Oven-Baked Chicken Schnitzel
Crispy panko-coated chicken schnitzel baked until golden, with a simple egg-and-flour dredge and an optional marinade.
By Cookin' KitchenUpdated
- Total: 38 minutes
- Makes: 4 schnitzels
Recipe
Oven-Baked Chicken Schnitzel
Crispy panko-coated chicken schnitzel baked until golden, with a simple egg-and-flour dredge and an optional marinade.
Cookin' · https://cookin.club/recipes/oven-baked-chicken-schnitzel
- Prep
- 15 minutes
- Cook
- 23 minutes
- Total
- 38 minutes
- Makes
- 4 schnitzels
Ingredients
For 4 schnitzels
Chicken and crumb
Dredge and optional marinade
Finishing
Equipment
- Meat mallet
- Rolling pin
- Bowl
- Baking tray
- Baking paper
- Shallow dish
- Wire rack
- Oven
Instructions
Prepare the chicken and dredge
Step 1: Place each chicken breast smooth-side up and press it down firmly. Cut horizontally through the thicker side to make two thin steaks from each breast. Place the chicken cut-side down, cover with plastic, baking paper, or a protective sheet, then gently pound with the smooth side of a meat mallet or a rolling pin until evenly 0.8 cm (1/3 inch) thick.
Tip: Pounding to an even thickness helps the chicken cook evenly.
Step 2: Mix the dredge ingredients in a bowl. Add the chicken and turn each piece until coated.
Step 3: If you have time, cover and marinate the chicken for 1 hour, up to 24 hours. Otherwise, continue with the recipe.
Toast the panko
Step 4: Preheat the oven to 200°C/390°F (180°C fan-forced).
Step 5: Line a tray with baking paper and spread the breadcrumbs over it. Spray generously with oil, spraying from a distance so the panko does not blow off the tray. Bake for 12 minutes, stirring halfway, or until deep golden. The toasted panko sets the color of the schnitzel, as the coating will not brown further during baking.
Step 6: Use the baking paper to transfer the toasted panko to a shallow dish large enough to coat the schnitzels. Add the measured salt and mix.
Prepare to bake
Step 7: Increase the oven temperature to 220°C/425°F (200°C fan) so it is hot when the schnitzels go in.
Step 8: Place a rack on a tray and spray it well with oil.
Coat and bake
Step 9: Lift a piece of chicken from the dredge and let the excess drip off. Place it in the panko. Sprinkle panko over the thin end, use that end to turn the chicken, then press the crumbs firmly onto it. Place the coated chicken on the rack and repeat with the remaining pieces.
Step 10: Spray the tops of the schnitzels with oil. Bake for 13 minutes without flipping. The rack allows the undersides to crisp as well.
Step 11: Serve immediately with a sprinkle of salt flakes. Serve with lemon wedges, creamy mashed potatoes, or mushroom or plain gravy. You can also serve the schnitzels in rolls with mayonnaise, lettuce, and tomato, or use them for chicken Parmigiana.
Notes
For a different option, use boneless chicken thighs, pounding them to an even thickness. Pork loin or tenderloin and veal can also be sliced and pounded for schnitzel.
For the mayonnaise, use 1 1/2 tablespoons olive oil as a substitute.
Leftovers keep in the refrigerator for up to 3 days, though the coating will lose some of its crunch.
Nutrition per schnitzel
- Calories
- 356 kcal
- Fat
- 11 g
- Saturated fat
- 2 g
- Carbohydrates
- 25 g
- Sugar
- 2 g
- Fiber
- 2 g
- Protein
- 37 g
- Sodium
- 1,168 mg
- Cholesterol
- 131 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These oven-baked chicken schnitzels get their golden, crunchy coating from panko toasted before it goes onto the chicken. A thick egg-and-flour dredge helps the crumbs stick and can also be used to marinate the chicken for extra flavor.
Serve them with lemon wedges, creamy mashed potatoes, or gravy. The recipe makes four schnitzels.
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