Chicken schnitzel is a breeze to make in the oven. Plus, this method uses less oil and has easier cleanup. The breaded chicken breasts are baked until golden and crispy on the outside, yet they’re still tender and juicy on the inside. Serve schnitzels with lemon wedges and a German-style potato salad.
Cook: 10 mins
Total: 30 mins
Prep: 20 mins
Think you can’t make chicken schnitzel without frying? Think again! This baked recipe imitates that deep-fried feel without using a ton of oil. All you need is to employ a couple of simple hacks — heat the pan beforehand and drizzle the chicken with olive oil twice.
What Is Schnitzel?
Schnitzel, which originated in Eastern Europe, is a thin slice of meat that is breaded and fried. You can make it with chicken, pork, veal (wiener-schnitzel), and other types of meat. The word “schnitzel” comes from the German word “Schnitt,” which means “cut.”
Baked Chicken Schnitzel Ingredients
Here’s what you’ll need to make crispy chicken schnitzel in the oven:
Unlike traditional schnitzel, this recipe isn’t deep-fried in oil. However, you’ll still need to grease the pan with a little olive oil — it’ll add flavour and keep the chicken from sticking.
Chicken breasts are cut in half lengthwise and flattened with a meat mallet until they’re about ¼-inch thick.
All-purpose flour works with the eggs and seasoned bread crumbs to make a crunchy, crispy breading.
Paprika lends a smoky flavour to this chicken schnitzel recipe.
Two whole eggs hold the breading together and help it stick to the chicken.
Seasoned Bread Crumbs
You can use store-bought bread crumbs or make your own seasoned bread crumbs at home.
The zest of one lemon adds brightness and citrusy flavour to the crunchy breading.
How to Make Chicken Schnitzel
You’ll find the full recipe below, but here’s a brief overview of what you can expect when you make this chicken schnitzel:
Prepare the Pan
Line a baking sheet with foil drizzled with olive oil. Place the pan in the preheated oven to ensure the pan is hot before the meat even touches it — this will ensure that the breading gets extra crispy during cooking.
Prepare the Chicken
Pound the chicken breast halves with a meat mallet until they’re about ¼-inch thick. Season the chicken with salt and pepper.
Prepare the Breading and Dredge
Make the breading with flour, paprika, eggs, bread crumbs, and lemon zest. Dredge the chicken in the bread crumb mixture.
Cook and Serve
Remove the baking sheet from the oven. Arrange the chicken in a single layer on the pan, then drizzle with more oil. Bake the chicken for five or six minutes. Flip and continue to cook until the chicken is no longer pink. An instant-read thermometer inserted into the centre should read at least 165 degrees F.
What to Serve With Chicken Schnitzel
Chicken schnitzel pairs well with just about anything, from French fries to steamed broccoli. If you need a little inspiration, though, try one of these delicious German-inspired sides:
Explore our entire collection of Side Dish Recipes.
How to Store Chicken Schnitzel
Store leftover cooked chicken schnitzel in an airtight container in the fridge for up to three days. Reheat in the microwave or in the oven.
Can You Freeze Chicken Schnitzel?
Yes, you can freeze baked chicken schnitzel. Let cooked chicken schnitzel cool completely, then wrap each piece individually in storage wrap. Wrap again in aluminium foil for added protection. Freeze for up to three months. Thaw in the fridge and reheat in the oven or microwave.
– 1 tablespoon olive oil, or as desired
– 6 chicken breasts, cut in half lengthwise (butterflied)
– salt and ground black pepper to taste
– ¾ cup all-purpose flour
– 1 tablespoon ground paprika
– 2 large eggs, beaten
– 2 cups seasoned bread crumbs
– 1 large lemon, zested
Directions / Instructions
Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over the foil. Place the baking sheet in the oven as it preheats.
Meanwhile, place chicken breasts between 2 sheets of plastic wrap on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness. Season both sides with salt and pepper.
Mix flour and paprika together in a shallow bowl. Whisk eggs, salt, and pepper together in a second shallow bowl. Mix bread crumbs and lemon zest together in a third shallow bowl.
Dredge one piece of chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.
Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot sheet. Drizzle more olive oil over each piece.
Bake in the preheated oven for 5 to 6 minutes. Flip the chicken and continue baking until no longer pink in the centre and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the centre should read at least 165 degrees F (74 degrees C).
Per Serving: 383 calories; protein 33.1g; carbohydrates 40.2g; fat 9.1g; cholesterol 127mg; sodium 809.8mg.
source – cooking365.co.za