Baked Chicken Schnitzel
Ingredients
- 1 tablespoon olive oil, or as desired
- 6 chicken breasts, cut in half lengthwise (butterflied)
- salt and ground black pepper to taste
- 3/4 cup all-purpose flour
- 1 tablespoon paprika
- 2 eggs, beaten
- 2 cups seasoned bread crumbs
- 1 large lemon, zested
Directions
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.
Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
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.
Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
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).
Footnotes
You can also use panko or season your own bread crumbs.
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts
Per Serving: 383 calories; 9.1 g fat; 40.2 g carbohydrates; 33.1 g protein; 127 mg cholesterol; 810 mg sodium. Full nutrition