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Baked Chicken Schnitzel

Published: Friday, May 10, 2019

1 Tbsp. olive oil, or as desired

6 chicken breasts, cut in half lengthwise (butterflied)

Salt and ground black pepper to taste

¾ c. all-purpose flour

1 Tbsp. paprika

2 eggs, beaten

2 c. seasoned breadcrumbs (or panko)

1 large lemon, zested

Preheat oven to 425°. Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven. Flatten chicken breasts so they are all about ¼" 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 breadcrumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then breadcrumb 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 preheated oven for 5-6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5-6 minutes more. An instant-read thermometer inserted into the center should read at least 165°. —6 servings.

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