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Crispy Baked Chicken Schnitzel – Easy Oven-Baked Recipe

This crispy baked chicken schnitzel features tender, juicy chicken breasts covered in a golden breadcrumb coating seasoned with paprika and fresh lemon zest. Baked in a hot oven instead of deep-fried, it's a lighter way to enjoy classic schnitzel with a satisfying crunch. Serve with fresh lemon wedges and German-style potato salad for a comforting dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Dinner
Cuisine: Eastern European
Calories: 383
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with aluminum foil and drizzle it with olive oil. Place the baking sheet in the oven while it heats.
  2. Place the chicken breasts between two sheets of plastic wrap on a firm, flat surface. Using the smooth side of a meat mallet, gently pound each piece until it reaches an even ¼-inch thickness.
  3. Season both sides of the flattened chicken with salt and freshly ground black pepper.
  4. Prepare three shallow bowls for breading. Combine the flour and paprika in the first bowl. Whisk the eggs with a little salt and pepper in the second bowl. Mix the seasoned bread crumbs and fresh lemon zest in the third bowl.
  5. Coat each chicken piece lightly with the flour mixture, shaking off any excess. Dip it into the beaten eggs, allowing extra egg to drip away. Press both sides into the breadcrumb mixture until evenly coated.
  6. Transfer the breaded chicken to a plate in a single layer without stacking. Repeat until all the chicken pieces are coated.
  7. Carefully remove the hot baking sheet from the oven. Arrange the breaded chicken in a single layer, leaving a little space between the pieces. Drizzle additional olive oil lightly over each piece.
  8. Bake for 5–6 minutes, then carefully turn the chicken over. Continue baking for another 5–6 minutes, until the coating is lightly golden and the chicken is cooked through.
  9. Insert an instant-read thermometer into the thickest part of the chicken. It must register at least 165°F (74°C).
  10. Serve the schnitzel warm, preferably with fresh lemon wedges.

Notes

  • Preheating the baking sheet helps the breading become crisp as soon as the chicken touches the hot surface.
  • Pound the chicken to an even ¼-inch thickness for consistent cooking and a tender texture.
  • Arrange the breaded chicken in a single layer and avoid overlapping the pieces.
  • Fresh lemon wedges and German-style potato salad are recommended serving accompaniments.
  • Store leftover cooked schnitzel in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven to help maintain the crispy coating, or use the microwave for convenience.
  • To freeze, cool the cooked schnitzel completely, wrap each piece individually in plastic wrap, then wrap again in aluminum foil. Freeze for up to 3 months and thaw in the refrigerator before reheating.
  • The stated nutritional information accounts for the full amount of breading ingredients. Actual calories may vary because some breading may remain unused.
  • Although the supplied cook time is 10 minutes, the baking instructions call for 5–6 minutes per side, or approximately 10–12 minutes in total. Cook until the chicken reaches the required safe internal temperature.