Table of Contents
Ingredients
Baked Chicken Schnitzel is an healthy and crispy alternative to deep fried schnitel. This is perfect for serving with bun, mash or salad. Schnitzel originated from Austrian brand “Wiener Schnitzel”. In Germany Sniz means “Slice”.
- 1 tablespoon olive oil, or as desired
- 6 Chicken breasts, cut in half lengthwise (butterflied)
- salt and ground pepper to taste
- 3/4 cup all-purpose flour
- 1 tablespoon paprika
- 2 eggs
- 2 cups seasoned bread crumbs
- 1 spruce lemon, zested
Directions
- Preheat the oven for 350 degrees.
- Line the baking sheet with aluminium foil and paint it with Olive oil generously. Place it in the preheated oven.
- Spread and flatten the chicken breast for about 1/2 inch thickness.
- Put the eggs in a shallow bowl and whist it make the yolk uniform. Add in the flour, mayonnaise, mustard, salt, and pepper and mix to form a thick paste.
- Mix bread crumbs and lemon zest together on a separate plate.
- Dredge the Chicken with Flour mix, Egg paste and lastly on the bread crumps in that order.
- Arrang the chicken in 1 layer over the baking sheet and add more olive oil.
- Keep for 5-6 minutes in the preheated oven and turn sides continue baking so that center of the chicken is no longer pink.
- The chicken will turn golden and crispy. Enjoy!
Which oil is best for Baked Chicken Schnitzel?
Olive oil is best for it. But Other vegetable oil also can be used. Normaly it is cooked with it’s own fat with little olive oil.
How to flatten a chicken breast?
Spread the Chicken breast with the smooth side facing top on the baking sheet. Roll it with pin or soft meat hammer (Get it Here) until it is about 1/2 inch to 1 inch thick.
What is the best way to keep Chicken Schnitzel crispy?
You can keep it in the cooling rack set over a baking sheet. If quantity is more place everything in low oven to keep it warm and stack over it as you continue to bake next batches.
Baked Chicken Schnitzel may served with Mashed Potato, Vegetable Salad and Wine
Baked Chicken Schnitzel Recipe
Equipment
-
Soft Meat Hammer
Ingredients
- 6 pcs Chicken breasts, cut in half lengthwise
- 1 tbsp Olive oil
- 1 tbsp Pepper & Salt
- 3 1/2 cup all-purpose flour
- 1 tbsp Paprika
- 2 Eggs
- 2 cups Seasoned Bread crumps
- 1 spruce Lemon-zested
Instructions
-
Preheat the oven for 350 degrees.
-
Line the baking sheet with aluminium foil and paint it with Olive oil generously. Place it in the preheated oven.
-
Spread and flatten the chicken breast for about 1/2 inch thickness.
-
Put the eggs in a shallow bowl and whist it make the yolk uniform. Add in the flour, mayonnaise, mustard, salt, and pepper and mix to form a thick paste.
-
Mix bread crumbs and lemon zest together on a separate plate.
-
Dredge the Chicken with Flour mix, Egg paste and lastly on the bread crumps in that order.
-
Arrang the chicken in 1 layer over the baking sheet and add more olive oil.
-
Keep for 5-6 minutes in the preheated oven and turn sides continue baking so that center of the chicken is no longer pink.
-
The chicken will turn golden and crispy. Enjoy!
