Baked chicken schnitzel can have several benefits. Here are a few:

  1. Lean protein: Chicken is a great source of lean protein, which is important for building and repairing muscles, as well as supporting healthy growth and development.
  2. Lower in calories: Baking the chicken instead of frying it can result in a lower calorie count per serving, making it a healthier option overall.
  3. Lowers cholesterol: Choosing chicken over red meat can help you lower your cholesterol levels, as chicken contains less saturated fat than beef or pork.
  4. Versatile: Chicken schnitzel can be paired with a variety of sides and sauces, making it a versatile dish that can be customized to suit your tastes and dietary preferences.
  5. Easy to prepare: Baked chicken schnitzel is easy to make and can be ready in under an hour, making it a great option for busy weeknights or when you’re short on time.

Baked Chicken Schnitzel

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast, Main Course
Cuisine American
Servings 6 people
Calories 383 kcal


  • Baking sheet A large baking sheet is necessary to bake the chicken.
  • Parchment paper Line the baking sheet with parchment paper to prevent the chicken schnitzel from sticking to the baking sheet.
  • Bowls You will need two bowls for the breading process - one for the flour mixture and one for the egg mixture.
  • Whisk or fork Use a whisk or fork to beat the eggs in the egg mixture bowl.
  • Meat mallet You'll need a meat mallet to pound the chicken breasts to an even thickness before breading them.
  • Cutting board Use a cutting board to prepare the chicken breasts by trimming any excess fat or skin.
  • Kitchen knife A kitchen knife is necessary for trimming the chicken breasts and slicing the baked chicken schnitzel before serving.
  • Oven An oven is necessary to bake the chicken schnitzel until it is fully cooked and crispy.
  • Optional Food processor or blender to create bread crumbs from stale bread or use store-bought bread crumbs.


  • 1 tbsp  olive oil, or as desired
  • 6 chicken breasts cut in half lengthwise (butterflied)
  • salt and ground black pepper to taste
  • ¾ cup all-purpose flour
  • 1 tbsp ground paprika
  • 2 large  eggs, beaten
  • 2 cups seasoned bread crumbs
  • 1  large lemon, zested


  • Step 1
    Gather all ingredients.
  • Step 2
    Preheat the stove to 425 degrees F (220 degrees C). Line a huge baking sheet with aluminum foil and sprinkle olive oil over foil. Place the baking sheet in the broiler as it preheats.
  • Step 3
    In the mean time, place chicken bosoms between 2 sheets of cling wrap on a strong, level surface. Solidly pound with the smooth side of a meat hammer to 1/4-inch thickness. Season the two sides with salt and pepper.
  • Step 4
    Combine flour and paprika as one in a shallow bowl. Whisk eggs, salt, and pepper together in a subsequent shallow bowl. Blend bread morsels and lemon zing together in a third shallow bowl.
  • Step 5
    Dig one piece of chicken in flour; shake off abundance. Plunge into beaten egg. Lift up so abundance egg trickles back in the bowl. Press into bread pieces to cover the two sides. Place the breaded chicken, unstacked, onto a plate. Rehash with staying chicken.
  • Step 6
    Eliminate the baking sheet from the stove. Orchestrate chicken in a solitary layer on the hot sheet. Shower more olive oil over each piece.
  • Step 7
    Heat in the preheated broiler for 5 to 6 minutes. Flip chicken and keep baking until as of now not pink in the middle and the breading is delicately carmelized, 5 to 6 minutes more. A moment read thermometer embedded into the middle ought to peruse something like 165 degrees F (74 degrees C).



You can also use panko or season your own bread crumbs.


Nourishment information for this recipe incorporates everything of breading fixings. The real measure of breading consumed will differ.