About this recipe:Thin pieces of chicken are coated with lemon breadcrumbs and baked in this quick and easy baked chicken schnitzel recipe.
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
1 large lemon, zested
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Method Prep:20min › Cook:10min › Ready in:30min
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.
Flatten chicken breasts so they are all about 1/2cm 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 breadcrumbs; set aside in 1 layer on a clean plate. Repeat with remaining chicken.
Remove baking tray from oven and arrange chicken in 1 layer on the tray. Drizzle more olive oil over each piece of coated chicken.
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.