Crispy Baked Chicken Schnitzel

Who says you need to fry chicken schnitzel? This oven-baked version delivers that crispy, golden crunch without all the oil. A couple of simple tips—preheat the pan and drizzle the chicken with olive oil twice—are all you need to get it just right.

What Is Schnitzel?

Originating in Eastern Europe, schnitzel is a thin cut of meat, breaded and fried to crispy perfection. It can be made with various meats, such as chicken, pork, veal (known as wiener-schnitzel), or others. The term 'schnitzel' comes from the German word 'schnitt,' meaning 'cut.'

Ingredients for Baked Chicken Schnitzel

Here's everything you'll need to prepare a crispy, oven-baked chicken schnitzel:

Oil
Unlike the traditional method, this recipe doesn’t deep-fry the schnitzel. However, you'll still need a bit of olive oil to grease the pan, which will enhance the flavor and prevent the chicken from sticking to the surface.

Chicken
Chicken breasts are sliced in half lengthwise and pounded with a meat mallet until they reach a thickness of about ¼ inch.

Flour
All-purpose flour helps bind the eggs and seasoned bread crumbs, creating a satisfying, crunchy crust on the schnitzel.

Paprika
Paprika adds a smoky, flavorful depth to this chicken schnitzel recipe.

Eggs
Two whole eggs are used to hold the breading together and ensure it sticks perfectly to the chicken.

Seasoned Bread Crumbs
Whether you use store-bought panko or make your own seasoned bread crumbs at home, this ingredient adds a crispy, golden coating to the schnitzel.

Lemon Zest
The zest of a single lemon brings a fresh, zesty kick and citrusy flavor to the crispy breading.

How to Prepare Chicken Schnitzel

Below is the full recipe, but here's a quick overview of what to expect when making this delicious chicken schnitzel:

Preheat the Pan

Cover a baking sheet with foil and drizzle it with olive oil. Place the sheet in the preheated oven to heat up before adding the chicken—this ensures the breading crisps up beautifully as it cooks.

Prepare the Chicken

Use a meat mallet to gently pound the chicken breast halves until they are approximately ¼ inch thick. Season with salt and pepper to taste.

Prepare the Breading and Dredge

Combine flour, paprika, eggs, bread crumbs, and lemon zest to create the breading mixture. Coat each chicken piece thoroughly in the bread crumbs.

Cook and Serve

Take the baking sheet out of the oven and arrange the chicken pieces in a single layer. Drizzle with a bit more oil and bake for 5-6 minutes. Flip the chicken and continue baking until it's no longer pink. To check, insert an instant-read thermometer into the thickest part of the chicken; it should register at least 165°F.

What to Pair with Chicken Schnitzel

Chicken schnitzel is versatile and goes well with almost anything, from crispy French fries to steamed broccoli. If you're looking for some German-inspired side dishes, here are a few delicious ideas:

Authentic German Potato Salad
German Beet Salad with Caraway Seeds
Lengenberg's Boiled Potatoes
Braised Red Cabbage
German Fried Apples

Explore more tasty options in our Side Dish Recipes collection.

How to Store Chicken Schnitzel

To store leftover chicken schnitzel, place it in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or oven when ready to serve.

Can You Freeze Chicken Schnitzel?

Absolutely! You can freeze baked chicken schnitzel. Let it cool completely, then wrap each piece in plastic wrap. For extra protection, wrap them again in aluminum foil. Store in the freezer for up to 3 months. When you're ready to enjoy, thaw in the fridge and reheat in the oven or microwave.

Dinogo Community Tips and Praise

"I made this and it was hands down the most tender, juicy chicken I've ever had," raves Hannah O. "I'd never tried chicken schnitzel before, but this recipe was incredible! I'll definitely make it again."

"Made this for dinner tonight, and it was fantastic," says kitsuneluvuh. "The only tweaks I made were adding a sprinkle of garlic powder to the flour and a bit of minced garlic to the egg mixture."

"I know when I make this chicken, there will be no complaints from my husband or kids," says Dinogo Allstar Kim's Cooking Now. "I only had plain bread crumbs, so I added my own seasonings (garlic powder, onion powder, oregano, and basil). I loved the method of drizzling olive oil on the baking sheet, then adding more on top before baking instead of frying."

Editorial contributions by Corey Williams

Ingredients

• 1 tablespoon 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 tablespoon ground paprika

• 2 large eggs, beaten

• 2 cups seasoned bread crumbs

• 1 large lemon, zested

Instructions

Collect all the ingredients you'll need for the recipe.

In a shallow bowl, combine the flour and paprika. In a second shallow bowl, whisk together the eggs, salt, and pepper. In a third bowl, mix the bread crumbs with lemon zest.

Take the baking sheet out of the oven and arrange the chicken pieces in a single layer on the hot sheet. Drizzle each piece with more olive oil.

Bake the chicken in the preheated oven for 5-6 minutes. Flip the chicken over and continue baking for another 5-6 minutes, until the center is no longer pink and the breading is lightly browned. An instant-read thermometer inserted into the thickest part should read at least 165°F (74°C).

From the Editor's Desk

Nutrition Information (per serving)