Healthy Baked Schnitzel
Enjoy all the crispy, golden goodness of traditional fried schnitzel with a fraction of the oil by baking it to perfection in the oven.
Ingredients
- •4 boneless, skinless chicken breast cutlets (about 1.5 lbs / 700g)
- •1/2 cup all-purpose flour (60g)
- •2 large eggs
- •1 tablespoon Dijon mustard
- •1.5 cups seasoned panko breadcrumbs (120g)
- •2 tablespoons olive oil (plus extra for misting)
- •1 teaspoon garlic powder
- •1 teaspoon paprika
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •Lemon wedges, for serving
Instructions
- 1
Preheat your oven to 425°F (220°C) and place a wire cooling rack inside a large baking sheet; mist the rack lightly with cooking spray.
- 2
Place the chicken cutlets between two sheets of plastic wrap and gently pound them with a meat mallet or heavy skillet until they are an even 1/4-inch thickness.
- 3
Set up a standard breading station with three shallow bowls: place the flour in the first bowl, whisk the eggs and Dijon mustard together in the second bowl, and mix the panko breadcrumbs, garlic powder, paprika, salt, black pepper, and olive oil together in the third bowl until the crumbs are evenly coated with the oil.
- 4
Dredge each chicken cutlet first in the flour, shaking off any excess.
- 5
Dip the floured chicken into the egg mixture, allowing any excess to drip off.
- 6
Press the chicken firmly into the panko mixture on both sides so the crumbs adhere thoroughly, then place it onto the prepared wire rack.
- 7
Lightly mist the top of each breaded cutlet with cooking spray or a little olive oil to help them brown evenly in the oven.
- 8
Bake for 15 to 18 minutes, or until the chicken is cooked through and the breadcrumb coating is deeply golden and crispy.
💡 Chef tips
- For extra crunch, toast the panko breadcrumbs in a dry skillet for 2 minutes before mixing them with the oil and spices.
- You can assemble the unbaked schnitzels a few hours in advance, cover them tightly, and store them in the refrigerator until ready to bake.
- Leftover baked schnitzel can be stored in an airtight container in the fridge for up to 3 days and reheated in a 375°F oven to restore crispiness.
✅ How it should turn out
The finished schnitzel emerges with a golden-brown, shattering-crisp crust and a tender, juicy interior that tastes wonderfully savory and fresh.