Golden Crispy Oven Baked Chicken Schnitzel
Achieve a shatteringly crisp coating on tender poultry without the deep fryer. This Baked Chicken Schnitzel uses a preheated pan and a triple-dredge method for the ultimate golden crunch.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: German
Ingredients
3 large boneless skinless chicken breasts (butterflied)
1/2 tsp sea salt
1/2 tsp cracked black pepper
3/4 cup all-purpose flour
1 tbsp smoked paprika
2 large eggs, beaten
2 cups seasoned bread crumbs
1 lemon, zested
2 tbsp extra virgin olive oil
Instructions
1. Preheat oven to 425 Fahrenheit and place a foil-lined baking sheet inside to heat up.
2. Slice chicken breasts in half lengthwise and pound to a uniform 1/4 inch thickness.
3. Season meat evenly on both sides with salt and black pepper.
4. Set up three bowls: flour with paprika, beaten eggs, and bread crumbs with lemon zest.
5. Coat each cutlet in flour, dip into egg wash, and press firmly into bread crumbs.
6. Carefully remove the hot tray from the oven and arrange chicken in a single layer.
7. Drizzle tops with olive oil and bake for 6 minutes.
8. Flip the pieces and bake for another 5 to 6 minutes until internal temperature reaches 165 Fahrenheit.
Notes
Always preheat the baking sheet to ensure the bottom gets crispy immediately.
Use the ‘one hand’ rule for dredging to keep your hands clean.
Rest the chicken on a wire rack for 2 minutes after baking to prevent sogginess.
Nutrition
- Serving Size: 1 cutlet
- Calories: 383
- Sugar: 3g
- Sodium: 810mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 127mg
Find it online: https://www.flavourrecipe.com/baked-chicken-schnitzel/