Baked Chicken Schnitzel

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Baked Chicken Schnitzel

Prep 20 m

Cook 10 m

Ready In 30 m

6 Servings

383 Calories


"Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It's a family-favorite! Enjoy with fresh squeezed lemon juice."

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  1. 1 tablespoon olive oil, or as desired

  2. 6 chicken breasts, cut in half lengthwise (butterflied)

  3. salt and ground black pepper to taste

  4. 3/4 cup all-purpose flour

  5. 1 tablespoon paprika

  6. 2 eggs, beaten

  7. 2 cups seasoned bread crumbs

  8. 1 large lemon, zested


  1. Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.

  2. Flatten chicken breasts so they are all about 1/4-inch 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 bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.

  4. Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. 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 center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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