Low Fat Baked Chicken Schnitzel
Indulge in crispy, golden perfection with this Low Fat Baked Chicken Schnitzel, a healthier twist on the classic comfort food favorite. Featuring tender, pounded boneless chicken breasts coated in whole wheat panko breadcrumbs seasoned with paprika, garlic powder, and zesty lemon, this oven-baked dish delivers all the crunch without the frying. The use of low-fat buttermilk and egg whites ensures a lighter finish while still locking in moisture and flavor. Ready in under an hour and baked to a golden brown, this guilt-free schnitzel pairs beautifully with fresh lemon wedges for a burst of brightness. Perfect for a nutritious weeknight dinner, it's a lean, protein-packed recipe the whole family can enjoy!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup whole wheat panko breadcrumbs
- 0.5 cup all-purpose flour
- 0.5 cup low-fat buttermilk
- 2 pieces egg whites
- 1 teaspoon lemon zest
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- cooking spray
- lemon wedges, for serving
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray.
Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a shallow bowl, combine the flour and half the salt and pepper. In another bowl, lightly whisk together the low-fat buttermilk and egg whites. In a third bowl, mix the whole wheat panko breadcrumbs, lemon zest, paprika, garlic powder, and the remaining salt and pepper.
Dredge each chicken breast in the flour mixture, shaking off excess, then dip it into the buttermilk mixture, and finally coat it evenly with the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure an even coating.
Place the coated chicken breasts on the prepared baking sheet. Lightly spray the top of each schnitzel with cooking spray to help them brown in the oven.
Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
Serve the baked chicken schnitzel with fresh lemon wedges on the side for an added zest.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 3919 mg | 170% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 12.4 g | ||
| Protein | 250.3 g | 501% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 347 mg | 27% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2518 mg | 54% | |
*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.
