Baked chicken schnitzel

    (72)
    30 min

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


    18 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (72)

    Reviews in English (51)

    by
    5

    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 more :-) The only thing is that I didn't add the lemon zest  -  23 Jan 2016  (Review from Allrecipes US | Canada)

    by
    4

    My 11 year old daughter made this and my husband loved it!  -  10 Apr 2016  (Review from Allrecipes US | Canada)

    by
    2

    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 omit the lemon zest! It's what sends the dish above and beyond IMO.  -  31 May 2016  (Review from Allrecipes US | Canada)

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