Baked Chicken Schnitzel
Chicken schnitzel is easy to make in the oven. Baking breaded chicken breasts makes them golden and crispy on the outside, while tender and juicy inside.
Ingredients
Method
- Gather all ingredients.
- Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil; drizzle olive oil over 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 ¼-inch thickness. Season both sides with salt and black pepper.
- Combine flour and paprika in a shallow bowl. Whisk eggs, salt, and black pepper together in a second shallow bowl. Combine bread crumbs and lemon zest in a third shallow bowl.
- Dredge 1 piece 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 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 baking sheet; drizzle more olive oil over each piece.
- Bake in the preheated oven for 5 to 6 minutes. Flip chicken; continue baking until no longer pink in centers and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
- Serve and enjoy.
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