Description
Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It’s a family-favorite! Enjoy with fresh squeezed lemon juice.
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 paprika
- 2 eggs, beaten
- 2 cups seasoned bread crumbs
- 1 large lemon, zested
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.
- Meanwhile
- place chicken breasts between 2 sheets of plastic wrap on a solid
- level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness. Season both sides with salt and pepper.
- Mix flour and paprika together in a shallow bowl. Whisk eggs
- salt
- and pepper together in a second shallow bowl. Mix bread crumbs and lemon zest together in a third shallow bowl.
- Dredge one piece of chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chicken
- unstacked
- onto a plate. Repeat with remaining chicken.
- Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot sheet. Drizzle more olive oil over each piece.
- Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned
- 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6