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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