Baked chicken schnitzel

Baked chicken schnitzel


2 people made this

About this recipe: Thin pieces of chicken are coated with lemon breadcrumbs and baked in this quick and easy baked chicken schnitzel recipe.

Chef V

Serves: 6 

  • 1 tablespoon olive oil, or as needed
  • 6 chicken breasts, butterflied
  • salt and freshly ground black pepper to taste
  • 100g plain flour
  • 1 tablespoon paprika
  • 2 eggs, beaten
  • 250g breadcrumbs
  • 1 large lemon, zested

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Preheat oven to 220 C / Gas 7. Line a large baking tray with foil and drizzle olive oil over foil. Place baking tray in preheated oven.
  2. Flatten chicken breasts so they are all about 1/2cm 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 breadcrumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg and then breadcrumbs; set aside in 1 layer on a clean plate. Repeat with remaining chicken.
  4. Remove baking tray from oven and arrange chicken in 1 layer on the tray. 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 centre and the breadcrumbs are golden brown, 5 to 6 minutes more.

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