews 14
  1. 17 Ratings

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Most helpful positive review

Absolutely amazing!!!! No other words. Simple to make and delicious just without the excess oil! Thanks for this recipe. Will now make a weekly meal out of this... and picky eater kids ask for m...

Most helpful critical review

I'm not sure what happened since I followed the recipe exactly, but this was a total flop. It came out soggy; I tried flipping and baking more, but was afraid it would dry out. When my extended ...

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Absolutely amazing!!!! No other words. Simple to make and delicious just without the excess oil! Thanks for this recipe. Will now make a weekly meal out of this... and picky eater kids ask for m...

My 11 year old daughter made this and my husband loved it!

Extremely delicious dish, and an excellent recipe as written. It's definitely worth the mild annoyance of dredging/coating. It was very good even with store-brand seasoned bread crumbs. Don't om...

Yee-Haw! Tasty, moist and juicy chicken breasts without having to fry! I used gluten free ingredients. My chicken breasts were a bit bigger than average, so I had to double the bread crumbs and ...

I have made this many times-- always have to tweak- cause of our likes and just cause I can-- this last time I went way out on a limb-- made on the grill- yep-- in a throw away foil pan- sprayed...

I made it with cajun added directly to the chicken and went very good but I also added oats instead of bread crumbs and was a mistake. I will try with panko bread crumbs next time.

So yummy! I doubled it and used the leftovers for sandwiches and salads for the week.

Excellent!!! We loved this chicken. So much flavour and far less oil than the traditional cooking method. I made this exactly as written and can't think of anything that would improve it. I used...

Made as directed and turned out juicy and delicious. Sprinkled some lemon juice over the baked breasts. Thanks for a great simple recipe.

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