Baked Chicken Schnitzel
Indulge in the ultimate comfort food makeover with this **Baked Chicken Schnitzel** recipe—crispy, golden, and guilt-free! Perfectly seasoned with a blend of Parmesan cheese, paprika, garlic powder, and dried parsley, this oven-baked schnitzel delivers all the crunch without the deep-frying. The tenderized chicken is coated in a three-step dredging process, ensuring it stays juicy inside while forming a beautifully crisp crust. With just 20 minutes of prep time and under 25 minutes in the oven, this healthier take on a classic favorite is quick, easy, and versatile. Serve it with creamy mashed potatoes, a vibrant fresh salad, or a squeeze of lemon to complement the savory flavors. Perfect for weeknight dinners or family gatherings, this recipe is your new go-to for a lighter yet satisfying meal!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 60 grams all-purpose flour
- 2 large eggs
- 30 milliliters milk
- 120 grams breadcrumbs
- 30 grams Parmesan cheese, finely grated
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 as needed olive oil spray
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each breast to a uniform thickness of about 1/2 inch.
Prepare a dredging station with three shallow dishes. In the first dish, spread the flour. In the second dish, whisk together the eggs and milk. In the third dish, combine breadcrumbs, Parmesan cheese, paprika, garlic powder, dried parsley, salt, and black pepper.
Pat the chicken breasts dry with paper towels. Lightly dip each breast in the flour, shaking off any excess. Then, dip it into the egg mixture, ensuring it's fully coated and letting any excess drip off. Finally, press the chicken into the breadcrumb mixture until it is well coated on both sides.
Place the coated chicken breasts onto the prepared baking sheet. Lightly spray the tops of each chicken breast with olive oil spray to help them achieve a golden, crispy crust.
Bake the chicken schnitzels in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through. An internal temperature of 75°C (165°F) is ideal to ensure doneness.
Remove from the oven and let them rest for a few minutes before serving. Enjoy your baked chicken schnitzel with lemon wedges, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
1573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 5162 mg | 224% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.9 g | ||
| Protein | 157.3 g | 315% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 556 mg | 43% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1274 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
