Low Sodium Baked Chicken Schnitzel
Lighten up your dinner routine with this *Low Sodium Baked Chicken Schnitzel*, a healthier twist on the classic comfort food. Golden and crispy on the outside, tender and juicy on the inside, this schnitzel skips the frying pan and embraces the oven for a guilt-free indulgence. The secret to its irresistible flavor lies in the Parmesan-infused breadcrumbs, enhanced with aromatic garlic powder, onion powder, and a zesty hint of lemon. Fresh parsley adds a burst of color, while a drizzle of olive oil ensures a perfectly golden crust. This sodium-conscious recipe is perfect for those seeking a heart-healthy yet flavorful meal, complete in just 45 minutes. Serve with fresh lemon wedges for a refreshing citrusy finish, and pair it with your favorite side salad or roasted vegetables for a wholesome feast. Keywords: low sodium chicken recipe, baked schnitzel, healthy comfort food, Parmesan-crusted chicken.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 2 large eggs
- 2 cups unsalted breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon lemon zest
- 2 tablespoons fresh parsley, finely chopped
- 3 tablespoons extra virgin olive oil
- 1 for serving fresh lemon wedges
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with a bit of extra virgin olive oil.
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/2 inch thick.
In a shallow bowl, mix the flour with ground black pepper, garlic powder, onion powder, and dried oregano.
In another shallow bowl, beat the eggs until well combined.
In a third bowl, combine the unsalted breadcrumbs, grated Parmesan cheese, lemon zest, and chopped parsley.
Dredge each chicken breast in the flour mixture, ensuring it's evenly coated and shake off any excess.
Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
Press the chicken into the breadcrumb mixture, ensuring it's evenly coated. Gently press the breadcrumbs onto the chicken to help them adhere.
Place the breaded chicken on the prepared baking sheet. Drizzle each piece with a small amount of olive oil.
Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Remove from the oven and let rest for a few minutes before serving.
Serve the baked schnitzel with fresh lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
3400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1092 mg | 364% | |
| Sodium | 3180 mg | 138% | |
| Total Carbohydrate | 273.6 g | 99% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 15.7 g | ||
| Protein | 322.2 g | 644% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1090 mg | 84% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3005 mg | 64% | |
*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.
