Baked Chicken Schnitzel



 Here’s a crispy and delicious Baked Chicken Schnitzel recipe that keeps all the flavor of the classic pan-fried version — but with less oil and an easy cleanup. It’s golden, juicy, and perfect for dinner with mashed potatoes, salad, or a lemon wedge on the side.

🐔 Baked Chicken Schnitzel

Ingredients (Serves 4)

  • 2 large boneless, skinless chicken breasts (about 1 lb total)

  • 1 cup all-purpose flour

  • 2 large eggs, beaten

  • 2 tablespoons Dijon mustard (optional, for extra flavor)

  • 1 ½ cups panko breadcrumbs

  • ½ cup plain breadcrumbs

  • 1 teaspoon paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • Salt and freshly ground black pepper, to taste

  • 2 tablespoons olive oil or melted butter (to mix with breadcrumbs)

  • Cooking spray

  • Lemon wedges and fresh parsley (for serving)

Instructions

  1. Preheat the oven:
    Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

  2. Prepare the chicken:

    • Slice each chicken breast horizontally to create two thinner cutlets (for a total of 4 pieces).

    • Place them between two sheets of plastic wrap or parchment paper and pound gently with a meat mallet or rolling pin until about ¼ inch thick.

    • Season both sides with salt and pepper.

  3. Set up the breading station:

    • In one shallow dish, place the flour.

    • In a second dish, whisk together the eggs and Dijon mustard.

    • In a third dish, combine panko breadcrumbs, plain breadcrumbs, paprika, garlic powder, onion powder, salt, pepper, and olive oil. Mix until evenly coated — this helps the schnitzel crisp up beautifully in the oven.

  4. Bread the chicken:

    • Dredge each chicken piece in flour (shake off excess).

    • Dip in the egg mixture, then coat evenly with the breadcrumb mixture, pressing gently to adhere.

    • Place breaded cutlets on the prepared baking sheet.

  5. Bake:

    • Spray the tops lightly with cooking spray (this helps them brown).

    • Bake for 15–18 minutes, flipping halfway through, until golden and crispy.

    • For extra crispiness, you can broil for 1–2 minutes at the end (watch carefully!).

  6. Serve:

    • Serve hot with lemon wedges, a sprinkle of fresh parsley, and your favorite sides — like mashed potatoes, coleslaw, or cucumber salad.

💡 Tips & Variations

  • Spice it up: Add a pinch of cayenne or chili flakes to the breadcrumb mix.

  • Gluten-free option: Use almond flour and gluten-free breadcrumbs.

  • Make ahead: You can bread the chicken up to 8 hours in advance and refrigerate before baking.

  • Crispier texture: Toast the breadcrumbs in a skillet with olive oil before coating.

Labels: